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Ito A, Yanase E. Study into the chemical changes of tea leaf polyphenols during japanese black tea processing. Food Res Int 2022; 160:111731. [DOI: 10.1016/j.foodres.2022.111731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 11/04/2022]
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Zuñiga-Martínez BS, Domínguez-Avila JA, Wall-Medrano A, Ayala-Zavala JF, Hernández-Paredes J, Salazar-López NJ, Villegas-Ochoa MA, González-Aguilar GA. Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01117-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Ochiai Y, Ogawa K, Sawada Y, Yanase E. Chemical transformation of oolongtheanin 3′-O-gallate in aqueous solution under heating conditions. Tetrahedron Lett 2021. [DOI: 10.1016/j.tetlet.2021.153140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Sakakibara T, Sawada Y, Wang J, Nagaoka S, Yanase E. Molecular Mechanism by Which Tea Catechins Decrease the Micellar Solubility of Cholesterol. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7128-7135. [PMID: 31150244 DOI: 10.1021/acs.jafc.9b02265] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Tea polyphenols lower the levels of cholesterol in the blood by decreasing the cholesterol micellar solubility. To clarify this mechanism, the interactions between taurocholic acid and (-)-epigallocatechin gallate (EGCg) and its derivatives were investigated. 13C NMR studies revealed remarkable chemical-shift changes for the carbonyl carbon atom and the 1″- and 4″-positions in the galloyl moiety. Furthermore, 1H NMR studies using (-)-EGCg derivatives showed that the number of hydroxyl groups on the B ring did not affect these interactions, whereas the carbonyl carbon atom and the aromatic ring of the galloyl moiety had remarkable effects. The configuration at the 2- and 3-positions of the catechin also influenced these interactions, with the trans-configuration resulting in stronger inhibition activity than the cis-configuration. Additionally, a 1:1 component ratio for the catechin-taurocholic acid complex was determined by electrospray ionization-mass spectrometry. These molecular mechanisms contribute to the development of cholesterol-absorption inhibitors.
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Affiliation(s)
- Takumi Sakakibara
- Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
| | - Yoshiharu Sawada
- Division of Instrumental Analysis Life Science Research Center , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
| | - Jilite Wang
- Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
| | - Satoshi Nagaoka
- Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
| | - Emiko Yanase
- Graduate School of Natural Science and Technology , Gifu University , 1-1 Yanagido , Gifu 501-1193 , Japan
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Ogawa K, Hirose S, Nagaoka S, Yanase E. Interaction between Tea Polyphenols and Bile Acid Inhibits Micellar Cholesterol Solubility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:204-209. [PMID: 26651358 DOI: 10.1021/acs.jafc.5b05088] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The molecular mechanism by which tea polyphenols decrease the micellar solubility of cholesterol is not completely clear. To clarify this mechanism, this study investigated the interaction between tea polyphenols (catechins and oolongtheanins) and cholesterol micelles. A nuclear magnetic resonance (NMR) study was performed on a micellar solution containing taurocholic acid and epigallocatechin gallate (EGCg), and high-performance liquid chromatography (HPLC) analysis was carried out on the precipitate and the supernatant that formed when EGCg was added to a cholesterol-micelle solution. The data indicated a regiospecific interaction of EGCg with taurocholic acid. Therefore, the ability of EGCg to lower the solubility of phosphatidylcholine (PC) and cholesterol in micellar solutions can be attributed to their elimination from the micelles due to interaction between taurocholic acids and EGCg.
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Affiliation(s)
- Kazuki Ogawa
- Faculty of Applied Biological Sciences, Gifu University , 1-1 Yanagido, Gifu 501-1193, Japan
| | - Sayumi Hirose
- Faculty of Applied Biological Sciences, Gifu University , 1-1 Yanagido, Gifu 501-1193, Japan
| | - Satoshi Nagaoka
- Faculty of Applied Biological Sciences, Gifu University , 1-1 Yanagido, Gifu 501-1193, Japan
| | - Emiko Yanase
- Faculty of Applied Biological Sciences, Gifu University , 1-1 Yanagido, Gifu 501-1193, Japan
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Cheynier V, Tomas-Barberan FA, Yoshida K. Polyphenols: From Plants to a Variety of Food and Nonfood Uses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7589-94. [PMID: 26281949 DOI: 10.1021/acs.jafc.5b01173] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Polyphenols are major plant secondary metabolites, structurally extremely diverse, essential for a variety of functions in plants, responsible for major organoleptic and nutritional properties of plant-derived foods, and useful for numerous practical applications. During the 27th International Conference on Polyphenols and 8th Tannin Conference, held jointly in September 2014 in Nagoya, Japan (ICP2014), the latest advances in polyphenol research have been presented. These include advances in polyphenol chemistry, physicochemistry, and materials science; their biosynthesis, genetics, and metabolic engineering; and their role in plant interactions with the environment, in nutrition and health, and in natural medicine. This special issue presents a selection of research papers presented at the meeting, covering these different fields. Major recent progress and perspectives in these areas are also outlined in this introductory paper.
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Affiliation(s)
- Véronique Cheynier
- UMR1083 Sciences pour l'œnologie, INRA , 2 place Viala, 34060 Montpellier cedex, France
- Research group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC , P.O. Box 164, Espinardo, Murcia 30100, Spain
- Graduate School of Information Science, Nagoya University , Chikusa, Nagoya 464-8601, Japan
| | - Francisco A Tomas-Barberan
- UMR1083 Sciences pour l'œnologie, INRA , 2 place Viala, 34060 Montpellier cedex, France
- Research group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC , P.O. Box 164, Espinardo, Murcia 30100, Spain
- Graduate School of Information Science, Nagoya University , Chikusa, Nagoya 464-8601, Japan
| | - Kumi Yoshida
- UMR1083 Sciences pour l'œnologie, INRA , 2 place Viala, 34060 Montpellier cedex, France
- Research group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC , P.O. Box 164, Espinardo, Murcia 30100, Spain
- Graduate School of Information Science, Nagoya University , Chikusa, Nagoya 464-8601, Japan
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