Development of a Novel Probiotic Supplement Using Lactobacilli with Tannase Activity

Abstract

Cathechins, contained in green tea and wine, are known to have strong anti-oxidative properties, in which they suppress carcinogenesis through “detoxification” of various oxygen-free radicals generated in the body, prevent hardening of our arteries by inhibiting oxidation of blood cholesterols, and regulate concentration of sugar in our blood by affecting enzymatic activities related to glycogenesis. and Thus, they have notable health maintenance/ and promoting on, and disease-preventing effects. Majors cathechins contained in green tea include epi-gallo-cathechin-gallate (EGCg) and epi-cathechin-gallate (ECg) that are esterified with gallic acid (GA) like hydrolysable tannins, and epi-gallo-cathechin (EGC) and epi-cathechin (EC). Until now, We have isolated a number of lactobacilli from human fermented vegetables that have the activity of tannase. These lactobacilli EGCg is readily hydrolyzed substrate ECGg to EGC and GA and other products with very limited tannase activities. We have also revealed that tannase produced by Lactobacillus plantarum is structurally and enzymologically different from any known fungal tannases. Meanwhile, We have also found that EGCg binds quickly to food ingredients (i.e. proteins) to form a complex that is likely to be inabsorbable through the intestine whereas most EGC molecules remain to in be free-form, not complexing with the food ingredients. Based on these findings, we have now postulated to an idea that if we place one of the lactobacilli with tannase activity were placed in the host intestine, it would hydrolyze the EGCg and ECg complexes with food ingredients to releasing EGC and EG, which are readily absorbed through the intestine, thereby ensuring a maximum delivery of the anti-oxidative power of the green tea to us. In this context, we briefly describe the development of a novel probiotic supplement including use of L. plantarum which has high tannase activity.