Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins
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概要
- 論文の詳細を見る
Hydrogen peroxide (H2O2) formed in aqueous solutions of tea catechins such as epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg) was measured by an HPLC method. The amount of H2O2 formed depended on their chemical structures, pH, temperature and incubation time. The gallyl moiety in the B-ring of the gallocatechins, namely EGC and EGCg, mainly contributed to the H2O2 formation. Superoxide dismutase inhibited oxidation of the gallocatechins and, consequently, the H2O2 formation. Cytotoxic effects were investigated by a colony formation assay with Chinese hamster V79 cells, and the effects of the gallocatechins were stronger than those of EC and ECg. The cytotoxic effects of the gallocatechins were inhibited completely by catalase and partially by superoxide dismutase. These results indicate that the gallocatechins were oxidized by superoxide, accompanied by the formation of H2O2, and their cytotoxic effects were ascribed to the H2O2 formation.
- 社団法人 日本食品科学工学会の論文
- 2002-08-01
著者
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Kumazawa S
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa S
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
静岡県立大学 食品栄養科学部
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Nakayama Tsutomu
School of Food and Nutritional Sciences, University of Shizuoka
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Kumazawa Shigenori
School Of Food And Nutritional Sciences University Of Shizuoka
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Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
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KAJIYA Katsuko
School of Food and Nutritional Sciences and COE program of 21st Century, University of Shizuoka
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ICHIBA Megumi
School of Food and Nutritional Sciences, University of Shizuoka
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KUWABARA Miho
School of Food and Nutritional Sciences, University of Shizuoka
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Kajiya Katsuko
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kumazawa Shigenori
School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka
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Ichiba Megumi
School Of Food And Nutritional Sciences University Of Shizuoka
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Nakayama Tsutomu
School Of Food And Nutritional Sciences University Of Shizuoka
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Kuwabara Miho
School Of Food And Nutritional Sciences University Of Shizuoka
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