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Effect of catechins and high-temperature-processed green tea extract on scavenging reactive oxygen species and preventing Aβ1-42 fibrils' formation in brain microvascular endothelium.
Nutr Neurosci. 2020 May; 23(5):363-373.NN

Abstract

The present study investigated the effect of high-temperature-processed green tea extract (HTP_GTE) and its bioactive components on the reduction of reactive oxygen species (ROS) and amyloid-beta (Aβ) protein in human microvascular endothelial cells. Compared to Aβ1-42-only treatment, pretreatment of HTP_GTE was revealed to effectively inhibit ROS generation (P<0.05). HTP_GTE and catechins not only inhibit Aβ1-42 fibril formation but also destabilize preformed Aβ1-42 fibrils. The presence of HTP_GTE, Aβ1-42 fibril formation was significantly inhibited in a dose-dependent manner at 12.5-100 μg/ml of HTP_GTE, showing 86-56%, respectively. Treatment of various concentrations of HTP_GTE and catechins steadily destabilized the preformed Aβ1-42 fibrils for 24 h in a dose-dependent manner. It was observed that the gallated groups such as epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate more effectively disturbed Aβ1-42 fibril formation and destabilized the preformed Aβ1-42 fibrils than the non-gallated group. Taken together, these findings supported that sterilized green tea could be promising natural anti-amyloidogenic agents associated with therapeutic approaches in Alzheimer's disease by scavenging ROS generation and Aβ fibril in the brain tissue.

Authors+Show Affiliations

Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.Pediatric Infectious Diseases, Johns Hopkins University, 600 N. Wolfe St, Park 256, Baltimore, MD 21287, USA.Department of Food Science and Biotechnology, Sejong University, 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Republic of Korea.Departments of Food and Nutrition, Duksung Women's University, Seoul 01369, Republic of Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30111271

Citation

Lee, Seon-Bong, et al. "Effect of Catechins and High-temperature-processed Green Tea Extract On Scavenging Reactive Oxygen Species and Preventing Aβ1-42 Fibrils' Formation in Brain Microvascular Endothelium." Nutritional Neuroscience, vol. 23, no. 5, 2020, pp. 363-373.
Lee SB, Choi EH, Jeong KH, et al. Effect of catechins and high-temperature-processed green tea extract on scavenging reactive oxygen species and preventing Aβ1-42 fibrils' formation in brain microvascular endothelium. Nutr Neurosci. 2020;23(5):363-373.
Lee, S. B., Choi, E. H., Jeong, K. H., Kim, K. S., Shim, S. M., & Kim, G. H. (2020). Effect of catechins and high-temperature-processed green tea extract on scavenging reactive oxygen species and preventing Aβ1-42 fibrils' formation in brain microvascular endothelium. Nutritional Neuroscience, 23(5), 363-373. https://doi.org/10.1080/1028415X.2018.1507618
Lee SB, et al. Effect of Catechins and High-temperature-processed Green Tea Extract On Scavenging Reactive Oxygen Species and Preventing Aβ1-42 Fibrils' Formation in Brain Microvascular Endothelium. Nutr Neurosci. 2020;23(5):363-373. PubMed PMID: 30111271.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of catechins and high-temperature-processed green tea extract on scavenging reactive oxygen species and preventing Aβ1-42 fibrils' formation in brain microvascular endothelium. AU - Lee,Seon-Bong, AU - Choi,Eun-Hye, AU - Jeong,Kang-Hyun, AU - Kim,Kwang-Sik, AU - Shim,Soon-Mi, AU - Kim,Gun-Hee, Y1 - 2018/08/15/ PY - 2018/8/17/pubmed PY - 2021/1/21/medline PY - 2018/8/17/entrez KW - Aβ1–42 fibrils KW - Blood-brain barrier KW - Catechins KW - High-temperature-processed green tea extract KW - Reactive oxygen species SP - 363 EP - 373 JF - Nutritional neuroscience JO - Nutr Neurosci VL - 23 IS - 5 N2 - The present study investigated the effect of high-temperature-processed green tea extract (HTP_GTE) and its bioactive components on the reduction of reactive oxygen species (ROS) and amyloid-beta (Aβ) protein in human microvascular endothelial cells. Compared to Aβ1-42-only treatment, pretreatment of HTP_GTE was revealed to effectively inhibit ROS generation (P<0.05). HTP_GTE and catechins not only inhibit Aβ1-42 fibril formation but also destabilize preformed Aβ1-42 fibrils. The presence of HTP_GTE, Aβ1-42 fibril formation was significantly inhibited in a dose-dependent manner at 12.5-100 μg/ml of HTP_GTE, showing 86-56%, respectively. Treatment of various concentrations of HTP_GTE and catechins steadily destabilized the preformed Aβ1-42 fibrils for 24 h in a dose-dependent manner. It was observed that the gallated groups such as epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate more effectively disturbed Aβ1-42 fibril formation and destabilized the preformed Aβ1-42 fibrils than the non-gallated group. Taken together, these findings supported that sterilized green tea could be promising natural anti-amyloidogenic agents associated with therapeutic approaches in Alzheimer's disease by scavenging ROS generation and Aβ fibril in the brain tissue. SN - 1476-8305 UR - https://www.unboundmedicine.com/medline/citation/30111271/Effect_of_catechins_and_high_temperature_processed_green_tea_extract_on_scavenging_reactive_oxygen_species_and_preventing_Aβ1_42_fibrils'_formation_in_brain_microvascular_endothelium_ L2 - https://www.tandfonline.com/doi/full/10.1080/1028415X.2018.1507618 DB - PRIME DP - Unbound Medicine ER -