How Do You Spell TANNASE?

Pronunciation: [tˈane͡ɪs] (IPA)

"Tannase" is a word that refers to an enzyme responsible for breaking down tannins, found in certain plant materials. The correct spelling of the word is "tænəseɪ", as indicated by the International Phonetic Alphabet (IPA). The first syllable is pronounced "tæn", with the "a" sound being short and followed by the "n" consonant. The second syllable features the long "eɪ" sound, followed by the "s" consonant. Overall, the IPA helps to accurately represent the sounds and subtleties of the English language.

TANNASE Meaning and Definition

1. Tannase is an enzyme that is involved in the breakdown of tannins. Tannins are a group of naturally occurring compounds found in various plants, fruits, and beverages like tea and wine. These compounds are known for their astringent taste and for their ability to bind and precipitate proteins. Tannins have been traditionally used by plants as a defense mechanism against herbivores and pathogens.

   Tannase is responsible for the hydrolysis of the ester bond between the gallic acid residues and the sugar molecules in tannins. This enzymatic activity leads to the release of gallic acid, which has various uses in industries such as pharmaceutical, food, and cosmetic.

   In the field of food and beverage production, tannase plays a pivotal role in the treatment and processing of plant-based materials containing tannins. It is commonly used to reduce the astringency of fruits like persimmons, which have high tannin content. Tannase is also utilized in the production of tea and wine to improve their sensory properties and to reduce bitterness.

   Moreover, tannase has gained attention in the pharmaceutical industry due to its potential health benefits. Gallic acid, the product of tannase, has been studied for its antioxidant, antimicrobial, and anti-inflammatory properties. It has shown promising potential in the treatment of various diseases including cancer, cardiovascular diseases, and diabetes.

   Overall, tannase is an important enzyme with diverse applications in different industries, contributing to the improved quality, taste, and health benefits of various products.

2. A ferment produced in cultures of Penicilium glaucum and found in certain tannin forming plants.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for TANNASE

• tnase
• tenase
• Tannas
• rannase
• fannase
• gannase
• yannase
• 6annase
• 5annase
• tznnase
• tsnnase
• twnnase
• tqnnase
• tabnase
• tamnase
• tajnase
• tahnase
• tanbase
• tanmase
• tanjase

Etymology of TANNASE

The word "tannase" comes from the combination of two terms: "tannin" and "ase".

"Tannin" refers to a type of organic substance found in various plant materials such as bark, leaves, and fruits. Tannins are responsible for causing astringency, bitterness, and certain colorations in some foods and beverages like tea and wine.

The suffix "-ase" is commonly used in biochemistry to indicate an enzyme. An enzyme is a protein molecule that catalyzes or speeds up specific chemical reactions in living organisms. Therefore, by combining "tannin" with "-ase", "tannase" refers to an enzyme that breaks down or modifies tannins.

In essence, "tannase" represents an enzyme involved in the degradation or transformation of tannins.