Novel compound having inhibitory effect on lipase
This invention provides, a novel polyphenol compound having lipase inhibitory activity derived from tealeaves, a process for the preparation of the compound, and foods and/or beverages and pharmaceutical drugs containing the compound. Particularly, this invention provides a novel dimer compound of formula: obtained by oxidative polymerization of epigallocatechin-3-O-gallate, a main catechin component of oolong tea, with a tealeaf enzyme (polyphenol oxidase), as well as foods and/or beverages and pharmaceutical compositions containing said novel compound which suppress absorption of dietary lipids and suppresses increase of blood triglyceride.
1 . Oolongtheanin-3′-O-gallate of formula:
2 . A Lipase inhibitory agent containing the oolongtheanin-3′-O-gallate of claim 1 .
3 . A food or beverage with the oolongtheanin-3′-O-gallate of claim 1 or the lipase inhibitory agent of claim 2 .
4 . The food or beverage of claim 3 which is selected from the group consisting of tea beverages, soft drinks and health foods.
5 . A pharmaceutical composition containing the oolongtheanin-3′-O-gallate of claim 1 or the lipase inhibitory agent of claim 2 .
6 . The pharmaceutical composition of claim 5 for suppressing absorption of dietary lipids.
7 . A process for preparation of oolongtheanin-3′-O-gallate of formula:
by oxidative polymerization of epigallocatechin-3-O-gallate with polyphenol oxidase in the presence of an oxidant.
8 . The process of claim 7 wherein the polyphenol oxidase is derived from tea leaves.
9 . The process of claim 7 , wherein the oxidative polymerization reaction is carried out at pH 4 to 7, at 20 to 40° C., and with hydrogen peroxide as the oxidant.
10 . The food or beverage of claim 3 , wherein the oolongtheanin-3′-O-gallate of:
is added in an amount of 0.1 mg to 1000 mg per meal.