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Tannase from Aspergillus melleus improves the antioxidant activity of green tea: purification and biochemical characterisation
Author(s) -
Liu Tatiana Pereira Shiu Lin,
Brandão Costa Romero Marcos Pedrosa,
Vasconcelos Freitas Dante Jordão,
Oliveira Nacimento Cynthia,
Souza Motta Cristina Maria,
Bezerra Raquel Pedrosa,
Nunes Herculano Polyanna,
Porto Ana Lucia Figueiredo
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13318
Subject(s) - tannase , tannic acid , antioxidant , chemistry , food science , fermentation , tannin , aspergillus oryzae , enzyme , substrate (aquarium) , biochemistry , biology , gallic acid , organic chemistry , ecology
Summary Tannase is an inducible enzyme used extensively in food, feed, pharmaceutical and chemical industries. In this study, tannase production and its biochemical properties were evaluated. From 42 Aspergillus strains analysed for potential tannase selection, Aspergillus melleus yielded the best results. Production was analysed using a complete factorial planning of 2³. Maximum activity (452.55 U mL −1 ) was obtained in the optimal conditions of substrate (5.0 g), initial moisture (60%), tannic acid (2%) and 48 h of fermentation. The molecular weight of the purified enzyme was estimated as 69.52 kDa; its optimum temperature and pH were 40 °C and 5.5, respectively. Regarding the chemical effectors used, tannase was inhibited by ZnCl 2 , Zn SO 4 , Triton X‐100 and SDS . The addition of tannase to green tea improved its antioxidant potential by approximately 85% when compared to the control. The present results suggest that tannase may be used as an adjuvant to increase the antioxidant potential of green tea.