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KMID : 0380620210530030267
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.267 ~ p.277
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Protective effect of matcha green tea (Camellia sinensis) extract on high glucose- and oleic acid-induced hepatic inflammatory effect
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Kim Jong-Min
Lee Uk
Kang Jin-Yong
Park Seon-Kyeong
Shin Eun-Jin
Moon Jong-HYun
Kim Min-Ji
Lee Hyo-Lim
Kim Gil-Han
Jeong Hye-Rim
Park Hyo-Won
Kim Jong-Cheol
Heo Ho-Jin
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Abstract
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To evaluate hepatoprotective effects, the antioxidant capacities of matcha green tea extract (Camellia sinenesis) were compared to those of green leaf tea and the anti-inflammatory activities in HepG2 cells were investigated. Evaluation of the total phenolic and total flavonoid content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibitory effect on lipid peroxidation indicated that the aqueous extract of matcha green tea presented significant catechin content and antioxidant capacity compared to those of green leaf tea. In addition, the extract had considerable inhibitory effects on α-glucosidase, α-amylase, and advanced glycation end-products. The matcha green tea extract significantly increased cell viability and reduced reactive oxygen species in H2O2- and high-glucose-treated HepG2 cells. Furthermore, in response to oleic acid-induced HepG2 cell injury, treatment with matcha green tea aqueous extract inhibited lipid accumulation and regulated the expression of inflammatory proteins such as p-JNK, p-Akt, p-GSK-3β, caspase-3, COX-2, iNOS, and TNF-α. Matcha green tea could be used as a functional material to ameliorate hepatic lipid accumulation and inflammation.
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KEYWORD
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matcha green tea, hepatoprotective effect, lipid accumulation, anti-inflammatory effect, inflammatory pathway
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