Stability of New Macromycetes Phytases under Room, Cooling and Freezing Temperatures of Storage
Phytases are enzymes used as an important component
in monogastric animals feeds in order to improve phosphorous
availability, since it is not readily assimilated by these animals in the
form of the phytate presented in plants and grains. As these enzymes
are used in industrial activities, they must retain its catalytic activities
during a certain storage period. This study presents information about
the stability of 4 different phytases, produced by four macromycetes
fungi through solid-state fermentation (SSF). There is a lack of data
in literature concerning phytase from macromycetes shelf-life in
storage conditions at room, cooling and freezing temperatures. The 4
phytases from macromycetes still had enzymatic activities around
100 days of storage at room temperature. At cooling temperature in
146 days of studies, the phytase from G. stipitatum was the most
stable with 44% of the initial activity, in U.gds (units per gram of
dried fermented substrate). The freezing temperature was the best
condition storage for phytases from G. stipitatum and T. versicolor.
Each condition provided a study for each mushroom phytase,
totalizing 12 studies. The phytases showed to be stable for a long
period without the addition of additives.
[1] CIOFALO, V.; BARTON, N.; KRETZ, K.; BAIRD, J.; COOK, M.;
SHANAHANB, D. Safety evaluation of a phytase, expressed in
Schizosaccharomyces pombe, intended for use in animal feed.
Regulatory Toxicology and Pharmacology, v. 37, p. 286-292, 2003.
[2] NYS, Y.; FRAPIN, D.; POINTILLART, A. Occurence of phytase in
plants, animals, and microorganisms. In: Coelho, M.B., Kornegay, E.T.
(Eds.), Phytase in Animal Nutrition and Waste Management: A BASF
Reference Manual 1996. New Jersey: BASF Corporation, 1996. p. 213-
236.
[3] ROOPESH, K.; RAMACHANDRAN, S.; NAMPOOTHIRI, K. M.;
SZAKACS, G.; PANDEY, A. Comparison of phytase production on
wheat bran and oilcakes in solid-state fermentation by Mucor
racemosus. Bioresource Technology, v. 97, p. 506-511, 2006.
[4] ERDMAN, L. W.; PONEROS, S. A. Phytic acid interaction with
divalent cations in foods and in the gastrointestinal tract. Advances in
Experimental Medicine and Biology, v. 249, p. 161-171, 1989.
[5] NAIR, V. C.; DUVNJAK, Z. Reduction of phytic acid content in canola
meal by Aspergillus ficuum in solid-state fermentation process. Applied
Microbiology and Biotechnology, v. 34, p. 183-188, 1990.
[6] PALLAUF, J.; RIMBACH, G. Nutritional significance of phytic acid
and phytase. Archives of Animal Nutrition, v. 50, p. 301-319, 1997.
[7] SPIER, M. R.; GREINER, R.; RODRIGUEZ-LEÓN, J. A.;
WOICIECHOWSKI, A. L.; PANDEY, A.; SOCCOL, V. T.; SOCCOL,
C. R. Phytase production using citric pulp and other residues of the agroindustry
in SSF by fungal isolates. Food Technology and Biotechnology,
v. 43, n. 2, p. 176-180, 2008.
[8] KIRK, O.; BORCHERT, T. V.; FUGLSANG, C. C. Industrial enzyme
applications. Current Opinion in Biotechnology, v. 13, p. 345-351, 2002.
[9] ZHANG, L.; WANG, Y.; ZHANG, C.; WANG, Y.; ZHU, D.; WANG,
C.; NAGATA, S. Supplementation Effect of Ectoine on Thermostability
of Phytase. Journal of Bioscience and Bioengineering, v. 102, n. 6, p.
560-563, 2006.
[10] SLOMINSKI, B. A.; DAVIE, T.; NYACHOTI, M. C.; JONES, O. Heat
stability of endogenous and microbial phytase during feed pelleting.
Livestock Science, v. 109, n. 1-3, p. 244-246, 2007.
[11] ├ô-F├üG├üIN, C. Enzyme stabilizationÔÇörecent experimental progress.
Enzyme and Microbial Technology, v. 33, n. 2-3, p. 137-149, 2003.
[12] SPIER, M.R.; FENDRICH, R.C.; ALMEIDA, P.C. NOSEDA, M.;
GREINER, R.; KONIETZNY, U.; WOICIECHOWSKI, A.L.;
SOCCOL, V.T.; SOCCOL, C.R. Phytase produced on citric byproducts:
purification and characterization. World Journal of Microbiology
Biotechnology, v. 27, n. 2,p. 267-274, 2011.
[13] PANDEY, A. Recent development in solid-state fermentation. Process
Biochemistry, v. 27, p. 109-116, 1992.
[14] PAPAGIANNI, M., NOKES, S.E., FILER, K., 1999. Production of
phytase by Aspergillus niger in submerged and solid-state fermentation.
Process Biochemistry, v. 35, n. 3-4, p. 397-402.
[15] ORZUA, M. C.; MUSSATTO, S. I.; CONTRERAS-ESQUIVEL, J. C.;
RODRIGUEZ, R.; de la GARZA, H.; TEIXEIRA, J. A.; AGUILAR, C.
N. Exploitation of agro industrial wastes as immobilization carrier for
solid-state fermentation. Industrial Crops and Products, v. 30, n. 1, p. 24-
27, 2009.
[16] XIE, C.; GU, Z.; YOU, X.; LIU, G.; TAN, Y.; ZHANG, H. Screening of
edible mushrooms for release of ferulic acid from wheat bran by
fermentation. Enzyme and Microbial Technology, v. 46, n. 2, p. 125-
128, 2010.
[17] PANDEY, A., SOCCOL, C.R., MITCHELL, D.A., 2000. New
developments in solid-state fermentation IÔÇöbioprocesses and products.
Process Biochemistry, v. 35, n. 10, p. 1153-1169, 2000.
[18] SALMON, D.N.; PIVA, L.C.; BINATI, R.L.; RODRIGUES, C.;
VANDENBERGHE, L.P.; SOCCOL, C.R.; SPIER, M.R. A bioprocess
for the production of phytase from Schizophyllum commune: Studies of
its optimization, profile of fermentation parameters, characterization and
stability. Bioprocess and Biosystems Engineering (2012) DOI:
10.1007/s00449-012-0688-2.
[19] SALMON, D.N.; PIVA, L.C.; BINATI, R.L.; VANDENBERGHE,
L.P.; SOCCOL, V. T.; SOCCOL, C.R.; SPIER, M.R. Formulated
Products Containing a New Phytase from Schizophyllum sp. Phytase for
Application in Feed and Food Processing. Brazilian Archives Biology
and Technology, v.54,n. 6, p.1069-1074, 2011.
[20] HEINONEN, J. K.; LAHTI, R. J. A new and convenient colorimetric
determination of inorganic orthophosphate and its application to the
assay of inorganic pyrophosphatase. Analytical Biochemistry, v. 113, n.
2, p. 313-317, 1981.
[21] HAMADA, A.; YAMAGUCHI, K.; HARADA, M.; HORIGUCHI, K.;
TAKAHASHI, T.; HONDA, H. Recombinant, Rice-Produced Yeast
Phytase Shows the Ability to Hydrolyze Phytate Derived from Seed-
Based Feed, and Extreme Stability during Ensilage Treatment. Biosci.
Biotechnol. Biochem., v. 70, p. 1524-1527, 2006.
[22] AGGABAO, J.M.G. Screening of phytase-producing molds and partial
characterization of phytase for feed application. 27 Annual Convention
of the Philippine Society for Microbiology, Inc., Manila (Philippines), 7-
8 May, 1998.
[23] VOHRA, A.; SATYANARAYANA, T. Purification and
characterization of a thermostable and acid-stable phytase from Pichia
anomala. World Journal of Microbiology & Biotechnology, v. 18, p.
687-691, 2002.
[24] SRI-AKKHARIN, W. Production and characterization of extracellular
phytase from Pseudomonas sp. Degree of master of Science
Biotechnology Faculty of Graduate Studies of Mahidol University.
2004.
[25] POWAR, V. K.; AGANNATHAN, V. Purification and Properties of
Phytate-Specific Phosphatase from Bacillus subtilis. Journal of
Bacteriology, v. 151, p. 1102-1108, 1982.
[26] ADM Alliance Nutrition, Inc. Phytase Stability and Shelf Life.
Available
in:http://www.admani.com/Show%20Feeds/Technical%20Information/S
how%20Feeds%20Phytase%20in%20Swine%20Diets.htm. Access in:
25 fev. 2012.
[1] CIOFALO, V.; BARTON, N.; KRETZ, K.; BAIRD, J.; COOK, M.;
SHANAHANB, D. Safety evaluation of a phytase, expressed in
Schizosaccharomyces pombe, intended for use in animal feed.
Regulatory Toxicology and Pharmacology, v. 37, p. 286-292, 2003.
[2] NYS, Y.; FRAPIN, D.; POINTILLART, A. Occurence of phytase in
plants, animals, and microorganisms. In: Coelho, M.B., Kornegay, E.T.
(Eds.), Phytase in Animal Nutrition and Waste Management: A BASF
Reference Manual 1996. New Jersey: BASF Corporation, 1996. p. 213-
236.
[3] ROOPESH, K.; RAMACHANDRAN, S.; NAMPOOTHIRI, K. M.;
SZAKACS, G.; PANDEY, A. Comparison of phytase production on
wheat bran and oilcakes in solid-state fermentation by Mucor
racemosus. Bioresource Technology, v. 97, p. 506-511, 2006.
[4] ERDMAN, L. W.; PONEROS, S. A. Phytic acid interaction with
divalent cations in foods and in the gastrointestinal tract. Advances in
Experimental Medicine and Biology, v. 249, p. 161-171, 1989.
[5] NAIR, V. C.; DUVNJAK, Z. Reduction of phytic acid content in canola
meal by Aspergillus ficuum in solid-state fermentation process. Applied
Microbiology and Biotechnology, v. 34, p. 183-188, 1990.
[6] PALLAUF, J.; RIMBACH, G. Nutritional significance of phytic acid
and phytase. Archives of Animal Nutrition, v. 50, p. 301-319, 1997.
[7] SPIER, M. R.; GREINER, R.; RODRIGUEZ-LEÓN, J. A.;
WOICIECHOWSKI, A. L.; PANDEY, A.; SOCCOL, V. T.; SOCCOL,
C. R. Phytase production using citric pulp and other residues of the agroindustry
in SSF by fungal isolates. Food Technology and Biotechnology,
v. 43, n. 2, p. 176-180, 2008.
[8] KIRK, O.; BORCHERT, T. V.; FUGLSANG, C. C. Industrial enzyme
applications. Current Opinion in Biotechnology, v. 13, p. 345-351, 2002.
[9] ZHANG, L.; WANG, Y.; ZHANG, C.; WANG, Y.; ZHU, D.; WANG,
C.; NAGATA, S. Supplementation Effect of Ectoine on Thermostability
of Phytase. Journal of Bioscience and Bioengineering, v. 102, n. 6, p.
560-563, 2006.
[10] SLOMINSKI, B. A.; DAVIE, T.; NYACHOTI, M. C.; JONES, O. Heat
stability of endogenous and microbial phytase during feed pelleting.
Livestock Science, v. 109, n. 1-3, p. 244-246, 2007.
[11] ├ô-F├üG├üIN, C. Enzyme stabilizationÔÇörecent experimental progress.
Enzyme and Microbial Technology, v. 33, n. 2-3, p. 137-149, 2003.
[12] SPIER, M.R.; FENDRICH, R.C.; ALMEIDA, P.C. NOSEDA, M.;
GREINER, R.; KONIETZNY, U.; WOICIECHOWSKI, A.L.;
SOCCOL, V.T.; SOCCOL, C.R. Phytase produced on citric byproducts:
purification and characterization. World Journal of Microbiology
Biotechnology, v. 27, n. 2,p. 267-274, 2011.
[13] PANDEY, A. Recent development in solid-state fermentation. Process
Biochemistry, v. 27, p. 109-116, 1992.
[14] PAPAGIANNI, M., NOKES, S.E., FILER, K., 1999. Production of
phytase by Aspergillus niger in submerged and solid-state fermentation.
Process Biochemistry, v. 35, n. 3-4, p. 397-402.
[15] ORZUA, M. C.; MUSSATTO, S. I.; CONTRERAS-ESQUIVEL, J. C.;
RODRIGUEZ, R.; de la GARZA, H.; TEIXEIRA, J. A.; AGUILAR, C.
N. Exploitation of agro industrial wastes as immobilization carrier for
solid-state fermentation. Industrial Crops and Products, v. 30, n. 1, p. 24-
27, 2009.
[16] XIE, C.; GU, Z.; YOU, X.; LIU, G.; TAN, Y.; ZHANG, H. Screening of
edible mushrooms for release of ferulic acid from wheat bran by
fermentation. Enzyme and Microbial Technology, v. 46, n. 2, p. 125-
128, 2010.
[17] PANDEY, A., SOCCOL, C.R., MITCHELL, D.A., 2000. New
developments in solid-state fermentation IÔÇöbioprocesses and products.
Process Biochemistry, v. 35, n. 10, p. 1153-1169, 2000.
[18] SALMON, D.N.; PIVA, L.C.; BINATI, R.L.; RODRIGUES, C.;
VANDENBERGHE, L.P.; SOCCOL, C.R.; SPIER, M.R. A bioprocess
for the production of phytase from Schizophyllum commune: Studies of
its optimization, profile of fermentation parameters, characterization and
stability. Bioprocess and Biosystems Engineering (2012) DOI:
10.1007/s00449-012-0688-2.
[19] SALMON, D.N.; PIVA, L.C.; BINATI, R.L.; VANDENBERGHE,
L.P.; SOCCOL, V. T.; SOCCOL, C.R.; SPIER, M.R. Formulated
Products Containing a New Phytase from Schizophyllum sp. Phytase for
Application in Feed and Food Processing. Brazilian Archives Biology
and Technology, v.54,n. 6, p.1069-1074, 2011.
[20] HEINONEN, J. K.; LAHTI, R. J. A new and convenient colorimetric
determination of inorganic orthophosphate and its application to the
assay of inorganic pyrophosphatase. Analytical Biochemistry, v. 113, n.
2, p. 313-317, 1981.
[21] HAMADA, A.; YAMAGUCHI, K.; HARADA, M.; HORIGUCHI, K.;
TAKAHASHI, T.; HONDA, H. Recombinant, Rice-Produced Yeast
Phytase Shows the Ability to Hydrolyze Phytate Derived from Seed-
Based Feed, and Extreme Stability during Ensilage Treatment. Biosci.
Biotechnol. Biochem., v. 70, p. 1524-1527, 2006.
[22] AGGABAO, J.M.G. Screening of phytase-producing molds and partial
characterization of phytase for feed application. 27 Annual Convention
of the Philippine Society for Microbiology, Inc., Manila (Philippines), 7-
8 May, 1998.
[23] VOHRA, A.; SATYANARAYANA, T. Purification and
characterization of a thermostable and acid-stable phytase from Pichia
anomala. World Journal of Microbiology & Biotechnology, v. 18, p.
687-691, 2002.
[24] SRI-AKKHARIN, W. Production and characterization of extracellular
phytase from Pseudomonas sp. Degree of master of Science
Biotechnology Faculty of Graduate Studies of Mahidol University.
2004.
[25] POWAR, V. K.; AGANNATHAN, V. Purification and Properties of
Phytate-Specific Phosphatase from Bacillus subtilis. Journal of
Bacteriology, v. 151, p. 1102-1108, 1982.
[26] ADM Alliance Nutrition, Inc. Phytase Stability and Shelf Life.
Available
in:http://www.admani.com/Show%20Feeds/Technical%20Information/S
how%20Feeds%20Phytase%20in%20Swine%20Diets.htm. Access in:
25 fev. 2012.
@article{"International Journal of Biological, Life and Agricultural Sciences:60982", author = "Michele R. Spier and Denise N. X. Salmon and Renato L. Binati and Luíza C. Piva and Adriane B.P. Medeiros and Carlos R. Soccol", title = "Stability of New Macromycetes Phytases under Room, Cooling and Freezing Temperatures of Storage", abstract = "Phytases are enzymes used as an important component
in monogastric animals feeds in order to improve phosphorous
availability, since it is not readily assimilated by these animals in the
form of the phytate presented in plants and grains. As these enzymes
are used in industrial activities, they must retain its catalytic activities
during a certain storage period. This study presents information about
the stability of 4 different phytases, produced by four macromycetes
fungi through solid-state fermentation (SSF). There is a lack of data
in literature concerning phytase from macromycetes shelf-life in
storage conditions at room, cooling and freezing temperatures. The 4
phytases from macromycetes still had enzymatic activities around
100 days of storage at room temperature. At cooling temperature in
146 days of studies, the phytase from G. stipitatum was the most
stable with 44% of the initial activity, in U.gds (units per gram of
dried fermented substrate). The freezing temperature was the best
condition storage for phytases from G. stipitatum and T. versicolor.
Each condition provided a study for each mushroom phytase,
totalizing 12 studies. The phytases showed to be stable for a long
period without the addition of additives.", keywords = "macromycetes, phytase, solid-state fermentation,
wheat bran, stability", volume = "6", number = "7", pages = "529-5", }
