Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation

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,1...

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Detalles Bibliográficos
Autores principales: Huang, Yong-Lin, Nagai, Sachi, Tanaka, Takashi, Matsuo, Yosuke, Saito, Yoshinori, Kouno, Isao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270010/
https://www.ncbi.nlm.nih.gov/pubmed/23615533
http://dx.doi.org/10.3390/molecules18054868
Descripción
Sumario: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.

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