A metagenomics approach to the intestinal microbiome structure and function in high fat diet-induced obesity mice fed with oolong tea polyphenols

Cheng, Mei; Zhang, Xin; Zhu, Jieyu; Liu, Cheng; Cao, Jinxuan; Wu, Zufang; Weng, Peifang; Zheng, Xiaojie

doi:10.1039/c7fo01570d

Cited by 102 publications

(86 citation statements)

References 36 publications

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“…A cranberry extract, however, was unable to reverse the high‐fat, high‐sugar (HF/HS)‐induced decline of Bacteroidetes (Anhe et al, ). In contrast, a decrease in the Firmicute/Bacteroidetes ratio was observed in mice fed a high‐fat diet supplemented with oolong, green, or black tea polyphenols (Cheng et al, ; Henning, Yang, et al, ) or grape polyphenols (Roopchand, Carmody, Kuhn, & Moskal, ). Mice fed a HF/HS diet alone or in conjunction with a commercial extract of pomegranate by‐product (POMx, POM Wonderful) had very low levels (<0.01%) of the genus Bacteroides that dropped to undetectable levels upon POMx treatment and high relative abundance of the family S24‐7 (58%), a member of the Bacteroidetes that was not altered by POMx treatment (Zhang et al, ).…”

Section: Discussionmentioning

confidence: 99%

Pomegranate peel extract alters the microbiome in mice and dysbiosis caused by Citrobacter rodentium infection

George

Cheung

Luthria

et al. 2019

Food Science & Nutrition

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Treatment of mice with a pomegranate peel extract (PPX) decreased the pathogenicity of Citrobacter rodentium ( Cr ) infections. Here, we investigate the effects of PPX on the microbiome of uninfected or Cr ‐infected C3H/HeNCr mice by 16S rRNA gene sequencing. Mice were treated with water or PPX for 14 days, feces were collected, and then, the mice were infected with Cr and feces collected again at day 6 postinfection. DNA was isolated from the fecal samples and subjected to 16S rRNA gene sequencing to determine the microbial composition. Differences in the composition of the microbiome were observed for untreated and PPX‐treated mice with PPX mice having decreased diversity. PPX treatment decreased the Firmicutes/Bacteroidetes ratio by increasing Bacteroidetes and decreasing Firmicutes levels. The decrease in Firmicutes was driven by a large reduction in Lactobacillus . PPX treatment increased the abundance of Proteobacteria and Verrucomicrobiae and decreased Actinobacteria. The relative abundance of Cr reached 22% in water‐treated but only 5% in PPX‐treated infected mice. These results suggest that consumption of pomegranate polyphenols altered the microbiome, making it more resistant to displacement by infection with Cr , indicating that pomegranate polyphenols may mitigate the pathogenic effects of food‐borne bacterial pathogens.

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Section: Discussionmentioning

confidence: 99%

Pomegranate peel extract alters the microbiome in mice and dysbiosis caused by Citrobacter rodentium infection

George

Cheung

Luthria

et al. 2019

Food Science & Nutrition

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“…There have been some reports about the tea administration and its effects on gut microbiota. Administration of oolong tea polyphenols for 4 weeks can improve the fecal microbiota diversity in high‐fat diet‐induced obesity mice, and also decreased Firmicutes/Bacteroidetes (Cheng et al., ), which is reported to be closely related with the development of obesity and insulin resistance induced by high‐fat diets. Furthermore, green and black teas also decreased cecum Firmicutes and increased Bacteroidetes (Henning et al., ).…”

Section: Tea Chemistrymentioning

confidence: 99%

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Liang

Zhou

et al. 2019

Comp Rev Food Sci Food Safe

361

237

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Tea is a typical processed beverage from the fresh leaves of Camellia sinensis [Camellia sinensis (L.) O. Kuntze] or Camellia assamica [Camellia sinensis var. assamica (Mast.) Kitamura] through different manufacturing techniques. The secondary metabolites of fresh tea leaves are mainly flavan‐3‐ols, phenolic acids, purine alkaloids, condensed tannins, hydrolysable tannins, saponins, flavonols, and their glycoside forms. During the processing, tea leaves go through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying) to produce different types of tea. After processing, theaflavins, thearubigins, and flavan‐3‐ols derivatives emerge as the newly formed compounds with a corresponding decrease in concentrations of catechins. Each type of tea has its own critical process and presents unique chemical composition and flavor. The components among different teas also cause significant changes in their biological activities both in vitro and in vivo. In the present review, the progress of tea chemistry and the effects of individual unit operation on components were comprehensively described. The health benefits of tea were also reviewed based on the human epidemiological and clinical studies. Although there have been multiple studies about the tea chemistry and biological activities, most of existing results are related to tea polyphenols, especially (‐)‐epigallocatechin gallate. Other compounds, including the novel compounds, as well as isomers of amino acids and catechins, have not been explored in depth.

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“…Several studies over the last decade reported that TP and intestinal microbiota could control obesity and related metabolic disorders (Carrera‐Quintanar et al, ). TP have the activity of adjusting human‐specific intestinal beneficial bacteria, which is effective for the improvements of host health (Cheng et al, ). In addition, the anticancer effect of TP has been widely reported (Sajilata, Bajaj, & Singhal, ).…”

Section: Introductionmentioning

confidence: 99%

Interactions of tea polyphenols with intestinal microbiota and their implication for cellular signal conditioning mechanism

Gao

Lou

2019

J Food Biochem

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Tea polyphenols (TP) is the main functional substances in tea. It has been reported that TP can modulate the composition of gut microbes in the human body, in addition, after the bio‐transformation by intestinal flora, the metabolites of TP also have positive effects on the health of the host. Lots of researches have shown that TP have possible therapeutic effect against high fat diet induced obesity, which is closely related to the gut flora of the host. Therefore, this review focused on the interactions of TP with intestinal microbiota and their implication for cellular signal conditioning mechanism that will enable us to better study the two‐way effects of TP and intestinal microbiota on host health improvement. Practical applications TP have been widely concerned for their health care properties. As the functional food components, TP have strong antioxidant and physiological activities for human body. A better understanding on the interactions of TP with intestinal microbiota and their implication for cellular signal conditioning mechanism will lead us to better evaluate the contribution of the microbial metabolites of TP, as well as the regulation of intestinal bacterial diversity and abundance for host health.

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A metagenomics approach to the intestinal microbiome structure and function in high fat diet-induced obesity mice fed with oolong tea polyphenols

Cited by 102 publications

References 36 publications

Pomegranate peel extract alters the microbiome in mice and dysbiosis caused by Citrobacter rodentium infection

Pomegranate peel extract alters the microbiome in mice and dysbiosis caused by Citrobacter rodentium infection

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

Interactions of tea polyphenols with intestinal microbiota and their implication for cellular signal conditioning mechanism

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