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

13 Citations (Scopus)
3 Downloads (Pure)

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

Keywords

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

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