4.7 Article

Fuzhuan Brick Tea Polysaccharides Attenuate Metabolic Syndrome in High-Fat Diet Induced Mice in Association with Modulation in the Gut Microbiota

期刊

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 66, 期 11, 页码 2783-2795

出版社

AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b00296

关键词

Fuzhuan brick tea; polysaccharides; metabolic syndrome; gut microbiota; modulation

资金

  1. National Key Research and Development Program of China [2017YFD0400800]
  2. Priority Academic Program Development of Jiangsu Higher Education Institutions [KYCX17_0632]
  3. Postgraduate Research & Practice Innovation Program of Jiangsu Province [KYCX17_0632]

向作者/读者索取更多资源

An increasing amount of evidence suggests that the gut microbiota composition and structure contribute to the pathophysiology of metabolic syndrome (MS), which has been put forward as a new target in the treatment of diet-induced MS. In this work, we aimed to investigate effects of Fuzhuan brick tea polysaccharides (FBTPS) on MS and gut microbiota dysbiosis in high-fat diet (HFD) fed mice and to further investigate whether its attenuation of MS is related to the modulation of gut microbiota. The results showed that FBTPS intervention could significantly attenuate metabolic syndrome in HFD-induced mice. Based on results of sequencing, FBTPS treatment could increase the phylogenetic diversity of HFD-induced microbiota. FBTPS intervention could significantly restore the HFD-induced increases in relative abundances of Erysipelotrichaceae, Coriobacteriaceae, and Streptococcaceae. Spearman's correlation analysis showed that 44 key OTUs were negatively or positively associated with MS. Our results suggested that FBTPS could serve as a novel candidate for prevention of MS in association with the modulation of gut microbiota.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

Review Food Science & Technology

A critical review of Fuzhuan brick tea: processing, chemical constituents, health benefits and potential risk

Guijie Chen, Yujia Peng, Minhao Xie, Weiqi Xu, Chunxu Chen, Xiaoxiong Zeng, Zhonghua Liu

Summary: Fuzhuan brick tea (FBT), a traditional beverage in China's border regions, has gained attention for its unique flavor and various health benefits. Despite this, FBT has received less attention compared to green tea, oolong tea, and black tea. This review highlights the processing, microorganisms, chemical constituents, health benefits, and potential risks associated with FBT. Fungal fermentation plays a key role in the processing of FBT, and the dominant fungal community is identified as Aspergillus cristatus. FBT exhibits diverse biological activities, such as antioxidant, anti-inflammatory, anti-obesity, anti-bacterial, and anti-tumor effects. The potential risks of FBT are also discussed. Overall, this review aims to stimulate further research on FBT.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Article Food Science & Technology

Immunomodulatory activity of polysaccharides from the mycelium of Aspergillus cristatus, isolated from Fuzhuan brick tea, associated with the regulation of intestinal barrier function and gut microbiota

Zhiyong Xie, Yixuan Bai, Guijie Chen, Wei Dong, Yujia Peng, Weiqi Xu, Yi Sun, Xiaoxiong Zeng, Zhonghua Liu

Summary: IPSs from Aspergillus cristatus exhibited immunomodulatory activity in vitro and in vivo, boosting immune function, improving intestinal barrier function, and balancing gut microbiota. These results indicate the potential of IPSs as probiotics and immunomodulators for strengthening host immunity and gut health.

FOOD RESEARCH INTERNATIONAL (2022)

Article Biochemistry & Molecular Biology

Anti-inflammatory and gut microbiota modulatory effects of polysaccharides from Fuzhuan brick tea on colitis in mice induced by dextran sulfate sodium

Ziqi Zeng, Zhiyong Xie, Guijie Chen, Yi Sun, Xiaoxiong Zeng, Zhonghua Liu

Summary: This study found that both CFBTPS and FBTPS-3 have potential in attenuating colitis induced by DSS in mice, with FBTPS-3 showing a better anti-inflammatory effect than CFBTPS.

FOOD & FUNCTION (2022)

Article Chemistry, Applied

Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures

Xuhui Kan, Yuhang Hu, Yujie Huang, Xia Fan, Guijie Chen, Hong Ye, Xiaoxiong Zeng

Summary: This study prepared a novel emulsifier WPI-GA-C and investigated its effects on human gut microbiota. The results showed that WPI-GA-C-stabilized emulsion could significantly modulate the composition and abundance of gut microbiota, indicating its potential to promote healthy changes in human gut microbiota.

FOOD HYDROCOLLOIDS (2023)

Article Agriculture, Multidisciplinary

Anthocyanins from Lycium ruthenicum Murray Ameliorated High- Fructose Diet-Induced Neuroinflammation through the Promotion of the Integrity of the Intestinal Barrier and the Proliferation of Lactobacillus

Yujia Peng, Wei Dong, Guijie Chen, Jia Mi, Lu Lu, Zhiyong Xie, Weiqi Xu, Wangting Zhou, Yi Sun, Xiaoxiong Zeng, Youlong Cao, Yamei Yan

Summary: In this study, it was discovered that anthocyanins from Lycium ruthenicum Murray (ACN) effectively improved neuroinflammation induced by a high-fructose diet (HFrD) in mice. ACN enhanced the integrity of the intestinal barrier and suppressed the toll-like receptor 4 (TLR4) signaling pathway to ameliorate neuroinflammation, which was confirmed through Tlr4-/- mice. Furthermore, ACN was able to regulate the dysbiosis of gut microbiota induced by HFrD.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)

Article Agriculture, Multidisciplinary

Modulating effects of Hericium erinaceus polysaccharides on the immune response by regulating gut microbiota in cyclophosphamide-treated mice

Baoming Tian, Renjian Liu, Tianrui Xu, Ming Cai, Rongliang Mao, Liangshui Huang, Kai Yang, Xiaoxiong Zeng, Sun Peilong

Summary: This study investigated the effects of Hericium erinaceus polysaccharides (HEP) on immunoregulation and gut microbiota (GM) in cyclophosphamide (CTX)-treated mice. The results showed that HEP improved immune function and GM dysregulation caused by CTX. In addition, HEP increased the abundance of short-chain fatty acid (SCFA)-producing bacteria and enhanced the TLR4/NF-kappa B pathway.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2023)

Correction Medicine, Research & Experimental

Expression of porcine protegrin-1 in Pichia pastoris and its anticancer activity in vitro (vol 9, pg 1075, 2015)

Mingfu Niu, Shumao Chai, Xiaoyan You, Wenhui Wang, Cuili Qin, Qiang Gong, Tingting Zhang, Peng Wan

EXPERIMENTAL AND THERAPEUTIC MEDICINE (2023)

Article Agriculture, Multidisciplinary

Intracellular Polysaccharides of Aspergillus cristatus from Fuzhuan Brick Tea Leverage the Gut Microbiota and Repair the Intestinal Barrier to Ameliorate DSS-Induced Colitis in Mice

Zhiyong Xie, Ziqi Zeng, Guijie Chen, Wei Dong, Yujia Peng, Weiqi Xu, Yi Sun, Xiaoxiong Zeng, Zhonghua Liu

Summary: The intracellular polysaccharides of Aspergilluscristatus (IPSs) from Fuzhuan brick tea have been found to improve immune function and modulate gut microbiota. In this study, it was demonstrated that the purified fraction of IPSs (IPSs-2) can protect against colitis in mice induced by dextran sulfate sodium (DSS) through various mechanisms, including reducing inflammation, repairing intestinal barrier function, and modulating gut microbiota.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)

Article Food Science & Technology

Prebiotic effect of sialylated immunoglobulin G on gut microbiota of patients with inflammatory bowel disease by in vitro fermentation

Chunxu Chen, Tianhui Li, Guijie Chen, Dan Chen, Yujia Peng, Bing Hu, Yi Sun, Xiaoxiong Zeng

Summary: Sialylated IgG is a glycoprotein in breast milk with anti-inflammatory properties. Previous research has shown that sialylated IgG can promote the growth of Bifidobacterium in the gut microbiota of healthy individuals. This study investigated the prebiotic effect of sialylated IgG on the gut microbiota of patients with inflammatory bowel disease (IBD) through in vitro fermentation.

FOOD BIOSCIENCE (2023)

Article Food Science & Technology

Effects of reaction temperature, pH and duration on conversion of tea catechins and formation of theaflavins and theasinensins

Xianghui Kong, Weiqi Xu, Kaixin Zhang, Guijie Chen, Xiaoxiong Zeng

Summary: This study aimed to investigate the catechin conversion and enzymatic synthesis of TFs and TSs using PPO from potato tuber. The results showed that temperature, pH, and duration significantly influenced the conversion of catechins and formation of TFs and TSs. Most of catechin substrates were consumed within 60-90 minutes of the reaction, resulting in high amounts of TFs and TSs. TSs content was significantly higher than TFs, with TSs reaching over three times the maximum content of TFs. Lower temperature favored the production of dimers, especially TFs. Higher pH led to higher catechin consumption and TSs content, while TFs reached their maximum content at pH 5.0. These findings provide a theoretical basis and practical guidance for the targeted processing of tea catechin dimers in vitro.

FOOD BIOSCIENCE (2023)

Article Food Science & Technology

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk

Peng Wan, Han Liu, Yuanyuan Zhu, Haitao Xin, Yanli Ma, Zhizhou Chen

Summary: The study aimed to investigate the effects of Polygonatum sibiricum on microbial fermentation, physicochemical properties, and functional properties of fermented soymilk. It was found that the addition of P. sibiricum and P. sibiricum polysaccharides significantly promoted fermentation, improved product stability, and enhanced functional components such as antioxidants.
Article Food Science & Technology

Study on the interaction between ?-carotene and gut microflora using an in vitro fermentation model

Zhixian Li, Zhuqing Dai, Enjuan Shi, Peng Wan, Guijie Chen, Zhongyuan Zhang, Yayuan Xu, Ruichang Gao, Xiaoxiong Zeng, Dajing Li

Summary: This study used an in vitro fermentation model to explore the interaction between β-carotene and gut microflora. The results showed that gut microflora can metabolize β-carotene into retinol (VA) and β-carotene also influences the production of short-chain fatty acids (SCFAs) and the structure and composition of gut microflora.

FOOD SCIENCE AND HUMAN WELLNESS (2023)

Article Chemistry, Applied

High internal phase emulsion stabilized by whey protein isolate-gum Arabic Maillard conjugate: Characterization and application in 3D printing

Xuhui Kan, Zhuqing Dai, Dan Chen, Xiaoxiong Zeng, Xia Fan

Summary: This study investigated the potential of whey protein isolate-gum Arabic Maillard conjugates (WPIGA-C) as emulsifiers for stabilizing high internal phase emulsions (HIPEs) and preparing HIPEs with improved properties for personalized functional foods and 3D printing. The results showed that the concentration of WPIGA-C and oil mass fraction had significant effects on the properties of HIPEs. HIPEs stabilized with 3% WPIGA-C and 80% oil mass fraction exhibited better properties compared to lower concentrations of WPIGA-C and oil mass fractions. WPIGA-C could be used to prepare stable HIPEs as potential inks for 3D printing.

FOOD HYDROCOLLOIDS (2023)

Article Biochemistry & Molecular Biology

A purified fraction of polysaccharides from the fruits of Lycium barbarum L. improves glucose homeostasis and intestinal barrier function in high-fat diet-fed mice

Wangting Zhou, Peiyun Liu, Weiqi Xu, Linwu Ran, Yamei Yan, Lu Lu, Xiaoxiong Zeng, Youlong Cao, Jia Mi

Summary: Polysaccharides from Lycium barbarum (LBPs-4) can improve glucose metabolism and intestinal barrier function by enhancing the integrity of the intestinal barrier and modulating the composition of the gut microbiota. This suggests that LBPs-4 has potential as a prebiotic for improving glucose metabolism and gut health.

FOOD & FUNCTION (2023)

Article Food Science & Technology

Characterization and In Vitro Antioxidant and Anti-Inflammatory Activities of Ginsenosides Extracted from Forest-Grown Wild Panax quinquefolius L.

Yang Yang, Shan Xu, Kemeng Yang, Yuning Sun, Ruirui Yang, Yanan Hu, Guijie Chen, Huimei Cai

Summary: This study characterized the composition of terpenoids, particularly triterpene saponins, in forest-grown wild American ginseng. The results showed that the predominant active components were American ginseng ginsenosides (AGGs), which exhibited potent antioxidant capabilities and anti-inflammatory effects. These findings suggest that AGG-rich forest-grown wild American ginseng has the potential to improve human health.
暂无数据