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Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats.
Food Chem Toxicol. 2008 Jan; 46(1):280-5.FC

Abstract

Diabetes leads to modification of collagen such as advanced glycation and cross-linking which play an important role in the pathogenesis of diabetes mellitus. We have investigated the effect of green tea on modification of collagen in streptozotocin (60 mg/kg body weight) induced diabetic rats. To investigate the therapeutic effect of green tea, treatment was begun six weeks after the onset of diabetes and green tea extract (300 mg/kg body weight) was given orally for 4 weeks. The collagen content, extent of advanced glycation, advanced glycation end products (AGE) and cross-linking of tail tendon collagen were investigated. Green tea reduced the tail tendon collagen content which increased in diabetic rats. Accelerated advanced glycation and AGE in diabetic animals, as detected by Ehrlich's-positive material and collagen linked fluorescence respectively were reduced significantly by green tea. The solubility of tail tendon collagen decreased significantly in diabetic rats indicating a remarkable increase in the cross-linking, whereas green tea increases the solubility of collagen in diabetic rats. The present study reveals that green tea is effective in reducing the modification of tail tendon collagen in diabetic rats. Thus green tea may have a therapeutic effect in the treatment of glycation induced complications of diabetes.

Authors+Show Affiliations

Department of Biochemistry, University of Madras, Guindy Campus, Chennai 600 025, India.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17884275

Citation

Babu, Pon Velayutham Anandh, et al. "Effect of Green Tea Extract On Advanced Glycation and Cross-linking of Tail Tendon Collagen in Streptozotocin Induced Diabetic Rats." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 46, no. 1, 2008, pp. 280-5.
Babu PV, Sabitha KE, Shyamaladevi CS. Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats. Food Chem Toxicol. 2008;46(1):280-5.
Babu, P. V., Sabitha, K. E., & Shyamaladevi, C. S. (2008). Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 46(1), 280-5.
Babu PV, Sabitha KE, Shyamaladevi CS. Effect of Green Tea Extract On Advanced Glycation and Cross-linking of Tail Tendon Collagen in Streptozotocin Induced Diabetic Rats. Food Chem Toxicol. 2008;46(1):280-5. PubMed PMID: 17884275.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats. AU - Babu,Pon Velayutham Anandh, AU - Sabitha,Kuruvimalai Ekambaram, AU - Shyamaladevi,Chennam Srinivasulu, Y1 - 2007/08/15/ PY - 2005/09/06/received PY - 2006/08/29/revised PY - 2007/08/08/accepted PY - 2007/9/22/pubmed PY - 2008/3/12/medline PY - 2007/9/22/entrez SP - 280 EP - 5 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem Toxicol VL - 46 IS - 1 N2 - Diabetes leads to modification of collagen such as advanced glycation and cross-linking which play an important role in the pathogenesis of diabetes mellitus. We have investigated the effect of green tea on modification of collagen in streptozotocin (60 mg/kg body weight) induced diabetic rats. To investigate the therapeutic effect of green tea, treatment was begun six weeks after the onset of diabetes and green tea extract (300 mg/kg body weight) was given orally for 4 weeks. The collagen content, extent of advanced glycation, advanced glycation end products (AGE) and cross-linking of tail tendon collagen were investigated. Green tea reduced the tail tendon collagen content which increased in diabetic rats. Accelerated advanced glycation and AGE in diabetic animals, as detected by Ehrlich's-positive material and collagen linked fluorescence respectively were reduced significantly by green tea. The solubility of tail tendon collagen decreased significantly in diabetic rats indicating a remarkable increase in the cross-linking, whereas green tea increases the solubility of collagen in diabetic rats. The present study reveals that green tea is effective in reducing the modification of tail tendon collagen in diabetic rats. Thus green tea may have a therapeutic effect in the treatment of glycation induced complications of diabetes. SN - 0278-6915 UR - https://www.unboundmedicine.com/medline/citation/17884275/Effect_of_green_tea_extract_on_advanced_glycation_and_cross_linking_of_tail_tendon_collagen_in_streptozotocin_induced_diabetic_rats_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(07)00294-3 DB - PRIME DP - Unbound Medicine ER -