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Green Tea Extract Induces the Resistance of Caenorhabditis elegans against Oxidative Stress
AbstractEpidemiological studies on the effects of green tea consumption (Camellia sinensis) have demonstrated a reduction for the risk of age-related diseases. The investigation of the in vivo and in vitro antioxidant properties of an aqueous extract of green tea (GTE) was the aim of the current study. 2,2-Diphenyl-1-picrylhydrazyl (DPPH•) and superoxide anion radical (O2•−) assays were used to estimate the GTE antioxidant activity. To investigate the protective effects of GTE against oxidative stress, wild-type N2 and transgenic strains (TJ374, hsp-16.2/GFP) of the model organism, Caenorhabditis elegans (C. elegans), were chosen. In the current study, the following catechins were identified by LC/ESI-MS: catechin, epicatechin, epicatechin gallate, gallocatechin, epigallocatechin and epigallocatechin gallate. GTE exhibited a free radical scavenging activity of DPPH• and O2•− with IC50 8.37 and 91.34 µg/mL, respectively. In the C. elegans strain (TJ374, hsp-16.2/GFP), the expression of hsp-16.2/GFP was induced by a nonlethal dose of juglone, and the fluorescence density of hsp-16.2/GFP was measured. The hsp-16.2/GFP was reduced by 68.43% in the worms pretreated with 100 µg/mL GTE. N2 worms pretreated with 100 µg/mL GTE exhibited an increased survival rate of 48.31% after a lethal dose application of juglone. The results suggest that some green tea constituents are absorbed by the worms and play a substantial role to enhance oxidative stress resistance in C. elegans.
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Abbas, S.; Wink, M. Green Tea Extract Induces the Resistance of Caenorhabditis elegans against Oxidative Stress. Antioxidants 2014, 3, 129-143.View more citation formats
Abbas S, Wink M. Green Tea Extract Induces the Resistance of Caenorhabditis elegans against Oxidative Stress. Antioxidants. 2014; 3(1):129-143.Chicago/Turabian Style
Abbas, Sami; Wink, Michael. 2014. "Green Tea Extract Induces the Resistance of Caenorhabditis elegans against Oxidative Stress." Antioxidants 3, no. 1: 129-143.
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