Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins
Tsutomu NAKAYAMAMegumi ICHIBAMiho KUWABARAKatsuko KAJIYAShigenori KUMAZAWA
著者情報
ジャーナル オープンアクセス

2002 年 8 巻 3 号 p. 261-267

詳細
抄録
Hydrogen peroxide (H2O2) formed in aqueous solutions of tea catechins such as epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg) was measured by an HPLC method. The amount of H2O2 formed depended on their chemical structures, pH, temperature and incubation time. The gallyl moiety in the B-ring of the gallocatechins, namely EGC and EGCg, mainly contributed to the H2O2 formation. Superoxide dismutase inhibited oxidation of the gallocatechins and, consequently, the H2O2 formation. Cytotoxic effects were investigated by a colony formation assay with Chinese hamster V79 cells, and the effects of the gallocatechins were stronger than those of EC and ECg. The cytotoxic effects of the gallocatechins were inhibited completely by catalase and partially by superoxide dismutase. These results indicate that the gallocatechins were oxidized by superoxide, accompanied by the formation of H2O2, and their cytotoxic effects were ascribed to the H2O2 formation.
著者関連情報
© 2002 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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