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Bioscience, Biotechnology, and Biochemistry Volume 72, 2008 - Issue 5
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Original Articles

Interaction of Tea Catechins with Lipid Bilayers Investigated by a Quartz-Crystal Microbalance Analysis

Miya KAMIHIRALaboratory of Functional Food Science and Global COE Program, School of Food and Nutritional Sciences, University of Shizuoka
,
Hiromi NAKAZAWALaboratory of Functional Food Science and Global COE Program, School of Food and Nutritional Sciences, University of Shizuoka
,
Atsushi KIRAULVAC, Inc.
,
Yumi MIZUTANIULVAC, Inc.
,
Mikihiko NAKAMURAULVAC, Inc.
&
Tsutomu NAKAYAMALaboratory of Functional Food Science and Global COE Program, School of Food and Nutritional Sciences, University of Shizuoka
Pages 1372-1375 | Received 05 Dec 2007, Accepted 21 Jan 2008, Published online: 22 May 2014
 
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Abstract

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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