FIG 5.

Enzymes involved in the metabolism of phenolic compounds. (A) Chemical reaction of tannase and the changes of gallic acid levels during fermentation. (B) Tannases, chlorogenate hydrolases, and the changing levels of gallates, caffeate, cinnamate, quinate, and gallic acid. (C) Enzymes and network for oxidation and degradation of catechol. (D) Chemical reaction of quercetin 2,3-dioxygenases and the changes in levels of quercetin and related compounds. Enzymes in panel C are shown in Table S2.