Catechine biotransformation by tannase with sequential addition of substrate

Noh, Dong Ouk; Hyun-Min, Choi; Suh, Hyung Joo

doi:10.1016/j.procbio.2013.11.001

Cited by 11 publications

(2 citation statements)

References 36 publications

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“…Biotransformation of ECG, GCG, and EGCG to EC, GC, and EGC by microbial enzymes in Miang could be the main reason for the increased concentration of EC, GC, and EGC. These trends correspond to previous studies of tea catechin degradation during the microbial fermentation in fermented tea products (Noh et al, 2014;.…”

Section: Profiles Of Bioactive Compounds and Antioxidant Activitysupporting

confidence: 91%

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

et al. 2020

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Miang , a traditional fermented tea leaf ( Camellia sinensis var. assamica ) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and Bacillus enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and Bacillus . High-throughput sequencing of microbial community during fermentation revealed that Firmicutes (86.9–96.0%) and Proteobacteria (4.0–12.4%) were the dominant bacterial phyla, whereas Ascomycota was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was Lactobacillaceae (39.7–79.5%) followed by Acetobacteraceae , Enterobacteriaceae , Bacillaceae , Aeromonadaceae , Staphylococcaceae , Moraxellaceae , Clostridiaceae , Exiguobacteraceae , Streptococcaceae , and Halomonadaceae . Meanwhile, the main fungal family was incertae sedis Saccharomycetales (75.6–90.5%) followed by Pichiaceae , Pleosporaceae , Botryosphaeriaceae , Davidiellaceae , Mycosphaerellaceae , and Saccharomycodaceae . In addition, Lactobacillus (29.2–77.2%) and Acetobacter (3.8–22.8%), and the unicellular fungi, Candida (72.5–89.0%) and Pichia (8.1–14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as Miang texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the Miang fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the Miang fermentation process based ...

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Section: Profiles Of Bioactive Compounds and Antioxidant Activitysupporting

confidence: 91%

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

et al. 2020

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“…The reaction produces glucose and gallic ácid as final products (Noha et al, 2014). Tannins are secondary metabolites of plants.…”

Section: Introductionmentioning

confidence: 99%

Tannase production by Aspergillus spp. UCP1284 using cashew bagasse under solid state fermentation

Liu¹,

Moreira²,

Campos-Takaki³

et al. 2016

Afr. J. Microbiol. Res.

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Production of tannase by Aspergillus species UCP1284 was studied using solid state fermentation and cashew bagasse as substrate. Amount of 35 strains of fungi species isolated from soil of Caatinga were used for qualitative selection of strains with potential for production of tannase. Through the selected fungi, a complex study was achieved about the influence of the variables: substrate amount, initial moisture content and tannic acid concentration on the production of tannase by solid state fermentation, using a factorial design (2 3 ). The maximum activity was 12.26 U/g of dry substrate obtained at the time of 48 hours using 10.0 g of substrate with initial moisture content of 40% and using 2.0% of tannic acid. This first design for enzyme production demonstrated the influence of the studied parameters, mainly, substrate amount on the enzyme yield, and its relevance in the process for the subsequent optimization protocol.

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Potentialities of Tannase-Treated Green Tea Extract in Nutraceutical and Therapeutic Applications

Ong,

Annuar

2024

Appl Biochem Biotechnol

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Catechine biotransformation by tannase with sequential addition of substrate

Cited by 11 publications

References 36 publications

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations

Tannase production by Aspergillus spp. UCP1284 using cashew bagasse under solid state fermentation

Potentialities of Tannase-Treated Green Tea Extract in Nutraceutical and Therapeutic Applications

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