Evaluation of Enzyme Additives on the Nutritional Use of Feeds with a High Content of Plant Ingredients for Mugil cephalus
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The Mugilidae are a group of fish with a great interest for aquaculture due to their omnivorous profile, rapid growth, and resistance to environmental variations. The selection of feed ingredients for these species is currently focused on an extensive use of plant by-products, with this being limited by their content in anti-nutritive factors (mainly phytate and non-starch polysaccharides; NSPs). Nevertheless, specific enzymes can be used to counteract some of those negative effects. In the present study, the effect of pretreating two high-plant feeds with a mixture of enzymes (glucanases + phytase) on the digestive use of protein and phosphorus by juvenile mullets (Mugil cephalus) was assessed using both in vitro and in vivo assays. The enzymatic treatment significantly modified the potential bioavailability of some nutrients, such as a reduction of sugars, pentoses, and phytic phosphorus. Also, it increased the digestibility of protein in one of the feeds but reduced that of phosphorus in both of them. The potential usefulness of enzyme treatment and the information provided by the two types of assays are discussed.Keywords:
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Phosphate released from phytic acid can be used as a measure of phytase activity. However, most of the phosphate estimation methods have not examined the interference or interaction of phytic acid in the assay. In this article, we report the kinetics and influence of unreduced phytic acid on phosphate estimation by three of the often-used methods for phytase estimation, the AOAC, Cooper-Gowing, and Fiske-Subbarow methods. Our results show that the AOAC method is most suitable to estimate the phytase activity in the presence of phytate in the medium. In the Fiske and Subbarow method, we noticed that the time factor plays a role in the interference of the phytic acid; especially the readings taken during the second hour of incubation are influenced by the presence of phytic acid. The method of Cooper and Gowing is labor-intensive and is prone to give error values at higher concentrations.
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Phytases are enzymes capable of hydrolyzing phytic acid(orphytate) to less-phosphorylated myo-inositol derivates and inorganic phosphate. Phytases are new enzyme preparation. The addition of phytase to feed and food can resolve the antinutrition of phytic acid and increase the bioavailablity of protein and minerals. The progresses in the recent studies related to the molecular architecture, the functional mechanism, the biologic characterizations, and the structure of its gene of phytase were reviewed.
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Phytic acid is an antinutritional compound that chelates P and essential divalent cations such as Fe, Ca, and Zn in cereals and major staple crops such as wheat, maize, rice, and sorghum. As a result, these cations cannot be absorbed by monogastric animals or humans: phytic acid has an inhibitory effect on nutrient uptake and its levels are negatively correlated with protein and starch digestibility. However, phytic acid can be degraded by the action of the enzyme phytase. Phytase plays important roles in the degradation of phytic acid and in increasing the nutritional quality of staple foods. Microbial phytase is a versatile enzyme that is beneficial for humans, animals, the environment, and the industry. In this review, we summarise the interaction of phytic acid with micronutrients, various approaches to enhancing the nutritional profile of staple foods by reducing the phytic acid content, and current knowledge of microbial-based phytase as a potential reducer of phytic acid.
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Distribution of phytic acid and phytase activity in pea seeds was analyzed and compared with those in wheat grains under identical assay conditions (55 °C, pH 5.5). Most total phytic acid content and phytase activity were found in pea cotyledons. In wheat grains, debranning resulted in a 70% reduction in phytic acid content, whereas more than 40% of the total phytase activity remained. The possibility to hydrolyze phytic acid by use of ground debranned wheat as a source of phytase in blends with pea cotyledon flour was investigated. The Michaelis–Menten parameters for each endogenous enzyme were identified and used to predict the rate of phytic acid hydrolysis. Results demonstrate a synergistic effect between the two phytase activities, enabling a 70–95% reduction of phytic acid depending on pea/wheat flour ratios in a relatively short time (4 h). This reduction appears to be able to increase zinc bioavailability but remains insufficient for iron.
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Phytases are enzymes capable of hydrolyzing phytic acid (or phytate)to lessphosphorylated myoinositol derivates and inorganic phosphate. The addition of phytase to feed and food can resolve the antinutrition of phytic acid and increase the bioavailablity of protein and minerals. The progresses in the recent studies related to the biologic characterizations, the structure of its gene , and the gene engineering of phytase was reviewed.
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Inositol phosphate
Gene engineering
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The following review covers current and classical knowledge regarding the positive effects of organic acids on phytase activity and phytate P availability in broiler chickens. Despite the improvements achieved for phytase stability under gastrointestinal conditions, intrinsic characteristics of phytic acid, dietary components and the digestive tract favour phytate formation and, consequently, inhibit the degradation of phytic acid and other inositol phosphates by phytase. Organic acids, more frequently citric acid, have been shown to decrease phytate establishment and enhance phytase activity. When supplemented alone, citric acid increased P retention by 16 to 34% and phytate P retention by 105% in broilers. When combined with phytase, 3.27% better tibia ash has been reported. From the available data, it appears that combined use of phytases and organic acids deserves greater consideration in modern poultry nutrition.
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In recent decades dietary phytate has received great attention as an antinutrient factor for both human and animal nutrition. To improve the bioavailability of phosphorus, minerals, and dietary components, as well as improving the nutritional value of plant-based meals, many nutritional studies in recent years have aimed at establishing ways to remove phytate. Existing reports suggests that hydrolysis of phytate enzymatically with phytase can remove a maximum amount of phytic acid without reducing mineral content of grains. Therefore, application of exogenous phytase is the most beneficial method for reducing phytic acid content in grains. Some novel health effects of phytate have been recognized such as protection against a variety of cancers and heart-related diseases, diabetes mellitus, and renal stones. The dose of dietary phytase eliciting beneficial clinical effects needs to be determined.
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Antinutrient
Human nutrition
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Poultry diets are primarily composed of seed-based ingredients and contain a high proportion of their P in the phytic acid molecule, making this P poorly available. Phytic acid (IP6) is a highly reactive acidic compound that readily binds mineral cations, and in this complexed form is called phytin. The chemical characteristics of IP6 influence exogenous (diet) and intestinal phytase efficacy and the availability of both phytin-P (PP) and any minerals bound to IP6. Research has shown that minimizing IP6-mineral complexes in the digesta of poultry can lead to increased PP availability in the absence of dietary phytase, as well as increased efficacy of dietary phytases. Understanding these binding interactions and how they influence the efficacy of different phytases can provide a valuable tool in choosing when to use phytase and what phytase to use under different situations. This understanding can provide the foundation for developing new methods, as well as minimizing the cost and maximizing efficacy of current methods, to reduce the amount of P excreted by poultry.
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The most effective treatment of the potential food supplement corn distillers’ grains with solubles using a fungal phytase to degrade phytic acid and release phosphorus was explored. Compared to the untreated grains with solubles, the phytic acid level in the grains with solubles was reduced by phytase treatment but treatment with 4 units of enzyme/g was more effective than 2 units of enzyme/g after 2 h. At 30°C or 45°C, 4 units of phytase/g reduced the phytic acid content of the grains with solubles by at least 94% after 2 h. The available phosphate in the grains treated for 2 h with 4 units of enzyme/g was increased by at least 1.5-fold compared to the untreated grains. Although phytic acid levels in the grains with solubles was reduced at 28°C, 30°C, 37°C, 40°C, or 45°C using 4 units of phytase/g for 2 h, the greatest reduction (96%) in phytic acid concentration occurred at 40°C. The available phosphate in the phytase-treated grains at 40°C was increased after 2 h by 1.9-fold compared to the control grains. Overall, phytase treatment of this potential food supplement improved it by increasing its phosphate content while reducing its phytic acid content.
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Distillers grains
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