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Effects of green tea catechins and broccoli extracts on the antioxidant enzymes and life span of Drosophila melanogaster.

Li, Yuk Man. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (leaves 121-132). / Abstracts in English and Chinese. / ACKNOWLEDGMENTS --- p.i / ABSTRACT --- p.ii / LIST OF ABBREVATIONS --- p.vii / TABLE OF CONTENTS --- p.x / Chapter Chapter 1 --- General Introduction / Chapter 1.1 --- Introduction --- p.1 / Chapter 1.2 --- Theories of aging --- p.2 / Chapter 1.2.1 --- Free radical theory of aging --- p.3 / Chapter 1.2.2 --- Free radicals reactions and their effects --- p.4 / Chapter 1.2.2.1 --- Lipid peroxidation --- p.6 / Chapter 1.2.2.2 --- Protein oxidation --- p.6 / Chapter 1.2.2.3 --- DNA oxidation --- p.8 / Chapter 1.2.2.4 --- Carbohydrate oxidation --- p.8 / Chapter 1.2.3 --- Antioxidant defense systems --- p.9 / Chapter 1.2.3.1 --- Superoxide dismutase (SOD) --- p.9 / Chapter 1.2.3.2 --- Catalase --- p.11 / Chapter 1.2.3.3 --- Glutathione peroxidase (GPx) and reductase --- p.11 / Chapter 1.3 --- Models on aging study --- p.12 / Chapter 1.3.1 --- Non-mammalian model systems --- p.12 / Chapter 1.3.1.1 --- History of Drosophila on longevity study --- p.14 / Chapter 1.3.1.2 --- Advantages of Drosophila model --- p.14 / Chapter 1.3.2 --- Mammalian model systems --- p.15 / Chapter 1.4 --- Antioxidant effects on aging process --- p.16 / Chapter 1.4.1 --- Antioxidant capacity of tea --- p.16 / Chapter 1.4.2 --- Antioxidant capacity of vegetables --- p.19 / Chapter 1.5 --- Dietary fat on longevity --- p.21 / Chapter Chapter 2 --- Anti-aging: Effects of Green Tea Catechins on Life Span and Antioxidant Enzymes of Drosophila melanogaster / Chapter 2.1 --- Introduction --- p.24 / Chapter 2.2 --- Gbjectives --- p.27 / Chapter 2.3 --- Materials and methods --- p.28 / Chapter 2.3.1 --- Materials --- p.28 / Chapter 2.3.2 --- Preparation of GTCs --- p.28 / Chapter 2.3.3 --- Feeding experiment --- p.30 / Chapter 2.3.3.1 --- Dose determination --- p.31 / Chapter 2.3.3.2 --- Paraquat treatment --- p.31 / Chapter 2.3.3.3 --- Hydrogen peroxide (H202) treatment --- p.33 / Chapter 2.3.3.4 --- Enzyme activity assay --- p.34 / Chapter 2.3.4 --- Enzyme analysis --- p.34 / Chapter 2.3.4.1 --- SOD activity --- p.34 / Chapter 2.3.4.2 --- Catalase activity --- p.35 / Chapter 2.3.4.3 --- Lipid hydorperoxies (LOOHs) formation --- p.36 / Chapter 2.3.4.4 --- Determination of protein concentration --- p.37 / Chapter 2.3.5 --- Semi-quantitative RT-PCR assay --- p.37 / Chapter 2.3.5.1 --- RNA isolation --- p.37 / Chapter 2.3.5.2 --- Primer sequences --- p.38 / Chapter 2.3.5.3 --- Reverse Transcriptase PCR --- p.40 / Chapter 2.3.6 --- Statistics --- p.40 / Chapter 2.4 --- Results --- p.42 / Chapter 2.4.1 --- Dose determination --- p.42 / Chapter 2.4.2 --- Paraquat treatment --- p.45 / Chapter 2.4.3 --- H202 treatment --- p.48 / Chapter 2.4.4 --- SOD activity --- p.51 / Chapter 2.4.5 --- Catalase activity --- p.51 / Chapter 2.4.6 --- LOOHs formation --- p.53 / Chapter 2.4.7 --- Semi-quantitative RT-PCR assay --- p.53 / Chapter 2.5 --- Discussion --- p.55 / Chapter Chapter 3 --- Anti-aging: Effects of Vegetable Extracts on Life Span and Antioxidant Enzymes of Drosophila melanogaster / Chapter 3.1 --- Introduction --- p.62 / Chapter 3.2 --- Objectives --- p.64 / Chapter 3.3 --- Materials and methods --- p.65 / Chapter 3.3.1 --- Materials --- p.65 / Chapter 3.3.2 --- Preparation of vegetables extracts --- p.65 / Chapter 3.3.3 --- Feeding experiment --- p.65 / Chapter 3.3.3.1 --- Dose determination --- p.66 / Chapter 3.3.3.2 --- Paraquat and hydrogen peroxide (H2O2) treatment --- p.67 / Chapter 3.3.4 --- Lipid hydroperoxide (LOOHs) formation --- p.67 / Chapter 3.3.5 --- Enzyme analysis --- p.67 / Chapter 3.3.6 --- Semi-quantitative RT-PCR assay --- p.67 / Chapter 3.3.7 --- Statistics --- p.68 / Chapter 3.4 --- Results --- p.69 / Chapter 3.4.1 --- Dose determination --- p.69 / Chapter 3.4.2 --- Antioxidant effect among different vegetables --- p.69 / Chapter 3.4.3 --- SOD activity --- p.76 / Chapter 3.4.4 --- Catalase activity --- p.76 / Chapter 3.4.5 --- LOOHs formation --- p.78 / Chapter 3.4.6 --- Semi-quantitative RT-PCR assay --- p.78 / Chapter 3.5 --- Discussion --- p.80 / Chapter Chapter 4 --- Anti-aging Activity of Greeen Tea Catechins and Broccoli Extracts in Drosophila melanogaster Fed a High Fat Diet / Chapter 4.1 --- Introduction --- p.85 / Chapter 4.2 --- Objectives --- p.87 / Chapter 4.3 --- Materials and methods --- p.88 / Chapter 4.3.1 --- Materials --- p.88 / Chapter 4.3.2 --- Preparation of free fatty acid --- p.88 / Chapter 4.3.3 --- Prepartion of GTCs and BEs --- p.89 / Chapter 4.3.4 --- Feeding experiment --- p.89 / Chapter 4.3.5 --- LOOHs formation --- p.90 / Chapter 4.3.6 --- Enzyme analysis --- p.91 / Chapter 4.3.7 --- Semi-quantitative RT-PCR assay --- p.91 / Chapter 4.3.8 --- Statistics --- p.91 / Chapter 4.4 --- Results --- p.92 / Chapter 4.4.1 --- Dose determination --- p.92 / Chapter 4.4.2 --- Effects of GTCs or BEs on life span with lard consumption --- p.95 / Chapter 4.4.3 --- LOOHs formation --- p.101 / Chapter 4.4.4 --- SOD activity --- p.103 / Chapter 4.4.5 --- Catalase activity --- p.107 / Chapter 4.4.6 --- Semi-quantitative RT-PCR assay --- p.110 / Chapter 4.5 --- Discussion --- p.112 / References --- p.121

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_325352
Date January 2005
ContributorsLi, Yuk Man., Chinese University of Hong Kong Graduate School. Division of Biochemistry.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, xii, 132 leaves : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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