Cytoprotective effects of pu-erh tea on hepatotoxicity in vitro and in vivo induced by tert-butyl-hydroperoxide

doi:10.1016/j.foodchem.2009.06.060

CNU IR > Pharmacy and Science > Dept. of Food Science & Technology > Periodical Articles > Item 310902800/25227

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/25227

Title:	Cytoprotective effects of pu-erh tea on hepatotoxicity in vitro and in vivo induced by tert-butyl-hydroperoxide
Authors:	Pin-Der Duh Bor-Sen Wang Shiou-Jen Liou Chia-Jung Lin
Contributors:	食品科技系
Keywords:	Pu-erh tea Tert-butyl hydroperoxide Lipid peroxidation Oxidative stress Hepatoprotective effect
Date:	2010-03
Issue Date:	2012-05-22 13:53:27 (UTC+8)
Abstract:	The in vitro and in vivo protective effects of water extract of pu-erh tea (WEPT) on tert-butyl-hydroperoxide (t-BHP)-induced oxidative damage in hepatocytes of HepG2 cells and in rat livers were investigated. After treatment with 200 μg/ml of samples, the survival rate of HepG2 cells induced by t-BHP increased. WEPT concentration-dependently inhibited reactive oxygen species (ROS) generation in HepG2 cells in response to the oxidative challenge induced by t-BHP. Administration of WEPT (0.2, 0.5 and 1.0 g/kg of body weigh) to rats for 56 consecutive days before a single dose of t-BHP (0.5 mmol/kg, i.p.) exhibited a significant (p < 0.01) protective effect by lowering serum levels of glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT), as well as reducing the formation of malondialdehyde. Taken together, these results demonstrate that WEPT is able to protect against hepatic damage in vitro and in vivo, suggesting that the drinking of pu-erh tea may protect liver tissue from oxidative damage.
Relation:	Food Chemistry 119(2)：p.580-585
Appears in Collections:	[Dept. of Food Science & Technology] Periodical Articles

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