ANTIOXIDANT AND ANTI-INFLAMMATORY PROPERTIES OF LOWER-POLYMERIZED POLYPHENOLS IN OOLONG TEA
ANTIOXIDANT AND ANTI-INFLAMMATORY PROPERTIES OF LOWER-POLYMERIZED POLYPHENOLS IN OOLONG TEA
复制标题
DOI：
10.1080/10942912.2012.678534
复制
发表时间：
2014-04-21
影响因子：
2.9
通讯作者：
Chuang, Lu-Te
中科院分区：
文献类型：
--
作者：
Lin, Chih-Cheng;Li, Chi-Wei;Chuang, Lu-Te
本研究探讨了从乌龙茶中超滤出的富含多酚的低聚物--分级茶提取物的抗氧化和抗炎特性。与乌龙茶相比，分级茶提取物中总多酚、类黄酮和缩合单宁的含量更高。此外，分级茶提取物是一个更强的清除一氧化氮和2，2-二苯基-1-苦肼基自由基比乌龙茶。当脂多糖处理的RAW 264.7巨噬细胞与茶提取物（500 μ g/mL）或（-）-表没食子儿茶素没食子酸酯（100 μ g/mL）共孵育16小时时，所有样品（乌龙茶，分级茶提取物和（-）-表没食子儿茶素没食子酸酯）分别抑制一氧化氮产生60，48和46%，抑制是由于一氧化氮清除。然而，只有分级茶提取物降低磷脂花生四烯酸和II型环氧合酶表达的比例，从而减少PGE（2）合成29%。总之，分级茶提取物富含有效的抗氧化物质，能够抑制促炎介质的产生。
This study investigated the antioxidant and anti-inflammatory properties of the fractionated tea extract, a lower-polymerized polyphenol-rich extract ultrafiltrated from oolong tea. The amounts of total polyphenols, flavonoids and condensed tannin were enriched in fractionated tea extract compared to oolong tea. Furthermore, fractionated tea extract was a stronger scavenger of nitric oxide and 2,2-diphenyl-1-picryhydrazyl radicals than oolong tea. When lipopolysaccharide-treated RAW264.7 macrophages were co-incubated with both tea extracts (500 g/mL) or (-)-epigallocatechin gallate (100 g/mL) for 16 h, all samples (oolong tea, fractionated tea extract, and (-)-epigallocatechin gallate) suppressed nitric oxide production by 60, 48, and 46%, respectively, and the suppression was due to nitric oxide-scavenging. However, only fractionated tea extract lowered the proportion of phospholipid arachidonic acid and type II-cyclooxygenase expression, thereby decreasing PGE(2) synthesis by 29%. In conclusion, fractionated tea extract was rich in potent antioxidant substances capable of inhibiting the production of pro-inflammatory mediators.