Binding interaction between (-)-epigallocatechin-3-gallate (EGCG) of green tea and pepsin

Acta Alimentaria

Volumn 45, Issue 1, 2016, Pages 129-140

  Li, Y ^a   Lu, F Q ^a   Feng, Y ^a   He, Z D ^a   Wu, X L ^a  

^a Shenzhen University   (China)

Author keywords

Digestion; EGCG; Green tea; Interaction; Pepsin

Indexed keywords

EID: 84960498141     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/066.2016.45.1.16     Document Type: Article

References (27)

1. BANDYOPADHYAY, P., GHOSH, A.K. & GHOSH, C. (2012): Recent developments on polyphenol-protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system. Food Funct., 3, 592-605.
2. BYLER, D.M. & SUSI, H. (1986): Examination of the secondary structure of proteins by deconvolved FTIR spectra. Biopolymers, 25, 469-487.
3. DONG, A., HUANG, P. & CAUGHEY, W.S. (1990): Protein secondary structures in water from second-derivative amide I infrared spectra. Biochemistry, 29, 3303-3308.
4. DUBEAU, S., SAMSON, G. & TAJMIR-RIAHI, H.-A. (2010): Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas. Food Chem., 122, 539-545.
5. HE, Q., LV, Y.P. & YAO, K. (2006): Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase. Food Chem., 101, 1178-1182.
6. JIANG, C.Q., GAO, M.X. & HE, J.X. (2002): Study of the interaction between terazosin and serum albumin: Synchronous fluorescence determination of terazosin. Anal. Chim. Acta, 452, 185-189.
7. KILMARTIN, P.A. & HSU, C.F. (2003): Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry. Food Chem., 82, 501-512.
8. nd ed., Kluwer Academic/Plenum Publishers, New York, N Y. 725 pages.
9. LAKOWICZ, J.R. & WEBER, G. (1973): Quenching of protein fluorescence by oxygen. Detection of structural fluctuations in proteins on the nanosecond time scale. Biochemistry, 12, 4171-4179.
10. PRIGENT, S.V., GRUPPEN, H., VISSER, A.J., VAN KONINGSVELD, G.A., DE JONG, G.A. & VORAGEN, A.G. (2003): Effect of non-covalent interactions with 5-O-coffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins. J. Agr. Food Chem., 51, 5088-5095.
11. ROSS, P.D. & SUBRAMANIAN, S. (1981): Thermodynamics of protein association reactions: Forces contributing to stability. Biochemistry, 20, 3096-3102.
12. SABU, M.C., PRIYA, T.T., RAMADASAN, K. & IKUO, N. (2010): Beneficial effects of green tea: A literature review. Chinese Medicine, 5, 13-22.
13. SIEBERT, K.J., TROUKHANOVA, N.V. & LYNN, P.Y. (1996): Nature of polyphenol-protein interactions. J. Agr. Food Chem., 44, 80-85.
14. SINKOVITS, A.F., BRYKSA, B.C., TANAKA, T. & YADA, R. Y. (2007): Understanding the structure-function role of specific catalytic residues in a model food related enzyme: pepsin. Enzyme Microb. Tech., 40, 1175-1180.
15. SPENCER, C.M., CAI, Y., MARTIN, R., GAFFNEY, S.H., GOULDING, P.N., MAGNOLATO, D., LILLEY, T.H., HASLAM, E. (1988): Polyphenol complexation - some thoughts and observations. Phytochemistry, 27, 2397-2409.
16. SUSI, H. & BYLER, D.M. (1986): Resolution-enhanced Fourier transform infrared spectroscopy of enzymes. Methods Enzymol., 130, 290-311.
17. TANTIPOLPHAN, R., RADES, T. & MEDLICOTT, N.J. (2007): Swelling lecithin: cholesterol implants for the controlled release of proteins. Int. J. Pharm., 337, 40-47.
18. WANG, C., WU, Q.H., WANG, Z. & ZHAO, J. (2006): Study of the interaction of carbamazepine with bovine serum albumin by fluorescence quenching method. Anal. Sci., 22, 435-438.
19. WU, X.L., WU, H., LIU, M.X., LIU, Z.H., XU, H. & LAI, F.R. (2011): Analysis of binding interaction between (-)-epigallocatechin (EGC) and β-lactoglobulin by multi-spectroscopic method. Spectrochim. Acta A., 82, 164-168.
20. WU, X.L., RAJE, D., WU, H., LIU, Z.G., HE, Q.Q. & ZENG, X.J. (2012): Studies on the interaction of EGCG with bovine β-lactoglobulin by spectroscopic methods and docking. Int. J. Dairy Technol., 65, 7-13.
21. WU, X.L., HE, W.Y., LI, Y., ZHANG, H.P., LIU, Z.G., WANG, W.P., YE. Y. & CAO, J.J. (2013): Characterization of binding interactions of (-)-epigallocatechin-3-gallate from green tea and lipase. J. Agr. Food Chem., 61, 8829-8835.
22. WU, X.L., HE, W.Y., ZHANG, H.P., LI, Y., LIU, Z.G. & HE, Z.D. (2014): Acteoside: A lipase inhibitor from the Chinese tea Ligustrum purpurascens kudingcha. Food Chem., 142, 306-310.
23. XIAO, J.B., SHI, J., CAO, H., WU, S.D., REN, F.L. & XU, M. (2007): Analysis of binding interaction between puerarin and bovine serum albumin by multi-spectroscopic method. J. Pharmaceut. Biomed., 45, 609-615.
24. XIE, M.X., XU, X.Y. & WANG, Y.D. (2005): Interaction between hesperetin and human serum albumin revealed by spectroscopic methods. BBA-Gen Subjects, 1724, 215-224.
25. YAN, Y., HU, J. & YAO, P. (2009): Effects of casein, ovalbumin, and dextran on the astringency of tea polyphenols determined by quartz crystal microbalance with dissipation. Langmuir, 25, 397-402.
26. YUKSEL, Z., AVCI, E. & EREEM, Y.K. (2010): Characterization of binding interactions between green tea flavanoids and milk proteins. Food Chem., 121, 450-456.
27. ZHU, R.R., WANG, W.R., SUN, X.Y, LIU, H. & WANG, S.L. (2010): Enzyme activity inhibition and secondary structure disruption of nano-TiO2 on pepsin. Toxicol. in Vitro., 24, 1639-1647.