Enzymatic tannase treatment of green tea increases in vitro inhibitory activity against N-nitrosation of dimethylamine |
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| Institution: | 1. Department of Food Science, Yuanpei University, Hsinchu, Taiwan, ROC;2. Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, ROC;1. 21st Century Therapeutics, 1366 Hilton Road, Ferndale, MI 48220, USA;2. Henry Ford Health System, 440 Burroughs Street, Detroit, MI 48202, USA;1. Division of Industrial Biotechnology, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden;2. Early Chemical Development, Pharmaceutical Sciences, AstraZeneca, Gothenburg, Sweden;3. Wallenberg Wood Science Center, Chalmers University of Technology, Gothenburg, Sweden;4. Department of Chemistry and Molecular Biology, University of Gothenburg, Gothenburg, Sweden;5. Division of Forest Products and Chemical Engineering, Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden;1. Division of Endocrinology and Centre for Research in Anabolic Skeletal Targets in Health and Illness (ASTHI), CSIR-Central Drug Research Institute, B.S. 10/1, Sector-10, Jankipuram Extension, Lucknow 226031, India;2. Division of Pharmacokinetics, CSIR-Central Drug Research Institute, B.S. 10/1, Sector-10, Jankipuram Extension, Lucknow 226031, India;1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;1. Laboratory of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing, Jiangsu Province, PR China;2. Key Laboratory of Veterinary Drug Safety Evaluation and Residues Research, Shanghai Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Shanghai, PR China |
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| Abstract: | In vitro experiments were performed to test inhibition of nitrite-mediated N-nitrosation by individual catechins, green tea, and tannase-treated green tea extracts. The extent of inhibition was measured via nitrosamine formation. Green tea with or without tannase treatment was examined to study nitrosation inhibition in order to evaluate the inhibitory activities with the structural changes of catechins present in the extracts. The results showed that the tannase-treated green tea had a greater ability to inhibit the nitrosation than green tea and ascorbic acid did. The tannase-treated green tea strongly inhibited the formation of N-nitrosodimethylamine (NDMA). Among four major catechins tested, epigallocatechin blocked the N-nitrosation efficiently, and epigallocatechin gallate was more unstable than epigallocatechin at pH 2.0 or 8.0. These results suggest that the consumption of tannase-treated green tea can reduce NDMA formation. |
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