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

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

以红茶中提取的茶黄素粗提物、绿茶多酚为对照,利用紫外扫描技术、UV-Vis法及MTT法研究了绿茶多酚纳米固定化多酚氧化酶体外氧化产物的颜色稳定性、自由基清除能力和对前列腺癌细胞PC-3生长的抑制作用。在不同pH值条件下,茶黄素粗提物和绿茶多酚纳米固定化酶体外氧化产物的紫外吸收光谱的变化趋势相似,碱性增加,吸光度增加;绿茶多酚、茶黄素粗提物及绿茶多酚纳米固定化酶体外氧化产物对DPPH·自由基均有明显清除作用,绿茶多酚纳米固定化酶体外氧化产物清除效果较绿茶多酚和茶黄素粗提物强;茶黄素粗提物及绿茶多酚纳米固定化酶体外氧化产物对PC-3细胞的生长都有抑制作用,绿茶多酚纳米固定化酶体外氧化产物优于茶黄素粗提物。因此,绿茶多酚纳米碳酸钙固定化酶体外氧化产物中茶黄素保持了红茶中茶黄素所具有的良好生物学活性。

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.