茶叶有效成分与核酸相互作用的研究进展  

Study on the interaction of the tea functional constituents with nucleic acid

作　　者：李荣林[1] 刘蔼民[1] 李优琴[1] 邵名诚[1] 于亚君[1] 陈明[1] 

机构地区：[1]江苏省农业科学院食品质量安全与检测研究中心,南京210014

出　　处：《江苏食品与发酵》2003年第4期14-18,共5页Jiangsu Food and Fermentation

摘　　要：本文讨论了茶提取物和儿茶素与核酸的相互作用,已有的研究结果表明儿茶素能够清除自由基,诱导癌细胞凋亡阻止DNA的交联及DNA加成物的形成,还能抑制肿瘤细胞DNA的合成,诱导癌基因表达下调,降低细胞微孩率,更重要的是茶提取物能保持DNA不受辐照损伤,抑制G-C、G—A颠换,修复自由基诱导生成dGMP加合物。The interaction of nucleic acid with the constituents of tea. was discussed in this paper, researches indicated that tea extracts and tea catchins can scan the free radicals, induce the cancer cell apoptosis, prevent the cross link of DNA and the adducts formation of DNA with the toxin materials, it also showed that the antioxidants exist in tea can prevent the biosynthesis of cancer cells DNA, down - regulated the expression of some cancers gene, decreased the cell cronuclei frequency, more over the tea cate-chins can prevent the cell radical damage, inhabit the substitution of G-C-G-A and repair the dGMP radical adducts .

关 键 词：茶叶 有效成分 核酸 儿茶素 相互作用 生物活性 

分 类 号：TS272[农业科学—茶叶生产加工] TS201.2[轻工技术与工程—农产品加工及贮藏工程]