绿茶渗滤液及其主要成分对γ射线诱导的DNA断裂的保护作用。
Protecting effect of a green tea percolate and its main constituents against gamma ray-induced scission of DNA.
作者信息
Yoshioka H, Akai G, Yoshinaga K, Hasegawa K, Yoshioka H
机构信息
Radiochemistry Research Laboratory, Shizuoka University, Japan.
出版信息
Biosci Biotechnol Biochem. 1996 Jan;60(1):117-9. doi: 10.1271/bbb.60.117.
Gamma ray-induced scission of puC18 plasmid DNA prepared from E. coli was examined in the presence of a green tea percolate and its main constituents, L-ascorbic acid (used as the sodium salt) and (-)-epigallocatechin gallate. Each of these showed a protecting effect against DNA scission. The relationship between the protecting effect against DNA scission and the scavenging effect of the hydroxyl radical was examined, and is discussed from the viewpoint of interaction with DNA.
在绿茶浸出液及其主要成分L-抗坏血酸钠（用作钠盐）和（-）-表没食子儿茶素没食子酸酯存在的情况下，研究了伽马射线诱导的从大肠杆菌制备的puC18质粒DNA的断裂情况。这些成分中的每一种都对DNA断裂表现出保护作用。研究了对DNA断裂的保护作用与羟基自由基清除作用之间的关系，并从与DNA相互作用的角度进行了讨论。
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