Cargando…

Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533

The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hydrolysis of 5-caffeoylquinic acid (5-CQA) into caf...

Descripción completa

Detalles Bibliográficos
Autores principales: Bel-Rhlid, Rachid, Thapa, Dinesh, Kraehenbuehl, Karin, Hansen, Carl Erik, Fischer, Lutz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3679781/
https://www.ncbi.nlm.nih.gov/pubmed/23692950
http://dx.doi.org/10.1186/2191-0855-3-28
_version_ 1782273015081336832
author Bel-Rhlid, Rachid
Thapa, Dinesh
Kraehenbuehl, Karin
Hansen, Carl Erik
Fischer, Lutz
author_facet Bel-Rhlid, Rachid
Thapa, Dinesh
Kraehenbuehl, Karin
Hansen, Carl Erik
Fischer, Lutz
author_sort Bel-Rhlid, Rachid
collection PubMed
description The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hydrolysis of 5-caffeoylquinic acid (5-CQA) into caffeic acid (CA) by L. johnsonii esterase occurred during the first 16 h of reaction time. No dihydrocaffeic acid was identified in the reaction mixture. The decarboxylation of CA into 4-vinylcatechol (4-VC) started only when the maximum concentration of CA was reached (10 μmol/ml). CA was completely transformed into 4-VC after 48 h of incubation. No 4-vinylphenol or other derivatives could be identified in the reaction media. In this study we demonstrate the capability of L. johnsonii to transform chlorogenic acids from green coffee extract into 4-VC in two steps one pot reaction. Thus, the enzymatic potential of certain lactobacilli might be explored to generate flavor compounds from plant polyphenols.
format Online
Article
Text
id pubmed-3679781
institution National Center for Biotechnology Information
language English
publishDate 2013
publisher Springer
record_format MEDLINE/PubMed
spelling pubmed-36797812013-06-14 Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533 Bel-Rhlid, Rachid Thapa, Dinesh Kraehenbuehl, Karin Hansen, Carl Erik Fischer, Lutz AMB Express Original Article The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hydrolysis of 5-caffeoylquinic acid (5-CQA) into caffeic acid (CA) by L. johnsonii esterase occurred during the first 16 h of reaction time. No dihydrocaffeic acid was identified in the reaction mixture. The decarboxylation of CA into 4-vinylcatechol (4-VC) started only when the maximum concentration of CA was reached (10 μmol/ml). CA was completely transformed into 4-VC after 48 h of incubation. No 4-vinylphenol or other derivatives could be identified in the reaction media. In this study we demonstrate the capability of L. johnsonii to transform chlorogenic acids from green coffee extract into 4-VC in two steps one pot reaction. Thus, the enzymatic potential of certain lactobacilli might be explored to generate flavor compounds from plant polyphenols. Springer 2013-05-21 /pmc/articles/PMC3679781/ /pubmed/23692950 http://dx.doi.org/10.1186/2191-0855-3-28 Text en Copyright ©2013 Bel-Rhlid et al.; licensee Springer. http://creativecommons.org/licenses/by/2.0 This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Bel-Rhlid, Rachid
Thapa, Dinesh
Kraehenbuehl, Karin
Hansen, Carl Erik
Fischer, Lutz
Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
title Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
title_full Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
title_fullStr Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
title_full_unstemmed Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
title_short Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
title_sort biotransformation of caffeoyl quinic acids from green coffee extracts by lactobacillus johnsonii ncc 533
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3679781/
https://www.ncbi.nlm.nih.gov/pubmed/23692950
http://dx.doi.org/10.1186/2191-0855-3-28
work_keys_str_mv AT belrhlidrachid biotransformationofcaffeoylquinicacidsfromgreencoffeeextractsbylactobacillusjohnsoniincc533
AT thapadinesh biotransformationofcaffeoylquinicacidsfromgreencoffeeextractsbylactobacillusjohnsoniincc533
AT kraehenbuehlkarin biotransformationofcaffeoylquinicacidsfromgreencoffeeextractsbylactobacillusjohnsoniincc533
AT hansencarlerik biotransformationofcaffeoylquinicacidsfromgreencoffeeextractsbylactobacillusjohnsoniincc533
AT fischerlutz biotransformationofcaffeoylquinicacidsfromgreencoffeeextractsbylactobacillusjohnsoniincc533