Interaction of tea catechins with lipid bilayers investigated by a quartz-crystal microbalance analysis |
| |
| Authors: | Kamihira Miya Nakazawa Hiromi Kira Atsushi Mizutani Yumi Nakamura Mikihiko Nakayama Tsutomu |
| |
| Affiliation: | Laboratory of Functional Food Science and Global COE Program, School of Food and Nutritional Sciences, University of Shizuoka, Japan. |
| |
| Abstract: | The quartz-crystal microbalance (QCM) technique was applied to investigate the interaction of tea catechins with lipid bilayers. The association constants obtained from the frequency changes of QCM revealed that (-)epicatechin gallate and (-)epigallocatechin gallate interacted with 1,2-dimyristoyl-sn-glycero-3-phosphocholine ca. 1000 times more strongly than (-)epicatechin and (-)epigallocatechin. The results exhibited good correlation with the strength of biological activity. |
| |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ |
