Tannase improves gallic acid bioaccessibility and maintains the quality of mango juice

Abstract

The effect of tannase on gallic acid (GA) bioaccessibility and auto-oxidative browning of mango juice was investigated. After 2 h of simulated gastric digestion, the concentration of bioaccessible GA increased (P < 0.05) 94.3 AE 7.0% in juice treated with 0.5 U mL À1 tannase while juice not treated with tannase had only a 6.3 AE 3.4% increase in GA. During 2-10 h of simulated intestinal digestion, tannase treated juice continued to have a higher concentration (P < 0.05) of bioaccessible GA in comparison to juice that was not treated with tannase. The use of 167 U 100 mL À1 tannase while processing mango juice did not result in any differences (P < 0.05) in browning measured at 420 nm, yet there was significantly higher (P < 0.05) GA in mango juice post-storage. Processing mango juice with tannase can help improve the bioaccessibility of mango polyphenols without hindering the quality of juice during storage.

Functional foods processing: maximising consumer benefit and producer confidence

“…Sirven et al . demonstrated the effect of tannase, an inducible enzyme, on gallic acid bioaccessibility and the prevention of browning through oxidation processes in mango ( Margifera indica ) juice. A higher level of gallic acid bioaccessibility in juice pretreated with tannase was demonstrated by in vitro digestion.…”

“…A higher level of gallic acid bioaccessibility in juice pretreated with tannase was demonstrated by in vitro digestion. This study concluded that an improvement in bioaccessibility of mango polyphenols could be enhanced without significant effects on the quality of mango juice during storage (Sirven, Negrete et al . 2019).…”

Gallotannins and Lactobacillus plantarum WCFS1 Mitigate High‐Fat Diet‐Induced Inflammation and Induce Biomarkers for Thermogenesis in Adipose Tissue in Gnotobiotic Mice

“…The resulting concentration of the tannic acid isolate was 11 423 mg L −1 gallic acid equivalents. To confirm the purity of GT, the extract was analyzed using a Thermo‐Finnigan Surveyor high‐performance liquid chromatography‐photodiode array detector (HPLC‐PDA) in tandem with a LCQ Deca XP Max ion trap spectrometer with an ESI source as previously described . GTs and their derivatives were characterized at 280 nm.…”

Impact of Gallic Acid on Gut Health: Focus on the Gut Microbiome, Immune Response, and Mechanisms of Action

“…HTs contains mainly glucogallin, gallotannins, ellagitannins, and their derivatives (39). Tannase (a glycoprotein esterase) hydrolyzes GA from gallotannins, thereby increasing available GA absorbed in the gastrointestinal tract (GIT) (40,41). The GA groups are usually bonded to form dimers, such as ellagic acid.…”

“…GA liposomes decorated with lactoferrin (LF-GA-LIP) could be developed as a favorable delivery system because it displayed a delayed-release effect in simulated digestion ( 73 ). Recent studies reported that the addition of tannase could enhance GA bioaccessibility in green tea and mango juice ( 40 , 41 ). Repeated dosing and the use of structural analogs or derivative compounds of GA also were effective measures to improve the plasma levels of GA ( 3 ).…”