Phytic acid is an antinutritional compound that chelates P and essential divalent cations such as Fe, Ca, and Zn in cereals and major staple crops such as wheat, maize, rice, and sorghum. As a result, these cations cannot be absorbed by monogastric animals or humans: phytic acid has an inhibitory effect on nutrient uptake and its levels are negatively correlated with protein and starch digestibility. However, phytic acid can be degraded by the action of the enzyme phytase. Phytase plays important roles in the degradation of phytic acid and in increasing the nutritional quality of staple foods. Microbial phytase is a versatile enzyme that is beneficial for humans, animals, the environment, and the industry. In this review, we summarise the interaction of phytic acid with micronutrients, various approaches to enhancing the nutritional profile of staple foods by reducing the phytic acid content, and current knowledge of microbial-based phytase as a potential reducer of phytic acid.

Microorganisms are the diverse living things present on the Earth. India has numerous unique thermal habitats that comprise several diversity hotspots, such as hot springs, deep oceanic hydrothermal openings, anaerobic biodigesters. The existence of life at high temperatures is quite attractive. At both ends of the temperature range suited with life, only microorganisms can grow and survive. Thermophiles are a typical extremophilic microbes capable of existence in high temperature environments. At such high temperature, the ordinary cellular functions adversely affected for mesophiles. The thermophiles effectively manage instability of the plasma membrane, inactivation of enzymes instability of DNA, as well as other hostile physiological variations at such an elevated temperature. Heat shock proteins (Hsps) have established the most attention in thermophiles under stress condition, which is well described in this chapter. This chapter offers comprehensive information about thermophiles, physiology, metabolism, enzymes of metabolic pathways, and various adaptation mechanisms.

Extremophiles are the most ancient microbes on the Earth and also a center of attraction for the scientific community for research because of their ability to adapt to extreme habitats. Compatible solutes are among those factors which enable these microorganisms to thrive in such extreme habitats. Under osmotic stress, the majority of extremophiles accumulate specific organic solutes such as amino acids, sugars, polyols, and their derivatives. In addition, proteins in extremophiles are found to be evolved by changing their amino acid composition to alter the hydrophobicity of its core and surface charge to maintain activity. This chapter encompasses a comprehensive study about the role of various compatible solutes in the endurance of microorganisms under extremophilic conditions, synthesis of compatible solutes, nature of extremophilic proteins, and their applications. Furthermore, an attempt has been made to cover various strategies adopted by the scientific community while pursuing research on compatible solutes.

Since Bacillus subtilis species are generally regarded as safe (GRAS), they are widely exploited for diverse applications in the food and feed industries. The current study focuses on the purification and biochemical characterisation of phytase from B. subtilis BGS3 and further evaluates its potential to enhance the nutritional quality of food and feed products. The enzyme was purified to homogeneity, yielding an apparent molecular weight of 51 kDa. The purified enzyme exhibited maximum catalytic activity at 50 °C and pH 6.0. Among the tested metal ions, Ca²⁺, Mg²⁺, and Mn²⁺ caused a slight enhancement in phytase activity. Enzyme kinetic studies revealed a Vₘₐₓ of 651.83 µM min⁻¹ and a Kₘ of 0.086 mM. The in vitro efficacy of phytase on pearl millet flour hydrolysis resulted in the release of inorganic phosphate (Pi) and free amino acids up to 18 hours, while soluble protein content increased and phytic acid levels decreased up to 24 hours. The release of mineral ions occurred in the order Fe > Mg > Ca > Zn up to 24 hours. The dephytinization of phytic acid from food and feed products by the purified phytase revealed that maximum dephosphorylation occurred in the experimental diet, followed by brown bread, the standard diet, and was least in white bread.

The extensive environmental pollution caused by petroleum-based plastics highlights the urgent need for sustainable, economically viable alternatives. The practical challenge of enhancing polyhydroxybutyrate (PHB) production with cost-effective agro-industrial residues—rice-bran and corn-flour hydrolysates—has been demonstrated. Bacillus bingmayongensis GS2 was isolated from soil samples collected at the Pirana municipal landfill in Ahmedabad, India, and identified through VITEK-2 biochemical profiling and 16S rDNA sequencing (GenBank accession OQ749793). Initial screening for PHB accumulation was performed using Sudan Black B staining. Optimization via a sequential one-variable-at-a-time (OVAT) approach identified optimal cultivation conditions (36 h inoculum age, 37 °C, pH 7.0, 100 rpm agitation), resulting in a PHB yield of 2.77 g L⁻¹ (66% DCW). Further refinement using a central composite response surface methodology (RSM)—varying rice-bran hydrolysate, corn-flour hydrolysate, peptone concentration, and initial pH—significantly improved the PHB yield to 3.18 g L⁻¹(74% DCW), representing more than a threefold enhancement over unoptimized conditions. Structural validation using Fourier Transform Infrared spectroscopy (FTIR) and Proton Nuclear Magnetic Resonance spectroscopy (¹H-NMR) confirmed the molecular integrity of the produced PHB. That Bacillus bingmayongensis GS2 effectively converts low-cost agro-industrial residues into high-value bioplastics has been demonstrated, indicating substantial industrial potential. Future work will focus on bioreactor scale-up, targeted metabolic-engineering strategies, and comprehensive sustainability evaluations, including life-cycle assessment.

Mushrooms are highlighted for their nutritional richness and diverse range of bioactive compounds, pointing towards their therapeutic potential. The antioxidative dimension of mushrooms, characterized for its ability to respond harmful free radicals and improve oxidative stress. In the context of diabetes, specific mushrooms are identified as promising allies. The β-glucans present in these mushrooms show potential in enhancing insulin sensitivity. While polysaccharides and β-glucosidase inhibitors demonstrate potential in regulating blood glucose levels. Inspite of these promising findings, this research paper promotes caution and highlights the necessity for further research to validate the therapeutic potential of mushrooms across a broader spectrum of health. This study provides a comprehensive overview of the health attributes associated with antioxidative defense mechanisms and potential implications for diabetes management of selected mushroom species. This reflects the ongoing nature of research in understanding the multifaceted health benefits associated with mushrooms. DOI: https://doi.org/10.52783/jchr.v14.i4.5659