Theabrownin from Pu-erh tea attenuated high-fat diet-induced metabolic syndrome in rat by regulating microRNA and affecting gut microbiota

文献类型： 外文期刊

第一作者： Shan, Bo

作者： Shan, Bo;Zhao, Chunyan;Miao, Yue;Lei, Shuwen;Zhao, Lei;Gong, Jiashun;Wang, Qiuping;Peng, Chunxiu;Zhao, Lei;Jia, Man;Pan, Shukang;Gong, Jiashun

作者机构：

关键词： Pu-erh tea; Theabrownin; miRNA; Metabolic syndrome; High-fat diet; Gut microbiota

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 285 卷

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收录情况： SCI

摘要： Theabrownin (TB), the primary pigment in Pu-erh tea, has shown potential in alleviating metabolic syndrome (MS), though its precise mechanisms remain unclear. This study investigated the effects of Pu-erh tea water extract (WE) and TB on high-fat diet (HFD)-induced MS in rats, focusing on miRNA regulation and gut microbiota composition. Both WE and TB significantly improved markers of MS, including dyslipidemia, insulin resistance, and inflammation. These improvements were linked to the normalization of specific miRNAs (miR-125b-5p, miR223-3p_R + 2, miR-148b-3p, and miR-1247-5p), which activated the PI3K/AKT/FOXO signaling pathway, subsequently modulating key genes involved in glucolipid metabolism (SREBP-1C, PEPCK, PGC-1 alpha, and G6pc). Additionally, WE and TB restored gut microbiota balance by decreasing the Firmicutes/Bacteroidetes ratio and increasing beneficial bacteria such as Bacteroides, Lactobacillus, and Bifidobacterium, while reducing harmful bacteria like Pseudomonas. These findings underscore the potential of theabrownin as a functional food component for MS prevention, offering new insights into its miRNA-mediated and microbiota-related mechanisms.

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