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

doi:10.1186/2191-0855-3-28

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

The Rowett Institute of Nutrition and Health

Research output: Contribution to journal › Article › peer-review

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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 language	English
Article number	28
Pages (from-to)	1-7
Number of pages	7
Journal	AMB Express
Volume	3
DOIs	https://doi.org/10.1186/2191-0855-3-28
Publication status	Published - 21 May 2013

Bibliographical note

Acknowledgements

The authors are grateful to Nicole Page-Zoerkler and Olivier Mauroux for their technical assistant. We thank David Pridmore and Kimo Makkinen for critical reading of this manuscript.

Keywords

4-vinylcatechol
Chlorogenic acid
Decarboxylase
Esterase
L. johnsonii

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10.1186/2191-0855-3-28Licence: CC BY

Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
© 2013 Bel-Rhlid et al.; licensee Springer. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Final published version, 622 KBLicence: CC BY

Cite this

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title = "Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533",

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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AU - Hansen, Carl Erik

AU - Fischer, Lutz

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

Abstract

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Keywords

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