Tannins gel was investigated as an adsorbent for heavy metal ions, such as lead, cadmium, copper, and others. The gel used in the present work was made by Mitsubishi Nuclear Fuel Co. Ltd. (MNF). It was found that the gel showed high adsorption capacity of heavy metal ions and the adsorption isotherms were correlated well by the Langmuir equation. The maximum adsorption capacity was influenced b...

A method for molecular-level quantification of condensed tannin is described that uses acid depolymerization and carbocation capture by phloroglucinol. Resulting monomers and phloroglucinol adducts are trimethylsilyl derivatized, separated by capillary gas chromatography, detected by flame ionization, and quantified relative to standards. Optimal depolymerization conditions were determined for ...

BACKGROUND Herbivores have developed mechanisms to overcome adverse effects of dietary tannins through the presence of tannin-resistant bacteria. Tannin degradation is an unusual characteristic among bacteria. Streptococcus gallolyticus is a common tannin-degrader inhabitant of the gut of herbivores where plant tannins are abundant. The biochemical pathway for tannin degradation followed by S. ...

Various tannin-complexing agents have been used to study the potential adverse effects of tannins on rumen metabolism. Using a method based on turbidity formation, the binding of various tannin-complexing agents (polyvinyl polypyrrolidone (PVPP), polyethylene glycol (PEG) of molecular weights 2000 to 35,000, and polyvinyl pyrrolidone (PVP) of molecular weight 10,000, 40,000 and 360,000) to tann...

Steeping milled sorghum in up to 0.4% NaOH was investigated as a method of tannin inactivation. NaOH steeping substantially reduced assayable total phenols and tannins in both Type III and Type II sorghums and with Type III sorghum caused a 60-80% reduction in α-amylase inhibition compared to a 20% reduction by water steeping. NaOH treatment also reduced starch liquefaction time and increased f...

Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the qualit...

Tannin-binding salivary proteins (TBSP) are considered to be counter-defences acquired in the course of evolution by animals whose natural forage contains such tannins. As tannins mostly occur in browse material but not in grasses, it is assumed that grazers do not have a need for TBSP. Whereas it has been shown in several non-ungulate species that TBSP can be induced by dietary tannins, their ...

The invasive shrub, Acacia longifolia, native to southeastern Australia, has a negative impact on vegetation and ecosystem functioning in Portuguese dune ecosystems. In order to spectrally discriminate A. longifolia from other non-native and native species, we developed a classification model based on leaf reflectance spectra (350–2500 nm) and condensed leaf tannin content. High variation of le...

Volume and conformational changes of the contractile tannin vacuoles of the abaxial motor cells of the primary pulvinus of Mimosa pudica L. parallel the seismonastic leaf movement. Since such changes in cells and organelles of animal systems are often regulated by calcium, we studied Ca(2+) movement in the motor cells and tissue. By fixation with Lillie's neutral buffered formalin, followed by ...

This study focuses on the effect of extrusion processing on tannin reduction, phenolic content, flavonoid content, antioxidant and anitimicrobial activity. Extrusion temperature (120 and 140 °C) and feed moisture (25% and 28%) were used on the tannin content, antioxidant and antimicrobial activities. Extrusion cooking reduced tannin content up to 78%, and improved antioxidant activity from 12.8...