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Xu Xiao-Yu, Zheng Jie, Meng Jin-Ming, Gan Ren-You, Mao Qian-Qian, Shang Ao, Li Bang-Yan, Wei Xin-Lin, Li Hua-Bin. Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts. ANTIOXIDANTS. DEC 2019. DOI: 10.3390/antiox8120572

来源：ANTIOXIDANTS 发布时间：2020-02-05 作者：甘人友(通讯作者) 点击数：

标题: Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts
作者: Xu, XY (Xu, Xiao-Yu); Zheng, J (Zheng, Jie); Meng, JM (Meng, Jin-Ming); Gan, RY (Gan, Ren-You); Mao, QQ (Mao, Qian-Qian); Shang, A (Shang, Ao); Li, BY (Li, Bang-Yan); Wei, XL (Wei, Xin-Lin); Li, HB (Li, Hua-Bin)
来源出版物: ANTIOXIDANTS  卷: 8  期: 12  文献号: 572  DOI: 10.3390/antiox8120572  出版年: DEC 2019  
影响因子 (2018 年): 4.520
摘要: Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits.
入藏号: WOS:000506633000005
PubMed ID: 31766414
语言: English
文献类型: Article
作者关键词: green tea extract; food processing; tannase; ultrasound; antioxidant activity; liver injury
KeyWords Plus: INDUCED LIVER-INJURY; NONALCOHOLIC FATTY LIVER; REACTIVE OXYGEN; OXIDATIVE STRESS; ULTRASOUND; ACTIVATION; MECHANISMS; CAPACITY; TANNASE; HEPATOTOXICITY
地址: [Xu, Xiao-Yu; Zheng, Jie; Meng, Jin-Ming; Mao, Qian-Qian; Shang, Ao; Li, Bang-Yan; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Peoples R China. 
[Gan, Ren-You] Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China. 
[Gan, Ren-You; Wei, Xin-Lin] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.
通讯作者地址: Li, HB (通讯作者)，Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Peoples R China.
Gan, RY (通讯作者)，Chinese Acad Agr Sci, Inst Urban Agr, Chengdu 610213, Peoples R China.
Gan, RY (通讯作者)，Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China.
电子邮件地址: xuxy53@mail2.sysu.edu.cn; zhengj37@mail2.sysu.edu.cn; mengjm@mail2.sysu.edu.cn; ganrenyou@caas.cn; maoqq@mail2.sysu.edu.cn; shangao@mail2.sysu.edu.cn; liby35@mail2.sysu.edu.cn; weixinlin@sjtu.edu.cn; lihuabin@mail.sysu.edu.cn
作者识别号:
作者 Web of Science ResearcherID ORCID 号
Li, Hua-Bin    0000-0003-2332-8554 
Gan, Ren-You    0000-0002-4162-1511 
出版商: MDPI
出版商地址: ST ALBAN-ANLAGE 66, CH-4052 BASEL, SWITZERLAND
Web of Science 类别: Biochemistry & Molecular Biology; Chemistry, Medicinal; Food Science & Technology
研究方向: Biochemistry & Molecular Biology; Pharmacology & Pharmacy; Food Science & Technology
IDS 号: KB6WN
eISSN: 2076-3921
29 字符的来源出版物名称缩写: ANTIOXIDANTS-BASEL
ISO 来源出版物缩写: Antioxidants
来源出版物页码计数: 14
基金资助致谢:
基金资助机构 授权号
National Key R&D Program of China 
2018YFC1604405 
Fundamental Research Funds for the Central Universities 
19ykyjs24 
Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University 
Agri-X2017004 
Shanghai Basic and Key Program 
18JC1410800 
Key Project of Guangdong Provincial Science and Technology Program 
2014B020205002 

This study was supported by the National Key R&D Program of China (No. 2018YFC1604405), the Fundamental Research Funds for the Central Universities (No. 19ykyjs24), the Agri-X Interdisciplinary Fund of Shanghai Jiao Tong University (No. Agri-X2017004), Shanghai Basic and Key Program (No. 18JC1410800), and the Key Project of Guangdong Provincial Science and Technology Program (No. 2014B020205002).
开放获取: DOAJ Gold, Green Published

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