Dataset Information

New Dammarane Triterpenoids, Caffruones A-D, from the Cherries of Coffea arabica.

ABSTRACT: In present study, four new dammarane-type triterpenoids, namely caffruones A-D (1-4), were isolated from the cherries of Coffea arabica. Their structures were elucidated by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, ¹H-¹H COSY, and ROESY), HRMS and IR spectra. This is the first time that tetracyclic triterpenes have been reported in genus Coffea.

SUBMITTER: Wang X

PROVIDER: S-EPMC6224810 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature

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New Dammarane Triterpenoids, Caffruones A-D, from the Cherries of Coffea arabica.

Wang Xia X Peng Xing-Rong XR Lu Jing J Hu Gui-Lin GL Qiu Ming-Hua MH

Natural products and bioprospecting 20180820 6

In present study, four new dammarane-type triterpenoids, namely caffruones A-D (1-4), were isolated from the cherries of Coffea arabica. Their structures were elucidated by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, <sup>1</sup>H-<sup>1</sup>H COSY, and ROESY), HRMS and IR spectra. This is the first time that tetracyclic triterpenes have been reported in genus Coffea. ...[more]

PMID: 30128843

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Project description:A cup of coffee is the final product of a complex chain of operations. Wet postharvest processing of coffee is one of these operations, which involves a fermentation that inevitably has to be performed on-farm. During wet coffee processing, the interplay between microbial activities and endogenous bean metabolism results in a specific flavor precursor profile of the green coffee beans. Yet, how specific microbial communities and the changing chemical compositions of the beans determine the flavor of a cup of coffee remains underappreciated. Through a multiphasic approach, the establishment of the microbial communities, as well as their prevalence during wet processing of Coffea arabica, was followed at an experimental farm in Ecuador. Also, the metabolites produced by the microorganisms and those of the coffee bean metabolism were monitored to determine their influence on the green coffee bean metabolite profile over time. The results indicated that lactic acid bacteria were prevalent well before the onset of fermentation and that the fermentation duration entailed shifts in their communities. The fermentation duration also affected the compositions of the beans, so that longer-fermented coffee had more notes that are preferred by consumers. As a consequence, researchers and coffee growers should be aware that the flavor of a cup of coffee is determined before as well as during on-farm processing and that under the right conditions, longer fermentation times can be favorable, although the opposite is often believed.IMPORTANCE Coffee needs to undergo a long chain of events to transform from coffee cherries to a beverage. The coffee postharvest processing is one of the key phases that convert the freshly harvested cherries into green coffee beans before roasting and brewing. Among multiple existing processing methods, the wet processing has been usually applied for Arabica coffee and produces decent quality of both green coffee beans and the cup of coffee. In the present case study, wet processing was followed by a multiphasic approach through both microbiological and metabolomic analyses. The impacts of each processing step, especially the fermentation duration, were studied in detail. Distinct changes in microbial ecosystems, processing waters, coffee beans, and sensory quality of the brews were found. Thus, through fine-tuning of the parameters in each step, the microbial diversity and endogenous bean metabolism can be altered during coffee postharvest processing and hence provide potential to improve coffee quality.

Project description:Polyploidy is more than two chromosomal sets per nucleus, as the allotetraploid Coffea arabica. Due to allotetraploidy, C. arabica shows different phenotypes compare to diploid Coffea species, highlighting by beverage quality produced from its grains. Looking for the possibility of new phenotypes coupled with economic feature, considerable progress since 60's was reached for synthetic chromosome set doubling (CSD) in vitro, involving especially the antitubulin compounds, biological material, and used tissue culture pathway as the indirect somatic embryogenesis (ISE). Here, we aimed to regenerate autotetraploid and auto-alloctaploid plantlets of Coffea canephora and C. arabica, respectively, from a novel in vitro CSD procedure for Coffea. Exploring the ISE pathway, we treated the cellular aggregate suspensions (CAS) with 0.0 (control), 0.5, 1.5, or 2.5 mM of colchicine solution for 48, 72, or 96 h and maintained in liquid medium under constant orbital shaking. After transferring the CAS to semisolid media for somatic embryo regeneration, we considered it as cellular mass. Mature cotyledonary somatic embryos were only regenerated from cellular masses treated with 2.5 mM/48 h and 2.5 mM/72 h for C. canephora and with 0.5 mM/48 h for C. arabica. Evaluating the DNA ploidy level and the chromosome counting revealed that 36 (34.9%) plantlets of C. canephora were autotetraploids (4C = 2.86 pg, 2n = 4x = 44) and 61 (21.1%) of C. arabica were auto-alloctaploids (4C = 5.24 pg, 2n = 8x = 88). The CSD procedure, exploring the CAS proliferation and ISE pathway, promoted whole-genome duplication and resulted in a relatively high number of solid polyploids of both Coffea species. Due to distinct responses, DNA sequence fidelity (genetic) and global level of 5-methylcytosine (epigenetic) were evaluated. We observed that the increase of 5-methylcytosine levels was associated with somatic embryo regeneration from cells showing DNA sequence fidelity for the tested SSR primers. In conclusion, the adopted procedure for in vitro CSD is reproducible for induction, regeneration and propagation of Coffea polyploids and potentially other shrubbery and woody species. In view of the novelty of this procedure to generate new germplasm, we show the key issues and the steps of the CSD procedure.

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Dataset Information

New Dammarane Triterpenoids, Caffruones A-D, from the Cherries of Coffea arabica.

Publications

New Dammarane Triterpenoids, Caffruones A-D, from the Cherries of Coffea arabica.

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