caa a22 4500 463157494 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070201xx s 000 0 eng 10.1007/s00217-006-0324-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0324-y In vitro antioxidative and anticancer activities of tea glycoprotein in green tea [Elektronische Daten] [Shaoping Nie, Mingyong Xie, Peng Zhou, Shuwen Cao] In this paper, the antioxidative and anticancer activities of tea glycoprotein (TGP) in green tea were studied. TGP was extracted from coarse old green tea and purified by Sephadex G-100 gel filtration, and its purity was determined by high performance gel permeation chromatography (HPGPC). The antioxidative activity of the TGP was evaluated by determining the change of the values of the heat-induced oxidation in a linoleic acid system with β-carotene, the decoloration of the 1,1-diphenyl-2-picrylhydrazyl (DPPH), and the superoxide generated from autoxidation of pyrogallol. The results show that the TGP possesses distinctive antioxidative activity. Furthermore, the anticancer activity of the TGP at different concentrations was evaluated by the MTT assay using two kinds of colon cancer cell lines (HCT-15, Caco-2). Dose-dependently TGP exhibited good antiproliferation activity to HCT-15, whereas exhibited very weak antiproliferation activity to Caco-2. Only at a very high concentration (409.6μmolL−1), the TGP obviously inhibited the proliferation of Caco-2. Whether there is a correlation between the antioxidative and the anticancer activity of the TGP, should be studied further. Springer-Verlag, 2006 Green tea nationallicence Tea glycoprotein (TGP) nationallicence High performance gel permeation chromatography (HPGPC) nationallicence Antioxidant activity nationallicence Anticancer activity nationallicence Nie Shaoping Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Xie Mingyong Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Zhou Peng Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut Cao Shuwen Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 437-442 1438-2377 224:4<437 2007 224 217 https://doi.org/10.1007/s00217-006-0324-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0324-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Nie Shaoping Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Xie Mingyong Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Zhou Peng Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 700 1- Cao Shuwen Key Laboratory of Food Science of the Ministry of Education, Nanchang University, 330047, Nanchang, People's Republic of China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/4(2007-02-01), 437-442 1438-2377 224:4<437 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer