Effects of different kinds of tea on aging inhibition in senescence accelerated mice

• Main Authors: Chin-Ju Tsai, 蔡欽如
• Other Authors: Ming-Fu Wang
• Format: Others
• Language: zh-TW
• Published: 2000
• Online Access: http://ndltd.ncl.edu.tw/handle/54638415024660629847

碩士 === 靜宜大學 === 食品營養學系 === 88 === Tea is now the most common drink in the world. The tea consumption has increased year after year. Tea contains polyphenol. Research data have shown that tea possesses antioxidant, against cancer, delay aging and prevent adult ill function. The purpose of our study here was to examine the effects of different kinds of tea on aging, learning and memory in senescence accelerated mice. In this study, 6- and 12- month old SAMP8 mice were used. These mice were divided into three groups: control, 1% green tea and 1% oolong tea. Each group had fifteen males and fifteen females. Animals were fed with a chow solid diet. The body weight, food intake and drink amount were measured and grading score, open field activity test, single-trial passive avoidance test and active shuttle avoidance test were performed during the experiment. After the experiment, the mice were sacrificed to analyze the biochemical parameters, serum and liver total antioxidant ability and observe the brain histopathology. Our results showed that there was no significant difference in the body weight between 6- and 12- month old mice among three groups, but green tea and oolong tea groups showed higher food intake than control (p＜0.05). The 6 month old female mice had lower drink amount in green tea group (p＜0.05). In the grading score, the oolong tea group remarked lower in the 6 month old male mice after 16 weeks (p＜0.05). The grading score increased with age, and the male mice were higher than the female mice. In open field activity test, there was no significant difference between 6- and 12- month old mice. In learning and memory, the green tea and oolong tea groups had significantly better memory than the control at 24, 48, 72 hour and 7 day of test through single-trial passive avoidance test between 6- and 12- month old mice (p＜0.05). In active shuttle avoidance test, the control mice were significantly lower in learning and memory than green tea and oolong tea group (p＜0.05). There was no significant difference in the serum total cholesterol, triglyceride, glucose, iron and hemoglobin in 6- month old mice fed after 16 weeks. In serum total antioxidant ability, the green tea group was significantly higher than control in 6 month old male mice, however, green tea and oolong tea groups were also significantly higher than control in female mice (p＜0.05). In the brain histopathology, the green tea and oolong tea groups had significantly less brain spongy degeneration and lipofuscin than the control in 6- month old mice after 16 weeks of feeding (p＜0.05). In summary, the consumption of green tea and oolong tea may improve learning and memory ability and delay aging in mice. The number of brain vacuoles and lipofuscin tended to decline.