Gut microbiota-astrocyte crosstalk: A novel pathway for oolong tea polyphenols to reverse ultra-processed foods-induced sleep deterioration

Abstract

In the context of accelerated economic and societal development, the consumption of ultra-processed foods (UPFs) has increased significantly, and the presence of advanced glycation end products (AGEs) further exacerbates the health risks associated with UPFs. AGEs significantly impair sleep quality through the microbiota-gut-brain axis (MGBA), particularly by disrupting gut microbiota homeostasis, affecting the synthesis and metabolism of 5-hydroxytryptamine (5-HT), and subsequently interfering with astrocyte function, leading to sleep disorders. This article systematically elaborates on the formation mechanism of AGEs in UPFs, their negative impact on gut microbiota, and the multiple pathways through which they affect sleep via the MGBA. Oolong tea polyphenols (OTP), as the main polyphenolic compounds in tea, possess significant antioxidant and anti-inflammatory properties. They can improve AGEs-induced decline in sleep quality by modulating gut microbiota structure, enhancing short-chain fatty acids (SCFAs) production, restoring intestinal barrier function, and further mediating astrocyte activation and 5-HT metabolism. This article focuses on the mechanism by which OTP alleviate sleep disorders through the MGBA, providing new perspectives for developing prevention and treatment strategies for sleep disorders.