Polyphenols from some foodstuffs as inhibitors of ovalbumin permeation through Caco-2 cell monolayers

被引：15

作者：

Kobayashi, S ^{[1
]}

Watanabe, J

Fukushi, E

Kawabata, J

Nakajima, M

Watanabe, M

机构：

[1] Takasaki Univ Hlth & Welf, Dept Hlth & Nutr, Takasaki, Gumma 3700033, Japan

[2] Natl Food Res Inst, Food Funct Div, Tsukuba, Ibaraki 3058642, Japan

[3] Hokkaido Univ, Grad Sch Agr, Sapporo, Hokkaido 0608589, Japan

[4] Natl Food Res Inst, Food Engn Div, Tsukuba, Ibaraki 3058642, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2003年 / 67卷 / 06期

关键词：

pimentol; rosmarinic acid; luteolin-7-O-beta-glucuronide; quercetin-3-O-beta-glucuronide; rutin;

D O I：

10.1271/bbb.67.1250

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Some spices showed high inhibitory activity against ovalbumin permeation through Caco-2 cell monolayers. Pimentol from allspice, rosmarinic acid and luteolin7-O-beta-glucuronide from thyme, quercetin-3-O-beta-glucuronide from coriander and rutin from tarragon were identified as the active principles. A structure-activity relationship study among the active isolates and their related compounds indicated that the presence of a catechol structure played an important role in the inhibitory activity of each compound.

引用

页码：1250 / 1257

页数：8

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