Effect of Tea Polysaccharide-Tea Polyphenol on Improving D-Galactose-Induced Oxidative Damage of Brain in Mice

TONG Xinyi; WEI Zheng; CHEN Mei; CHENG Hong; HUANG Xianzhi; DING Xiaowen

doi:10.13386/j.issn1002-0306.2021110008

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 377-383. > DOI: 10.13386/j.issn1002-0306.2021110008

TONG Xinyi, WEI Zheng, CHEN Mei, et al. Effect of Tea Polysaccharide-Tea Polyphenol on Improving D-Galactose-Induced Oxidative Damage of Brain in Mice[J]. Science and Technology of Food Industry, 2022, 43(16): 377−383. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110008.

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Effect of Tea Polysaccharide-Tea Polyphenol on Improving D-Galactose-Induced Oxidative Damage of Brain in Mice

1.
College of Food Science, Southwest University, Chongqing 400716, China
2.
Center for Quality and Safety of Agricultural Products, Banan District, Chongqing 401320, China
3.
Science and Technology Department, Southwest University, Chongqing 400716, China

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Received Date: November 01, 2021
Available Online: June 05, 2022

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Abstract

Objective: To explore the synergistic effect of tea polysaccharide-tea polyphenol on the improvement of oxidative stress damage in brain induced by D-galactose (D-Gal) in mice, and to provide a basic for the development of functional food. Methods: The oxidative stress model was induced by D-Gal, and 12 mice were retained as the normal control group. The mice that were successfully modeled were randomly divided into a model control group and a positive drug group (reduced glutathione, 200 mg/kg·bw), tea polyphenol group (50 mg/kg·bw), and low-dose, medium-dose and high-dose tea polysaccharide-tea polyphenol groups (40, 100, 250 mg/kg·bw). Gavage for 45 days to determine the content of biomacromolecule oxidative damage markers and enzyme antioxidant system related indicators in the brain of homogenate mice. Results: Compared with the model control group, the levels of the high-dose tea polysaccharide-tea polyphenol group of the biomacromolecule oxidative damage markers including protein carbonyl (PCO), advanced oxidation (AOPP), 3-nitrotyrosine (3-NT), malondialdehyde (MDA), 8-iso-prostaglandin(8-iso-PG), 8-hydroxy-2'-desoxyguanosine (8-OHdG), 5- hydroxy-2' -desoxyguanosine (5-OH-DG) were significantly decreased by 22.95%, 15.23%, 15.29%, 25.23%, 23.15%, 32.36%, 28.63%, respectively (P<0.05). The levels of antioxidants including SOD and GPX were significantly increased by 71.15% (P<0.05) and 36.90% (P<0.05), all of which reached the normal levels (P>0.05). Compared with the tea polyphenol group, the levels of PCO, AOPP, 3-NT, MDA, 8-iso-PG, 8-OHdG, 5-OH-DG of the high-dose tea polysaccharide-tea polyphenol group were decreased by 4.06%, 1.81%, 4.96%, 10.12%, 3.40%, 12.50%(P>0.05), respectively and the level of 8-OHdG was significantly decreased by 21.19% (P<0.05). The level of SOD was increased by 15.63% (P>0.05) and the level of GPX was significantly increased by 5.84% (P<0.05). Conclusion: The tea polysaccharide-tea polyphenol mixture could effectively improve the oxidative damage of the brain of mice, and the effect of the tea polysaccharide-tea polyphenol mixture was better than that of the same dose of tea polyphenol.
- tea polysaccharide-tea polyphenol,
- brain in mice,
- oxidative damage,
- biomacromolecule,
- antioxidase

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Effect of Tea Polysaccharide-Tea Polyphenol on Improving D-Galactose-Induced Oxidative Damage of Brain in Mice