Interaction of tea catechins with lipid bilayers investigated by a quartz-crystal microbalance analysis.
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.
Kamihira
Miya
M
Laboratory of Functional Food Science and Global COE Program, School of Food and Nutritional Sciences, University of Shizuoka, Japan.
Nakazawa
Hiromi
H
Kira
Atsushi
A
Mizutani
Yumi
Y
Nakamura
Mikihiko
M
Nakayama
Tsutomu
T
D000327:Adsorption; D002392:Catechin / Q000031:analogs & derivatives* / Q000737:chemistry*; D004134:Dimyristoylphosphatidylcholine / Q000737:chemistry*; D007700:Kinetics; D008051:Lipid Bilayers / Q000737:chemistry*; D011791:Quartz / Q000737:chemistry*; D013662:Tea / Q000737:chemistry*
D008051:Lipid Bilayers; D013662:Tea; D011791:Quartz; D002392:Catechin; D004134:Dimyristoylphosphatidylcholine