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Fractionation of Gallotannins from mango (Mangifera indica L.) kernels by high-speed counter-current chromatography and determination of their antibacterial activity.
J Agric Food Chem. 2010 Jan 27; 58(2):775-80.JA

Abstract

High-speed counter-current chromatography was applied to the separation of gallotannins from mango (Mangifera indica L.) kernels. The kernels were defatted and subsequently extracted with aqueous acetone [80% (v/v)]. The crude extract was purified by being partitioned against ethyl acetate. A hexane/ethyl acetate/methanol/water solvent system [0.5:5:1:5 (v/v/v/v)] was used in the head-to-tail mode to elute tannins according to their degree of galloylation (tetra-O-galloylglucose to deca-O-galloylglucose). The compounds were characterized using liquid chromatography and mass spectrometry in the negative ionization mode. Purities ranged from 72% (tetra-O-galloylglucose) to 100% (octa-O-galloylglucose). The iron binding capacity of gallotannins was dependent on the number of galloyl groups in the molecule, with a larger capacity at lower degrees of galloylation. The minimum inhibitory concentration against Bacillus subtilis did not change among the different gallotannins tested and was in the range of 0.05-0.1 g/L in Luria-Bertani broth but up to 20 times higher in media containing more iron and divalent cations.

Authors+Show Affiliations

Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Ag/For Centre, Edmonton, Alberta T6G2P5, Canada.No affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20020695

Citation

Engels, Christina, et al. "Fractionation of Gallotannins From Mango (Mangifera Indica L.) Kernels By High-speed Counter-current Chromatography and Determination of Their Antibacterial Activity." Journal of Agricultural and Food Chemistry, vol. 58, no. 2, 2010, pp. 775-80.
Engels C, Gänzle MG, Schieber A. Fractionation of Gallotannins from mango (Mangifera indica L.) kernels by high-speed counter-current chromatography and determination of their antibacterial activity. J Agric Food Chem. 2010;58(2):775-80.
Engels, C., Gänzle, M. G., & Schieber, A. (2010). Fractionation of Gallotannins from mango (Mangifera indica L.) kernels by high-speed counter-current chromatography and determination of their antibacterial activity. Journal of Agricultural and Food Chemistry, 58(2), 775-80. https://doi.org/10.1021/jf903252t
Engels C, Gänzle MG, Schieber A. Fractionation of Gallotannins From Mango (Mangifera Indica L.) Kernels By High-speed Counter-current Chromatography and Determination of Their Antibacterial Activity. J Agric Food Chem. 2010 Jan 27;58(2):775-80. PubMed PMID: 20020695.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fractionation of Gallotannins from mango (Mangifera indica L.) kernels by high-speed counter-current chromatography and determination of their antibacterial activity. AU - Engels,Christina, AU - Gänzle,Michael G, AU - Schieber,Andreas, PY - 2009/12/22/entrez PY - 2009/12/22/pubmed PY - 2010/3/26/medline SP - 775 EP - 80 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 58 IS - 2 N2 - High-speed counter-current chromatography was applied to the separation of gallotannins from mango (Mangifera indica L.) kernels. The kernels were defatted and subsequently extracted with aqueous acetone [80% (v/v)]. The crude extract was purified by being partitioned against ethyl acetate. A hexane/ethyl acetate/methanol/water solvent system [0.5:5:1:5 (v/v/v/v)] was used in the head-to-tail mode to elute tannins according to their degree of galloylation (tetra-O-galloylglucose to deca-O-galloylglucose). The compounds were characterized using liquid chromatography and mass spectrometry in the negative ionization mode. Purities ranged from 72% (tetra-O-galloylglucose) to 100% (octa-O-galloylglucose). The iron binding capacity of gallotannins was dependent on the number of galloyl groups in the molecule, with a larger capacity at lower degrees of galloylation. The minimum inhibitory concentration against Bacillus subtilis did not change among the different gallotannins tested and was in the range of 0.05-0.1 g/L in Luria-Bertani broth but up to 20 times higher in media containing more iron and divalent cations. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20020695/Fractionation_of_Gallotannins_from_mango__Mangifera_indica_L___kernels_by_high_speed_counter_current_chromatography_and_determination_of_their_antibacterial_activity_ L2 - https://doi.org/10.1021/jf903252t DB - PRIME DP - Unbound Medicine ER -