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dc.contributor.authorHung, Yao-Chingen_US
dc.contributor.authorHuang, Guewha Stevenen_US
dc.contributor.authorSava, Vasyl M.en_US
dc.contributor.authorMakan, Svetlana Y.en_US
dc.contributor.authorHong, Meng-Yenen_US
dc.date.accessioned2014-12-08T15:12:38Z-
dc.date.available2014-12-08T15:12:38Z-
dc.date.issued2008-02-01en_US
dc.identifier.issn0950-5423en_US
dc.identifier.urihttp://dx.doi.org/10.1111/j.1365-2621.2006.01428.xen_US
dc.identifier.urihttp://hdl.handle.net/11536/9705-
dc.description.abstractThe suppressive effects of Camellia sinensis tea melanin (CSTM) on transformation of aryl hydrocarbon receptor (AhR) induced by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) were disclosed for the first time. CSTM strongly inhibited TCDD-induced toxicity with IC50 equalling 20.4 mu g mL(-1). Daily administration of CSTM (40 mg kg(-1), p.o.) prevented TCDD-induced body weight loss, ameliorated TCDD-induced mortality and prevented TCDD-induced hepatomegaly and thymic atrophy. Co-administration of CSTM significantly inhibited TCDD-induced hepatic CYP1 A1 activity. CSTM retarded transformation of AhR in vitro. In animals treated with CSTM, the antibody-secreting cells produced significantly (P < 0.05) more antibodies (32-34%) than the antigen control. Administration of TCDD caused a suppression of antibody-forming cells of 29-33% against the antigen control level. Co-administration of CSTM restored immunity to the control level. We demonstrated that CSTM directly competed with TCDD during the transformation of AhR and suppressed the downstream activation of genes associated with TCDD toxicity.en_US
dc.language.isoen_USen_US
dc.subjectaryl hydrocarbon receptoren_US
dc.subjectCamellia sinensis teaen_US
dc.subjectCYP1A1en_US
dc.subjectmelaninen_US
dc.subject2,3,7,8-tetrachlorodibenzo-p-dioxinen_US
dc.titleCamellia sinensis tea melanin suppresses transformation of the aryl hydrocarbon receptor and prevents against dioxin-induced toxicity in miceen_US
dc.typeArticleen_US
dc.identifier.doi10.1111/j.1365-2621.2006.01428.xen_US
dc.identifier.journalINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYen_US
dc.citation.volume43en_US
dc.citation.issue2en_US
dc.citation.spage261en_US
dc.citation.epage269en_US
dc.contributor.department材料科學與工程學系奈米科技碩博班zh_TW
dc.contributor.departmentGraduate Program of Nanotechnology , Department of Materials Science and Engineeringen_US
dc.identifier.wosnumberWOS:000253313500010-
dc.citation.woscount0-
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