Phytase
Synopsis of phytase
Phytase is a type of enzyme that catalyzes the hydrolysis of phytic acid (myo-inositol hexakisphosphate), a form of phosphorus that is typically bound in plant-based foods, particularly seeds, grains, legumes, and bran. While phytic acid serves as a storage form of phosphorus in plants, it is largely indigestible in humans and non-ruminant animals due to the lack of endogenous phytase. Supplementation with phytase helps release usable phosphorus and other minerals like calcium, zinc, and iron from phytic acid, thereby enhancing bioavailability and reducing potential mineral deficiencies.
In human health and nutrition, phytase is often included in dietary supplements and functional foods to improve mineral absorption, particularly for individuals on plant-heavy or vegetarian diets where phytic acid intake may be high. In digestive health, phytase supports gut function by aiding the breakdown of complex molecules and reducing the anti-nutrient effects of phytates, which can impair digestion and nutrient uptake.
Phytase is also heavily used in animal feed, especially for pigs and poultry, to enhance feed efficiency, reduce the need for supplemental inorganic phosphorus, and minimize phosphorus pollution from animal waste. Several types of phytase exist (e.g., 3-phytase, 6-phytase), sourced from fungi, bacteria, or engineered microbes, each with different activity profiles and stability in various pH environments, such as the stomach or small intestine.
Historical Use:
Though phytase itself is a modern scientific discovery, the principles behind its benefits have roots in traditional dietary practices. Ancient fermentation techniques—used in cultures around the world for thousands of years—unknowingly promoted phytase activity. For example, soaking, sprouting, and fermenting grains and legumes (as in sourdough, tempeh, or traditional Ethiopian injera) reduces phytic acid content through naturally occurring microbial and plant-derived phytases.
These practices were historically driven by the need to make plant foods more digestible and nutritious without an understanding of the underlying enzymatic mechanisms. Only in the 20th century, with advances in biochemistry and nutrition science, was phytase isolated, characterized, and harnessed for both clinical and agricultural applications.
phytase is used to support these body systems
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Intestinal System (Scientific)
Small Intestines (Scientific)
