Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus

Obesity, a prevalent global health issue, is influenced by genetic, metabolic, environmental, and behavioral factors, often leading to serious complications like type 2 diabetes, cardiovascular diseases, and reduced life expectancy. Recent studies have highlighted apelin, a bioactive peptide, for its significant role in obesity and related metabolic disorders. Apelin, primarily found in adipose tissue, regulates appetite, energy expenditure, and insulin sensitivity, making it a promising target for antiobesity treatments. Concurrently, tea, especially white tea, rich in bioactive compounds, has shown potential health benefits, including antiobesity effects. This study investigates the impact of white tea on weight gain, glucose metabolism, and lipid metabolism by analyzing its effects on apelin-13, apelin-36, and insulin levels in a high-fat diet (HFD)-induced obesity model in rats. Thirty-two male Sprague Dawley rats were divided into four groups: control, HFD, HFD+orlistat, and HFD+white tea. Over 13 weeks, the HFD groups received their respective treatments while being monitored for weight gain and metabolic changes. Results indicated that the HFD group exhibited significant weight gain and elevated cholesterol levels compared to the control. White tea-treated rats showed reduced weight gain and lower cholesterol levels, suggesting its antiobesity properties. Apelin-13 levels were significantly lower in the HFD group, while white tea mitigated this effect, highlighting its potential role in modulating apelin levels and improving insulin sensitivity. The findings support the hypothesis that white tea can be an effective antiobesity agent, offering a safer, natural alternative to conventional treatments. Further research is warranted to elucidate the precise mechanisms underlying these beneficial effects.

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Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea

Li,

Zhang,

Cui

et al. 2024

Front. Nutr.

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Fermentation significantly influences the chemical composition of black tea, yet the effects of different fermentation temperatures on non-volatile components and their in vitro hypoglycemic activity are insufficiently studied. This research investigates how varying temperatures (20, 25, and 30°C) affect the bioactive profile and the inhibitory activity of Jinxuan black tea against α-glucosidase and α-amylase. Our results show that lower fermentation temperatures (20°C) lead to elevated levels of key bioactive compounds, including tea polyphenols (9.24%), soluble sugars (8.24%), thearubigins (7.17%), and theasinesin A (0.15%). These compounds correlate strongly with enhanced α-glucosidase inhibition (R = 0.76–0.97). Non-targeted metabolomic analysis revealed that 36 differential metabolites, including catechins, exhibited altered levels with increasing fermentation temperature. Notably, tea fermented at 20°C exhibited superior hypoglycemic activity, with α-glucosidase inhibition (IC50 = 14.00 ± 1.00 μg/ml) significantly outperforming α-amylase inhibition (IC50 = 2.48 ± 0.28 mg/ml). The findings of this research underscore the importance of fermentation temperature in optimizing the bioactive profile of black tea. It is proposed that recommendations for future processing or formulation should emphasize the use of lower fermentation temperatures, aimed at augmenting the health benefits linked to higher polyphenol content and stronger hypoglycemic activity.

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Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus

Cited by 3 publications

References 105 publications

Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process

Dynamic changes in chemical components, volatile profile and antioxidant properties of Xanthoceras sorbifolium leaf tea during manufacturing process

White Tea Mitigates Obesity-Related Metabolic Disorders Through Apelin and Insulin Modulation in Rats

Effect of fermentation temperature on the non-volatile components and in vitro hypoglycemic activity of Jinxuan black tea

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