抹茶的摄入增强了黑腹果蝇的系统性氧化应激抵抗能力，并激活了解毒途径。

IF 1.3 4区生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY

Bioscience, Biotechnology, and Biochemistry Pub Date : 2025-10-09 DOI:10.1093/bbb/zbaf145

Manabu Tsuda

引用次数: 0

摘要

抹茶，一种日本粉末状绿茶，可以增强果蝇对氧化应激的抵抗力。转录组分析显示解毒和抗氧化途径的激活，可能是由咖啡因-儿茶素协同作用驱动的。与绿茶儿茶素不同，在高蛋白饮食下，抹茶并没有延长寿命，这强调了复杂的生理效应，并验证了果蝇作为营养基因组模型的有效性。

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Matcha intake enhances systemic oxidative stress resistance and activates detoxification pathways in Drosophila melanogaster.

Matcha, a Japanese powdered green tea, enhances Drosophila resistance to oxidative stress. Transcriptome analysis shows activation of detoxification and antioxidant pathways, likely driven by caffeine-catechin synergy. Unlike green tea catechins, matcha did not extend lifespan under high-protein diets, underscoring complex physiological effects and validating Drosophila as a nutrigenomic model.

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来源期刊

Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学

CiteScore

3.50

自引率

0.00%

发文量

183

审稿时长

1 months

期刊介绍： Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).