Matcha and Its Components Control Angiogenic Potential

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  • IWAI Ryota
    Graduate School of Food and Medicinal Sciences, Kobe Gakuin University Graduate School of Pharmaceutical Sciences, Kobe Gakuin University
  • ISHII Takeshi
    Graduate School of Food and Medicinal Sciences, Kobe Gakuin University
  • FUKUSHIMA Yoichi
    Department of Health Food Sciences, University of Human Arts and Sciences
  • OKAMOTO Tadashi
    Faculty of Pharmaceutical Sciences, Kobe Gakuin University
  • ICHIHASHI Masamitsu
    Faculty of Pharmaceutical Sciences, Kobe Gakuin University
  • SASAKI Yasuto
    Graduate School of Food and Medicinal Sciences, Kobe Gakuin University
  • MIZUATNI Ken-ichi
    Graduate School of Pharmaceutical Sciences, Kobe Gakuin University

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<p>The brain needs the appropriate capillary networks to maintain normal brain function. Since previous studies showed age-related decrease in the cortical capillaries, it is suggested that protection against capillary aging is critical for maintaining brain function. Epidemiological studies have indicated that brain functions were protected from age-related decline by the long-term consumption of matcha. However, whether matcha has protective effects on capillary aging has not been studied yet. In this study, we utilized Flt1-DsR mice that expressed a red fluorescent protein in vascular endothelial cells to visualize cortical capillaries clearly. We found that cortical capillary density decreased in aging Flt1-DsR mice. Our results of the aortic ring assay and tube formation assay revealed that matcha and its components vitamin K1 and lutein, which are abundant in matcha powder, enhanced the angiogenic potential. Moreover, we evaluated the effect of long-term ingestion of matcha on mouse cortical capillary aging by using imaging experiments. The capillary density of the Flt1-DsR mice, which were fed matcha-containing food, indicated the protective effects of matcha ingestion on capillary aging in a limited cortical layer. These results suggest that biological regulation of matcha and its components affect the angiogenic potential, which is related to the prevention of capillary aging.</p>

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