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Bel-Rhlid R, Thapa D, Kraehenbuehl K, et al. Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533. AMB Express. 2013;3:28doi: 10.1186/2191-0855-3-28.
Bel-Rhlid, R., Thapa, D., Kraehenbuehl, K., Hansen, C. E., & Fischer, L. (2013). Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533. AMB Express, 328. https://doi.org/10.1186/2191-0855-3-28
Bel-Rhlid, Rachid, et al. "Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533." AMB Express vol. 3 (2013): 28. doi: https://doi.org/10.1186/2191-0855-3-28
Bel-Rhlid R, Thapa D, Kraehenbuehl K, Hansen CE, Fischer L. Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533. AMB Express. 2013 May 21;3:28. doi: 10.1186/2191-0855-3-28. eCollection 2013. PMID: 23692950; PMCID: PMC3679781.
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AMB Express. 2013 May 21;3:28. doi: 10.1186/2191-0855-3-28. eCollection 2013.

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

AMB Express

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

Affiliations

  1. Nestec Ltd, Nestlé Research Centre, Vers-chez-les-Blanc, P.O. Box 44, Lausanne 26, 1000, Switzerland.
  2. Rowett Institute of Nutrition and Health Gut, Health/Microbial Biochemistry, University of Aberdeen, Greenburn Road, Bucksburn, Aberdeen, AB21 9SB, Scotland.
  3. Institute of Food Science and Biotechnology, Faculty of Natural Sciences, University of Hohenheim (Stuttgart), Garbenstr. 25, Stuttgart, D-70593, Germany.

PMID: 23692950 PMCID: PMC3679781 DOI: 10.1186/2191-0855-3-28

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.

Keywords: 4-vinylcatechol; Chlorogenic acid; Decarboxylase; Esterase; L. johnsonii

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