Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes

文献类型： 外文期刊

第一作者： Sun, Lingli

作者： Sun, Lingli;Li, Qiuhua;Chen, Ruohong;Wen, Shuai;Lai, Xingfei;Lai, Zhaoxiang;Cao, Junxi;Zhang, Zhenbiao;Hao, Mengjiao;Sun, Shili;Wen, Lianghua;Cao, Fanrong

作者机构：

关键词： microbial fermented black tea; hyperlipidemia; bile acid; gut microbes

期刊名称：NUTRIENTS （ 影响因子：5.9； 五年影响因子：6.6 ）

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年卷期： 2024 年 16 卷 7 期

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收录情况： SCI

摘要： Black tea (BT), the most consumed tea worldwide, can alleviate hyperlipidemia which is a serious threat to human health. However, the quality of summer BT is poor. It was improved by microbial fermentation in a previous study, but whether it affects hypolipidemic activity is unknown. Therefore, we compared the hypolipidemic activity of BT and microbially fermented black tea (EFT). The results demonstrated that BT inhibited weight gain and improved lipid and total bile acid (TBA) levels, and microbial fermentation reinforced this activity. Mechanistically, both BT and EFT mediate bile acid circulation to relieve hyperlipidemia. In addition, BT and EFT improve dyslipidemia by modifying the gut microbiota. Specifically, the increase in Lactobacillus johnsonii by BT, and the increase in Mucispirillum and Colidextribacter by EFT may also be potential causes for alleviation of hyperlipidemia. In summary, we demonstrated that microbial fermentation strengthened the hypolipidemic activity of BT and increased the added value of BT.

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