| The Cardio-cerebrovascular disease, diabetes and cancer etc. have been becoming the main diseases of human beings today. The causes of these diseases are complex, but there is a co-relationship between the lipid peroxidation and metabolic disorders which are caused by the excessive free radicals. As a kind of natural drink, tea has been consumed for thousands of years. Relevant studies showed that tea had effectively antioxidant ability. The aim on the study is to find out the antioxidant ability of four types of fermented tea(including green, oolong,black and dark tea) in vitro and in vivo in order to provide scientific instructions on drinking-tea.The main methods are as follows:①To exam the antioxidant ingredients of four types tea. The contents of catechin.theaflavin and gallic acid were determined by High Performance Liquid Chromatography(HPLC).The contents of polyphenol and flavones were determined by Spectrophotometry.②To evaluate their vivtro antioxidant capacity by ORAC and DPPH.③To investigate the effect of four types tea on D-galactose-induced aged mice.④To analysis corlection among the antioxidant components of the tea, ORAC and DPPH datas and the effects to D-galactose-induced senile mice by Multiple Regression Analysis.The main results were as follows:(1) The content of polyphenols(including catechins)in these tea were green tea>oolong tea>black tea>dark tea. The polyphenol and catechin in green tea was5.221±0.707mg/mL,3.520±1.025mg/mL,respectively, which was significantly higher than other tea(p<0.05). The content of theaflavins in these tea were black tea>oolong tea>dark tea> green tea and there were significant differences between each groups. The content of Gallic acid in dark and black tea was0.324±0.216mg/mL,0.319±0.067mg/mL respectively, which was significantly higher than green and oolong tea(p<0.05). The flavones in the black tea(0.160±0.052mg/mL) was significantly higher than other three tea.(2) The content of polyphenols and catechins were positive correlation with ORAC dates (p<0.05) in the four types tea. The theaflavin was positive correlation with ORAC(p<0.01) in the oolong.the black and the dark. The scavenging ability of the four types tea against2,2-diphenyl-l-picrylhydrazyl(DPPH) was the green> the oolong> the black> the dark, and there was positive correlation with the content of polyphenols and catechins (p<0.01).(3) The liver and brain indexes in green tea group was higher than D-gal-induced aged mice model group(p<0.05). In the oolong group, only the CAT(5.51±0.66U/mL) and T-AOC(14.87±0.57U/mL) in serum were increased(P<0.05). The SOD,CAT and T-AOC in serum, liver tissue and brain tissue in the green, the black and the dark group were increased(P<0.05).Four types have been excellent antioxidant capacity on the D-galactose aged mice,and the green tea was the best and the black and the dark tea was equivalent.(4) The results showed that four tea could upregulate the SOD and CAT mRNA gene expression maybe through increasing the relative protein synthesis,The SOD mRNA express in the liver in green group was significantly enhanced(P<0.01), and the CAT mRNA was also enhanced (p<0.05). Both the SOD and CAT mRNA expression in the liver in the black and the dark were significantly increased compared with the model group(p<0.05), but was not significant difference in the oolong (P>0.05). |
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