Banana Tannin and its Reaction with Polyethylene Glycols

de, J Munoz Prieto Efrén

doi:10.1038/206299a0

Cited by 43 publications

(23 citation statements)

References 6 publications

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“…Among the tannin-protein complex, several interaction types such as hydrogen bonding, hydrophobic bonding can take place in principle (Oh et al, 1980). The PEG contains more effective cites (oxygen of ether linkage) which bind with hydroxyl group of tannins (Jones, 1965). The PEG as a tannin-binding agent has a high affinity to tannins and deactivate tannin’s binding activity to proteins, and can be expected that PEG makes tannin-bound protein available to microbial degradation (Makkar et al, 1995).…”

Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

Kondo

Hirano

Kita

et al. 2014

Asian Australas. J. Anim. Sci

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Green and black tea by-products, obtained from ready-made tea industry, were ensiled at 10°C, 20°C, and 30°C. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins, were monitored and the silages on day 45 were subjected to in vitro ruminal fermentation to assess anti-nutritive effects of tannins using polyethylene glycol (PEG) as a tannin-binding agent. Results showed that the GTS and BTS silages were stable and fermented slightly when ensiled at 10°C. The GTS stored at 20°C and 30°C showed rapid pH decline and high acetic acid concentration. The BTS was fermented gradually with moderate change of pH and acid concentration. Acetic acid was the main acid product of fermentation in both GTS and BTS. The contents of total extractable phenolics and total extractable tannins in both silages were unaffected by storage temperatures, but condensed tannins in GTS were less when stored at high temperature. The GTS showed no PEG response on in vitro gas production, and revealed only a small increase by PEG on NH3-N concentration. Storage temperature of GTS did not affect the extent of PEG response to both gas production and NH3-N concentration. On the other hand, addition of PEG on BTS markedly increased both the gas production and NH3-N concentration at any ensiled temperature. It can be concluded that tannins in both GTS and BTS suppressed rumen fermentation, and tannins in GTS did more weakly than that in BTS. Ensiling temperature for both tea by-products did not affect the tannin’s activity in the rumen.

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Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

Kondo

Hirano

Kita

et al. 2014

Asian Australas. J. Anim. Sci

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“…Makkar et al (1995) and reported that the presence of insoluble PEG-tannin complexes in fermentation residues could lead to underestimation of degradability measurements. PEG-tannin complexes are known to be insoluble in boiling water, neutral and acid detergent as well as many organic solvents (Jones, 1965;Jones & Mangan, 1977). Thus, without information on the protein degradability response to PEG supplementation, the tannin bioassay does not provide adequate information on the potential of tree fruits as protein supplements.…”

Section: Discussionmentioning

confidence: 99%

In vitro biological activity of tannins from Acacia and other tree fruits: Correlations with colorimetric and gravimetric phenolic assays

Mlambo¹,

Mould²,

Smith³

et al. 2009

SA J. An. Sci.

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This study was designed to investigate impact of tannins on in vitro ruminal fermentation parameters as well as relationships between concentration and in vitro biological activity of tannins present in tree fruits. Dry and mature fruits of known phenolic content harvested from Acacia nilotica, A. erubescens, A. erioloba, A. sieberiana, Piliostigima thonningii and Dichrostachys cinerea tree species were fermented with rumen fluid in vitro with or without polyethylene glycol (PEG). Correlation between in vitro biological activity and phenolic concentration was determined. Polyethylene glycol inclusion increased cumulative gas production from all fruit substrates. The largest increase (225%) after 48 h incubation was observed in D. cinerea fruits while the least (12.7%) increase was observed in A. erubescens fruits. Organic matter degradability (48 h) was increased by PEG inclusion for all tree species except A. erubescens and P. thonningii. For D. cinerea fruits, colorimetric assays were poorly correlated to increases in gas production due to PEG treatment. Ytterbium precipitable phenolics (YbPh) were also poorly correlated with response to PEG for A. erioloba and P. thonningii fruits. However, YbPh were strongly and positively correlated to the increase in cumulative gas production due to PEG for A. erubescens and A. nilotica. Folin-Ciocalteau assayed phenolics (SPh) were not correlated to response to PEG in P. thonningii and A. sieberiana. It was concluded that the PEG effect on in vitro fermentation was closely related to some measures of phenolic concentration but the relationships varied with tree species. _______________________________________________________________________________

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“…2, 3 Tannins appear to act as a deterrent to predation in part by readily forming ICs with digestive enzymes in the gastrointestinal tract, thereby limiting nutrient absorption. This interaction has also been shown to occur between natural tannins and synthetic polymers such as poly(ethylene glycol) (PEG) 4–7 . Self-assembly with PEG is particularly useful due to its uniquely high biocompatibility and wide use in the design of bioengineering technology.…”

Section: Introductionmentioning

confidence: 96%

Pseudotannins self-assembled into antioxidant complexes

et al. 2015

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Natural tannins are attractive as building blocks for biomaterials due to their antioxidant properties and ability to form interpolymer complexes (IPCs) with other macromolecules. One of the major challenges to tannin usage in biomedical applications is their instability at physiological conditions and a lack of control over the purity and reactivity. Herein, we report the synthesis and characterization of tannin-like polymers with controlled architecture, reactivity, and size. These pseudotannins were synthesized by substituting linear dextran chains with gallic, resorcylic, and protocatechuic pendant groups to mimic the structure of natural hydrolysable tannins. We demonstrate that these novel materials can self-assemble to form reductive and colloidally stable nanoscale and microscale particles. Specifically, the synthesis, turbidity, particle size, antioxidant power, and cell uptake of IPCs derived from pseudotannins and poly(ethylene glycol) was evaluated.

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Banana Tannin and its Reaction with Polyethylene Glycols

Cited by 43 publications

References 6 publications

Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

In vitro biological activity of tannins from Acacia and other tree fruits: Correlations with colorimetric and gravimetric phenolic assays

Pseudotannins self-assembled into antioxidant complexes

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Banana Tannin and its Reaction with Polyethylene Glycols

Cited by 43 publications

References 6 publications

Fermentation Characteristics, Tannin Contents and &lt;i&gt;In vitro&lt;/i&gt; Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

Fermentation Characteristics, Tannin Contents and &lt;i&gt;In vitro&lt;/i&gt; Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

In vitro biological activity of tannins from Acacia and other tree fruits: Correlations with colorimetric and gravimetric phenolic assays

Pseudotannins self-assembled into antioxidant complexes

Contact Info

Product

Resources

About

Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures

Fermentation Characteristics, Tannin Contents and <i>In vitro</i> Ruminal Degradation of Green Tea and Black Tea By-products Ensiled at Different Temperatures