基于肝脏转录组学探究发花红茶降血糖作用的潜在机制

曾鸿哲; 彭丽媛; 万丽玮; 刘昌伟; 方雯雯; 王阔飞; 张欣仪; 文帅; 黄建安; 刘仲华

doi:10.13305/j.cnki.jts.2023.05.003

茶叶科学 >

2023 , Vol. 43 >Issue 5: 645 - 656

DOI: https://doi.org/10.13305/j.cnki.jts.2023.05.003

研究报告

基于肝脏转录组学探究发花红茶降血糖作用的潜在机制

曾鸿哲 ,
彭丽媛 ,
万丽玮 ,
刘昌伟 ,
方雯雯 ,
王阔飞 ,
张欣仪 ,
文帅 ,
黄建安 ,
刘仲华

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湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,植物功能成分利用省部共建协同创新中心,农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙 410128

曾鸿哲,男,博士研究生,主要从事茶叶功能成分利用与深加工方面研究。

收稿日期: 2023-07-05

修回日期: 2023-08-07

网络出版日期: 2023-11-06

基金资助

国家现代茶叶产业技术体系（CAS-19）、陈玖金花茶健康功效及作用机制研究（2022xczx-252）

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Exploring the Potential Mechanism of Hypoglycemic Effect of Fungus Fermented Black Tea Based on Liver Transcriptomics

ZENG Hongzhe ,
PENG Liyuan ,
WAN Liwei ,
LIU Changwei ,
FANG Wenwen ,
WANG Kuofei ,
ZHANG Xinyi ,
WEN Shuai ,
HUANG Jian'an ,
LIU Zhonghua

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Key Lab of Education Ministry of Hunan Agricultural University for Tea Science, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China

Received date: 2023-07-05

Revised date: 2023-08-07

Online published: 2023-11-06

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摘要

EGCG作为茶叶中保护血糖稳态的主要活性成分,发花红茶中的EGCG等低分子量多酚含量极低,并且少见发花红茶的降血糖作用研究。为探究发花红茶的降血糖作用及潜在机制,采用自发性高血糖GK大鼠,给予280 mg·kg^-1发花红茶提取物（相当于人体每日饮用9 g发花红茶）灌胃干预,检测其对高血糖大鼠体重、血糖稳态、血糖稳态相关调控因子、糖尿病并发症以及肝脏转录谱等的影响。结果表明,发花红茶能够明显降低高血糖大鼠的空腹血糖值、随机血糖值;改善高血糖大鼠糖代谢异常现象,保护高血糖大鼠的血糖稳态;减轻高血糖大鼠糖尿病并发症损伤。此外,转录组学分析表明,发花红茶的降血糖作用可能与调控肝脏Gck、Pklr、Pkm等基因的表达密切相关。本研究发现发花红茶可作为一种潜在的降血糖功能饮品,为发花红茶等发酵茶的开发利用提供理论依据。

关键词： GK大鼠; 红茶; 降血糖; 糖尿病并发症; 转录组

本文引用格式

曾鸿哲 , 彭丽媛 , 万丽玮 , 刘昌伟 , 方雯雯 , 王阔飞 , 张欣仪 , 文帅 , 黄建安 , 刘仲华 . 基于肝脏转录组学探究发花红茶降血糖作用的潜在机制[J]. 茶叶科学, 2023 , 43(5) : 645 -656 . DOI: 10.13305/j.cnki.jts.2023.05.003

Abstract

EGCG is often regarded as the main active ingredient in tea to protect blood glucose homeostasis. The content of low molecular weight polyphenols such as EGCG in fungus fermented black tea (FFBT) is extremely low, and there are few studies on the hyperglycemic effect of FFBT. To explore the hypoglycemic effects and potential mechanisms of FFBT, GK rats with spontaneous hyperglycemic were given 280 mg·kg^-1 FFBT extract (equivalent to 9 g of FFBT for daily human consumption) by gavage intervention. The study assessed the effects of FFBT on body weight, glucose homeostasis, regulatory factors related to glucose homeostasis, diabetic complications and liver transcription profiles in hyperglycemic rats. The results indicated that FFBT could obviously reduce the fasting blood glucose level and random blood sugar level of hyperglycemic rats, improve the abnormal glucose metabolism in hyperglycemic rats, maintain glucose homeostasis and alleviate the damage caused by diabetic complications in hyperglycemic rats. In addition, transcriptome analysis revealed that the hypoglycemic properties of FFBT might be related to the regulation of gene expression in the liver, such as Gck, Pklr, Pkm. This study found that FFBT may be a potential hypoglycemic functional beverage, providing a theoretical basis for the development and utilization of fermented tea such as FFBT.

Key words： black tea; diabetic complication; GK rats; hypoglycemic effect; transcriptomics

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