67-kDa Laminin Receptor-Mediated Cellular Sensing System of Green Tea Polyphenol EGCG and Functional Food Pairing.
67-kDa Laminin Receptor-Mediated Cellular Sensing System of Green Tea Polyphenol EGCG and Functional Food Pairing.
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DOI：
10.3390/molecules27165130
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发表时间：
2022-08-11
期刊：
影响因子：
4.6
通讯作者：
Tachibana, Hirofumi
中科院分区：
文献类型：
--
作者：
Fujimura, Yoshinori;Kumazoe, Motofumi;Tachibana, Hirofumi
人体配备了一个“食物因子感应系统”，它能感应食物因子，如多酚、含硫化合物和维生素，并在体现它们的生理效应方面起着至关重要的作用。例如，绿茶(Camellia sinensi L.)中具有代表性的儿茶素(−)-表没食子儿茶素没食子酸酯(EGCG)被细胞表面蛋白67-kDa层粘连蛋白受体(67LR)感知，具有抗癌、抗炎、抗过敏等多种作用。在这里，我们重点介绍了EGCG的三种代表性作用，并提供了它们特定的信号机制--67LR介导的EGCG传感系统。食物中存在的各种成分，如芥子醇、橙皮素、硫化物、维生素A和脂肪酸，已被发现在不同的实验水平上作用于食物因子传感系统，并影响其他食物/食物因子的功能，如绿茶提取物、EGCG或其O-甲基化衍生物，即体外实验、动物模型和/或临床试验。这些现象是通过增加或减少EGCG传感相关分子的活性或表达来观察到的。这种食物因素之间的功能相互作用被称为功能食物配对。在这篇综述中，我们介绍了使用EGCG的功能性食品配对的例子。
The body is equipped with a “food factor-sensing system” that senses food factors, such as polyphenols, sulfur-containing compounds, and vitamins, taken into the body, and plays an essential role in manifesting their physiological effects. For example, (−)-epigallocatechin-3-O-gallate (EGCG), the representative catechin in green tea (Camellia sinensi L.), exerts various effects, including anti-cancer, anti-inflammatory, and anti-allergic effects, when sensed by the cell surficial protein 67-kDa laminin receptor (67LR). Here, we focus on three representative effects of EGCG and provide their specific signaling mechanisms, the 67LR-mediated EGCG-sensing systems. Various components present in foods, such as eriodictyol, hesperetin, sulfide, vitamin A, and fatty acids, have been found to act on the food factor-sensing system and affect the functionality of other foods/food factors, such as green tea extract, EGCG, or its O-methylated derivative at different experimental levels, i.e., in vitro, animal models, and/or clinical trials. These phenomena are observed by increasing or decreasing the activity or expression of EGCG-sensing-related molecules. Such functional interaction between food factors is called “functional food pairing”. In this review, we introduce examples of functional food pairings using EGCG.
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影响因子：
11.4
作者：
Gauczynski, S;Peyrin, JM;Weiss, S
通讯作者：
Weiss, S
影响因子：
4.6
作者：
Bátori R;Bécsi B;Nagy D;Kónya Z;Hegedűs C;Bordán Z;Verin A;Lontay B;Erdődi F
通讯作者：
Erdődi F
影响因子：
4.6
作者：
Bae J;Kumazoe M;Yamashita S;Tachibana H
通讯作者：
Tachibana H
影响因子：
5.6
作者：
Bai, Yang;Peng, Wei;Su, Weiwei
通讯作者：
Su, Weiwei
影响因子：
3.5
作者：
Fujimura, Y;Tachibana, H;Yamada, K
通讯作者：
Yamada, K