Oligomer formation of a tea polyphenol, EGCG, on its sensing molecule 67 kDa laminin receptor.

Yuhui HuangMami SumidaMotofumi KumazoeKaori SugiharaYumi SuemasuShuhei YamadaShuya YamashitaJyunichi MiyakawaTakashi TakahashiHiroshi TanakaYoshinori FujimuraHirofumi Tachibana

Published in: Chemical communications (Cambridge, England) (2018)

Green tea polyphenol (-)-epigallocatechin-3-O-gallate (EGCG) has been attributed to the activation of its cell surface sensing receptor 67 kDa laminin receptor (67LR). However, the action of EGCG to activate 67LR remains unknown. Here we show that EGCG undergoes oligomer formation on its surface receptor 67LR.

Keyphrases

cell surface
binding protein
heat shock protein