New diterpenoids isolated from Stevia rebaudiana fermented by Saccharomyces cerevisiae

[Display omitted] Five new labdane-type diterpenoids, sterebins Q1 (1), Q2 (2), Q3 (3), Q4 (4), and R (5), were isolated from Stevia rebaudiana fermented by Saccharomyces cerevisiae. The structures of these compounds were established using NMR, MS, and IR methods and their absolute configurations we...

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Bibliographic Details
Published inTetrahedron letters Vol. 56; no. 29; pp. 4377 - 4382
Main Authors Kamauchi, Hitoshi, Kon, Tatsuhiko, Kinoshita, Kaoru, Takatori, Kazuhiko, Takahashi, Kunio, Koyama, Kiyotaka
Format Journal Article
LanguageEnglish
Published OXFORD Elsevier Ltd 15.07.2015
Elsevier
Subjects
Chemistry
Chemistry, Organic
Diterpenoid
Diversity
Fermentation
Physical Sciences
Saccharomyces cerevisiae
Science & Technology
Stevia rebaudiana
Diterpenoid
Stevia rebaudiana
Fermentation
Saccharomyces cerevisiae
Diversity
STEREBINS
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Summary:[Display omitted] Five new labdane-type diterpenoids, sterebins Q1 (1), Q2 (2), Q3 (3), Q4 (4), and R (5), were isolated from Stevia rebaudiana fermented by Saccharomyces cerevisiae. The structures of these compounds were established using NMR, MS, and IR methods and their absolute configurations were determined by the ECD spectra of their benzoate derivatives. Through the structures of these new compounds, it was established that the fermentation process caused selective epoxidation and nucleophilic addition of water. Thus, fermentation is an effective way to develop new natural resources for use as drug candidates by enhancing the diversity of natural compounds.
ISSN:0040-4039
1873-3581
DOI:10.1016/j.tetlet.2015.05.092