Molecular and catalytic properties of phytate‐degrading enzymes (phytases)

By U. Konietzny, R. Greiner. 2002

398 citations recorded by the source corpus.

Subfields: Hematology, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/9b644bb5b2a3ecfab0cd001b464882ac681d2231

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Hematology

1. V. Ravindran
2. P. Selle
3. U. Konietzny
4. R. Greiner
5. A. Cowieson
6. C. Nyachoti
7. T. Woyengo
8. M. Bedford

In Molecular Biology

1. P. Selle
2. V. Ravindran
3. U. Konietzny
4. R. Greiner
5. H. Makkar
6. K. Becker

In Plant Science

1. V. Ravindran
2. P. Selle
3. U. Konietzny
4. R. Greiner
5. M. Imran
6. H. Makkar
7. Vikas Kumar
8. K. Becker

Citations in the corpus

• Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. (2009, background): “7 is nonoptimal for phytases but almost optimal for alkaline phosphatases [187].”
• Phytase for food application (2006, background): “Phytases [myo-inositol(1,2,3,4,5,6)hexakisphosphate phosphohydrolases] have been identified in plants, microorganisms, and in some animal tissues (1).”
• Bacterial phytase: potential application, in vivo function and regulation of its synthesis (2004, background): “Although phytases from several species of bacteria, yeast and fungi have been characterized (40,58,84), commercial production currently focuses on the soil fungus Aspergillus.”
• Dietary roles of phytate and phytase in human nutrition: A review (2010, background): “…plant and microbial species to dephosphorylate phytate, due to differences in their intrinsic phytate-degrading activities (Egli et al., 2002) and the properties of the enzymes, such as protein stability and pH, as well as temperature optimum for phytate degradation (Konietzny & Greiner, 2002).”
• Microbial phytase activity and their role in organic P mineralization (2015, background): “There are two main types of phytatedegrading enzymes that have been identified as acid and alkaline phytate-degrading enzymes having an optimum pH around 5.0–8.0, respectively (Konietzny & Greiner 2002).”
• MICROBIAL PHYTASE IN POULTRY NUTRITION (2007, background): “…enzymes or phytases (myo-inositol hexaphosphate phosphohydrolases) has been the subject of several review papers, including Wodzinski and Ullah (1996), Mullaney et al. (2000), Konietzny and Greiner (2002), Simon and Igbasan (2002), Vohra and Satanarayana (2003) and Haefner et al. (2005).”