title: Two new oleanane-type triterpenes isolated from Japanese post-fermented tea produced by anaerobic microbial fermentation.
abstract: Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be 13,26-epoxy-3β,11α-dihydroxyolean-12-one and 3β,11α,13β-trihydroxyolean-12-one. Two known triterpenes were identified as taraxastane-3β,20β-diol and taraxastane-3β,20α-diol. These triterpenes were not detected in the original green tea leaves.
authors.affiliation: Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan. t-tanaka@nagasaki-u.ac.jp
authors.forename: Yong-Lin
authors.initials: YL
authors.lastname: Huang
authors.forename: Sachi
authors.initials: S
authors.lastname: Nagai
authors.forename: Takashi
authors.initials: T
authors.lastname: Tanaka
authors.forename: Yosuke
authors.initials: Y
authors.lastname: Matsuo
authors.forename: Yoshinori
authors.initials: Y
authors.lastname: Saito
authors.forename: Isao
authors.initials: I
authors.lastname: Kouno
mesh_terms: D000693:Anaerobiosis; D005504:Food Analysis; D005516:Food Microbiology; D009828:Oleanolic Acid / Q000032:analysis*; D013662:Tea / Q000737:chemistry*
chemical_list: D013662:Tea; D009828:Oleanolic Acid