基于肝脏转录组学探究发花红茶降血糖作用的潜在机制

doi:10.13305/j.cnki.jts.2023.05.003

Abstract

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, hypoglycemic effect, diabetic complication, transcriptomics, GK rats

CLC Number:

ZENG Hongzhe, PENG Liyuan, WAN Liwei, LIU Changwei, FANG Wenwen, WANG Kuofei, ZHANG Xinyi, WEN Shuai, HUANG Jian'an, LIU Zhonghua. Exploring the Potential Mechanism of Hypoglycemic Effect of Fungus Fermented Black Tea Based on Liver Transcriptomics[J]. Journal of Tea Science, 2023, 43(5): 645-656.

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

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