Use of Tannin-Containing Plants as Antimicrobials Influencing the Animal Health

Abstract

The antimicrobial effects of diverse tannin-containing plants, particularly condensed tannins (CTs) produced from various plants, are the subject of this study. CT components can be determined using CT-specific procedures such the HCl-Butanol Acetone assay, Thiolysis reaction, and HPLC/MS analysis. These methods indicate CT contents, including mean degree of polymerization, the procyanidins and prodelphinidins ratio (PC/PD%), the isomers of trans- and cis-, and CT concentration. Tannin-containing plants possess antibacterial action, which can be attributed to their protein linkage technique, and tannin-type variations, particularly CTs extract and their PC/PD%. The effects of CT components on the development of Gram-positive and Gram-negative bacteria have been documented for their relative PC/PD%; this is regarded to be a key predictor of tannin characteristics in terms of antimicrobials. In conclusion, tannins, more specific CT compositions, have significant impacts on in vivo trials of animal productions and utilization of metabolites and fermentation in vitro experiments. These findings need further investigations to fully understand how CT-types act on animal feeding in terms of enhanced nutritional quality of animal diets, which may have implications for human and animal health.

Application of pomegranate pomace as a natural antibacterial and antioxidant preservative in beef

“…It was shown that its antibacterial action was mostly influenced by the kinds of microorganisms found in meat. Although a bacterial Gram-type was not assessed in the current study, our findings might significantly increase the shelf life of beef meat (18,19).…”

Effect of the cold plasma and aqueous grape seeds extract on sensory qualities of minced beef

“…Therefore, several plant extracts have gained popularity as helpful dietary components in recent years. Grape seed extract (GSE) is high in phenolic components such as monomeric flavan-3-ols, procyanidins, and other chemicals, all of which have antimicrobial and antioxidative properties [21,22]. GSE, on the other hand, has been shown to keep meat fresher for longer dose-dependent periods of time.…”