Human Serum Albumin as an Antioxidant in the Oxidation of (-)-Epigallocatechin Gallate : Participation of Reversible Covalent Binding for Interaction and Stabilization
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概要
- 論文の詳細を見る
Human serum albumin (HSA) contributes to the stabilization of (−)-epigallocatechin gallate (EGCg) in serum. We characterize in the present study the mechanisms for preventing EGCg oxidation by HSA. EGCg was stable in human serum or buffers with HSA, but (−)-epigallocatechin (EGC) was unstable. We show by comparing EGCg and EGC in a neutral buffer that EGCg had a higher binding affinity than EGC. This indicates that the galloyl moiety participated in the interaction of EGCg with HSA and that this interaction was of critical importance in preventing EGCg oxidation. The binding affinity of EGCg for HSA and protein carbonyl formation in HSA were enhanced in an alkaline buffer. These results suggest the reversible covalent modification of EGCg via Schiff-base formation, and that the immobilization of EGCg to HSA, through the formation of a stable complex, prevented the polymerization and decomposition of EGCg in human serum.
- 社団法人 日本農芸化学会の論文
- 2011-01-23
著者
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Ishii Takeshi
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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Akagawa Mitsugu
Department of Biological Chemistry, Division of Applied Life Science, Graduate School of Life and En
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NAKAYAMA Tsutomu
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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MOCHIZUKI Kazuki
Department of Nutrition, School and Nutritional Sciences, The University of Shizuoka
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GODA Toshinao
Department of Nutrition, School and Nutritional Sciences, The University of Shizuoka
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Ichikawa Tatsuya
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, Universi
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Minoda Kanako
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, Universi
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KUSAKA Koji
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, Universi
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ITO Sohei
Department of Food and Nutritional Sciences, and Global Center of Excellence (COE) Program, Universi
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SUZUKI Yukiko
ULVAC, Inc.
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Mochizuki Kazuki
Department Of Nutrition School And Nutritional Sciences The University Of Shizuoka
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Ishikawa Takeshi
Department Of Molecular Gastroenterology And Hepatology Kyoto Prefectural University Of Medicine
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Ito Sohei
Department Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Science
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Suzuki Yukiko
Ulvac Inc.
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Akagawa Mitsugu
Department Of Applied Bioorganic Chemistry Division Of Life Science Graduate School Of Agricultural
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Nakayama Tsutomu
Graduate School Of Nutritional And Environmental Sciences And Global Coe Program Univ. Of Shizuoka
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Nakayama T
School Of Food And Nutritional Sciences University Of Shizuoka
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Ishii Takeshi
Department Of Food And Nutritional Sciences And Global Coe Program University Of Shizuoka
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Akagawa Mitsugu
Department Of Biological Chemistry Division Of Applied Life Science Graduate School Of Life And Envi
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Akagawa Mitsugu
Department Of Biological Chemistry Division Of Applied Life Science Graduate School Of Life And Envi
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Nakayama Tsutomu
Graduate School Of Nutritional And Environmental Sciences And Global Coe Program University Of Shizu
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Ishii Takeshi
Department Of Applied Physics And Chemistry Faculty Of Electro-communications The University Of Elec
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Ishikawa Takeshi
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Kusaka Koji
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Minoda Kanako
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Goda Toshinao
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Ichikawa Tatsuya
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Ito Sohei
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Mochizuki Kazuki
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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Nakayama Tsutomu
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
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