Direct Evidence of Interaction of a Green Tea Polyphenol, Epigallocatechin Gallate, with Lipid Bilayers by Solid-state Nuclear Magnetic Resonance
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概要
- 論文の詳細を見る
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.
- 社団法人 日本農芸化学会の論文
- 2004-08-23
著者
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Naito Akira
Graduate School of Engineering, Yokohama National University
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Saito Hajime
Dept. Quantum Life Sci. Hiroshima Univ.
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Nanjo Fumio
Food Research Laboratories, Mitsui Norin Co., Ltd.
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Tuzi S
Department Of Life Science University Of Hyogo
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Saito H
Dept Of Life Science Himeji Inst. Of Tech. (univ Of Hyogo):hiroshima Univ.
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Tuzi Satoru
Department of Life Science, University of Hyogo
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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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Tanio Michikazu
Dept of Life Science, Himeji Inst. of Tech. (Univ of Hyogo)
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KUMAZAWA Shigenori
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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KAJIYA Katsuko
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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SAITO Hazime
Department of Life Science, Himeji Institute of Technology
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TANIO Michikazu
Department of Life Science, Himeji Institute of Technology
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SUZUKI Masayuki
Food Research Laboratories, Mitsui Norin Company
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SUZUKI Eri
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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NAKAYAMA Tsutomu
Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit
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Tuzi Satoru
静岡県立大学 食品栄養科学部
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Tuzi Satoru
Department Of Life Science Himeji Institute Of Technology Harima Science Garden City
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Tuzi Satoru
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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Tanio Michikazu
Dept Of Life Science Himeji Inst. Of Tech. (univ Of Hyogo)
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Tanio Michikazu
静岡県立大学 食品栄養科学部
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Tanio Michikazu
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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Kumazawa Shigenori
Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation
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Kumazawa Shigenori
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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Naito Akira
Graduate School Of Engineering Yokohama National University
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Naito Akira
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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Naito Akira
Graduate School Of Engineering Yokohama National Univ
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Nanjo F
Mitsui Norin Co. Shizuoka Jpn
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Nanjo Fumio
Food Research Institute Mitsui Norin Co. Ltd.
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Nanjo Fumio
Food Research Laboratories Mitsui Norin Company
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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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Suzuki Eri
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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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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Saito Hazime
Department Of Life Science Faculty Of Science Himeji Institute Of Technology
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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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Nanjo Fumio
Food Res. Laboratories Mitsui Norin Co. Ltd.
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Nakayama Tsutomu
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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Suzuki Masayuki
Food Research Laboratories Mitsui Norin Company
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Naito Akira
Graduate of Engineering, Yokohama National University
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