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http://dx.doi.org/10.5352/JLS.2008.18.2.273

Inhibitory Effects of Green Tea against Squalene Synthase  

Choi, Sung-Won (Department of Food and Culinary Art, Osan College)
Hur, Nam-Yoon (Department of Food and Culinary Art, Osan College)
Lee, Han-Seung (Department of Bio-Food Materials, College of Medical and Life Sciences, Silla University)
Baik, Moo-Yeol (Department of Food Science and Biotechnology, Kyung Hee University)
Ahn, Soon-Cheol (Department of Microbiology and Immunology, Pusan National University School of Medicine)
Lee, Jeong-Gyu (Department of Family Medicine, Pusan National University School of Medicine)
Publication Information
Journal of Life Science / v.18, no.2, 2008 , pp. 273-278 More about this Journal
Abstract
Various biological resources from plants, animals, mushrooms, microorganisms, and foods were tested for the inhibitory activity against squalene synthase (SQS). Among 32 samples, more than one fourths (9 samples) exhibited significant SQS inhibitory activity. Interestingly, SQS inhibitory activity was detected in the samples such as green tea, fermented soybean paste, and plum juice. The SQS inhibitory activity of green tea was not only high but also stable. Its SQS inhibitors were supposed to be catechin derivatives, which have been known to be main bioactive components in green tea. The galloyl catechins showed higher SQS inhibitory activity compared to the nongalloyl catechins. Especially, (-)-epigallocatechin gallate appeared to be strongest inhibitor against squalene synthase ($IC_{50}=90{\mu}M$).
Keywords
Squalene synthase; inhibitors; green tea; catechin derivatives;
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