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Molecular Mechanism by Which Tea Catechins Decrease the Micellar Solubility of Cholesterol
- Source :
- Journal of Agricultural and Food Chemistry; May 2019, Vol. 67 Issue: 25 p7128-7135, 8p
- Publication Year :
- 2019
-
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.
Details
- Language :
- English
- ISSN :
- 00218561 and 15205118
- Volume :
- 67
- Issue :
- 25
- Database :
- Supplemental Index
- Journal :
- Journal of Agricultural and Food Chemistry
- Publication Type :
- Periodical
- Accession number :
- ejs50230481
- Full Text :
- https://doi.org/10.1021/acs.jafc.9b02265