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Enzymatic production of caffeic acid by koji from plant resources containing caffeoylquinic acid derivatives.

Authors
  • Yoshimoto, Makoto
  • Kurata-Azuma, Rie
  • Fujii, Makoto
  • Hou, De-Xing
  • Ikeda, Kohji
  • Yoshidome, Tomohisa
  • Osako, Miho
Type
Published Article
Journal
Bioscience, biotechnology, and biochemistry
Publication Date
Sep 01, 2005
Volume
69
Issue
9
Pages
1777–1781
Identifiers
PMID: 16195601
Source
Medline
License
Unknown

Abstract

The effect of a koji (Aspergillus awamori mut.) extract on the caffeoylquinic acid derivatives purified from sweetpotato (Ipomoea batatas L.) leaves was examined to develop the mass production of caffeic acid. A koji extract hydrolyzed the caffeoylquinic acid derivatives, chlorogenic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid and 3,4,5-tri-O-caffeoylquinic acid, to caffeic acid. Furthermore, the koji extract also converted the major polyphenolic components from sweetpotato, burdock (Arctium lappa L.), and mugwort (Artemisia indica var. maximowiczii) leaves to caffeic acid. These results suggest that the production of caffeic acid from plant resources containing caffeoylquinic acid derivatives is possible.

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