Ameliorating prediabetic subject status via fermented tea supplementation: A randomized, double-blind, parallel-group comparison study

• Published in: Journal of functional foods Vol. 97; p. 105257
• Main Authors: Katanasaka, Yasufumi, Sunagawa, Yoichi, Miyazaki, Yusuke, Funamoto, Masafumi, Shimizu, Satoshi, Shimizu, Kana, Yamakage, Hajime, Satoh-Asahara, Noriko, Toyama, Kazushige, Sabashi, Toru, Suzuki, Mika, Hamabe-Horiike, Toshihide, Komiyama, Maki, Wada, Hiromichi, Mori, Kiyoshi, Hasegawa, Koji, Morimoto, Tatsuya
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2022
• Subjects: anti-obesity effects; Aspergillus; Blood glucose; Blood triglyceride; branches; Camellia sinensis; diabetes; fermentation; glucose tolerance; glucose tolerance tests; hyperlipidemia; Metabolic syndrome; Microbial fermented tea; Microbial fermented twig tea; Oral glucose tolerance test; Prediabetic subjects; tea; triacylglycerols; Blood glucose; eGFR; Microbial fermented tea; Oral glucose tolerance test; AST; Blood triglyceride; γ-GT; ALT; Metabolic syndrome; HDL; HOMA-IR; Microbial fermented twig tea; TG; LDL; Prediabetic subjects; OGTT; BMI
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2022.105257

[Display omitted] •Microbial fermented tea possibly have exhibited some beneficial effects.•Microbial fermented tea did not show the significant adverse effect.•Microbial fermented twig tea decreases fasting blood glucose in prediabetic subjects.•Microbial fermented tea improves triglyceride levels in prediabetic subjects. Fermented tea consumption has been reported to alleviate diabetes and dyslipidemia, inducing an antiobesity effect. Here, we investigated the effects of microbial fermented tea and microbial fermented twig tea, which are made from Camellia sinensis by fermentation with Aspergillus sp., on glucose tolerance and metabolic syndrome in prediabetic subjects in a randomized, double-blind study. They were asked to consume the tea three times a day for 12 weeks. Fasting blood glucose, HbA1c, and 2-h oral glucose tolerance test (OGTT) were measured as primary endpoints. After 12 weeks, fasting blood glucose level was significantly reduced in the microbial fermented twig tea group (n = 19) as compared with that in the microbial fermented tea group (n = 16, p = 0.017). There was no significant difference in the 2-hour OGTT and HbA1c values between the two groups. Triglyceride levels were significantly lower in the microbial fermented tea group than in the microbial fermented twig tea group at 12 weeks (p = 0.049).