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KMID : 1007520170260061725
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Food Science and Biotechnology
2017 Volume.26 No. 6 p.1725 ~ p.1734
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Robust optimization for the simultaneous enhancement of nitric oxide inhibition and reduction of hepatotoxicity from green tea catechins
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Kim Min-Chae
Le Tuan-Ho
Bao Cheng
Kim Jin-Tae
Chun Hyang-Sook
Shin Sang-Mun
Lee Hong-Jin
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Abstract
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To provide a platform for evaluating significant interactions contributing to the enhanced physiological efficacy and reduced hepatotoxicity, we used a robust design to determine the optimal combination of six major green tea catechins, epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), epicatechin (EC), gallocatechin, and catechin. Based on the mixture design, 28 experiments were performed to inhibit nitric oxide (NO) in RAW 264.7 cells and hepatotoxicity in Chang liver cells. Significant candidates, EGCG, EC, gallocatechin and catechin, were selected after optimization. The combination showing simultaneous enhancement of NO inhibition and reduction of hepatotoxicity was EGCG and gallocatechin at a ratio of 0.65 to 0.35 by surface response methodology and desirability function, through which their co-treatment was validated. Here, we describe a platform for simultaneously determining the optimized combination of natural components exerting enhanced efficacy and reduced toxicity.
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KEYWORD
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Catechins, Hepatotoxicity, Nitric oxide, Robust design, Robust optimization
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