In vitro hypoxia-reperfusion induced human coronary artery endothelial cell injury green tea component epigallocatechin-3-gallat and polyphenon 60 and coenzyme q10 probable protective effect observation

Introduction: In this thesis, in vitro in Human Coronary Artery Endothelial Cells by forming hypoxia/reoxygenation and or ischemia/reperfussion injury; it is investigated that green tea (epigallocatechin-3 gallat=EGCG, Polyphenon 60) and Coenzyme Q10 is protective from that injury or not. EGCG is the component by thought the greatest antioxidant property and is the 60.th percent of green tea. Polyphenon 60 is also in green tea; EGCG, epicatechin galat, epicatechin, epigallocatechin like components mixture. Green tea and Coenzyme Q10 are the components by known their antioxidant properties. Method: Experiments is done in HCAEC that is buy with commercially in 3.th passage. For forming hypoxia it is aerated by %95 N2, %5 CO2 tube. For reoxygenation; which has %5 CO2-%95 air mixture; CO2 incubator is used. For oxidant balance assessments reactive oxygen species (ROS) and for cell viability determination lactate dehydrogenase (LDH) test is measured. And for cell culture medium EGM-2 with %5 serum, and optimem with low grade serum, and phosphate buffered saline (PBS) without nutrition factors is used. Results: EGCG is both anti and prooxidant, Polyphenon 60 is prooxidant, Coenzyme Q10 is antioxidant being determined (p<0.05). Its found that in physiologic doses both EGCG and Polyphenon 60 are reduced cell necrose (p<0.05) and found that high dose Coenzyme Q10 (100µM) is resulted with cell necrose (p<0.05). Conclusion: In our in vitro hypoxia+ischemia model; in physiologic doses EGCG (200 µM) and Coenzyme Q10 (10µM) is protected cells from oxidant injury; and in hypoxia model also in physiologic doses 200 µM EGCG and 10 µg/ml Polyphenon 60 are prevented the cell necrose; is found. In myocard injury model of our experiments, green tea and coenzyme Q10 can be useful in treatment. Keywords: Hypoxia, ischemia, HCAEC, green tea, coenzyme Q10