Anti-inflammatory activities of six types of tea in LPS-induced RAW264.7 cells
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摘要: 茶叶根据经典加工工艺不同分为红茶、绿茶、青（乌龙）茶、白茶、黄茶、黑茶。为探讨不同加工工艺形成的不同茶类的抗炎功能特性,本研究以云南大叶种绿茶、红茶、普洱黑茶、金观音乌龙茶、福鼎大白白茶、君山银针黄茶为材料。采用硝普化钠法和脂多糖诱导RAW264.7巨噬细胞为体外炎症模型评价抗炎活性。结果发现,绿茶、白茶及黄茶对一氧化氮（NO）的清除能力较强,半抑制浓度（IC50）值在99.27104.83μg/m L范围内;在六种茶类中,黄茶对脂多糖诱导RAW264.7细胞产生炎症反应的抑制作用最强,其抑制NO产生的IC50值为398.13μg/m L,在浓度为500μg/m L时,其对肿瘤坏死因子α（TNF-α）和白介素6（IL-6）的抑制率分别为69.25%、87.68%;黄茶可在基因转录和翻译水平上,显著下调i NOS基因的转录和翻译。相关性分析表明,茶多酚含量与清除NO的IC50值、抑制细胞产生NO的IC50值、TNF-α以及IL-6产生量均呈显著负相关。表明六种茶类均具有抗炎活性,黄茶对促炎症因子（NO、TNF-α、IL-6）的抑制效果最佳,可通过下调i NOS基因的转录和翻译水平,减少NO产生,从而发挥抗炎功效。
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关键词:
- 六种类茶 /
- RAW264.7细胞 /
- 抗炎功效 /
- 炎症介质
Abstract: According to the classical processing technology, tea can be categorised into six types: green tea, white tea, yellow tea, oolong tea, puer tea, black tea. This study aimed to investigate anti-inflammatory property of six types of tea, including Yunnan Daye ( green tea, black tea, and puer tea) , Fuding Dabai ( white tea) , Junshan Yinzhen ( yellow tea) , and Jin Guanyin ( oolong tea) . Nitric oxide ( NO) -scavenging assay and LPS-induced RAW264.7 cells model were used to assess the anti-inflammatory activity of water extract of six types of tea.The results showed that, among six types of tea, green, white, and yellow tea displayed stronger NO-scavenging capacity with IC50 values ranging from 99.27 to 104.83 μg/m L. Compared with other five types of tea, yellow tea exhibited significant anti-inflammatory activity against LPS-induced RAW264.7 cells. The IC50 values of yellow tea for NO-suppressing effect was 398.13 μg/m L, and the inhibition rate for tumor necrosis factor-α ( TNF-α) and interleukin-6 ( IL-6) reached 69.25% and 87.68%, respectively, at a concentration of 500 μg/m L. Compared with LPS-induced group, treatment with water extract of yellow tea significantly down-regulated the expression of i NOS mRNA and decreased i NOS protein level. Correlation analysis showed that the content of tea polyphenols had a significant negative correlation with the IC50 values of NO-scavenging and NO-suppressing, TNF-α and IL-6 productions. In conclusion, all six types of tea possessed anti-inflammatory property. Among six types of tea, yellow tea exerted the strongest inhibitory effect on production of pro-inflammatory mediators ( NO, TNF-α, and IL-6) , and could reduce NO production through down-regulating the expression of i NOS both in transcriptional and translational level. -
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