Complexing of Green Tea Catechins with Food Constituents and Degradation of the Complexes by Lactobacillus plantarum

Complexing of green tea catechins with food constituents and their hydrolysis by tannase-producing Lactobacillus plantarum strains, were investigated. Our observations indicated that 1) epigallocatechin gallate (EGCg) and other catechin galloyl esters bound with food ingredients (i.e., proteins) to...

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Main Authors: HAYASHI, Taeko, UEDA, Shuhei, TSURUTA, Hiroki, KUWAHARA, Hiroshige, OSAWA, Ro
Format: Artigo
Language:Inglês
Published: Bioscience of Microbiota, Food and Health 2012
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Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4034289/
https://ncbi.nlm.nih.gov/pubmed/24936346
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.12938/bmfh.31.27
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