Literature summary for 3.1.1.B10 extracted from

Siebert, M.; Berger, R.G.; Nieter, A.
Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee (2018), Food Chem., 258, 124-128 .

Search for more literature for 3.1.1.B10

Application

Application	Comment	Organism
food industry	the enzyme is used to decrease 5-O-chlorogenic acid content in coffee powder. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-O-chlorogenic acid concentration without significantly affecting the aroma and taste profile	Rhizoctonia solani

Organism

Organism	UniProt	Comment	Textmining
Rhizoctonia solani	A0A1D0BQV8	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
chlorogenic acid + H2O	-	Rhizoctonia solani	caffeic acid + (1S,3R,4R)-1,3,4,5-tetrahydroxycyclohexane-1-carboxylic acid	-	?

Synonyms

Synonyms	Comment	Organism
RspCAE	-	Rhizoctonia solani

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Release 2023.1 (January 2023)