Interaction of tea catechins with lipid bilayers investigated with liposome systems

被引：141

作者：

Hashimoto, T

Kumazawa, S

Nanjo, F

Hara, Y

Nakayama, T

机构：

[1] Univ Shizuoka, Sch Food & Nutr Sci, Shizuoka 4228526, Japan

[2] Mitsui Norin Co Ltd, Food Res Labs, Fujieda, Shizuoka 4260133, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1999年 / 63卷 / 12期

关键词：

catechins; tea; EGCg; liposome; lipid bilayer;

D O I：

10.1271/bbb.63.2252

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：

Interaction of tea catechins with lipid bilayers was investigated with liposome systems, which enabled us to separate liposomes from the external medium by centrifugation. we found that epicatechin gallate had the highest affinity for lipid bilayers, followed by epigallocatechin gallate, epicatechin, and epigallocatechin. Epicatechin gallate and epigallocatechin gallate in the surface of lipid bilayer perturbed the membrane structure.

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页码：2252 / 2255

页数：4

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