<論文>茶ポリフェノールのタンパク質に対する影響

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Various effects of tea (Camellia sinensis L.) polyphenols on proteins and amino acids were studied in this paper. Tea polyphenols made water-insoluble complexes in the reaction with bovine serum albumin. This ability depended on their contents of the polyphenols. Tea polyphenols could also combine to the protein. Binding of plant tannins to some proteins would be due to the hydrophobic bond. Plant tannins are thought to bind to glycine, proline, and histidine residues in some proteins, generally. In many in vitro studies, tea polyphenols inhibited the activities of various enzymes and this function could play an important role partly in the pharmacological actions of the polyphenols. Only a part of this function, however, were confirmed in in vivo approaches. Inversely, some metabolic enzymes for the polyphenols could be derived in animal tissues and organs. Further investigations are necessary to elucidate the mechanisms for the effects of tea polyphenols to the proteins and their bioactive functions in animal bodies.
沼津工業高等専門学校の論文
2000-01-31