Black Tea Theaflavins Suppress Dioxin-Induced Transformation of the Aryl Hydrocarbon Receptor

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概要

• 論文の詳細を見る

• Dioxins cause various adverse effects through transformation of aryl hydrocarbon receptor (AhR). In this study, we investigated whether black tea extract and its components, theaflavins, suppress AhR transformation in vitro. First, we confirmed that black tea extract strongly suppressed AhR transformation compared to green and oolong tea, although the catechin contents did not change significantly among the extracts. Then we isolated four theaflavins as active compounds from black tea leaves. They suppressed 1 nM 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)-induced AhR transformation in a dose-dependent manner. The IC50 values of theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate (Tfdg) were 4.5, 2.3, 2.2, and 0.7 μM, respectively. The suppressive effect of Tfdg was observed not only by pre-treatment but also by post-treatment. This suggests that theaflavins inhibit the binding of TCDD to the AhR and also the binding of the transformed AhR to the specific DNA-binding site as putative mechanisms.

• 社団法人 日本農芸化学会の論文
• 2005-05-23

著者

• KANAZAWA Kazuki

  Division of Life Science, Graduate School of Science and Technology, Kobe University

• ASHIDA Hitoshi

  Division of Life Science, Graduate School of Science and Technology, Kobe University

• Ashida H

  Department Of Biofunctional Chemistry Faculty Of Agriculture Kobe University

• Ashida Hitoshi

  Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University

• Ashida Hitoshi

  Department Of Agricultural Chemistry Kobe University

• Ashida Hitoshi

  Division Of Life Science Graduate School Of Science And Technology Kobe University

• Ashida Hitoshi

  Graduate School Of Science & Technology Division Of Life Science Kobe University

• SAKANE Iwao

  Central Research Institute, Itoen Ltd.

• Fukuda Itsuko

  Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University

• Ashida Hitoshi

  Department Of Life Science Graduate School Of Science And Technology Kobe University

• Ashida Hitoshi

  Res. Center For Food Safety And Security Graduate School Of Agricultural Sci. Kobe Univ.

• Fukuda Itsuko

  Res. Center For Food Safety And Security Graduate School Of Agricultural Sci. Kobe Univ. 1-1 Rokkoda

• Fukuda Ituko

  Research Center For Food Safety And Security Graduate School Of Agricultural Science Kobe University

• FUKUDA Itsuko

  Division of Life Science, Graduate School of Science and Technology, Kobe University

• YABUSHITA Yoshiyuki

  Department of Biofunctional Chemistry, Faculty of Agriculture, Kobe University

• SAWAMURA Shin-ichi

  Central Research Institute, Ito En, Ltd.

• Sakane Iwao

  Central Research Institute Ito En Ltd.

• Kanazawa Kazuki

  Division Of Life Science Graduate School Of Science And Technology Kobe University

• Sawamura Shin-ichi

  Central Research Institute Ito En Ltd.

• Yabushita Yoshiyuki

  Department Of Biofunctional Chemistry Faculty Of Agriculture Kobe University

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