IN VITRO COMPARISON OF PHYTASES FROM TWO MICROBIAL SOURCES
Abstract
The chemical properties of two different commercial microbial phytases (Natuphos and Ronoxyme P) were compared. Natuphus production was based on the use of a recombinant of Aspergillus niger strain while the Ronoxyme P was from Peniophora lycii. The enzymes were studied for their optimum pH, optimum temperature and enzyme stability, resistance to protease and stability in digesta supernatants. The phytases were found to exhibit different properties depending on source of the phytase gene and production organism. An optimum pH of 5.5 was recorded for the enzyme from Peniophora lycii while pH of 5.0 was recorded for the enzyme from Aspergillus niger. Both phytases had 500C as their optimum temperature. The result of the enzyme - stability in aqueous solution indicated that the Peniophora lycii phytase was more thermo-stable than the Aspergillus niger phytase. Incubation of the phytases preparations with porcine proteases revealed that Aspergillus niger was more resistant to pepsin and trypsin than Peniophora. Incubation of the phytases in digesta supernatants from various segments of the digestive tract of hens revealed that digesta from the small intestine (SI) inactivated the enzymes most efficiently. Nevertheless, the enzyme from Peniophora lycii retained more activity than the enzyme from Aspergillus niger in all of the gastrointestinal tract (GIT). In conclusion, phytases of various microbial origins behave differently with respect to their in vitro properties, which could be of importance for future developments of phytase preparation.
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