Reconnoitring the antioxidant and antibacterial potential of different fruits after tannin acyl hydrolase mediated biotransformation

ABSTRACTCondensed and hydrolyzable tannins are secondary metabolites present in almost every plant part. Tannase enzyme acts on hydrolyzable tannins to produce gallic acid and tannase-mediated end-products with immense therapeutic potential. Seven different fruits with significant presence of hydrolyzable tannin content were selected to check for phenol, tannin, and hydrolyzable tannin contents.Prunus domestica had the maximum phenol content, that is, 85.4  ± 0.207, followed bySyzygium cumini,Fragaria ananassa,Rubus fruticosus, andPsidium guajava. Plum showed the maximum number of hydrolyzable tannins. Fruit extracts were subjected to tannase hydrolysis and their antimicrobial and antioxidant activities were determined. There was a significant increase in the antioxidant abilities of the fruits withPunica granatum extract, displaying the highest decline of 132 units of IC50 followed byF. ananassa hydrolyzable extract, showing a decrease from 224.75 to 119.98  μg/mL. The extracts also depicted a significant increase in antibacterial activity after hydrolysis againstEscherichia coli,Pseudomonas aeruginosa,Bacillus subtilis, andStaphylococcus aureus withRubus idaeus aqueous extract observed to be most effective againstE. coli. The increase in antioxidant and antibacterial activity can be attributed to the production of tannase-mediated products formed after the biotransformation of hydrolyzable tannins present in the aqueous extracts.
Source: Biotechnology and Applied Biochemistry - Category: Biochemistry Authors: Tags: ORIGINAL ARTICLE Source Type: research