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Polyphenols in lahpet-so and two new catechin metabolites produced by anaerobic microbial fermentation of green tea

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タイトル: Polyphenols in lahpet-so and two new catechin metabolites produced by anaerobic microbial fermentation of green tea
著者: Shii, Takuya / Asada, Chiori / Matsuo, Yosuke / Saito, Yoshinori / Tanaka, Takashi
発行日: 2014年 4月
出版者: 日本生薬学会 / Japanese Society of Pharmacognosy
引用: Journal of Natural Medicines, 68(2), pp.459-464; 2014
抄録: The phenolic constituents of lahpet-so, a traditional postfermented tea of Myanmar produced under anaerobic conditions, were examined. The major polyphenols were identified to be pyrogallol and 4′-hydroxyphenyl-3- (2′′,4′′,6′′-trihydroxyphenyl)-propan-2-ol, 3′,4′-dihydroxyphenyl-3-(2′′,4′′, 6′′-trihydroxyphenyl)-propan-2-ol, and 3′,4′,5′- trihydroxyphenyl-3-(2′′,4′′,6′′- trihydroxyphenyl)-propan-2-ol. The hydroxydiphenylpropan-2-ols were identical to the initial metabolites produced from green tea catechins by mammalian intestinal bacteria. In addition, an anaerobic mixed-fermentation experiment using lahpet-so and Japanese commercial green tea afforded two new catechin degradation products together with known compound bruguierol B and the above-mentioned catechin metabolites. Based on spectroscopic evidence, the structures of the new compounds were concluded to be 4-(2,5-dihydroxyhexyl) benzene-1,2-diol and (5S,8R)-6,7,8,9-tetrahydro-5-methyl-5·8-epoxy-5H- benzocycloheptene-2,3,4-triol. Interestingly, the production mechanism was deduced to be the inverse of the biosynthesis of the flavan-3-ol A ring.
キーワード: Anaerobic fermentation / Catechin / Intestinal metabolism / Lahpet-so / Polyphenol / Tea
URI: http://hdl.handle.net/10069/34685
ISSN: 13403443
DOI: 10.1007/s11418-014-0816-1
権利: © 2014 The Japanese Society of Pharmacognosy and Springer Japan. / The final publication is available at link.springer.com
資料タイプ: Journal Article
原稿種類: author
出現コレクション:050 学術雑誌論文

引用URI : http://hdl.handle.net/10069/34685



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