Tannins as an alternative to antibiotics

Farha, Arakkaveettil Kabeer; Yang, Qiong‐Qiong; Kim, Gowoon; Li, Hua-Bin; Zhu, Fan; Liu, Hongyan; Gan, Ren‐You; Corke, Harold

doi:10.1016/j.fbio.2020.100751

Cited by 221 publications

(145 citation statements)

References 131 publications

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“…These bioactive compounds are polyphenolic secondary metabolites, which plants use as a defense system against different aggressions, exerting a strong antimicrobial activity against pathogenic bacteria. In view of this, tannins have been investigated for their potential as alternatives to antibiotics, in particular for livestock animals ( Díaz Carrasco et al, 2018 ; Farha et al, 2020 ). On the other hand, these compounds have also been widely studied in vitro and in vivo for bioactive effects similar to those of dietary fiber ( Sieniawska, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota

et al. 2021

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Food and food bioactive components are major drivers of modulation of the human gut microbiota. Tannin extracts consist of a mix of bioactive compounds, which are already exploited in the food industry for their chemical and sensorial properties. The aim of our study was to explore the viability of associations between tannin wood extracts of different origin and food as gut microbiota modulators. 16S rRNA amplicon next-generation sequencing (NGS) was used to test the effects on the gut microbiota of tannin extracts from quebracho, chestnut, and tara associated with commercial food products with different composition in macronutrients. The different tannin-enriched and non-enriched foods were submitted to in vitro digestion and fermentation by the gut microbiota of healthy subjects. The profile of the short chain fatty acids (SCFAs) produced by the microbiota was also investigated. The presence of tannin extracts in food promoted an increase of the relative abundance of the genus Akkermansia, recognized as a marker of a healthy gut, and of various members of the Lachnospiraceae and Ruminococcaceae families, involved in SCFA production. The enrichment of foods with tannin extracts had a booster effect on the production of SCFAs, without altering the profile given by the foods alone. These preliminary results suggest a positive modulation of the gut microbiota with potential benefits for human health through the enrichment of foods with tannin extracts.

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Section: Introductionmentioning

confidence: 99%

Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota

et al. 2021

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“…TA molecules capable of effective interactions with other materials by means of hydrogen bonding, ionic bonding, and complex formation as well hydrophobic interactions, and therefore, it has the ability of adhere strongly to various substrates [ 14 , 15 ]. The drug application of TA includes cancer, burns, diarrhea, skin ulcers, and toothaches [ 16 , 17 , 18 ]. Due to the versatile bio-beneficial properties of TA, a wide range of different formulations of TA such as bulk hydrogel, microgel/nanogel, film, and fiber forms were prepared and used for different purpose [ 19 , 20 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Self-Crosslinked Ellipsoidal Poly(Tannic Acid) Particles for Bio-Medical Applications

Şahiner

2021

Molecules

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Self-crosslinking of Tannic acid (TA) was accomplished to obtain poly(tannic acid) (p(TA)) particles in single step, surfactant free media using sodium periodate (NaIO4) as an oxidizing agent. Almost monodisperse p(TA) particles with 981 ± 76 nm sizes and −22 ± 4 mV zeta potential value with ellipsoidal shape was obtained. Only slight degradation of p(TA) particles with 6.8 ± 0.2% was observed at pH 7.4 in PBS up to 15 days because of the irreversible covalent formation between TA units, suggesting that hydrolytic degradation is independent from the used amounts of oxidation agents. p(TA) particles were found to be non-hemolytic up to 0.5 mg/mL concentration and found not to affect blood clotting mechanism up to 2 mg/mL concentration. Antioxidant activity of p(TA) particles was investigated by total phenol content (TPC), ferric reducing antioxidant potential (FRAP), trolox equivalent antioxidant capacity (TEAC), total flavanoid content (TFC), and Fe (II) chelating activity. p(TA) particles showed strong antioxidant capability in comparison to TA molecules, except FRAP assay. The antibacterial activity of p(TA) particles was investigated by micro-dilution technique on E. coli as Gram‑negative and S. aureus as Gram-positive bacteria and found that p(TA) particles are more effective on S. aureus with over 50% inhibition at 20 mg/mL concentration attained.

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“…Tannins are water-soluble polyphenolic compounds distributed in plants mainly in roots, wood, bark, seeds, fruits, and leaves, with molecular masses ranging from 3000 to 20,000 Da [5]. Tannins are secondary metabolites and are the second most abundant group of phenolics in nature [6], with the capacity to form complexes with proteins, carbohydrates, and enzymes, which makes them anti-nutritional factors [7]. They can also bind to metal ions, reducing the availability of iron and the production of enzymes that need metals [8].…”

Section: Tannins Overviewmentioning

confidence: 99%

“…The tannase family includes two classes of enzymes: (1) tannase and (2) gallic acid decarboxylase. These enzymes are used in the pharmaceutical and food industry, and mainly in beverages because they help to reduce bad odors and the precipitates of certain beverages, and to release the tannins they contain [6]. Tannases could also be used to degrade tannins in industrial effluents, offering an economic benefit [29].…”

Section: Biodegradation Of Tanninsmentioning

confidence: 99%

“…To optimize tannase production, one factor to consider should be the substrate, because tannase acts mainly on substrates rich in hydrolysable tannins. For a better tannase performance, different concentrations of tannic acid are required: in submerged fermentation, 0.1 to 10% is required, and in solid-state fermentation, between 10 and 15% is needed [6]; optimal tannase activity is recommended at 30 • C and pH 6 [31]. Bacterial tannases can tolerate temperatures of 30-50 • C, although better results have been observed between 25 • C and 80 • C and pH 9 [13].…”

Section: Biodegradation Of Tanninsmentioning

confidence: 99%

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Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

et al. 2021

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Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.

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Tannins as an alternative to antibiotics

Cited by 221 publications

References 131 publications

Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota

Enrichment of Food With Tannin Extracts Promotes Healthy Changes in the Human Gut Microbiota

Self-Crosslinked Ellipsoidal Poly(Tannic Acid) Particles for Bio-Medical Applications

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

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