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Inhibitory Effect of Tea Catechins on Collagenase Activity
Author(s) -
Makimura Masaharu,
Hirasawa Masatomo,
Kobayashi Kihei,
Indo Jiro,
Sakanaka Senji,
Taguchi Takashi,
Otake Shigeo
Publication year - 1993
Publication title -
journal of periodontology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.036
H-Index - 156
eISSN - 1943-3670
pISSN - 0022-3492
DOI - 10.1902/jop.1993.64.7.630
Subject(s) - collagenase , catechin , epicatechin gallate , chemistry , epigallocatechin gallate , biochemistry , polyphenol , enzyme , antioxidant
A major purpose of this study was to examine inhibitory effect of the catechin derivatives from Japanese green tea Camellia sinensis on collagenase activity. The crude tea catechins, which contain (+)‐catechin (C), (−)‐epicatechin (EC), (+)‐gallocatechin (GC), (−)‐epigallocatechin (EGC), (−)‐epicatechin gallate (ECg), and (−)‐epigallocatechin gallate (EGCg), were tested for their ability to inhibit the prokaryotic and eukaryotic cell derived collagenase activities. Among the tea catechins tested, ECg and EGCg showed the most potent inhibitory effect on collagenase activity when an optimal concentration of tea catechins (100 μg/ml) was added to reaction mixture containing collagenase and collagen. Preincubation of collagenase with tea catechins reduced the collagenase activity as well. In contrast to ECg and EGCg, the other four tea catechins (C, EC, EGC, and GC) did not show any collagenase inhibitory effect. Our results suggest that the steric structure of 3‐galloyl radical is important for the inhibition of collagenase activity. The collagenase activity in the gingival crevicular fluid from highly progressive adult periodontitis was completely inhibited by the addition of tea catechins. These results demonstrated that tea catechins containing galloyl radical possess the ability to inhibit both eukaryotic and prokaryotic cell derived collagenase. J Periodontol 1993; 64:630–636 .