摘要
以人表皮角质形成细胞(HaCaT)为模型,采用中波紫外线诱导细胞衰老,研究绿茶水粗提物对细胞的抗衰老效果。在细胞培养基(DMEM)中分别添加0~20μg/mL绿茶水粗提物,培养细胞接受60mJ/cm^2 UVB照射诱导,考察绿茶水粗提物对细胞形态、凋亡水平、细胞存活率、细胞内抗氧化酶活力、细胞内活性氧簇(ROS)含量、丙二醛(MDA)含量、细胞线粒体膜电位、Na^+,K^+-ATP酶活力的影响。结果表明:绿茶水粗提物对受诱导细胞在细胞体积、形状、核体积上明显改善,能抑制细胞凋亡;细胞存活率提高(30.52±8.69)%;细胞内抗氧化酶活力明显提高;ROS含量下降17.16%;MDA含量降低(50.69±6.81)%;JC-1染色红绿荧光平均光密度比提高13.75%;Na^+,K^+-APT酶活力提高(103.95±3.64)%。试验结果表明绿茶水粗提物具有抗中波紫外线致人表皮细胞衰老作用。
In this study, anti-aging effects of green tea crude water extract were studied using human epidermal keratinocyte as model which induced by ultraviolet g （UVB）. The green tea extract of 0- 20 μg/mL was added to DMEM cell culture medium, then cells were induced by radiation of 60 mJ/cm^2 UVB, The anti-aging effects were studied by cellular morphology, apoptosis level, cell viability, intra- cellular antioxidant enzyme activity, intracellular active oxygen cluster （ROS） content, malonaldehyde （MDA） content, cell mito- chondrial membrane potential and Na^＋ , K^＋-ATP enzyme activities. The results showed that the crude extract of green tea could obviously improve cell volume, cell shape, and nuclear volume of induced cells. Apoptosis of cells was inhibited, and the survival rate was increased by （30.52 ± 8.69） %. The activity of antioxidant enzyme in cells was obviously improved. ROS content was decreased by 17.16%. The content of MDA was reduced by （50.69±6.81）%. The average light density of red green fluorescence in JC-1 dyeing was increased by 13.75%. Besides, the activity of Na^＋ ,K^＋ ATP enzyme was increased by （ 103.95 ± 3.64 ）%. The experimental results show that green tea extracts have anti-UVB induced aging effect on human epidermal cell, and this study may provide scientific basis to develop anti-aging products of green tea.
作者
王振
刘仲华
蔡淑贤
刘安
文祎
WANG Zhen1, LIU Zhong-hua1,2,3, CAI Shu-xian1,2,3, LIU An1, WEN Yi1(1. Key Lab of Tea Science of China Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China ;2. National Research Center of Engineering ＆ Technology for Utilization of Botanical Functional Ingredients, Changsha,Hunan 410128, China;3. Collaborative Innovation Center of Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, Chin)
出处
《食品与机械》
CSCD
北大核心
2017年第12期129-134,共6页
Food and Machinery
基金
国家自然科学基金项目(编号:31471590)
十三五规划项目(编号:CARS-23-03A
CARS-23-09B
ARS-23-C)
作者简介
王振，男，湖南农业大学在读硕士研究生。;通信作者：刘仲华（1965-），男，湖南农业大学教授，博士。E-mail：larkin_liu@163．com
