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Advance Journal of Food Science and Technology
Vol. 6, No. 4, 20
14; Pages: 540 - 543

Establishment and Development of Computer Simulation Mode Fruit and Vegetable Microbial Fermentation Process

Takuya Shii, Chiori Asada, Yosuke Matsuo, Yoshinori Saito, Takashi Tanaka

Graduate School of Biomedical Sciences, Nagasaki University, Bunkyo-Machi 1-14, Nagasaki, 852-8521, Japan.

Abstract

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.

Keywords: Lahpet-so; Catechin; Anaerobic fermentation; Tea; Polyphenol; Intestinal metabolism.


 
 
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