Interaction of Tea Catechins with Lipid Bilayers Investigated by a Quartz-Crystal Microbalance Analysis
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概要
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The quartz-crystal microbalance (QCM) technique was applied to investigate the interaction of tea catechins with lipid bilayers. The association constants obtained from the frequency changes of QCM revealed that (−)epicatechin gallate and (−)epigallocatechin gallate interacted with 1,2-dimyristoyl-sn-glycero-3-phosphocholine ca. 1000 times more strongly than (−)epicatechin and (−)epigallocatechin. The results exhibited good correlation with the strength of biological activity.
- 社団法人 日本農芸化学会の論文
- 2008-05-23
著者
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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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Kamihira Miya
Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti
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Kira Atsushi
ULVAC
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Nakayama Tsutomu
Graduate School Of Nutritional And Environmental Sciences And Global Coe Program Univ. Of Shizuoka
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Nakazawa Hiromi
Laboratory Of Functional Food Science And Global Coe Program School Of Food And Nutritional Sciences
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Kamihira Miya
Laboratory Of Functional Food Science And Global Coe Program School Of Food And Nutritional Sciences
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MIZUTANI Yumi
ULVAC, Inc.
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NAKAMURA Mikihiko
ULVAC, Inc.
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Kira Atsushi
Ulvac Inc.
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Mizutani Yumi
Ulvac Inc.
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Nakamura Mikihiko
Ulvac Inc.
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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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