New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.

Abstract

Two new phenolic compounds, teadenol A (1) and teadenol B (2), were isolated from tea (Camellia sinensis L.) leaves fermented with Aspergillus sp. (PK-1, FARM AP-21280). The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data. The absolute configurations of the structures of 1 and 2 were also certified by their biosynthetic preparation in the treatment of tea catechins with Aspergillus sp.

Comprehensive Analysis of Flavonols inGinkgo bilobaProducts by Ultra-High-Performance Liquid Chromatography Coupled with Ultra-Violet Detection and Time-of-Flight Mass Spectrometry

“…14) In the present study, with reference to the preceding report, we developed a more qualitative and quantitative method using UHPLC-UV coupled with TOFMS 15,16) to survey the detailed flavonol composition of Ginkgo biloba products.…”

“…Recently, Lin and co-workers reported an LC-DAD-QMS method which can rapidly qualify the flavonols in Ginkgo biloba products. 14) In the present study, with reference to the preceding report, we developed a more qualitative and quantitative method using UHPLC-UV coupled with TOFMS 15,16) to survey the detailed flavonol composition of Ginkgo biloba products.…”

Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea

“…S2). Based on a comparison of spectroscopic data, the known compounds were identified to be 4-[(2R,3R)-3,4-dihydro-3,5,7-trihydroxy-2H-1-benzopyran-2-yl]-3,6-dihydro-6-oxo-(2R)-2H-pyran-2-carboxylic acid (4), 10) teadenol A (5), 11) 2-(3,4-dihydroxybenzoyloxy)-4,6-dihydroxybenzoic acid (6), 13) 2,4-dihydroxy-6-(4-hydroxybenzoyloxy)-benzoic acid (7), 13) 3-O-acetyl-(−)-epicatechin (8), 14) epiafzelechin (9), 15) cis-epigallocatechin-3-O-p-coumarate (10), 16) trans-epigallocatechin-3-O-p-coumarate (11), 16) procyanidin B4 (12), 17) epiafzelechin-(4β 8)-epicatechin-3-O-gallate (13), 18) epiafzelechin-(4β 8)-epicatechin (14), 19) procyanidin B-5 (15), 20) epiafzelechin-(4β 6)-epicatechin-3-O-gallate (16), 18) luteolin (17), 21) tricetin (18), 22) apigenin 6-C-β-glucopyranoside (19), 23) kaempferol (20), 24) quercetin (21), 24) myricetin (22), 25) dihydromyricetin (23), 26) (7R*,8S*)-4,7,9,9′-tetrahydroxy-3,3′-dimethoxy-8-O-4′-neolignan (24), 27) 4-hydroxybenzoic acid (25), 4-hydroxybenzoic acid methyl ester (26), and p-coumaric acid (27). In this study, four major tea catechins were not purified.…”

“…In this study, four major tea catechins were not purified. Among the isolated compounds, 4 and 5 have been isolated from commercial fermented tea, 10,11) while metabolites 6 and 7 are known to be microbial degradation products of quercetin and kaempferol, respectively. 28) In addition, compound 8, which has only been reported as a synthetic compound, 14) was isolated from tea products for the first time.…”

“…8,9) Oxidative degradation of catechins has also been reported in aerobic microbial fermentation, such as in the production of ripe-tea. [10][11][12] In this study, we performed a mixed-fermentation experiment using green tea and ripe tea, which still retained microorganisms, and isolated a new phenolic pigment and two lignan oxidation products together with known degradation products of flavonol and catechins.…”