Interaction of tea catechins with lipid bilayers investigated by a quartz-crystal microbalance analysis.

Biosci Biotechnol Biochem

Laboratory of Functional Food Science and Global COE Program, School of Food and Nutritional Sciences, University of Shizuoka, Japan.

Published: May 2008

The quartz-crystal microbalance (QCM) technique was applied to investigate the interaction of tea catechins with lipid bilayers. The association constants obtained from the frequency changes of QCM revealed that (-)epicatechin gallate and (-)epigallocatechin gallate interacted with 1,2-dimyristoyl-sn-glycero-3-phosphocholine ca. 1000 times more strongly than (-)epicatechin and (-)epigallocatechin. The results exhibited good correlation with the strength of biological activity.

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http://dx.doi.org/10.1271/bbb.70786DOI Listing

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