title: 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.
authors.affiliation: Department of Applied Biological Sciences, Saga University, Saga, Japan.
authors.forename: Rani Agustina
authors.initials: RA
authors.lastname: Wulandari
authors.forename: Masami
authors.initials: M
authors.lastname: Amano
authors.forename: Teruyoshi
authors.initials: T
authors.lastname: Yanagita
authors.forename: Takashi
authors.initials: T
authors.lastname: Tanaka
authors.forename: Isao
authors.initials: I
authors.lastname: Kouno
authors.forename: Denbei
authors.initials: D
authors.lastname: Kawamura
authors.forename: Kanji
authors.initials: K
authors.lastname: Ishimaru
mesh_terms: D001230:Aspergillus / Q000378:metabolism*; D028241:Camellia sinensis / Q000737:chemistry*; D005285:Fermentation; D009682:Magnetic Resonance Spectroscopy; D010636:Phenols / Q000737:chemistry* / Q000378:metabolism*; D018515:Plant Leaves / Q000737:chemistry*
chemical_list: D010636:Phenols