Theabrownin, gut microbiota, and obesity: Effects and mechanisms

Abstract

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.