Reducing phytate content in legumes and millets using engineered baker's yeast

The Problem

Phytic acid (PA), is an antinutritional factor, present in many legumes, cereals, and grains, which inhibits the absorption of vital dietary minerals, calcium, iron, and zinc. PA's ability to chelate these minerals can result in very insoluble salts that are poorly absorbed from the gastrointestinal tract, which results in poor bioavailability (BV) resulting in various micronutrient deficiencies like anaemia, which manifests with symptoms like fatigue, weakness, shortage of breath and dizziness or even diabetes type 1 in extreme cases. More than half of the world populations are affected by micronutrient malnutrition and one third of the world’s population suffers from anemia and zinc deficiency, particularly in developing countries.