Protective effects of epigallocatechin‐3‐o‐gallate combined with organic selenium against transforming growth factor‐beta 1‐induced fibrosis in LX‐2 cells.

In this study, we investigated the protective effects and possible mechanism of epigallocatechin‐3‐o‐gallate (EGCG) combined with organic selenium in transforming growth factor (TGF)‐β1‐activated LX‐2 cells. After 12 h of starvation, LX‐2 cells were treated with 10 ng/ml of recombinant TGF‐β1 and different concentrations of EGCG, L‐selenomethionine (L‐SeMet), or L‐selenomethylcysteine (L‐SeMC) for 24 h. We found that 100 and 200 μM EGCG combined with 1 mM L‐SeMet or L‐SeMC showed a synergistic effect in decreasing the survival rate of activated LX‐2 cells. In addition, the combination of 100 mM EGCG and 1 mM L‐SeMet or L‐SeMC promoted the apoptosis of activated LX‐2 cells. Compared with the EGCG treatment group, the combination intervention group had significantly suppressed levels of hepatic stellate cell activation markers including alpha‐smooth muscle actin, collagen type I alpha 1, collagen type III alpha 1, 5‐hydroxytryptophan (5‐HT), and 5‐HT receptors 2A and 2B. Moreover, interleukin‐10 levels were decreased, while TGF‐β1 levels were increased after TGF‐β1 activation in LX‐2 culture medium, whereas the combin1ation intervention reversed this phenomenon. The combination treatment had a more pronounced effect than any single treatment at the same dose. These results demonstrated that the combination of EGCG and organic selenium synergistically improves the TGF‐β1‐induced fibrosis of LX‐2 cells to some extent by promoting apoptosis and inhibiting cell activation. Practical applications: Here, we found that the effects of epigallocatechin‐3‐o‐gallate (EGCG) + L‐selenomethionine or L‐selenomethylcysteine were more pronounced than those of EGCG alone. Future studies should investigate the protective effects of green tea and selenium‐enriched green tea against hepatic fibrosis and explore the differences in their molecular mechanisms. The results of this study will be helpful for the development and utilization of selenium‐enriched tea for food processing and health supplement production. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)