Enzymatic Production of Caffeic Acid by Koji from Plant Resources Containing Caffeoylquinic Acid Derivatives
| Autor: | Tomohisa Yoshidome, Miho Osako, Makoto Yoshimoto, Rie Kurata-Azuma, Makoto Fujii, De-Xing Hou, Kohji Ikeda |
|---|---|
| Rok vydání: | 2005 |
| Předmět: |
Quinic Acid
Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry chemistry.chemical_compound Hydrolysis Caffeic Acids Mugwort Chlorogenic acid Caffeic acid Food science Ipomoea batatas Molecular Biology Aspergillus awamori Organic Chemistry food and beverages General Medicine Plant Leaves Caffeoylquinic acid Aspergillus chemistry Polyphenol Arctium lappa Biotechnology |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 69:1777-1781 |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1271/bbb.69.1777 |
| Popis: | The effect of a koji (Aspergillus awamori mut.) extract on the caffeoylquinic acid derivatives purified from sweetpotato (Ipomoea batatas L.) leaves was examined to develop the mass production of caffeic acid. A koji extract hydrolyzed the caffeoylquinic acid derivatives, chlorogenic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid and 3,4,5-tri-O-caffeoylquinic acid, to caffeic acid. Furthermore, the koji extract also converted the major polyphenolic components from sweetpotato, burdock (Arctium lappa L.), and mugwort (Artemisia indica var. maximowiczii) leaves to caffeic acid. These results suggest that the production of caffeic acid from plant resources containing caffeoylquinic acid derivatives is possible. |
| Databáze: | OpenAIRE |
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