Tea polysaccharides from Taiping Houkui may serve as a potential candidate for regulation of lipid metabolism: Roles of gut microbiota and metabolite in vitro

Bibliographic Details
Title: Tea polysaccharides from Taiping Houkui may serve as a potential candidate for regulation of lipid metabolism: Roles of gut microbiota and metabolite in vitro
Authors: Yuexin Liu, Shicheng Lei, Ruyan Hou, Daxiang Li, Xiaochun Wan, Huimei Cai, Guijie Chen
Source: Journal of Functional Foods, Vol 102, Iss , Pp 105469- (2023)
Publisher Information: Elsevier, 2023.
Publication Year: 2023
Collection: LCC:Nutrition. Foods and food supply
Subject Terms: Taiping Houkui tea, Polysaccharides, Gut microbiota, Short-chain fatty acids, Antiobesogenic function, Nutrition. Foods and food supply, TX341-641
More Details: Taiping Houkui (TPHK) is a well-known green tea in China. However, tea polysaccharide (TPS) from TPHK green tea and its potential health-promoting functions are less well known. Thus, the potential prebiotic function of TPS were investigated. The result showed TPS could escape digestion by host enzymes in the upper gut, and then further broken down and utilized by gut microbiota in large intestine. On the other hand, TPS could modulate the gut microbiota, including decreasing the ratio of Firmicutes/Bacteroidetes, promoting the growth of Bacteroides, and improving the pathway of amino acid metabolism. TPS could increase the productions of short-chain fatty acids (SCFAs). Moreover, TPS showed a limited effect on the triglyceride (TG) level in a HepG2 cell model, whereas, the fermentation solution of TPS could remarkably reduce lipid accumulation in cell. Thus, TPS could be developed as a potential antiobesogenic candidate by remodeling the gut microbiota and its metabolites.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 1756-4646
Relation: http://www.sciencedirect.com/science/article/pii/S1756464623000695; https://doaj.org/toc/1756-4646
DOI: 10.1016/j.jff.2023.105469
Access URL: https://doaj.org/article/bf03cbe819d4436babe718a30381d407
Accession Number: edsdoj.bf03cbe819d4436babe718a30381d407
Database: Directory of Open Access Journals
More Details
ISSN:17564646
DOI:10.1016/j.jff.2023.105469
Published in:Journal of Functional Foods
Language:English