期刊
FOOD AND CHEMICAL TOXICOLOGY
卷 50, 期 2, 页码 363-372出版社
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2011.10.036
关键词
L-Theanine; Ethanol-induced liver injury; L02 cells; Oxidative stress
资金
- National Nature Science Foundation of China [31071000, 81072433]
- Jiangsu Higher Education Institutions
L-Theanine is a unique amino acid in green tea. We here evaluated the protective effects of L-theanine on ethanol-induced liver injury in vitro and in vivo. Our results revealed that L-theanine significantly protected hepatocytes against ethanol-induced cell cytotoxicity which displayed by decrease of viability and increase of LDH and AST. Furthermore, the experiments of DAPI staining, pro-caspase3 level and PARP cleavage determination indicated that L-theanine inhibited ethanol-induced L02 cell apoptosis. Mechanically, L-theanine inhibited loss of mitochondrial membrane potential and prevented cytochrome c release from mitochondria in ethanol-treated L02 cells. L-Theanine also prevented ethanol-triggered ROS and MDA generation in L02 cells. L-Theanine restored the antioxidant capability of hepatocytes including GSH content and SOD activity which were reduced by ethanol. In vivo experiments showed that L-theanine significantly inhibited ethanol-stimulated the increase of ALT, AST, TG and MDA in mice. Histopathological examination demonstrated that L-theanine pretreated to mice apparently diminished ethanol-induced fat droplets. In accordance with the in vitro study, L-theanine significantly inhibited ethanol-induced reduction of mouse antioxidant capability which included the activities of SOD, CAT and GR, and level of GSH. These results indicated that L-theanine prevented ethanol-induced liver injury through enhancing hepatocyte antioxidant abilities. (C) 2011 Elsevier Ltd. All rights reserved.
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