2007 Fiscal Year Final Research Report Summary
Effects of Oxidation of Functional Polyphenols on the Interactions with Proteins
| Project/Area Number |
18580121
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Okayama University |
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Principal Investigator |
HATANO Tsutomu Okayama University, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Professor (50127578)
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| Co-Investigator(Kenkyū-buntansha) |
TANIGUCHI Shoko Okayama University, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Assistant Professor (20243488)
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| Project Period (FY) |
2006 – 2007
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| Keywords | Polvphenol / Complexation / Catechin / Hvdrolvsable tannin / Antibacterial effect |
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| Research Abstract |
Polyphenols are composed of various types of compounds, and tannins form one of the major groups of the polyphenols. Tannins are widely distributed in plants used for foods and medicinal hubs, and characterized by their binding properties with proteins. The aim of this research is to clarify the process of the interactions of those tannins and related polyphenols with the biomolecules, especially the effects of their structural changes by oxidation on the complexation with the proteins. Although recent studies revealed various functionalities of plant polyphenols, related to their antioxidant effects, they are unstable in the oxidative conditions. Therefore, we have investigated the structural changes of polyphenols including (+)-catechin, which is a constituent unit of condensed tannins, and also various hydrolysable tannins, on the comparison with that observed for tea polyphenol (-)-epigallocatechin gallate, and then the effecs of the structural changes on the interaction process with bovine serum albumin (BSA). As a result, several new compounds were obtained as the oxidation products from (+)-catechin, and their structures were elucidated on the basis of their spectral data and chemical correlations. Effects of the formation of products with high molecular weights from catechin on the binding with BSA, and contribution of the molecular shapes and molecular weights of hydrolysable tannins on their complexations have been revealed These findings enabled the discussion of the effects of polyphenols against various bacterial species including Vibrio, Aeromonas, and Pseudomonas, on the basis of the characterization of the binding of polyphenols with biomolecules, and will give fundamental information for the industrial applications of polyphenols.
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