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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Chemopreventive potential of the tannase-mediated biotransformation of green tea

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Macedo, J. A. [1, 2] ; Ferreira, L. R. [1] ; Camara, L. E. [2] ; Santos, J. C. [2] ; Gambero, A. [2] ; Macedo, G. A. [1] ; Ribeiro, M. L. [2]
Total Authors: 7
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil
[2] Univ Sao Francisco, Unidade Integrada Farmacol & Gastroenterol UNIFAG, BR-12900000 Braganca Paulista, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Chemistry; v. 133, n. 2, p. 358-365, JUL 15 2012.
Web of Science Citations: 16

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. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 09/07821-4 - Enzymatic biotransformation of polyphenols from Brazilian orange juice and mate tea and their impact on the bioavailability of these compounds
Grantee:Juliana Alves Macedo
Support Opportunities: Scholarships in Brazil - Post-Doctorate