Improvement of Antioxidant Defences and Mood Status by Oral GABA Tea Administration in a Mouse Model of Post-Stroke Depression.

Seyed Fazel Nabavi,Seyed Mohammad Nabavi,Maria Daglia,Sedigheh Khanjani,Akbar Hajizadeh Moghaddam,Arianna Di Lorenzo,Antoni Sureda,Nady Braidy

doi:10.3390/nu9050446

Abstract

Green GABA (GGABA) and Oolong GABA (OGABA) teas are relatively new varieties of tea, whose chemical composition and functional properties are largely under-studied, despite their promising health capacities. Post stroke depression (PSD) is a complication of stroke with high clinical relevance, yielding increasing mortality and morbidity rates, and a lower response to common therapies and rehabilitation. Methods: Two chemically characterized commercial samples of GGABA and OGABA were investigated for effects on mood following oral administration using a mouse model of PSD, through common validated tests including the Despair Swimming Test and Tail Suspension Test. Moreover, the antioxidant activity of GGABA and OGABA was evaluated by determining the levels of lipid peroxidation products and the activity of antioxidant enzymes in the mouse brain in vivo. Results: GGABA and OGABA attenuated depressed mood by influencing behavioral parameters linked to depression. GGABA was more active than OGABA in this study, and this effect may be likely due to a higher content of polyphenolic substances and amino acids in GGABA compared to OGABA. GGABA also exerted a greater antioxidant activity. Conclusions: Our data suggests that GABA tea is a promising candidate that can be used as an adjuvant in the management of PSD.

Highlights

Stroke is a cerebrovascular event affecting one in 400 people each year worldwide
We have demonstrated that green tea and GABA green tea, administered intraperitoneally for one week at two different doses (50 mg/kg and 100 mg/kg) to experimental animals with induced Post-stroke depression (PSD), are able to restore parameters linked to behavior, assessed through three common validated tests
GABA green tea (GGABA) and GABA oolong tea (OGABA) extracts were prepared, starting from commercial samples and following the instructions provided by the supplier, to mimic the common conditions used for the preparation of tea beverages

Summary

Introduction

Stroke is a cerebrovascular event affecting one in 400 people each year worldwide. It represents the second leading cause of mortality, and one of the most common causes of long-term disability [1].Nutrients 2017, 9, 446; doi:10.3390/nu9050446 www.mdpi.com/journal/nutrientsAccording to brain imaging studies, two different types of stroke can be recognized: ischemic stroke, which accounts for more than 80% of all cases and results from vessel occlusion due to thrombosis, embolysism or systemic hypoperfusion, and hemorrhagic stroke, caused by vessel rupture [2]. Stroke is a cerebrovascular event affecting one in 400 people each year worldwide. It represents the second leading cause of mortality, and one of the most common causes of long-term disability [1]. Known complications of stroke of high clinical relevance, due to their frequency and impact on both cognitive and physical outcomes for patients, include neuropsychiatric disorders in general and depression in particular. Post-stroke depression (PSD) affects one third of patients, manifesting between 4 weeks to 1 year after the cerebrovascular event, influencing mortality and morbidity rates, and reducing the effect of common therapies and rehabilitation [3]. Patients who develop PSD have significantly higher mortality rates than impaired stroke patients who do not experience mood disorders [4,5,6]

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