Evidence for the Interaction between (-)-Epigallocatechin Gallate and Human Plasma Proteins Fibronectin, Fibrinogen, and Histidine-rich Glycoprotein
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概要
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Human plasma proteins were subjected to affinity chromatography with (-)-epigallocatechin gallate (EGCg)-agarose, and the bound proteins were examined by sodium dodecylsulfate-polyacrylamide gel electrophoresis. A molecular weight evaluation of the protein bands suggested the presence of three proteins, fibronectin, fibrinogen, and a 75-kDa protein. When human serum was used, the 75-kDa protein dominated the bound fraction. The determination of the partial amino acid sequence of a peptide derived by endopeptidase digestion of this fraction suggested the 75-kDa protein to be histidine-rich glycoprotein (HRG). The presence of these proteins in the bound fraction was confirmed by the immunoblotting method. Affinity chromatography of the individual proteins indicated that fibrinogen and HRG had direct affinity for EGCg. Dot binding assays demonstrated the interaction of EGCg with these proteins. The method also showed that only gallate-containing catechins were bound by these proteins. These data suggest that when EGCg is absorbed in the body through the digestive system, it may interact with these proteins in blood plasma.
- 1996-08-23
著者
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Odani Shoji
Department Of Biology Faculty Of Science Niigata University
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ISEMURA Mamoru
School of Food and Nutritional Sciences and Center of Excellence for the 21st Century, University of
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SAZUKA Masaki
School of Food and Nutritional Sciences, University of Shizuoka
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Sazuka M
Univ. Shizuoka Shizuoka Jpn
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Sazuka Masaki
School Of Food And Nutritional Sciences University Of Shizuoka
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Isemura Mamoru
School Of Food And Nutritional Sciences University Of Shizuoka
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Koide Takehiko
Faculty Of Science Himeji Institute Of Technology
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SUZUKI Yasuo
School of Food and Nutritional Sciences, and Center of Excellence for the 21^ Century, Universit
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Itoi T
National Res. Inst. Of Police Sci. Chiba Jpn
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ITOI Teruo
School of Food and Nutritional Sciences, University of Shizuoka
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Odani Shoji
Department Biology Faculty Of Science Niigata University
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Suzuki Yasuo
School Of Food And Nutritional Sciences And Center Of Excellence For The 21^<st> Century Unive
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