Toxicity of vegetable tannin extract from Acacia mearnsii in Saccharomyces cerevisiae

Timotheo, Carina Alves; Lauer, C. M.

doi:10.1007/s13762-017-1430-z

Cited by 24 publications

(12 citation statements)

References 19 publications

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“…One of the properties of these compounds is that they can precipitate proteins. Tannins are secondary compounds, which are formed in plant leaves, fruits and bark (Timotheo and Lauer 2018). Tannins usually affect protein digestibility and lead to reduction of essential amino acids by forming reversible and irreversible tannin-protein complexes between the hydroxyl group of tannins and the carbonyl group of proteins (Lampart-Szczapa et al 2003;Raes et al 2014).…”

Section: Tanninsmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

650

346

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Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

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Section: Tanninsmentioning

confidence: 99%

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya¹,

Aluko²,

Dhewa³

2020

Food Prod Process and Nutr

650

346

View full text Add to dashboard Cite

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“…Both of these substances have the potential to cause cell damage and apoptosis. [18,19] Tannins are widely distributed in the plant kingdom.…”

Section: Discussionmentioning

confidence: 99%

“…The lack of metal ions for some important enzymes may cause the cells become inactive. [18,20,21] Furthermore, previous finding indicated that acacia tannin extracts cause changes in cell internal structures and membrane lead to organelle destruction and membrane rupture of microorganisms. [22] Pyroligneous acid contains phenolics.…”

Section: Discussionmentioning

confidence: 99%

Subacute toxicity test of Rhizophora apiculata bark extract on liver and pancreas histopathology of rats

2020

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Background: Rhizophora apiculata, one of the mangrove plant widely spread in Indonesia, can be developed as a medicinal plant. The extract of the bark has been found to have antioxidant and anti-inflammatory. However, the toxicity of Rhizophora apiculata has not been established yet.Objective: This research aims to evaluate the toxicity of ethanolic extract of Rhizophora apiculata bark on histopathological changes in rat’s liver and pancreas.Methods: Subacute toxicity study of the ethanol extract of Rhizophora apiculata bark was performed in healthy male rats by administering the extract at doses of 57, 114, 228, 456, and 918 mg/kg of body weight daily for 28 days. The subacute toxicity in rats was determined by histological analyses.Results: No significant adverse effect of the extract at dose 57 mg/kg was found. However at and over 114 mg/kg dose of the extract exhibited toxicities to the rats’ liver. In addition, the toxic effect appeared in rats’ pancreas at and over 228 mg/kg dose.Conclusions: Rhizophora apiculata bark extract showed no toxicity at or below 57 mg/kg. The ethanol extract from bark of Rhizophora apiculata showed toxicity at 114 mg/kg by subchronic toxicity.

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“…Tannins are a group of polyphenols of ~500 Da molecular weight present in plants. Tannins are secondary metabolites found in abundance in leaves, fruits, and bark ( 78 ). They are known to form complexes with protein between the hydroxyl and carbonyl group of tannins and proteins, respectively, thereby affecting protein digestibility and leading to inhibition of the utilization of essential amino acids and minerals ( 79 , 80 ).…”

Section: Anti-nutritional Factorsmentioning

confidence: 99%

A comparative review on the anti-nutritional factors of herbal tea concoctions and their reduction strategies

et al. 2022

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Tea is an important beverage consumed worldwide. Of the different types of tea available, herbal tea is an important beverage consumed owing to its popularity as a drink and stress relieving factors, several different herbal concoctions made from seeds, leaves, or roots are currently consumed and sold as herbal teas. The herbal teas are not the usual tea but “tisanes.” They are caffeine free and popular for their medicinal property or immune boosters. Herbal tea formulations are popularly sold and consumed by millions owing to their health benefits as they are rich in antioxidants and minerals. However, plants are also known to contain toxic and anti-nutritional factors. Anti-nutritional factors are known to interfere with the metabolic process and hamper the absorption of important nutrients in the body. These anti-nutritional factors include saponins, tannins, alkaloids, oxalates, lectins, goitrogens, cyanogens, and lethogens. These chemicals are known to have deleterious effects on human health. Therefore, it is important to understand and assess the merits and demerits before consumption. Also, several techniques are currently used to process and reduce the anti-nutrients in foods. This review is focused on comparing the contents of various anti-nutritional factors in some underutilized plants of North-East India used as herbal tea along with processing methods that can be used to reduce the level of these anti-nutrients.

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Toxicity of vegetable tannin extract from Acacia mearnsii in Saccharomyces cerevisiae

Cited by 24 publications

References 19 publications

Plant food anti-nutritional factors and their reduction strategies: an overview

Plant food anti-nutritional factors and their reduction strategies: an overview

Subacute toxicity test of Rhizophora apiculata bark extract on liver and pancreas histopathology of rats

A comparative review on the anti-nutritional factors of herbal tea concoctions and their reduction strategies

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