Green reduction of phytic acid in Artocarpus heterophyllus (Jackfruit) seed using phytase from Aspergillus aculeatus JF3

Abstract

Microbial phytase enhances food quality by hydrolysing phytate into simpler derivatives and releasing elements that serve as macroelements. Fungi were isolated from the pulp and seeds of jackfruit on potato dextrose agar. The fungi were screened for phytase production, and the best phytase producer was selected and identified molecularly using the ITS region. Phytase production by the selected fungus was optimised. The effects of temperature, pH, and cations on the produced phytase were determined. Jackfruit was treated with the selected fungus, and proximate analyses of both treated and untreated jackfruits were carried out. The top phytase producer, with a hydrolytic index of 2.67, was identified as Aspergillus aculeatus JF3, with accession number OQ992634. Maximum phytase production was recorded in a medium containing Na+, sucrose, peptone, and Triton X-100. Phytase activity of Aspergillus aculeatus JF3 was relatively stable between 35 and 85℃ and from pH 3 to 9. Iron II positively influenced the phytase activity of Aspergillus aculeatus JF3. The phytic acid content of jackfruit treated with Aspergillus aculeatus JF3 decreased by 18% compared to the untreated samples. The phytase-producing Aspergillus aculeatus JF3 isolated from Artocarpus heterophyllus exhibited stability across different temperatures and pH levels, enhancing nutrient bioavailability in Artocarpus heterophyllus.