Structural characteristics and nonvolatile metabolites of theabrownins and their impact on intestinal microbiota in high-fat-diet-fed mice

Feng Zhang; Ya Wang; Mingming Wang; Chunlei Tan; Si Huang; Hongyu Mou; Kuan Wu; Lei Peng; Zhongqi Fang; Yang Tian; Jun Sheng; Cunchao Zhao

doi:10.1016/j.foodchem.2024.141317

Structural characteristics and nonvolatile metabolites of theabrownins and their impact on intestinal microbiota in high-fat-diet-fed mice

Food Chem. 2024 Sep 20;463(Pt 3):141317. doi: 10.1016/j.foodchem.2024.141317. Online ahead of print.

Authors

Feng Zhang¹, Ya Wang², Mingming Wang¹, Chunlei Tan¹, Si Huang¹, Hongyu Mou¹, Kuan Wu¹, Lei Peng¹, Zhongqi Fang³, Yang Tian⁴, Jun Sheng⁵, Cunchao Zhao⁶

Affiliations

¹ College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
² College of Science, Yunnan Agricultural University, Kunming 650201, China.
³ Boao Yiling Life Care Center, Qionghai 571400, China.
⁴ College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; PuEr University, PuEr 665000, China.
⁵ College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China.
⁶ College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China; Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China; Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China. Electronic address: [email protected].

PMID: 39332361
DOI: 10.1016/j.foodchem.2024.141317

Abstract

This study prepared enzymatic theabrownins (TBs-e), alkaline theabrownins (TBs-a), and Pu-erh tea theabrownins (TBs-f), and investigated whether different preparation processes affected the structures, nonvolatile metabolites, and biofunctional activities of TBs. Structural characterization revealed that TBs were polymeric phenolic compounds rich in hydroxyl and carboxyl groups. Nontargeted metabolomics revealed that amino acids were the primary nonvolatile metabolites in TBs-e and TBs-a, accounting for over 70 % of the total nonvolatile content. TBs-f contained more polyphenols, caffeine, and flavonoids, accounting for 14.2 %, 3.9 %, and 0.8 % of total nonvolatile content, respectively. In vivo, at 560 mg/kg body weight, TBs-f were associated with regulation of blood glucose and lipid concentrations in mice. Moreover, 16S rRNA indicated that at 1120 mg/kg body weight, TBs-a were associated with increased numbers of microbiota linked with hypolipidemic activity. This study explores the impacts of different preparation processes on TBs and provides a theoretical foundation for the understanding of TBs.

Keywords: Hypolipidemic activity; Nontargeted metabolomics; Polymeric phenolic compounds; Preparation processes.