Metabolic characteristics of yellow tea kombucha and its obesity-prevention potential in high-fat diet induced obesity in mice

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-16 DOI:10.1016/j.fbio.2025.107075

Yaowei Liu , Zhe Wang , Yan Zheng , Ruonan Liu , Peng Zhou

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引用次数: 0

Abstract

Functional tea beverages are gaining more and more attention globally. This study investigated the metabolic characteristics of yellow tea kombucha (YTK) and evaluated its potential in preventing obesity in vivo. The results showed that the color of yellow tea kombucha became lighter, and the total acidity and total polyphenols increased during the fermentation process. In total, 444 metabolites were quantified, and there are 151 significantly differently metabolites in fresh tea broth and kombucha made from. The content of organic acids, amino acids, and secondary metabolites of plants all increased after fermentation. Besides, the animal experiments showed that YTK showed great potential in preventing high fat feed (HFD) induced obesity. Histological observation indicated YTK treatment alleviated the adipose accumulation in both white adipose and liver tissue. In addition, YTK treatment decreased the total cholesterol (TC) and total triglyceride (TG) levels in blood. The transcriptome revealed that YTK alleviated the HFD-induced obesity of mice by regulating the genes expression involved with fatty acids metabolism in both white adipose and liver. These findings support further investigation into kombucha as a functional beverage for obesity prevention.

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黄茶康普茶的代谢特性及其对高脂饮食诱导肥胖小鼠的预防作用

功能性茶饮料越来越受到全球的关注。本研究研究了黄茶康普茶（YTK）的代谢特性，并评估了其在体内预防肥胖的潜力。结果表明，在发酵过程中，黄茶的颜色变浅，总酸度和总多酚含量增加。共测定了444种代谢物，其中鲜茶汤和康普茶的代谢物有151种差异显著。发酵后植物有机酸、氨基酸和次生代谢产物含量均有所增加。此外，动物实验表明，YTK在预防高脂饲料（HFD）诱导的肥胖方面具有很大的潜力。组织学观察表明，YTK治疗可减轻白色脂肪组织和肝组织的脂肪堆积。此外，YTK治疗降低了血液中总胆固醇（TC）和总甘油三酯（TG）水平。转录组显示，YTK通过调节白色脂肪和肝脏中脂肪酸代谢相关基因的表达，减轻了hfd诱导的小鼠肥胖。这些发现支持了对康普茶作为一种预防肥胖的功能性饮料的进一步调查。

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来源期刊

Food Bioscience Biochemistry, 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.