Abstract
Oral peroxidases (OPO) consist mainly of salivary peroxidase and myeloperoxidase and are involved in oral defense mechanisms. Salivary peroxidase is synthesized and secreted by salivary glands, whereas myeloperoxidase is found in polymorphonuclear leukocytes, which migrate into the oral cavity at gingival crevices. Green tea is the world’s second most popular drink after water. Polyphenols are the most biologically active group of tea components. The purpose of our study was to elucidate the interaction between green tea & EGCG (Epigallocatechin 3-gallate), its main polyphenol and OPO. In previous studies we have shown that elderly trained people who drink green tea for 3 months, have a higher level of OPO activity compared to non-drinkers. Thus, we decided to extend our project in order to understand the above observations by studying the interaction of green tea and OPO both in vitro and in vivo. Addition of green tea and black tea infusions (50 μl/ml) and EGCG (50 μM) to saliva, resulted in a sharp rise of OPO activity +280% (p = 0.009), 54% (p = 0.04) and 42% (p = 0.009), respectively. The elevation of OPO activity due to addition of green tea and EGCG was in a dose dependent manner: r = 0.91 (p = 0.001) and r = 0.637 (p = 0.019), respectively. Also, following green tea infusion mouth rinsing, a rise of OPO activity was observed: +268% (p = 0.159). These results may be of great clinical importance, as tea consumer’s oral epithelium may have better protection against the deleterious effects of hydroxyl radicals, produced by not removed hydrogen peroxides in the presence of metal ions. Higher OPO activity upon green tea drinking may provide an extra protection against oxidative stress in the oral cavity.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Ashby, M. T. (2008). Inorganic chemistry of defensive peroxidases in the human oral cavity. Journal of Dental Research, 87, 900–914.
Cabrera, C., Artacho, R., & Gimenez, R. (2006). Beneficial effects of green tea-a review. Journal of the American College of Nutrition, 25, 79–99.
Chandra Mohan, K. V., Hara, Y., Abraham, S. K., & Nagini, S. (2005). Comparative evaluation of the chemopreventive efficacy of green and black tea polyphenols in the hamster buccal pouch carcinogenesis model. Clinical Biochemistry, 38, 879–886.
Hamilton-Miller, J. M. (2001). Anti-cariogenic properties of tea (Camellia sinensis). Journal of Medical Microbiology, 50, 299–302.
Ihalin, R., Loimaranta, V., & Tenovuo, J. (2006). Origin, structure, and biological activities of peroxidases in human saliva. Archives of Biochemistry and Biophysics, 445, 261–268.
Kussendrager, K. D., & Van Hooijdonk, A. C. (2000). Lactoperoxidase: Physico-chemical properties, occurrence, mechanism of action and applications. British Journal of Nutrition, 84(Suppl 1), S19–25.
Magalhaes, A. C., Wiegand, A., Rios, D., Hannas, A., Attin, T., & Buzalaf, M. A. (2009). Chlorhexidine and green tea extract reduce dentin erosion and abrasion in situ. Journal of Dentistry, 37, 994–998.
Mckay, D. L., & Blumberg, J. B. (2002). The role of tea in human health: An update. Journal of the American College of Nutrition, 21, 1–13.
Nagler, R. M., Klein, I., & Reznick, A. Z. (2001). The interaction between saliva and cigarette smoke and its devastating biological effects as related to oral cancer. Harefuah, 140, 614–618.
Ooshima, T., Minami, T., Aono, W., Tamura, Y., & Hamada, S. (1994). Reduction of dental plaque deposition in humans by oolong tea extract. Caries Research, 28, 146–149.
Pruitt, K. M., Kamau, D. N., Miller, K., Mansson-Rahemtulla, B., & Rahemtulla, F. (1990). Quantitative, standardized assays for determining the concentrations of bovine lactoperoxidase, human salivary peroxidase, and human myeloperoxidase. Analytical Biochemistry, 191, 278–286.
Reznick, A. Z., Klein, I., Eiserich, J. P., Cross, C. E., & Nagler, R. M. (2003). Inhibition of oral peroxidase activity by cigarette smoke: In vivo and in vitro studies. Free Radical Biology & Medicine, 34, 377–384.
Wu, C. D., & Wei, G. X. (2002). Tea as a functional food for oral health. Nutrition, 18, 443–444.
Acknowledgments
Supported by the Krol foundation of Barnegat NJ, USA, Rappaport Institute for Research and Myers-JDC-Brookdale Institute of Gerontology and Human Development and Eshel-the Association for the Planning and Development of Services for the Aged in Israel.
Conflicts of interest: The authors declare no conflicts of interest in relation to this article.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2013 Springer Science+Business Media Dordrecht
About this paper
Cite this paper
Narotzki, B., Levy, Y., Aizenbud, D., Reznick, A.Z. (2013). Green Tea and Its Major Polyphenol EGCG Increase the Activity of Oral Peroxidases. In: Pokorski, M. (eds) Respiratory Regulation - The Molecular Approach. Advances in Experimental Medicine and Biology, vol 756. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-4549-0_13
Download citation
DOI: https://doi.org/10.1007/978-94-007-4549-0_13
Published:
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-007-4548-3
Online ISBN: 978-94-007-4549-0
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)