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Effect of Condensed Grape Tannins on the In Vitro Activity of Digestive Proteases and Activation of Their Zymogens
Author(s) -
OH HOON,
HOFF JOHAN E.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13883.x
Subject(s) - chemistry , enteropeptidase , digestion (alchemy) , tannin , pepsin , trypsinogen , trypsin , chymotrypsin , bovine serum albumin , proteases , proanthocyanidin , biochemistry , food science , protease , chromatography , enzyme , polyphenol , antioxidant , fusion protein , gene , recombinant dna
Only at concentrations substantially higher than those likely to occur in human diets did grape tannins have a significant adverse effect on the in virro digestion of bovine serum albumin (BSA). The activities of pepsin and chymotrypsin were at such levels (concentrations greater than 0.1%) significantly reduced. In contrast, that of trypsin increased markedly due to denaturation of BSA by the tannins. Tannin concentrations in excess of 0.5% strongly inhibited the activation of chymotrypsinogen, while the activation of trypsinogen by enterokinase was drastically reduced at concentrations as low as 0.05% due to precipitation of the substrate. BSA digestion was markedly reduced in sequential multizymogen experiments at tannin concentrations of 0.5% but not at 0.1%.