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pp.743-748
Amyloid peptide()은 지방산화 및 free radical의 생산에 의해 신경세포의 apoptosis를 유도하거나 산화적 스트레스를 증가시키는 원인이 되는 물질로 알려져 있으며, 알츠하이머와 같은 신경계 질환은 뇌에 아밀로이드베타 단백질들의 축적에 의해서 일어난다. 따라서 본 연구에서는 수분 활성도 0.813인 분말 녹차를 저장기간별로 저장한 후 에서 5분간 추출한 분말 녹차 열수추출물을 이용하여 아밀로이드 베타단백질에 의해 유도된
Amyloid peptide () is known to increase oxidative stress in nerve cells, leading to apoptosis that is characterized by free radical formation and lipid peroxidation. Neurodegenerative diseases such as Alzheimer's disease (AD) are characterized by large deposits of in the brain. In our study, neuronal protective effects of green tea, along with water activity (0.813), and leaf storage periods (fresh leaf, or leaf stored for up to 4 weeks) were investigated. We measured protective effects against -induced cytotoxicity in neuron-like PC12 cells. Powdered green tea was extracted with distilled water at for 5 min, and this extract was freeze-dried and stored at until use. In cell viability assays using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), the fresh extract, and that obtained after 1 week of leaf storage, showed the best protective effects against -induced neurotoxicity. As oxidative stress causes membrane breakdown, the protective effect of green tea extracts was investigated using lactate dehydrogenase (LDH) and trypan blue exclusion assays. LDH release into the medium was inhibited (by 20-25%) in all tests. In addition, all green tea extracts (fresh, or stored before extraction for up to 4 weeks) showed better cell protective effects () than did vitamin C (), used as a positive control. The results suggest that effectiveness of green tea extracts falls with prolonged leaf storage.
