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KMID : 0903519960390060477
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 6 p.477 ~ p.481
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Effect of Condensed Tannins Prepared from Banana(Musa Sapientum L .) fruit on Digestive Enzyme in vitro
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Abstract
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It has been shown that tannins have adverse effects on growth of animals and feed utilization. Tannins are usually classified into hydrolyzable and condensed types but the adverse effects are more marked in condensed tannin in hydrolyzable tannin. Furthermore, the principle condensed tannins found in banana fruits are pro types by the polymerization of flavan-3, 4-diols either alone or in combination with other flavonoids such as catechins. Tannin of the investigated banana(Banana; Musa sapientum LINN)fruits was fractionated into four or five molecular forms, according to the degree of polymerization by chromatography on a column of Sephadex LH-20. The protein-precitating capacity of the fraction noted tannins increased in degree polymerzation. The inhibitory effect of tannins on trypsin(EC 3. 4. 21. 4), α-amylase(EC 3. 2. 1. 1) and lipase(EC 3. 1. 1. 3) activities in vitro also increased with the increased in degree of polymerization.
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