茶提取物和纳米表没食子儿茶素没食子酸酯对6-羟基多巴胺诱导的SH-SY5Y细胞保护作用

doi:10.7506/spkx1002-6630-201601029

食品科学

茶提取物和纳米表没食子儿茶素没食子酸酯对6-羟基多巴胺诱导的SH-SY5Y细胞保护作用

闫敬娜1，罗理勇1,2，胡雅琼1,3，曾亮1,2,*

1.西南大学食品科学学院，重庆 400715；2.西南大学茶叶研究所，重庆 400715；
3.中国民生银行黄岩支行，浙江台州 318020

出版日期:2016-01-15 发布日期:2016-01-15

Protective Effects of Tea Extracts and Nano-EGCG against 6-OHDA-Induced Cell Injury in SH-SY5Y Cells

YAN Jingna1, LUO Liyong1,2, HU Yaqiong1,3, ZENG Liang1,2,*

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. Tea Research Institute, Southwest University, Chongqing 400715, China;
3. Huangyan Branch of China Minsheng Bank, Taizhou 318020, China

Online:2016-01-15 Published:2016-01-15

摘要/Abstract

摘要：

以6-羟基多巴胺（6-hydroxydopamine，6-OHDA）诱导的SH-SY5Y细胞系作为帕金森病（Parkinson’sdisease，PD）体外细胞模型，探究茶提取物（L-茶氨酸、咖啡碱、茶多酚、表没食子儿茶素没食子酸酯（epigallocatechin-3-gallate，EGCG）、茶黄素、茶色素）和两种纳米EGCG对SH-SY5Y细胞的毒性和对6-OHDA诱导的SH-SY5Y细胞保护作用的差异，综合评价茶提取物治疗PD的潜力。结果表明：茶提取物毒性作用由弱到强为茶多酚＜L-茶氨酸＜茶色素＜咖啡碱＜茶黄素＜EGCG；保护作用由强到弱为茶黄素＞EGCG＞茶多酚＞茶色素＞咖啡碱＞L-茶氨酸；茶黄素（0.2 μg/mL）和EGCG（0.9 μg/mL）预处理6-OHDA诱导的SH-SY5Y细胞，细胞存活率分别为（99.59±2.24）%和（95.84±2.50）%，保护作用明显强于其他茶提取物；相较于EGCG，纳米EGCG具有毒性作用更弱和保护作用更强的特点。由此可知，茶作为一种日常饮品，具有较好地治疗PD的潜力。

关键词: 帕金森病, 茶提取物, 6-羟基多巴胺, SH-SY5Y细胞, 纳米表没食子儿茶素没食子酸酯

Abstract:

Human neuroblastoma cell line SH-SY5Y challenged with 6-hydroxydopamine (6-OHDA) was used as an in
vitro model of Parkinson’s disease (PD), and the cytotoxicity of tea extracts including L-theanine, caffeine, tea polyphenol,
epigallocatechin-3-gallate (EGCG), theaflavins, tea pigment, and two kinds of nano-EGCG on SH-SY5Y cells were
investigated, and their protective effects on 6-OHDA-induced SH-SY5Y cells were compared to evaluate their potentials
for the treatment of PD. The results showed that the cytotoxicity was in the following order: tea polyphenol < L-theanine <
tea pigment < caffeine < theaflavins < EGCG; the protective effects were in the following order: theaflavins > EGCG > tea
polyphenol > tea pigment > caffeine > L-theanine. Theaflavins (0.2 μg/mL) and EGCG (0.9 μg/mL) were more effective than
other tea extracts in preventing SH-SY5Y cells from 6-OHDA-induced damage, restoring cell viability to (99.59 ± 2.24)%
and (95.84 ± 2.50)%, respectively. Compared to EGCG, nano-EGCG had weaker cytotoxicity and stronger protective effect.
Based on our results, tea, as a natural daily drink, has better potential for the treatment of PD.

Key words: Parkinson’s disease (PD), tea extracts, 6-hydroxydopamine (6-OHDA), SH-SY5Y cell, nano-epigallocatechin-3-gallate

中图分类号:

TS218

闫敬娜，罗理勇，胡雅琼，曾亮. 茶提取物和纳米表没食子儿茶素没食子酸酯对6-羟基多巴胺诱导的SH-SY5Y细胞保护作用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201601029.

YAN Jingna, LUO Liyong, HU Yaqiong, ZENG Liang. Protective Effects of Tea Extracts and Nano-EGCG against 6-OHDA-Induced Cell Injury in SH-SY5Y Cells[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201601029.

[1]	董俊凡，宋扬，季秀娜，李晓彬，刘可春，靳梦. 基于斑马鱼模型研究鱿鱼生殖腺磷脂抗MPTP诱发帕金森病的活性[J]. 食品科学, 2021, 42(5): 122-128.
[2]	张煊，徐玉，薛海，姜国川，闫晓慧，刘学军. 藤茶提取物对素肉丸冷藏期间脂质和蛋白质氧化的抗氧化活性影响[J]. 食品科学, 2020, 41(3): 212-217.
[3]	张雅丹，赵梦倩，杨煜佼，徐友志，王梓郡，王焱君，许迪雅，张琳，周彬彬,. 铁皮石斛多糖提取及对羟自由基诱导的SH-SY5Y细胞凋亡的抑制作用[J]. 食品科学, 2020, 41(14): 286-293.
[4]	魏俊，赵范范，刘馨君，劳凤学，黄汉昌，商迎辉*. 玉米黄素对衣霉素诱导的SH-SY5Y细胞损伤的保护作用[J]. 食品科学, 2019, 40(7): 163-168.
[5]	曹永，赵谋明，赵甜甜，崔春，赵强忠，冯云子. 不同黑茶提取物功能性成分分析及活性评价[J]. 食品科学, 2017, 38(18): 54-59.
[6]	林玉海1，张新亮1，周光宏2. 绿茶提取物、亚硝酸钠及其混合物对意式发酵肠滋味物质的影响[J]. 食品科学, 2013, 34(15): 109-114.
[7]	胥莉，李阳，刘学波. 车前子总黄酮和总多糖粗提物的体外抗氧化性能及其对脑神经细胞的保护作用[J]. 食品科学, 2013, 34(11): 142-146.
[8]	乔金玲1，胡永金2，曹振辉1，葛长荣1,*. 绿茶提取物对冷却羊肉保鲜作用的影响[J]. 食品科学, 2009, 30(12): 289-292.
[9]	吴卫国, Mike Clifford, Nazlin K Howell. 绿茶提取物对乳清蛋白发泡特性、流变特性和热力学特性的影响[J]. 食品科学, 2006, 27(8): 42-48.
[10]	李志光, 谢文刚, 张铭. 茶多酚、灵芝等提取物与细菌作用的研究[J]. 食品科学, 1999, 20(7): 49-51.
[11]	屠幼英. 茶提取物理化特性的研究[J]. 食品科学, 1994, 15(3): 11-14.

茶提取物和纳米表没食子儿茶素没食子酸酯对6-羟基多巴胺诱导的SH-SY5Y细胞保护作用

Protective Effects of Tea Extracts and Nano-EGCG against 6-OHDA-Induced Cell Injury in SH-SY5Y Cells

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 11

编辑推荐

Metrics

本文评价