含有生物活性化合物的冻干白茶-乌龙茶水提取物对小鼠体内 CYP450 酶活性、P-gp 和 OATs 转运能力以及转录水平的影响。

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Food & Nutrition Research Pub Date : 2024-09-27 eCollection Date: 2024-01-01 DOI:10.29219/fnr.v68.10605
Miaogao Zhang, Zhenguo Qiu
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引用次数: 0

摘要

本研究连续7天给小鼠口服从冻干秋白岩洞乌龙茶(FBOT)中提取的(-)-表没食子儿茶素没食子酸酯(EGCG)和咖啡因,以探讨BOT及其生物活性化合物对CYP450酶、肠道流出转运体P-gp和肾脏摄入有机阴离子转运体(OATs)的活性和转录水平的影响。同时,EGCG 和咖啡因增强了小鼠肝脏中 CYP3A、CYP2E1 和 CYP2C37 的活性,同时损害了 P-gp 和 OATs 的转运能力。小肠中编码 P-gp 的 MDR1 以及肾脏中 OAT1 和 OAT3 的转录水平降低表明,转录参与了对 CYP450、P-gp 和 OATs 的调控。肝脏 CYP2E1 的转录水平降低表明,CYP2E1 活性的升高可能是由于其他机制,而不是通过转录。药物的吸收、代谢和排泄可能会受到每天服用或大剂量服用 BOT 及其相关产品的影响,其中 EGCG 和咖啡因可能做出了巨大贡献。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The impact of freeze-dried Baiyedancong-Oolong tea aqueous extract containing bioactive compounds on the activities of CYP450 enzymes, the transport capabilities of P-gp and OATs, and transcription levels in mice.

In this study, (-)-epigallocatechin gallate (EGCG) and caffeine extracted from freeze-dried autumn Baiyedancong Oolong tea (FBOT) were orally administered to mice for 7 consecutive days to explore the effects of BOT and its bioactive compounds on the activities and transcription levels of CYP450 enzymes, intestinal effluence transporter P-gp, and renal ingestion Organic Anion Transporters (OATs). Concurrently, EGCG and caffeine enhanced the activities of CYP3A, CYP2E1, and CYP2C37 in the liver of mice, while impairing the transport capabilities of P-gp and OATs. Reduced levels of MDR1 encoding P-gp transcription in the small intestine and renal OAT1 and OAT3 revealed that transcription was involved in the regulation of CYP450, P-gp, and OATs. The reduced transcription level of liver CYP2E1 suggested that CYP2E1 activity may have been elevated due to alternative mechanisms, but not through transcription. The absorption, metabolism, and excretion of drugs may be influenced by the daily consumption or high-dose administration of BOT and its related products, in which EGCG and caffeine may make great contributions.

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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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