Journal Article

Phytase from Bacillus subtilis BGS3: Purification, Characterization, and Evaluation of its Potential to Enhance Nutritional Availability in Food and Feed

M, Madhvi, Shah, Hardik

2025

Overview

Since Bacillus subtilis species are generally regarded as safe (GRAS), they are widely exploited for diverse applications in the food and feed industries. The current study focuses on the purification and biochemical characterisation of phytase from B. subtilis BGS3 and further evaluates its potential to enhance the nutritional quality of food and feed products. The enzyme was purified to homogeneity, yielding an apparent molecular weight of 51 kDa. The purified enzyme exhibited maximum catalytic activity at 50 °C and pH 6.0. Among the tested metal ions, Ca²⁺, Mg²⁺, and Mn²⁺ caused a slight enhancement in phytase activity. Enzyme kinetic studies revealed a Vₘₐₓ of 651.83 µM min⁻¹ and a Kₘ of 0.086 mM. The in vitro efficacy of phytase on pearl millet flour hydrolysis resulted in the release of inorganic phosphate (Pi) and free amino acids up to 18 hours, while soluble protein content increased and phytic acid levels decreased up to 24 hours. The release of mineral ions occurred in the order Fe > Mg > Ca > Zn up to 24 hours. The dephytinization of phytic acid from food and feed products by the purified phytase revealed that maximum dephosphorylation occurred in the experimental diet, followed by brown bread, the standard diet, and was least in white bread.

• Publisher: Biosciences Biotechnology Research Asia
• Subject: Amino acids / Bacillus subtilis / Bioavailability / Bread / Catalytic activity / Dephosphorylation / Diet / Enzymes / Fermentation / Food / Food availability / Food industry / Food quality / Homogeneity / Metal ions / Microorganisms / Molecular weight / Nutrient content / Phosphorus / Phytase / Phytic acid / Proteins / Purification / Temperature