Effect of Green Tea and Tea Catechin on the Visual Motion Processing for Optokinetic Responses in Mice
Effect of Green Tea and Tea Catechin on the Visual Motion Processing for Optokinetic Responses in Mice
复制标题
绿茶和茶儿茶素对小鼠视动反应视觉运动处理的影响
DOI：
10.1016/j.neuroscience.2022.08.013
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发表时间：
2022
期刊：
影响因子：
3.3
通讯作者：
Furukawa Takahisa
中科院分区：
文献类型：
--
作者：
Sugita Yuko;Furukawa Takahisa
一般来说，绿色茶中含有的儿茶素被认为对人体和精神健康有积极的影响。摄入表没食子儿茶素没食子酸酯（EGCG），绿色茶中的主要多酚，已知对视网膜保护有效;然而，绿色茶和/或EGCG是否影响视觉功能仍然未知。在本研究中，我们研究了绿色茶和表没食子儿茶素没食子酸酯（EGCG）对视觉运动加工的影响，通过测量视动反应（OKRs）在年轻的成年和老龄小鼠。年轻和衰老小鼠（C57 BL 6/J）喂食对照饮食（对照）或含有抹茶绿色茶粉或绿色茶提取物（干森查绿色茶浸液）的测试饮食1个月，并测量其OKR。然后他们腹腔注射生理盐水（对照）或EGCG，并测量OKR。我们发现，年轻和老龄小鼠摄入绿色茶后和给予EGCG后的OKR比对照小鼠表现出更高的时间敏感性。在摄取绿色茶或表没食子儿茶素没食子酸酯后，年轻和老年小鼠检测移动物体的视觉能力得到增强。从以上结果可以看出，灌服绿色茶可增强视动反应的视觉运动加工，这可能与EGCG的作用有关。
In general, catechins contained in green tea are believed to have positive effects on the human body and mental health. The intake of epigallocatechin gallate (EGCG), a major polyphenol in green tea, is known to be effective for retinal protection; however, whether green tea and/or EGCG affect visual function remains unknown. In the present study, we investigated the effect of green tea and EGCG on visual motion processing by measuring optokinetic responses (OKRs) in young adult and aging mice. Young and aging mice (C57BL6/J) were fed a control diet (control) or the test diet, which contained matcha green tea powder or green tea extract (dried sencha green tea infusion), for 1 month, and their OKRs were measured. They were then intraperitoneally administered saline (control) or EGCG, and OKRs were measured. We found that the OKRs of young and aging mice after green tea intake and after EGCG administration showed higher temporal sensitivity than those of control mice. The visual ability to detect moving objects was enhanced in young and aging mice upon intake of green tea or EGCG. From the above results, the visual motion processing for optokinetic responses by ingesting green tea was enhanced, which may be related to the effect of EGCG.
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影响因子：
5.8
作者：
Singh BN;Shankar S;Srivastava RK
通讯作者：
Srivastava RK
影响因子：
3.7
作者：
Noguchi-Shinohara M;Yuki S;Dohmoto C;Ikeda Y;Samuraki M;Iwasa K;Yokogawa M;Asai K;Komai K;Nakamura H;Yamada M
通讯作者：
Yamada M
影响因子：
3.4
作者：
McKenna, DJ;Simpson, DAC;Stitt, AW
通讯作者：
Stitt, AW
DOI：
10.1016/j.bbadis.2013.10.015
发表时间：
2014-08
影响因子：
6.2
作者：
Wang, Xinglong;Wang, Wenzhang;Li, Li;Perry, George;Lee, Hyoung-gon;Zhu, Xiongwei
通讯作者：
Zhu, Xiongwei
影响因子：
2.2
作者：
Shounan Qi;Chenguang Wang;Delu Song;Ying Song;J. Dunaief
通讯作者：
Shounan Qi;Chenguang Wang;Delu Song;Ying Song;J. Dunaief