| Autor: |
Tsutomu NAKAYAMA, Hideharu HURIYA, Asuka KAMO, Kenzi KOSAKO, Takeyuki KOZIMA, Maki SUGAWARA, Taiki SUZUKI, Mie NISHIZIMA, Ai YAMASHITA, Megumi YANO, Shouhei MAKINO, Kota KERA, Masumi IIJIMA |
| Předmět: |
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| Zdroj: |
Food Science & Technology Research; 2023, Vol. 29 Issue 2, p163-171, 9p |
| Abstrakt: |
The molecular interaction of black tea components with phospholipid vesicles has been investigated to elucidate the various functions of black tea infusions, such as astringency, inhibition of cholesterol absorption, and inactivation of viruses. We have developed a simple method to analyze the turbidity of phospholipid vesicle solutions reacted with black tea infusions or components as an indicator of the molecular interaction. Using a portable visible spectrophotometer, the dose-dependency of catechins, theaflavins, thearubigins, and black tea infusions on turbidity was analyzed. The results indicate that authentic catechins and theaflavins independently caused aggregation of the phospholipid vesicles; however, their concentrations in the tea infusions were insufficient. Meanwhile, thearubigins prepared from black tea leaves caused aggregation at the concentration found in the tea infusions. It is concluded that thearubigins, instead of theaflavins, mainly contribute to the interaction with phospholipid vesicles. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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