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

Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea.
Chem Pharm Bull (Tokyo). 2016;64(7):918-23
Authors: Matsuo Y, Matsuda T, Sugihara K, Saito Y, Zhang YJ, Yang CR, Tanaka T
Abstract
Chinese ripe pu-erh tea is produced by aerobic microbial fermentation of green tea. To clarify the microbial degradation of tea polyphenols, Japanese commercial green tea was mixed with Chinese ripe pu-erh tea, which retains microorganisms, and fermented for 5 d. Chromatographic separation yielded a novel water-soluble yellow pigment termed theagalloflavic acid. Spectroscopic and chemical evidence suggested that this pigment was produced by oxidative ring cleavage of hexahydroxydiphenoyl esters. In addition, two new oxygenated lignin metabolites, (+)-5,5'-dihydroxypinoresinol and 5-hydroxydihydrodehydrodiconiferyl alcohol, were also isolated together with known degradation products of quercetin and tea catechins.
PMID: 27373646 [PubMed - in process]

Source: Chemical and Pharmaceutical Bulletin - July 7, 2016 Category: Drugs & Pharmacology Authors: Matsuo Y, Matsuda T, Sugihara K, Saito Y, Zhang YJ, Yang CR, Tanaka T Tags: Chem Pharm Bull (Tokyo) Source Type: research