@article{oai:nagasaki-u.repo.nii.ac.jp:00005603,
 author = {Shii, Takuya and Asada, Chiori and Matsuo, Yosuke and Saito, Yoshinori and Tanaka, Takashi},
 issue = {2},
 journal = {Journal of Natural Medicines},
 month = {Apr},
 note = {The phenolic constituents of lahpet-so, a traditional postfermented tea of Myanmar produced under anaerobic conditions, were examined. The major polyphenols were identified to be pyrogallol and 4′-hydroxyphenyl-3- (2′′,4′′,6′′-trihydroxyphenyl)-propan-2-ol, 3′,4′-dihydroxyphenyl-3-(2′′,4′′, 6′′-trihydroxyphenyl)-propan-2-ol, and 3′,4′,5′- trihydroxyphenyl-3-(2′′,4′′,6′′- trihydroxyphenyl)-propan-2-ol. The hydroxydiphenylpropan-2-ols were identical to the initial metabolites produced from green tea catechins by mammalian intestinal bacteria. In addition, an anaerobic mixed-fermentation experiment using lahpet-so and Japanese commercial green tea afforded two new catechin degradation products together with known compound bruguierol B and the above-mentioned catechin metabolites. Based on spectroscopic evidence, the structures of the new compounds were concluded to be 4-(2,5-dihydroxyhexyl) benzene-1,2-diol and (5S,8R)-6,7,8,9-tetrahydro-5-methyl-5・8-epoxy-5H- benzocycloheptene-2,3,4-triol. Interestingly, the production mechanism was deduced to be the inverse of the biosynthesis of the flavan-3-ol A ring., Journal of Natural Medicines, 68(2), pp.459-464; 2014},
 pages = {459--464},
 title = {Polyphenols in lahpet-so and two new catechin metabolites produced by anaerobic microbial fermentation of green tea},
 volume = {68},
 year = {2014}
}