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Sun L, Wen L, Li Q, Chen R, Wen S, Lai X, Lai Z, Cao J, Zhang Z, Hao M, Cao F, Sun S. Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes. Nutrients 2024; 16:998. [PMID: 38613030 PMCID: PMC11013065 DOI: 10.3390/nu16070998] [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: 03/01/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Black tea (BT), the most consumed tea worldwide, can alleviate hyperlipidemia which is a serious threat to human health. However, the quality of summer BT is poor. It was improved by microbial fermentation in a previous study, but whether it affects hypolipidemic activity is unknown. Therefore, we compared the hypolipidemic activity of BT and microbially fermented black tea (EFT). The results demonstrated that BT inhibited weight gain and improved lipid and total bile acid (TBA) levels, and microbial fermentation reinforced this activity. Mechanistically, both BT and EFT mediate bile acid circulation to relieve hyperlipidemia. In addition, BT and EFT improve dyslipidemia by modifying the gut microbiota. Specifically, the increase in Lactobacillus johnsonii by BT, and the increase in Mucispirillum and Colidextribacter by EFT may also be potential causes for alleviation of hyperlipidemia. In summary, we demonstrated that microbial fermentation strengthened the hypolipidemic activity of BT and increased the added value of BT.
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Affiliation(s)
- Lingli Sun
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Lianghua Wen
- College of Horticulture, South China Agricultural University, Guangzhou 510000, China; (L.W.); (F.C.)
| | - Qiuhua Li
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Ruohong Chen
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Shuai Wen
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Xingfei Lai
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Zhaoxiang Lai
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Junxi Cao
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Zhenbiao Zhang
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Mengjiao Hao
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
| | - Fanrong Cao
- College of Horticulture, South China Agricultural University, Guangzhou 510000, China; (L.W.); (F.C.)
| | - Shili Sun
- Tea Research Institute, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; (L.S.); (Q.L.); (R.C.); (S.W.); (X.L.); (Z.L.); (J.C.); (Z.Z.); (M.H.)
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Gao T, Fu J, Liu L, Bai J, Lv Y, Zhu Y, Lan Y, Cao X, Feng H, Shen C, Liu S, Zhang S, Guo J. Transcriptome and proteomics conjoint analysis reveal anti-alcoholic liver injury effect of Dianhong Black Tea volatile substances. Food Sci Nutr 2024; 12:313-327. [PMID: 38268900 PMCID: PMC10804116 DOI: 10.1002/fsn3.3763] [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: 05/30/2023] [Revised: 09/25/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
Dianhong Black Tea, a fermented tea containing various bioactive ingredients, has been found to have a significant role in alleviating alcoholic liver injury (ALI). One of its main unique components, Dianhong Black Tea volatile substances (DBTVS), may have potential anti-ALI effects. However, its effects and underlying molecular mechanisms are still unknown. In this study, we aimed to investigate the potential of DBTVS as an anti-ALI agent using alcohol-fed rats. We assessed the effect of DBTVS on ALI by analyzing serum transaminase and lipid levels, as well as conducting hematoxylin-eosin and oil red O staining. Additionally, GC-MS was used to detect the components of DBTVS, while transcriptome, proteomics analysis, Western blot, and molecular docking were employed to uncover the underlying mechanisms. Our results demonstrated that DBTVS significantly reduced serum ALT and AST levels and improved lipid metabolism disorders. Moreover, we identified 14 components in DBTVS, with five of them exhibiting strong binding affinity with key proteins. These findings suggested that DBTVS could be a promising agent for the prevention and treatment of ALI. Its potential therapeutic effects may be attributed to its ability to regulate lipid metabolism through the PPAR signaling pathway.
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Affiliation(s)
- Tinghui Gao
- Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, College of PharmacyChengdu University of Traditional Chinese MedicineChengduP.R. China
| | - JiaoJiao Fu
- College of Medical TechnologyChengdu University of Traditional Chinese MedicineChengduP.R. China
| | - Lin Liu
- Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, College of PharmacyChengdu University of Traditional Chinese MedicineChengduP.R. China
| | - Jing Bai
- College of Medical TechnologyChengdu University of Traditional Chinese MedicineChengduP.R. China
| | - Yangjun Lv
- Hangzhou Tea Research Institute, China CoopHangzhouP.R. China
| | - Yuejin Zhu
- Hangzhou Tea Research Institute, China CoopHangzhouP.R. China
| | - Yu Lan
- Luzhou Laojiao Group Co. Ltd.LuzhouP.R. China
| | | | | | - Caihong Shen
- National Engineering Research Center of Solid‐State BrewingLuzhouP.R. China
| | - Sijing Liu
- College of Medical TechnologyChengdu University of Traditional Chinese MedicineChengduP.R. China
| | - Shikang Zhang
- Hangzhou Tea Research Institute, China CoopHangzhouP.R. China
| | - Jinlin Guo
- Key Laboratory of Characteristic Chinese Medicine Resources in Southwest China, College of PharmacyChengdu University of Traditional Chinese MedicineChengduP.R. China
- College of Medical TechnologyChengdu University of Traditional Chinese MedicineChengduP.R. China
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