This study explored whether the antiobesity
effect of theabrownin
(TB) extracted from Fu brick tea (FBT) was associated with the activation
of brown adipose tissue (BAT) or browning of the white adipose tissue
(WAT) in mice fed a high-fat diet (HFD). Mice were divided into five
groups, which received a normal diet, HFD, or HFD plus TB (200, 400,
and 800 mg/kg), respectively. A 12-week administration of TB in a
dose-dependent manner reduced the body weight and WAT weight and improved
lipid and glucose disorders in the HFD-fed mice (p < 0.05). TB also promoted the expression of thermogenic and mitochondrial
genes, whereas inflammation genes were reduced in interscapular BAT
(iBAT), inguinal WAT (iWAT), and epididymis white adipose tissue (eWAT),
accompanied by improvement in the intestinal homeostasis by improving
SCFAs, especially butyric acid levels (p < 0.05),
which was related to thermogenic and inflammatory factors of iBAT
and iWAT. Mechanistically, TB was shown to efficiently promote thermogenesis
by stimulating the AMPK-PGC1α pathway with an increase in uncoupling
protein 1 (UCP1). Conclusively, these findings suggest that long-term
consumption of TB can enhance BAT activity and WAT browning by activating
the AMPK-PGC1α pathway and modulating SCFAs; meanwhile, SCFAs
regulating TB improved inflammatory disorder in HFD-fed mice.