Effect of Tannic Acid on Activities of Certain Digestive Enzymes and Alkaline Phosphatase in Intestine and Glucose Absorption in Adult Chickens

Majumdar, S.; Moudgal, R.P.

doi:10.1080/09712119.1994.9706032

Cited by 10 publications

(8 citation statements)

References 15 publications

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“…Other mechanisms must thus still be found to explain the general effects of tannins on food digestion by monogastric animals or humans. PAs also have other physiological effects in the gut that may counteract their antinutritional properties: levels of some digestive proteases and lipases152–155 and of biliary acids156 are increased upon feeding on tannin‐rich diets. The pancreatic biliary juice was shown to neutralise the inhibitory effects of grape seed tannins on brush border hydrolase activities 157…”

Section: Physicochemical Properties Of Proanthocyandins and Biologicamentioning

confidence: 99%

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Santos‐Buelga

Scalbert²

2000

J. Sci. Food Agric.

1,068

712

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Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices. They share some common structural features—phenolic nature and high molecular weight—with phenolic polymers found in black tea and red wine (called here tannin‐like compounds). The polymeric nature of proanthocyanidins makes their analysis and estimation in food difficult. For this reason, little is known about their consumption, although they likely contribute a large part of the daily polyphenol intake. They also share common physicochemical properties: they form stable complexes with metal ions and with proteins and are, like other polyphenols, good reducing agents. Many of their biological effects of nutritional interest derive from these properties. As metal ion chelators, they influence the bioavailability of several minerals. The nutritional significance of the non‐specific complexation of proteins is less clear. As reducing agents, they may participate in the prevention of cancers, both of the digestive tract and inner organs. They may also protect LDLs against oxidation and inhibit platelet aggregation and therefore prevent cardiovascular diseases. In vitro, animal and human studies on the prevention of these chronic diseases are reviewed with particular attention to wine and tea polyphenols. The lack of data on their bioavailability and the paucity of human studies are emphasised. © 2000 Society of Chemical Industry

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Section: Physicochemical Properties Of Proanthocyandins and Biologicamentioning

confidence: 99%

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Santos‐Buelga

Scalbert²

2000

J. Sci. Food Agric.

1,068

712

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“…Applications of tannase are concentrated in the leather‐processing, food and pharmaceutical industries ( Giovanelli 1989; Majumdar & Moudgal 1994).…”

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confidence: 99%

Immobilization of Aspergillus oryzae tannase and properties of the immobilized enzyme

et al. 1999

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. Tannase enzyme from Aspergillus oryzae was immobilized on various carriers by different methods. The immobilized enzyme on chitosan with a bifunctional agent (glutaraldehyde) had the highest activity. The catalytic properties and stability of the immobilized tannase were compared with the corresponding free enzyme. The bound enzyme retained 20·3% of the original specific activity exhibited by the free enzyme. The optimum pH of the immobilized enzyme was shifted to a more acidic range compared with the free enzyme. The optimum temperature of the reaction was determined to be 40°C for the free enzyme and 55°C for the immobilized form. The stability at low pH, as well as thermal stability, were significantly improved by the immobilization process. The immobilized enzyme exhibited mass transfer limitation as reflected by a higher apparent K m value and a lower energy of activation. The immobilized enzyme retained about 85% of the initial catalytic activity, even after being used 17 times.

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“…Most of these effects were attributed to the indirect effects of tannins on feed intake. In contrast to these findings, Majumdar and Moudgal2 reported that high but not low concentrations of tannins in the diet of laying hens stimulated the activities of amylase, trypsin, lipase and AP. These disagreements may be due to age differences.…”

Section: Discussionmentioning

confidence: 75%

“…Tannins are present in a wide range of plant species used in poultry feeding, including sorghum, peas and cottonseed 1. They are generally regarded as a constraint to animal productivity, although there are conflicting reports on the response of poultry to tannins 1–4. These variations may be due to source and concentration of tannins as well as animal factors interacting with the diet.…”

Section: Introductionmentioning

confidence: 99%

Reviving Artificial Blood: Meeting the Challenge of Dealing with NO Scavenging by Hemoglobin

Lui¹,

Kluger²

2010

ChemBioChem

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Effect of Tannic Acid on Activities of Certain Digestive Enzymes and Alkaline Phosphatase in Intestine and Glucose Absorption in Adult Chickens

Cited by 10 publications

References 15 publications

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Immobilization of Aspergillus oryzae tannase and properties of the immobilized enzyme

Reviving Artificial Blood: Meeting the Challenge of Dealing with NO Scavenging by Hemoglobin

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