TANNINS

By Ms Anam Zahra
DDNS
7TH Semester
UIDNS
UOL
TANNIN
• Tannins constitute a heterogeneous group of
polyphenolic compounds, present in a
considerable number of vegetable foods.
• The term ‘tannin’ is derived from the properties
of these compounds to interact and precipitate
macromolecules, such as proteins, which make
them able to tan animal leather.
TANNIN
• Tannins have been found in a variety of plants
utilised as human and animal food.
Structurally, they can be divided in two different
groups:
• Hydrolysable
• Condensed
TANNIN
• The first group is composed of tannins which are
esters of phenolic acids ( gallic acid and a polyol).
• Condensed tannins are oligomers of catechin
and/or epicatechin.
PROPERTIES OF TANNIN
• Tannins have been the focus of several studies
due to their capacity for binding proteins and
other macromolecules.
• The nature of the interactions appears to depend
on the nature of tannin, type of macromolecule,
and conditions of the medium where the
interaction takes place (e.g., pH, ionic strength)
PROPERTIES OF TANNIN
• Interactions with proteins have been extensively
studied, by way of several different approaches,
since these interactions appear to be responsible
for the principal adverse properties of tannins,
both at the sensorial level through the
astringency sensation they produce, and acting
anti nutritionally by interacting with food
proteins.
PROPERTIES OF TANNIN
• Several common human foods, including fruits,
vegetables, certain grains, cocoa/chocolate, and
beverages such as coffee, tea, and wine contain
condensed and hydrolysable tannins
PROPERTIES OF TANNINS
• Proanthocyanidins, also known as condensed
tannins (CT), are found in a variety of plants.
• Tannins are formed as a plant’s response to
environmental factors and for protection against
herbivores.
• These protective attributes help maintain the
plants health, and indications are that this
activity can be conveyed to animals that
consume the plants and their fruits.
PROPERTIES OF TANNINS
• The plant’s genes and ability to express the
required enzymes ultimately regulate tannin
formation in response to these stressors.
• Grapes, its products, and by-products are high in
tannin content.
• Interest in tannins has focused primarily on
their antioxidant capacity, and to a lesser degree
on their antimicrobial activity.
Limitations of CT.
• Benefits have drawn attention not only for
health benefits from consumption, but for other
uses, such as packaging to protect foods.
• Although the benefits that CT provides are
highly desired, there can be some negative
effects associated with consuming excessive
amounts.
GRAPES; A SOURCE OF ANTI OXIDANT
• Grapes produce a number of phenolic
compounds, such as resveratrol,catechin, and
tannins, to combat these stressors.
• These compounds are found in varying
concentrations throughout the grape, with some
being specifically found in one part of the grape;
hydrolysable tannins are found in the seeds and
anthocyanins in the epidermis.
ANTIOXIDANT ACTIVITY AND HEALTH
BENEFITS
• The bioactivity of these molecules makes them
important in possible health benefits.
• Tannins with their antioxidant activity make
them a source of radical oxygen scavengers.
• Reactive oxygen species have been identified in
many disease states and have been shown to
exacerbate the conditions.
ANTIOXIDANT ACTIVITY AND HEALTH
BENEFITS
• Scavenging of these radicals may be beneficial in
the prevention and progression of these
disorders.
• The radicals are scavenged by several methods,
including hydrogen ion donation or electron
transfer from the many available hydroxyl
groups on the tannin molecules. Additionally, CT
can bind to prooxidative metal ions as well as to
proteins involved in disease progression
BIOAVAILABILITY OF TANNINS
• To be effective tannins must be bioavailable, but
they are generally of a size such that they cannot
effectively cross through the intestinal mucosa.
• Some molecules, aglycones and phenolic acids for
example, are more bioavailable and are absorbed
from the small intestine.
• Bioavailability begins with release of the
compounds from the food matrix, which occurs
through chewing, heating, and extraction into
liquids
ENZYMES INVOLVED IN DIGESTION
• Amylase
65 percent of the total phenolics are released in the
stomach and a further 10 percent in the small
intestine
• Enzymes released by the pancreas; phospholipase,
sterol esterase, carboxypeptidase, trypsinogen,
chymotrypsinogen, lipase, and bile salts aid in the
release of the phenolics.
• As they pass through intestine they get
abosrb by different enterocytes.
ABSORBTION OF TANNINS
• Upon reaching the colon, tannin molecules and
metabolites undergo further reactions and
degradation by the gut microflora in order to
metabolize these compounds into forms that can
be absorbed into the blood stream.
• Once absorbed polyphenolic compounds are
conjugated in the intestinal cells and liver by
methylation and sulfation.
ABSORBTION OF TANNINS
• As a result numerous metabolites are found in
the blood, all possessing differing levels of
bioactivity.
• However, not all free radicals or microbes are in
the blood, therefore the compounds must be up
taken by the tissues and their cells for health
benefits to be realized
ACTION BY BACTERIAS
• Furthermore, the microbiota through the
process of fermentation can liberate CT from
insoluble fibers to undergo metabolism.
• To further complicate the understanding of
absorption, individuals have different microflora
populations and enzyme expression.
TANNINS AS ANTI OXIDANTS
• While tannins in general are known to be toxic to
a range of bacteria, fungi, and viruses.
• Grape seeds and its extracts are a key source of
CT, but can contain other active constituents,
which may impact on the total antimicrobial
activity.
TANNINS AS ANTI OXIDANTS
• One application that has been particularly well
studied has been the effect on bacteria utilized in
the wine industry, such as the lactic acid bacteria
Enococcus oeni.
• This fermentation reduces the acidity of wine,
provides added flavors and stability for ageing,
and is a key process for the production of old red
wines and some old white wines.
TANNINS AS ANTI MICROBIAL
• The effect of CT on other lactic acid bacteria and
bifidobacteria was also investigated.
• The extracts, which were separated from a grape
seed extract were found to generally inhibit the
growth of bacterial extracts, depending on the
type of bacterial strain, and the type and
concentration of the extract.
TANNINS AS ANTI MICROBIAL
• Scalbert summarized the antimicrobial properties of
tannins and concluded that mechanisms through which
they are able to inhibit the growth of microorganisms.
• For one, the astringent character of tannins can cause
the inhibition of extracellular enzymes. Tannins can
also act directly on the membranes of microorganisms.
• In the case of CT, they are able to potentially inhibit
key enzymes by binding with proteins via hydrogen
bonds