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New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.

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Abstract

Two new phenolic compounds, teadenol A (1) and teadenol B (2), were isolated from tea (Camellia sinensis L.) leaves fermented with Aspergillus sp. (PK-1, FARM AP-21280). The chemical structures of 1 and 2 were elucidated based on the analyses of their spectroscopic data. The absolute configurations of the structures of 1 and 2 were also certified by their biosynthetic preparation in the treatment of tea catechins with Aspergillus sp.

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Authors and Affiliations

  1. Department of Applied Biological Sciences, Faculty of Agriculture, Saga University, 1 Honjo, Saga, 840-8502, Japan

    Rani Agustina Wulandari, Masami Amano, Teruyoshi Yanagita & Kanji Ishimaru

  2. Graduate School of Biomedical Sciences and School of Pharmaceutical Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki, 852-8521, Japan

    Takashi Tanaka & Isao Kouno

  3. Riverson Co. Ltd., 932 Matsubara, Fukuroi, 437-1117, Japan

    Denbei Kawamura

Authors
  1. Rani Agustina Wulandari
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  2. Masami Amano
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  3. Teruyoshi Yanagita
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  4. Takashi Tanaka
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  5. Isao Kouno
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  6. Denbei Kawamura
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  7. Kanji Ishimaru
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Corresponding author

Correspondence to Kanji Ishimaru.

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Wulandari, R.A., Amano, M., Yanagita, T. et al. New phenolic compounds from Camellia sinensis L. leaves fermented with Aspergillus sp.. J Nat Med 65, 594–597 (2011). https://doi.org/10.1007/s11418-011-0515-0

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  • DOI: https://doi.org/10.1007/s11418-011-0515-0

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