Kudingcha and Fuzhuan Brick Tea Prevent Obesity and Modulate Gut Microbiota in High‐Fat Diet Fed Mice

Chen, Guijie; Xie, Minhao; Dai, Zhuqing; Wan, Peng; Ye, Hong; Zeng, Xiaoxiong; Sun, Yi

doi:10.1002/mnfr.201700485

Cited by 181 publications

(158 citation statements)

References 72 publications

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“…When green tea polyphenols were given to normal Sprague‐Dawley rats, after long‐term treatment, it decreased the diversity (profile) of gut microbiota (Wang et al., ). Green and fu brick teas consumption might increase the proportion of the Bifidobacterium species in the colon (Chen et al., ; Jin, Touyama, Hisada, & Benno, ).…”

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

360

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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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

360

237

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“…[ 9,48 ] Consequently, the undigested proteins enter the colon, undergo fermentation, [ 45 ] and modify the microbiota and their metabolites. [ 40,49 ] For example, several beneficial bacteria including Blautia [ 46,50 ] and Alistipes [ 51 ] became less abundant in colon when wild‐type and Rag1 −/− mice were fed meat proteins, whereas the abundance of Ruminococcaceae that are known for fermentation of complex substrates [ 52 ] increased. A. muciniphila was known for its probiotic functions like enhancing glucose tolerance, modulating pathways involved in establishing homeostasis for basal metabolism and immune tolerance toward commensal microbiota.…”

Section: Discussionmentioning

confidence: 99%

Pork Meat Proteins Alter Gut Microbiota and Lipid Metabolism Genes in the Colon of Adaptive Immune‐Deficient Mice

Zhang

Zou

Zhao

et al. 2020

Molecular Nutrition Food Res

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Scope: Excessive consumption of processed meat has been linked to an increasing risk of gut diseases. It is investigated how pork meat proteins affect colon homeostasis between normal and immune-compromised mice. Methods and results: Immune-deficient mice (Rag1 −/− ) and wild-type mice are fed a diet that contains 20% casein or protein isolated from cooked pork or dry-cured pork for 3 months. Rag1 −/− mice show greater variations in transcriptome responses and higher microbial diversity than wild-type mice after consumption of the pork meat protein diets. Intake of pork meat protein diets also increases body weight and induces colonic oxidative stress, low-grade inflammation, and gene expression involved in immune function, cell cycle, and migration. Key genes like Hmox1, Ppara, and Pparg are highly upregulated by pork meat protein. These changes are associated with decreased abundances of Blautia, Bifidobacterium, and Alistipes and increased abundances of Akkermansia muciniphila and Ruminococcaceae. Conclusion: Pork meat proteins affect colon health in both wild-type and Rag1 −/− mice by altering the microbiome profile under the complex interaction with adaptive immunity. The findings herein give a new insight into the understanding of meat intake, immunity, and gut health.

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“…Moreover, tea could inhibit gastric ulcer and improve gastrointestinal function [191][192][193][194][195]. Besides, tea could modulate gut microbiota composition (increase beneficial microorganisms and decrease harmful microorganisms), which might be beneficial to those in the risk of obesity, metabolic syndrome, hyperlipidemia, and cardiovascular diseases [196][197][198][199][200][201][202]. Furthermore, some studies have suggested the potent anti-bacterial, anti-fungal, and anti-viral activities of tea [34,56,61,[203][204][205][206][207][208].…”

Section: Other Health Functionsmentioning

confidence: 99%

“…[198] Extract of Fuzhuan brick-tea 400 mg/kg BW, 8 w C57BL/6J mice Gut microbiota modulation Improve oxidative injury, inflammation, lipid metabolism, and obesity, by enhancing the diversity of gut microbiota, reducing the Firmicutes/Bacteroidetes ratio, and enhancing the relative abundance of Bifidobacteriaceae. [199] Polysaccharides from Fuzhuan brick tea 200, 400, or 800 mg/kg BW, 8 w C57BL/6 mice Gut microbiota modulation Increase phylogenetic diversity of gut microbiota, restore the HFD-induced increases in relative abundances of Erysipelotrichaceae, Coriobacteriaceae, and Streptococcaceae. [201] Polyphenols from green tea 0.5% and 1.5% in drinking water, 3 or 6 m SD rats Gut microbiota modulation Modify gut-microbiota dependent metabolisms of energy, bile constituents, and micronutrients [200] Tea polyphenols 100, 200, or 400 mg/kg BW, 12 w C57BL/6 mice Gut microbiota modulation Ameliorate hyperlipidemia, improve the expression levels of hepatic lipid metabolism genes, and modulate gut microbiota, by modulating intestinal redox state.…”

Section: Potential Safety Issuesmentioning

confidence: 99%

Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

Tang

Meng

Gan

et al. 2019

IJMS

268

150

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Tea is widely consumed all over the world. Generally, tea is divided into six categories: White, green, yellow, oolong, black, and dark teas, based on the fermentation degree. Tea contains abundant phytochemicals, such as polyphenols, pigments, polysaccharides, alkaloids, free amino acids, and saponins. However, the bioavailability of tea phytochemicals is relatively low. Thus, some novel technologies like nanotechnology have been developed to improve the bioavailability of tea bioactive components and consequently enhance the bioactivity. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. Moreover, it is also considered that drinking tea is safe to humans, since reports about the severe adverse effects of tea consumption are rare. In order to provide a better understanding of tea and its health potential, this review summarizes and discusses recent literature on the bioactive components, bioavailability, health functions, and safety issues of tea, with special attention paid to the related molecular mechanisms of tea health functions.

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Kudingcha and Fuzhuan Brick Tea Prevent Obesity and Modulate Gut Microbiota in High‐Fat Diet Fed Mice

Abstract: These findings suggest that KDC and FBT could attenuate features of the metabolic syndrome in HFD-fed mice, which might be due to the modulation of gut microbiota by KDC and FBT.

Cited by 181 publications

References 72 publications

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

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

Pork Meat Proteins Alter Gut Microbiota and Lipid Metabolism Genes in the Colon of Adaptive Immune‐Deficient Mice

Health Functions and Related Molecular Mechanisms of Tea Components: An Update Review

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