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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Bioscience of Microbiota, Food and Health
2012
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| Materias: | |
| 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 |