{"created":"2023-05-15T16:49:00.050265+00:00","id":26252,"links":{},"metadata":{"_buckets":{"deposit":"f81eda2f-5f4e-415d-9d62-9e225ad07e16"},"_deposit":{"created_by":2,"id":"26252","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"26252"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00026252","sets":["10:11"]},"author_link":["111997","111998"],"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"1142","bibliographicPageStart":"1131","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"Chemical and Pharmaceutical Bulletin"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Black tea accounts for 70-80% of world tea production, and the polyphenols therein are produced by enzymatic oxidation of four \ntea catechins during tea fermentation. However, only limited groups of dimeric oxidation products, such as theaflavins, theasinensins, and theacitrins, have been isolated from black tea and chemically characterized. This is largely because of the complexity and heterogeneity of the oxidation products. To determine structures and production mechanisms of uncharacterized black tea polyphenols,in vitro model fermentation experiments using pure catechins and polyphenol oxidase have been applied, and basic oxidation mechanisms\n have been established. Contemporary methods, such as LC-MS, are also effective to identify catechin oxidation products in black tea. Despite ongoing efforts, almost 60% of the solids in black tea infusion remain uncharacterized. These compounds include the so-called thearubigins, which are a heterogeneous mixture of uncharacterized catechin oxidation products with oligomeric structures. This review \nsummarizes the current knowledge of the production mechanisms of representative black tea polyphenols and presents recent progress in characterization of thearubigins.","subitem_description_type":"Abstract"}]},"item_2_description_63":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"Chemical & pharmaceutical bulletin, 68(12), pp.1131-1142; 2020","subitem_description_type":"Other"}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本薬学会"}]},"item_2_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1248/cpb.c20-00295","subitem_relation_type_select":"DOI"}}]},"item_2_rights_13":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"c 2020 The Pharmaceutical Society of Japan"}]},"item_2_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00092363","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_8":{"attribute_name":"EISSN","attribute_value_mlt":[{"subitem_source_identifier":"13475223","subitem_source_identifier_type":"ISSN"}]},"item_2_text_62":{"attribute_name":"出版者別言語","attribute_value_mlt":[{"subitem_text_value":"The Pharmaceutical Society of Japan"}]},"item_2_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tanaka, Takashi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Matsuo, Yosuke"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-24"}],"displaytype":"detail","filename":"CPBul68_1131.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"CPBul68_1131.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/26252/files/CPBul68_1131.pdf"},"version_id":"e85c76b7-7598-494f-9f4c-e328835ad6da"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"black tea","subitem_subject_scheme":"Other"},{"subitem_subject":"catechin oxidation","subitem_subject_scheme":"Other"},{"subitem_subject":"theacitrin","subitem_subject_scheme":"Other"},{"subitem_subject":"theaflavin","subitem_subject_scheme":"Other"},{"subitem_subject":"thearubigin","subitem_subject_scheme":"Other"},{"subitem_subject":"theasinensin","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Production Mechanisms of Black Tea Polyphenols","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Production Mechanisms of Black Tea Polyphenols"}]},"item_type_id":"2","owner":"2","path":["11"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-22"},"publish_date":"2020-12-22","publish_status":"0","recid":"26252","relation_version_is_last":true,"title":["Production Mechanisms of Black Tea Polyphenols"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T23:02:31.580151+00:00"}