Kinetics and Mechanistic Studies on the Reaction between Cytochrome c and Tea Catechins

Antioxidants
Lihua WangMontserrat Rabago-Smith

Abstract

Green tea is characterized by the presence of an abundance of polyphenolic compounds, also known as catechins, including epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (EGC) and epigallocatechin gallate (EGCG). In addition to being a popular beverage, tea consumption has been suggested as a mean of chemoprevention. However, its mode of action is unclear. It was discovered that tea catechins can react with cytochrome c. When oxidized cytochrome c was mixed with catechins commonly found in green tea under non-steady-state conditions, a reduction of cytochrome c was observed. The reaction rate of the catechins was dependent on the pH and the nature of the catechin. The pseudo-first order rate constant obtained increased in the order of EC < ECG < EGC < EGCG, which is consistent with previously reported superoxide reduction activities and Cu(2+) reduction activities of tea catechins.

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Citations

Sep 22, 2016·Biomacromolecules·Thomas A G RisbridgerDavid J Fermin
Jan 17, 2019·Applied Spectroscopy·Jie WangPei Liang
Aug 23, 2020·Antioxidants·Guillermo García-Díez, Nelaine Mora-Diez
Feb 3, 2021·Bioorganic & Medicinal Chemistry·Malaysha RiceEkaterina A Korobkova
May 23, 2020·Journal of Inorganic Biochemistry·Lidia Gebicka

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Methods Mentioned

BETA
NMR

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