Contents

Preface

Contrasting Roles of Tannins in Nutrition: Recent Evidence from Animal Models

Abstract

Introduction

1. Deleterious Effects of Tannins

1.1. An Ecological-Evolutionary Rationale for Tannin Aggressiveness

1.2. Impact of CTs on Animal Performance

1.3. Progress in Fundamental Anti-Nutritional Properties of Tannins

1.3.1. Complexation With Proteins And Carbohydrates

1.3.2. Inhibition Of Specific Digestive Enzymes By Cts

1.3.3. Modeling Tannin-Protein Complexes

1.3.4. Sequestration Of Essential Minerals

1.3.5. Alteration of nutrient absorption through the gut epithelium

1.3.6. Increased excretion of nutrients

1.3.7. Impact on gut membrane structure

1.3.8. Impact on gut microorganisms

1.4. Adaptive Responses in Bacteria

1.4.1. Bacterial specific responses

2. Dietary Tannins: The Animals Perspective

3. Ways to Circumvent Tannin Dietary Interference

3.1. Mouth Degradation

3.1.1. The physiological response to tannin-salivary protein complexes

3.2. Digestive Tannin Degradation

4. Recent Advances in Neutralizing Tannin Anti-Nutritional Effects

4.1. Processing by Microorganisms

4.2. Mechanical Processing

4.3. Chemical Processing

4.4. Treatment with Tannin Binding Chemicals

4.5. Tannins, PEG and Food Choice Behavior

4.6. Tannin Processing in Aquaculture Feed

5. Beneficial Effects

5.1. Bloat Control

5.2. Rumen Protein Escape

5.3. Parasite Control

5.4. Enhancement of the Immune Response

References

Effect of Tannins on the Nutrition, Grazing or Browsing Management and Environmental Impact of Small Ruminants Fed Mediterranean Pastures

Abstract

1. Introduction

2. Hints on Tannin Chemistry

3. General Effects of Tannins on Digestion and Metabolism

4. Effects of Tannins on Foraging Behaviour and Intake

4.1. Grazing Sheep

4.2. Browsing Goats

5. Tannins and Nutritive Value of Grazed/Browsed Forages

6. Tannins and Animal Products

6.1. Milk

6.2. Meat

7. Tannins and Environmental Sustainability

8. Tannins and Grazing/Browsing Management

References

Tannin and Its Effects in Animal Nutrition

Abstract

Introduction

Classification of the Tannins Based on Their Structural Properties

Definition of the Tannins

Chemical Properties of Tannins

The Distribution of Tannins in Nature

Effect of Tannins on Ruminant Nutrition

Effect of Tannins on Voluntary Feed Intake

Effect of Tannins on Digestibility of the Diet

Effect of Tannins on Ruminal Fermentation

Bacterial Degradation of Tannins

Post-Absorptive Effects

Effect of Tannins on Animal Production

Wool production

Reproduction

Milk production and composition

Detanninification (Inactivation/Removal of Tannins) of Feedstuffs

Wood ash

Storage

PEG addition

Practical Use of Tannins

Bloat prevention

Control of internal parasites

Conclusion

References

Fate and Bioavailability of Tannins in Human and Animals: Gut Microbial Transformations

Abstract

Introduction

Tannins, Biochemistry and Physiological Function

Inhibitory Effects of Dietary Tannins

Tannin Resistant/Tolerant Microbes

Interaction with rumen microbes

Effect on Rumen Fermentation and its Manipulation

Pharmacological and Health Effects

Conclusion

References

Proanthocyanidins in Grapes and Wines: A Review

Abstract

Proanthocyanidins in Grapes

Proanthocyanidins in Wine

Influence of the Elaboration Techniques

a) Cold soak

b) Freezing must

c) Thermovinification

d) Pectolytic enzymes

e) Yeast selection

f) Run-off of the must

Evolution of Tannins during Vinification and Aging

a) Reactions between anthocyanins and tannins

b) Polymerization of tannins

Sensory Importance of Wine Tannins

Nutritional Aspects of Wine Tannins

References

Optimisation Studies on Tannin-Based Coagulants

Abstract

1. Introduction

2. Materials and Methods

2.1. Buffered Solution

2.2. General Coagulant Synthesis

2.4. Jar-Test Procedure

2.5. Analytical Procedures

2.6. Pilot Plant Facilites

2.7. Mathematical and Statistical Procedures

3. Results and Discussion

3.1. Optimisation Studies on Several Tannin-Based Coagulants: Preliminary Assessment on Tannin Extract and Amine (Qualitative Optimisation)

3.1.1. Interaction of variables

3.1.2. Indistinguishable observations

3.1.3. Optimum determination

3.2. Functional Characterization of the Optimum

3.2.1. Surface water

3.2.2. Textile wastewater

3.2.3. Laundry wastewater

3.3. Optimisation Studies on Acacia mearnsii de Wild Tannin-Extract

3.4. Design of Experiments

3.4.1. Anova report

3.4.2. Significant graphics

3.4.3. Main effects

3.4.4. Interaction between variables

3.4.5. Response surface and contour plot

3.5. Functional Characterization of the Optimum

3.5.1. Surface water

3.5.2. Textile wastewater

3.5.3. Laundry wastewater

3.6. Theoretical Modelization

3.6.1. Dyes

3.6.2. Surfactants

3.7. Pilot Plant Scaled-up

4. Conclusions

Acknowledgments

References

Tannins of Persimmon Fruit: Artificial Removal of Astringency

Abstract

1. Introduction

2. Astringency of Persimmon

3. Tannins of Persimmon

3.1. Chemical Structure

3.2. Insolubilization of Tannins

4. Loss of Astringency

4.1. Natural Loss of Astringency on Tree

4.2. Artificial Removal of Astringency after Harvest

References

Grape Seed Procyanidins: Occurrence, Structural Features, and Health Benefits

Abstract

1. Introduction

2. Structural Features of Grape Seed Procyanidins

2.1. Preparation of Grape Seed Procyanidin-Rich Extracts

2.2. Estimation of Grape Seed Procyanidins DPn by Thiolysis

2.3. FTIR as a Rapid Tool for Determination of Procyanidins Dpn

2.4. Evidence of the Occurrence of Type-B and Type-A Procyanidins in Grape Seeds

2.5. Evidence of the Occurrence of Galloylated Procyanidins

3. Health Benefits

Acknowledgments

References

Tannins: What Do They Represent in Plant Life?

Abstract

Introduction

Tannins vs. Biotic Stress: Herbivory and Allelopathy

Tannins vs. Abiotic Stress: Air Pollutants

Conclusion

References

Tannins in Plant Feed Ingredients: Facts and Probable Consequences in Fish Nutrition

Abstract

Introduction

Tannins in Fish Food

Effect of Tannin

Accumulation of Tannin in Fish Tissue and its

Probable Consequences

Enzyme Inhibition

Strategy of the Herbivores: Co-Evolution Hypothesis

Adaptation for Feeding Tannin Rich Forages

Deactivation of Tannin in Plant Feed Ingredients

Conclusions

References

Influence of Selected Factors on the Content of Tannins in Tea Extracts

Abstract

Introduction

Experimental

Methods

Questionnaire investigations

Preparation of tea infusions

Sensory evaluation

Chemical analysis

Statistical analysis

Materials

Results and discussion

Results of Questionnaire Investigations

The Results of Sensory Evaluation

The Presentation and Discussion of Results of Chemical Analysis

Content of tannins in teas

The influence of conditions of infusion preparation on the content of tannins

Conclusions

References

Nutritional Effects of Chestnut Tannins in Poultry and Rabbit

Abstract

Introduction

Effects of Tannins in Rabbits and Poultry Nutrition

1. Growth Performances and Digestibility

2. Meat Quality

3. Antioxidant Properties

Conclusion

References

Tannin-Saponin Interaction on in Vitro Ruminal Gas Production Profile and Methanogenesis

Abstract

Introduction

Selection of Plants

In Vitro Rumen Study

Gas Chromatographic (GC) Assay of Methane

Ciliate Protozoa Count

Extraction and Purification of Condensed Tannins

Statistical Analysis

Chemical Composition of Feedstuffs

Yield of Purified Condensed Tannins

Ciliate Protozoa Population

Total Gas and Methane Production

Conclusion

References

Effects of Condensed Tannins on Nitrogen Dynamics in Grazed Temperate Agricultural Systems

Abstract

Introduction

Review of the Effects of CT on Nutrient Cycling

Effects of Condensed Tannins on Nitrogen Partitioning to Dung and Urine

Fate of Tannins

Effects of Condensed Tannins on Mineralisation

Nitrification and Antimicrobial Effects

Methods

Results

Discussion

Conclusion

References

Solar Photodegradation of Tannins in Wood Leachate

Abstract

Introduction

Materials And Methods

Jar Tests for Photodegradation of Wood Leachate

Determination of Tannins and Lignins

Measurement of UV Absorption

Results and Discussion

Conclusion

References

Dietary Flavan-3-ols:

Health Effects, Bioavailability and Nutritional Biomarkers of Exposure

Abstract

I. Introduction

II. In Vivo Health Effects of Dietary Flavan-3-Ols

Cocoa and derived products

Red wine

Green tea

III. Bioavailibility of Monomeric

Flavan-3-OLS and Proanthocyanidins

IV. Determination of Nutritional Biomarkers of

Exposure of Flavan-3-OLS by a Metabolomic Approach

V. Concluding Remarks

Acknowledgments

References

Extraction, Characterization and Antioxidant Properties of Tannin

Abstract

Introduction

Materials and Method

Materials

Instruments

Methods

Preparation Bahera Dust

Determination of the Composition of Bahera Dust

Metal Determination

Estimation of Cellulose, Hemicellulose

Preparation of Neutral Detergent Solution (NDS)

Preparation of Acid Detergent Solution (ADS)

Estimation of Cellulose, Hemicellulose

Estimation of Tannin

Preparations of Reagents

Procedure

1 Ml Normal Potassium Permanganate ≡ 0.0416 G Tannin (Gallotannic Acid)

Tannin Extraction

NMR Identification of Phenol Composition of Bahera Nutshell

Spectrophotometer and HPLC Measurement of Phenol Extracted from Bahera Nutshell

Antioxidant Effectiveness of Phenol Extract from Bahera Nutshell

Data Elaboration

Mixing with Natural Rubber

Results and Discussion

Element Detection

Functional Group Detection

References

Index