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DETERMINATION OF TANNASE ACTIVITY OF THE LACTIC ACID BACTERIA THAT ISOLATED FROM FERMENTED PRODUCTS

Year 2016, Volume: 41 Issue: 6, 395 - 402, 01.12.2016

Abstract

In this study, 10 isolates obtained from fermented products in previous studies were identified byDuPont Qualicon RiboPrinter®system. Tannase activity was determined by spectrophotometric andvisual reading methods. Lactobacillus curvatus P3X showed the highest tannase activity. Approximatemolecular weight of the enzyme was determined by SDS- PAGE method. The effect of differenttemperatures, pH values, substrate concentrations, and the concentrations of tannic acid and variousminerals, on activity of tannase of L. curvatus P3X, of which showed high tannase activity, wereinvestigated. As a result of tests, the optimum temperature was found as 37°C, optimum pH was foundas 5.0, methyl gallate concentration that was used as the substrate was found as 7 mM and tannic acidconcentration was found as 1.75 mM. Tannase activity of lactic acid bacteria decreased in the presenceof Hg+2and Mg+2ions, Ca+2and Zn+2ions did not show any effect on tannase activity. In addition, it wasdetected that surfactant (Tween 80), chelate (EDTA), inhibitor (DMSO), and denaturing agents (urea)had no effect on tannase activity

References

  • Rodriguez H, De las Rivas B, Gomez-Cordoves C, Munoz R. 2008. Degradation of Tannic Acid by Cell-Free Extracts of Lactobacillus plantarum. Food Chem, 107: 664-670.
  • Osawa R, Kuroiso K, Goto S, Shimizu A. 2000. Isolation of Tannin- Degrading Lactobacilli From Humans and Fermented Foods. Appl Environ Microbiol, 66 (7): 3093-3097.
  • Yao J, Guo GS, Ren GH, Liu YH. 2014. Production, Characterization and Applications of Tannase. J Mol Catal B: Enzym. 101: 137-147.
  • Temel O, Kıvanç M. 2015. Tannase Activity by Enterococcus faecium Isolated From Local Fermented Food. J Ferment Technol, 3:2.
  • Zhang S, Gao X, He L, Qiu Y, Zhu H, Cao Y. 2015. Novel Trends For Use of Microbial Tannases. Prep Biochem Biotech, 45: 221-232.
  • Kumar M, Beniwal V, Salar KR. 2015. Purification and Characterization of A Thermophilic Tannase From Klebsiella pneumoniae KP 715242. Biocatal Agric Biotech, 4: 745-751.
  • Vaquero I, Marcobal A, Munoz R. 2004. Tannase Activity by Lactic Acid Bacteria From Grape Must and Wine. Int J Food Microbiol, 96 (2): 199-204.
  • Nishitani Y, Osawa R. 2005. Deceptive Halo Formation by Tannase-Defective Bacteria on Tanin-Treated Plate Media. Microbes Environ, 20 (2): 117-119.
  • Nishitani Y, Osawa, R. 2003. A Novel Colorimetric Method to Quantify Tannase Activity of Viable Bacteria. J Microbiol Meth, 54: 281-284. 10. Kwon T, Shim S, Lee JH. 2008. Characterization of Lactobacilli With Tannase Activity Isolated From Kimchi. Food Sci Biotechnol, 17 (6): 1322-1326. 11. Rodriguez H, Rivas B, Cordoves CG, Munoz R. 2008. Characterization of Tannase Activity in Cell-Free Extracts of Lactobacillus plantarum CECT 748T. Int J Food Microbiol, 121: 92-98.
  • Madigan MT, Martinko MM, Stahl DA, Clark DP. (Ed). 2013. Brock Biology of Microorganisms, 13th Ed, Pearson Education Inc. San Francisco, CA 94111.USA.
  • Ayed A, Hamdi M. 2002. Culture Conditions of Tannase Production by Lactobacillus plantarum. Biotechnol Lett, 24: 1763-1765.
  • Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L. 2007. Characterisation and Biochemical Properties of Predominant Lactic Acid Bacteria From Fermenting Cassava For Selection as Starter Cultures. J Food Microbiol, 114: 342-351.
  • Bhat TK, Singh B, Sharm OP. 1998. Microbial Degradation of Tannins; A Current Perspective. Biodegradation, 9: 343-357.
  • Mingshu L, Qiang H, Dongying J. 2006. Biodegradaton of Gallotannins and Ellagitannins. J Basic Microbiol, 46 (1): 68-84.
  • Skene IK. and Brooker JD. 1995. Characterization of Tannin Acylhydrolase Activity in The Ruminal Bacterium Selenomonas ruminantium. Anaerobe, 1 (6): 321-327.
  • Nishitani Y, Sasaki E, Fujisaw T. and Osawa R. 2004. Genotypic Analyses Of Lactobacilli With A Range of Tannase Activities Isolated From Human Feces and Fermented Foods. Syst Appl Microbiol, 27: 109-117.
  • Kar B, Banerjee R, Bhattacharyya BC. 2003. Effect of Additives on The Behaviorual Properties of Tannin Acyl Hydrolase. Process Biochem, 38: 1285-1293.
  • Sabu A, Kiran GS, Pandey A. 2005. Purification and Characterization of Tannin Acyl Hydrolase From Aspergillus niger ATCC 16620. Food Technol Biotech. 43: 133-138.
  • Fitzpatrick DE, Bing B, Maggi DA, Fleming RC, O'Malley RM. 2002. Vasodilating Procyanidins Derived From Grape Seeds. Ann New York Acad Sci, 957: 78-89.

FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ

Year 2016, Volume: 41 Issue: 6, 395 - 402, 01.12.2016

Abstract

Bu çalışmada, daha önceki çalışmalarda fermente ürünlerden izole edilen 10 izolatın DuPont QualiconRiboPrinter®sistem ile tanımlamaları yapılmıştır. Spektrofotometrik ve görsel okuma metodu ile tannazaktivitesi belirlenmiştir. En yüksek aktiviteyi Lactobacillus curvatus P3X izolatı göstermiştir. L. curvatusP3X’e ait enzimin yaklaşık molekül ağırlığı SDS-PAGE yöntemi ile belirlenmiştir. Yüksek tannaz aktivitesigösteren L. curvatus P3X’in tannaz aktivitesi üzerine farklı sıcaklık, pH, substrat yoğunluğu, tannik asitkonsantrasyonu ve çeşitli minerallerin etkisi araştırılmıştır. Yapılan testler sonucunda optimum sıcaklık37°C, pH 5.0 substrat olarak kullanılan metil gallat konsantrasyonu 7 mM, tannik asit konsantrasyonuise 1.75 mM olarak bulunmuştur. Laktik asit bakterilerinin tannaz aktivitesi Hg+2ve Mg+2iyonlarınınvarlığında düşerken, Ca+2ve Zn+2’nun tannaz aktivitesi üzerine etki yapmadığı görülmüştür. Ayrıcayüzey aktif madde (Tween 80), şelat (EDTA), inhibitör (DMSO) ve yapıyı bozan maddenin de (Üre)tannaz aktivitesine tesir etmediği saptanmıştır

References

  • Rodriguez H, De las Rivas B, Gomez-Cordoves C, Munoz R. 2008. Degradation of Tannic Acid by Cell-Free Extracts of Lactobacillus plantarum. Food Chem, 107: 664-670.
  • Osawa R, Kuroiso K, Goto S, Shimizu A. 2000. Isolation of Tannin- Degrading Lactobacilli From Humans and Fermented Foods. Appl Environ Microbiol, 66 (7): 3093-3097.
  • Yao J, Guo GS, Ren GH, Liu YH. 2014. Production, Characterization and Applications of Tannase. J Mol Catal B: Enzym. 101: 137-147.
  • Temel O, Kıvanç M. 2015. Tannase Activity by Enterococcus faecium Isolated From Local Fermented Food. J Ferment Technol, 3:2.
  • Zhang S, Gao X, He L, Qiu Y, Zhu H, Cao Y. 2015. Novel Trends For Use of Microbial Tannases. Prep Biochem Biotech, 45: 221-232.
  • Kumar M, Beniwal V, Salar KR. 2015. Purification and Characterization of A Thermophilic Tannase From Klebsiella pneumoniae KP 715242. Biocatal Agric Biotech, 4: 745-751.
  • Vaquero I, Marcobal A, Munoz R. 2004. Tannase Activity by Lactic Acid Bacteria From Grape Must and Wine. Int J Food Microbiol, 96 (2): 199-204.
  • Nishitani Y, Osawa R. 2005. Deceptive Halo Formation by Tannase-Defective Bacteria on Tanin-Treated Plate Media. Microbes Environ, 20 (2): 117-119.
  • Nishitani Y, Osawa, R. 2003. A Novel Colorimetric Method to Quantify Tannase Activity of Viable Bacteria. J Microbiol Meth, 54: 281-284. 10. Kwon T, Shim S, Lee JH. 2008. Characterization of Lactobacilli With Tannase Activity Isolated From Kimchi. Food Sci Biotechnol, 17 (6): 1322-1326. 11. Rodriguez H, Rivas B, Cordoves CG, Munoz R. 2008. Characterization of Tannase Activity in Cell-Free Extracts of Lactobacillus plantarum CECT 748T. Int J Food Microbiol, 121: 92-98.
  • Madigan MT, Martinko MM, Stahl DA, Clark DP. (Ed). 2013. Brock Biology of Microorganisms, 13th Ed, Pearson Education Inc. San Francisco, CA 94111.USA.
  • Ayed A, Hamdi M. 2002. Culture Conditions of Tannase Production by Lactobacillus plantarum. Biotechnol Lett, 24: 1763-1765.
  • Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L. 2007. Characterisation and Biochemical Properties of Predominant Lactic Acid Bacteria From Fermenting Cassava For Selection as Starter Cultures. J Food Microbiol, 114: 342-351.
  • Bhat TK, Singh B, Sharm OP. 1998. Microbial Degradation of Tannins; A Current Perspective. Biodegradation, 9: 343-357.
  • Mingshu L, Qiang H, Dongying J. 2006. Biodegradaton of Gallotannins and Ellagitannins. J Basic Microbiol, 46 (1): 68-84.
  • Skene IK. and Brooker JD. 1995. Characterization of Tannin Acylhydrolase Activity in The Ruminal Bacterium Selenomonas ruminantium. Anaerobe, 1 (6): 321-327.
  • Nishitani Y, Sasaki E, Fujisaw T. and Osawa R. 2004. Genotypic Analyses Of Lactobacilli With A Range of Tannase Activities Isolated From Human Feces and Fermented Foods. Syst Appl Microbiol, 27: 109-117.
  • Kar B, Banerjee R, Bhattacharyya BC. 2003. Effect of Additives on The Behaviorual Properties of Tannin Acyl Hydrolase. Process Biochem, 38: 1285-1293.
  • Sabu A, Kiran GS, Pandey A. 2005. Purification and Characterization of Tannin Acyl Hydrolase From Aspergillus niger ATCC 16620. Food Technol Biotech. 43: 133-138.
  • Fitzpatrick DE, Bing B, Maggi DA, Fleming RC, O'Malley RM. 2002. Vasodilating Procyanidins Derived From Grape Seeds. Ann New York Acad Sci, 957: 78-89.
There are 19 citations in total.

Details

Other ID JA69UC49TD
Journal Section Research Article
Authors

Merih Kıvanç This is me

Onur Temel This is me

Publication Date December 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 6

Cite

APA Kıvanç, M., & Temel, O. (2016). FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ. Gıda, 41(6), 395-402.
AMA Kıvanç M, Temel O. FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ. The Journal of Food. December 2016;41(6):395-402.
Chicago Kıvanç, Merih, and Onur Temel. “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ”. Gıda 41, no. 6 (December 2016): 395-402.
EndNote Kıvanç M, Temel O (December 1, 2016) FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ. Gıda 41 6 395–402.
IEEE M. Kıvanç and O. Temel, “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ”, The Journal of Food, vol. 41, no. 6, pp. 395–402, 2016.
ISNAD Kıvanç, Merih - Temel, Onur. “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ”. Gıda 41/6 (December 2016), 395-402.
JAMA Kıvanç M, Temel O. FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ. The Journal of Food. 2016;41:395–402.
MLA Kıvanç, Merih and Onur Temel. “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ”. Gıda, vol. 41, no. 6, 2016, pp. 395-02.
Vancouver Kıvanç M, Temel O. FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN TANNAZ AKTİVİTESİNİN BELİRLENMESİ. The Journal of Food. 2016;41(6):395-402.

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