Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62112
標題: Modulation of tea and tea polyphenols on benzo(a)pyrene-induced DNA damage in Chang liver cells
作者: Yen, G.C.
顏國欽
Ju, J.W.
Wu, C.H.
關鍵字: tea;tea polynenols;comet assay;DNA damage;Chang liver cells;green tea;black tea;(-)-epigallocatechin gallate;cancer;chemoprevention;antioxidant capacity;hydrogen-peroxide;human-lymphocytes;gallic acid;extracts;metabolism
Project: Free Radical Research
期刊/報告no:: Free Radical Research, Volume 38, Issue 2, Page(s) 193-200.
摘要: 
The protective effects of three tea extracts (green tea, GTE; oolong tea, OTE; and black tea, BTE) and five tea polyphenols (epicatechin, EC; epicatechin gallate, ECG; epigallocatechin, EGC; epigallocatechin gallate, EGCG; and theaflavins, THFs) on benzo[a]pyrene (B[ a ]P)-induced DNA damage in Chang liver cells were evaluated using the comet assay. B[ a ]P-induced DNA damage in Chang liver cells was significantly ( p <0.05) inhibited by GTE and OTE at a concentration of 10 mug/ml and by BTE at 25 mug/ml. At a concentration of 100 mug/ml, the % tail DNA was reduced from 33% (B[ a ]P treated only) to 10, 9, 13%, by GTE, OTE and BTE, respectively. EC and ECG did not cause DNA damage in cells according to the results of the comet assay; however, EGC, EGCG and theaflavins caused DNA damage in cells at a concentration of 100 muM. The results indicated that EC and ECG had protective effects against B[ a ]P-induced DNA damage in cells at a concentration of 10-100 muM. Although EGC, EGCG and the theaflavins caused DNA damage at a high concentration, but they had protective effects against B[ a ]P-induced DNA damage in cells at a low concentration of 10-50 muM. The results also showed that the DNA damage in cells induced by EGC, EGCG, and the theaflavins was due to the generation of superoxide during incubation with cells at a higher concentration. Therefore, tea catechins and THFs play an important role in enabling tea extracts to inhibit DNA damage in Chang liver cells.
URI: http://hdl.handle.net/11455/62112
ISSN: 1071-5762
DOI: 10.1080/10715760310001638001
Appears in Collections:食品暨應用生物科技學系

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