Structure, occurrence and biological activity of ellagitannins: a general review

• Autorzy: Lipinska L. , Klewicka E. , Sojka M.

Warianty tytułu

PL

Struktura, występowanie i aktywność biologiczna elagotanin: przegląd

• Języki publikacji: EN

Abstrakty

EN

The present paper deals with the structure, occurrence and biological activity of ellagitannins. Ellagitannins belong to the class of hydrolysable tannins, they are esters of hexahydroxydiphenoic acid and monosaccharide (most commonly glucose). Ellagitannins are slowly hydrolysed in the digestive tract, releasing the ellagic acid molecule. Their chemical structure determines physical and chemical properties and biological activity. Ellagitannins occur naturally in some fruits (pomegranate, strawberry, blackberry, raspberry), nuts (walnuts, almonds), and seeds. They form a diverse group of bioactive polyphenols with anti-inflammatory, anticancer, antioxidant and antimicrobial (antibacterial, antifungal and antiviral) activity. Furthermore, they improve the health of blood vessels. The paper discusses the metabolism and bioavailability of ellagitannins and ellagic acid. Ellagitannins are metabolized in the gastrointestinal tract by intestinal microbiota. They are stable in the stornach and undergo neither hydrolysis to free ellagic acid nor degradation. In tum, ellagic acid can be absorbed inthe stornach. This paper shows the role of cancer celi lines in the studies of ellagitannins and ellagic acid metabolism. The biological activity of these compounds is broad and thus the focus is on their antimicrobial, anti-inflammatory and antitumor properties. Ellagitannins exhibit antimicrobial activity against fungi, viruses, and importantly, bacteria, including antibiotic-resistant strains such as methicillin- resistant Staphylococcus aureus.

PL

Tematem pracy jest struktura, występowanie oraz aktywność biologiczna elagotanin. Należą one do grupy tanin hydrolizujących, są estrami kwasu heksahydroksyfenylowego i monosacharydu. Ulegają powolnej hydrolizie w przewodzie pokarmowym, uwalniając cząsteczki kwasu elagowego. Struktura chemiczna determinuje ich właściwości fizyczne i chemiczne oraz aktywność biologiczną. Elagotaniny występują naturalnie w niektórych owocach (granaty, truskawki, jeżyny, maliny), orzechach (orzechy włoskie, migdały) oraz ziołach. Tworzą zróżnicowaną grupę bioaktywnych polifenoli o właściwościach przeciwzapalnych, antynowotworowych, antyoksydacyjnych oraz przeciwdrobnoustrojowych: antybakteryjnych, przeciwgrzybowych i antywirusowych. Elagotaniny poprawiają także kondycję naczyń krwionośnych. W artykule opisano metabolizm oraz biodostępność elagotanin i kwasu elagowego. Elagotaniny są metabolizowane w przewodzie pokarmowym przez mikrobiotę. W warunkach panujących w żołądku są stabilne i nie ulegają hydrolizie do cząsteczek wolnego kwasu elagowego ani degradacji. Absorbcja kwasu elagowego może zachodzić w żołądku. Aktywność biologiczna omawianych związków jest duża, autorzy skupili się na właściwościach przeciwdrobnoustrojowych, przeciwzapalnych i antynowotworowych. Elagotaniny wykazują aktywność przeciwdrobnoustrojową przede wszystkim w stosunku do bakterii, także antybiotyko-opomych szczepów takich, jak metycylinoopomy Staphylococcus aureus oraz wobec niektórych grzybów i wirusów.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2014
• Tom: 13
• Numer: 3
• Opis fizyczny: p.289-299,fig.,ref.

Twórcy

autor

Lipinska L.

• Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland

autor

Klewicka E.

• Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland

autor

Sojka M.

• Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland

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