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Titolo:
Antimutagenic activity of green tea and black tea extracts studied in a dynamic in vitro gastrointestinal model
Autore:
Krul, C; Luiten-Schuite, A; Tenfelde, A; van Ommen, B; Verhagen, H; Havenaar, R;
Indirizzi:
TNO Nutr & Food Res, NL-3700 AJ Zeist, Netherlands TNO Nutr & Food Res Zeist Netherlands NL-3700 AJ 0 AJ Zeist, Netherlands
Titolo Testata:
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS
fascicolo: 1-2, volume: 474, anno: 2001,
pagine: 71 - 85
SICI:
1386-1964(20010301)474:1-2<71:AAOGTA>2.0.ZU;2-P
Fonte:
ISI
Lingua:
ENG
Soggetto:
HETEROCYCLIC AROMATIC-AMINES; CANCER; MECHANISMS; CARCINOGENESIS; MUTAGENICITY; PREVENTION; PROTECTION; HUMANS; FRUIT; MILK;
Keywords:
gastrointestinal model; antimutagenicity; catechins; antioxidant capacity;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
35
Recensione:
Indirizzi per estratti:
Indirizzo: Krul, C TNO Nutr & Food Res, POB 360, NL-3700 AJ Zeist, Netherlands TNO Nutr & Food Res POB 360 Zeist Netherlands NL-3700 AJ herlands
Citazione:
C. Krul et al., "Antimutagenic activity of green tea and black tea extracts studied in a dynamic in vitro gastrointestinal model", MUT RES-F M, 474(1-2), 2001, pp. 71-85

Abstract

An in vitro gastrointestinal model. which simulates the conditions in the human digestive tract, was used to determine potential antimutagenic activity of extracts of black tea and green tea. In this paper, results are presented on the availability for absorption of potential antimutagenic compounds present in tea and on the influence of the food matrix on this activity. Between 60 and 180 min after the tea was introduced into the model, antimutagenic activity was recovered from the jejunal compartment by means of dialysis: the dialysate appeared to inhibit the mutagenicity of the food mutagen MeIQx in the direct plate assay with Sulmonella typhimurium (Ames test). The maximum inhibition was measured at 2 h after the start of the experiment and was comparable for black tea and green tea extract. To determine the influence of food matrices on the antimutagenic activity of tea, the model was loaded with black tea together with milk or a homogenized standard breakfast. The maximum inhibition observed with black tea was reduced by 21, 42and 78% in the presence of whole milk, semi-skimmed milk. and skimmed milk, respectively. Whole milk and skimmed milk abolished the antimutagenic activity of green tea by more than 90%; for semi-skimmed milk the inhibition was more than 60%. When a homogenized breakfast was added into the model together with the black tea extract, the antimutagenic activity was completelyeliminated. When tea and MeIQx were added together into the digestion model, MeIQx mutagenicity was efficiently inhibited, with green tea showing a slightly stronger antimutagenic activity than black tea. In this case, the addition of milk had only a small inhibiting effect on the antimutagenicity. Antioxidant capacity and the concentration of catechins were also measuredin the jejunal dialysates. The reduction in antimutagenic activity corresponded with reduction in antioxidant capacity and with a decrease of concentration of three catechins, viz. catechin, epigallocatechin gallate and epigallocatechin. The in vitro gastrointestinal model appears to be a useful tool to study the antimutagenicity of food components. (C) 2001 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 04:01:27