Anti-obesity effects of instant fermented teas <i>in vitro</i> and in mice with high-fat-diet-induced obesity

Sun, Yue; Wang, Yuwan; Song, Pengpeng; Wang, Haisong; Xu, Na; Wang, Yijun; Zhang, Zhengzhu; Yue, Pengxiang; Gao, Xueling

doi:10.1039/c9fo00162j

Cited by 37 publications

(14 citation statements)

References 56 publications

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“…The long‐term intake of an HFD can lead to an imbalance between energy intake and energy expenditure, which eventually leads to hyperlipidemia, inducing vascular endothelial injury and lipid deposition, thereby increasing the risk of atherosclerosis. Pu‐erh tea effectively lowers lipids, as evidenced by epidemiology, in vitro experiments, and clinical investigation (Huang et al., 2019; Sun et al., 2019). Furthermore, theabrownins, tea polysaccharides, tea polyphenols, GA, caffeine, and lovastatin can lower lipids (Gong et al., 2010; Nakamura et al., 2017; Sugiura et al., 2020; Xiong, Cao et al., 2019; Zeng et al., 2019; Zhong et al., 2020).…”

Section: Discussionmentioning

confidence: 99%

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Deng

Hou

Zhang

et al. 2021

Food Science & Nutrition

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Background Microbial fermentation significantly affects the flavor and efficacy of tea. It is generally believed that fermented tea is more effective in lowering lipids, while unfermented tea can more effectively inhibit inflammation. However, there is not sufficient evidence to support this claim. To systematically compare the hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation, hyperlipidemic rats and inflammatory injury cells were treated with Monascus purpureus‐fermented pu‐erh tea water extract (MPT) and sun‐dried green tea water extract (SGT), respectively. Results MPT, with higher levels of theabrownins, flavonoids, gallic acid (GA), and lovastatin, was more effective in reducing serum triglyceride (TG), total cholesterol (TC), low‐density lipoprotein cholesterol (LDL‐C), and inflammatory cytokines (TNF‐α, IL‐1β, and IL‐6), while SGT, with higher levels of tea polyphenols, amino acids, (‐)‐epigallocatechin gallate (EGCG), and theaflavins, was more effective in increasing serum high‐density lipoprotein cholesterol (HDL‐C) in hyperlipidemic rats. The foam cells on the arterial wall of the rats in the MPT group were visibly less, and the thrombosis time was longer than that in the SGT group. Cell experiments showed that MPT was more effective in protecting endothelial cells from damage than SGT. Conclusion Surprisingly, Monascus purpureus‐fermented pu‐erh tea not only had better hypolipidemic and anti‐atherosclerotic effects than its raw material (sun‐dried green tea), but also was superior in anti‐inflammatory effects to the latter, which was possibly attributable to the great changes in functional ingredients during microbial fermentation.

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Section: Discussionmentioning

confidence: 99%

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Deng

Hou

Zhang

et al. 2021

Food Science & Nutrition

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“…The consumption of tea could induce the browning of WAT through the activation of the AMP-activated protein kinase (AMPK) signaling pathway via the upregulation of uncoupling protein-1 (UCP-1) expression ( Yamashita et al, 2014 ; Wu et al, 2018 ). In addition, tea can reduce fat synthesis by inhibiting fat synthases [fatty acid synthase (FAS) and stearoyl-CoA desaturase (SCD)] and fat synthesis transcription factor [sterol regulatory element-binding protein-1c (SrebP-1C)] ( Li et al, 2016 ; Sun et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

A Mild Causal Relationship Between Tea Consumption and Obesity in General Population: A Two-Sample Mendelian Randomization Study

Niu

Guo

et al. 2022

Front. Genet.

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Evidence from observational studies for the effect of tea consumption on obesity is inconclusive. This study aimed to verify the causal association between tea consumption and obesity through a two-sample Mendelian randomization (MR) analysis in general population-based datasets. The genetic instruments, single nucleotide polymorphisms (SNPs) associated with tea consumption habits, were obtained from genome-wide association studies (GWAS): UK Biobank, Nurses’ Health Study, Health Professionals Follow-up Study, and Women’s Genome Health Study. The effect of the genetic instruments on obesity was analyzed using the UK Biobank dataset (among ∼500,000 participants). The causal relationship between tea consumption and obesity was analyzed by five methods of MR analyses: inverse variance weighted (IVW) method, MR-Egger regression method, weighted median estimator (WME), weighted mode, and simple mode. Ninety-one SNPs were identified as genetic instruments in our study. A mild causation was found by IVW (odds ratio [OR] = 0.998, 95% confidence interval [CI] = 0.996 to 1.000, p = 0.049]), which is commonly used in two-sample MR analysis, indicating that tea consumption has a statistically significant but medically weak effect on obesity control. However, the other four approaches did not show significance. Since there was no heterogeneity and pleiotropy in this study, the IVW approach has the priority of recommendation. Further studies are needed to clarify the effects of tea consumption on obesity-related health problems in detail.

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“…In addition, the catabolism of fatty acids is mainly fatty acid β-oxidation [28]. PPARα, a ligand-activated nuclear hormone receptor, stimulates fatty acid oxidation by up-regulating downstream genes, such as ACOX and CPT1 [29]. While, seabuckthorn freeze-dried powder could enhance the expressions of PPARα, CPT1, and ACOX to speed up the oxidation of lipids.…”

Section: Discussionmentioning

confidence: 99%

Seabuckthorn (Hippophaë rhamnoides) Freeze-Dried Powder Protects against High-Fat Diet-Induced Obesity, Lipid Metabolism Disorders by Modulating the Gut Microbiota of Mice

Guo

Han

et al. 2020

Nutrients

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This study aimed to investigate the beneficial effects of seabuckthorn freeze-dried powder on high-fat diet-induced obesity and related lipid metabolism disorders, and further explored if this improvement is associated with gut microbiota. Results showed that seabuckthorn freeze-dried powder administration decreased body weight, Lee’s index, adipose tissue weight, liver weight, and serum lipid levels. Moreover, treatment with seabuckthorn freeze-dried powder effectively reduced fat accumulation by modulating the relative expression of genes involved in lipid metabolism through down-regulation of encoding lipogenic and store genes, including SREBP-1c, PPAR-γ, ACC, and SCD1, and up-regulation of regulating genes of fatty acid oxidation, including HSL, CPT-1, and ACOX. Especially, seabuckthorn freeze-dried powder regulated the composition of gut microbiota, such as increasing the ratio of Firmicutes/Bacteroidetes, decreasing relative abundance of harmful bacteria (Desulfovibrio), and increasing relative abundance of beneficial bacteria (Akkermansia and Bacteroides). The changes of beneficial bacteria had a positive correlation with genes encoding lipolysis and a negative correlation with genes encoding lipid lipogenesis and store. The harmful bacteria were just the opposite. Besides, changes in gut microbiota had an obvious effect in the secretion of main metabolites—short-chain fatty acids (SCFAs), especially propionic acid. Thus, our results indicated that the seabuckthorn freeze-dried powder could ameliorate high-fat diet-induced obesity and obesity-associated lipid metabolism disorders by changing the composition and structure of gut microbiota.

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Anti-obesity effects of instant fermented teas in vitro and in mice with high-fat-diet-induced obesity

Abstract: IDT exerted better anti-obesity effects than PET in HFD-fed mice, as evidenced by reduced BW and regulated obesity-related factors. IDT also showed inhibitory effect on pancreatic lipase in vitro.

Cited by 37 publications

References 56 publications

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

A Mild Causal Relationship Between Tea Consumption and Obesity in General Population: A Two-Sample Mendelian Randomization Study

Seabuckthorn (Hippophaë rhamnoides) Freeze-Dried Powder Protects against High-Fat Diet-Induced Obesity, Lipid Metabolism Disorders by Modulating the Gut Microbiota of Mice

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