茶多酚体外氧化产物颜色稳定性及对PC-3细胞生长的影响

doi:10.13305/j.cnki.jts.2005.03.010

茶叶科学 ›› 2005, Vol. 25 ›› Issue (3): 213-218.doi: 10.13305/j.cnki.jts.2005.03.010

茶多酚体外氧化产物颜色稳定性及对PC-3细胞生长的影响

丁兆堂¹, 王秀峰¹, 于海宁², 张惠燕³, 沈生荣^{4, *}

1. 山东农业大学园艺学院,山东泰安,271018;
2. 浙江大学生命科学学院,浙江杭州,310029;
3. 杭州职业技术学院化工系,浙江杭州,310018;
4. 浙江大学茶叶研究所,浙江杭州,310029

出版日期:2005-09-25 发布日期:2019-09-16
作者简介:丁兆堂（1964— ）,男,副教授,博士研究生,主要从事茶叶生化与资源综合利用研究。* 通讯作者
基金资助:
山东省中青年科学家科研奖励基金（编号：2004BS06010）

Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells

DING Zhao-tang¹, WANG Xiu-feng¹, YU Hai-ning², ZHANG Hui-yan³, SHEN Sheng-rong^{4, *}

1. College of Horticulture, Shandong Agricultural University, Taian 271018, China;
2. College of Life Science, Zhejiang University, Hangzhou 310029, China;
3. Department of Chemical Engineering, College of Professional Technology of Hangzhou, Hangzhou 310018, China;
4. Institute of Tea Research, Zhejiang University, Hangzhou 310029, China

Online:2005-09-25 Published:2019-09-16

摘要/Abstract

摘要： 以红茶中提取的茶黄素粗提物、绿茶多酚为对照,利用紫外扫描技术、UV-Vis法及MTT法研究了绿茶多酚纳米固定化多酚氧化酶体外氧化产物的颜色稳定性、自由基清除能力和对前列腺癌细胞PC-3生长的抑制作用。在不同pH值条件下,茶黄素粗提物和绿茶多酚纳米固定化酶体外氧化产物的紫外吸收光谱的变化趋势相似,碱性增加,吸光度增加;绿茶多酚、茶黄素粗提物及绿茶多酚纳米固定化酶体外氧化产物对DPPH·自由基均有明显清除作用,绿茶多酚纳米固定化酶体外氧化产物清除效果较绿茶多酚和茶黄素粗提物强;茶黄素粗提物及绿茶多酚纳米固定化酶体外氧化产物对PC-3细胞的生长都有抑制作用,绿茶多酚纳米固定化酶体外氧化产物优于茶黄素粗提物。因此,绿茶多酚纳米碳酸钙固定化酶体外氧化产物中茶黄素保持了红茶中茶黄素所具有的良好生物学活性。

关键词: 茶黄素, PC-3细胞, 自由基, 颜色稳定性, 纳米, 绿茶多酚

Abstract: In this paper, theaflavins extracts from black tea and green tea polyphenols were used as control, effects of oxidation products of green tea polyphenols catalyzed by nano-immobilization technique on the growth of PC-3 cells, their color stability and activity of scavenging free radicals were investigated by ultraviolet scanning technique MTT assay and Ultraviolet-vis method. The change of ultraviolet absorption spectrophometer of theaflavins extracts from black tea and nano-immobilized enzymatic in vitro oxidation products were alike The absorption increased along with pH increase. The theaflavins extracts from black tea, green tea polyphenols and enzymatic oxidation products possessed of the scavenging activity to DPPH·, and the scavenging activity of enzymatic oxidation products was higher than that of green tea polyphenols and theaflavins extracts. The growth of PC-3 cells were inhibited by theaflavins extracts from black tea and enzymatic oxidation products, and effects of enzymatic oxidation products were better than that of theaflavins extracts from black tea. The effective biological activity that is possessed in the theaflavin from black tea was preserved by the in vitro enzymatic oxidation products.

Key words: Theaflavins, PC-3 cells, Free radical, Color stability, Nano-meter, Green tea polyphenols

中图分类号:

丁兆堂, 王秀峰, 于海宁, 张惠燕, 沈生荣. 茶多酚体外氧化产物颜色稳定性及对PC-3细胞生长的影响[J]. 茶叶科学, 2005, 25(3): 213-218. doi: 10.13305/j.cnki.jts.2005.03.010.

DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, ZHANG Hui-yan, SHEN Sheng-rong. Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells[J]. Journal of Tea Science, 2005, 25(3): 213-218. doi: 10.13305/j.cnki.jts.2005.03.010.

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茶多酚体外氧化产物颜色稳定性及对PC-3细胞生长的影响

Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells

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