Details of the in vitro experiment

On this page you will find detailed charts summarizing the results obtained during the experiment conducted by the Department of Pharmacological and Biomolecular Sciences of the University of Milan.

The purpose of the experiment was to determine whether the tannins present in vegetable tanned leather have the property to fight the activity of bacteria.

The experiment was conducted in vitro and involved samples of leather with different types of vegetable tannins (Chestnut, Quebracho and Tara), samples of chrome tanned leather and one sample of synthetic material.

The results confirmed that the tannin contained in the vegetable tanned leather can counteract antibacterial activity.

The study was conducted entirely in a laboratory and involved 6 different materials

3 samples of vegetable tanned leather with different types of vegetable tannins (Chestnut, Quebracho, Tara).

1 sample of chrome tanned leather.

1 sample of chrome tanned leather, then retanned with vegetable tannins.

1 sample of synthetic lining.

2 species of bacteria:

Escherichia coli

Gram negative

Staphylococcus aureus

Gram positive

Results of the Experiment

Vegetable Tanning with Tannin

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Bacteria Reduction at Time Zero

Gram +

%

Gram –

%

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Bacteria Reduction After 6 hours

Gram +

%

Gram –

%

Chrome Tanning

󬓰

Bacteria Reduction at Time Zero

Gram +

%

Gram –

%

󬓰

Bacteria Reduction After 6 hours

Gram +

%

Gram –

%

Chrome Tanning, Vegetable Retanning

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Bacteria Reduction at Time Zero

Gram +

%

Gram –

%

󬓰

Bacteria Reduction After 6 hours

Gram +

%

Gram –

%

Synthetic Material

󬓰

Bacteria Reduction at Time Zero

Gram +

%

Gram –

%

󬓰

Bacteria Reduction After 6 hours

Gram +

%

Gram –

%

Vegetable Tanned Leather: breathable and comfortable

The properties of tannin confirmed by experiments find concrete applications in our daily life. Especially inside our shoes: the tannin gives the vegetable-tanned leather breathable properties, thus creating an environment that is not suitable for bacterial proliferation and fighting the development of bad shoe odors.

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