Interaction of tea catechins with phospholipids - Roles in their tastes and biological activities
Interaction of tea catechins with phospholipids - Roles in their tastes and biological activities
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DOI：
10.38212/2224-6614.2142
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发表时间：
2020-07
影响因子：
3.6
通讯作者：
T. Nakayama;T. Ishii;Yoshinori Uekusa;Koichi Kato;S. Kumazawa
中科院分区：
文献类型：
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作者：
T. Nakayama;T. Ishii;Yoshinori Uekusa;Koichi Kato;S. Kumazawa
绿茶因其多种生理作用而广为人知，但将茶儿茶素的味道与其生物活性联系起来的研究很少。我们重点研究了茶儿茶素与磷脂的相互作用，以阐明两者之间的关系。没食子儿茶素没食子酸酯、表没食子儿茶素没食子酸酯和表没食子儿茶素没食子酸酯通常表现出比非没食子儿茶素、表儿茶素(EC)和表没食子儿茶素(EGC)更有效的化学预防、抗突变和抗氧化作用。它们在化学结构上的差异与它们对磷脂膜的亲和力和脂质体的掺入量有关。这表明没食子酸型儿茶素与磷脂的相互作用总是强于非没食子型儿茶素。利用核磁共振波谱获得了茶儿茶素如何与脂膜相互作用的分子水平的见解。基于溶液和固体核磁共振研究，以各向同性双核和脂质体作为磷脂膜的模型，提出了心电和EGCG通过磷脂中的胆碱部分与脂膜表面相互作用的结论。由于没食子酸酯类儿茶素比非没食子儿茶素更苦、更涩，它们的味道和生物活性都可以归因于相互作用。
Green tea is well known for its various physiological effects, but there are few studies relating the tastes of tea catechins to their biological activities. We have focused on the interaction of tea catechins with phospholipids to clarify the relationship. The galloyl-type catechins, epicatechin gallate (ECg) and epigallocatechin gallate (EGCg) usually show beneficial properties including chemopreventive, antimutagenic and antioxidant actions more potently than the nongalloyl-type catechins, epicatechin (EC) and epigallocatechin (EGC). The difference in their chemical structures is correlated with their affinity for phospholipid membranes and incorporated amounts into liposomes. This indicates that the interaction of the galloyl-type catechins with phospholipids is always stronger than the nongalloyl-type catechins. Molecular-level insights into how tea catechins interact with lipid membranes were acquired using NMR spectroscopy. Based on solution and solid-state NMR studies with isotropic bicelles and liposomes as models of phospholipid membranes, it is proposed that ECg and EGCg interact with the surface of lipid membranes via the choline moiety of the phospholipids. Since the galloyl-type catechins have been reported to be more bitter and astringent than the nongalloyl-type catechins, both of their tastes and biological activities could be ascribed to the interaction.