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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Main Authors:	Isao Kouno, Yosuke Matsuo, Takashi Tanaka, Yong-Lin Huang, Sachi Nagai, Yoshinori Saito
Format:	Article
Language:	English
Published:	MDPI AG 2013-04-01
Series:	Molecules
Subjects:	post-fermented tea anaerobic fermentation triterpene oleanane Awa-bancha
Online Access:	http://www.mdpi.com/1420-3049/18/5/4868

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spelling	doaj-7d1ca7f8f71c442cbad9dfc8195f55592020-11-25T01:26:16ZengMDPI AGMolecules1420-30492013-04-011854868487510.3390/molecules18054868Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial FermentationIsao KounoYosuke MatsuoTakashi TanakaYong-Lin HuangSachi NagaiYoshinori SaitoFour 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.http://www.mdpi.com/1420-3049/18/5/4868post-fermented teaanaerobic fermentationtriterpeneoleananeAwa-bancha
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Isao Kouno Yosuke Matsuo Takashi Tanaka Yong-Lin Huang Sachi Nagai Yoshinori Saito
spellingShingle	Isao Kouno Yosuke Matsuo Takashi Tanaka Yong-Lin Huang Sachi Nagai Yoshinori Saito Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation Molecules post-fermented tea anaerobic fermentation triterpene oleanane Awa-bancha
author_facet	Isao Kouno Yosuke Matsuo Takashi Tanaka Yong-Lin Huang Sachi Nagai Yoshinori Saito
author_sort	Isao Kouno
title	Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
title_short	Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
title_full	Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
title_fullStr	Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
title_full_unstemmed	Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation
title_sort	two new oleanane-type triterpenes isolated from japanese post-fermented tea produced by anaerobic microbial fermentation
publisher	MDPI AG
series	Molecules
issn	1420-3049
publishDate	2013-04-01
description	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.
topic	post-fermented tea anaerobic fermentation triterpene oleanane Awa-bancha
url	http://www.mdpi.com/1420-3049/18/5/4868
work_keys_str_mv	AT isaokouno twonewoleananetypetriterpenesisolatedfromjapanesepostfermentedteaproducedbyanaerobicmicrobialfermentation AT yosukematsuo twonewoleananetypetriterpenesisolatedfromjapanesepostfermentedteaproducedbyanaerobicmicrobialfermentation AT takashitanaka twonewoleananetypetriterpenesisolatedfromjapanesepostfermentedteaproducedbyanaerobicmicrobialfermentation AT yonglinhuang twonewoleananetypetriterpenesisolatedfromjapanesepostfermentedteaproducedbyanaerobicmicrobialfermentation AT sachinagai twonewoleananetypetriterpenesisolatedfromjapanesepostfermentedteaproducedbyanaerobicmicrobialfermentation AT yoshinorisaito twonewoleananetypetriterpenesisolatedfromjapanesepostfermentedteaproducedbyanaerobicmicrobialfermentation
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Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation

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