Addition of exogenous enzymes to diets containing grape pomace: Effects on intestinal utilization of catechins and antioxidant status of chickens

Chamorro, Susana; Viveros, Agustı́n; Rebolé, A.; Arija, I.; Romero, Claudia; Álvarez, Inmaculada; Munoz, Aurélio; Brenes, Agustı́n

doi:10.1016/j.foodres.2017.02.010

Cited by 27 publications

(37 citation statements)

References 65 publications

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“…Tannase can catalyse the hydrolysis of ester and depside bond in hydrolysable tannins to release glucose and gallic acid. Thus, tannase was crucial in the industries of foods, drinks and pharmaceutics (Chamorro et al 2017 ; Lekha and Lonsane 1997 ; Li et al 2018 ; Martins et al 2016 ). In the past decades, both the high-yield production of tannase and the high activity conservation were considered as the research priorities.…”

Section: Discussionmentioning

confidence: 99%

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RETRACTED ARTICLE: Substrates specificity of tannase from Streptomyces sviceus and Lactobacillus plantarum

Wang

Liu

et al. 2018

AMB Expr

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Tannases can catalyze the hydrolysis of galloyl ester and depside bonds of hydrolysable tannins to release gallic acid and glucose, but tannases from different species have different substrate specificities. Our prior studies found that tannase from Lactobacillus plantarum (LP-tan) performed a higher esterase activity, while the tannase from Streptomyces sviceus (SS-tan) performed a higher depsidase activity; but the molecular mechanism is not elucidated. Based on the crystal structure of LP-tan and the amino acid sequences alignment between LP-tan and SS-tan, we found that the sandwich structure formed by Ile206-substrate-Pro356 in LP-tan was replaced with Ile253-substrate-Gly384 in SS-tan, and the flap domain (amino acids: 225–247) formed in LP-tan was missed in SS-tan, while a flap-like domain (amino acids: 93–143) was found in SS-tan. In this study, we investigated the functional role of sandwich structure and the flap (flap-like) domain in the substrate specificity of tannase. Site-directed mutagenesis was used to disrupt the sandwich structure in LP-tan (P356G) and rebuilt it in SS-tan (G384P). The flap in LP-tan and the flap-like domain in SS-tan were deleted to construct the new variants. The activity assay results showed that the sandwich and the flap domain can help to catalytic the ester bonds, while the flap-like domain in SS-tan mainly worked on the depside bonds. Enzymatic characterization and kinetics data showed that the sandwich and the flap domain can help to catalytic the ester bonds, while the flap-like domain in SS-tan may worked on the depside bonds.

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Section: Discussionmentioning

confidence: 99%

“…Gallic acid was found to exert an anticancer effect against a variety of cancer cells (Tsai et al 2018 ). Tannases also have application potential in the clarification of wine and soft drinks as well as de-tannification of food and animal feed for nutritional improvement (Chamorro et al 2017 ; Martins et al 2016 ; Li et al 2018 ).…”

Section: Introductionmentioning

confidence: 99%

RETRACTED ARTICLE: Substrates specificity of tannase from Streptomyces sviceus and Lactobacillus plantarum

Wang

Liu

et al. 2018

AMB Expr

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“…In chickens, the incorporation of fermented grape pomace (GP) to diets promoted the proliferation of beneficial intestinal bacteria (Viveros et al, 2011) and maintained the antioxidant status (Chamorro et al, 2017). In addition, meat from birds fed this grape byproduct showed higher α-tocopherol and polyunsaturated fatty acid contents and a lower susceptibility to lipid oxidation (Goñi et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Addition of fermented and unfermented grape skin in broilers’ diets: effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat

Nardoia

Romero

Brenes

et al. 2020

Animal

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Grape skin is a source of polyphenols with antioxidant and antimicrobial properties. Little information is available regarding its application in animal feeding. The present study investigated the effect of inclusion of fermented (FS) and unfermented (UFS) grape skin at two different doses (30 g/kg, FS30 and UFS30, and 60 g/kg, FS60 and UFS60) and 200 mg/kg vitamin E (α-tocopheryl acetate) in a corn–soybean diet on growth performance, ileal protein digestibility, ileal and excreta total extractable polyphenols content and digestibility, intestinal microbiota and thigh meat oxidation in broiler chickens. Growth performance was depressed in chickens fed UFS and FS diets. A reduction in ileal protein digestibility was also observed in birds fed UFS, being this effect more pronounced in those fed 60 g/kg. The dietary inclusion of grape skin increased both ileal and excreta polyphenols contents, being higher in birds fed UFS than in those fed FS. Excreta moisture content increased in birds fed UFS and FS diets. No effect of dietary inclusion of grape skin was observed on ileal counts of lactic-acid bacteria and Clostridium, but UFS inclusion in the diet reduced ileal count of Escherichia coli as compared with FS dietary inclusion. After 7 days of refrigerated storage, values of thiobarbituric acid reactive substances (TBARS) were lower in chicken meat when grape skin was added in the diet at 60 g/kg instead of 30 g/kg, and meat from birds fed 60 g/kg of grape skin reached TBARS values similar to those of birds supplemented with vitamin E. In conclusion, high doses of grape skin polyphenols depressed growth performance and protein digestibility, and increased excreta moisture content. Unfermented grape skin contained more polyphenols than FS, and its inclusion in the diet led to higher ileal and excreta polyphenols contents and to a lower ileal count of E. coli. Furthermore, the antioxidant potential of the polyphenols present in grape skin was observed after 7 days of meat storage, with the dose of 60 g/kg of grape skin being as effective as vitamin E supplementation in maintaining oxidative stability of meat.

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“…3 With regard to the mechanism underlying these antioxidant properties, we previously reported a reduction in plasma iron content and an increase in plasma α-tocopherol concentration in broiler chickens fed GE 4 and GP. 5 Biological effects of polyphenols depend on their availability, which is highly influenced by the degree of polymerisation. Monomeric flavan-3-ols and some oligomeric procyanidins from GE have been found to be absorbed in the small intestine.…”

Section: Introductionmentioning

confidence: 99%

Impact of a sustained consumption of grape extract on digestion, gut microbial metabolism and intestinal barrier in broiler chickens

et al. 2019

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Addition of exogenous enzymes to diets containing grape pomace: Effects on intestinal utilization of catechins and antioxidant status of chickens

Cited by 27 publications

References 65 publications

RETRACTED ARTICLE: Substrates specificity of tannase from Streptomyces sviceus and Lactobacillus plantarum

RETRACTED ARTICLE: Substrates specificity of tannase from Streptomyces sviceus and Lactobacillus plantarum

Addition of fermented and unfermented grape skin in broilers’ diets: effect on digestion, growth performance, intestinal microbiota and oxidative stability of meat

Impact of a sustained consumption of grape extract on digestion, gut microbial metabolism and intestinal barrier in broiler chickens

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