2014
DOI: 10.1007/s11418-014-0816-1
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Polyphenols in lahpet-so and two new catechin metabolites produced by anaerobic microbial fermentation of green tea

Abstract: The phenolic constituents of lahpet-so, a traditional postfermented tea of

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Cited by 4 publications
(7 citation statements)
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“…9) Apart from black tea, lowering of catechin levels in green tea is also observed in aerobic and anaerobic microbial fermentation. [10][11][12][13][14] Caffeine levels of the tea products are similar to those of the original tea leaves, suggesting that the development of tea processing methods is probably related to decreased astringency through decreased catechin levels. It should be noted here that black tea is not real fermented tea because microorganisms do not participate in black tea production; however, the enzymatic oxidation in the production process is sometimes called "tea-fermentation.…”
Section: Introductionmentioning
confidence: 77%
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“…9) Apart from black tea, lowering of catechin levels in green tea is also observed in aerobic and anaerobic microbial fermentation. [10][11][12][13][14] Caffeine levels of the tea products are similar to those of the original tea leaves, suggesting that the development of tea processing methods is probably related to decreased astringency through decreased catechin levels. It should be noted here that black tea is not real fermented tea because microorganisms do not participate in black tea production; however, the enzymatic oxidation in the production process is sometimes called "tea-fermentation.…”
Section: Introductionmentioning
confidence: 77%
“…91) Presence of a galloyl group at the C-3 positions affects the oxidation of theaflavins. Enzymatic oxidation of galloyl theaflavins (13)(14)(15) in the presence of 3 affords oligomeric products with multiple benzotropolone units, such as theadibenzotropolone A (50) and theatribenzotropolone A (51) 92,93) (Fig. 6).…”
Section: 3 Production and Degradation Of Theaflavinsmentioning
confidence: 99%
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“…Also, studies performed in vitro by Takagaki et al [24], and in vivo by Margalef et al [25], show the biotransformation of GSPs by rat intestinal microbiota. Similarly, compound 1 is formed in the lahpet-so, a traditional post-fermented tea of Myanmar produced under anaerobic conditions, and in the Japanese post-fermented tea produced by anaerobic microbial fermentation of green tea [26].…”
Section: Resultsmentioning
confidence: 99%
“…Two new minor compounds, named cymodiosides A and B, were isolated from two distinct fractions and characterized as 8-prenylnaringenin 5,7-O-β-diglucopyranoside (1) and 5′-prenylchalco-naringenin 2′,4′-O-β-diglucopyranoside (2), respectively. In addition, main (−)-catechin (3) [19][20][21], which is a quite rarely occurring metabolite, isorhamnetin-3-O-glucopyranoside (4) [22,23] and isorhamnetin-3-O-galactopyranoside (5) [24,25] (1 : 1 mixture), jasminoside M (6) [26], and 4-(2,5-dihydroxyhexyl) benzene-1,2diol (7) [27] (▶ Fig. 1) were also isolated and identified by comparing their spectroscopic data with those reported in the literature.…”
Section: Resultsmentioning
confidence: 99%