Tea Polyphenols Exerts Anti-hepatit＇s B Virus Effects in a Stably HBV-transfected Cell Line

• Published in: Journal of Huazhong University of Science and Technology. Medical sciences Vol. 29; no. 2; pp. 169 - 172
• Main Author: 叶翩 张淑玲 赵雷 董继华 揭盛华 庞然 李淑莉
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: 2.2.15细胞; HBV感染; 乙型肝炎病毒; 乙肝病毒DNA; 乙肝病毒表面抗原; 抗乙肝病毒; 茶多酚; 转染细胞
• ISSN: 1672-0733; 1993-1352

In this study, the anti-HBV effects of tea polyphenols （TP） were examined. After cells were exposed to TP for 3, 6, 9 days, amounts of HBsAg, HBeAg and HBV-DNA released into the supernatant of the cultured HepG2 2.2.15 cells were detected. TP, to some extent, inhibited the secretion of HBsAg and strongly suppressed the secretion of HBeAg in a dose-dependent （P〈0.01） and time-dependent manner, with 50% maximal inhibitory concentration （IC50） value being 7.34μg/mL on the 9th day, but the time-dependence was not significant （P=0.051）. Expression of HBV-DNA in the supernatant of the cell culture also was significantly decreased in a dose-dependent fashion （P〈0.01）. The ICS0 of TP in inhibiting HBV DNA was 2.54 pg/mL. It concluded that TP possessed potential anti-HBV effects and may be used as a treatment alternative for HBV infection.