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Chemopreventive potential of the tannase-mediated biotransformation of green tea.
Food Chem. 2012 Jul 15; 133(2):358-65.FC

Abstract

Green tea (Camellia sinensis) is one of the most widely consumed beverages in the world. The cancer chemopreventive qualities of green tea have been well documented. Epigallocatechin gallate (EGCG) is often described as the most potently chemopreventive green tea catechin; however, the low bioavailability of EGCG is a limiting factor for its biological effect. Thus, the aim of this work was to test the chemopreventive potential of green tea extract and EGCG after tannase-mediated hydrolysis. The results showed that the biotransformed compounds retained most of the beneficial properties of the original compounds, and some beneficial properties were improved in the biotransformed compounds. Biotransformation of EGCG decreased its toxicity without affecting its antiproliferative effects. Furthermore, human cells gene expression profiling showed that the biotransformed compounds modulated the expression of several genes related to carcinogenesis. These results demonstrate the benefits of the biotechnological modification of natural food molecules, allowing the improvement of the nutraceutical potential of a beverage as green tea.

Authors+Show Affiliations

Food Science Department, Faculty of Food Engineering, Campinas State University, P.O. Box 6121, 13083-862 SP, Brazil; Unidade Integrada de Farmacologia e Gastroenterologia (UNIFAG), São Francisco University, Av. São Francisco de Assis 218, Bragança Paulista, SP, Brazil. Electronic address: jumacedo@gmail.com.Food Science Department, Faculty of Food Engineering, Campinas State University, P.O. Box 6121, 13083-862 SP, Brazil.Unidade Integrada de Farmacologia e Gastroenterologia (UNIFAG), São Francisco University, Av. São Francisco de Assis 218, Bragança Paulista, SP, Brazil.Unidade Integrada de Farmacologia e Gastroenterologia (UNIFAG), São Francisco University, Av. São Francisco de Assis 218, Bragança Paulista, SP, Brazil.Unidade Integrada de Farmacologia e Gastroenterologia (UNIFAG), São Francisco University, Av. São Francisco de Assis 218, Bragança Paulista, SP, Brazil.Food Science Department, Faculty of Food Engineering, Campinas State University, P.O. Box 6121, 13083-862 SP, Brazil.Unidade Integrada de Farmacologia e Gastroenterologia (UNIFAG), São Francisco University, Av. São Francisco de Assis 218, Bragança Paulista, SP, Brazil.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25683407

Citation

Macedo, J A., et al. "Chemopreventive Potential of the Tannase-mediated Biotransformation of Green Tea." Food Chemistry, vol. 133, no. 2, 2012, pp. 358-65.
Macedo JA, Ferreira LR, Camara LE, et al. Chemopreventive potential of the tannase-mediated biotransformation of green tea. Food Chem. 2012;133(2):358-65.
Macedo, J. A., Ferreira, L. R., Camara, L. E., Santos, J. C., Gambero, A., Macedo, G. A., & Ribeiro, M. L. (2012). Chemopreventive potential of the tannase-mediated biotransformation of green tea. Food Chemistry, 133(2), 358-65. https://doi.org/10.1016/j.foodchem.2012.01.041
Macedo JA, et al. Chemopreventive Potential of the Tannase-mediated Biotransformation of Green Tea. Food Chem. 2012 Jul 15;133(2):358-65. PubMed PMID: 25683407.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemopreventive potential of the tannase-mediated biotransformation of green tea. AU - Macedo,J A, AU - Ferreira,L R, AU - Camara,L E, AU - Santos,J C, AU - Gambero,A, AU - Macedo,G A, AU - Ribeiro,M L, Y1 - 2012/01/24/ PY - 2011/10/13/received PY - 2011/11/23/revised PY - 2012/01/16/accepted PY - 2015/2/17/entrez PY - 2012/7/15/pubmed PY - 2015/9/17/medline KW - Chemoprevention KW - Comet assay KW - Gene expression KW - Green tea KW - Tannase SP - 358 EP - 65 JF - Food chemistry JO - Food Chem VL - 133 IS - 2 N2 - Green tea (Camellia sinensis) is one of the most widely consumed beverages in the world. The cancer chemopreventive qualities of green tea have been well documented. Epigallocatechin gallate (EGCG) is often described as the most potently chemopreventive green tea catechin; however, the low bioavailability of EGCG is a limiting factor for its biological effect. Thus, the aim of this work was to test the chemopreventive potential of green tea extract and EGCG after tannase-mediated hydrolysis. The results showed that the biotransformed compounds retained most of the beneficial properties of the original compounds, and some beneficial properties were improved in the biotransformed compounds. Biotransformation of EGCG decreased its toxicity without affecting its antiproliferative effects. Furthermore, human cells gene expression profiling showed that the biotransformed compounds modulated the expression of several genes related to carcinogenesis. These results demonstrate the benefits of the biotechnological modification of natural food molecules, allowing the improvement of the nutraceutical potential of a beverage as green tea. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25683407/Chemopreventive_potential_of_the_tannase_mediated_biotransformation_of_green_tea_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)00074-X DB - PRIME DP - Unbound Medicine ER -