Molecular Mechanism by Which Tea Catechins Decrease the Micellar Solubility of Cholesterol.
J Agric Food Chem
; 67(25): 7128-7135, 2019 Jun 26.
Article
em En
| MEDLINE
| ID: mdl-31150244
ABSTRACT
Tea polyphenols lower the levels of cholesterol in the blood by decreasing the cholesterol micellar solubility. To clarify this mechanism, the interactions between taurocholic acid and (-)-epigallocatechin gallate (EGCg) and its derivatives were investigated. 13C NMR studies revealed remarkable chemical-shift changes for the carbonyl carbon atom and the 1â³- and 4â³-positions in the galloyl moiety. Furthermore, 1H NMR studies using (-)-EGCg derivatives showed that the number of hydroxyl groups on the B ring did not affect these interactions, whereas the carbonyl carbon atom and the aromatic ring of the galloyl moiety had remarkable effects. The configuration at the 2- and 3-positions of the catechin also influenced these interactions, with the trans-configuration resulting in stronger inhibition activity than the cis-configuration. Additionally, a 11 component ratio for the catechin-taurocholic acid complex was determined by electrospray ionization-mass spectrometry. These molecular mechanisms contribute to the development of cholesterol-absorption inhibitors.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Chá
/
Catequina
/
Colesterol
/
Camellia sinensis
/
Anticolesterolemiantes
Limite:
Humans
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Japão