Phytochemical composition of Tibetan tea fermented by Eurotium cristatum and its effects on type 1 diabetes mice and gut microbiota
Junlin Deng,
Kebin Luo,
Chen Xia,
Yongqing Zhu,
Zhuoya Xiang,
Boyu Zhu,
Xiaobo Tang,
Ting Zhang,
Liugang Shi,
Xiaohua Lyu,
Jian Chen
Affiliations
Junlin Deng
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Kebin Luo
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China; Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, China
Chen Xia
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Yongqing Zhu
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Zhuoya Xiang
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Boyu Zhu
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Xiaobo Tang
Tea Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Ting Zhang
Tea Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China
Liugang Shi
Yazhou Hengtai Tea Industry Co. LTD, Sichuan, Ya'an, 625100, China
Xiaohua Lyu
Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, China; Corresponding author.
Jian Chen
Institute of Agro-Products Processing Science and Technology, Institute of Food Nutrition and Health, Sichuan Academy of Agricultural Sciences, Chengdu, 610066, China; Corresponding author.
“Golden-flower” Tibetan tea (GTT) is an innovative dark tea fermented via fungus Eurotium cristatum. To study GTT effects on alleviating the symptoms of type 1 diabetes mellitus (T1DM), GTT's extract (GTTE) was prepared. GTTE chemical compositions were analyzed via HPLC, pyrolysis-gas chromatography-mass (Py-GC-MS) spectrometry analysis, and chemistry analyses. GTTE effects on T1DM were explored on T1DM mice model induced by streptozotocin (STZ). GTTE was composed mainly of tea pigment theabrownin (TB) (49.18%), with high percentages of polysaccharide (16.93%), protein (10.15%), polyphenols (13.90%), amino acids (5.89%), caffeine (1.83%), and flavonoids (0.67%). Py-GC-MS results exhibited that GTTE constituted of phenols, lipids, sugars, and proteins. GTTE attenuated T1DM conditions of mice, relieved their liver and pancreatic injury, restored damaged islet cells, decreased oxidative stress by increasing superoxide dismutase (SOD) and catalase (CAT) levels, modulated cytokine expression leading to the decreasing pro-inflammatory cytokines TNF-α and IL-6, increased anti-inflammatory cytokines IL-4 to improve inflammatory responses, and optimized gut microbiota composition and structure based on high-throughput 16S rDNA sequencing, suggesting multi-channel anti-diabetes mechanisms.
