title: Theagalloflavic Acid, a New Pigment Derived from Hexahydroxydiphenoyl Group, and Lignan Oxidation Products Produced by Aerobic Microbial Fermentation of Green Tea.
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.
authors.affiliation: Graduate School of Biomedical Sciences, Nagasaki University.
authors.forename: Yosuke
authors.initials: Y
authors.lastname: Matsuo
authors.forename: Tomoko
authors.initials: T
authors.lastname: Matsuda
authors.forename: Keisuke
authors.initials: K
authors.lastname: Sugihara
authors.forename: Yoshinori
authors.initials: Y
authors.lastname: Saito
authors.forename: Ying-Jun
authors.initials: YJ
authors.lastname: Zhang
authors.forename: Chong-Ren
authors.initials: CR
authors.lastname: Yang
authors.forename: Takashi
authors.initials: T
authors.lastname: Tanaka
mesh_terms: D000332:Aerobiosis; D005285:Fermentation; D047348:Hydrolyzable Tannins / Q000737:chemistry / Q000378:metabolism*; D017705:Lignans / Q000737:chemistry / Q000378:metabolism*; D015394:Molecular Structure; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry / Q000378:metabolism*; D013662:Tea / Q000737:chemistry* / Q000378:metabolism
chemical_list: D047348:Hydrolyzable Tannins; D017705:Lignans; D010636:Phenols; D013662:Tea; C000613662:theagalloflavic acid