Effects of External Factors on the Interaction of Tea Catechins with Lipid Bilayers.

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  • KAJIYA Katsuko
    <i>Department of Food and Nutritional Sciences, University of Shizuoka</i>
  • KUMAZAWA Shigenori
    <i>Department of Food and Nutritional Sciences, University of Shizuoka</i>
  • NAKAYAMA Tsutomu
    <i>Department of Food and Nutritional Sciences, University of Shizuoka</i>

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  Green tea contains a high concentration of such catechins as (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECg), and (−)-epigallocatechin gallate (EGCg). Their biological activities have been evaluated by in vitro experiments using cultured cells or bacteria, but the order of activity of the various catechins differed with the study. We have been studying the interaction of tea catechins with lipid bilayers, and clarified that the number of hydroxyl groups on the B-ring, the presence of the galloyl moiety, and the stereochemical structure of each catechin govern their affinity for lipid bilayers. We investigated in this present study the effects of various external factors on the affinity of tea catechins for lipid bilayers by using liposomes as model membranes. The amount of tea catechins incorporated into the lipid bilayers increased with increasing salt concentration in an aqueous medium and decreased with increasing negative electric charge of the lipid bilayers. Furthermore, the amount of EGCg or ECg incorporated into the lipid bilayers increased with increasing EC concentration. These results reveal that the salt concentration in an aqueous medium, the electric charge of the membrane, and the presence of other catechins governed the affinity of tea catechins for the lipid bilayers.<br>

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