Tannase

TANNASE is a term that can refer to a few different things, most commonly enzymes that break down tannins. Tannins are complex polyphenolic compounds found in many plants, known for their astringent taste and their role in plant defense. Enzymes capable of degrading tannins are often referred to as tannase or tannin acyl hydrolase. These enzymes are produced by various microorganisms, including bacteria and fungi, and are also found in some plant tissues.

The primary function of tannase is to hydrolyze the ester bonds in hydrolyzable tannins, breaking them down into simpler molecules such as gallic acid and glucose. This enzymatic activity is significant in various natural processes and industrial applications. In agriculture, tannase can improve the digestibility of animal feed by reducing the anti-nutritional effects of tannins in certain crops. In the food and beverage industry, tannase can be used to clarify juices and wines, and to reduce the bitterness associated with tannins.

In the context of research or specific scientific discussions, TANNASE might also be used as an acronym or a shorthand for a particular project, organization, or scientific concept. Without further context, the enzymatic definition is the most prevalent. The study of tannase is important for understanding plant-microbe interactions and for developing biotechnological solutions in various sectors.