茶多酚通过调节高脂饮食诱导小鼠的肠道微生物群-SCFAs-屏障和炎症减轻肥胖症

IF 4.5 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Baoming Tian, Pinjiao Huang, Yizhu Pan, Hong Gu, Kai Yang, Zhengxun Wei, Xiangchun Zhang
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引用次数: 0

摘要

高脂饮食(HFD)导致的肥胖是一种慢性代谢紊乱,对人类健康构成严重威胁。茶多酚(TPs)可以通过调节肠道微生物群来预防高脂饮食引起的肥胖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Tea Polyphenols Reduced Obesity by Modulating Gut Microbiota-SCFAs-Barrier and Inflammation in High-Fat Diet-Induced Mice

Tea Polyphenols Reduced Obesity by Modulating Gut Microbiota-SCFAs-Barrier and Inflammation in High-Fat Diet-Induced Mice

Tea Polyphenols Reduced Obesity by Modulating Gut Microbiota-SCFAs-Barrier and Inflammation in High-Fat Diet-Induced Mice

Scope

Obesity by high-fat diets (HFDs) is a chronic metabolic disorder that poses a significant threat to human health. Tea polyphenols (TPs) can prevent obesity caused by HFD by modulating gut microbiota.

Methods and results

To explore the function of TP in mitigating the effects of obesity and inflammation, mice are fed HFDs either with or without TP. TP supplementation effectively attenuates HFD-induced weight gain, liver and adipose tissue accumulation, while also improving liver fat content as well as colon and ileum tissue morphology. TP supplementation leads to a downregulation of lipid accumulation genes and an upregulation of lipid-decomposition genes. Moreover, TP increases Blautia and Faecalibaculum while reducing the Colidextribacter and short-chain fatty acids in HFD-induced mice, significantly activates G protein-coupled receptors, inhibits histone deacetylases, enhances intestinal tight junction expression levels, reduces intestinal permeability, and thereby preserves intestinal barrier integrity. Additionally, TP markedly suppresses the expression of inflammatory cytokines and inhibits the activation of TLR4 signaling pathways.

Conclusion

These findings suggest that TP holds great promise for improving both obesity management and alleviating intestinal inflammation, and provides a clue for understanding the antiobesity effects of TP.

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来源期刊
Molecular Nutrition & Food Research
Molecular Nutrition & Food Research 工程技术-食品科技
CiteScore
8.70
自引率
1.90%
发文量
250
审稿时长
1.7 months
期刊介绍: Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.
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