Significance of plant and microbial phytase in human nutrition, part 2: Studies of food containing phytic acid and phytase

Bioavailability studies in vitro and in vivo of plant and microbial phytase treated food, e.g. soybean, wheat bran, cereal products and cereals, are p resented. The phytic acid content of foods is negatively correlated with mi neral absorption. Studies indicate that treatment of wheat bran with native phytase improves mineral bioavailability. Milling of rye reduces the phyti c acid content of the flour. However, this is accompanied by phytase remova l. Furthermore, the effects on bread making are discussed, The efficacy of phytases of various sources is different. The effects of microbial phytase on bioavailability of iron in humans are shown.