Toxicity of vegetable tannin extract from Acacia mearnsii in Saccharomyces cerevisiae

Abstract

Vegetable tannins are complex polyphenols, which occur widely in nature. Traditionally, natural tannins have been used for tanning leather. In Brazil, the main tannin-based products are obtained from Acacia mearnsii, which is a leguminous tree native to Southeastern of Australia, and the first seeds were brought to Brazil in 1928. The main cultivation of acacia was established in Rio Grande do Sul state due to the possibility of raw material for charcoal, adhesives to fuel and for tanning leather. The leather tanning processes based on plant tannins are thought to be less harmful than chromium-based tanning, and it has been used as a sustainable alternative. However, there is scarce information about the environmental impact of the leather tanning processes, with most studies reporting inhibitory effects against microorganisms at high doses and stimulatory and positive health effects at low concentrations. The aim of this study was to evaluate the toxicity of tannin preparations extracted from A. mearnsii in Saccharomyces cerevisiae. Vegetable tannin toxicity in yeast was tested using two tannin treatments in different concentrations. In general, the results showed toxicity of vegetable in yeast, BY4741 and gsh1Δ strains.