Santana-Rios G, Orner G A, Amantana A, Provost C, Wu S Y, Dashwood R H
Linus Pauling Institute, Department of Environmental and Molecular Toxicology, Oregon State University, 571 Weniger HallCorvallis, OR 97331-6512, USA.
Mutat Res. 2001 Aug 22;495(1-2):61-74. doi: 10.1016/s1383-5718(01)00200-5.
There is growing interest in the potential health benefits of tea, including the antimutagenic properties. Four varieties of white tea, which represent the least processed form of tea, were shown to have marked antimutagenic activity in the Salmonella assay, particularly in the presence of S9. The most active of these teas, Exotica China white tea, was significantly more effective than Premium green tea (Dragonwell special grade) against 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and four other heterocyclic amine mutagens, namely 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2). Mechanism studies were performed using rat liver S9 in assays for methoxyresorufin O-demethylase (MROD), a marker for the enzyme cytochrome P4501A2 that activates heterocyclic amines, as well as Salmonella assays with the direct-acting mutagen 2-hydroxyamino-3-methylimidazo[4,5-f]quinoline (N-hydroxy-IQ). White tea at low concentrations in the assay inhibited MROD activity, and attenuated the mutagenic activity of N-hydroxy-IQ in the absence of S9. Nine of the major constituents found in green tea also were detected in white tea, including high levels of epigallocatechin-3-gallate (EGCG) and several other polyphenols. When these major constituents were mixed to produce "artificial" teas, according to their relative levels in white and green teas, the complete tea exhibited higher antimutagenic potency compared with the corresponding artificial tea. The results suggest that the greater inhibitory potency of white versus green tea in the Salmonella assay might be related to the relative levels of the nine major constituents, perhaps acting synergistically with other (minor) constituents, to inhibit mutagen activation as well as "scavenging" the reactive intermediate(s).
人们对茶潜在的健康益处,包括抗诱变特性的兴趣与日俱增。四种白茶品种代表了加工最少的茶类形式,在沙门氏菌试验中显示出显著的抗诱变活性,尤其是在存在S9的情况下。这些茶中活性最强的“异域风情”中国白茶,在对抗2-氨基-3-甲基咪唑[4,5-f]喹啉(IQ)和其他四种杂环胺诱变剂,即2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉(MeIQx)、2-氨基-3,4,8-三甲基-3H-咪唑[4,5-f]喹喔啉(4,8-二甲基MeIQx)、2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶(PhIP)和3-氨基-1-甲基-5H-吡啶并[4,3-b]吲哚(Trp-P-2)方面,比特级绿茶(龙井特级)显著更有效。使用大鼠肝脏S9进行了机制研究,用于检测甲氧基试卤灵O-脱甲基酶(MROD),这是一种激活杂环胺的细胞色素P4501A2酶的标志物,同时还进行了沙门氏菌试验,使用直接作用诱变剂2-羟基氨基-3-甲基咪唑[4,5-f]喹啉(N-羟基-IQ)。试验中低浓度的白茶抑制了MROD活性,并在不存在S9的情况下减弱了N-羟基-IQ的诱变活性。在白茶中也检测到了绿茶中发现的九种主要成分,包括高含量的表没食子儿茶素-3-没食子酸酯(EGCG)和其他几种多酚。当根据它们在白茶和绿茶中的相对含量将这些主要成分混合制成“人工”茶时,完整的茶与相应的人工茶相比表现出更高的抗诱变效力。结果表明,在沙门氏菌试验中白茶比绿茶具有更强的抑制效力,可能与这九种主要成分的相对含量有关,也许与其他(次要)成分协同作用,以抑制诱变剂激活以及“清除”反应性中间体。