Tannins, properties and uses

Student: Carla De SouzaSupervisor: Nidhi Bansal

Severino Gonzaga Neto

What are?• Tannins are phenolic plant secondary compounds and

are widely distributed through the plant kingdom, especially legumes and browse which affect animal performance in many countries.

• Myriad of supplemental functions in a plant’s life cycle

• Protective tissues • Defense strategies

Why?

Anthocyanins

Isoflavonoids

Death of plants - phenolic compounds may persist for weeks or months and affect decomposer organisms and decomposition processes in soils.

Not restricted to only the plant - extend to the functioning of whole ecosystems.

earthworm

Uses• Dyes• Fibers• Glues • Oils • Waxes• Flavoring agents• Drugs• Perfumes • Potential sources of new natural drugs, antibiotics,

insecticides and herbicides

Natural drugs, antibiotics, insecticides and herbicides

• Unlike the traditional vitamins• Not essential for short-term• Modest long-term intakes

• Modulating human metabolism - prevention or reduction - degenerative diseases such as:

Cardiovascular diseases Diabetes Obesity Cancer

Benefit’s sources

• Tree bark• Grains • Legumes• Fruits • Vegetables• Wine• Milk

Milk

• Soy milk • Cow milk

Cow milk

• Feeding the cows

• Milk fortification

Feeding the cows

• Sorghum grainComparatively containing

• 90 to 95% of corn NV, in EV

• Protein content of around 8 to 9%, corn, although with lesser quality

• Methionine and lysine – maize, tryptophan.

• Contain tannins

Tannins

• Tannins are toxic to ruminants ?• Performance is impaired by tannins ingestion?

Harmful, harmless or beneficial - type and chemical structure, species, the amount ingested and the animal

Types of tannins

The binding ability to proteins, especially to protect the protein from rumen fermentation allow better utilization of dietary protein in ruminant animals

Types of tannins

• The tannins divided into 3 subclasses: • Condensed tannins or proanthocyanidins, • Hydrolysable tannins,• Derived tannins

• Condensed tannins

• Hydrolysable tannins

Figure- Structure of flavan-3-ol monomers and dimers. (A)-Epicatechin with R1=OH and R2=H or (+)-catechin with R1=H and R2=OH;, (B) procyanidin (4b-8)-dimer; (C) procyanidin (4b-6)-dimer.

Condensed tanninsflavan-3-olsProanthocyanidins

• Presence in food affects quality parameters such as Astringency Bitterness Sourness Sweetness Salivary viscosity Aroma Color formation The binding ability to proteins

Parametres

Condensed tannins (Acacia mearnsii)

Molecular mass of on average 1250 units

Completely water soluble

Brown free flowing powder (68.3% tannin)

pH 4.8

CONTI, et al., Revista Argentina de Producción Animal (2007).

Production, milk composition and changes in cows body weight at grazing and suplemented with condensed tannins (Bioquina ®)

KUSHWAHA, et al., Agri. Reviews, 2011.

• Effects of tannins on milk yield and milk composition Tannins can be used as feed additive to reduce the degradation of protein in the rumen.

• Tannins form complexes with protein that are less soluble and accessible to proteolytic enzymes in the rumen. A non-significant increase in milk production was observed in lactating cows fed on 10% salseed meal (11% ta) in concentrate mixture.

• Inclusion of 10 and 20% salseed meal did’nt affect the health of the animal and rumen fermentation pattern.

• No significant difference in milk yield obtained in untreated, 10% tannic acid as well as 1% formaldehyde treated groundnut cake in lactating goats.

Effect of T. chebula extract supplementation on plasma fatty acid profile (g/100 g of FAME) of kids.

RANA et al., Meat Science (2012).

• The effectiveness of polyphenols depends on preserving the stability, bioactivity and bioavailability of the active ingredients.

• The unpleasant taste of most phenolic compounds also limits their application.

• The utilization of encapsulated polyphenols, instead of free compounds, can effectively alleviate these deficiencies (FANG and BHANDARI).

• In the food industry, the microencapsulation process can be applied for a variety of reasons, one of them is mask an unwanted flavor or taste of the core material

RANA et al., Effect of tanniniferous Terminalia chebula extract on rumen biohydrogenation, Δ9-desaturase activity, CLA content and fatty acid composition in longissimus dorsi muscle of kids. Meat Science 90 (2012) 558–563.

Raju Kushwaha, S.N. Rai, A.K. Singh, G. Chandra, M.M. Vaidya,V.K. Sharma, M.M. Pathan' and S. Kumar. TANNINIFEROUS FEED RESOURCES IN DAIRY ANIMALS: A REVIEW. Agri. Reviews, 32 (4) : 267 - 275, 2011

Conti, et al., Efecto de los taninos condensados sobre la producción y composición de leche de vacas lecheras en pastoreo de verano. Fac.Cs.Vet., UNLitoral. Revista Argentina de Producción Animal Vol 27 Supl. 1 (2007).

Thanks