Microbial production of ellagic acid and biodegradation of ellagitannins

Aguilera-Carbó, Antonio; Augur, Christopher; Prado-Barragán, Lilia Arely; Favela‐Torres, Ernesto; Aguilar, Cristóbal N.

doi:10.1007/s00253-007-1276-2

Cited by 96 publications

(62 citation statements)

References 83 publications

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“…Condensed tannins are oligomeric and polymeric proanthocyanidins containing flavan-3-ol (catechin) or flavan-3,4-diol linked by C-Cbonds. The basic structure of complex tannins consists of a gallotannin or ellagitannin unit and one of catechin (Belmares et al 2004;Aguilera-Carbó et al 2008).…”

Section: Tanninsmentioning

confidence: 99%

Biotechnological Advances and Challenges of Tannase: An Overview

Chávez‐González

Rodríguez‐Durán

Balagurusamy

et al. 2011

Food Bioprocess Technol

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111

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Tannase is one of the most versatile biocatalysts and plays an important role in a wide range of bioconversion reactions under protein-precipitating conditions. A comprehensive and illustrative review on the applied aspects of microbial tannases in modern biotechnological practices is presented. After a brief description of different substrates of tannases, fundamental biotechnological and catalytic aspects are reviewed and discussed to illustrate the pivotal role of tannases in the food and bioprocess industry. An emphasis on the biotechnological advances and challenges of tannase study is made.

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Section: Tanninsmentioning

confidence: 99%

Biotechnological Advances and Challenges of Tannase: An Overview

Chávez‐González

Rodríguez‐Durán

Balagurusamy

et al. 2011

Food Bioprocess Technol

Self Cite

111

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“…Several medicinal and industrial applications have been found for this acid such as, antitumoral, antioxidant, antimicrobial, antiviral, antiflamatory activities; in addition reduce the heart diseases (Aguilera-Carbó et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Ochoa¹,

Saucedo-Pompa²,

Rojas³

et al. 2011

American Journal of Agricultural and Biological Sciences

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Problem statement:The apple by its nature as perishable food of climacteric type implies that even under refrigerated conditions, the fruit spoils quickly by its very nature of breathing and similarly are attacked by microorganisms of different types that make is the fruit spoil even faster so in the present investigation be worked with an edible coating to protect it from decomposition and contamination by phytopathogens microorganisms. Approach: This study reports the effect of the application of an edible coating elaborated with a natural wax extracted from Euphorbia antisyphilitica and containing 0.01% of a potent antioxidant, Ellagic Acid (EA), on the shelf life quality and safety of "Golden Delicious" apples. This new film extended and improved the quality of fresh apples. In a first experimental step, the edible coating was applied on apples and the characteristics evaluated were changes in the appearance, weight loss, total solids content and a sensorial evaluation was included. In a second experimental step, the capacity of protection of the edible coating was evaluated against three important phytopathogenic fungi (Colletrotrichum gloesporioides, Fusarium oxysporum and Penicillum expansum). Results: demonstrated that EA-based edible coating prevents apparent damages to the fruits. In general, the film showed better results in comparison with the control (apples without coating). The EA-based coating diminished in greater proportion the change of color, weight loss, total solids content and it was not perceived by the sensorial panel. Results of second experimental step, demonstrated the edible EA-based coating is an excellent antifungal barrier against all microorganisms tested. Conclusion: The application of this new edible film for apples extends their shelf life and elevates the antioxidant potential, as well as their nutritional quality.

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“…Based on sugar content and degrees of polymerization and esterification, tannins are classified into condensed, hydrolysable and complex classes (Khanbabaee and van Ree, 2001;Aguilera-Carbo et al, 2008). Owing to their astringency and the ability to form complexes with proteins and polysaccharides, tannins serve to protect plants against attack by parasites and herbivores.…”

Section: Introductionmentioning

confidence: 99%

Atan1p—an extracellular tannase from the dimorphic yeast Arxula adeninivorans: molecular cloning of the ATAN1 gene and characterization of the recombinant enzyme

Böer¹,

Bode²,

Mock³

et al. 2009

Yeast

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The tannase-encoding Arxula adeninivorans gene ATAN1 was isolated from genomic DNA by PCR, using as primers oligonucleotide sequences derived from peptides obtained after tryptic digestion of the purified tannase protein. The gene harbours an ORF of 1764 bp, encoding a 587-amino acid protein, preceded by an N-terminal secretion sequence comprising 28 residues. The deduced amino acid sequence was similar to those of tannases from Aspergillus oryzae (50% identity), A. niger (48%) and putative tannases from A. fumigatus (52%) and A. nidulans (50%). The sequence contains the consensus pentapeptide motif (-Gly-X-Ser-X-Gly-) which forms part of the catalytic centre of serine hydrolases. Expression of ATAN1 is regulated by the carbon source. Supplementation with tannic acid or gallic acid leads to induction of ATAN1, and accumulation of the native tannase enzyme in the medium. The enzymes recovered from both wild-type and recombinant strains were essentially indistinguishable. A molecular mass of ∼320 kDa was determined, indicating that the native, glycosylated tannase consists of four identical subunits. The enzyme has a temperature optimum at 35-40• C and a pH optimum at ∼6.0. The enzyme is able to remove gallic acid from both condensed and hydrolysable tannins. The wildtype strain LS3 secreted amounts of tannase equivalent to 100 U/l under inducing conditions, while the transformant strain, which overexpresses the ATAN1 gene from the strong, constitutively active A. adeninivorans TEF1 promoter, produced levels of up to 400 U/l when grown in glucose medium in shake flasks.

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Microbial production of ellagic acid and biodegradation of ellagitannins

Cited by 96 publications

References 83 publications

Biotechnological Advances and Challenges of Tannase: An Overview

Biotechnological Advances and Challenges of Tannase: An Overview

Evaluation of a Candelilla Wax-Based Edible Coating to Prolong the Shelf-Life Quality and Safety of Apples

Atan1p—an extracellular tannase from the dimorphic yeast Arxula adeninivorans: molecular cloning of the ATAN1 gene and characterization of the recombinant enzyme

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