Molecules 2013, 18(5), 4868-4875; doi:10.3390/molecules18054868
Article

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

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Received: 25 February 2013; in revised form: 18 April 2013 / Accepted: 22 April 2013 / Published: 24 April 2013
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Abstract: 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.
Keywords: post-fermented tea; anaerobic fermentation; triterpene; oleanane; Awa-bancha
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Huang, Y.-L.; Nagai, S.; Tanaka, T.; Matsuo, Y.; Saito, Y.; Kouno, I. Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation. Molecules 2013, 18, 4868-4875.

AMA Style

Huang Y-L, Nagai S, Tanaka T, Matsuo Y, Saito Y, Kouno I. Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation. Molecules. 2013; 18(5):4868-4875.

Chicago/Turabian Style

Huang, Yong-Lin; Nagai, Sachi; Tanaka, Takashi; Matsuo, Yosuke; Saito, Yoshinori; Kouno, Isao. 2013. "Two New Oleanane-Type Triterpenes Isolated from Japanese Post-Fermented Tea Produced by Anaerobic Microbial Fermentation." Molecules 18, no. 5: 4868-4875.


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