茶多酚体外氧化产物颜色稳定性及对PC-3细胞生长的影响

doi:10.13305/j.cnki.jts.2005.03.010

Abstract

Abstract: In this paper, theaflavins extracts from black tea and green tea polyphenols were used as control, effects of oxidation products of green tea polyphenols catalyzed by nano-immobilization technique on the growth of PC-3 cells, their color stability and activity of scavenging free radicals were investigated by ultraviolet scanning technique MTT assay and Ultraviolet-vis method. The change of ultraviolet absorption spectrophometer of theaflavins extracts from black tea and nano-immobilized enzymatic in vitro oxidation products were alike The absorption increased along with pH increase. The theaflavins extracts from black tea, green tea polyphenols and enzymatic oxidation products possessed of the scavenging activity to DPPH·, and the scavenging activity of enzymatic oxidation products was higher than that of green tea polyphenols and theaflavins extracts. The growth of PC-3 cells were inhibited by theaflavins extracts from black tea and enzymatic oxidation products, and effects of enzymatic oxidation products were better than that of theaflavins extracts from black tea. The effective biological activity that is possessed in the theaflavin from black tea was preserved by the in vitro enzymatic oxidation products.

Key words: Theaflavins, PC-3 cells, Free radical, Color stability, Nano-meter, Green tea polyphenols

CLC Number:

DING Zhao-tang, WANG Xiu-feng, YU Hai-ning, ZHANG Hui-yan, SHEN Sheng-rong. Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells[J]. Journal of Tea Science, 2005, 25(3): 213-218.

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Color Stability of Oxidation Products of Tea Polyphenols and Their Effects on the Growth of PC-3 Cells

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