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

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

1
Department of Natural Product Chemistry, Graduate School of Biomedical Sciences,Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521, Japan
2
Guangxi Key Laboratory of Functional Phytochemicals Research and Utilization,Guangxi Institute of Botany, Guilin 541006, China
*
Author to whom correspondence should be addressed.
Received: 25 February 2013 / Revised: 18 April 2013 / Accepted: 22 April 2013 / Published: 24 April 2013
(This article belongs to the Section Natural Products)
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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. View Full-Text
Keywords: post-fermented tea; anaerobic fermentation; triterpene; oleanane; Awa-bancha post-fermented tea; anaerobic fermentation; triterpene; oleanane; Awa-bancha
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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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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.

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