|Table of Contents|

The Inhibitory Effect of Tea Polyphenols on the Oxidative Stress Induced by Soybean Trypsin Inhibitor(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2018年03期
Page:
373-377
Research Field:
Publishing date:

Info

Title:
The Inhibitory Effect of Tea Polyphenols on the Oxidative Stress Induced by Soybean Trypsin Inhibitor
Author(s):
ZHAO Lin-lin1; XIE Hui1; ZHANG Biao1; GU Chun-mei2
(1.Boda College of Jilin Normal University，Siping 136000，China； 2.Institute of Food Science and Engineering, Jilin Agricultural University, Changchun 130118，China)
Keywords:
Soybean trypsin inhibitor;  Tea polyphenols;  Free radical;  Pancreas;  Serum;  Mice
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2018.03.0373
Abstract:
In order to assess the inhibitory effect of tea polyphenol on oxidative stress induced by soybean trypsin inhibitor (STI)，3 treatments were established for each group of 12 clean grade male mice, the first group was normal control group, and the basal diet was fed, the second group was the model group (STI group), feeding the daily ration of STI, and the third group was the tea polyphenol group (TP group), feeding the daily ration of STI and tea polyphenol. Mice were executed after 21 d and their oxidation and antioxidant indexes were determined. The result showed that, the MDA content in the pancreas and serum were significantly increased (P<0.05) due to the oxidative stress induced by STI. In the TP group with the addition of tea polyphenol, the MDA content in the pancreas was significantly lower than that in the STI group (P<0.05), and the values of T-SOD, T-AOC, CAT, GSH and GSH-Px in the pancreas and serum were higher than those of the STI group. The results showed that,the tea polyphenols effectively inhibited the oxidative stress induce by STI, weakened the oxidation of free radicals, and effectively enhanced the body′s antioxidant capacity.

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Last Update: 2018-06-08