Biochemical Characterization of Building Block of Condensed Tannin in Faba Bean (Vicia faba L.) (original) (raw)
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Plants and secondary metabolites (Tannins): A Review
… of Forest, Soil and Erosion …, 2011
The objective of this review was to investigate and identification of structure and role of the tannins in plants. During growth and maturation period in plants, some substances can be found in structure of them which they have essential role in plant fortune. These substances are called plants secondary metabolites. One of the most important of secondary metabolites is Tannins. The function of tannins in plants is a much discussed by previous researchers issue. A great deal of research with tannins has followed an approach that looks at biological relationships: taxonomy, phylogeny, biosynthesis, nutritional and physiological effects on herbivorous animals e.g. ruminants. Tannins are defined as phenolic compounds of high molecular weight ranging from 500 to more than 3000 which they found in plants leaves, bark, wood and bound to proteins that form insoluble or soluble tannin-protein complexes. They have been closely associated with plant defense mechanisms towards mammalian herbivores and insect. Tannins are divided into two main groups, according to their chemical structure and properties: hydrolysable (HT) and condensed tannins (CT). Hydrolysable tannins are usually found in lower concentrations in plants than CTs. Condensed tannins consist of flavanoid units (flavan-3-ol) linked by carbon-carbon bonds. They are found in many plant species such as Acacia spp, Sericea lespedeza as well as pasture species such as Lotus spp. In recent years many researchers demonstrated that tannins have positive effects on animals by anti microbial, anthelmintic, protein bypassed effects in ruminants.
Condensed vegetable tannins: Biodiversity in structure and biological activities
Biochemical Systematics and Ecology, 1999
Proanthocyanidins, as an important class of secondary plant metabolites, are in many cases the active principles of the medicinal plants from which they are isolated. The structural complexity and conformational properties of the lower molecular weight oligomers have been investigated thoroughly, while the chemistry of the polymers still remains a difficult topic. Shikimate-derived phenolics like flavonoids and tannins are widely distributed in plant kingdom and are thus not of interest as classificatory tool; oxidation levels however are indicative in the attribution of evolutionary status among phyla and within each phylum. The main biological and pharmacological effects reported for condensed tannins can be classified into antibacterial and antiviral activities, enzyme inhibition, anti-oxidative effects, antimutagenic and antitumoral properties, next to some more specific interactions e.g. with vascular and cardial systems and inflammation processes. Their anticipated interaction with biological systems originates in principle directly from the physical and chemical properties of the polyphenolic skeleton, although prominent individual differences have been observed.
Journal of Applied Botany and Food Quality
Tannins occur in many field herbs and legumes, providing an immense variability in structure and molecular weight. This leads to complications when measuring tannin content; comparability of different methods is problematic. The present investigations aimed at characterizing four different tannin extracts: quebracho (Schinopsis lorentzii), mimosa (Acacia mearnsii), tara (Caesalpinia spinosa), and gambier (Uncaria gambir) and impact of storage conditions. Using photometrical methods as well as HPLC-ESI-MS, fundamental differences could be determined. Quebracho, mimosa, and gambier contained 164.3, 108.2, and 169.3 g kg−1 of tannin (calculated as procyanidin C1); tara reached 647.5 g kg−1 (calculated as epigallocatechin gallate). Alongside with compounds already described in the literature, several tannin molecules were found that have not been observed before in the analyzed sources. Extraction with hot water provided clear advantage over treatment with acetone or methanol; the organ...
Heliyon, 2018
Bambara groundnut (Vigna subterranea) an indigenous legume proclaimed to have medicinal properties within rural areas. Therefore, this study aimed to identify possible medicinal properties of Bambara groundnut (BGN). Flavonoids and tannins were highly concentrated in the red and brown BGN hulls. Among the flavonoid compounds rutin was observed in highest concentrations in brown hull (24.458 AE 0.234 mg g À1) and myricetin (1.800 AE 0.771 mg g À1). While among tannin compounds chlorogenic acid was found in highest concentrations (0.115 AE 0.199 mg g À1) and ellagic acid in red hull (0.105 AE 0.082 mg g À1). The form and colour of the BGN were all important factors to optimize the best extraction yield of phytochemicals. Overall the hulls of the BGN were the optimum source of flavonoids and tannins.
International Journal of Pharmaceutical and Biological Science Archive, 2015
This review was investigated and identification structure, role of the tannins in plants structure. Tannins are a complex group of polyphenolic compounds found in a wide range of plant species commonly consumed by ruminants. They are conventionally classified into two major groups:-the hydrolysable and the condensed tannins. During growth and maturation period in plants some substances can be found in structure of them which they have essential role in plant fortune. These substances are called plants secondary metabolites. One of the most important of secondary metabolites is Tannins. A great deal of research with tannins has followed an approach that looks at biological relationships: taxonomy, phylogeny, biosynthesis, nutritional and physiological effects on herbivorous animals e.g. ruminants. Their antimicrobial properties seemed to be associated with the hydrolysis of ester linkage between gallic acid and polyols hydrolyzed after ripening of many edible fruits. Tannins in these fruits serve as a natural defense mechanism against microbial infections. The antimicrobial property of tannic acid can also be used in food processing to increase the shelflife of certain foods, such as catfish fillets. Tannins have also been reported to exert other physiological effects, such as to accelerate blood clotting, reduce blood pressure, decrease the serum lipid level, produce liver necrosis, and modulate immunoresponses. The dosage and kind of tannins are critical to these effects. The aim of this review is to summarize and analyze the vast and sometimes conflicting literature on tannins and to provide as accurately as possible the needed information for assessment of the overall effects of tannins.
Legume Research, 2013
Polyphenols and tannins have implications for health and nutrition because of their antioxidant activities. Foods with high content of phenolics, such as fruits, vegetables, grains and legumes, show decreasing incidence of several diseases upon their consumption. However, there are limited reports on antioxidative properties of tannins present in legumes. Faba bean seed has been known for high content of condensed tannin which is attributed as one of the antinutritional factors in this highly proteinaceous pulse crop. Therefore, the objective of this study was to estimate and characterize the phenolic compounds in different tissues of this underutilized pulse and their antioxidative activities. Fairly good amount of phenolics were observed in all tissues extract which was quite evident from their high FRAP (Ferric reducing antioxidant power) value. It was further, observed that the extract prepared from its seeds presented a potent radical scavenger activity as indicated by its high capacity to reduce the free radical diphenylpicrylhydrazyl, whereas the tannin-free extract indicated loss of antioxidative activities. The seed extract also interacted with superoxide anions, hydroxyl radicals as well as the oxidant species, hydrogen peroxide. Thus, our results provide evidence that the extract prepared from different tissues of faba bean shows antioxidant and radical scavenging activities largely because of its condensed tannins (proanthocyanidins).
Do all tannins have similar nutritional effects? A comparison of three Brazilian fodder legumes
Animal Feed Science and Technology, 2005
Three tropical legumes, namely Leucaena leucocephala, Sesbania sesban and Cajanus cajan, were subjected to chemical analysis plus in vitro, in situ and in vivo evaluations. Three different assays were used to determine total tannins: adsorption to polyvinyl pyrrolidine (PVPP-tannins), radial diffusion (RD-tannins) and protein precipitation capacity (BSA-tannins). Total phenols, total tannins and condensed tannins were highest for Sesbania. RD-tannins were correlated with total phenols (r 2 = 0.93), PVPP-tannins (r 2 = 0.92) and condensed tannins (r 2 = 0.99). The protein precipitation capacity of Sesbania, Leucaena and Cajanus were 25.9, 6.13 and 4.05 g BSA/g DM, respectively.
Nutrients, 2020
Flavonoids are a class of polyphenolic compounds that naturally occur in plants. Sub-groups of flavonoids include flavone, flavonol, flavanone, flavanonol, anthocyanidin, flavanol and isoflavone. The various modifications on flavonoid molecules further increase the diversity of flavonoids. Certain crops are famous for being enriched in specific flavonoids. For example, anthocyanins, which give rise to a purplish color, are the characteristic compounds in berries; flavanols are enriched in teas; and isoflavones are uniquely found in several legumes. It is widely accepted that the antioxidative properties of flavonoids are beneficial for human health. In this review, we summarize the classification of the different sub-groups of flavonoids based on their molecular structures. The health benefits of flavonoids are addressed from the perspective of their molecular structures. The flavonoid biosynthesis pathways are compared among different crops to highlight the mechanisms that lead to ...
Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
Molecular Nutrition & Food Research, 2009
Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous-organic solvents, but a significant number of non-extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non-extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.
Foods, 2021
During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources. Additionally, a circular economy has been proposed as the most efficient production system since it allows for reducing and reutilizing different wastes. Current agriculture is responsible for producing high quantities of organic agricultural waste (e.g., discarded fruits and vegetables, peels, leaves, seeds or forestall residues), that usually ends up underutilized and accumulated, causing environmental problems. Interestingly, these agri-food by-products are potential sources of valuable bioactive molecules such as tannins. Tannins are phenolic compounds, secondary metabolites of plants widespread in terrestrial and aquatic natural environments. As they can be found in plenty of plants and herbs, they have been traditionally used for medicinal and other purposes, such as the le...