Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533
- Publikations-Art
- Zeitschriftenbeitrag (peer-reviewed)
- Autoren
- Bel-Rhlid, R.; Thapa, D.; Kraehenbuehl, K.; Hansen, C.E.; Fischer, L.
- Erscheinungsjahr
- 2013
- Veröffentlicht in
- AMB Express
- Verlag
- SpringerOpen
- Band/Volume
- 3/
- DOI
- 10.1186/2191-0855-3-28
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.