Polyphenols from some foodstuffs as inhibitors of ovalbumin permeation through Caco-2 cell monolayers

被引：15
|
作者：
Kobayashi, S [1 ]
Watanabe, J
Fukushi, E
Kawabata, J
Nakajima, M
Watanabe, M
机构：
[1] Takasaki Univ Hlth & Welf, Dept Hlth & Nutr, Takasaki, Gumma 3700033, Japan
[2] Natl Food Res Inst, Food Funct Div, Tsukuba, Ibaraki 3058642, Japan
[3] Hokkaido Univ, Grad Sch Agr, Sapporo, Hokkaido 0608589, Japan
[4] Natl Food Res Inst, Food Engn Div, Tsukuba, Ibaraki 3058642, Japan
来源：
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2003年 / 67卷 / 06期
关键词：
pimentol; rosmarinic acid; luteolin-7-O-beta-glucuronide; quercetin-3-O-beta-glucuronide; rutin;
D O I：
10.1271/bbb.67.1250
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Some spices showed high inhibitory activity against ovalbumin permeation through Caco-2 cell monolayers. Pimentol from allspice, rosmarinic acid and luteolin7-O-beta-glucuronide from thyme, quercetin-3-O-beta-glucuronide from coriander and rutin from tarragon were identified as the active principles. A structure-activity relationship study among the active isolates and their related compounds indicated that the presence of a catechol structure played an important role in the inhibitory activity of each compound.
引用
收藏
页码：1250 / 1257
页数：8
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