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首页> 外文期刊>International journal of food science & technology >Phytate dephosphorylation by Lactobacillus pentosus CFR3
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Phytate dephosphorylation by Lactobacillus pentosus CFR3

机译：Lactobacillus pentosus cfr3的植物去磷酸化

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摘要

Studies on phytate-degrading enzymes from lactobacilli are scarce, despite its potential in improving the nutritional quality of plant-based foods. Therefore, the current investigation deals with the phytate-degrading enzyme produced by a native Lactobacillus pentosus strain. Phytase activity was highest towards the end of the exponential phase. Activity increased in the presence of maltose (381.1%) compared with glucose. The presence of phytate in the media stimulated the enzyme production. The enzyme of interest was a 70 kDa protein with a pH and temperature optima of 5.0 and 55-60 °C, respectively. It retained 46% of activity after exposure to 70 °C for 20 min and also showed broad substrate specificity. It was completely inhibited by Hg~(2+), Fe~(2+) and PMSF while being activated by Co~(2+). This report is the first to show dephytinisation of autoclaved finger millet flour either by fermentation with L. pentosus or by treatment with the corresponding cell-free extract.
机译：尽管有可能提高植物食品的营养质量，但乳酸植物降解酶的研究是稀缺的。因此，目前的研究涉及由天然乳杆菌菌株产生的植酸降解酶。植酸酶活性在指数阶段结束时最高。与葡萄糖相比，在麦芽糖（381.1％）存在下的活性增加。培养基中的植物存在刺激酶产生。感兴趣的酶是70kDa蛋白，pH和温度优值分别为5.0和55-60°C。在暴露于70℃后，它保留了46％的活性20分钟，并且还显示出宽的底物特异性。通过CO〜（2+）激活，通过Hg〜（2+），Fe〜（2+）和PMSF完全抑制它。本报告是第一个通过用L.Pentosus发酵或通过用相应的无细胞提取物处理来显示高压灭菌的手指小米粉的断开灭绝。

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