Phytases for improved iron absorption

Anne Veller Friis Nielsen, Anne S. Meyer

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Phytase enzymes present an alternative to iron supplements, because they have been shown to improve iron absorption by means of catalysing the degradation of a potent iron absorption inhibitor: phytic acid. Phytic acid is a hexaphosphate of inositol and is particularly prevalent in cereal grains, where it serves as a storage molecule for phosphorous. Phytic acid is also associated with minerals. The minerals are bound by chelation to the negatively charged phosphate groups in phytic acid. Phytases catalyse the dephosphorylation of phytic acid, thus releasing bound minerals to make them available for absorption. This article presents research on phytase catalysis in gastric conditions and considers potential benefits and drawbacks for using phytases as a food supplement.
Original languageEnglish
JournalAgro Food Industry Hi-Tech
Volume27
Issue number1
Pages (from-to)48-51
ISSN1722-6996
Publication statusPublished - 2016

Keywords

  • Bioavailability
  • Enzyme
  • Mineral
  • Phytate

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