Addressing Micronutrient Deficiency: The Role of Phytase Enzyme, and Lactic Acid Bacteria in Mitigating Antinutritional Effects Due to Phytic Acid

Micronutrient deficiency remains an international health difficulty, particularly in developing areas where plant-primarily based diets predominate. Phytic acid, a commonplace anti-nutritional component in cereals, legumes, and nuts, drastically impairs the bioavailability of important minerals along with iron, zinc, magnesium, and calcium, by forming insoluble complexes. This exacerbates micronutrient deficiencies, mainly among inclined populations. Phytase, an enzyme capable of hydrolyzing phytic acid, is important in enhancing mineral bioavailability. Additionally, Lactic Acid bacteria (LAB) widely used in fermentation enhance the degradation of phytic acid through the production of natural acid, and in a few instances intrinsic phytase activity. This paper explores biochemical mechanisms, sources, and applications of phytase and LAB, highlighting their position in improving dietary mineral absorption. The position of LAB in mitigating phytic acid results and enhancing nutrient availability is thoroughly reviewed. This comprehensive evaluation integrates biochemical insights and realistic packages to deal with phytic acid’s challenges and harness phytase’s advantages for enhancing worldwide dietary results.