Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind

Srivastava, Anita; Kar, Rita

doi:10.1590/s1517-83822009000400008

Cited by 57 publications

(25 citation statements)

References 14 publications

(14 reference statements)

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“…In general, Aspergillus species are described as tannase producers when maintained at 30 °C, such as A. niger [32], A. aculeatus DBF9 [33], A. tamarii [19] and A. niger FBT1 [28]. However, similar to our results, the temperature of 37 °C was described as optimal for the production of tannase by A. awamori [34] and by A. niger ITCC 6514.07 [35].…”

Section: Effect Of Incubation Temperaturesupporting

confidence: 84%

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Screening, Selection and Optimization of the Culture Conditions for Tannase Production by Endophytic Fungi Isolated from Caatinga

Cavalcanti¹,

Ornela²,

Jorge³

et al. 2017

J App Biol Biotech

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Tannin acyl hydrolase (EC 3.1.1.20), called tannase, is an enzyme of great biotechnological interest for applications in food, chemical, beverage and pharmaceutical industries. Therefore, the objective of this study was to isolate, select and identify strains of endophytic fungi from rich tannin plants collected in the Caatinga, as well as, the optimization of culture conditions for the best producers. Sixteen endophyte fungi were isolated from the barks of mastic (Myracrodruon urundeuva Allemão), angico (Anadenanthera colubrina Vell.), barauna (Schinopsis brasiliensis Engl.), cajueiro (Anacardium occidentale L.) and catingueira (Caesalpinia pyramidalis Tul). All strains showed ability of using tannic acid as carbon source. The species A. niger and A. fumigatus isolated from angico and cajueiro, respectively, presented the highest enzyme production. The optimum conditions for the production of tannase by A. niger were 24 h cultivation in Khanna medium containing 2% tannic acid, in the absence of nitrogen source, at 37 °C. A. fumigatus showed increased production of tannase when cultured in mineral medium for 24 h using 2% tannic acid as carbon source and peptone as additional nitrogen source, at 37 ºC. The optimum apparent temperature and pH of activity for the enzymes produced by both fungal species were 30 ºC and 4.0, respectively.

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Section: Effect Of Incubation Temperaturesupporting

confidence: 84%

“…Similar results were observed for the tannase produced by Aspergillus SH6, with increased enzymatic levels in the presence of peptone [43]. A. niger ITCC 6514.07 [35] and A. niger FBT1 [28] showed higher tannase production in the presence of NaNO 3 .…”

Section: Influence Of Nitrogen Sourcesupporting

confidence: 82%

Screening, Selection and Optimization of the Culture Conditions for Tannase Production by Endophytic Fungi Isolated from Caatinga

Cavalcanti¹,

Ornela²,

Jorge³

et al. 2017

J App Biol Biotech

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“…In some fruit juices, tannase is used to remove phenolic compounds and prevent their complexation and precipitation (57,58). Besides reduced stringency, which improves the acceptance of a beverage, the use of the enzyme retards the oxidation of vitamin C, thus increasing its antioxidant properties (34,59). Other potential applica- tions of tannase are found as an additive in the manufacture of laundry detergents (60).…”

Section: Simulation Of In Vitro Digestionmentioning

confidence: 99%

Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114

Sena¹,

Santos

Gouveia

et al. 2014

Food. Technol. Biotechnol.

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SummaryTannase (EC 3.1.1.20) is an enzyme that hydrolyzes the ester and depside bonds of tannic acid to gallic acid and glucose. In the production of foods and beverages, it contributes to the removal of the undesirable eff ects of tannins. The aim of this study is to investigate the potential of endophytic fungi isolated from jamun (Syzygium cumini (L.) Skeels) leaves, and identifi ed as Pestalotiopsis guepinii, in the production of tannase. Tannase was produced extracellularly by P. guepinii under submerged, slurry-state and solid-state fermentations. The submerged fermentation was found to be the most promising (98.6 U/mL). Response surface methodology was employed to evaluate the eff ect of variables (pH and temperature), and the results showed that the best conditions for tannase activity were pH=6.9 and 30 °C. K m was found to be 7.18·10 -4 mol/L and v max =250.00 U/mL. The tannase activity was the highest in the presence of Ca 2+ at a concentration of 5·10 -3 mol/L. Moreover, the enzyme was not inhibited by the tested chelators and detergents. The stability of the enzyme was also studied, and crude enzyme was evaluated in simulation of gastrointestinal digestion of monogastric animals. The crude enzyme was highly stable under simulated conditions; it retained 87.3 % of its original activity a er 6 h. The study contributes to the identifi cation of microbial species that produce tannase, with potential application in biotechnology.

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“…Detannification of foods and feeds by applying tannase can improve their palatability, digestibility and nutritive value [1,19]. It is also used to treat tannin polluting industrial effluents and agricultural wastes [22,32]. Tannase is recently used in haze removing of tea beverages [33], tea cream solubilization [28] and as a biomarker for colon cancer [23].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Tannase Protein Sequences of Bacteria and Fungi: An In Silico Study

et al. 2012

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Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind

Cited by 57 publications

References 14 publications

Screening, Selection and Optimization of the Culture Conditions for Tannase Production by Endophytic Fungi Isolated from Caatinga

Screening, Selection and Optimization of the Culture Conditions for Tannase Production by Endophytic Fungi Isolated from Caatinga

Production, Characterization and Application of a Thermostable Tannase from Pestalotiopsis guepinii URM 7114

Characterization of Tannase Protein Sequences of Bacteria and Fungi: An In Silico Study

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