Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533

Rachid Bel-Rhlid*, Dinesh Thapa, Karin Kraehenbuehl, Carl Erik Hansen, Lutz Fischer

*Corresponding author for this work

Research output: Contribution to journalArticle

10 Citations (Scopus)
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Abstract

The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hydrolysis of 5-caffeoylquinic acid (5-CQA) into caffeic acid (CA) by L. johnsonii esterase occurred during the first 16 h of reaction time. No dihydrocaffeic acid was identified in the reaction mixture. The decarboxylation of CA into 4-vinylcatechol (4-VC) started only when the maximum concentration of CA was reached (10 μmol/ml). CA was completely transformed into 4-VC after 48 h of incubation. No 4-vinylphenol or other derivatives could be identified in the reaction media. In this study we demonstrate the capability of L. johnsonii to transform chlorogenic acids from green coffee extract into 4-VC in two steps one pot reaction. Thus, the enzymatic potential of certain lactobacilli might be explored to generate flavor compounds from plant polyphenols.

Original languageEnglish
Article number28
Pages (from-to)1-7
Number of pages7
JournalAMB Express
Volume3
DOIs
Publication statusPublished - 21 May 2013

Fingerprint

Quinic Acid
Coffee
Biotransformation
Chlorogenic Acid
Esterases
Decarboxylation
Carboxy-Lyases
Polyphenols
Lactobacillus
Hydrolysis
caffeic acid
Lactobacillus johnsonii
Enzymes

Keywords

  • 4-vinylcatechol
  • Chlorogenic acid
  • Decarboxylase
  • Esterase
  • L. johnsonii

ASJC Scopus subject areas

  • Biophysics
  • Applied Microbiology and Biotechnology

Cite this

Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533. / Bel-Rhlid, Rachid; Thapa, Dinesh; Kraehenbuehl, Karin; Hansen, Carl Erik; Fischer, Lutz.

In: AMB Express, Vol. 3, 28, 21.05.2013, p. 1-7.

Research output: Contribution to journalArticle

Bel-Rhlid, Rachid ; Thapa, Dinesh ; Kraehenbuehl, Karin ; Hansen, Carl Erik ; Fischer, Lutz. / Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533. In: AMB Express. 2013 ; Vol. 3. pp. 1-7.
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abstract = "The potential of Lactobacillus johnsonii NCC 533 to metabolize chlorogenic acids from green coffee extract was investigated. Two enzymes, an esterase and a hydroxycinnamate decarboxylase (HCD), were involved in this biotransformation. The complete hydrolysis of 5-caffeoylquinic acid (5-CQA) into caffeic acid (CA) by L. johnsonii esterase occurred during the first 16 h of reaction time. No dihydrocaffeic acid was identified in the reaction mixture. The decarboxylation of CA into 4-vinylcatechol (4-VC) started only when the maximum concentration of CA was reached (10 μmol/ml). CA was completely transformed into 4-VC after 48 h of incubation. No 4-vinylphenol or other derivatives could be identified in the reaction media. In this study we demonstrate the capability of L. johnsonii to transform chlorogenic acids from green coffee extract into 4-VC in two steps one pot reaction. Thus, the enzymatic potential of certain lactobacilli might be explored to generate flavor compounds from plant polyphenols.",
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