Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea

Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from <i>Aspergillus niger<...

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Main Authors:	Yuan Shao, Yong-Hui Zhang, Feng Zhang, Qiu-Ming Yang, Hui-Fen Weng, Qiong Xiao, An-Feng Xiao
Format:	Article
Language:	English
Published:	MDPI AG 2020-02-01
Series:	Molecules
Subjects:	tannase <i>aspergillus niger</i> thermostable tea polyphenol enzymatic extraction
Online Access:	https://www.mdpi.com/1420-3049/25/4/952

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record_format	Article
spelling	doaj-340b86c5f0c74524a5e0d3ac06c124e22020-11-25T00:37:16ZengMDPI AGMolecules1420-30492020-02-0125495210.3390/molecules25040952molecules25040952Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green TeaYuan Shao0Yong-Hui Zhang1Feng Zhang2Qiu-Ming Yang3Hui-Fen Weng4Qiong Xiao5An-Feng Xiao6College of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaCollege of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaTannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from <i>Aspergillus niger</i> FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg<sup>−1</sup> to 291 g·kg<sup>−1</sup>. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.https://www.mdpi.com/1420-3049/25/4/952tannase<i>aspergillus niger</i>thermostabletea polyphenolenzymatic extraction
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Yuan Shao Yong-Hui Zhang Feng Zhang Qiu-Ming Yang Hui-Fen Weng Qiong Xiao An-Feng Xiao
spellingShingle	Yuan Shao Yong-Hui Zhang Feng Zhang Qiu-Ming Yang Hui-Fen Weng Qiong Xiao An-Feng Xiao Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea Molecules tannase <i>aspergillus niger</i> thermostable tea polyphenol enzymatic extraction
author_facet	Yuan Shao Yong-Hui Zhang Feng Zhang Qiu-Ming Yang Hui-Fen Weng Qiong Xiao An-Feng Xiao
author_sort	Yuan Shao
title	Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea
title_short	Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea
title_full	Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea
title_fullStr	Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea
title_full_unstemmed	Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea
title_sort	thermostable tannase from <i>aspergillus niger</i> and its application in the enzymatic extraction of green tea
publisher	MDPI AG
series	Molecules
issn	1420-3049
publishDate	2020-02-01
description	Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from <i>Aspergillus niger</i> FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg<sup>−1</sup> to 291 g·kg<sup>−1</sup>. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.
topic	tannase <i>aspergillus niger</i> thermostable tea polyphenol enzymatic extraction
url	https://www.mdpi.com/1420-3049/25/4/952
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Thermostable Tannase from <i>Aspergillus Niger</i> and Its Application in the Enzymatic Extraction of Green Tea

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