Epigallocatechin-3-gallate attenuates cerebral cortex damage and promotes brain regeneration in acrylamide-treated rats

IF 5.4 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2017-05-31 DOI:10.1039/C6FO01823H

Yin He, Dehong Tan, Yan Mi, Qian Zhou and Shujuan Ji

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引用次数: 20

Abstract

Acrylamide (ACR) is a neurotoxic industrial chemical intermediate, which is also present in food and water. We investigated the neuroprotective effects of epigallocatechin-3-gallate (EGCG), the most abundant polyphenol in green tea, on ACR-treated rat brain. Rats were pre-treated with EGCG for 4 d and then administered ACR and EGCG for 14 d. EGCG increased acetylcholinesterase (AChE) activity and the rate of Nissl-positive cells in ACR-treated rats. Senescence-associated β-galactosidase (SA-β-gal) staining indicated that EGCG attenuated ACR-induced senescence. Tumour necrosis factor alpha (TNF-α), inducible nitric oxide synthase (iNOS), and cyclooxygenase 2 (COX-2) protein expression indicated that EGCG inhibited ACR-induced inflammation. In addition, immunohistochemical analysis of nestin and brain-derived neurotrophic factor (BDNF) revealed that EGCG promoted brain regeneration in ACR-treated rats. Altogether, our results suggest that EGCG can attenuate ACR-induced brain damage and promote regeneration in the cerebral cortex of rats. Therefore, we hypothesized that EGCG may alleviate ACR-related nerve injury.

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表没食子儿茶素-3-没食子酸酯减轻丙烯酰胺处理大鼠大脑皮层损伤并促进大脑再生

丙烯酰胺(ACR)是一种神经毒性的工业化学中间体，也存在于食物和水中。我们研究了绿茶中最丰富的多酚——表没食子儿茶素-3-没食子酸酯(EGCG)对acr处理大鼠脑的神经保护作用。EGCG预处理大鼠4 d, ACR和EGCG预处理大鼠14 d。EGCG提高ACR处理大鼠乙酰胆碱酯酶(AChE)活性和nissl阳性细胞率。衰老相关β-半乳糖苷酶(SA-β-gal)染色显示EGCG可减轻acr诱导的衰老。肿瘤坏死因子α (TNF-α)、诱导型一氧化氮合酶(iNOS)和环氧化酶2 (COX-2)蛋白表达表明EGCG抑制acr诱导的炎症。此外，巢素和脑源性神经营养因子(BDNF)的免疫组化分析显示，EGCG促进了acr处理大鼠的脑再生。综上所述，我们的研究结果表明EGCG可以减轻acr诱导的大鼠脑损伤，促进大脑皮层的再生。因此，我们假设EGCG可能减轻acr相关的神经损伤。

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来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.