Does catechin improve diabetes-induced depression? : a study by the levels of brain neurotransmitters

2014 Fiscal Year Final Research Report

• Project/Area Number: 24501019
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Nakamura Gakuen College
• Principal Investigator: YAMATO Takako 中村学園大学, 栄養科学部, 准教授 (70271434)
• Co-Investigator(Kenkyū-buntansha): AOMINE Masahiro 中村学園大学, 栄養科学部, 名誉教授 (60091261) ; NISHIMORI Atsuko 中村学園大学, 栄養科学部, 助手 (90461475) ; NIGO Ryosuke 中村学園大学, 短期大学部, 助教 (20565767) ; MATSUOKA Tomomi 中村学園大学, 栄養科学部, 助手 (80637033)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: カテキン / ストレス / 脳内神経伝達物質 / 食行動

Outline of Final Research Achievements

We studied the effects of catechins (EGC, ECG and EGCG) from tea leaves on the hippocampal serotonin (5-HT) and nitric oxide (NO) release in both normal and diabetic rats which were loaded with stress, using in vivo microdialysis techniques. In addition, the effects of green tea beverage containing high concentration of catechins on the fasting blood glucose, corticosterone and oxidative stress in the serum of both rats were examined. Catechins significantly increased 5-HT release from the hippocampus in both rats, more or less. However, the relations between releases of 5-HT and NO were unclear. Administration of beverage with high catechin in diabetic rat loaded with stress suggests the decreased level of the oxidative stress. Further, the level of corticosterone, a stress hormone was decreased by catechin intake in only diabetic group. These findings suggest that catechin may ameliorate the diabetic state, because the compound reduced the level of oxidative stress.

Free Research Field

応用栄養学