Tea intervention ameliorated metabolic dysfunction caused by circadian rhythm disorders via gut microbiota-bile acid-FXR axis

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-13 DOI:10.1016/j.jff.2024.106566

Yang Wei, Siwei Miao, Kang Wei, Lanlan Peng, Xinlin Wei

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Abstract

With the rapid development of society and changing lifestyles, people often encounter circadian rhythm disorder (CRD). Although tea active components have shown promise in improving CRD, a comprehensive comparison of different types of tea in improving CRD is still lacking, and the mechanism of regulating CRD-induced metabolic disorders remained unclear. This study selected three representative teas (Green tea, black tea, and dark tea) and compared the ameliorative effects of different teas on CRD-induced metabolic dysfunction. Furthermore, tea intervention improved the metabolic syndrome associated with CRD mainly through decreasing relative abundance of BSH-producing microbes, increasing conjugated bile acids (BAs) that act in an antagonistic manner on intestinal farnesoid X receptor (FXR), and promoting elimination of BAs via the feces. Our results shed light into the mechanisms behind the ameliorative effect of tea intervention on metabolic dysfunction caused by CRD, and suggest that the gut microbiota-bile acid-FXR axis may be potential therapies.

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茶干预通过肠道微生物群-胆汁酸-FXR 轴改善昼夜节律紊乱引起的代谢功能障碍

随着社会的快速发展和生活方式的改变，人们经常会遇到昼夜节律紊乱（CRD）的问题。尽管茶叶中的有效成分在改善昼夜节律紊乱方面表现出良好的前景，但目前仍缺乏对不同种类茶叶在改善昼夜节律紊乱方面作用的全面比较，而调节昼夜节律紊乱引起的代谢紊乱的机制仍不清楚。本研究选择了三种具有代表性的茶叶（绿茶、红茶和黑茶），比较了不同茶叶对 CRD 诱导的代谢功能障碍的改善作用。结果表明，茶叶对CRD相关代谢综合征的改善作用主要体现在：降低BSH产生微生物的相对丰度；增加共轭胆汁酸（BAs），以拮抗肠道法尼类脂X受体（FXR）；促进BAs通过粪便排出体外。我们的研究结果揭示了茶干预对 CRD 引起的代谢功能障碍的改善作用背后的机制，并表明肠道微生物群-胆汁酸-FXR 轴可能是一种潜在的疗法。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.