Green tea aqueous extract (GTAE) prevents high-fat diet-induced obesity by activating fat browning

文献类型： 外文期刊

第一作者： Li, Jie

作者： Li, Jie;Zhai, Xiuming;Hou, Yujia;Tang, Min;Chen, Qiyang;Wang, Dan

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关键词： BAT; browning; green tea; Ing-WAT; low-grade systemic inflammation; obesity

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 2048-7177

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收录情况： SCI

摘要： Adipose browning leads to increased energy expenditure and reduced adiposity and has, therefore, become an attractive therapeutic strategy for obesity. In this study, we elucidated the effect of green tea aqueous extract (GTAE) on the browning of inguinal white adipose tissue (Ing-WAT) and brown adipose tissue (BAT) in high-fat diet (HFD)-fed mice. The main phytochemical components identified in GTAE through high-performance liquid chromatography (HPLC) included (-)-gallocatechin, (-)-epigallocatechin, (-)-catechin, (-)-epigallocatechin-3-gallate, caffeine, (-)-epicatechin, (-)-gallocatechin gallate, and (-)-epicatechin-3-gallate. Daily supplementation with 1% GTAE for 12 weeks markedly reduced bodyweight gain, systemic inflammation, oxidative stress, and improved insulin resistance. Additionally, histological analysis revealed that dietary supplementation with 1% GTAE reversed HFD-induced adipocyte size and hepatic steatosis. These effects were associated with activation of browning in the Ing-WAT and BAT, which mediate systemic metabolic dysfunction in HFD-fed mice. Taken together, our data support the use of GTAE, a natural product, for the attenuation of obesity through the activation of fat browning.

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