Characterization of metabolites produced from the biotransformation of 6-shogaol formed by Aspergillus niger
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jo, Soo Kyung | - |
dc.contributor.author | Kim, In Sook | - |
dc.contributor.author | Rehman, Shaheed Ur | - |
dc.contributor.author | Ha, Sang Keun | - |
dc.contributor.author | Park, Ho-Young | - |
dc.contributor.author | Park, Yong Kon | - |
dc.contributor.author | Yoo, Hye Hyun | - |
dc.date.accessioned | 2021-06-22T17:24:27Z | - |
dc.date.available | 2021-06-22T17:24:27Z | - |
dc.date.created | 2021-01-21 | - |
dc.date.issued | 2016-01 | - |
dc.identifier.issn | 1438-2377 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/erica/handle/2021.sw.erica/14643 | - |
dc.description.abstract | 6-Shogaol [(4E)-1-(4-Hydroxy-3-methoxyphenyl)-4-decen-3-one] is a pungent and bioactive ingredient of ginger. This study investigated the biotransformation of 6-shogaol by Aspergillus niger. 6-Shogaol was fermented by A. niger, and the resultant metabolites were structurally characterized by liquid chromatography-quadrupole time-of-flight mass spectrometry (LC-QTOF MS). As a result, 6-shogaol was biotransformed to yield metabolites: M1, M2 (6-paradol), M3, and M4. The major metabolic routes were reduction and hydroxylation; the carbonyl group and double bond of 6-shogaol were reduced to generate M1 and M2, respectively, which were further hydroxylated or reduced to M3 and M4. Among these metabolites, M1 was reported for the first time in this study. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | Springer Verlag | - |
dc.title | Characterization of metabolites produced from the biotransformation of 6-shogaol formed by Aspergillus niger | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Yoo, Hye Hyun | - |
dc.identifier.doi | 10.1007/s00217-015-2519-6 | - |
dc.identifier.scopusid | 2-s2.0-84953351992 | - |
dc.identifier.wosid | 000368105400013 | - |
dc.identifier.bibliographicCitation | European Food Research and Technology, v.242, no.1, pp.137 - 142 | - |
dc.relation.isPartOf | European Food Research and Technology | - |
dc.citation.title | European Food Research and Technology | - |
dc.citation.volume | 242 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 137 | - |
dc.citation.endPage | 142 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | ZINGIBER-OFFICINALE ROSCOE | - |
dc.subject.keywordPlus | GINGER | - |
dc.subject.keywordPlus | CONSTITUENTS | - |
dc.subject.keywordPlus | SHOGAOLS | - |
dc.subject.keywordPlus | EXTRACT | - |
dc.subject.keywordPlus | ANALOGS | - |
dc.subject.keywordAuthor | Ginger | - |
dc.subject.keywordAuthor | 6-Shogaol | - |
dc.subject.keywordAuthor | Aspergillus niger | - |
dc.subject.keywordAuthor | Biotransformation | - |
dc.subject.keywordAuthor | LC-QTOF MS | - |
dc.identifier.url | https://link.springer.com/article/10.1007%2Fs00217-015-2519-6 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
55 Hanyangdeahak-ro, Sangnok-gu, Ansan, Gyeonggi-do, 15588, Korea+82-31-400-4269 sweetbrain@hanyang.ac.kr
COPYRIGHT © 2021 HANYANG UNIVERSITY. ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.