Summer-autumn tea promotes adipocyte browning and thermogenesis in association with gut microbiota regulation in high-fat diet-fed mice.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-10-31 DOI:10.1039/d4fo03826f
Chengcheng Yang, Luyao Liu, Yao Du, Lu Zhao, Lu Liu, Xingbin Yang, Yan Zhao
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Abstract

This study revealed for the first time the anti-obesity effect of summer-autumn tea aqueous extract (SATE) and its underlying mechanism. High-fat diet (HFD)-fed C57BL/6J mice were treated with or without 400 mg kg-1 SATE for 12 weeks, and administration of SATE significantly ameliorated glucolipid metabolism disorder and induced beige-fat development and brown adipose tissue (BAT)-derived non-shivering thermogenesis via the AMPK-PGC-1α-UCP1 signal axis in HFD-fed mice. 16S rDNA-based microbiota and targeted metabolomics analyses indicated that SATE improved intestinal microbiota dysbiosis and microbial metabolism abnormality caused by HFD, reflected by a dramatic increase in the relative abundance of Muribaculaceae, Bifidobacterium and Odoribacter and production of short-chain fatty acids (SCFAs). Interestingly, SATE-induced thermogenesis was highly correlated with the reconstruction of the gut microbiome and the formation of SCFAs. These findings suggest that SATE has the potential to alleviate obesity by activating adipose browning and thermogenesis in association with the reconstruction of the gut microbiota and its metabolites, providing a theoretical foundation for summer-autumn tea as a functional tea to prevent obesity.

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夏秋茶与肠道微生物群调节有关,可促进高脂饮食喂养小鼠脂肪细胞褐变和产热。
本研究首次揭示了夏秋茶水提取物(SATE)的抗肥胖作用及其内在机制。高脂饮食(HFD)喂养的C57BL/6J小鼠接受或不接受400 mg kg-1 SATE治疗12周后,服用SATE可显著改善糖脂代谢紊乱,并通过AMPK-PGC-1α-UCP1信号轴诱导米脂发育和棕色脂肪组织(BAT)衍生的非颤抖性产热。基于16S rDNA的微生物群和靶向代谢组学分析表明,SATE改善了HFD引起的肠道微生物群失调和微生物代谢异常,具体表现为Muribaculaceae、Bifidobacterium和Odoribacter的相对丰度和短链脂肪酸(SCFAs)的产生急剧增加。有趣的是,SATE 诱导的产热与肠道微生物组的重建和 SCFAs 的形成高度相关。这些研究结果表明,夏秋茶具有通过激活脂肪褐变和产热以及重建肠道微生物群及其代谢产物来缓解肥胖的潜力,为夏秋茶作为预防肥胖的功能性茶叶提供了理论基础。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
期刊最新文献
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