Author(s)

Erna Susanti^1*, Retty Ratnawati², Aulanni’am Aulanni’am², Achmad Rudijanto²

¹Pharmacy and Food Analysis Academy “Putra Indonesia Malang”, Malang, Indonesia.
²Doctoral Program of Biomedical Science, Medical Faculty, Brawijaya University, Malang, Indonesia.

Inhibition of atherogenesis through inhibition of lipid metabolism has not been explored while other inhibitions through inflammation, endothelial dysfunction and free radicals have done. Inhibition of atherogenesis via inhibition of lipid metabolism can be done through the mechanism of Reverse Cholesterol Transport (RCT). Signaling pathways that play a role in this mechanism is LXR signaling. LXR activation by an LXR agonist led increasing cholesterol efflux. Catechins based on bioinformatics study showed as a potent candidate LXR agonists that can be used as an inhibitor of atherogenesis. This study aims to prove that the administration Catechins green tea Clone GMB4 can prevent atherosclerosis through increasing mechanism cholesterol efflux from macrophage by taking effect of ABCA1, ABCG1, SRB1 gene expression in cultured macrophages were exposed ox-LDL. Long-term goals of the outcome of the research are the use of Catechins Green Tea Clones GMB4 as an inhibitor of atherogenesis so that it can be used as a complementary therapy for the treatment of atherosclerosis and cardiovascular diseases. The research is divided into 5 groups, namely the culture of macrophages without exposed ox-LDL, culture exposed ox-LDL and groups of Catechins dose I, II, III. In vitro study showed that administration of Catechins increases mRNA of ABCA1, whereas mRNA ABCG1 and SRB1 decreased at all three doses given. The result of protein profilling was identified a protein with a molecular weight of 70 kDa by SDS-PGE with silver staining.

Atherogenesis, Catechins, ABCA1, ABCG1 Dan SRB1, Cultured Macrophage

Susanti, E. , Ratnawati, R. , Aulanni’am, A. and Rudijanto, A. (2019) Catechins Green Tea GMB4 Clone Increases mRNA of ABCA1 through LXR Signaling in Cultured Macrophage Exposed OX-LDL. Food and Nutrition Sciences, 10, 1179-1190. doi: 10.4236/fns.2019.109085.