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Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea

Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extrac...

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Autores principales: Zhao, Hang, Zhang, Min, Zhao, Lu, Ge, Ya-kun, Sheng, Jun, Shi, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3111638/
https://www.ncbi.nlm.nih.gov/pubmed/21673927
http://dx.doi.org/10.3390/ijms12031862
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author Zhao, Hang
Zhang, Min
Zhao, Lu
Ge, Ya-kun
Sheng, Jun
Shi, Wei
author_facet Zhao, Hang
Zhang, Min
Zhao, Lu
Ge, Ya-kun
Sheng, Jun
Shi, Wei
author_sort Zhao, Hang
collection PubMed
description Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher in the fermented black tea and pu-erh tea, while the polyphenol level was higher in the unfermented green tea. Hence, a treatment of tea aqueous extract and the components, which are emerging as promising anticancer agents, were pursued to determine whether this treatment could lead to enhance apoptosis and cell cycle arrest. In the human gastric cancer cell line SGC-7901, the cell viability and flow cytometry analysis for apoptotic cells indicated effects in a dose-dependent inhibition manner for the three tea treatment groups. The apoptosis rates were found to be elevated after 48 h of treatment with 31.2, 125, and 500 μg/mL of green tea extract, the higher catechins content may be involved in the mechanism. Cell cycle was arrested in S phase in the fermented black tea and pu-erh tea, and the populations were significantly decreased in G2/M phases, possibly due to the oxidation of tea polyphenols, which causes an increase of theabrownins. CCC-HEL-1 normal cells were not sensitive to tea extract. These findings suggest that the fermentation process causes changes of the compounds which might be involved in the changes of cell proliferation inhibition, apoptosis induction and cell cycle arrest.
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spelling pubmed-31116382011-06-13 Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea Zhao, Hang Zhang, Min Zhao, Lu Ge, Ya-kun Sheng, Jun Shi, Wei Int J Mol Sci Article Tea is believed to be beneficial for health, and the effects of the fermentation process on its contributions to apoptosis and cell cycle arrest of gastric cancer cells have not been completely investigated. In this study, the chemical components in green tea, black tea and pu-erh tea aqueous extracts were analyzed and compared. The polysaccharide and caffeine levels were substantially higher in the fermented black tea and pu-erh tea, while the polyphenol level was higher in the unfermented green tea. Hence, a treatment of tea aqueous extract and the components, which are emerging as promising anticancer agents, were pursued to determine whether this treatment could lead to enhance apoptosis and cell cycle arrest. In the human gastric cancer cell line SGC-7901, the cell viability and flow cytometry analysis for apoptotic cells indicated effects in a dose-dependent inhibition manner for the three tea treatment groups. The apoptosis rates were found to be elevated after 48 h of treatment with 31.2, 125, and 500 μg/mL of green tea extract, the higher catechins content may be involved in the mechanism. Cell cycle was arrested in S phase in the fermented black tea and pu-erh tea, and the populations were significantly decreased in G2/M phases, possibly due to the oxidation of tea polyphenols, which causes an increase of theabrownins. CCC-HEL-1 normal cells were not sensitive to tea extract. These findings suggest that the fermentation process causes changes of the compounds which might be involved in the changes of cell proliferation inhibition, apoptosis induction and cell cycle arrest. Molecular Diversity Preservation International (MDPI) 2011-03-10 /pmc/articles/PMC3111638/ /pubmed/21673927 http://dx.doi.org/10.3390/ijms12031862 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0 This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Article
Zhao, Hang
Zhang, Min
Zhao, Lu
Ge, Ya-kun
Sheng, Jun
Shi, Wei
Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
title Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
title_full Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
title_fullStr Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
title_full_unstemmed Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
title_short Changes of Constituents and Activity to Apoptosis and Cell Cycle During Fermentation of Tea
title_sort changes of constituents and activity to apoptosis and cell cycle during fermentation of tea
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3111638/
https://www.ncbi.nlm.nih.gov/pubmed/21673927
http://dx.doi.org/10.3390/ijms12031862
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