Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes

Nutrients. 2024 Mar 28;16(7):998. doi: 10.3390/nu16070998.

Abstract

Black tea (BT), the most consumed tea worldwide, can alleviate hyperlipidemia which is a serious threat to human health. However, the quality of summer BT is poor. It was improved by microbial fermentation in a previous study, but whether it affects hypolipidemic activity is unknown. Therefore, we compared the hypolipidemic activity of BT and microbially fermented black tea (EFT). The results demonstrated that BT inhibited weight gain and improved lipid and total bile acid (TBA) levels, and microbial fermentation reinforced this activity. Mechanistically, both BT and EFT mediate bile acid circulation to relieve hyperlipidemia. In addition, BT and EFT improve dyslipidemia by modifying the gut microbiota. Specifically, the increase in Lactobacillus johnsonii by BT, and the increase in Mucispirillum and Colidextribacter by EFT may also be potential causes for alleviation of hyperlipidemia. In summary, we demonstrated that microbial fermentation strengthened the hypolipidemic activity of BT and increased the added value of BT.

Keywords: bile acid; gut microbes; hyperlipidemia; microbial fermented black tea.

MeSH terms

  • Bile Acids and Salts
  • Camellia sinensis*
  • Fermentation
  • Humans
  • Hyperlipidemias* / drug therapy
  • Hyperlipidemias* / prevention & control
  • Tea

Substances

  • Tea
  • Bile Acids and Salts

Grants and funding

This study was funded by Food nutrition and health Collaborative Innovation Center of GDAAS [Grant No. XT202229]; Agricultural competitive industry discipline team building project of Guangdong Academy of Agricultural Sciences [Grant No. 202126TD]; the open Project of Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization [Grant No. 2020KF05]; Guangdong Basic and Applied Basic Research Foundation [Grant Nos. 2021A1515010958, 2022A1515110190, 2023A1515010264]; Guangzhou Science and Technology Plan Projects [Grant Nos. 20212100005, 202201011455, 2023E04J0781]; Key-Area Research and Development Program of Guangdong Province [Grant No. 2020B0202080003]; Qingyuan Science and Technology Plan Projects [Grant Nos. 2021ZDZX002]; Innovation Fund projects of Guangdong Academy of Agricultural Sciences [Grant Nos. 202115, 202135]; Special fund for scientific innovation strategy-construction of high level Academy of Agriculture Science [Grant Nos. R2019PY-JX004, R2022PY-QY010]; the Innovation Fund projects of Guangdong Key Laboratory of Tea Plant Resources Innovation and Utilization [Grant No. 2021CX02]; Special fund project for introduction of scientific and technological talents of Guangdong Academy of Agricultural Sciences [Grant No. R2021YJ-YB3014]. Funders did not have any role in study design, data collection, and data analysis.