Aged black tea alleviates constipation in mice by modulating intestinal neurotransmitters and decreasing AQP3 and AQP9 expression

IF 3.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2023-10-30 DOI:10.29219/fnr.v67.9513

Yu Wu, Qiuhua Li, Junxi Cao, Fenling Fan, Lishe Gan, Rihui Wu, Jingwei Jin, Ruohong Chen, Lingli Sun, Zhenbiao Zhang, Xingfei Lai, Wing-Leung Wong, Shili Sun, Dongli Li

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引用次数: 0

Abstract

Background: Black tea is fully fermented tea with abundant functional components that benefit the gastrointestinal tract. But whether black tea extract relieves constipation is unknown. Therefore, we used loperamide to induce constipation in mice to assess the therapeutical effect of extracts from aged black tea with different storage times. Design: Sixty-three C57BL/6J male mice were randomly divided into Control group (Con), Model group (Mod), Positive group (Pos), aged 6 years group (15Y), aged 4 years group (17Y), aged 2 years group (19Y), and unaged group (21Y). Mice were given loperamide (20 mg/kg, twice a day) to induce constipation for 10 days, and black tea extracts (500 mg/kg) were intragastrically given for 7 days while continuing modeling. Results: The results showed that black tea extracts relieved constipation symptoms by improving defecation weight, fecal water content, and gastrointestinal transit rate. Black tea extracts can also protect colon tissue, regulate serum neurotransmitters, increase the levels of excitatory neurotransmitters motilin (MTL) and substance P (SP), and decrease the levels of inhibitory neurotransmitters vasoactive intestinal peptide (VIP) and nitric oxide (NO). Immunohistochemistry (IHC) showed that black tea extracts were able to reduce AQP3 and AQP9 expression in the colon of constipated mice. In addition, Reverse transcription-quantitative polymerase chain reaction (RT-qPCR) showed that black tea extracts could decrease AQP3 and AQP9 mRNA expression. The relief effect of aged black tea (15Y) with the longest storage was better than that of other years, which may be due to the role of active ingredients such as thearubigins (TRs), soluble sugar, tea polysaccharide (TPS), gallic acid (GA), and catechin gallate (CG) in aged black tea. Conclusions: Based on these results, we believe that regular consumption of black tea is effective in relieving constipation, and that black tea is more effective in relieving constipation as the storage time increases.

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陈年红茶通过调节肠道神经递质，降低AQP3和AQP9的表达来缓解小鼠便秘

背景:红茶是一种完全发酵的茶，含有丰富的有益胃肠道的功能成分。但红茶提取物是否能缓解便秘还不得而知。因此，我们采用洛哌丁胺诱导小鼠便秘，以评估不同贮存时间的陈年红茶提取物的治疗作用。设计:将63只C57BL/6J雄性小鼠随机分为对照组(Con)、模型组(Mod)、阳性组(Pos)、6岁组(15Y)、4岁组(17Y)、2岁组(19Y)和未龄组(21Y)。小鼠灌胃洛哌丁胺(20 mg/kg，每天2次)致便秘10 d，红茶提取物(500 mg/kg)灌胃7 d，同时继续造模。结果:红茶提取物通过改善排便重量、粪便含水量和胃肠道转运率来缓解便秘症状。红茶提取物还能保护结肠组织，调节血清神经递质，提高兴奋性神经递质胃动素(MTL)和P物质(SP)水平，降低抑制性神经递质血管活性肠肽(VIP)和一氧化氮(NO)水平。免疫组化(IHC)结果显示，红茶提取物可降低便秘小鼠结肠AQP3和AQP9的表达。逆转录-定量聚合酶链反应(RT-qPCR)显示，红茶提取物可降低AQP3和AQP9 mRNA的表达。贮藏时间最长的陈年红茶(15Y)的缓解效果优于其他年份，这可能与陈年红茶中茶红素(TRs)、可溶性糖、茶多糖(TPS)、没食子酸(GA)、儿茶素没食子酸酯(CG)等活性成分的作用有关。结论:基于这些结果，我们认为经常饮用红茶有缓解便秘的作用，并且随着红茶存放时间的增加，其缓解便秘的效果更明显。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.