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KMID : 1007520080170061322
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1322 ~ p.1326
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Characterization of Lactobacilli with Tannase Activity Isolated from Kimchi
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Kwon Tae-Yeon
Shim Sang-Min
Lee Jong-Hoon
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Abstract
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Tannase catalyzes the hydrolysis of gallic acid esters and hydrolysable tannins. Twenty-two Lactobacillus strainswith tannase activity were isolated from 7 types of kimchi. A polymerase chain reaction-based assay targeting the recA geneassigned all isolates to either Lactobacillus plantarum or Lactobacillus pentosus. The tannase activities of isolates measured inwhole cells and cell-free extracts varied even within each species. The activities of the isolates varied with the assay method,but both methods indicated that isolate LT7 (identified as L. pentosus) showed the highest activity. The results of thin layerchromatography and high performance liquid chromatography, respectively, showed that tannic acid and gallic acid degradedto pyrogallol in resting L. pentosus LT7 cells. Therefore, the putative biochemical pathway for the degradation of tannic acidby L. pentosus implies that tannic acid is hydrolyzed to gallic acid and glucose, with the formed gallic acid beingdecarboxylated to pyrogallol. This study revealed the possible production of pyrogallol from tannic acid by the resting cellreaction with L. pentosus LT7.
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KEYWORD
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tannin, tannase, tannic acid, gallic acid, pyrogallol, Lactobacillus plantarum, Lactobacillus pentosus
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