Desarrollo de una Fitasa Bacteriana Recombinante para su Aplicación en la Nutrición Acuícola
Resumen
Las fitasas son importantes aditivos de alimentos que incrementan la disponibilidad de fósforo y otros minerales
debido a la hidrólisis enzimática del ácido fítico, un factor anti-nutricional presente en la mayoría de los alimentos a
base de cereales o leguminosas. En este trabajo se desarrolló una forma recombinante de la fitasa C de Bacillus
subtilis (PhyC-R) producida en Pichia pastoris y se evaluó su potencial para su aplicación en la nutrición animal
comparando sus propiedades contra dos fitasas comerciales de origen fúngico. La PhyC-R mostró ser una proteína
glicosilada y con actividad a intervalos más amplios de pH (5.5 a 9) y temperatura (25 a 70°C) que las fitasas
comerciales. Además, mostró mayor actividad residual a 80ºC por 10 min (85 ± 2%) que las dos fitasas comerciales
(65 ± 6 y 48 ± 3 %) y mayor que la reportada y evaluada para la forma nativa. Todas las fitasas fueron estables a las
enzimas digestivas de camarón blanco del Pacífico (Litopenaeus vannamei) y tripsina porcina con valores de
actividad residual de 67 a 100%. Con la PhyC-R se logró disponer de 3.2 ± 0.2 μg P/mg de harina (16-22 % menos
que las fitasas comerciales) en soya y en harina de chícharo 4.7 ± 0.2 μg P/mg (0-15% menos que las fitasas
comerciales). PhyC-R es una alternativa viable para aplicarse como aditivo para incrementar la disponibilidad de
fósforo fítico y otros nutrientes en alimentos para camarón y en especies con características fisiológicas semejantes,
también podría ser empleada en procesos industriales en condiciones suaves (pH neutros y bajas temperaturas) para
disponer del fósforo fítico en harinas de origen vegetal.
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