Studies on the Effects of Nitric Oxide Production and Scavenges of Free Radical of Various Fermented Degrees of Tea by Macrophage Cell Line and Pancreatic Cell Line

• Main Authors: Hsueh-Chun Chen, 陳雪君
• Other Authors: Chih-Cheng Lin
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/zxuf76

碩士 === 元培科學技術學院 === 生物技術研究所 === 93 === Studies on the effects of nitric oxide production and cell viability of various fermented degrees of tea by macrophage cell line and pancreatic cell line. Two species of tea, Taiwan tea No. 12 and Chinsin Oolong, commonly cultivated and consumed in Taiwan were selected and manufactured into three various fermented degrees. All the various fermented degrees of tea including non-fermented green, partially fermented paochong and fully fermented black teas were prepared from the same batch of fresh tea leaves. The total phenolics content is green tea>paochong tea>black tea. Scavenging effect and reducing power of various fermented degree tea extracts on DPPH free radical is green tea>paochong tea>black tea. Relative polymerization of phenolic compound from tea is black tea more than green and paochong tea. The fermented degree of tea was highly correlated with relative polymerization, phenolic content and antioxidative. Furthermore, the tea extracts were used to treat RAW 264.7 cell line and their NO suppressing activities were compared. The data showed that black tea of the two species had a significant lower inhibitory rate on the NO production, iNOS catalytic activity and iNOS protein expression in LPS-activated RAW 264.7 cell line, when compared with green and paochong teas. Meanwhile, the NO-suppressing activity was highly correlated with the total phenolics content. Obviously, heavy fermentation strongly impacts NO-suppressing activity of tea and the decrease of NO-suppressing activity is contributed to the elimination of phenolics content. The tea extracts were also used to treat MS1 cell line and added hydrogen peroxide in it, and then their cell viability were compared. The concentration of 250 and 500M of catechin can raise the cell viability when hydrogen peroxide was added in MS1 cell line. Green and black tea of Taiwan tea No. 12 can inhibit the cell toxicity. Paochong tea of Taiwan tea No. 12 and green, paochong, black tea of Chinsin Oolong didn’t raise the cell viability significant. Additionally, catechin and various fermented degrees of tea can increase the cell viability using hydrogen peroxide-MS1 cell line because it can scavenge hydrogen peroxide.