Tannin Degrading Enzymes: Catalytic Properties and Technological Perspectives

Tannins are an interesting group of natural compounds of a polyphenolic nature that can be found in the plant kingdom, principally in leaves, bark, stems, wood, flowers, fruits, and seeds; they are considered to be a plant’s secondary metabolites and the second most abundant group of phenols present in nature. They have several important biological activities such as to participate in defense mechanisms in plants because they form complexes with different compounds, principally proteins; this last property is undesirable in tannin-rich foods and beverages; for this reason, the enzymatic hydrolysis of tannins is a key topic in the food industry. Tannases have been studied because they are versatile and complex enzymes with commercial importance.