Inhibition of 17α-Hydroxylase/C17,20-Lyase (CYP17) from Rat Testis by Green Tea Catechins and Black Tea Theaflavins

Ken-ichi KIMURA; Yoshie ITAKURA; Reika GOTO; Masato TOJIMA; Nobumi EGAWA; Makoto YOSHIHAMA

doi:10.1271/bbb.70258

Food & Nutrition Science Notes

Inhibition of 17α-Hydroxylase/C_17,20-Lyase (CYP17) from Rat Testis by Green Tea Catechins and Black Tea Theaflavins

Ken-ichi KIMURA, Yoshie ITAKURA, Reika GOTO, Masato TOJIMA, Nobumi EGAWA, Makoto YOSHIHAMA

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Keywords: 17α-hydroxylase/C_17,20-lyase (CYP17), (−)-epigallocathechin gallate, theaflavin 3-O-gallate, prostate cancer

JOURNAL FREE ACCESS

2007 Volume 71 Issue 9 Pages 2325-2328

DOI https://doi.org/10.1271/bbb.70258

View "Advance Publication" version (September 7, 2007).

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Abstract

In the course of screening for 17α-hydroxylase/C_17,20-lyase inhibitors from food ingredients, the methanol soluble fraction of green tea and black tea, which were expected to be rich in catechin and theaflavin content, showed potent inhibitory activity. (−)-Epigallocathechin gallate and theaflavin 3-O-gallate with a pirogallol moiety significantly inhibited C_17,20-lyase activity on IC₅₀ values of 24.5 μM and 11.5 μM respectively. They had potent cytotoxicity against human prostate cancer LNCaP cells (IC₅₀=28.1 μM and 37.4 μM).

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