Concentration, of catechins

Xanthine oxidase (XO) is not only an important biological source of ROS but also the enzyme responsible for the formation of uric acid associated with gout leading to painful inflammation in the joints. The XO inhibition effect by the enzymatically synthesized poly(catechin) increased as an increasing concentration of catechin units, while the monomeric catechin showed almost negligible inhibition effect in the same concentration range. ° This markedly amplified XO inhibition activity of poly(catechin) was considered to be due to effective multivalent interaction between XO and the condensed catechin units in the poly (catechin). 

According to Donovan et al. [87], the concentration of (-)-catechin was higher to that of (-t-)-catechin in chocolates. However, bioavailabDity of (-)-catechin was less than the (-I-) form of catechin, resulting in low plasma concentration of (-)-catechin. On the other hand, Fraga et al. [88] reported that (-t)-catechin was 100 times more efficient than quercetin in an in vivo oxidative stress model [55]. 

Catechin and epicatechin are two flavanols of the catechin family. They are enantiomers. The capillary zone electrophoresis (CE) methods with UV-detection were developed for quantitative determination of this flavanols in green tea extracts. For this purpose following conditions were varied mnning buffers, pH and concentration of chiral additive (P-cyclodextrin was chosen as a chiral selector). Borate buffers improve selectivity of separation because borate can make complexes with ortho-dihydroxy groups on the flavanoid nucleus. 

EtOH extraction was the most efficient way to improve the flavour of the phloem. A solvent/solid ratio of at least 10 1/kg was needed to achieve a significant change in the taste. The loss of catechins was approximately 27% and that of lignans was 35%. All the catechins and lignans were found from the EtOH extract. Losses of lignans and catechins were smaller with other sovents, but either the taste was not modified or the cost of solvent treatment would be too high. Phenolic compounds like lignans and catechins also have a bitter taste and some improvement in flavour may have occurred because of the lower concentration of these. The disappearance of the characteristic... 

On patients with cancer, the effects of green tea catechins, soy isoflavones and quercetin as chemoprotective/chemotherapeutic agents have also been studied. Although results have not been entirely satisfactory, a partial response has been achieved in some trials. For example, small decreases in plasma concentration of prostate-specific antigen were observed in prostate cancer patients who consumed soy isoflavones. Nevertheless, results in individuals with premalignant disease who consumed green tea polyphenols support their advancement into phase III clinical intervention trials aimed at the prevention of PIN, leukoplakia, or premalignant cervical disease (Thomasset and others 2006). 

Fig. 1. Amperometric monitoring of the autoxidation of epigallocatechin gallete in the presence of (A) 0, (B) 2.0, (C) 5.0, (D) 10, (E) 20, and (F) 50 pm CuCl2. The measurements were performed in 0.1 M Tris buffer (pH 9.0) with a Clark type oxygen electrode at 28 °C. The epigallocatechin gallate concentration was fixed at 50 pm. The catechin stock solution was injected into the test solution at t = 0. The inset shows the (initial) steady-state autoxidation rate as a function of Cu2+ concentration. Reprinted from Biochimica et Biophysica Acta, vol. 1569, Mochizuki, M. Yamazaki, S. Kano, K. Ikeda,T., Kinetic analysis and mechanistic aspects of autoxidation of catechins, p. 35, Copyright (2002), with permission from Elsevier Science.

D. Stach and O.J. Schmitz, Decrease in concentration of free catechins in tea over time determined by micellar electrokinetic chromatography. J. Chromatogr.A 924 (2001) 519-522. 

Similarly, catechin polymers formed upon horseradish peroxidase-catalyzed oxidation of catechin or polycondensation of catechin with aldehydes prove much more efficient than catechin (at identical monomer concentration) at inhibiting XO and superoxide formation. A more detailed investigation with the catechin-acetaldehyde polycondensate (which is expected to form in wine because of the microbial oxidation of ethanol to acetaldehyde) shows that inhibition is noncompetitive to xanthine and likely occurs via binding to the FAD or Fe/S redox centers involved in electron transfers from the reduced molybdenum center to dioxygen with simultaneous production of superoxide. 

---