Premium
Neuroprotective Effect of Green Tea Polyphenol, EGCG in Animal Model of Parkinson's Disease
Author(s) -
Reddy Manju B,
Xu Qi,
Zhou Ying,
Kanthasamy Anumantha G
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.2_supplement.677
Subject(s) - neuroprotection , parkinson's disease , green tea , polyphenol , traditional medicine , pharmacology , disease , chemistry , medicine , food science , antioxidant , biochemistry
Disrupted iron metabolism leading to excessive iron can promote oxidative stress and subsequently induce neurodegeneration in Parkinson's disease (PD). Major green tea polyphenol, (‐)‐epigallocatechin gallate (EGCG), has both antioxidant and iron chelating properties. In the present study, we determined the prevention and neurorescue potential of EGCG (25mg/kg, oral administration) against 1‐methyl‐4‐phenyl‐1,2,3,6‐tetrahydropyridine (MPTP, 25 or 20 mg /kg , IP) induced neurotoxicity in iron‐overloaded mice (2.5% carbonyl iron for 7d). EGCG (7d) prevented MPTP induced neurotoxicity by increasing the locomotor activity (p<0.0001), the number of tyrosine hydroxylase (TH) positive neurons (p<0.01), and striatal dopamine (DA) concentrations (p<0.05). Neurorescue effect was also seen in striatal DA with EGCG (10d) administration after MPTP treatment. In vitro studies with mice brain sections showed reduction in TH activity with iron, in a dose dependent manner (10–100 μM) and EGCG (100 μM) partially reversed the effect which may be due to its iron binding capability. Collectively, our results demonstrated that EGCG not only prevented MPTP induced neurodegeneration, but also rescued dopaminergic neurons after MPTP treatment in iron excess condition. Supported by Center for Designing Foods to Improve Nutrition, Iowa State University.