Authors
-
Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
-
Jia-Le Song
Department of Nutrition and Food Hygiene, School of Public Health, Guilin Medical University, Guilin, Guangxi 541004, China.
-
Ruokun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
-
Guijie Li
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
-
Peng Sun
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China and Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China and College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
-
Kun-Young Park
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China and Department of Food Science and Biotechnology, Cha University, Seongnam 13488, Gyeongghi-do, Republic of Korea.
-
Huyi Suo
College of Food Science, Southwest University, Chongqing 400715, China.
Keywords:
Insect tea, Kuding tea, polyphenol, antioxidation, mice
Abstract
This chapter was designed to compare the antioxidative effects of Insect tea polyphenols (ITP) and its raw tea (Kuding tea) polyphenols (KTP) on D-galactose induced oxidation in Kunming (KM) mice. KM mice were treated with ITP (200 mg/kg) and KTP (200 mg/kg) by lavage, respectively; and vitamin C (VC, 200 mg/kg) was also treated as positive control by lavage. After determination in serum, liver and spleen, ITP treated mice showed the higher superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), glutathione (GSH) activities and lower nitric oxide (NO), malonaldehyde (MDA) activities than VC treated mice, KTP treated mice and untreated oxidation mice (control group). By H&E section observation, the mice induced by D-galactose induced oxidation showed more changes compared to normal mice and oxidative damage appeared in liver and spleen tissues; ITP, VC and KTP could improve the oxidative damage of liver and spleen tissues, meanwhile the effects of ITP were better than VC and KTP. Using quantitative polymerase chain reaction (qPCR) and western blot experiments it was observed that ITP could raise the mRNA and protein expression of neuronal nitric oxide synthase (nNOS), endothelial nitric oxide synthase (eNOS), manganese superoxide dismutase (Mn-SOD), cupro/zinc superoxide dismutase (Cu/Zn-SOD), catalase (CAT), heme oxygenase-1 (HO-1), nuclear factor erythroid 2 related factor 2 (Nrf2), gamma glutamylcysteine synthetase (y-GCS), NAD(P)H:quinone oxidoreductase 1 (NQO1) and reduce inducible nitric oxide synthase (iNOS) expression in liver and spleen tissues compared to control group, and these effects were stronger than VC and KTP. Both ITP and KTP had strong antioxidative effects, but ITP's effects were better than KTP's after insect transformation, much better than VC. As a result, ITP can be used in functional foods as an antioxidant and anti-aging agent.
