Inhibition of β-Glucosidase (Amygdalae dulces) by (+)-Catechin Oxidation Products and Procyanidin Dimers

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概要

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• The sensitivity and specificity of the inhibition of β-glucosidase (Amygdalae dulces) by (+)-catechin, an oxidized (+)-catechin solution, three dimeric procyanidins, and five (+)-catechin dimers obtained by enzymatic oxidation were evaluated by using a chromatographic method. All the polyphenols tested presented a significant inhibitory effect. Non-competitive inhibition was observed for the oxidized (+)-catechin solution. Some oxidation products were at least as powerful inhibitors as procyanidins which are known for their tanning effect. Yellow oxidation products were among the strongest inhibitors. No marked role of the number of hydroxyl and o-diphenol groups nor of the nature or position of the interflavanic linkage in the inhibitory effect was apparent.

• 社団法人日本農芸化学会の論文
• 1996-07-23

著者

• Guyot Sylvain

  Laboratoire Des Polymeres Et Des Techniques Physico-chimiques Ipv Institut National De La Recherche

• Pellerin Patrice

  Laboratoire Des Polymeres Et Des Techniques Physico-chimiques Ipv Institut National De La Recherche

• Brillouet Jean-marc

  Laboratoire Des Polymeres Et Des Techniques Physico-chimiques Ipv Institut National De La Recherche

• CHEYNIER Veronique

  Laboratoire des Polymeres et des Techniques Physico-Chimiques, IPV, Institut National de la Recherch

• Cheynier Veronique

  Laboratoire Des Polymeres Et Des Techniques Physico-chimiques Ipv Institut National De La Recherche

関連論文

• A Wine Arabinogalactan-protein That Reduces Heat-induced Wine Protein Haze
• Inhibition of β-Glucosidase (Amygdalae dulces) by (+)-Catechin Oxidation Products and Procyanidin Dimers

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