Direct Evidence of Interaction of a Green Tea Polyphenol, Epigallocatechin Gallate, with Lipid Bilayers by Solid-state Nuclear Magnetic Resonance

  • KUMAZAWA Shigenori
    Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
  • KAJIYA Katsuko
    Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
  • NAITO Akira
    Graduate School of Engineering, Yokohama National University
  • SAITÔ Hazime
    Department of Life Science, Himeji Institute of Technology
  • TUZI Satoru
    Department of Life Science, Himeji Institute of Technology
  • TANIO Michikazu
    Department of Life Science, Himeji Institute of Technology
  • SUZUKI Masayuki
    Food Research Laboratories, Mitsui Norin Company
  • NANJO Fumio
    Food Research Laboratories, Mitsui Norin Company
  • SUZUKI Eri
    Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka
  • NAKAYAMA Tsutomu
    Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka

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Abstract

The interaction of a tea catechin, epigallocatechin gallate (EGCg), with the model membrane of dimyristoylphosphatidylcholine (DMPC) was studied by solid-state 31P and 2H NMR. The 31P chemical shift anisotropy of the DMPC phosphate group decreased on addition of EGCg. The 2H NMR spectrum of [4-2H]EGCg, which is deuterated at the 4-position, in the DMPC liposomes gave deuterium nuclei with much smaller quadrupole splittings than those in the solid phase. These 31P and 2H NMR observations provide direct experimental evidence that the EGCg molecule interacts with the lipid bilayers.

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