@article{fdi:010037818,
  title = {{D}egradation of procyanidins by {A}spergillus fumigatus : {I}dentification of a novel aromatic ring cleavage product},
  author = {{C}ontreras-{D}ominguez, {M}onica and {G}uyot, {S}. and {M}arnet, {N}. and {L}e {P}etit, {J}. and {P}erraud {G}aime, {I}sabelle and {R}oussos, {S}evastianos and {A}ugur, {C}hristopher},
  editor = {},
  language = {{ENG}},
  abstract = {{A}spergillus fumigatus was able to grow on apple-purified procyanidins ({PC}s). {PC}s concentration decreased 30% over the first 60 {I}t of liquid fermentation. {T}he mean degree of polymerization ({DP}n) of apple-purified {PC}s increased from 8 to 15 during the fermentation. {A} fungal enzyme extract from the liquid fermentation was used to study procyanidin {B}2 [(-)-epicatechin-(4 beta-8)-(-)-epicatechin] degradation. {T}he major degradation product ({PB}2-{X}) had a retention time of 10.5 min and a molecular mass at m/z 609. {H}igh-performance liquid chromatography/multiple fragment mass spectrometry ({HPLC}/{MS}") was used for the structural characterization of {P}132-{X} as well as that of thiolysis-treated {P}132-{X}, {T}welve fragment ions at m/z 565, 547, 457, 439 (two fragment ions), 421, 413, 377, 395, 351, 287 and 277 were completely identified. {I}t was therefore deduced that the terminal unit of procyanidin {B}2 dimer was modified by an oxygenase from {A}. fumigatus leaving the extension unit intact. {I}n addition, {FT}-{IR} analysis confirmed a lactone formation in (-)-epicatechin moiety involved in oxidative degradation. {T}wo reaction schemes were postulated for the interpretation of the results.},
  keywords = {fungus ; polyphenol ; condensed tannin ; biodegradation ; {HPLC} ; {MS}},
  booktitle = {},
  journal = {{B}iochimie},
  volume = {88},
  numero = {12},
  pages = {1899--1908},
  ISSN = {0300-9084},
  year = {2006},
  DOI = {10.1016/j.biochi.2006.07.011},
  URL = {https://www.documentation.ird.fr/hor/fdi:010037818},
}