This study determined the fate of deoxyanthocyanidins in @entity1101 sourdoughs. Sourdoughs prepared from the red @entity1101 variety Town were fermented with the @entity14627 -decarboxylating strains @entity1336 FUA3171 and the decarboxylase negative @entity6329 FUA3166. Deoxyanthocyanidins were analyzed by liquid chromatography-tandem mass spectrometry (LC- @entity15 / @entity15 ). @entity60853 and methoxyapigeninidin were the major deoxyanthocyanidins prior to fermentation. During fermentation, novel deoxyanthocyanidins were formed. Purification by preparative LC, followed by NMR analysis and high-resolution @entity15 identified two of the compounds as 6-deoxyanthocyanidin-vinylphenol and pyrano-3-deoxyanthocyanidin. To identify pathways for their formation, @entity1101 was fermented with single strains, @entity1336 or @entity6329 . 6-Deoxyanthocyanidin-vinylphenol and pyrano-3-deoxyanthocyanidin were formed only during fermentation with @entity1336 FUA3171, indicating a role of vinylphenol in their formation. Chemical synthesis confirmed that 6-deoxyanthocyanidin-vinylphenol and pyrano-3-deoxyanthocyanidin are formed from @entity60853 with vinylphenol but not with @entity25371 as reactants. In conclusion, the products of microbial decarboxylation of @entity55129 convert @entity60853 and methoxyapigeninidin to pyrano-3-deoxyanthocyanidins and vinylphenol adducts.

Novel pyrano and vinylphenol adducts of deoxyanthocyanidins in XXXX sourdough.

@entity60853 :: ('MESH:C104027', 'Chemical') :: ['Apigeninidin', 'apigeninidin'] @entity25371 :: ('MESH:C032171', 'Chemical') :: ['p-coumaric acid'] @entity1101 :: ('4558', 'Species') :: ['sorghum'] @entity14627 :: ('MESH:C040048', 'Chemical') :: ['caffeic acid'] @entity6329 :: ('1582', 'Species') :: ['L. casei'] @entity55129 :: ('MESH:D003373', 'Chemical') :: ['hydroxycinnamic acids'] @entity1336 :: ('1590', 'Species') :: ['L. plantarum', 'Lactobacillus plantarum'] @entity15 :: ('MESH:D009103', 'Disease') :: ['MS']
@entity1101 :: (4558,Species) :: ['sorghum']
