Evidence map›Paper›PMID 39758718›Full record

ReviewFood science and biotechnology2025

Recent advances in phytase thermostability engineering towards potential application in the food and feed sectors.

Swethaa Venkataraman, P R Karthikanath, C S Gokul, M Adhithya, V K Vaishnavi, Devi Sri Rajendran, Vasanth Kumar Vaidyanathan, Ramesh Natarajan, Palanisamy Athiyaman Balakumaran, Vaidyanathan Vinoth Kumar

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Swethaa VenkataramanIntegrated Bioprocess Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203 India.
P R KarthikanathChemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, 695 019 Kerala India.
C S GokulChemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, 695 019 Kerala India.
M AdhithyaDepartment of Botany, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620024 Tamil Nadu India.
V K VaishnaviDepartment of Botany, School of Life Sciences, Bharathidasan University, Tiruchirappalli, 620024 Tamil Nadu India.
Devi Sri RajendranIntegrated Bioprocess Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203 India.
Vasanth Kumar VaidyanathanDepartment of Electronics and Communication Engineering, Hindustan Institute of Technology and Science, Chennai, India.
Ramesh NatarajanIntegrated Bioprocess Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203 India.
Palanisamy Athiyaman BalakumaranChemical Sciences and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, 695 019 Kerala India.
Vaidyanathan Vinoth KumarIntegrated Bioprocess Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, 603203 India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This review comprehensively examines the advancements in engineering thermostable phytase through genetic modification and immobilization techniques, focusing on developments from the last seven years. Genetic modifications, especially protein engineering, have enhanced enzyme's thermostability and functionality. Immobilization on various supports has further increased thermostability, with 50-60 % activity retention at higher temperature (more than 50 °C). In the food industry, phytase is used in flour processing and bread making, reducing phytate content by around 70 %, thereby improving nutritional value and mineral bioavailability. In the feed industry, it serves as a poultry feed additive, breaking down phytates to enhance nutrient availability and feed efficiency. The enzyme's robustness at high temperatures makes it valuable in feed processing. The integration of microbial production of phytase with genetically engineered strains followed by carrier free immobilization represents a synergistic approach to fortify enzyme structure and improve thermal stability. These advancement in the development of phytase enzyme capable of withstanding high temperatures, thereby pivotal for industrial utilization.

Indexed as

Food applicationGenetic engineeringImmobilizationPhytaseStrain improvementThermostability

Identifiers

PMID39758718
PMCPMC11695551

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.