GABA tea ameliorates cerebral cortex apoptosis and autophagy in streptozotocin-induced diabetic rats

Huang, Chih Yang; Kuo, Wei Wen; Wang, Hsueh Fang; Lin, Cheng Jyh; Chen, Jia Long; Kuo, Chia Hua; Chen, Ping Kun; Lin, Jing Ying

doi:10.1016/j.jff.2013.11.020

Cited by 33 publications

(16 citation statements)

References 41 publications

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“…Pro-apoptotic (e.g., Bax) may indicate the sensitivity of a cell towards apoptosis or survival (Papi et al, 2008). For example, ROS up-regulates the production of Bax proteins in cytosol, resulting in release of cytochrome C and then activation of caspase-9 and caspase-3, which executes the apoptotic programme (Aslan & Can, 2014;Huang et al, 2014). However, Bcl-2 prevents cytochrome C release.…”

Section: Resultsmentioning

confidence: 99%

Djulis (Chenopodiun formosaneum) and its bioactive compounds protect against oxidative stress in human HepG2 cells

Chyau

Chu

Chen

et al. 2015

Journal of Functional Foods

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Section: Resultsmentioning

confidence: 99%

Djulis (Chenopodiun formosaneum) and its bioactive compounds protect against oxidative stress in human HepG2 cells

Chyau

Chu

Chen

et al. 2015

Journal of Functional Foods

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“…GABA tea prevented the diabetic-induced cerebral cortex apoptosis by inhibiting the activity of FAS and by blocking the expression of mitochondrial apoptotic pathway components, such as FAS, pro-apoptotic t-Bid, Bax, cytosolic cytochrome c, and caspase-3, caspase-8 and caspase-9. GABA tea also reduced the diabetic-induced autophagy [ 113 ]. The formation of amyloid is associated with the development of diseases such as Huntington's chorea, Parkinson's disease and AD [ 114 , 115 ].…”

Section: Protective Effects Of Tea Against Dmmentioning

confidence: 99%

Antidiabetic Effects of Tea

Liu

et al. 2017

Molecules

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Diabetes mellitus (DM) is a chronic endocrine disease resulted from insulin secretory defect or insulin resistance and it is a leading cause of death around the world. The care of DM patients consumes a huge budget due to the high frequency of consultations and long hospitalizations, making DM a serious threat to both human health and global economies. Tea contains abundant polyphenols and caffeine which showed antidiabetic activity, so the development of antidiabetic medications from tea and its extracts is increasingly receiving attention. However, the results claiming an association between tea consumption and reduced DM risk are inconsistent. The advances in the epidemiologic evidence and the underlying antidiabetic mechanisms of tea are reviewed in this paper. The inconsistent results and the possible causes behind them are also discussed.

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“…Therefore, it has been of particular interest for the field of food and nutrition sciences to develop GABA‐enriched foods. It has been reported that the GABA‐enrich foods, such as GABA‐enriched tea , brown rice , rice germ , fermented soybean and Chinese rice wine could reduce the incidences of insomnia, depression and autonomic disorders, and improve chronic alcohol‐related symptoms . In addition, these GABA‐enriched foods have also been reported to inhibit the proliferation of cancer cells, via stimulating immune cells in human body, and prevent diabetes .…”

Section: Introductionmentioning

confidence: 99%

Determination of γ -aminobutyric acid in Chinese rice wines and its evolution during fermentation

et al. 2017

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γ‐Aminobutyric acid (GABA) is a functional amino acid that is widely present in Chinese rice wine. In this study, high‐performance liquid chromatography coupled with ultraviolet detection (HPLC‐UV) was established for the determination of γ‐aminobutyric acid in 22 Chinese rice wines collected from the Shaoxing region of China. Furthermore, the evolution of GABA was studied in Chinese rice wine during primary and post‐fermentation process. Results showed that the HPLC method was reliable with good linearity, accuracy, precision and stability. Additionally, the GABA content varied significantly in the 22 Chinese rice wines, and the content was much higher in wine samples with long aging periods. Regarding the evolution of GABA in Chinese rice wine during the brewing process, the level slowly increased during primary fermentation. A decrease in GABA was observed in the wine at the early stage of the post‐fermentation process. However, a marked increase on the GABA content occurred in wine at the late stage of post‐fermentation. The findings from this study are that HPLC can be successfully applied to determine GABA in Shaoxing brewed rice wines, and further provide useful information on quality control of such wines. Copyright © 2017 The Institute of Brewing & Distilling

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GABA tea ameliorates cerebral cortex apoptosis and autophagy in streptozotocin-induced diabetic rats

Cited by 33 publications

References 41 publications

Djulis (Chenopodiun formosaneum) and its bioactive compounds protect against oxidative stress in human HepG2 cells

Djulis (Chenopodiun formosaneum) and its bioactive compounds protect against oxidative stress in human HepG2 cells

Antidiabetic Effects of Tea

Determination of γ -aminobutyric acid in Chinese rice wines and its evolution during fermentation

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