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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Detalles Bibliográficos
Autores principales: HAYASHI, Taeko, UEDA, Shuhei, TSURUTA, Hiroki, KUWAHARA, Hiroshige, OSAWA, Ro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Bioscience of Microbiota, Food and Health 2012
Materias:
Full Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034289/
https://www.ncbi.nlm.nih.gov/pubmed/24936346
http://dx.doi.org/10.12938/bmfh.31.27

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4034289/
https://www.ncbi.nlm.nih.gov/pubmed/24936346
http://dx.doi.org/10.12938/bmfh.31.27

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