Black-Tea Polyphenols Decrease Micellar Solubility of Cholesterol in Vitro and Intestinal Absorption of Cholesterol in Rats
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- 作者：Ikuo Ikeda ; Takashi Yamahira ; Masaki Kato ; Ayako Ishikawa
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2010
- 出版时间：August 11, 2010
- 年：2010
- 卷：58
- 期：15
- 页码：8591-8595
- 全文大小：728K
- 年卷期：v.58,no.15(August 11, 2010)
- ISSN：1520-5118
文摘
Administration of black-tea polyphenols (BTP) simultaneously reduced lymphatic recovery of both 3H-cholesterol and 14C-trioleoylglycerol in rats that were cannulated in the thoracic duct. BTP decreased the in vitro micellar solubility of cholesterol in a dose-dependent manner. When purified theaflavins, which are components of BTP, were used, theaflavin-monogallates (TFMGs), theaflavin-3-gallate (TF3G), and theaflavin-3′-gallate (TF3′G) were effective in eliminating cholesterol from bile salt micelles in vitro. Theaflavin (TF) and theaflavin-3,3′-digallate (TFDG) had no effect on the micellar solubility of cholesterol. The concentration of bile acid in the micelles was not influenced by the addition of any BTPs or theaflavins. These results suggest that the reduction of micellar cholesterol by BTP could be important to reducing cholesterol absorption.