Inhibitory Effect of Condensed Tannins Isolated from Korean Green Tea against Xanthine Oxidase

한국산 녹차로부터 분리한 축합형 탄닌의 Xanthine Oxidase 저해효과

  • Cho, Young-Je (Dept. of Food Science and Technology, Yeungnam University) ;
  • Chun, Sung-Sook (Dept. of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Dept. of Food Science and Technology, Yeungnam University)
  • 조영제 (영남대학교 식품가공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1993.08.01

Abstract

For the purpose of utilizing tannins in the functional foods and crude drugs the xanthine oxidase inhibition of tannins isolated from Korean green tea was determined. Acetone extract from Korean green tea showed inhibitory effect against the xanthine oxidase. The galloyl tannins showed higher inhibitory activity against xanthine oxidase than the nongalloyl tannins. In terms of stereo isomers, (-)-epicatechins had higher inhibitory activity than the (+)-catechins. The synergistic activity was also observed. Tannins isolated from Korean green tea appeared to be incompetitive inhibitor against the xanthine oxidase.