Fuzhuan brick tea extract prevents diet-induced obesity via stimulation of fat browning in mice

•Fuzhuan brick tea extract prevented obesity induced by a high-fat diet in mice.•Mice fed extract had lower levels of serum lipid markers and inflammatory cytokines.•Fuzhuan brick tea extract promotes browning of subcutaneous adipose tissue.•The extract increases energy expenditure, thereby preventi...

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Published inFood chemistry Vol. 377; p. 132006
Main Authors Yoo, Ahyoung, Jung Kim, Min, Ahn, Jiyun, Hwa Jung, Chang, Deok Seo, Hyo, Yung Ly, Sun, Youl Ha, Tae
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 30.05.2022
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Summary:•Fuzhuan brick tea extract prevented obesity induced by a high-fat diet in mice.•Mice fed extract had lower levels of serum lipid markers and inflammatory cytokines.•Fuzhuan brick tea extract promotes browning of subcutaneous adipose tissue.•The extract increases energy expenditure, thereby preventing weight gain. Fuzhuan brick tea is a post-fermented tea that is intentionally fermented by the fungus Eurotium cristatum. Previous studies have reported the anti-obesity effect of Fuzhuan brick tea extracts (FBT), but the underlying mechanism remains unclear. The present study investigated whether FBT exerts anti-obesity effects through energy expenditure and browning of white adipose tissue. Mice were administered 100 mg or 200 mg FBT/kg body weight along with a high-fat diet (HFD) for 12 weeks; the FBT group had a significantly reduced body weight and adipose tissue mass compared to mice fed an HFD alone. FBT also improved serum biochemical parameters and hepatic steatosis concomitant with obesity. Furthermore, FBT enhanced energy expenditure and promoted browning of subcutaneous adipose tissue by upregulating the expression of brown adipocyte-specific genes, including uncoupling protein 1. Based on these results, we suggest that FBT induces energy expenditure by promoting the browning of subcutaneous adipose tissue, which prevents weight gain.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.132006