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Fu C, Xiao Y, Jiang N, Yang Y. Genome-wide identification and molecular evolution of Dof gene family in Camellia oleifera. BMC Genomics 2024; 25:702. [PMID: 39026173 PMCID: PMC11264790 DOI: 10.1186/s12864-024-10622-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Accepted: 07/15/2024] [Indexed: 07/20/2024] Open
Abstract
DNA binding with one finger(Dof) gene family is a class of transcription factors which play an important role on plant growth and development. Genome-wide identification results indicated that there were 45 Dof genes(ColDof) in C.oleifera genome. All 45 ColDof proteins were non-transmembrane and non-secretory proteins. Phosphorylation site analysis showed that biological function of ColDof proteins were mainly realized by phosphorylation at serine (Ser) site. The secondary structure of 44 ColDof proteins was dominated by random coil, and only one ColDof protein was dominated by α-helix. ColDof genes' promoter region contained a variety of cis-acting elements, including light responsive regulators, gibberellin responsive regulators, abscisic acid responsive regulators, auxin responsive regulators and drought induction responsive regulators. The SSR sites analysis showed that the proportion of single nucleotide repeats and the frequency of A/T in ColDof genes were the largest. Non-coding RNA analysis showed that 45 ColDof genes contained 232 miRNAs. Transcription factor binding sites of ColDof genes showed that ColDof genes had 5793 ERF binding sites, 4381 Dof binding sites, 2206 MYB binding sites, 3702 BCR-BPC binding sites. ColDof9, ColDof39 and ColDof44 were expected to have the most TFBSs. The collinearity analysis showed that there were 40 colinear locis between ColDof proteins and AtDof proteins. Phylogenetic analysis showed that ColDof gene family was most closely related to that of Camellia sinensis var. sinensis cv.Biyun and Camellia lanceoleosa. Protein-protein interaction analysis showed that ColDof34, ColDof20, ColDof28, ColDof35, ColDof42 and ColDof26 had the most protein interactions. The transcriptome analysis of C. oleifera seeds showed that 21 ColDof genes were involved in the growth and development process of C. oleifera seeds, and were expressed in 221 C. oleifera varieties. The results of qRT-PCR experiments treated with different concentrations NaCl and PEG6000 solutions indicated that ColDof1, ColDof2, ColDof14 and ColDof36 not only had significant molecular mechanisms for salt stress tolerance, but also significant molecular functions for drought stress tolerance in C. oleifera. The results of this study provide a reference for further understanding of the function of ColDof genes in C.oleifera.
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Affiliation(s)
- Chun Fu
- Key Laboratory of Sichuan Province for Bamboo Pests Control and Resource Development, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China.
- College of Life Science, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China.
| | - YuJie Xiao
- Key Laboratory of Sichuan Province for Bamboo Pests Control and Resource Development, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China
- College of Life Science, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China
| | - Na Jiang
- College of Tourism and Geographical Science, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China
| | - YaoJun Yang
- Key Laboratory of Sichuan Province for Bamboo Pests Control and Resource Development, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China
- College of Life Science, Leshan Normal University, No. 778 Binhe Road, Shizhong District, Leshan, Sichuan, 614000, China
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Li F, Xie W, Ding X, Xu K, Fu X. Phytochemical and pharmacological properties of the genus Tamarix: a comprehensive review. Arch Pharm Res 2024; 47:410-441. [PMID: 38750332 DOI: 10.1007/s12272-024-01498-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 05/02/2024] [Indexed: 06/20/2024]
Abstract
The genus Tamarix in the Tamaricaceae family consists of more than 100 species of halophyte plants worldwide that are mainly used to improve saline-alkali land and for coastal windbreaks, sand fixation, and afforestation in arid areas. A considerable number of species in this genus are also used as traditional medicines to treat various human diseases, especially in Asian and African countries. This review presents a comprehensive summary of 655 naturally occurring compounds derived from the genus Tamarix, categorized into flavonoids (18.0%), phenols (13.9%), tannins (9.3%), terpenoids (10.5%), essential oils (31.0%), and others (17.3%). The investigation revealed that the crude extracts and phytochemicals of this genus exhibited significant therapeutic potential, including anti-inflammatory, anti-Alzheimer, anticancer, antidiabetic, antibacterial, and antifungal activities. Six species of Tamarix have anticancer effects by causing cancer cell death, inducing autophagy, and stopping cell division. Seven species from the same genus have the potential for treating diabetes by inhibiting α-glycosidase activity, suppressing human islet amyloid polypeptide, regulating blood glucose levels, and modulating autophagy or inflammation. The focus on antibacterial and antidiabetic effects is due to the presence of volatile oil and flavonoid components. Extensive research has been conducted on the biological activity of 30 constituents, including 15 flavonoids, 5 phenols, 3 terpenoids, 1 tannin, and 6 others. Therefore, future research should thoroughly study the mechanisms of action of these and similar compounds. This is the most comprehensive review of the phytochemistry and pharmacological properties of Tamarix species, with a critical assessment of the current state of knowledge.
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Affiliation(s)
- Fangjie Li
- Research Institute for Marine Traditional Chinese Medicine, The SATCM's Key Unit of Discovering and Developing New Marine TCM Drugs, Key Laboratory of Marine Traditional Chinese Medicine in Shandong Universities, Shandong Engineering and Technology Research Center on Omics of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
- Qingdao Academy of Chinese Medical Sciences Shandong University of Traditional Chinese Medicine, Qingdao Key Laboratory of Research in Marine Traditional Chinese Medicine, Qingdao Key Technology Innovation Center of Marine Traditional Chinese Medicine's Deep Development and Industrialization, Qingdao, 266114, China
| | - Wenli Xie
- Research Institute for Marine Traditional Chinese Medicine, The SATCM's Key Unit of Discovering and Developing New Marine TCM Drugs, Key Laboratory of Marine Traditional Chinese Medicine in Shandong Universities, Shandong Engineering and Technology Research Center on Omics of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
- Qingdao Academy of Chinese Medical Sciences Shandong University of Traditional Chinese Medicine, Qingdao Key Laboratory of Research in Marine Traditional Chinese Medicine, Qingdao Key Technology Innovation Center of Marine Traditional Chinese Medicine's Deep Development and Industrialization, Qingdao, 266114, China
| | - Xianrui Ding
- Research Institute for Marine Traditional Chinese Medicine, The SATCM's Key Unit of Discovering and Developing New Marine TCM Drugs, Key Laboratory of Marine Traditional Chinese Medicine in Shandong Universities, Shandong Engineering and Technology Research Center on Omics of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China
- Qingdao Academy of Chinese Medical Sciences Shandong University of Traditional Chinese Medicine, Qingdao Key Laboratory of Research in Marine Traditional Chinese Medicine, Qingdao Key Technology Innovation Center of Marine Traditional Chinese Medicine's Deep Development and Industrialization, Qingdao, 266114, China
| | - Kuo Xu
- Research Institute for Marine Traditional Chinese Medicine, The SATCM's Key Unit of Discovering and Developing New Marine TCM Drugs, Key Laboratory of Marine Traditional Chinese Medicine in Shandong Universities, Shandong Engineering and Technology Research Center on Omics of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
- Qingdao Academy of Chinese Medical Sciences Shandong University of Traditional Chinese Medicine, Qingdao Key Laboratory of Research in Marine Traditional Chinese Medicine, Qingdao Key Technology Innovation Center of Marine Traditional Chinese Medicine's Deep Development and Industrialization, Qingdao, 266114, China.
- Chun'an First People's Hospital, Hangzhou, 311700, China.
| | - Xianjun Fu
- Research Institute for Marine Traditional Chinese Medicine, The SATCM's Key Unit of Discovering and Developing New Marine TCM Drugs, Key Laboratory of Marine Traditional Chinese Medicine in Shandong Universities, Shandong Engineering and Technology Research Center on Omics of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
- Qingdao Academy of Chinese Medical Sciences Shandong University of Traditional Chinese Medicine, Qingdao Key Laboratory of Research in Marine Traditional Chinese Medicine, Qingdao Key Technology Innovation Center of Marine Traditional Chinese Medicine's Deep Development and Industrialization, Qingdao, 266114, China.
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Li X, Han H, Ma Y, Wang X, Lü X. Identification of phenolic compounds from fermented Moringa oleifera Lam. leaf supplemented with Fuzhuan brick tea and their volatile composition and anti-obesity activity. J Food Sci 2024; 89:3094-3109. [PMID: 38634238 DOI: 10.1111/1750-3841.17060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2024] [Revised: 03/01/2024] [Accepted: 03/19/2024] [Indexed: 04/19/2024]
Abstract
As a nutritious plant with valuable potential, the Moringa oleifera Lam. (MOL) leaf addition on Fuzhuan brick tea (FBT) for the co-fermentation (MOL-FBT) was an industry innovation and a new route to make full use of MOL leaf. After optimization of the extraction conditions, the best conditions for the polyphenols extraction method from MOL-FBT (MFP) were 60°C for 40 min (1:80, V/W) using response surface methodology. A total of 30 phenolics were identified and quantified. Most of the polyphenols were increased after adding MOL leaf for co-fermentation compared to FBT polyphenols. In particular, caffeic acids were found only in MFP. Moreover, the MFP received high value in taste, aroma, and color. In total, 62 volatile flavor compounds, consisting of 3 acids, 5 alcohols, 15 aldehydes, 4 esters, 20 hydrocarbons, 10 ketones, and 5 others, were identified in MFP. In addition, MFP inhibited 3T3-L1 preadipocyte differentiation in a dose-dependent manner and decreased lipid accumulation via the peroxisome proliferator-activated receptor gamma (PPARγ)/CCAAT/enhancer binding protein alpha (CEBPα)/cluster of differentiation 36 (CD36) axis and induced a brown adipocyte-like phenotype. In vivo experiments were further conducted to confirm the in vitro results. MFP regulated lipid accumulation, glucose/insulin tolerance, improved liver and kidney function, and inhibited the secretion of pro-inflammatory factors by the PPARγ/CEBPα/CD36 axis and alleviated inflammation in high fat and high fructose diet-induced obese mice. In summary, MFP possesses high-quality properties and anti-obesity effects, as well as the great potential to be used as a novel functional food product.
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Affiliation(s)
- Xin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Haoyue Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Ying Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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Zhang X, Li X, Chen F, Cao X, Wang C, Jiao L, Yue L, Wang Z. Selenium Nanomaterials Enhance the Nutrients and Functional Components of Fuding Dabai Tea. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:681. [PMID: 38668175 PMCID: PMC11053761 DOI: 10.3390/nano14080681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/02/2024] [Accepted: 04/08/2024] [Indexed: 04/29/2024]
Abstract
Theanine, polyphenols, and caffeine not only affect the flavor of tea, but also play an important role in human health benefits. However, the specific regulatory mechanism of Se NMs on fat-reducing components is still unclear. In this study, the synthesis of fat-reducing components in Fuding Dabai (FDDB) tea was investigated. The results indicated that the 100-bud weight, theanine, EGCG, total catechin, and caffeine contents of tea buds were optimally promoted by 10 mg·L-1 Se NMs in the range of 24.3%, 36.2%, 53.9%, 67.1%, and 30.9%, respectively. Mechanically, Se NMs promoted photosynthesis in tea plants, increased the soluble sugar content in tea leaves (30.3%), and provided energy for the metabolic processes, including the TCA cycle, pyruvate metabolism, amino acid metabolism, and the glutamine/glutamic acid cycle, ultimately increasing the content of amino acids and antioxidant substances (catechins) in tea buds; the relative expressions of key genes for catechin synthesis, CsPAL, CsC4H, CsCHI, CsDFR, CsANS, CsANR, CsLAR, and UGGT, were significantly upregulated by 45.1-619.1%. The expressions of theanine synthesis genes CsTs, CsGs, and CsGOGAT were upregulated by 138.8-693.7%. Moreover, Se NMs promoted more sucrose transfer to the roots, with the upregulations of CsSUT1, CsSUT2, CsSUT3, and CsSWEET1a by 125.8-560.5%. Correspondingly, Se NMs enriched the beneficial rhizosphere microbiota (Roseiarcus, Acidothermus, Acidibacter, Conexicter, and Pedosphaeraceae), enhancing the absorption and utilization of ammonium nitrogen by tea plants, contributing to the accumulation of theanine. This study provides compelling evidence supporting the application of Se NMs in promoting the lipid-reducing components of tea by enhancing its nitrogen metabolism.
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Affiliation(s)
- Xiaoli Zhang
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Xiaona Li
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Feiran Chen
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Xuesong Cao
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Chuanxi Wang
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Liya Jiao
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Le Yue
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
| | - Zhenyu Wang
- Institute of Environmental Processes and Pollution Control, School of Environment and Ecology, Jiangnan University, Wuxi 214122, China
- Jiangsu Engineering Laboratory for Biomass Energy and Carbon Reduction Technology, Wuxi 214122, China
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Oladimeji BM, Adebo OA. Antiobesity effect of healthy food crops and functional foods: A systematic review of their mechanisms. Food Sci Nutr 2024; 12:1380-1398. [PMID: 38455221 PMCID: PMC10916587 DOI: 10.1002/fsn3.3856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 03/09/2024] Open
Abstract
Diet is a modifiable risk factor in the prevention and management of obesity, and various foods have the potential to aid in obesity management by modulating different pathways involved in the disease's pathology. We performed a systematic review of literature, using CINAHL, PubMed, and Google Scholar, focusing on the antiobesity potential of foods crops and functional food products, and their mechanisms of action and clinical evidence. Sixty-four articles were identified, of which 41 investigated food crops, while 23 investigated functional products. Food crops, such as cereals, vegetables, fruits, mushrooms, seaweeds, legumes, herbs, spices, and cocoa seeds, have antiobesity effects through mechanisms such as altering the metabolism of glucolipids by inhibiting enzymes like α-amylase and α-glucosidase, stimulating the bioenergetics of thermogenic fat, modulating gut microbiota, and inhibiting lipogenesis and storage. In addition, developed functional teas, beverages, and yoghurt have antiobesity effects through similar or different mechanisms, such as enhancing energy expenditure and satiety, suppressing adipogenesis and lipolysis, improving glucose and lipid metabolism, and altering hormonal secretion. This review reemphasized the significance of food in the control of obesity, and highlights the distinct methods these explored foods exert their antiobesity effects. In conclusion, foods are safe and effective means of combating obesity without the side effects of conventional drugs, which can help inform dietary choices, assist professionals in providing more accurate advice, and also lead to better understanding of food and its effect on overall health of the public. This approach will eradicate global diseases, especially if more underutilized and indigenous food crops are extensively researched.
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Affiliation(s)
- Beatrice Mofoluwaso Oladimeji
- Food Innovation Research Group, Department of Biotechnology & Food Technology, Faculty of ScienceUniversity of JohannesburgJohannesburgSouth Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology & Food Technology, Faculty of ScienceUniversity of JohannesburgJohannesburgSouth Africa
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Yoo A, Ahn J, Seo HD, Hahm JH, Jung CH, Ly SY, Ha TY. Fuzhuan brick tea extract ameliorates obesity-induced skeletal muscle atrophy by alleviating mitochondrial dysfunction in mice. J Nutr Biochem 2024; 125:109532. [PMID: 37977405 DOI: 10.1016/j.jnutbio.2023.109532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 11/03/2023] [Accepted: 11/11/2023] [Indexed: 11/19/2023]
Abstract
Fuzhuan brick tea (FBT) is a post-fermented tea fermented by the fungus Eurotium cristatum and is mainly produced in Hunan Province, China. Our previous study revealed that FBT extract prevents obesity by increasing energy expenditure and mitochondrial content in mice. Therefore, in this study, we hypothesized that FBT extract could be effective in alleviating obesity-induced muscle atrophy by addressing mitochondrial dysfunction, and aimed to explore the underlying molecular mechanism of FBT extract in high-fat diet-induced obese mice. FBT extract increased skeletal muscle weight and size, myosin heavy chain isoforms, and muscle performance in obese mice. Additionally, FBT extract reduced obesity-induced intramuscular lipids, skeletal muscle inflammation, and the expression of skeletal muscle atrophy markers, and increased the expression of fibronectin type III domain-containing protein 5 in skeletal muscles. Obesity-induced skeletal muscle mitochondrial dysfunction was improved by FBT extract as analyzed through mitochondrial morphology, fatty acid oxidation, respiratory chain complexes, and mitochondrial dynamics and biogenesis. Epigallocatechin, a major bioactive compound in FBT extract, attenuated palmitic acid-induced muscle atrophy by regulating mitochondrial functions in C2C12 cells. In conclusion, FBT extract may prevent obesity-induced muscle atrophy by alleviating mitochondrial dysfunction in mice.
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Affiliation(s)
- Ahyoung Yoo
- Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea
| | - Jiyun Ahn
- Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea; Division of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - Hyo Deok Seo
- Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea
| | - Jeong-Hoon Hahm
- Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea
| | - Chang Hwa Jung
- Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea; Division of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - Sun Yung Ly
- Department of Food and Nutrition, Chungnam National University, Daejeon, Republic of Korea
| | - Tae Youl Ha
- Aging and Metabolism Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea; Division of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea.
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Li H, Dai W, Zhang X, Lu J, Song F, Li H. Chemical components of Fu brick tea and its potential preventive effects on metabolic syndrome. Food Sci Nutr 2024; 12:35-47. [PMID: 38268870 PMCID: PMC10804099 DOI: 10.1002/fsn3.3771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 09/27/2023] [Accepted: 10/04/2023] [Indexed: 01/26/2024] Open
Abstract
As living standards advance, an escalating emphasis is placed on health, particularly in relation to prevalent chronic metabolic disorders. It is necessary to explore safe and effective functional foods or drugs. Fu brick tea (FBT) is a kind of dark tea fermented by fungi. The extracts are rich in compounds that can effectively relieve metabolic diseases such as hyperglycemia and hyperlipidemia, protect the liver, improve human immunity, enhance antioxidant activity, and regulate intestinal flora. This paper summarizes the biological activities and mechanisms of the extracts, polysaccharides, and small molecular compounds of FBT, which provides a certain theoretical basis for the rational, systematic, comprehensive development and utilization of the FBT resources. It is expected to develop and apply these active substances in health care products and natural medicines and provide more beneficial and diversified FBT products for human beings.
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Affiliation(s)
- Honghua Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Wei Dai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Xinjun Zhang
- Key Laboratory of Forest Ecology in Tibet Plateau (Ministry of Education), Institute of Tibet Plateau EcologyTibet Agriculture & Animal Husbandry UniversityNyingchiTibetChina
| | - Jie Lu
- Key Laboratory of Forest Ecology in Tibet Plateau (Ministry of Education), Institute of Tibet Plateau EcologyTibet Agriculture & Animal Husbandry UniversityNyingchiTibetChina
| | - Fuhang Song
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
| | - Hua Li
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of ChinaSchool of Light IndustryBeijing Technology and Business UniversityBeijingChina
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李 卉, 张 历, 黄 蓉, 任 倩, 郭 帆, 石 敏, 杨 乐, 于 洋, 马 良, 付 平. [Sichuan Dark Tea-Based Medicated Dietary Formula Improves Obesity-Induced Renal Lipid Metabolism Disorder in Mice by Remodeling Gut Microbiota and Short-Chain Fatty Acid Metabolism]. SICHUAN DA XUE XUE BAO. YI XUE BAN = JOURNAL OF SICHUAN UNIVERSITY. MEDICAL SCIENCE EDITION 2023; 54:1112-1120. [PMID: 38162058 PMCID: PMC10752792 DOI: 10.12182/20231160208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Indexed: 01/03/2024]
Abstract
Objective To investigate the renoprotective effects of a Sichuan dark tea-based medicated dietary formula (alternatively referred to as Qing, or clarity in Chinese) on mice with diet-induced obesity (DIO) and to explore the specific mechanisms involved. Methods Male C57BL/6 mice were randomly assigned to three groups, a control group, a DIO group, and a Qing treatment group, or the Qing group, with 8 mice in each group. The mice in the control group were given normal maintenance feed and purified water, and the other two groups were fed a high-fat diet for 12 weeks to establish the DIO model. After that, high-fat diet continued in the DIO group, while the Qing group was given Qing at the same time for 12 weeks, during which period the weight of the mice was monitored and recorded every week. The mice were sacrificed after 12 weeks. Serum samples were collected and the levels of triglyceride (TG), total cholesterol (TC), alanine aminotransferase (ALT), aspartate aminotransferase (AST), and albumin were measured to evaluate liver function. In addition, renal lipids were extracted to determine the levels of TG and TC in the kidney and periodic acid-Schiff (PAS) and oil red O stainings were performed to evaluate kidney pathological injury. Western blot was performed to determine the phosphorylated AMPK (pAMPK)/AMPK ratio in the kidney tissue. RT-qPCR and Western blot were used to determine the expression of proteins related to fatty acid oxidation, including acetyl-CoA carboxylase 1 (ACC1), carnitine acyltransferase 1 (CTP1), peroxisome proliferators-activated receptor γ (PPARγ), peroxisome proliferators-activated receptor-1 α (PPAR1α), sterol-regulatory element binding proteins (SREBP-1), and key proteins related to lipid synthesis, including fatty acid synthase (FASN) and stearoyl-coenzyme A desaturase 1 (stearoyl-CoA desaturase) in the kidney tissue. 16SrRNA and metabolomics were applied to analyze the gut microbiota in the intestinal contents and its metabolites. Results Compared with those of the control group, the levels of liver mass (P=0.0003), serum ALT (P<0.0001) and AST (P=0.0001), and kidney TC (P=0.0191) and TG (P=0.0101) of the DIO group were significantly increased and there was lipid deposition in the kidney. Compared with those of the DIO group, mice in the Qing group showed effective reduction in liver mass (P=0.0316) and improvements in the abnormal serum levels of AST (P=0.0012) and ALT (P=0.0027) and kidney TC (P=0.0200) and TG (P=0.0499). In addition, mice in the Qing group showed significant improvement in lipid deposition in the kidney. Qing group showed increased pAMPK/AMPK ratio in comparison with that of the DIO group. In comparison with those of the control group, mice in the DIO group had upregulated expression of lipid synthesis-related genes and proteins (SREBP-1, FASN, and SCD1). As for the fatty acid oxidation-related genes and proteins, DIO mice showed upregulated expression of ACC1 and downregulated expression of CPT1A, PPARγ, and PGC1α in comparison with those of the control group. In the Qing goup, improvements in regard to all these changes were observed. The Qing group demonstrated improvement in the disrupted homeostasis of the gut microbiota. Short-chain fatty acids in the cecal contents, especially isovaleric acid and propionic acid, were also restored. Conclusion Sichuan dark tea-based medicated dietary formula may improve renal lipid metabolism by regulating gut microbiota and the levels of intestinal short-chain fatty acids, thereby protecting obesity-related kidney injury. Isovaleric acid and propionic acid may be the metabolites key to its regulation of gut microbiota.
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Affiliation(s)
- 卉 李
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 历涵 张
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 蓉双 黄
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 倩 任
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 帆 郭
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 敏 石
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 乐天 杨
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 洋 于
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 良 马
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
| | - 平 付
- 四川大学华西医院 肾脏内科 肾脏病研究所 (成都 610041)Kidney Research Institute, Department of Nephrology, West China Hospital, Sichuan University, Chengdu 610041, China
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9
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Sun Y, Yuan X, Luo Z, Cao Y, Liu S, Liu Y. Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatus. Food Res Int 2023; 172:113115. [PMID: 37689883 DOI: 10.1016/j.foodres.2023.113115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2023] [Revised: 06/05/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Liquid-state fermentation (LSF) of tea leaves is a promising way to obtain tea-based nutraceutical products rich in various bioactive compounds. In the study, the changes of bioactive compounds, tea pigments and complex metabolites from LSF of primary dark tea, green tea and white tea infusions with Aspergillus cristatus were determined. Chemical analyses revealed that soluble sugars, monosaccharide composition, total polyphenols, total flavonoids, free amino acids, soluble proteins and tea pigments were changed in different ways. An untargeted metabolomic analysis and ribonucleic acid sequencing (RNA-seq) based transcriptomic analysis were performed to investigate the metabolic differentiation and clarify the key differentially expressed genes (DEGs, fold change >2 and p < 0.05), showing that amino acid metabolism, carbohydrate metabolism and lipid metabolism were the most enriched pathways during A. cristatus fermentation of primary dark tea, green tea and white tea infusions. In addition, glycerophospholipid metabolism, linoleic acid metabolism and phenylalanine metabolism were greatly accumulated in the fermentation of primary dark tea and white tea infusions; Pyruvate metabolism, glycolysis/gluconeogenesis, fatty acid degradation, tyrosine metabolism, phenylalanine, tyrosine and tryptophan biosynthesis and valine and leucine, isoleucine degradation were greatly accumulated in the fermentation of primary dark tea and green tea infusions; Starch and sucrose metabolism was greatly accumulated in the fermentation of green tea and white tea infusions; Galactose metabolism was significantly enhanced in the fermentation of primary dark tea infusion; Amino sugar and nucleotide sugar metabolism, sphingolipid metabolism and alanine, aspartate and glutamate metabolism were significantly enhanced in the fermentation of green tea infusion. Besides, some other pathways involving aminobenzoate degradation, biosynthesis of cofactors, pyrimidine metabolism, benzoxazinoid biosynthesis and phenazine biosynthesis, tropane, piperidine and pyridine alkaloid biosynthesis and flavone and flavonol biosynthesis also differed from each other. These findings support that A. cristatus plays a vital role in the biochemical and genetic regulation of metabolite profile, and could be considered a potential prospect for better use of A. cristatus on different kinds of tea materials.
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Affiliation(s)
- Yujiao Sun
- Natural Food Macromolecule Research Center, School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, PR China.
| | - Xushuang Yuan
- Natural Food Macromolecule Research Center, School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| | - Zhaojun Luo
- Natural Food Macromolecule Research Center, School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| | - Yungang Cao
- Natural Food Macromolecule Research Center, School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| | - Shuai Liu
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, PR China
| | - Yang Liu
- Shaanxi Academy of Traditional Chinese Medicine, Xi'an 710003, PR China.
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10
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Yang W, Cheng S, Liu M, Li N, Wang J, Yao W, Chen F, Xie J, Gong P. Lipid-Lowering Effects of a Novel Polysaccharide Obtained from Fuzhuan Brick Tea In Vitro. Foods 2023; 12:3428. [PMID: 37761137 PMCID: PMC10527736 DOI: 10.3390/foods12183428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 09/12/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Lipid accumulation causes diseases such as obesity and abnormal lipid metabolism, thus impairing human health. Tea polysaccharide is one of the natural, active substances that can lower lipid levels. In this paper, an oleic-acid-induced HepG2 cell model was established. The lipid-lowering effects of a novel group of Fuzhuan brick tea polysaccharides (FTPs)-obtained from Fuzhuan brick tea-were examined in vitro. The monosaccharide composition of FTP3 was Glc, Gal, Ara, Man, Rha, GalAc, GlcAc, and Xyl with a molar ratio of 23.5:13.2:9.0:5.5:5.4:2.7:1.3:1.0, respectively. A molecular weight of 335.68 kDa was identified for FTP3. HepG2 cells treated with FTP3 achieved a prominent lipid-lowering effect compared with cells treated with oleic acid. Images of the Oil Red O staining treatment showed that FTP3-treated groups had significantly fewer red fat droplets. TC and TG levels were lower in FTP3-treated groups. FTP3 alleviated lipid accumulation in HepG2 cells, activated AMPK, and decreased the SREBP-1C and FAS protein expressions associated with fatty acid synthesis. FTP3 holds promising potential for its lipid-lowering effects.
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Affiliation(s)
- Wenjuan Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Shirui Cheng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Meng Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Nan Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Jing Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Wenbo Yao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi’an University of Science and Technology, Xi’an 710054, China;
| | - Jianwu Xie
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
| | - Pin Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (W.Y.); (S.C.); (M.L.); (N.L.); (J.W.); (W.Y.); (J.X.)
- School of Biological and Pharmaceutical Sciences, Shaanxi University of Science and Technology, Xi’an 710021, China
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11
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Li Y, Zhou H, Tian T, Hou Y, Chen D, Zhou J, Liu S, Yu Y, Dai W, Zhou T. Nontargeted and targeted metabolomics analysis for evaluating the effect of "golden flora" amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea. Food Chem 2023; 416:135795. [PMID: 36871505 DOI: 10.1016/j.foodchem.2023.135795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 03/06/2023]
Abstract
To investigate the effects of "golden flora" amount on the sensory quality, metabolites and bioactivities of Fu brick tea (FBT), FBT samples with different "golden flora" amounts were prepared from the same materials by adjusting the water content before pressing. With the increase of "golden flora" in samples, the tea liquor color changed from yellow to orange red and the astringent taste gradually diminished. Targeted analysis demonstrated that (-)-epigallocatechin gallate, (-)-epicatechin gallate, and most amino acids gradually decreased as the increase of "golden flora". Seventy differential metabolites were identified by untargeted analysis. Among them, sixteen compounds including two Fuzhuanins and four EPSFs were positively correlated with "golden flora" amount (P < 0.05). The FBT samples with "golden flora" exhibited significantly higher inhibitory potency on α-amylase and lipase than the samples without "golden flora". Our results provide a theoretical basis of guiding FBT processing based on desired sensory quality and metabolites.
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Affiliation(s)
- Yingying Li
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - He Zhou
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Tian Tian
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yihong Hou
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Dan Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China.
| | - Jie Zhou
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Shuyuan Liu
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Youben Yu
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China.
| | - Tianshan Zhou
- College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China.
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12
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Zheng X, Hu T, Xie H, Ou X, Huang J, Wang C, Liu Z, Li Q. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis. Food Chem 2023; 426:136527. [PMID: 37336100 DOI: 10.1016/j.foodchem.2023.136527] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/05/2023] [Accepted: 06/01/2023] [Indexed: 06/21/2023]
Abstract
Fu brick tea (FBT) is popular for its unique 'fungal flower' aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of "stale-fungal" aroma (CJX), "fresh-fungal" aroma (QJX), and "fermentation-fungal" aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. Among them, the content of dihydroactindiolide (4596-13189 µg/L), (E)-linalool oxide (2863-6627 µg/L), and benzyl alcohol (4992-6859 µg/L) were highest. Aroma recombination experiments further verified that these odor-active compounds could be simulated the overall aroma profile of FBT successfully. Furthermore, omission experiments confirmed that 15, 20, and 15 key odor-active compounds in CJX, QJX, and FJX FBT, respectively. This study will provide a theoretical basis for comprehensively understanding the formation of characteristic aromas in FBT.
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Affiliation(s)
- Xuexue Zheng
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Tengfei Hu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - He Xie
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Xingchang Ou
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jianan Huang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Chao Wang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
| | - Qin Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
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13
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Guo Y, Liu M, Liu X, Zheng M, Xu X, Liu X, Gong J, Liu H, Liu J. Metagenomic and Untargeted Metabolomic Analysis of the Effect of Sporisorium reilianum Polysaccharide on Improving Obesity. Foods 2023; 12:foods12081578. [PMID: 37107373 PMCID: PMC10137368 DOI: 10.3390/foods12081578] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/01/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Gut microbiota plays an important role in the pathophysiology of obesity. Fungal polysaccharide can improve obesity, but the potential mechanism needs further study. This experiment studied the potential mechanism of polysaccharides from Sporisorium reilianum (SRP) to improve obesity in male Sprague Dawley (SD) rats fed with a high-fat diet (HFD) using metagenomics and untargeted metabolomics. After 8 weeks of SRP (100, 200, and 400 mg/kg/day) intervention, we analyzed the related index of obesity, gut microbiota, and untargeted metabolomics of rats. The obesity and serum lipid levels of rats treated with SRP were reduced, and lipid accumulation in the liver and adipocyte hypertrophy was improved, especially in rats treated with a high dose of SRP. SRP improved the composition and function of gut microbiota in rats fed with a high-fat diet, and decreased the ratio of Firmicutes to Bacteroides at the phylum level. At the genus level, the abundance of Lactobacillus increased and that of Bacteroides decreased. At the species level, the abundance of Lactobacillus crispatus, Lactobacillus helveticus, and Lactobacillus acidophilus increased, while the abundance of Lactobacillus reuteri and Staphylococcus xylosus decreased. The function of gut microbiota mainly regulated lipid metabolism and amino acid metabolism. The untargeted metabolomics indicated that 36 metabolites were related to the anti-obesity effect of SRP. Furthermore, linoleic acid metabolism, phenylalanine, tyrosine, and tryptophan biosynthesis, and the phenylalanine metabolism pathway played a role in improving obesity in those treated with SRP. The study results suggest that SRP significantly alleviated obesity via gut-microbiota-related metabolic pathways, and SRP could be used for the prevention and treatment of obesity.
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Affiliation(s)
- Yunlong Guo
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Jilin Ginseng Academy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Meihong Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Xin Liu
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Mingzhu Zheng
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Xiuying Xu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Xiaokang Liu
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Jiyu Gong
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun 130117, China
| | - Huimin Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Jingsheng Liu
- National Engineering Research Center for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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14
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Fang WW, Wang KF, Zhou F, Ou-Yang J, Zhang ZY, Liu CW, Zeng HZ, Huang JA, Liu ZH. Oolong tea of different years protects high-fat diet-fed mice against obesity by regulating lipid metabolism and modulating the gut microbiota. Food Funct 2023; 14:2668-2683. [PMID: 36883322 DOI: 10.1039/d2fo03577d] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Long-term stored oolong tea has recently attracted considerable attention concerning its salutary effect. In this study, the anti-obesity effect of different years' oolong tea on high-fat diet-fed mice was compared. Wuyi rock tea of 2001, 2011, and 2020 were chosen to be the representative samples of oolong tea. The results showed that eight-week administration of 2001 Wuyi rock tea (WRT01), 2011 Wuyi rock tea (WRT11), and 2020 Wuyi rock tea (WRT20) extracts (400 mg per kg per d) significantly decreased the body weight and attenuated the obesity in high-fat diet-fed mice. 2001 and 2011 Wuyi rock teas reduced obesity mainly through regulating lipid metabolism and activating the AMPK/SREBP-1 pathway, downregulating the expression of SREBP-1, FAS, and ACC and upregulating CPT-1a expression; while the 2011 and 2020 Wuyi rock teas by moderating the gut microbiota dysbiosis, reshaping the gut microbiota, and promoting the growth of beneficial bacteria, especially Akkermansia. 2011 Wuyi rock tea was proven to be more effective in reducing body weight gain and liver oxidative stress than the others. Collectively, all three Wuyi rock teas of different years alleviated high-fat diet-induced obesity by regulating lipid metabolism and modulating gut microbiota, whereas the emphasis of their internal mechanism is different with different storage ages.
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Affiliation(s)
- Wen-Wen Fang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Kuo-Fei Wang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Fang Zhou
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Jie Ou-Yang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Zi-Ying Zhang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Chang-Wei Liu
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Hong-Zhe Zeng
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Jian-An Huang
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
| | - Zhong-Hua Liu
- Key Laboratory of Tea Science of Ministry of Education; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, 410128, China.
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15
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Wang X, Zeng X, Zhang X, Wei J, Zhang Y, Long F, Yue T, Yuan Y. Aspergillus cristatus attenuates DSS-induced intestinal barrier damage through reducing the oxidative stress, regulating short-chain fatty acid and inhibiting MAPK signaling pathways. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1736-1748. [PMID: 36372907 DOI: 10.1002/jsfa.12334] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 10/26/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Probiotics are regarded as a promising strategy for relieving colitis caused by dextran sulfate sodium (DSS). One of the dominant probiotic fungi in Fuzhuan brick tea is identified as Aspergillus cristatus, but whether it can effectively improve colitis remains poorly understood. Here, the improving effect of A. cristatus on colitis was investigated. RESULTS Our results showed that A. cristatus intervention prominently alleviated gut damage as evidenced by the inhibition of shortened colon length, goblet cell depletion, and histological injury. Mechanistically, after administration with low concentrations of A. cristatus H-1 and A. cristatus S-6, the expression of interleukin-6, tumor necrosis factor-α, interleukin-1β, nitric oxide, and malondialdehyde were significantly downregulated, and the content of glutathione, catalase, interleukin-10, immunoglobulin G, claudin-1, occludin, and zonula occludens-1 were effectively upregulated. More importantly, live A. cristatus supplementation lightened DSS-induced gut barrier damage by suppressing activation of the mitogen-activated protein kinase (MAPK) signaling pathway, increasing the synthesis of short-chain fatty acids (SCFAs) and stimulating the increase in peroxisome proliferator-activated receptor γ expression. CONCLUSION Together, A. cristatus can attenuate DSS-induced intestinal barrier damage through reducing the oxidative stress, regulating SCFA and inhibiting MAPK signaling pathways (P38/JNK/ERK). Our findings indicate that A. cristatus replenishment has potential as a new probiotic fungi to reduce DSS-induced colitis. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Xuejun Zeng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Xiao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xian, China
| | - Yuxiang Zhang
- College of Food Science and Technology, Northwest University, Xian, China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
- College of Food Science and Technology, Northwest University, Xian, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
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16
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Song F, Zhang K, Yang J, Wilson AS, Chen C, Xu X. The Hypolipidemic Characteristics of a Methanol Extract of Fermented Green Tea and Spore of Eurotium cristatum SXHBTBU1934 in Golden Hamsters. Nutrients 2023; 15:1329. [PMID: 36986059 PMCID: PMC10055714 DOI: 10.3390/nu15061329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/03/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
Fuzhuan brick tea (FBT), a distinctive Chinese dark tea with the predominant fungus of Eurotium cristatum, offered significant health benefits to Chinese people. In the current study, the in vivo bioactivities of E. cristatum (SXHBTBU1934) fermented green tea and spores of E. cristatum fermented on wheat were investigated, respectively. The methanol extract of fermented green tea and spore of E. cristatum both showed potent lipid-lowering activity in the blood of a high-fat diet induced hyperlipidemia model in golden hamsters and significantly reduced the accumulation of fat granules in the liver. These results indicated that the key active components were produced by E. cristatum. Chemical investigations suggested similar components in the two extracts and led to the identification of a new alkaloid, namely variecolorin P (1), along with four known structurally related compounds, (-)-neoechinulin A (2), neoechinulin D (3), variecolorin G (4), and echinulin (5). The structure of the new alkaloid was elucidated by HRESIMS, 1H, 13C, and 2D NMR analysis. The lipid-lowering activity of these compounds was evaluated using an oleic acid-induced HepG2 cell line model. Compound 1 significantly reduced the lipid accumulation in the HepG2 cell line with an IC50 value of 0.127 μM.
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Affiliation(s)
- Fuhang Song
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China;
| | - Kai Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China;
| | - Jinpeng Yang
- School of Ocean Sciences, China University of Geosciences, Beijing 100083, China;
| | - Annette S. Wilson
- School of Medicine, University of Pittsburgh, Pittsburgh, PA 15213, USA; (A.S.W.); (C.C.)
| | - Caixia Chen
- School of Medicine, University of Pittsburgh, Pittsburgh, PA 15213, USA; (A.S.W.); (C.C.)
| | - Xiuli Xu
- School of Ocean Sciences, China University of Geosciences, Beijing 100083, China;
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17
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Cheng L, Wei Y, Xu L, Peng L, Wang Y, Wei X. Gut Microbiota Differentially Mediated by Qingmao Tea and Qingzhuan Tea Alleviated High-Fat-Induced Obesity and Associated Metabolic Disorders: The Impact of Microbial Fermentation. Foods 2022; 11:3210. [PMCID: PMC9601715 DOI: 10.3390/foods11203210] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Although dark tea is a unique microbial-fermented tea with a high reputation for having an antiobesity effect, little is known about the effect of microbial fermentation on tea leaves’ antiobesity properties. This study compared the antiobesity effects of microbial-fermented Qingzhuan tea (QZT) and unfermented Qingmao tea (QMT), providing insight into their underlying mechanisms associated with gut microbiota. Our results indicated that the supplementation of QMT extract (QMTe) and QZT extract (QZTe) displayed similar antiobesity effects in high-fat diet (HFD)-fed mice, but the hypolipidemic effect of QZTe was significantly stronger than that of QMTe. The microbiomic analysis indicated that QZTe was more effective than QMTe at regulating HFD-caused gut microbiota dysbiosis. Akkermansiaceae and Bifidobacteriaceae, which have negative correlations with obesity, were enhanced notably by QZTe, whereas Faecalibaculum and Erysipelotrichaceae, which are positively correlated with obesity, were decreased dramatically by QMTe and QZTe. A Tax4Fun analysis of QMTe/QZTe-mediated gut microbiota revealed that QMTe supplementation drastically reversed the HFD-induced upregulation of glycolysis and energy metabolism, whereas QZTe supplementation significantly restored the HFD-caused downregulation of pyruvate metabolism. Our findings suggested that microbial fermentation showed a limited effect on tea leaves’ antiobesity, but enhanced their hypolipidemic activity, and QZT could attenuate obesity and associated metabolic disorders by favorably modulating gut microbiota.
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Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Lurong Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, China
- Correspondence: (Y.W.); (X.W.); Tel.: +86-18616184495 (Y.W.); +86-021-34208533 (X.W.)
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
- Correspondence: (Y.W.); (X.W.); Tel.: +86-18616184495 (Y.W.); +86-021-34208533 (X.W.)
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18
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Wang C, Hu M, Yi Y, Wen X, Lv C, Shi M, Zeng C. Multiomic analysis of dark tea extract on glycolipid metabolic disorders in db/db mice. Front Nutr 2022; 9:1006517. [PMID: 36176635 PMCID: PMC9514424 DOI: 10.3389/fnut.2022.1006517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 08/17/2022] [Indexed: 11/30/2022] Open
Abstract
Glycolipid metabolic disorder is a serious threat to human health. Dark tea is a kind of traditional Chinese tea, which may regulate the glycolipid metabolic disorders. Dark tea extract (DTE) is the water extraction obtained from dark tea. Compared with traditional dark tea, DTE has the benefits of convenient consumption and greater potential for promoting health. However, the regulation of DTE on glycolipid metabolism and its molecular mechanism is rarely investigated. In our study, DTE was used as raw material to study the effect and molecular mechanism of its intervention on the glycolipid metabolic in db/db diabetic mice by using multiomics analysis and modern biological techniques. (1) DTE could significantly reduce fasting glucose in diabetic db/db mice, and the higher dose group has a better effect. Histopathological examination showed that DTE slightly improve the number of islets and decrease the number of islet β cells in the pancreatic tissue in db/db mice. (2) RNA-Seq was used to analyze the gene expression in liver tissue. In terms of biological processes, DTE mainly affected the inflammation and fatty acid metabolism. In terms of cell components, the lipoprotein and respiratory chain are mainly affected. In the aspect of molecular function, DTE mainly affected the redox related enzyme activity, iron ion binding and glutathione transferase. Arachidonic acid metabolism pathway, glutathione metabolism and PPAR signaling pathway were enriched by DTE with the results of KEGG pathway enrichment. In addition, real-time PCR results confirmed that DTE could significantly activate key genes of PPAR signaling pathway like Fabp1, Cyp4a1, Ehhadh, Cyp4a32, Aqp7 and Me1. (3) 16s rDNA showed that DTE could significantly decrease the ratio of Firmicutes/Bacteroidetes and the abundance of Proteobacteria, and increased the relative abundance of Verrucomicrobia at the phylum level. At the genus level, the relative abundance of Akkermansia, Prevotellaceae, Bacteroides and Alloprevotella was significantly increased after DTE treatment. This study provides multiomics molecular evidence for the intervention effect of DTE on abnormal glucose and lipid metabolism and the application of precise nutritional diet intervention of dark tea extract.
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Affiliation(s)
- Caiqiong Wang
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Minghai Hu
- Department of Neurobiology and Human Anatomy, School of Basic Medical Science, Central South University, Changsha, China
| | - Yuhang Yi
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xinnian Wen
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Chenghao Lv
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, China
- Chenghao Lv
| | - Meng Shi
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- *Correspondence: Meng Shi
| | - Chaoxi Zeng
- Laboratory of Food Function and Nutrigenomics, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Chaoxi Zeng
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19
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Peanut Shell Extract and Luteolin Regulate Lipid Metabolism and Induce Browning in 3T3-L1 Adipocytes. Foods 2022; 11:foods11172696. [PMID: 36076880 PMCID: PMC9455591 DOI: 10.3390/foods11172696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 11/29/2022] Open
Abstract
Peanut shells are agricultural waste products that require utilization. The freeze-dried ethanolic peanut shell extract (PSE) contained 10.01 ± 0.55 mg/g of luteolin (LUT) with a total polyphenol content of 18.11 ± 0.88 mg GAE/g. Thus, LUT is one of the major polyphenolic components in PSE. Although PSE displays antibacterial and neurotrophic activities, minimal research is available addressing its potential role in lipid metabolism. This study investigated the role of PSE in terms of inhibiting adipogenesis, accelerating lipolysis, and promoting lipid browning using the 3T3-L1 cell line. Without affecting cell viability, high concentrations of PSE and LUT prevented adipogenesis by reducing the mRNA levels of C/EBPα, PPARγ, and SREBP1-c, and increasing the protein levels of pACC and pAMPK. Moreover, PSE and LUT induced lipolysis by activating lipolytic proteins, and enhanced the protein expressions of the brown adipocyte-specific markers, UCP1, PGC-1α, and SIRT1 in fully differentiated 3T3-L1 adipocytes. Increased mitochondrial biosynthesis provided additional evidence in favor of these findings. Due to their anti-obesity properties, it is proposed that PSE and LUT could be used as potential dietary supplements.
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20
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Xiang M, Chu J, Cai W, Ma H, Zhu W, Zhang X, Ren J, Xiao L, Liu D, Liu X. Microbial Succession and Interactions During the Manufacture of Fu Brick Tea. Front Microbiol 2022; 13:892437. [PMID: 35814693 PMCID: PMC9261264 DOI: 10.3389/fmicb.2022.892437] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 05/23/2022] [Indexed: 11/17/2022] Open
Abstract
Fu Brick tea is a very popular post-fermented tea that is known for its "golden flower fungus," Aspergillus cristatus, which becomes the dominant microbe during the maturation process. This study used both culture-dependent methods and high-throughput sequencing to track microbial succession and interactions during the development of the golden flower fungus, a crucial component of the manufacturing process of Fu Brick tea. Among the bacterial communities, Klebsiella and Lactobacillus were consistently cultured from both fresh tea leaves and in post-fermentation Fu Brick tea. Methylobacterium, Pelomonas, and Sphingomonas were dominant genera in fresh tea leaves but declined once fermentation started, while Bacillus, Kluyvera, and Paenibacillus became dominant after piling fermentation. The abundance of A. cristatus increased during the manufacturing process, accounting for over 98% of all fungi present after the golden flower bloom in the Fu Brick tea product. Despite their consistent presence during culture work, network analysis showed Lactobacillus and Klebsiella to be negatively correlated with A. cristatus. Bacillus spp., as expected from culture work, positively correlated with the presence of golden flower fungus. This study provides complete insights about the succession of microbial communities and highlights the importance of co-occurrence microbes with A. cristatus during the manufacturing process of Fu Brick tea.
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Affiliation(s)
- Meichun Xiang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jun Chu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Wenjiao Cai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Haikun Ma
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Molecular Microbiology and Technology of the Ministry of Education, Department of Microbiology, College of Life Sciences, Nankai University, Tianjin, China
| | - Weijing Zhu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Xiaoling Zhang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Jinwei Ren
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China
| | - Lizheng Xiao
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Dongbo Liu
- Department of Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, China
| | - Xingzhong Liu
- State Key Laboratory of Medicinal Chemical Biology, Key Laboratory of Molecular Microbiology and Technology of the Ministry of Education, Department of Microbiology, College of Life Sciences, Nankai University, Tianjin, China
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21
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Li X, Chen S, Ouyang KH, Wang WJ. Effects of polysaccharides from Yingshan Yunwu tea on free amino acids, flavor nucleotides and antioxidant abilities in chickens. Res Vet Sci 2022; 149:11-20. [PMID: 35716518 DOI: 10.1016/j.rvsc.2022.06.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 04/25/2022] [Accepted: 06/06/2022] [Indexed: 11/16/2022]
Abstract
Tea polysaccharides possess a variety of physiological activities including anti-oxidant, anti-cancer, anti-diabetic, immunomodulatory, hypolipidemic, and cation chelating ability, which have been proved a promising feed additive. Our study aimed to investigate the effects of polysaccharides from Yingshan Yunwu tea (GTPS) on free amino acids, flavor nucleotides and antioxidant ability in chickens. A total of 200 chickens were randomly divided into to 4 groups. Chickens were fed chicken basal diet with GTPS (200, 400 and 800 mg/kg). The results showed that GTPS increased body weight, average daily gain, and average daily feed intake in chickens. Moreover, GTPS increased the total amount of free amino acids of meat, and increased the content of histidine, leucine, serine, glutamic acid and alanine. GTPS also increased contents of inosine monophosphate and guanylic monophosphate, which improved the meat flavor of chickens. In addition, GTPS significantly increased (P < 0.05) contents of GSH-Px, SOD and T-AOC, and reduced content of MDA. It also increased Nrf2, NQO-1 and HO-1 mRNA expressions, and decreased Keap1expression. GTPS increased Nrf2 and HO-1 protein levels, and decreased Keap1 level. The above findings indicated that GTPS could be a promising natural feed additive in poultry industry.
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Affiliation(s)
- Xiang Li
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Si Chen
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ke-Hui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wen-Jun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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22
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Fuzhuan brick tea extract prevents diet-induced obesity via stimulation of fat browning in mice. Food Chem 2022; 377:132006. [PMID: 34999463 DOI: 10.1016/j.foodchem.2021.132006] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/23/2021] [Accepted: 12/09/2021] [Indexed: 11/23/2022]
Abstract
Fuzhuan brick tea is a post-fermented tea that is intentionally fermented by the fungus Eurotium cristatum. Previous studies have reported the anti-obesity effect of Fuzhuan brick tea extracts (FBT), but the underlying mechanism remains unclear. The present study investigated whether FBT exerts anti-obesity effects through energy expenditure and browning of white adipose tissue. Mice were administered 100 mg or 200 mg FBT/kg body weight along with a high-fat diet (HFD) for 12 weeks; the FBT group had a significantly reduced body weight and adipose tissue mass compared to mice fed an HFD alone. FBT also improved serum biochemical parameters and hepatic steatosis concomitant with obesity. Furthermore, FBT enhanced energy expenditure and promoted browning of subcutaneous adipose tissue by upregulating the expression of brown adipocyte-specific genes, including uncoupling protein 1. Based on these results, we suggest that FBT induces energy expenditure by promoting the browning of subcutaneous adipose tissue, which prevents weight gain.
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23
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Yin Z, Zheng T, Ho CT, Huang Q, Wu Q, Zhang M. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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24
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Liu D, Ji J, Li J, Shaikh F, Ye M. Lipid‐lowering effect of extracellular polyphenol extracts from
Lachnum singerianum
in high‐fat‐diet‐fed mice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Dong Liu
- College of Biotechnology and Food Engineering Hefei University of Technology Hefei, Anhui, 230009 China
- Department of Horticulture and Landscape Anqing Vocational and Technical College 99 North of Tianzhushan Road, Anqing 246003 Anhui China
| | - Jing Ji
- College of Biotechnology and Food Engineering Hefei University of Technology Hefei, Anhui, 230009 China
| | - Jinglei Li
- College of Biotechnology and Food Engineering Hefei University of Technology Hefei, Anhui, 230009 China
| | - Farnaz Shaikh
- College of Biotechnology and Food Engineering Hefei University of Technology Hefei, Anhui, 230009 China
| | - Ming Ye
- College of Biotechnology and Food Engineering Hefei University of Technology Hefei, Anhui, 230009 China
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25
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Xuexue Z, Xin H, Youlan J, Chao W, Zhonghua L, Jianan H, Qin L. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea. Food Chem X 2022; 13:100248. [PMID: 35499020 PMCID: PMC9040021 DOI: 10.1016/j.fochx.2022.100248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 01/25/2022] [Accepted: 02/04/2022] [Indexed: 12/23/2022] Open
Abstract
Aroma characteristics of Fu brick tea were classified into three types. Key aroma compounds in three aroma types of Fu brick tea were identified. Relationship between aroma compounds and aroma attributes was illuminated.
Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA. A total of 112 volatile compounds were identified and quantified in tea samples by HS-SPME/GC–MS analysis. Ten voaltiles in floral-fungal aroma type, eleven voaltiles in ripe-fungal aroma type, and eighteen voaltiles in fresh-fungal aroma type were identified as key aroma compounds for the aroma characteristics formation in three aroma types of Fu brick tea. In addition, PLS analysis revealed that 3,4-dehydro-β-ionone, dihydro-β-ionone, (+)-carotol and linalool oxide Ⅱ were the key contributors to the ‘floral and fruity’ attribute, α-terpineol contributed to ‘woody’ and ‘stale’ attributes, and thirteen aroma compounds related to ‘green’ attribute. Taken together, these findings will provide new insights into the formation mechanism of different aroma characteristics in Fu brick tea.
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Affiliation(s)
- Zheng Xuexue
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Hong Xin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Jin Youlan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Wang Chao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liu Zhonghua
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Huang Jianan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Li Qin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.,National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China
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26
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Verma P, Joshi BC, Bairy PS. A Comprehensive Review on Anti-obesity Potential of Medicinal Plants and their Bioactive Compounds. CURRENT TRADITIONAL MEDICINE 2022. [DOI: 10.2174/2215083808666220211162540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Obesity is a complex health and global epidemic issue. It is an increasing global health challenge covering significant social and economic costs. Abnormal accumulation of fat in the body may increase the health risks including diabetes, hypertension, osteoarthritis, sleep apnea, cardiovascular diseases, stroke and cancer. Synthetic drugs available on the market reported to have several side effects. Therefore, the management of obesity got to involve the traditional use of medicinal plants which helps to search the new therapeutic targets and supports the research and development of anti-obesity drugs.
Objective:
This review aim to update the data and provide a comprehensive report of currently available knowledge of medicinal plants and phyto-chemical constituents reported for their anti-obesity activity.
Methodology:
An electronic search of the periodical databases like Web of Science, Scopus, PubMed, Scielo, Niscair, ScienceDirect, Springerlink, Wiley, SciFinder and Google Scholar with information reported the period 1991-2019, was used to retrieve published data.
Results:
A comprehensive report of the present review manuscript is an attempt to list the medicinal plants with anti-obesity activity. The review focused on plant extracts, isolated chemical compounds with their mechanism of action and their preclinical experimental model, clinical studies for further scientific research.
Conclusion:
This review is the compilation of the medicinal plants and their constituents reported for the managements of obesity. The data will fascinate the researcher to initiate further research that may lead to the drug for the management of obesity and their associated secondary complications. Several herbal plants and their respective lead constituents were also screened by preclinical In-vitro and In-vivo, clinical trials and are effective in the treatment of obesity. Therefore, there is a need to develop and screen large number of plant extracts and this approach can surely be a driving force for the discovery of anti-obesity drugs from medicinal plants.
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Affiliation(s)
- Piyush Verma
- School of Pharmaceutical Sciences and Technology, Sardar Bhagwan Singh University, Balawala, Dehradun-248001, Uttarakhand (India)
| | - Bhuwan Chandra Joshi
- Department of Pharmaceutical Sciences, Faculty of Technology, Kumaun University, Bhimtal Campus, Nainital-263136, Uttarakhand (India)
| | - Partha Sarathi Bairy
- School of Pharmacy, Graphic Era Hill University, Clement Town, Dehradun-248001, Uttarakhand (India)
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27
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Du Y, Yang W, Yang C, Yang X. A comprehensive review on microbiome, aromas and flavors, chemical composition, nutrition and future prospects of Fuzhuan brick tea. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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28
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Chen G, Peng Y, Xie M, Xu W, Chen C, Zeng X, Liu Z. A critical review of Fuzhuan brick tea: processing, chemical constituents, health benefits and potential risk. Crit Rev Food Sci Nutr 2021; 63:5447-5464. [PMID: 34964426 DOI: 10.1080/10408398.2021.2020718] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fuzhuan brick tea (FBT) is a traditional popular beverage in the border regions of China. Nowadays, FBT has been attracted great attention due to its uniquely flavor and various health-promoting functions. An increasing number of efforts have been devoted to the studies on health benefits and chemistry of FBT over the last decades. However, FBT was still received much less attention than green tea, oolong tea and black tea. Therefore, it is necessary to review the current encouraging findings about processing, microorganisms, chemical constituents, health benefits and potential risk of FBT. The fungus fermentation is the key stage for processing of FBT, which is involved in a complex and unique microbial fermentation process. The fungal community in FBT is mainly dominated by "golden flower" fungi, which is identified as Aspergillus cristatus. A great diversity of novel compounds is formed and identified after a series of biochemical reactions during the fermentation process of FBT. FBT shows various biological activities, such as antioxidant, anti-inflammatory, anti-obesity, anti-bacterial, and anti-tumor activities. Furthermore, the potential risk of FBT was also discussed. It is expected that this review could be useful for stimulating further research of FBT.
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Affiliation(s)
- Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yujia Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Minhao Xie
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Weiqi Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Chunxu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China
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29
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Zhou F, Li YL, Zhang X, Wang KB, Huang JA, Liu ZH, Zhu MZ. Polyphenols from Fu Brick Tea Reduce Obesity via Modulation of Gut Microbiota and Gut Microbiota-Related Intestinal Oxidative Stress and Barrier Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14530-14543. [PMID: 34752089 DOI: 10.1021/acs.jafc.1c04553] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Fu brick tea (FBT) is a microbial-fermented tea, which is produced by the solid-state fermentation of tea leaves. Previous studies have proved that FBT aqueous extracts could attenuate obesity and gut microbiota dysbiosis. However, the bioactive components in FBT that contribute to these activities remain unclear. In this study, we aimed to investigate the effects of FBT polyphenols (FBTPs) on obesity, gut microbiota, and gut microbiota-related intestinal oxidative stress and barrier function and to further investigate whether the antiobesity effect of FBTPs was dependent on the alteration of gut microbiota. The results showed that FBTP supplementation effectively attenuated obesity in high-fat diet (HFD)-fed rats. FBTP supplementation improved the intestinal oxidative stress and intestinal barrier function, including intestinal inflammation and the integrity of the intestinal barrier. Furthermore, FBTP intervention significantly attenuated HFD-induced gut microbiota dysbiosis, characterized by increased phylogenetic diversity and decreased Firmicutes/Bacteroidetes ratio. Certain core microbes, including Akkermansia muciniphila, Alloprevotella, Bacteroides, and Faecalibaculum, were also found to be improved by FBTPs. Moreover, the antiobesity effect of FBTPs was gut microbiota-dependent, as demonstrated by a fecal microbiota transplantation experiment. Collectively, we concluded that FBTPs reduced obesity by modulating the gut microbiota and gut microbiota-related intestinal oxidative stress and barrier function. Therefore, FBTPs may be used as prebiotic agents to treat obesity and gut microbiota dysbiosis in obese individuals.
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Affiliation(s)
- Fang Zhou
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Yi-Long Li
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China
| | - Kun-Bo Wang
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Jian-An Huang
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Zhong-Hua Liu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
| | - Ming-Zhi Zhu
- Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China
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30
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Zheng Q, Li W, Gao X. The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (
Camellia sinensis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
| | - Xiaoxv Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
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31
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Yan Z, Zhong Y, Yin Y, Duan Y, Wang W, Zhang L, Guo Q, Chen Q, Li F. Effects of Dietary Tea Powder on the Growth Performance, Carcass Traits, and Meat Quality of Tibetan Pig × Bama Miniature Pigs. Animals (Basel) 2021; 11:3225. [PMID: 34827958 PMCID: PMC8614359 DOI: 10.3390/ani11113225] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 11/09/2021] [Accepted: 11/09/2021] [Indexed: 01/25/2023] Open
Abstract
This study was conducted to evaluate the effects of tea powder in diets on the growth performance, meat quality, muscular amino acid, fatty acid profile, and serum biochemical indices of pigs. A total of 120 local Chinese pigs (Tibetan × Bama miniature pigs) were randomly assigned to five treatment groups, each with six pens and four pigs per pen. During a 60-day experiment, these groups of pigs were fed the normal diet and the diet supplemented with 1%, 2%, 4%, and 6% tea powder, respectively. The results showed that the supplementation of tea powder did not affect the growth performance of pigs. However, the dietary tea powder inclusion decreased (p < 0.05) the average fat thickness, total fat, and abdominal fat, and increased (p < 0.05) the total muscle as well. In addition, the dietary 2% tea powder decreased (p < 0.05) the muscle lightness (L*) and yellowness (b*). Compared with the control group, the dietary supplementation with 1%, 2%, and 4% tea powder raised (p < 0.05) the total amino acids (TAA) and essential amino acids (EAA), and dietary 4% and 6% tea powder increased (p < 0.05) the C20:5n3 in the muscle tissue. Furthermore, the serum lipid metabolism-related biochemical indices and mRNA expression levels were improved with the addition of tea powder. These results indicated that dietary tea powder might improve the carcass traits and meat quality of the Chinese native finishing pigs, but it does not affect their growth performance. Tea powder could be fully developed and reasonably applied as a dietary supplement.
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Affiliation(s)
- Zhaoming Yan
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yinzhao Zhong
- Shanghai Key Laboratory of Regulatory Biology, Institute of Biomedical Sciences and School of Life Sciences, East China Normal University, Shanghai 200241, China;
| | - Yunju Yin
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yehui Duan
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
| | - Wenlong Wang
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
- Laboratory of Animal Nutrition and Human Health, School of Biology, Hunan Normal University, Changsha 410018, China
| | - Lingyu Zhang
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qiuping Guo
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
| | - Qinghua Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Fengna Li
- Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture Chinese Academy of Sciences, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha 410125, China; (Z.Y.); (Y.Y.); (Y.D.); (W.W.); (L.Z.); (Q.G.)
- University of Chinese Academy of Sciences, Beijing 100049, China
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32
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Sun P, Zhao L, Zhang N, Zhou J, Zhang L, Wu W, Ji B, Zhou F. Bioactivity of Dietary Polyphenols: The Role in LDL-C Lowering. Foods 2021; 10:2666. [PMID: 34828946 PMCID: PMC8617782 DOI: 10.3390/foods10112666] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/27/2021] [Accepted: 10/31/2021] [Indexed: 12/18/2022] Open
Abstract
Cardiovascular diseases are the leading causes of the death around the world. An elevation of the low-density lipoprotein cholesterol (LDL-C) level is one of the most important risk factors for cardiovascular diseases. To achieve optimal plasma LDL-C levels, clinal therapies were investigated which targeted different metabolism pathways. However, some therapies also caused various adverse effects. Thus, there is a need for new treatment options and/or combination therapies to inhibit the LDL-C level. Dietary polyphenols have received much attention in the prevention of cardiovascular diseases due to their potential LDL-C lowering effects. However, the effectiveness and potential mechanisms of polyphenols in lowering LDL-C is not comprehensively summarized. This review focused on dietary polyphenols that could reduce LDL-C and their mechanisms of action. This review also discussed the limitations and suggestions regarding previous studies.
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Affiliation(s)
- Peng Sun
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.S.); (N.Z.); (J.Z.); (L.Z.); (B.J.)
| | - Liang Zhao
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Nanhai Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.S.); (N.Z.); (J.Z.); (L.Z.); (B.J.)
| | - Jingxuan Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.S.); (N.Z.); (J.Z.); (L.Z.); (B.J.)
| | - Liebing Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.S.); (N.Z.); (J.Z.); (L.Z.); (B.J.)
| | - Wei Wu
- College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.S.); (N.Z.); (J.Z.); (L.Z.); (B.J.)
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.S.); (N.Z.); (J.Z.); (L.Z.); (B.J.)
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33
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Xu XY, Zhao CN, Li BY, Tang GY, Shang A, Gan RY, Feng YB, Li HB. Effects and mechanisms of tea on obesity. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34704503 DOI: 10.1080/10408398.2021.1992748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Obesity has become a global health concern. It increases the risk of several diseases, such as type 2 diabetes mellitus, nonalcoholic fatty liver disease, and certain cancers, which threatens human health and increases social economic burden. As one of the most consumed beverages, tea contains various phytochemicals with potent bioactive properties and health-promoting effects, such as antioxidant, immune-regulation, cardiovascular protection and anticancer. Tea and its components are also considered as potential candidates for anti-obesity. Epidemiological studies indicate that regular consumption of tea is beneficial for reducing body fat. In addition, the experimental studies demonstrate that the potential anti-obesity mechanisms of tea are mainly involved in increasing energy expenditure and lipid catabolism, decreasing nutrient digestion and absorption as well as lipid synthesis, and regulating adipocytes, neuroendocrine system and gut microbiota. Moreover, most of clinical studies illustrate that the intake of green tea could reduce body weight and alleviate the obesity. In this review, we focus on the effect of tea and its components on obesity from epidemiological, experimental, and clinical studies, and discuss their potential mechanisms.
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Affiliation(s)
- Xiao-Yu Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China.,Li Ka Shing Faculty of Medicine, School of Chinese Medicine, The University of Hong Kong, China Hong Kong
| | - Cai-Ning Zhao
- Li Ka Shing Faculty of Medicine, Department of Clinical Oncology, The University of Hong Kong, China Hong Kong
| | - Bang-Yan Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
| | - Guo-Yi Tang
- Li Ka Shing Faculty of Medicine, School of Chinese Medicine, The University of Hong Kong, China Hong Kong
| | - Ao Shang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China.,Li Ka Shing Faculty of Medicine, School of Chinese Medicine, The University of Hong Kong, China Hong Kong
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Yi-Bin Feng
- Li Ka Shing Faculty of Medicine, School of Chinese Medicine, The University of Hong Kong, China Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou, China
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34
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He M, Lyu X. Application of BRAFO-tiered approach for health benefit-risk assessment of dark tea consumption in China. Food Chem Toxicol 2021; 158:112615. [PMID: 34656696 DOI: 10.1016/j.fct.2021.112615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 09/09/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
Dark tea, a unique tea fermented primarily in China, has numerous potential beneficial effects. However, harmful substances present in dark tea have provoked significant concern. To conduct a quantitative benefit-risk assessment of dark tea for Chinese residents and provide guidance on rational consumption, a framework of Benefit-Risk Analysis for Foods (BRAFO) and meta-analysis was applied to construct a disability-adjusted life year (DALY). Based on the BRAFO-tiered approach, a reference scenario (no intake) and an alternative scenario (intake of 3 cups/day) were determined. The overall health impacts of dark tea were simulated by comparing the risks of fluoride and AF with benefits of reduced-risk to coronary heart disease (CHD) and diabetes in different scenarios. Three cups of fermented tea consumed per day decreased risks of CHD and diabetes by 8.16% and 12.77% respectively. After quantitative integration of information, the ultimate net health effect was found to be -1958.827 illustrating that the benefits of drinking three cups of dark tea per day outweigh the risks. However, considering the uncertainties in the process, decision-makers should proceed with caution, consulting additional well-conducted studies and further managing harmful substances in dark tea.
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Affiliation(s)
- Mengru He
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, China
| | - Xiaohua Lyu
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, China.
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35
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Wang X, Du G, Chen H, Zeng X, Liu B, Guo C, Sheng Q, Yuan Y, Yue T. Comparative Metagenomics Reveals Microbial Communities and Their Associated Functions in Two Types of Fuzhuan Brick Tea. Front Microbiol 2021; 12:705681. [PMID: 34603231 PMCID: PMC8481837 DOI: 10.3389/fmicb.2021.705681] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 08/19/2021] [Indexed: 12/28/2022] Open
Abstract
Fuzhuan brick tea (FBT) is a unique post-fermented tea product, naturally co-fermented by microorganisms, and has gained global popularity due to its potential health benefits for humans. Considerable efforts have been made toward elucidating the microbial diversity within FBT, but an understanding of the underlying FBT community interactions and functions remains poorly studied. Consequently, the microbial communities of two types of FBT, originating from Hunan and Shaanxi provinces, were investigated using comparative shotgun metagenomic sequencing and functional annotations. Metagenomic analysis indicated that two communities shared similar taxonomic and functional attributes. Two samples shared 486 genera, in which Pseudomonas contributed most to the abundant functions within the two samples. The carbohydrate active enzyme functions of the communities primarily comprised GH (32.92%), GT (26.8%), CEs (20.43%), and AAs (18.04%). Furthermore, the overall metabolic pathways encoded by the metagenomes were largely associated with carbohydrate and amino acid metabolism, with nine metabolic pathways that were differential between two groups including penicillin and cephalosporin biosynthesis. Significantly, a total of 35 potential probiotics were inferred, with Pseudomonas putida being the most abundant inferred probiotic (80%) within the FBT communities. This study provides new insights into FBT microbial communities on their potential functions and roles in FBT characteristics.
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Affiliation(s)
- Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Xuejun Zeng
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Qinglin Sheng
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China.,Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Xianyang, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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36
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Xiang X, Su C, Shi Q, Wu J, Zeng Z, Zhang L, Jin S, Huang R, Gao T, Song C. Potential hypoglycemic metabolites in dark tea fermented by Eurotium cristatum based on UPLC-QTOF-MS/MS combining global metabolomic and spectrum-effect relationship analyses. Food Funct 2021; 12:7546-7556. [PMID: 34227645 DOI: 10.1039/d1fo00836f] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The preventive and therapeutic effects of dark tea fermented by Eurotium cristatum (DTE) in glucose metabolism have been demonstrated. However, few studies have investigated comprehensive changes in the chemical composition and activity in DTE before and after fermentation. In this study, the metabolic profiling of raw samples and fermented samples was determined by ultra-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS/MS). Furthermore, a systematic analytical strategy combining global metabolomics and the spectrum-effect relationship based on α-glucosidase inhibition was employed for screening discriminant metabolites. As a result, 15 discriminant metabolites were identified in DTE samples. Among them, 10 metabolites (4 fatty acids, 1 dyphylline derivative, 3 lysophosphatidylcholines, and 2 triterpenes) increased in relative contents and the contents of the other 5 polyphenol metabolites decreased after fermentation. These metabolites were critical constituents possibly associated with DTE's hypoglycemic activity, which also might be suitable as quality evaluation indicators. This study provided a worthy insight into the exploration of representative active constituents or quality indicators of DTE.
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Affiliation(s)
- Xingliang Xiang
- College of Pharmacy, Hubei University of Chinese Medicine, 16 Huangjiahu West Road, Hongshan District, 430065, Wuhan, Hubei, China.
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37
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Comparison of chemical constituents of Eurotium cristatum-mediated pure and mixed fermentation in summer-autumn tea. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111132] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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38
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Li J, Shi L, Xu S, Gu S, Wen X, Xu D, Luo J, Huang Y, Wang M. Optimal fermentation time for Nigrospora-fermented tea rich in bostrycin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2483-2490. [PMID: 33058154 DOI: 10.1002/jsfa.10874] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 07/08/2020] [Accepted: 10/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Bostrycin has many biological functions, such as anticancer activity, and is becoming increasingly popular. Nigrospora sphaerica HCH285, which has the ability to produce high levels of bostrycin, can be used to ferment sun-dried green tea of Camellia sinensis through acclimation, resulting in the development of a Nigrospora-fermented tea. The effects of fermentation time on the production of bostrycin by the HCH285 strain were investigated. RESULTS After 45 days of fermentation, the bostrycin content reached 3.18 g kg-1 , which is the highest level during the whole fermentation. At 50 days, the tea liquor was red, had a strong mushroom odour and a sweet taste, and presented optimal quality. The contents of free amino acids, tea polyphenols and soluble sugars in the fermented tea decreased generally during the fermentation, although the content of water-soluble substances increased. Additionally, the results of a 14-day acute oral toxicity test showed that Nigrospora-fermented tea was nontoxic. CONCLUSION The optimum fermentation time of Nigrospora-fermented tea was concluded to be 45-50 days. These results provide insights with respect to the development of tea biotechnology and new tea products with active ingredients. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jinhan Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Le Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shiyao Xu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Siyi Gu
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xue Wen
- Ministry of Education Key Laboratory of Horticultural Plant Biology, State Key Laboratory of Agricultural Microbiology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan, China
| | - Danyan Xu
- College of Economics & Management, Huazhong Agricultural University, Wuhan, China
| | - Junyan Luo
- College of Humanity & Law, Huazhong Agricultural University, Wuhan, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, State Key Laboratory of Agricultural Microbiology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan, China
| | - Mo Wang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
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39
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Wu Y, Sun H, Yi R, Tan F, Zhao X. Anti‐obesity effect of Liupao tea extract by modulating lipid metabolism and oxidative stress in high‐fat‐diet‐induced obese mice. J Food Sci 2020; 86:215-227. [DOI: 10.1111/1750-3841.15551] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 09/02/2020] [Accepted: 11/02/2020] [Indexed: 12/27/2022]
Affiliation(s)
- Ya Wu
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
- Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing 400067 China
- Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing 400067 China
- College of Biological and Chemical Engineering Chongqing University of Education Chongqing 400067 China
| | - Hailan Sun
- Department of Nutrition Chongqing Health Center for Women and Children Chongqing 400021 China
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
- Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing 400067 China
- Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing 400067 China
| | - Fang Tan
- Department of Public Health Our Lady of Fatima University Valenzuela 838 Philippines
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
- Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing 400067 China
- Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing 400067 China
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A novel predict-verify strategy for targeted metabolomics: Comparison of the curcuminoids between crude and fermented turmeric. Food Chem 2020; 331:127281. [DOI: 10.1016/j.foodchem.2020.127281] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 05/18/2020] [Accepted: 06/07/2020] [Indexed: 12/15/2022]
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41
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Wu Y, Sun H, Yi R, Liao X, Li J, Li H, Tan F, Zhao X. Malus hupehensis leaves extract attenuates obesity, inflammation, and dyslipidemia by modulating lipid metabolism and oxidative stress in high-fat diet-induced obese mice. J Food Biochem 2020; 44:e13484. [PMID: 32996190 DOI: 10.1111/jfbc.13484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 09/04/2020] [Accepted: 09/07/2020] [Indexed: 01/04/2023]
Abstract
Malus hupehensis leaves (MHL) are used to make traditional Chinese tea. In this study, MHL extract was shown to improve metabolic disorders and inflammatory response in high-fat diet-induced obese mice. MHL extract could reduce body weight, and significantly alleviate liver damage and fat accumulation. MHL extract caused a decrease in the levels of ALT, AST, AKP, TC, TG, LDL-C, and an increase in the level of HDL-C. It also caused a decrease in inflammatory cytokines, including TNF-α, IFN-γ, IL-1β, IL-6, and an increase in the anti-inflammatory cytokine IL-10 and IL-4. MHL extract could upregulate mRNA expression of PPAR-α, LPL, CPT1, CYP7A1, SOD1, SOD2, CAT, GSH1, and GSH-Px and downregulate that of PPAR-γ and C/EBP-α in the liver of obese mice. In conclusion, our work represents the first study demonstrating that MHL extract possesses an anti-obesity effect and alleviates obesity-related symptoms, including dyslipidemia, chronic low-grade inflammatory, and liver damage. PRACTICAL APPLICATIONS: The research may contribute to the development and application of MHL as functional foods or dietary supplement to fight against obesity.
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Affiliation(s)
- Ya Wu
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
| | - Hailan Sun
- Department of Nutrition, Chongqing Health Center for Women and Children, Chongqing, China
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
| | - Xiangping Liao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
| | - Jia Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
| | - Honggang Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China
| | - Fang Tan
- Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing, China.,Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China
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42
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Zhang H, Hui J, Yang J, Deng J, Fan D. Eurocristatine, a plant alkaloid from Eurotium cristatum, alleviates insulin resistance in db/db diabetic mice via activation of PI3K/AKT signaling pathway. Eur J Pharmacol 2020; 887:173557. [PMID: 32946868 DOI: 10.1016/j.ejphar.2020.173557] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 09/07/2020] [Accepted: 09/13/2020] [Indexed: 01/24/2023]
Abstract
Eurocristatine (ECT) is an alkaloid isolated from Eurotium cristatum, and it has been used in multiple applications. However, its use as a treatment for type 2 diabetes mellitus (T2DM) has not yet been reported. In this study, we investigated the anti-T2DM effect of ECT and explored its potential molecular mechanism. In vivo, after treatment with ECT (20, 40 mg/kg) for 6 weeks, fasting blood glucose (FBG) was remarkably reduced in db/db mice. Moreover, glucose tolerance, insulin sensitivity and hyperinsulinemia were ameliorated treatment with ECT. The values of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) also showed that ECT could alleviate liver toxicity caused by diabetes in db/db mice. In vitro, ECT (15 and 30 μM) alleviated insulin resistance by increasing glucose consumption, glucose uptake and glycogen content in high glucose-induced HepG2 cells. The Western blotting (WB) results showed that ECT could upregulate the expression of phosphatidylinositol 3-kinase (PI3K), increase the phosphorylation of insulin receptor substrate 1 (IRS1) and protein kinase B (AKT) in vivo and in vitro. Besides, ECT improved the glycogen content by inhibiting the expression of glycogen synthase kinase3β (GSK3β) and promoting that of glycogen synthase (GS). Furthermore, administration of the PI3K/AKT signaling pathway inhibitor LY294002 abolished the beneficial effects of ECT. These findings are the first to verify that ECT has the potential to improve glucose metabolism and alleviate insulin resistance by activating the PI3K/AKT signaling pathway in db/db mice.
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Affiliation(s)
- Hui Zhang
- Shaanxi Key Laboratory of Degradable Biomedical Materials and Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China; Biotech & Biomed Research Institute, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China.
| | - Junfeng Hui
- Shaanxi Key Laboratory of Degradable Biomedical Materials and Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China; Biotech & Biomed Research Institute, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China.
| | - Jing Yang
- Shaanxi Key Laboratory of Degradable Biomedical Materials and Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China; Biotech & Biomed Research Institute, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China.
| | - Jianjun Deng
- Shaanxi Key Laboratory of Degradable Biomedical Materials and Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China; Biotech & Biomed Research Institute, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China.
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials and Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China; Biotech & Biomed Research Institute, Northwest University, Taibai North Road 229, Xi'an, Shaanxi, 710069, China.
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Xiang X, Xiang Y, Jin S, Wang Z, Xu Y, Su C, Shi Q, Chen C, Yu Q, Song C. The hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced diabetic mice and their active components characterized by LC-QTOF-MS/MS. J Food Sci 2020; 85:2933-2942. [PMID: 32794200 DOI: 10.1111/1750-3841.15373] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 05/22/2020] [Accepted: 06/18/2020] [Indexed: 01/07/2023]
Abstract
Fuzhuan Brick-Tea is a postfermented product with the hypoglycemic effect, which is prepared from the leaves of Camellia sinensis var. sinensis. However, the material basis associated with the hypoglycemic effect was not clear. The present research was designed to explore the hypoglycemic effect of extract/fractions from Fuzhuan Brick-Tea in streptozotocin-induced type II diabetic mice. Then an ultra-high pressure liquid chromatography along with quadrupole time of flight mass spectrometry was used to analyze the phytochemicals in Fuzhuan Brick-Tea fractions. As a result, the hypoglycemic and hypolipidemic effects were evidently observed from the serum biochemical indexes and liver pathological examination in type II diabetic mice. In addition, there were total of 20 major components including eight lysophosphatidylcholines (Lyso-PCs), five fatty acids, and seven novel theophylline derivatives tentatively identified in the active fraction from water extract. Therefore, these components were assumed to contribute partly to the hypoglycemic effect of Fuzhuan Brick-Tea. These findings also give the evidence that the Lyso-PCs, fatty acids, and novel theophylline derivatives in Fuzhuan Brick-Tea may provide benefits in ameliorating disorders of glucose and lipid metabolism. PRACTICAL APPLICATION: This study suggests that the Lyso-PCs, fatty acids, and novel theophylline derivatives in Fuzhuan Brick-Tea may provide benefits in ameliorating disorders of glucose and lipid metabolism. It can be taken as a beneficial diet additive or nutraceutical.
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Affiliation(s)
- Xingliang Xiang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Yi Xiang
- Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Shuna Jin
- State Key Laboratory of Environmental Health School of Public Health Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Zhiqiang Wang
- Mogon Golden Fiower Tea Technology Co. Ltd., Changsha, Hunan, China
| | - Yiqiang Xu
- Mogon Golden Fiower Tea Technology Co. Ltd., Changsha, Hunan, China
| | - Chao Su
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Qingxin Shi
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Cheng Chen
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
| | - Qingsong Yu
- Department of Otolaryngology Union Hospital Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
| | - Chengwu Song
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, Hubei, China
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Wu Y, Yang J, Liu X, Zhang Y, Lei A, Yi R, Tan F, Zhao X. Preventive effect of small-leaved Kuding tea ( Ligustrum robustum) on high-diet-induced obesity in C57BL/6J mice. Food Sci Nutr 2020; 8:4512-4522. [PMID: 32884731 PMCID: PMC7455952 DOI: 10.1002/fsn3.1758] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/11/2022] Open
Abstract
Small-leaved Kuding tea (SLKDT; Ligustrum robustum) is a traditional Chinese tea. We systematically investigated the effect of SLKDT extract on obesity. SLKDT-controlled weight gain in mice fed a high-fat diet. Tissue specimen results showed that the SLKDT extract alleviated liver damage and fat accumulation. Meanwhile, SLKDT extract improved dyslipidemia by decreasing total cholesterol, triglycerides, and low-density lipoprotein cholesterol levels and increasing high-density lipoprotein cholesterol levels. Furthermore, SLKDT extract reduced alanine aminotransferase, alkaline phosphatase, and aspartate transaminase levels in the serum and liver tissues; decreased inflammatory cytokines, including interleukin (IL)-1β, tumor necrosis factor-α, interferon-γ, and IL-6; and increased the anti-inflammatory cytokines, IL-4 and IL-10. The quantitative PCR results showed that SLKDT extract upregulated the mRNA expressions of peroxisome proliferator-activated receptor (PPAR)-α, lipoprotein lipase, carnitine palmitoyltransferase 1, and cholesterol 7 alpha hydroxylase and downregulated PPAR-γ and CCAAT/enhancer-binding protein-alpha mRNA expressions in the obese mouse livers to reduce adipocyte differentiation and fat accumulation, promote fat oxidation, and improve dyslipidemia, thereby inhibiting the immune response and alleviating liver injury. SLKDT shows a potential for preventing obesity and regulating obesity-related syndrome, so it is possible to be further developed as a novel treatment for fighting obesity.
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Affiliation(s)
- Ya Wu
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Jun Yang
- Department of GastroenterologyPeople's Hospital of Chongqing Banan DistrictChongqingChina
| | - Xiaojing Liu
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Ying Zhang
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Ailing Lei
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- College of Biological and Chemical EngineeringChongqing University of EducationChongqingChina
| | - Ruokun Yi
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
| | - Fang Tan
- Department of Public HealthOur Lady of Fatima UniversityValenzuelaPhilippines
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Research Center of Functional FoodChongqing University of EducationChongqingChina
- Chongqing Engineering Laboratory for Research and Development of Functional FoodChongqing University of EducationChongqingChina
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45
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Jing N, Liu X, Jin M, Yang X, Hu X, Li C, Zhao K. Fubrick tea attenuates high-fat diet induced fat deposition and metabolic disorder by regulating gut microbiota and caffeine metabolism. Food Funct 2020; 11:6971-6986. [PMID: 32697259 DOI: 10.1039/d0fo01282c] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Fubrick tea aqueous extract (FTEs) has been reported to improve lipid metabolism and gut microbiota communities in mice and humans. However, it is still unclear how FTEs prevents obesity through gut microbiota, and whether some other regulatory mechanisms are involved in the process. Here, we found that FTEs supplementation effectively alleviated the body weight gain, visceral fat accumulation, dyslipidemia, and impaired glucose tolerance induced by a high-fat diet (HFD), and fecal microbiota transplantation (FMT) from FTEs-treated mice showed similar protective effects as FTEs supplementation in mice fed with a HFD. The results confirmed that gut microbiota played key roles in attenuating HFD-induced fat deposition and metabolic disorder. In particular, FTEs reversed HFD-induced gut microbiota dysbiosis via increasing the relative abundances of Bacteroides, Adlercreutzia, Alistipes, Parabacteroides, and norank_f_Lachnospiraceae, and reducing that of Staphylococcus. Interestingly, FTEs could still alleviate HFD-induced lipid accumulation in mice treated with antibiotics, which had increased relative abundances of Bacteroidetes, Bacteroides, and Bacteroides_uniformis sp. In addition, supplementation with FTEs also modified the serum metabolome, especially the "caffeine metabolism" pathway. Furthermore, FTEs supplementation increased the concentrations of caffeine, theophylline, and theobromine in serum, which were positively correlated with an abundance of norank_f_Lachnospiraceae. Overall, FTEs exerts beneficial effects against obesity induced by HFD, and the underlying mechanism is partially related to the reprogramming of intestinal microbiota, while the metabolism of caffeine in FTEs also played an important role in the process. This study provides a theoretical basis for the further study of the anti-obesity effects of FTEs and the consideration of gut microbiota as a potential target for the treatment of obesity induced by a HFD.
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Affiliation(s)
- Nana Jing
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, PR China.
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46
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Xiang-Li, Si-Chen, Zhao ZT, Meng-Zhao, Yi-Han, Ye XM, Qi-An, Ouyang KH, Wang WJ. Effects of polysaccharides from Yingshan Yunwu tea on meat quality, immune status and intestinal microflora in chickens. Int J Biol Macromol 2020; 155:61-70. [PMID: 32224178 DOI: 10.1016/j.ijbiomac.2020.03.198] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/19/2020] [Accepted: 03/21/2020] [Indexed: 02/07/2023]
Abstract
The present study was aimed to investigate the effects of the addition of Yingshan Yunwu green tea polysaccharide conjugates (GTPC) on meat quality, immune response and gut microflora in chickens. A total of 200 chickens with average initial body weight were randomly allotted to 4 groups. Intestinal samples were collected at the end of experiment for bacterial culture and microbial community analysis by 16S rDNA gene sequencing using Illumina MiSeq. Chicken breast muscle and serum were also sampled for analysis of meat quality and immune function. The results showed that dietary GTPC addition increased (P < 0.05) chicken breast muscle pH and redness-greenness (a*) value and decreased (P < 0.05) the values of lightness (L*), yellowness-blueness (b*), hardness, toughness and adhesiveness. In addition, dietary supplementation of GTPC increased (P < 0.05) the weight of thymus and bursa and serum concentrations of IgA and IgG. Furthermore, of the 10 bacterial phyla, the predominant taxa across all sampling time-points were Bacteroidetes, Firmicutes, Proteobacteria, and Deferribacteres, representing >97% of all sequences. GTPC increased the abundance of Bacteroidetes and Lactobacillus, and decreased the abundance of Proteobacteria. These findings provided some references of the application of GTPC in the poultry industry.
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Affiliation(s)
- Xiang-Li
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Si-Chen
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zi-Tong Zhao
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Meng-Zhao
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yi-Han
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xi-Mei Ye
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Qi-An
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ke-Hui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China..
| | - Wen-Jun Wang
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China..
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47
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Xiang-Li, Si-Chen, Zhao ZT, Meng-Zhao, Yi-Han, Ye XM, Qi-An, Ouyang KH, Wang WJ. Effects of polysaccharides from Yingshan Yunwu tea on meat quality, immune status and intestinal microflora in chickens. Int J Biol Macromol 2020. [DOI: https://doi.org/10.1016/j.ijbiomac.2020.03.198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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48
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Liu G, Duan Z, Wang P, Fan D, Zhu C. Purification, characterization, and hypoglycemic properties of eurocristatine from Eurotium cristatum spores in Fuzhuan brick tea. RSC Adv 2020; 10:22234-22241. [PMID: 35516628 PMCID: PMC9054505 DOI: 10.1039/d0ra03423a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Accepted: 06/02/2020] [Indexed: 01/24/2023] Open
Abstract
Fuzhuan brick tea (FBT) is a Chinese dark tea that is famous for its significant health benefits, in which Eurotium cristatum (E. cristatum) strains play a vital role in its postfermentation process. In this study, eurocristatine with hypoglycemic activity was discovered for the first time and purified from the spores of E. cristatum growing in FBT. Eurocristatine (98%) was obtained by D-101 macroporous resin-based column chromatography and preparative high performance liquid chromatography (HPLC) with a C18 column as the stationary phase and 35% acetonitrile in ultrapure water as the mobile phase. Hypoglycemic activity in a Hep-G2 cell hypoglycemic model was used as a screening indicator during purification. The chemical structure of eurocristatine was characterized by ESI/MS, 1H NMR and 13C NMR analyses. The antidiabetic effects of eurocristatine were verified in high-fat diet/streptozocin-induced type 2 diabetes mellitus (T2DM) rats. The results showed that eurocristatine significantly reduced fasting blood glucose. Our study demonstrated that eurocristatine, as a newly discovered hypoglycemic active substance, could be considered a potential candidate for the treatment of diabetes and its complications.
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Affiliation(s)
- Gang Liu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China +86-29-88305118 +86-29-88305118
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
- Biotech & Biomed Research Institute, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
| | - Zhiguang Duan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China +86-29-88305118 +86-29-88305118
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
- Biotech & Biomed Research Institute, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
| | - Pan Wang
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China +86-29-88305118 +86-29-88305118
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
- Biotech & Biomed Research Institute, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China +86-29-88305118 +86-29-88305118
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
- Biotech & Biomed Research Institute, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China +86-29-88305118 +86-29-88305118
- Shaanxi R&D Center of Biomaterials and Fermentation Engineering, School of Chemical Engineering, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
- Biotech & Biomed Research Institute, Northwest University Taibai North Road 229 Xi'an Shaanxi 710069 China
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Ye Z, Wang X, Fu R, Yan H, Han S, Gerelt K, Cui P, Chen J, Qi K, Zhou Y. Determination of six groups of mycotoxins in Chinese dark tea and the associated risk assessment. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2020; 261:114180. [PMID: 32088438 DOI: 10.1016/j.envpol.2020.114180] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 02/10/2020] [Accepted: 02/11/2020] [Indexed: 06/10/2023]
Abstract
Chinese dark tea is widely enjoyed for its multiple health-promoting effects and pleasant taste. However, its production involves fermentation by microbiota in raw tea, some of which are filamentous fungi and thus potential mycotoxin producers. Accordingly, whether mycotoxins pose health risk on dark tea consumption has become a public concern. In this study, a cleaning method of multi-functional column (MFC) and immunoaffinity column (IAC) in tandem combined to HPLC detection was developed and validated for determining ten mycotoxins of six groups (i.e., aflatoxins of B1, B2, G1 and G2, ochratoxin A, zearalenone, deoxynivalenol, fumonisins of B1, B2, and T-2) in dark teas. The interferences from secondary metabolites were effectively reduced, and the sensitivities and recoveries of the method were qualified for tea matrices. Six groups mycotoxins were determined in 108 samples representing the major Chinese dark teas by using the new method. Subsequently, the dietary exposure and health risks were evaluated for different age and gender groups in Kunming and Pu'er in China and Ulan Bator in Mongolia. The occurrence of zearalenone was 4.63% and that of ochratoxin A was 1.85%, with the other four groups mycotoxins were below the limits of quantification. The hazard index values for the five groups' non-carcinogenic mycotoxins were far below 1.0. The deterministic risk assessment indicated no non-carcinogenic risks for dark tea consumption in the three areas. Probabilistic estimation showed that the maximum value of 95th percentile carcinogenic risk value for the aflatoxins was 2.12 × 10-8, which is far below the acceptable carcinogenic risk level (10-6). Hereby, six groups mycotoxins in Chinese dark tea showed no observed risk concern to consumers.
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Affiliation(s)
- Ziling Ye
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Xu Wang
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Ruiyan Fu
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Hangbin Yan
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Sanqing Han
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Khishigjargal Gerelt
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Pu Cui
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Kezong Qi
- Anhui Province Key Laboratory of Veterinary Pathobiology and Disease Control, China
| | - Yu Zhou
- State Key Laboratory of Tea Biology and Utilization, School of Tea and Food Science Technology, Anhui Agricultural University, Heifei 230036, China; Anhui Province Key Laboratory of Veterinary Pathobiology and Disease Control, China.
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Liu TT, Liu XT, Chen QX, Shi Y. Lipase Inhibitors for Obesity: A Review. Biomed Pharmacother 2020; 128:110314. [PMID: 32485574 DOI: 10.1016/j.biopha.2020.110314] [Citation(s) in RCA: 146] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 02/08/2023] Open
Abstract
With the rapid increase in the population of obese individuals, obesity has become a global problem. Many kinds of chronic metabolic diseases easily caused by obesity have received increasing attention from researchers. People are also striving to find various safe and effective treatment methods as well as anti-obesity medicines. Pancreatic lipase (PL) inhibitors have received substantial attention from researchers in recent years, and PL inhibitors from natural products have attracted much attention due to their structural diversity, low toxicity and wide range of sources. They have been used in the intestinal tract, blood, and the central nervous system with no side effects, and these advantages could lead to a new generation of diet pills or health care products with great development potential. This article is mainly aimed at discussing the research of obesity drug treatment with PL inhibitors and offers a brief review of related properties and the use of PL inhibitors in the field of weight loss.
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Affiliation(s)
- Tian-Tian Liu
- Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen 361005, China
| | - Xiao-Tian Liu
- Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen 361005, China
| | - Qing-Xi Chen
- Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen 361005, China
| | - Yan Shi
- Key Laboratory of the Ministry of Education for Coastal and Wetland Ecosystems, School of Life Sciences, Xiamen University, Xiamen 361005, China.
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