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Bacterial tannases: production, properties and applications

 

Tanasas bacterianas: producción, propiedades y aplicaciones

 

P. Aguilar-Zárate¹, M.A. Cruz-Hernández², J.C. Montañez¹, R.E. Belmares-Cerda¹ and C. N. Aguilar¹*

 

¹ Group of Bioprocesses. Program in Food Science and Technology. Departments of Food Research and Chemical Engineering. School of Chemistry. Universidad Autónoma de Coahuila, Venustiano Carranza SN Col. República Oriente, 25280. Saltillo, Coahuila, México. *Corresponding author. E-mail: cristobal.aguilar@uadec.edu.mx Tel. +52 844 4161238, fax: +52 844 4159534.

² Department of Food Science and Technology. Universidad Autónoma Agraria Antonio Narro. Calzada Antonio Narro # 1923, Col. Buenavista, 25315. Saltillo, Coahuila, México.

 

Received May 14, 2013.
Accepted November 20, 2013.

 

Abstract

Tannins are polyphenolic compounds present in plants where they play an important role to prevent the attack of viruses, bacteria and fungi. Despite the fact that polyphenols inhibit the microbial growth, adaptation process has allowed developing mechanisms to transform them. One mechanism is the production of tannase, which has been obtained mostly from fungi. In recent years, some tannase producer bacteria have been isolated from different sources, mainly from animals and human intestine and feces as well as from fermented food and fruit wastes. Obtaining high titers of bacterial tannase depends mainly on the culture medium composition, the bacterial strain and the process optimization of culture conditions. This paper presents an overview of the recent investigations regarding the production, the physicochemical and molecular characteristics, the applications and the potential uses of bacterial tannases.

Keywords: gallotannins, bacterial tannase, tannins biodegradation, optimization, tannase gene.

 

Resumen

Los taninos son compuestos polifenólicos presentes en las plantas, en las cuales desempeñan un papel importante al evitar el ataque de virus, bacterias y hogos. A pesar de que los polifenoles inhiben el crecimiento microbiano, algunos microorganismos han desarrollado mecanismos para hidrolizarlos, uno de estos mecanismo es la producción de la enzima tanasa, la cual se ha obtenido mayoritariamente de hongos. Por otro lado, en los últimos años se han aislado bacterias productoras de tanasa de diversas fuentes, principalmente del intestino y heces de animales y humanos, así como de alimentos fermentados y de los desechos de algunos frutos. La obtención de altos títulos de tanasas bacterianas dependerá principalmente de la composición del medio de cultivo, de la cepa bacteriana y de una efectiva optimización de las condiciones de cultivo. Este documento presenta una revisión de las investigaciones recientes realizadas en torno a la producción, a las características fisicoquímicas y moleculares, a las aplicaciones y usos potenciales de las tanasas bacterianas.

Palabras clave: galotaninos, tanasa bacteriana, biodegradación de taninos, optimización, gen tanasa.

 

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