EGCG和茶氨酸对细胞氧化损伤的协同保护和修复作用研究

刘晓慧; 揭国良; 林康; 吴媛媛; 王岳飞; 屠幼英

doi:10.13305/j.cnki.jts.2014.03.005

茶叶科学 >

2014 , Vol. 34 >Issue 3: 239 - 247

DOI: https://doi.org/10.13305/j.cnki.jts.2014.03.005

EGCG和茶氨酸对细胞氧化损伤的协同保护和修复作用研究

刘晓慧 ,
揭国良 ,
林康 ,
吴媛媛 ,
王岳飞 ,
屠幼英

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1. 浙江大学农业与生物技术学院茶学系,浙江杭州 310058;
2. 景宁畲族自治县,浙江丽水 323500

刘晓慧（1985— ）,女,山东鄄城人,博士研究生,主要从事茶叶深加工及保健功能方面的研究。

收稿日期: 2013-08-16

修回日期: 2013-12-10

网络出版日期: 2019-09-03

基金资助

景宁茶资源生化特征与惠明白茶提高免疫力活性功能研究（H20130018）、浙江大学与Philips茶叶合作项目（I2010007Q）

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Research on Synergistic Protection and Repairing Effects of EGCG and Theanine in Oxidative Damaged Cells

LIU Xiaohui ,
JIE Guoliang ,
LIN Kang ,
WU Yuanyuan ,
WANG Yuefei ,
TU Youying

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1. Department of Tea Science, College of Agriculture & Biotechnology, Zhejiang University, Hangzhou 310058, China;
2. Jingning She Autonomous County, Lishui 323500,China

Received date: 2013-08-16

Revised date: 2013-12-10

Online published: 2019-09-03

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摘要

研究了表没食子儿茶素没食子酸酯（EGCG）和茶氨酸两种茶叶主要活性成分单独和协同清除2, 2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐（ABTS）、1, 1-二苯基-2-三硝基苯肼（DPPH）和羟自由基的效果,并通过建立细胞氧化损伤模型,测定两种化合物对氧化损伤细胞的氧化水平和抗氧化酶活性的影响。结果表明：EGCG和茶氨酸对ABTS和羟自由基的清除有协同增效作用,对DPPH自由基无协同作用;在细胞水平,EGCG和茶氨酸可协同降低细胞内活性氧自由基及脂质过氧化水平,提高谷胱甘肽过氧化物酶的活性,即两者共同作用可协同降低细胞所受的氧化损伤,提高细胞抗氧化能力。

关键词： EGCG; 茶氨酸; 抗氧化; 协同作用

本文引用格式

刘晓慧 , 揭国良 , 林康 , 吴媛媛 , 王岳飞 , 屠幼英 . EGCG和茶氨酸对细胞氧化损伤的协同保护和修复作用研究[J]. 茶叶科学, 2014 , 34(3) : 239 -247 . DOI: 10.13305/j.cnki.jts.2014.03.005

Abstract

This paper investigated the scavenging capacities of EGCG and theanine, the two main active components in tea, alone or synergistically on ABTS, DPPH and hydroxyl radicals in vitro were investigated. The oxidative injury experimental model of mouse macrophage (RAW 264.7) by H₂O₂ was established for measuring the oxidative level and antioxidative enzyme activities by EGCG and theanine. The results showed that EGCG and theanine showed synergistic effect on the scavenging of ABTS and hydroxyl radical except for the DPPH radical. EGCG and theanine could synergistically reduce the contents of reactive oxygen species and lipid peroxidation, and enhance the activity of GSH-Px on RAW 264.7, which meant that the combination of above two compounds could synergistically reduce the oxidative damage of the cells through improving the antioxidant capacity.

Key words： EGCG; theanine; antioxidant; synergistic effect

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