Instituto de Biotecnología (IBT), Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n, Lima, Peru.
School of Food Science, Washington State University, FSHN Bldg., Room 106, Pullman, WA 99164, USA.
Food Chem. 2014 Aug 1;156:301-4. doi: 10.1016/j.foodchem.2014.01.110. Epub 2014 Feb 6.
Gallotannins obtained from tara pod extracts (EE) and from the products of acid hydrolysis for 4 and 9h (HE-4 and HE-9) were characterised for their composition, antioxidant activity, antimicrobial activity (AA) and minimum inhibitory concentration (MIC). Results of AA and MIC showed that EE exerted the highest inhibitory activity against Staphylococcus aureus, followed by Pseudomonas fluorescens; and among these bacteria, the antibacterial potency was enhanced after EE hydrolysis only against S. aureus. The lowest minimum inhibitory concentration (MIC) value (0.13mg gallic acid equivalent (GAE)/ml) was exerted by HE-4 against S. aureus. These results indicate that tara gallotannins have the potential to inhibit pathogenic bacteria with potential application in foods as antimicrobials and their AA can be enhanced by acid hydrolysis.
从塔拉豆提取物（EE）和酸水解产物（HE-4 和 HE-9）中获得的没食子单宁，对其组成、抗氧化活性、抗菌活性（AA）和最小抑菌浓度（MIC）进行了表征。AA 和 MIC 的结果表明，EE 对金黄色葡萄球菌的抑制活性最高，其次是荧光假单胞菌；在这些细菌中，只有 EE 水解后对金黄色葡萄球菌的抗菌效力增强。HE-4 对金黄色葡萄球菌的最低最小抑菌浓度（MIC）值（0.13mg 没食子酸当量（GAE）/ml）。这些结果表明，塔拉没食子单宁具有抑制致病菌的潜力，有望在食品中用作抗菌剂，其 AA 可通过酸水解增强。
