表没食子儿茶素没食子酸酯对L-茶氨酸调节小鼠血清及肠道游离氨基酸的影响  

Influence of Epigallocatechin Gallate on the Regulation Effect of L-Theanine on Serum and Intestinal Free Amino Acids in Mice

作　　者：彭影琦 袁冬寅 林玲[1,3] 龚志华[1,3] 孙洪波 王恒 王松柏 肖文军[1,3] PENG Yingqi;YUAN Dongyin;LIN Ling;GONG Zhihua;SUN Hongbo;WANG Heng;WANG Songbai;XIAO Wenjun(Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;Yongzhou Agricultural Science Institute,Yongzhou 425100,China;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]永州市农业科学研究所,湖南永州425100 [3]湖南农业大学国家植物功能成分利用工程技术研究中心,湖南长沙410128

出　　处：《食品科学》2020年第19期154-160,共7页Food Science

基　　金：国家自然科学基金面上项目(31871804);湖南省科技重大专项(2017NK1020);长沙市科技重大专项(kq1804003)。

摘　　要：为探究表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)对L-茶氨酸调节小鼠血清及肠道游离氨基酸的影响,本实验将50只昆明雄性小鼠按每组10只随机分为正常组、L-茶氨酸组、EGCG组、速溶绿茶组、L-茶氨酸+EGCG组,连续灌喂28 d。结果表明:与正常组相比,EGCG组血清部分非必需氨基酸质量浓度、十二指肠游离氨基酸含量显著增加,空肠、回肠大部分游离氨基酸含量显著降低(P<0.05);速溶绿茶组血清部分非必需氨基酸质量浓度及十二指肠、空肠大部分游离氨基酸含量显著增加,回肠大部分游离氨基酸含量显著降低(P<0.05);L-茶氨酸组及L-茶氨酸+EGCG组血清部分必需氨基酸和非必需氨基酸质量浓度、回肠大部分游离氨基酸含量显著降低,十二指肠、空肠大部分游离氨基酸含量显著增加,且L-茶氨酸+EGCG组十二指肠、空肠、回肠大部分游离氨基酸含量显著高于L-茶氨酸组,空肠、回肠大部分游离氨基酸含量显著高于EGCG组(P<0.05)。综上,L-茶氨酸与EGCG协同干预比L-茶氨酸、EGCG单独干预更有利于提高肠道组织中的游离氨基酸含量,促进肠道对氨基酸的吸收利用。To explore the influence of epigallocatechin gallate(EGCG)on the regulatory effect of L-theanine on free amino acids in the serum and intestine of mice,50 Kunming male mice were equally and randomly divided into normal group,L-theanine group,EGCG group,instant green tea group and L-theanine+EGCG group(n=10).The animals were administered intragastrically with the corresponding drugs or distilled water for 28 days.The results showed that compared with the normal group,the concentration of some non-essential amino acids in the serum and the contents of free amino acids in the duodenum were increased,and the contents of most free amino acids in the jejunum and ileum were decreased in the EGCG group(P<0.05).Instant green tea increased the concentration of some non-essential amino acids in the serum and most free amino acids in the duodenum and jejunum,and decreased the contents of most free amino acids in the ileum(P<0.05).The concentration of some essential and non-essential amino acids in the serum and most free amino acids in the ileum were decreased in the L-theanine and L-theanine+EGCG groups,while the contents of most free amino acids in the duodenum and jejunum were increased.The contents of most free amino acids in the small intestine were higher in the L-theanine+EGCG group than in the L-theanine and EGCG groups(P<0.05).Therefore,combined intervention with L-theanine and EGCG is more beneficial to increase the content of free amino acids and promote intestinal absorption and utilization of amino acids than either alone.

关 键 词：L-茶氨酸 表没食子儿茶素没食子酸酯 速溶绿茶 营养干预 游离氨基酸 协同作用 

分 类 号：TS201.4[轻工技术与工程—食品科学]