{"title":"茶褐素、肠道微生物群和肥胖症:影响和机制","authors":"Junqing Hu , Yi Li , Tongtong Zhang","doi":"10.1016/j.fbio.2024.105381","DOIUrl":null,"url":null,"abstract":"<div><div>With renewed interest in the human microbiome over the past decade, a significant vision has emerged aimed at enhancing our understanding and manipulation of gut microbiota. Diet has been identified as a key factor influencing both the composition and function of the gut microbiome. Dietary plants, such as tea, have been associated with a wide range of health benefits due to their bioactive components. Theabrownin (TB), a potential prebiotic compound derived from tea, has been linked to a variety of health benefits and the improvement of certain diseases. The primary objective of this review is to focus on the anti-obesity effects and mechanisms of TB through its interaction with gut microbiota. In this review, we provide a brief overview of the current understanding of gut microbiota and its connections to diet and obesity, with a particular emphasis on microbial metabolites. We primarily cover TB from Chinese teas, highlighting its major chemical and physiological characteristics, as well as potential pathways for obesity prevention via the gut microbiota, particularly concerning the gut–liver axis. Finally, we discuss the opportunities and challenges associated with studying the critical role of gut microbiome–TB interactions in obesity and obesity-related metabolic disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105381"},"PeriodicalIF":4.8000,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Theabrownin, gut microbiota, and obesity: Effects and mechanisms\",\"authors\":\"Junqing Hu , Yi Li , Tongtong Zhang\",\"doi\":\"10.1016/j.fbio.2024.105381\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>With renewed interest in the human microbiome over the past decade, a significant vision has emerged aimed at enhancing our understanding and manipulation of gut microbiota. Diet has been identified as a key factor influencing both the composition and function of the gut microbiome. Dietary plants, such as tea, have been associated with a wide range of health benefits due to their bioactive components. Theabrownin (TB), a potential prebiotic compound derived from tea, has been linked to a variety of health benefits and the improvement of certain diseases. The primary objective of this review is to focus on the anti-obesity effects and mechanisms of TB through its interaction with gut microbiota. In this review, we provide a brief overview of the current understanding of gut microbiota and its connections to diet and obesity, with a particular emphasis on microbial metabolites. We primarily cover TB from Chinese teas, highlighting its major chemical and physiological characteristics, as well as potential pathways for obesity prevention via the gut microbiota, particularly concerning the gut–liver axis. Finally, we discuss the opportunities and challenges associated with studying the critical role of gut microbiome–TB interactions in obesity and obesity-related metabolic disorders.</div></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":\"62 \",\"pages\":\"Article 105381\"},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-10-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224018121\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224018121","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Theabrownin, gut microbiota, and obesity: Effects and mechanisms
With renewed interest in the human microbiome over the past decade, a significant vision has emerged aimed at enhancing our understanding and manipulation of gut microbiota. Diet has been identified as a key factor influencing both the composition and function of the gut microbiome. Dietary plants, such as tea, have been associated with a wide range of health benefits due to their bioactive components. Theabrownin (TB), a potential prebiotic compound derived from tea, has been linked to a variety of health benefits and the improvement of certain diseases. The primary objective of this review is to focus on the anti-obesity effects and mechanisms of TB through its interaction with gut microbiota. In this review, we provide a brief overview of the current understanding of gut microbiota and its connections to diet and obesity, with a particular emphasis on microbial metabolites. We primarily cover TB from Chinese teas, highlighting its major chemical and physiological characteristics, as well as potential pathways for obesity prevention via the gut microbiota, particularly concerning the gut–liver axis. Finally, we discuss the opportunities and challenges associated with studying the critical role of gut microbiome–TB interactions in obesity and obesity-related metabolic disorders.
Food BioscienceBiochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍:
Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.