Abstract: Polyphenols are the micronutrients found in sufficient amount in our diet and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases. The health effect of polyphenols depends on the amount of consumed and their bioavailability. Tannic acid is a specific form of tannins, a type of polyphenol (chemical formula C76H52O46) which corresponds with decagalloyl glucose, but in fact it is a mixture of polygalloyl glucose or polygalloyl quinic acid esters with numbers of galloyl moieties as per ranging from 2 – 12 depending on the plant source used to extract the tannic acid. Tannic acid is generally found in apricots, Asparagas, Black berries, Broccoli, Cabbage, Chocolate, Grapes, Spinach, Chestnut.
In present study, the tannic acid was extracted from cocoa beans and tested qualitatively. Quantification was done by F-D method and free radical scavenging ability was checked by DPPH assay. Minimum inhibitory concentration of tannic acid for enterotoxin producing bacteria ( Escherichia coli , S.typhi , S. paratyphi A , S. paratyphi B , Vibrio , S.aureus ) by using laboratory strain. From presented study it was concluded that tannic acid has excellent free radical property and even the 10 mg/ml concentration of tannic acid found to be inhibitory for all tested strains. Tannic acid found to be effective to inhibit the activity of coagulase enzyme produced by S.aureus. The biofilm production of enterotoxin producing organisms was checked by using CRA method. And the effect of tannic acid on biofilm was checked by Crystal Violet Assay. Polyphenols stimulates the growth of probiotic organisms. The stimulatory effect of Tannic acid was also checked on probiotic organisms.
Title: EFFECT OF POLYPHENOL – TANNIC ACID ON ENTEROTOXIN PRODUCERS
Author: Hitesh G. and Anupama T.
International Journal of Thesis Projects and Dissertations (IJTPD)
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