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

Miya KAMIHIRA; Hiromi NAKAZAWA; Atsushi KIRA; Yumi MIZUTANI; Mikihiko NAKAMURA; Tsutomu NAKAYAMA

doi:10.1271/bbb.70786

Food & Nutrition Science Note

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

Miya KAMIHIRA, Hiromi NAKAZAWA, Atsushi KIRA, Yumi MIZUTANI, Mikihiko NAKAMURA, Tsutomu NAKAYAMA

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Keywords: association constant, EGCg, lipid bilayer, tea catechin, quartz-crystal microbalance (QCM)

JOURNAL FREE ACCESS

2008 Volume 72 Issue 5 Pages 1372-1375

DOI https://doi.org/10.1271/bbb.70786

View "Advance Publication" version (May 7, 2008).

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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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