Purification and biochemical characterization of Aspergillus niger NT7 phytase: Evaluation of its dephytinization potential under simulated digestion conditions.

Neha Kumari, Rahul Shrivastava, Ayushi Sharma, Saurabh Bansal

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Article in World journal of microbiology & biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 authors.

Neha KumariDepartment of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh, 173234, India.

Rahul ShrivastavaDepartment of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh, 173234, India.

Ayushi SharmaDepartment of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh, 173234, India.

Saurabh BansalDepartment of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, Solan, Himachal Pradesh, 173234, India. saurab.bansal02@gmail.com.

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6 · The paper itself

Abstract

The present research work aims to purify and characterize phytase derived from Aspergillus niger NT7, a strain previously identified in our laboratory and to corroborate its potential to hydrolyze anti-nutrients in plant-based food products. Crude phytase, produced via solid-state fermentation using wheat bran, was purified through sequential ammonium sulphate precipitation (85% saturation), dialysis and DEAE-Sepharose anion exchange chromatography, resulting in an 11.48-fold purification and a specific activity of 34.93 U/mg. The purified phytase, having a molecular weight of ~ 70 kDa, exhibited optimal activity at pH 5.0 and 50 °C. The observed kinetic parameters, K

Indexed as

6-PhytaseAspergillus nigerDigestionEnzyme StabilityFermentationFlourHydrogen-Ion ConcentrationHydrolysisKineticsMolecular WeightPhytic AcidSorghumTemperature6-PhytasePhytic AcidAspergillus niger NT7DephytinizationPhytase purificationProteolytic resistanceSimulated gut conditionsSorghum flour

Identifiers

PMID41128934

DOI10.1007/s11274-025-04572-8

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