English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/46634
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum

AutorRodríguez, Héctor; Rivas, Blanca de las ; Gómez-Cordovés, Carmen ; Muñoz, Rosario
Palabras claveTannic acid
Lactobacillus
Hydrolyzable tannins
Phenolic compounds
Gallic acid
Pyrogallol
Fecha de publicación15-mar-2008
EditorElsevier
CitaciónFood Chemistry 107(2): 664–670 (2008)
ResumenThe 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 bacteria
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2007.08.063
URIhttp://hdl.handle.net/10261/46634
DOI10.1016/j.foodchem.2007.08.063
ISSN0308-8146
Aparece en las colecciones: (IFI) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
tannic_acid_cell-free_rodriguez.pdf276,36 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.