The Effect of Green Tea Extract on Pulmonary Inflammation in Nanoparticles-Exposed Mice

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-09-10 DOI:10.1002/mnfr.202300792

Pureun-Haneul Lee, MinHyeok An, DaYeon Hwang, An-Soo Jang

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引用次数: 0

Abstract

Scope

Titanium dioxide nanoparticles (TiO₂ NPs) are air pollutants that exacerbate chronic respiratory diseases such as asthma and Chronic Obstructive Pulmonary Disease (COPD) However, little is known about the mechanism underlying the antipollutant effects of green tea extract (GTE). This study evaluates the efficacy and mechanism of GTE on lung inflammation and fibrosis in mice exposed to TiO₂ NPs.

Methods and results

The TiO₂ NPs model is induced by having mice inhale TiO₂ NPs, while controls receive an equivalent volume of saline. Treatment with oral GTE is initiated after TiO₂ NPs inhalation and is given once daily for 4 weeks. Airway resistance and pulmonary inflammation are increased in mice exposed to TiO₂ NPs. GTE treatment reduces the airway inflammation and airway resistance, and attenuates the pathological changes including lung fibrosis compared to the mice exposed to TiO₂ NPs. With GTE, there are no significant increases in cytokines and immunoglobulin E (IgE) in mice exposed to TiO₂ NPs. GTE inhibits matrix metalloproteinases (MMPs) and apoptotic factors induced by TiO₂ NPs exposure, and these protective effects of GTE are closely related to the mitogen-activated protein kinase (MAPK) signaling pathway.

Conclusion

GTE modulates pulmonary inflammation in mice exposed to air pollutants, suggesting that GTE may be beneficial in respiratory diseases exacerbated by such pollutants.

Abstract Image

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绿茶提取物对纳米颗粒暴露小鼠肺部炎症的影响

二氧化钛纳米粒子（TiO2 NPs）是一种空气污染物，会加重哮喘和慢性阻塞性肺病（COPD）等慢性呼吸道疾病。然而，人们对绿茶提取物（GTE）抗污染作用的机制知之甚少。本研究评估了绿茶提取物对暴露于 TiO2 NPs 的小鼠肺部炎症和纤维化的功效和机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.