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PubMed1995

Effect of alkali treatments on the nutritive value of common bean (Phaseolus vulgaris).

The effect of alkali treatments of common bean seeds with red seed coat on the stability of antinutritional factors such as tannins, phytates and trypsim inhibitors, vitamins such as niacin and riboflavin and on protein quality has been studied. The samples were processed by soaking and pressure cooking in alkalies such as sodium hydroxide, sodium carbonate and sodium bicarbonate. At low temperature sodium carbonate and at high temperature sodium bicarbonate were found to be most effective in the extraction of tannins. At both low and high temperatures sodium carbonate was found to be more efficient in destruction of phytates. In the case of trypsin inhibitors, extraction at both low and high temperatures with sodium bicarbonate was most effective. Sodium hydroxide treatment was found to be better as far as the retention of niacin and riboflavin was considered.

Alkalies↗

PubMed1994

Tannic acid content in sorghum (Sorghum bicolour M.): effects of processing.

Some simple treatments were employed to reduce the tannin content in locally consumed sorghum grain. The treatments included overnight soaking of sorghum in 2% NaHCO3, soaking in different alkalis, ammoniation and autoclaving. Of the above treatments, ammoniation was best for complete removal of tannins. Soaking the seeds in alkalis was also effective. Soaking the sorghum seeds for 18 hours in mixed salt solution (containing 1.5% NaHCO3 + 0.5% Na2CO3 and 0.75% citric acid in w/v ratio) was also found to be effective.

Alkalies↗

PubMed1996

Effects of altitude above sea level on the cooking time and nutritional value of common beans.

The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of the Ostua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value, which included Net Protein Ratio (NPR), Protein Efficiency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values. Undercooking or overcooking at one location influenced protein quality values. The extended cooking time of beans at high altitudes, has important economic and environmental implications, since significant amounts of wood have to be used.

Altitude↗

PubMed1990

The effect of some beverage extracts on intestinal iron absorption.

The effect of some beverage extracts namely anise, mint, caraway, cumin, tilia, liquorice, karkade and tea, on the absorption of iron was tested in tied-off intestinal segments of rats. The rate of intestinal iron absorption was calculated in terms of an absorption index. The tannin, phytic acid and ascorbic acid contents of these beverages were analysed. The results show that anise, mint, caraway, cumin, tilia, liquorice, arranged in decreasing order of their effect, promoted the absorption of iron. Karkade did not exert an appreciable effect while tea inhibited absorption. The results are discussed in relation to the content of these beverages of tannins, phytic or ascorbic acids. It is recommended to offer these beverages to children and also to adults as a preventive agent to iron deficiency anemia. Also can be used for the preparation of bioavailable medicinal iron.

Anemia, Hypochromic↗

PubMed1992

Effect of germination and fermentation on the nutritional quality of bambara nut (Voandzeia subterranea L. Thouars) and its product (milk).

Five cultivars of bambara groundnut were selected on which to study the effects of germination and fermentation on their proximate composition. The cultivar that had the highest protein content was chosen to prepare unfermented and fermented milk. Standard assay techniques were adopted to determine the parameters selected for use. Germination caused a decrease in the protein, carbohydrate and starch; it increased sugar content, and had varied effects on the lipids contents of the dry samples. The anti-nutritional factor-tannin concentration was decreased. Germination and fermentation had varied effects on the nutrient compositions of the milk. Compared to the control, germination had the same effect as in the seeds. Fermentation further decreased some of the nitrogenous constituents, sugar and starch content of the milk and much more drastically the tannin content. Hydrolysis and other metabolic changes freed the nutrients from their bound forms while decreasing the quantity, but increasing the quality and availability of the nutrients.

Ammonia↗

PubMed1991

Protein quality and antinutritional factors in wild and cultivated species of Vigna spp.

The nutritional quality of wild and cultivated species of Vigna has been evaluated. Wild species showed significantly higher protein content (P less than 0.01), antitryptic activity (P less than 0.005) and tannin content (P less than 0.025) and significantly lower protein digestibility (P less than 0.005). No significant differences were found with regard to protein quality, measured as chemical score corrected by the digestibility; sulphur amino acids turned out to be limiting in both groups. In addition no correlations were found between sulphur amino acids and protein levels, or between sulphur amino acid and trypsin inhibitor levels. Selected lines showed an improvement from the nutritional point of view linked to lower antitryptic factors and tannin content, which may give rise to a decreased resistance to pests. For all the properties considered, whether physical or biochemical, wild samples presented wider variations and the types considered most primitive were those that differed most from the cultivated ones, whose properties were altogether more consistent. In vitro protein digestibility turned out to be a useful parameter in evaluating wild and improved samples.

Amino Acids↗

PubMed1988

Changes in the levels of bioactive components of cotton bracts accompanying senescence.

A series of bracts from Deltapine 41 variety cotton were harvested weekly from October 16 through November 25, 1982, and examined for changes in biologically active components accompanying senescence. Aqueous extracts of cotton bracts (CBE) were tested for their ability to cause 5-hydroxytryptamine (5-HT) release from human platelets and contraction of isolated canine tracheal smooth muscle (TSM). In addition, the amounts of soluble tannins (the platelet-activating factor found in CBE) and endotoxin were determined for each CBE. The amount of CBE decreased significantly from October 16 through November 25, whereas endotoxin levels rose dramatically from October 23 to November 6 and declined thereafter. The amount of soluble tannin and platelet 5-HT release both decreased from highs on October 23 to unmeasurable levels on November 25. Smooth muscle contraction was attributed to two primary factors contained in CBE. The major constrictor was a 5-HT receptor agonist and its levels remained stable from October 16 through October 30, but then decreased to unmeasurable levels by November 13. In contrast, CBE also contained lesser amounts of an acetylcholine receptor agonist whose levels paralleled the changes in endotoxin levels. We conclude that several important biochemical changes occur in cotton bracts during senescence and that these changes profoundly influence their biological activity in various assays.

Animals↗

PubMed2001

Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine.

BACKGROUND & AIMS: Red wine polyphenols inhibit chemically-induced oxidative DNA damage in vivo in experimental animals through a mechanism which is still unclear. On this basis, we tried to clarify the mechanisms of inhibition of DNA oxidation in vitro by wine extracts containing monomeric and polymeric phenols (WE) and monomer-free complex polyphenols and tannins (WCPT) from red wine. METHODS: Oxidative DNA damage was induced by incubating DNA with GSH/Fe3+ or cumene hydroperoxide (CumOOH) in vitro and using 8-OH-2-deoxyguanosine (8-OHdG) levels as a measure of DNA oxidation. Levels of 8-OHdG were determined by HPLC coupled with electrochemical detector (ESA). RESULTS AND CONCLUSIONS: WCPT and WE, at microM concentrations, reduced concentration-dependently oxidative DNA damage induced by GSH/Fe3+. WCPT and WE also reduced DNA oxidation by CumOOH. In conclusion, complex polyphenols and tannin extracts from red wine, with or without small molecular phenols, prevent oxidative DNA damage through a dual mechanism, iron binding and direct free radical scavenging.

Animals↗

PubMed2001

The involvement of polyphenols and peroxidase activities in heavy-metal accumulation by epidermal glands of the waterlily (Nymphaeaceae).

Co-localization of polyphenols and peroxidase activity was demonstrated in epidermal glands of the waterlily (Nymphaea) by histochemistry. Total phenols, tannins and peroxidase activity were determined quantitatively in plant extracts. Polyphenols were partially identified and were found to consist mainly of hydrolyzable tannins, gallic and tannic acid derivatives. Nymphaea polyphenols were shown to chelate Cr, Hg, and Pb in vitro, and Cd-binding by polymerized polyphenols was demonstrated in leaves exposed to Cd in vivo. Both polyphenols and peroxidases were found at very high constitutive levels, which were not induced or altered by external conditions, such as light and heavy-metal stress. It is suggested that the polymerization of polyphenols by peroxidases, enhanced after heavy-metal uptake and detoxification, is responsible for the binding of heavy metals in Nymphaea epidermal glands.

Cadmium↗

PubMed2004

Long-term effects of defoliation on quaking aspen in relation to genotype and nutrient availability: plant growth, phytochemistry and insect performance.

This research tested the long-term effects of defoliation on aspen chemistry and growth in relation to genotype and nutrient availability. We grew saplings of four aspen genotypes in a common garden under two conditions of nutrient availability, and subsequently subjected them to two levels of artificial defoliation. Artificial defoliation suppressed plant growth, and saplings of the four genotypes did not show evidence of genetic variation in tolerance to defoliation. Phenolic glycoside concentrations did not respond to defoliation, but were influenced by genotype and nutrient availability. Condensed tannins responded to defoliation and varied among genotypes. Although defoliation affected condensed tannins, plant quality was not altered in a manner important for gypsy moth performance. Regression analyses suggested that phenolic glycoside concentrations accounted for most of the variation in insect performance. The lack of a strong response important for herbivores was surprising given the severity of the defoliation treatment (nearly 100% of leaf area was removed). In this study, plant genotype was of primary importance, nutrient availability was of secondary importance and long-term induced responses were unimportant as determinants of insect performance.

Adaptation, Physiological↗

PubMed2005

Proximate analysis and some antinutritional factor constituents in selected varieties of Jamaican yams (Dioscorea and Rajana spp.).

Two wild (Dioscorea polygonoides and Rajana cordata) and seven cultivated varieties of Jamaican yams (Dioscorea spp.) were analyzed for their proximate composition and the levels of antinutritional factors. The protein level range was 47.8 +/- 2.6 to 88.0 +/- 2.5 g/kg dry weight. The lowest level was seen in D. cayenensis. The range for the dietary fiber content in the tubers was 16.3 +/- 0.7 to 63.5 +/- 0.4 g/kg dry weight. The wild yam varieties recorded higher levels. Saponins level was <600 mg/kg dry weight in all the tubers analyzed except for bitter yam (2962.5 +/- 60.5 mg/kg dry weight). Total phenol content ranged from 1.3 +/- 0.1 to 79.3 +/- 6.1 g/kg while total condensed tannin content ranged from 0.1 +/- 0.0 to 26.7 +/- 3.8 g/kg dry weight. Samples that showed high levels of phenols also had high levels of condensed tannins. All the samples analyzed contained low levels of lectins and no alkaloids were detected. The levels of antinutritional factors did not clearly delineate the wild varieties from the edible varieties.

Dietary Fiber↗

PubMed2005

Pretreatment of African yam bean (Sphenostylis stenocarpa): effect of soaking and blanching on the quality of African yam bean seed.

The effect of pretreatment (soaking in sodium salts and blanching) on hydration coefficient (HC), chemical composition, texture, and color of African yam bean (AYB) was investigated. Soaking in water and in salt solutions increased the HC and about 90% of final HC values were attained at 12 and 4 hr of soaking for whole and dehulled beans, respectively. Protein content was slightly increased by soaking and blanching while ash and fat contents were reduced. Generally, a combination of dehulling and wet-processing reduced firmness of the beans more than soaking or blanching of the whole beans. Antioxidant activity was lowest (3260 TE(3)100 g) in cream-colored beans and highest (16,600 TE/100 g) in brown-colored beans. The tannin contents of unprocessed cream-colored beans and dehulled wet-processed marble variety were not significantly different (p > 0.05). The levels of tannins in the marble variety were reduced by blanching for 40 min (19.2%), soaking for 12 hr (16.0%), dehulling (72.0%), dehulling and blanching (88.8%). The whiteness of bean flours was increased significantly by dehulling, slightly by wet-processing of marble variety, and reduced significantly by wet-processing of cream-colored beans.

Antioxidants↗

PubMed1990

Inhibition of HIV replication by Hyssop officinalis extracts.

Crude extracts of dried leaves of Hyssop officinalis showed strong anti-HIV activity as measured by inhibition of syncytia formation, HIV reverse transcriptase (RT), and p17 and p24 antigen expression, but were non-toxic to the uninfected Molt-3 cells. Ether extracts from direct extraction (Procedure I), after removal of tannins (Procedure II), or from the residue after dialysis of the crude extract (Procedure III), showed good antiviral activity. Methanol extracts, subsequent to ether, chloroform and chloroform ethanol extractions, derived from procedure I or II, but not III, also showed very strong anti-HIV activity. In addition, the residual material after methanol extractions still showed strong activity. Caffeic acid was identified in the ether extract of procedure I by HPLC and UV spectroscopy. Commercial caffeic acid showed good antiviral activity in the RT assay and high to moderate activity in the syncytia assay and the p17 and p24 antigen expression. Tannic acid and gallic acid, common to other teas, could not be identified in our extracts. When commercial products of these two acids were tested in our assay systems, they showed high to moderate activity against HIV-1. Hyssop officinalis extracts contain caffeic acid, unidentified tannins, and possibly a third class of unidentified higher molecular weight compounds that exhibit strong anti-HIV activity, and may be useful in the treatment of patients with AIDS.

Antiviral Agents↗

PubMed1982

Herbal remedies of the Maritime Indians: a preliminary screening. Part III.

A third series of 55 fractions representing 28 plant species, many reported to be Micmac remedies, was tested as previously described for the presence of alkaloids, sterols, triterpenes, saponins, cardiac glycosides, tannins, polyphenols, flavonoids, leucoanthocyanins, anthraquinone heterosides, and cyanogenic glycosides. The results are tabulated for alkaloids, sterols, triterpenes, leucoanthocyanins, flavonoids and tannins. In addition, seven plants were found to contain saponins, one to contain anthraquinones and five to contain cyanogenic material. No cardiac glycosides were detected.

Canada↗

PubMed2006

Protective effects of guarana (Paullinia cupana Mart. var. Sorbilis) against DEN-induced DNA damage on mouse liver.

Guarana (Paullinia cupana Mart. var. Sorbilis) is a plant originally from Brazil, which is rich in tannins. Some tannins are known to present protective effects against DNA damage. This study was performed to investigate the anti-genotoxic/cytotoxic properties of guarana in hepatocytes of mice injected with N-nitrosodiethylamine (DEN). The protective effect of guarana was evaluated both by comet assay and DNA smear fragmentation technique in two month-old female BALB/c mice. These were treated previously with 2.0 mg/g bw of guarana for 16 days and then injected with DEN (160 microg/g body weight) to induce DNA damage. The DEN-only treated group presented higher comet image length than the guarana plus DEN and untreated groups (116.06+/-5.0 microm, 104.09+/-3.3 microm and 93.28+/-14.4 microm, respectively; p<0.01). Guarana treatment presented a 52.54% reduction in comet image length when animals were exposed to DEN (p<0.05). DNA samples from the guarana plus DEN group clearly showed less EtBr fluorescence intensity when compared to the DEN-only group, reinforcing the comet assay data. These results show, for the first time, that guarana has a protective effect against DEN-induced DNA damage in mouse liver.

Alkylating Agents↗

PubMed2006

Unravelling the mechanism of the interactions of oxazolidine A and E with collagens in ovine skin.

Cross-linking agents play an important part in the physical properties of collagen based biomaterials. Oxazolidines are novel aldehydic tanning agents that are widely used to stabilise collagens in the leather industry. The exact mechanism through which they cross-link collagens is, however, not well understood. When they are combined with vegetable tannins, it is thought that oxazolidines form carbocationic intermediates through ring opening, which are then able to interact with the amino acid side chains of collagens and flavonoid ring systems of vegetable tannins. In this study, the interactions of oxazolidines, with collagens, have been investigated using a number of analytical techniques. High pressure liquid chromatography (HPLC) analysis of oxazolidine tanned collagen samples showed that there is an irreversible reaction with tyrosine side chains. Mass spectrometry (MS) revealed the formation of a Schiff's base adduct with lysine residues, which was reversible in nature. MS analysis of reaction of oxazolidines with a model peptide Suc-Ala-Phe-Lys-AMC in presence of NaCNBH(3), indicated the formation of a product with an increase in molecular weight of 28 kD characteristic of the addition of two methyl groups to lysine. Differential scanning calorimetry showed a synergistic effect for combination tannage, with best results being obtained when vegetable tan was added prior to the aldehydic tanning agents. Circular dichroism (CD) studies of collagen in presence of the more reactive oxazolidine A showed that there was a loss in ellipticity simply because of aggregation of collagen molecules rather than a change in the secondary structure. Based on the results obtained, a scheme has been proposed to explain the possible mechanism of action of oxazolidines with the collagen amino acid side chains.

Amino Acids↗

PubMed2006

A fermentation assay to evaluate the effectiveness of antimicrobial agents on gut microflora.

The measurement of gas produced as a fermentation end product in vitro was correlated with absorbance as a measure of bacterial growth and was used as a rapid screening procedure to test the antimicrobial activity of certain essential oil and tannin secondary plant metabolites on gastrointestinal microorganisms from chickens. The assay was optimised using Clostridium perfringens and Lactobacillus fermentum, and tested in antimicrobial assays against C. perfringens; the minimum inhibitory concentration for each essential oil and condensed tannin was determined. The effect of penicillin-G on C. perfringens, in both growth and fermentation assays, was similar, and for all secondary metabolites tested, concentrations that inhibited fermentation were also bacteriocidal. The assay was also used to demonstrate the effect of dietary composition and enzyme supplementation on fermentation of mixed gut microflora in vitro; results are compared with in vivo results for the same dietary treatments. The data demonstrate that the effects of bioactive secondary plant products and feed composition on individual organisms or mixed gut microflora can be tested by analysis of fermentative activity in vitro, and that this provides a rapid assay for testing potential poultry feed additives before in vivo trials.

Animals↗

PubMed2006

Potential food allergens in wine: double-blind, placebo-controlled trial and basophil activation analysis.

OBJECTIVE: Recent Australian and international legislation requires labeling of wines made by using the potentially allergenic food proteins casein, milk, egg white, or isinglass (fish-derived) where "there is a detectable residual processing aid." We investigated whether wines fined using these proteins or non-grape-derived tannins (tree-nut derived) can provoke significant clinical allergic reactions (anaphylaxis) in patients with confirmed immunoglobulin E-mediated relevant food allergy. METHODS: A double-blind, placebo-controlled trial was performed to determine whether allergic reactions followed consumption of Australian commercial wines fined using one or more of the legislation-targeted food proteins. In addition, allergenicity of a larger panel of these wines was evaluated by blood basophil activation. RESULTS: No anaphylaxis was induced by wine consumption. Three mild clinical reactions to protein-fined wine and two mild reactions to unfined wine occurred, but there was no statistically significant difference in reaction parameters between subject groups or between processing aids. No pattern of basophil activation correlated with wine type, processing aid, or subject group. CONCLUSION: Wines fined with egg white, isinglass, or non-grape-derived tannins present an extremely low risk of anaphylaxis to fish-, egg-, or peanut-allergic consumers. Although consumption of milk protein-fined wine did not induce anaphylaxis, there were insufficient subjects to determine statistically whether wines fined with milk proteins present a risk to the very rare milk-allergic consumers. In summary, the observed lack of anaphylaxis and basophil activation induced by wines made using the legislation-targeted food proteins according to good manufacturing practice suggests negligible residual food allergens in these wines.

Adult↗