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Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts
Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943518/ https://www.ncbi.nlm.nih.gov/pubmed/31766414 http://dx.doi.org/10.3390/antiox8120572 |
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author | Xu, Xiao-Yu Zheng, Jie Meng, Jin-Ming Gan, Ren-You Mao, Qian-Qian Shang, Ao Li, Bang-Yan Wei, Xin-Lin Li, Hua-Bin |
author_facet | Xu, Xiao-Yu Zheng, Jie Meng, Jin-Ming Gan, Ren-You Mao, Qian-Qian Shang, Ao Li, Bang-Yan Wei, Xin-Lin Li, Hua-Bin |
author_sort | Xu, Xiao-Yu |
collection | PubMed |
description | Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits. |
format | Online Article Text |
id | pubmed-6943518 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69435182020-01-10 Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts Xu, Xiao-Yu Zheng, Jie Meng, Jin-Ming Gan, Ren-You Mao, Qian-Qian Shang, Ao Li, Bang-Yan Wei, Xin-Lin Li, Hua-Bin Antioxidants (Basel) Article Food processing can affect the nutrition and safety of foods. A previous study showed that tannase and ultrasound treatment could significantly increase the antioxidant activities of green tea extracts according to in vitro evaluation methods. Since the results from in vitro and in vivo experiments may be inconsistent, the in vivo antioxidant activities of the extracts were studied using a mouse model of alcohol-induced acute liver injury in this study. Results showed that all the extracts decreased the levels of aspartate transaminase and alanine aminotransferase in serum, reduced the levels of malondialdehyde and triacylglycerol in the liver, and increased the levels of catalase and glutathione in the liver, which can alleviate hepatic oxidative injury. In addition, the differences between treated and original extracts were not significant in vivo. In some cases, the food processing can have a negative effect on in vivo antioxidant activities. That is, although tannase and ultrasound treatment can significantly increase the antioxidant activities of green tea extracts in vitro, it cannot improve the in vivo antioxidant activities, which indicates that some food processing might not always have positive effects on products for human benefits. MDPI 2019-11-21 /pmc/articles/PMC6943518/ /pubmed/31766414 http://dx.doi.org/10.3390/antiox8120572 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Xu, Xiao-Yu Zheng, Jie Meng, Jin-Ming Gan, Ren-You Mao, Qian-Qian Shang, Ao Li, Bang-Yan Wei, Xin-Lin Li, Hua-Bin Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts |
title | Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts |
title_full | Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts |
title_fullStr | Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts |
title_full_unstemmed | Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts |
title_short | Effects of Food Processing on In Vivo Antioxidant and Hepatoprotective Properties of Green Tea Extracts |
title_sort | effects of food processing on in vivo antioxidant and hepatoprotective properties of green tea extracts |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943518/ https://www.ncbi.nlm.nih.gov/pubmed/31766414 http://dx.doi.org/10.3390/antiox8120572 |
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