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(Journal of Nutrition. 1999;129:2130-2134.)
© 1999 The American Society for Nutritional Sciences

Article

Supplementation of Jurkat T Cells with Green Tea Extract Decreases Oxidative Damage Due to Iron Treatment

Daniela Erba, Patrizia Riso1, Anna Colombo and Giulio Testolin

Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy

1To whom correspondence should be addressed.

Regular tea consumption has been associated with a reduced risk of cancer. As demonstrated in vitro, green tea contains catechins with antioxidant properties. We evaluated the effect of the supplementation of the Jurkat T-cell line with green tea extract on oxidative damage. Cells grown in medium with or without green tea extract (10 mg/L) were treated with Fe2+ (100 µmol/L) as an oxidative stimulus for 2 h. Cell membrane lipid peroxidation was evaluated by fatty acids pattern analysis and malondialdehyde production in {alpha}-linolenic acid–loaded cells. Furthermore, oxidative DNA damage (single strand breaks) was detected in cells by the Comet assay and quantified as relative tail moment (RTM). Supplementation with green tea extract significantly decreased malondialdehyde production (1.6 ± 0.3 vs. 0.6 ± 0.1 nmol/mg protein, P < 0.05) and DNA damage (0.32 ± 0.07 vs. 0.12 ± 0.04 RTM, P < 0.05) after Fe2+ oxidative treatment. In control cells, there was no effect on membrane distribution of (n-3) fatty acids due to Fe2+ treatment. Cell enrichment with {alpha}-linolenic acid increased total membrane (n-3) fatty acids. However, the oxidative treatment did not modify the distribution of polyunsaturated fatty acids. It is likely that the observed protective effects can be attributed to epigallocatechin gallate, which is present mainly (670 g/kg) in green tea extract; however, we cannot exclude contributions by other catechins. These data support a protective effect of green tea against oxidative damage.

KEY WORDS: • catechins • Jurkat T cells • lipid peroxidation • DNA damage




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