1 research outputs found
Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum
The ability of Lactobacillus plantarum CECT 748T to degrade hydrolysable tannins was evaluated. Three commercial tannic acids
were incubated in presence of cell-free extracts containing soluble proteins from L. plantarum. By HPLC analyses, almost a complete
tannic acid degradation was observed in the three samples assayed. By using HPLC-DAD/ESI-MS, we partially determined the composition
of tannic acid from Quercus infectoria galls. This tannic acid is a gallotannin mainly composed of monomers to tetramers of gallic
acid. We studied the mechanism of its degradation by L. plantarum. The results obtained in this work indicated that L. plantarum
degrades gallotannins by depolymerisation of high molecular weight tannins and a reduction of low molecular weight tannins. Gallic
acid and pyrogallol were detected as final metabolic intermediates. Due to the potential health beneficial effects, the ability to degrade
tannic acid is an interesting property in this food lactic acid bacteriaThis work was supported by grants AGL2005-000470
and AGL2005-06640-CO2-02 (CICYT), FUN-C-FOOD
Consolider 25506 (MEC), VIN03-006-C2-01 and RM03-
002 (INIA) and S-0505/AGR-0153 (CAM). The technical
assistance of M. I. Izquierdo, M. V. Santamarı´a and A.
Go´mez is greatly appreciated. H. Rodrı´guez was a recipient
of a predoctoral fellowship from the I3P-CSIC.Peer reviewe