陈年茯砖茶对高脂血症小鼠的调脂作用

柯菀萍; 刘振云; 李孟华; 周汐芮; 郭晓莉; 张盛; 黄建安; 刘仲华; 肖力争; 林勇

doi:10.13305/j.cnki.jts.2024.04.008

茶叶科学 >

2024 , Vol. 44 >Issue 4: 683 - 693

DOI: https://doi.org/10.13305/j.cnki.jts.2024.04.008

研究报告

陈年茯砖茶对高脂血症小鼠的调脂作用

柯菀萍 ,
刘振云 ,
李孟华 ,
周汐芮 ,
郭晓莉 ,
张盛 ,
黄建安 ,
刘仲华 ,
肖力争 ,
林勇

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1.湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
2.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3.植物功能成分利用省部共建协同创新中心,湖南长沙 410128

柯菀萍,女,硕士研究生,主要从事茶叶功能成分利用方面的研究。

收稿日期: 2024-03-11

修回日期: 2024-05-22

网络出版日期: 2024-09-03

基金资助

国家重点研发计划（2022YFE0111200）、湖南省科技重大专项（2021NK1020）、国家现代茶叶产业技术体系（CARS-23）、国家自然科学基金（32272773）、安化院士工作站项目（湘财预〔2023〕0323号）、咸阳市供销合作社项目（2021kjc-js231）

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Alleviative Effects of Aged Fu Brick Tea on Lipid Metabolism in Hyperlipidemic Mice

KE Wanping ,
LIU Zhenyun ,
LI Menghua ,
ZHOU Xirui ,
GUO Xiaoli ,
ZHANG Sheng ,
HUANG Jian′an ,
LIU Zhonghua ,
XIAO Lizheng ,
LIN Yong

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1. Key Lab of Education Ministry of Hunan Agricultural University for Tea Science, Changsha 410128, China;
2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China

Received date: 2024-03-11

Revised date: 2024-05-22

Online published: 2024-09-03

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摘要

为探究不同年份茯砖茶对高脂饮食诱导的肥胖及高脂血症的预防效果,以C57BL/6J小鼠为研究对象,以陈化1年和10年的茯砖茶为代表性茶样,设置了正常饮食（ND）组,高脂饮食（HFD）组,以及陈化1年茯砖茶干预（1Y）组和陈化10年茯砖茶干预（10Y）组。生物活性成分分析发现,陈化10年茯砖茶中的茶褐素、可溶性糖含量明显增加,而多酚和儿茶素单体明显下降。动物实验结果表明,与HFD组相比,陈化1年和陈化10年的茯砖茶能够有效降低小鼠肝脏和血清脂质水平、体重增长、器官系数和脂肪组织重量,且陈化10年的茯砖茶具有相对显著的效果。小鼠肝脏和脂肪组织切片显示,补充茯砖茶可以减少肝脏中脂滴的形成和空泡的出现,同时抑制了脂肪细胞的膨大。此外,补充茯砖茶能够改善高脂饮食导致的炎症和肝脏氧化应激,与陈化1年的茯砖茶相比,陈化10年的茯砖茶显著降低了炎症因子IL-6和TNF-α水平以及肝损伤指标AST和ALT活力,同时显著上调了肝脏GSH含量（P<0.05）。这可能是由于陈化10年茯砖茶丰富的茶褐素以及与其他活性成分共同作用的结果。

关键词： 陈年茯砖茶; 高脂血症; 脂质代谢; 改善作用

本文引用格式

柯菀萍 , 刘振云 , 李孟华 , 周汐芮 , 郭晓莉 , 张盛 , 黄建安 , 刘仲华 , 肖力争 , 林勇 . 陈年茯砖茶对高脂血症小鼠的调脂作用[J]. 茶叶科学, 2024 , 44(4) : 683 -693 . DOI: 10.13305/j.cnki.jts.2024.04.008

Abstract

To investigate the preventive effect of Fu brick tea with different years on high-fat diet-induced obesity and hyperlipidemia, this experiment was conducted with C57BL/6J mice, and Fu brick tea aged for 1 and 10 years were used as representative tea samples. The normal diet group (ND), high-fat diet group (HFD), and Fu brick tea with different ageing time (10Y, 1Y) were set up. The analysis of bioactive components of the tea samples reveals a significant increase in the contents of theabrownin and soluble sugars, and a significant decrease in polyphenols and catechin monomers in Fu brick tea aged for 10 years. Animal test results show that Fu brick tea aged for 1 year and 10 years were effective in reducing liver and serum lipid levels, body weight gain, organ coefficients and adipose tissue weights compared to the HFD group, and that Fu brick tea aged for 10 years had a relatively significant effect. Liver and adipose tissue sections show that Fu brick tea supplementation reduced the formation of lipid droplets and the appearance of vacuoles in the liver, as well as inhibited adipocyte expansion. In addition, Fu brick tea supplementation ameliorated inflammation and hepatic oxidative stress caused by a high-fat diet. Compared with Fu brick tea aged for 1 year, Fu brick tea aged for 10 years significantly reduced the levels of the inflammatory factors IL-6 and TNF-α, as well as the liver injury indicators (AST and ALT viabilities), while significantly up-regulating the hepatic GSH content (P<0.05). This may be a result of the richness of theabrownin in 10-year aged Fu brick tea and its co-action with other active ingredients.

Key words： aged Fu brick tea; hyperlipidemia; lipid metabolism; alleviative effect

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