ArticlePublisher preview available

Black tea benefits short‐chain fatty acid producers but inhibits genus Lactobacillus in the gut of healthy Sprague–Dawley rats

Journal of The Science of Food and Agriculture

August 2020
100(15)

DOI:10.1002/jsfa.10598

Authors:

Ying Gao

Zhejiang University

Yong-Quan Xu

BACKGROUND The gut microbiota plays important roles in physiological and pathological processes of the host. The effect of black tea on the gut microbiota of healthy individuals remains unclear. RESULTS Healthy Sprague–Dawley (SD) rats were given black tea for 4 weeks, and cecum content, serum, intestinal, and hepatic samples were collected. The results showed that black tea increased α‐diversity and modulated β‐diversity of the gut microbiota. Additionally, black tea enriched several short‐chain fatty acid (SCFA) producers but suppressed genus Lactobacillus. Further tests revealed that the enrichment of SCFA producers was associated with a decrease in the oxidative stress of cecum content caused by black tea, and related to increased luminal butyric acid levels and enhanced intestinal barrier function. The suppression of genus Lactobacillus was related to the increase in luminal total bile acids caused by black tea. In vitro tests showed that bile acids rather than black tea directly inhibited Lactobacillus strains. The reduction in genus Lactobacillus did not affect the effects of black tea on intestinal barrier function and lipid levels. CONCLUSION Our results imply that the effects of black tea on gut microbiota in healthy individuals are complex and provide a new perspective on the associations among black tea, gut microbiota, and health. © 2020 Society of Chemical Industry

Effects of black tea on the α‐ and β‐diversity of gut microbiota in healthy SD rats. Shannon index (A) and Simpson index (B) were used to evaluate the α‐diversity of the gut microbiota. *P < 0.05 represents statistical significance. Unweighted (C) and weighted (D) UniFrac distance‐based phylogenetic trees were used to evaluate the β‐diversity of the gut microbiota. N_C: control group; N_B: black tea group.

…

Effects of black tea on the taxonomic structure of gut microbiota in healthy SD rats. (A) Taxonomic composition of gut microbiota at the phylum level in each group. (B) The relative abundance of main phylum in each group. (C) Firmicutes/Bacteroidetes (F/B) ratio of each group. *P < 0.05 represents statistical significance. (D,E) Cladogram and linear discriminant analysis (LDA) scores derived from LEfSe analysis. LDA scores > 3.0 were regarded as statistically significant. N_C: control group; N_B: black tea group.

…

Effects of black tea on the predicted functional profiles of gut microbiota in healthy SD rats. (A) NMDS analysis based on the predicted functional composition. (B) Differential functions between the N_C group and the N_B group. N_C: control group; N_B: black tea group.

…

Effects of black tea on luminal oxidative stress, short‐chain fatty acids, and intestinal barrier function. (A–C) (A) Total antioxidant capacity (T‐AOC), (B) malondialdehyde (MDA) levels, and (C) H2O2 levels in the intestinal content. (D) Correlations between genera enriched in the N_B group and certain physiological parameters. (E–G) Levels of acetic acid (E), propionic acid (F), and butyric acid (G) in the intestinal content. (H, I) Serum lipopolysaccharide (LPS) levels (H) and diamine oxidase (DAO) activity (I). (J, K) Relative mRNA expression of zonula occludens 1 (ZO‐1) (J) and occludin (K) in the intestinal tissue of rats. Glyceraldehyde‐3‐phosphate dehydrogenase (GAPDH) was the housekeeping gene. *P < 0.05 represents statistical significance. N_C: control group; N_B: black tea group.

…

Effects of black tea and bile acids on Lactobacillus. (A) The relative abundance of Lactobacillus in the gut of SD rats. (B) Level of luminal total bile acids (TBAs) in the gut of SD rats. (C) In vitro effects of black tea extract (BTE) on the cell density of Lactobacillus. (D) In vitro effects of bile salts on the cell density of Lactobacillus. (E) In vitro combined effects of BTE and bile salts on the cell density of Lactobacillus. N_C: control group; N_B: black tea group.

…

Figures - available from: Journal of The Science of Food and Agriculture

This content is subject to copyright. Terms and conditions apply.

A preview of this full-text is provided by Wiley.

Learn more

Content available from Journal of The Science of Food and Agriculture

This content is subject to copyright. Terms and conditions apply.

Research Article

Received: 1 March 2020 Revised: 17 June 2020 Accepted article published: 21 June 2020 Published online in Wiley Online Library: 18 August 2020

(wileyonlinelibrary.com) DOI 10.1002/jsfa.10598

Black tea beneﬁts short-chain fatty acid

producers but inhibits genus Lactobacillus

in the gut of healthy Sprague–Dawley rats

Ying Gao, Yongquan Xu

and Junfeng Yin

Abstract

BACKGROUND: The gut microbiota plays important roles in physiological and pathological processes of the host. The effect of

black tea on the gut microbiota of healthy individuals remains unclear.

RESULTS: Healthy Sprague–Dawley (SD) rats were given black tea for 4 weeks, and cecum content, serum, intestinal, and

hepatic samples were collected. The results showed that black tea increased ⊍-diversity and modulated ⊎-diversity of the gut

microbiota. Additionally, black tea enriched several short-chain fatty acid (SCFA) producers but suppressed genus Lactobacillus.

Further tests revealed that the enrichment of SCFA producers was associated with a decrease in the oxidative stress of cecum

content caused by black tea, and related to increased luminal butyric acid levels and enhanced intestinal barrier function. The

suppression of genus Lactobacillus was related to the increase in luminal total bile acids caused by black tea. In vitro tests

showed that bile acids rather than black tea directly inhibited Lactobacillus strains. The reduction in genus Lactobacillus did

not affect the effects of black tea on intestinal barrier function and lipid levels.

CONCLUSION: Our results imply that the effects of black tea on gut microbiota in healthy individuals are complex and provide a

new perspective on the associations among black tea, gut microbiota, and health.

Keywords: black tea; gut microbiota; healthy individuals; butyrate; intestinal barrier function; genus Lactobacillus

INTRODUCTION

Black tea is fermented beverage that is very popular in Western

countries, South Asia, and Africa. Studies have reported that black

tea has health beneﬁts.

1,2

Polyphenols are the predominant bio-

active compounds in black tea; however, the bioavailability of

black tea polyphenols is very poor.

Most black tea polyphenols

pass through the gastrointestinal tract unabsorbed.

The paradox

between the low bioavailability and high effectiveness of black

tea polyphenols suggests that black tea may exert its physiologi-

cal activities by means other than interacting with body cells fol-

lowing intestinal absorption.

The gut microbiota represents a complex microbial community

that resides in the digestive tract of humans and animals. It is inti-

mately involved in numerous aspects of host physiology, from

nutritional status to behavior and stress response.

The composi-

tion of the gut microbiota changes as a result of diet, age, geo-

graphical areas, genetic background, mode of delivery, lifestyle,

and pharmaceutical drugs.

Imbalances in the gut microbiota

(i.e. dysbiosis) contribute to diseases, including inﬂammatory

bowel disease (e.g. Crohn's disease and ulcerative colitis),

7,8

colo-

rectal cancer,

metabolic disorders,

10–12

and neurodegenerative

diseases.

Studies have shown that black tea inhibits intestinal pathogens

(e.g. Vibrio cholera and Salmonella enterica serovar Typhi) in vitro,

and alleviates antibiotic-induced dysbiosis in animal models.

15,16

Furthermore, black tea has anti-obesity activity by attenuating

high fat diet-induced dysbiosis.

17,18

However, the effect of black

tea on the gut microbiota of healthy individuals with a normal diet

has been less studied. To ﬁgure out how black tea inﬂuences the

gut microbiota in healthy individuals, as well as whether there are

associations between the black tea-induced modulation of gut

microbiota and certain bacterial metabolites or intestinal barrier

function, healthy Sprague–Dawley (SD) rats were intragastrically

administrated with black tea for 4 weeks. The effect of black tea

on the structure and predicted function of gut microbiota were

evaluated. Luminal oxidative stress, short-chain fatty acid (SCFA)

levels, and intestinal barrier function were assessed. Additionally,

we investigated the mechanisms by which black tea affected spe-

ciﬁc bacterial genera. Our study ﬁndings will enhance the knowl-

edge of how black tea affects the gut microbiota in healthy

individuals and elucidate the associations among black tea, gut

microbiota, and health.

*Correspondence to: J Yin or Y Xu, Key Laboratory of Tea Biology and Resources

Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences,

Ministry of Agriculture, 9 South Meiling Road, Hangzhou, China.

E-mail: yinjf@tricaas.com (Yin); E-mail: yqx33@126.com (Xu)

Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute

Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou,

China

5466

Effect of Asian Diet on Human Gut Microbiome

Preprint

Full-text available

Sep 2024

The gut microbiome known as the “hidden organ” in humans has received wide attention due to its pivotal role in human health, influencing various physiological functions and metabolic processes. Multiple factors influence the gut microbiome and diet emerging as a prominent determinant. Increasing evidence verifies different dietary patterns modulate gut microbial composition and its functionality. Asia, home to the world's largest population, showcases immense diversity, reflected in its complex dietary patterns influenced by tradition and modernization. A plethora of research evidence proves Asian diet confers beneficial effects on maintaining and improving health through favorable alteration of gut microbiome. Yet up to date, no comprehensive review exists on the influence of the Asian diet on gut microbiome. This review critically examines published data on dietary components from Eastern, Southeastern, Southern, Western and Central Asian diet and their interaction with the human gut microbiome across healthy and diseased states. It identifies strengths and limitations in Asian gut microbiome research. Asia experiences rapid dietary transitions demanding further investigation into their effects on the gut microbiota. However, evidence proves traditional Asian diets hold promise for developing personalized dietary interventions and therapeutics to promote gut health and prevent chronic diseases by modulating gut microbiome.

Black Tea Reduces Diet-Induced Obesity in Mice via Modulation of Gut Microbiota and Gene Expression in Host Tissues

Article

Full-text available

Apr 2022

Black tea was reported to alter the microbiome populations and metabolites in diet-induced obese mice and displays properties that prevent obesity, but the underlying mechanism of the preventative effect of black tea on high-fat diet (HFD) induced obesity has not been elucidated. Epigenetic studies are a useful tool for determining the relationship between obesity and environment. Here, we show that the water extract of black tea (Lapsang souchong, LS) reverses HFD-induced gut dysbiosis, alters the tissue gene expression, changes the level of a major epigenetic modification (DNA methylation), and prevents obesity in HFD feeding mice. The anti-obesity properties of black tea are due to alkaloids, which are the principal active components. Our data indicate that the anti-obesity benefits of black tea are transmitted via fecal transplantation, and the change of tissue gene expression and the preventative effects on HFD-induced obesity in mice of black tea are dependent on the gut microbiota. We further show that black tea could regulate the DNA methylation of imprinted genes in the spermatozoa of high-fat diet mice. Our results show a mechanistic link between black tea, changes in the gut microbiota, epigenetic processes, and tissue gene expression in the modulation of diet-induced metabolic dysfunction.

molecules Effects of Differently Processed Tea on the Gut Microbiota

Article

Full-text available

Aug 2024
MOLECULES

Tea is a highly popular beverage, primarily due to its unique flavor and aroma as well as its perceived health benefits. The impact of tea on the gut microbiome could be an important means by which tea exerts its health benefits since the link between the gut microbiome and health is strong. This review provided a discussion of the bioactive compounds in tea and the human gut microbiome and how the gut microbiome interacts with tea polyphenols. Importantly, studies were compiled on the impact of differently processed tea, which contains different polyphenol profiles, on the gut microbiota from in vivo animal feeding trials, in vitro human fecal fermentation experiments, and in vivo human feeding trials from 2004-2024. The results were discussed in terms of different tea types and how their impacts are related to or different from each other in these three study groups.

Study on the Trend in Microbial Changes during the Fermentation of Black Tea and Its Effect on the Quality

Article

Full-text available

May 2023

The role of tea endophytes in black tea fermentation and their impact on black tea quality remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed them into black tea, while testing the biochemical composition of both the fresh leaves and the black tea. We also used high-throughput techniques, such as 16S rRNA, to analyze the dynamic changes in the microbial community structure and function during black tea processing in order to investigate the influence of dominant microorganisms on the quality of black tea formation. Our results showed that bacteria, such as Chryseobacterium and Sphingomonas, and Pleosporales fungi dominated the entire black tea fermentation process. Predicted functional analysis of the bacterial community indicated that glycolysis-related enzymes, pyruvate dehydrogenase, and tricarboxylic acid cycle-related enzymes were significantly elevated during the fermentation stage. Amino acids, soluble sugars, and tea pigment content also increased considerably during fermentation. Pearson’s correlation analysis revealed that the relative bacterial abundance was closely related to the content of tea polyphenols and catechins. This study provides new insights into the changes in microbial communities during the fermentation of black tea and demonstrates understanding of the basic functional microorganisms involved in black tea processing.

Gut microbiota, bile acids, and nature compounds

Article

Jun 2022

Natural compounds (NPs) have historically made a major contribution to pharmacotherapy in various diseases and drug discovery. In the past decades, studies on gut microbiota have shown that the efficacy of NPs can be affected by the interactions between gut microbiota and NPs. On one hand, gut microbiota can metabolize NPs. On the other hand, NPs can influence the metabolism and composition of gut microbiota. Among gut microbiota metabolites, bile acids (BAs) have attracted widespread attention due to their effects on the body homeostasis and the development of diseases. Studies have also confirmed that NPs can regulate the metabolism of BAs and ultimately regulate the physiological function of the body and disease progresses. In this review, we comprehensively summarize the interactions among NPs, gut microbiota, and BAs. In addition, we also discuss the role of microbial BAs metabolism in understanding the toxicity and efficacy of NPs. Furthermore, we present personal insights into the future research directions of NPs and BAs.

A comprehensive review on the prevention and regulation of Alzheimer’s disease by tea and its active ingredients

Article

Full-text available

Jun 2022

Alzheimer's disease (AD) has brought a heavy burden to society as a representative neurodegenerative disease. The etiology of AD combines multiple factors, concluding family, gender, head trauma, diseases and social psychology. There are multiple hypotheses explaining the pathogenesis of AD such as β-amyloid (Aβ) deposition and tau hyperphosphorylation, which lead to extracellular amyloid plaques and neurofibrillary tangles in neurons. The existing therapeutic drugs have several disadvantages including single target, poor curative effect, and obvious side effects. Tea contains many bioactive components, such as tea polyphenols (TPP), L-theanine (L-TH), tea pigment, tea polysaccharides and caffeine. The epidemiological investigations have shown that drinking tea can reduce the risk of AD. The mechanisms of tea active ingredients in the prevention and regulation of AD includes reducing the generation and aggregation of Aβ; inhibiting tau aggregation and hyperphosphorylation; inhibiting neuronal apoptosis and regulate neurotransmitters; relieving oxidative stress and neuroinflammation as well as the regulation of intestinal flora. This review summarizes the different signaling pathways that tea active ingredients regulate AD. Furthermore, we propose the main limitations of current research and future research directions, hoping to contribute to the development of natural functional foods based on tea active ingredients in the prevention and treatment of AD.

Milk in tea: exploring the chemistry and biological activities

Article

Mar 2025
J Food Sci Biotechnol

K. G. Nelum P. Piyasena

Tea is a widely consumed beverage worldwide. Many countries have a daily practice of consuming black tea with milk. There has been an increase in the popularity of adding tea to dairy products. This review summarizes the effects of adding milk to tea on biological activities, the relationship between the polyphenols of tea and milk, and the possible applications of tea polyphenols in the dairy industry. Tea with milk has different health benefits than tea without milk, as it has been proven that proteins and polyphenols can have a strong interaction, which can decrease the availability of tea polyphenols. Milk proteins have the ability to transport and absorb catechins from tea through the digestive system. Consumers highly desire the maximum uptake of antioxidants from tea and proteins in milk without negatively impacting tea flavor. The relationships between milk protein and tea polyphenols could be favorably used in the dairy industry.

Gut Microbiota and Tryptophan Metabolism in Pathogenesis of Ischemic Stroke: A Potential Role for Food Homologous Plants

Article

Nov 2024
MOL NUTR FOOD RES

Scope The intestinal flora is involved in the maintenance of human health and the development of diseases, and is closely related to the brain. As an essential amino acid, tryptophan (TRP) participates in a variety of physiological functions in the body and affects the growth and health of the human body. TRP catabolites produced by the gut microbiota are important signaling molecules for microbial communities and host–microbe interactions, and play an important role in maintaining health and disease pathogenesis. Methods and results The review first demonstrates the evidence of TRP metabolism in stroke and the relationship between gut microbiota and TRP metabolism. Furthermore, the review reveals that food homologous plants (FHP) bioactive compounds have been shown to regulate various metabolic pathways of the gut microbiota, including the biosynthesis of valine, leucine, isoleucine, and vitamin B6 metabolism. The most notable metabolic alteration is in TRP metabolism. Conclusion The interaction between gut microbiota and TRP metabolism offers a plausible explanation for the notable bioactivities of FHP in the treatment of ischemic stroke (IS). This review enhances the comprehension of the underlying mechanisms associated with the bioactivity of FHP on IS.

Exploration of the prebiotic potential of black tea infusion powder on the human gut microbiota in vitro

Article

Sep 2024

Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity

Article

Jun 2024
FOOD HYDROCOLLOID

Increased Gut Redox and Depletion of Anaerobic and Methanogenic Prokaryotes in Severe Acute Malnutrition OPEN

Article

Full-text available

May 2016

Severe acute malnutrition (SAM) is associated with inadequate diet, low levels of plasma antioxidants and gut microbiota alterations. The link between gut redox and microbial alterations, however, remains unexplored. By sequencing the gut microbiomes of 79 children of varying nutritional status from three centers in Senegal and Niger, we found a dramatic depletion of obligate anaerobes in malnutrition. This was confirmed in an individual patient data meta-analysis including 107 cases and 77 controls from 5 different African and Asian countries. Specifically, several species of the Bacteroidaceae, Eubacteriaceae, Lachnospiraceae and Ruminococceae families were consistently depleted while Enterococcus faecalis, Escherichia coli and Staphylococcus aureus were consistently enriched. Further analyses on our samples revealed increased fecal redox potential, decreased total bacterial number and dramatic Methanobrevibacter smithii depletion. Indeed, M. smithii was detected in more than half of the controls but in none of the cases. No causality was demonstrated but, based on our results, we propose a unifying theory linking microbiota specificity, lacking anaerobes and archaea, to low antioxidant nutrients, and lower food conversion.

Selenium affects the activity of black tea in preventing metabolic syndrome in high‐fat diet‐fed Sprague–Dawley rats

Article

Full-text available

Nov 2019
J SCI FOOD AGR

BACKGROUND Metabolic syndrome, a group of factors that increase the risk of health problems, is becoming increasingly common. Strategies to prevent metabolic syndrome have received substantial attention. Black tea consumption and selenium (Se) intake have been reported to be associated negatively with the prevalence of metabolic syndrome. We therefore sought to investigate whether Se‐rich black tea might have a stronger effect than Se‐deficient black tea in the prevention of metabolic syndrome. RESULTS Sprague–Dawley rats were divided into four groups and fed a normal rodent diet, high‐fat diet, high‐fat diet containing 3% Se‐rich black tea, or a high‐fat diet containing 3% Se‐deficient black tea for 4 weeks. Blood and tissue samples were tested at the end of the experiment. The results suggested that both types of black tea ameliorated high‐fat diet‐induced body‐weight gain, lowered serum triglycerides and attenuated intestinal barrier dysfunction. Selenium‐rich black tea showed stronger activity in decreasing fasting serum glucose and increasing insulin sensitivity, as well as stronger hepatoprotection, owing to higher total antioxidant capacity and activated hepatic antioxidant enzymes. However, it did not exhibit better effects in preventing fat accumulation. The different effects of Se‐rich and Se‐deficient black tea on the gut microbiota might have been partially responsible for the results. CONCLUSION Compared with Se‐deficient black tea, Se‐rich black tea displayed stronger activity in preventing high‐fat diet‐induced hyperglycemia and liver damage but was not better at preventing fat accumulation and attenuating dysbiosis. More experiments are needed to understand the underlying mechanisms further. © 2019 Society of Chemical Industry

Long-Chain Bases from Sea Cucumber Alleviate Obesity by Modulating Gut Microbiota

Article

Full-text available

Aug 2019
MAR DRUGS

This study evaluated the effects of long-chain bases from sea cucumber (SC-LCBs) on modulation of the gut microbiota and inhibition of obesity in high fat diet-fed mice. Results showed that SC-LCBs exerted significant antiobese effects, which were associated with the inhibition of hyperglycemia and lipid accumulation. SC-LCBs also regulated serum adipocytokines toward to normal levels. SC-LCBs caused significant decreases in Firmicutes, Actinobacteria phylum, and obesity-related bacteria (Desulfovibro, Bifidobacterium, Romboutsia etc. genus). SC-LCBs also elevated Bacteroidetes, Proteobacteria, Verrucomicrobia phylum, and short chain fatty acids (SCFAs)-producing bacteria (Bacteroides, Lactobacillus, Lachnospiraceae_NK4A136_group etc. genus). Moreover, serum and fecal lipoplysaccharide (LPS) concentrations and its dependent toll-line receptor 4 pathway were inhibited by SC-LCBs treatment. SC-LCBs caused increases in fecal SCFAs and their mediated G-protein-coupled receptors proteins. These suggest that SC-LCBs alleviate obesity by altering gut microbiota. Thus, it sought to indicate that SC-LCBs can be developed as food supplement for the obesity control and the human gut health.

A metagenomic study of the gut microbiome in Behcet’s disease

Article

Full-text available

Aug 2018

Background: Behcet's disease (BD) is a recalcitrant, multisystemic inflammatory disease that can lead to irreversible blindness. Microbial agents have been considered to contribute to the pathogenesis of this disease, but the underlying mechanisms remain unclear. In this study, we investigated the association of gut microbiome composition with BD as well as its possible roles in the development of this disease. Methods: Fecal and saliva samples were collected from 32 active BD patients and 74 healthy controls. DNA extracted from fecal samples was subjected to metagenomic analysis, whereas DNA extracted from saliva samples was subjected to 16S rRNA gene sequencing analysis. The results were used to compare the composition and biological function of the microbiome between patients and healthy controls. Lastly, transplantation of pooled fecal samples from active BD patients into B10RIII mice undergoing experimental autoimmune uveitis (EAU) was performed to determine the causal relationship between the gut microbiome and BD. Results: Fecal samples from active BD patients were shown to be enriched in Bilophila spp., a sulfate-reducing bacteria (SRB) and several opportunistic pathogens (e.g., Parabacteroides spp. and Paraprevotella spp.) along with a lower level of butyrate-producing bacteria (BPB) Clostridium spp. and methanogens (Methanoculleus spp. Methanomethylophilus spp.). Analysis of microbial functions revealed that capsular polysaccharide transport system, oxidation-reduction process, type III, and type IV secretion systems were also increased in active BD patients. Network analysis showed that the BD-enriched SRB and opportunistic pathogens were positively correlated with each other, but they were negatively associated with the BPB and methanogens. Animal experiments revealed that fecal microbiota transplantation with feces from BD patients significantly exacerbated EAU activity and increased the production of inflammatory cytokines including IL-17 and IFN-γ. Conclusions: Our findings revealed that BD is associated with considerable gut microbiome changes, which is corroborated by a mouse study of fecal microbiota transplants. A model explaining the association of the gut microbiome composition with BD pathogenesis is proposed.

Bilophila wadsworthia aggravates high fat diet induced metabolic dysfunctions in mice

Article

Full-text available

Jul 2018

Dietary lipids favor the growth of the pathobiont Bilophila wadsworthia, but the relevance of this expansion in metabolic syndrome pathogenesis is poorly understood. Here, we showed that B. wadsworthia synergizes with high fat diet (HFD) to promote higher inflammation, intestinal barrier dysfunction and bile acid dysmetabolism, leading to higher glucose dysmetabolism and hepatic steatosis. Host-microbiota transcriptomics analysis reveal pathways, particularly butanoate metabolism, which may underlie the metabolic effects mediated by B. wadsworthia. Pharmacological suppression of B. wadsworthia-associated inflammation demonstrate the bacterium's intrinsic capacity to induce a negative impact on glycemic control and hepatic function. Administration of the probiotic Lactobacillus rhamnosus CNCM I-3690 limits B. wadsworthia-induced immune and metabolic impairment by limiting its expansion, reducing inflammation and reinforcing intestinal barrier. Our results suggest a new avenue for interventions against western diet-driven inflammatory and metabolic diseases.

New Insights in Gut Microbiota and Mucosal Immunity of the Small Intestine

Article

Full-text available

Feb 2018

Beyond host genetics, the environment determines microbiota-immunity interactions. Most recent studies have focused on the interconnections between micronutrients, microbial and immune populations. However, the control of the gut oxidative stress and redox status has been neglected. Oxidative stress sensitive (Ox-S) prokaryotes include butyrate producers and minority mucosa-associated immunogenic symbionts, such as specific Lactobacillus strains, Bifidobacterium adolescentis, and segmented filamentous bacteria which exemplify the mucosal “minority report” paradigm. Butyrate, produced by Lachnospiraceae, Ruminococcaceae and Bacteroidetes, is the main microbiota-derived gut mucosal immunity regulator and the best functional marker of the healthy mature anaerobic gut microbiota (HMAGM). Oxidative stress during the “window of opportunity” around weaning is observed in severe acute malnutrition and results in Ox-S prokaryote depletion, HMAGM disruption, collapse of butyrate production and durable gut mucosal immunity alteration. High saturated-fat diet leads to oxidative stress, selection of oxidative stress-resistant (Ox-R) Lactobacillus reuteri strains in Peyer’s patches, secretion of pro-inflammatory cytokines, disruption of mucosal immune compartmentalization (leaky gut) and obesity. Beyond dietary micronutrient diversity and pathogen control, future research should focus on antioxidants, control of oxidative stress and Ox-S gut prokaryote preservation as new instrumental targets for maintenance of the gut microbiota-immunity symbiotic loop and prevention of malnutrition and obesity.

Gut microbiota–derived short-chain fatty acids and kidney diseases

Article

Full-text available

Dec 2017

Gut microbiota and its metabolites play pivotal roles in host physiology and pathology. Short-chain fatty acids (SCFAs), as a group of metabolites, exert positive regulatory effects on energy metabolism, hormone secretion, immune inflammation, hypertension, and cancer. The functions of SCFAs are related to their activation of transmembrane G protein-coupled receptors and their inhibition of histone acetylation. Though controversial, growing evidence suggests that SCFAs, which regulate inflammation, oxidative stress, and fibrosis, have been involved in kidney disease through the activation of the gut–kidney axis; however, the molecular relationship among gut microbiota–derived metabolites, signaling pathways, and kidney disease remains to be elucidated. This review will provide an overview of the physiology and functions of SCFAs in kidney disease.

Fucoidan from Acaudina molpadioides improves insulin resistance by altering gut microbiota dysfunction

Article

Jun 2019

This study evaluated the effects of fucoidan from Acaudina molpadioides (Am-FUC) on modulation of the gut microbiota and improvement in insulin resistance in mice. Results showed that Am-FUC greatly alleviated insulin resistance and modified gut microbiota, involving Bacteroidetes and Firmicutes phylum. Am-FUC reducted serum and fecal lipopolysaccharide (LPS) concentrations and inhibited transcription of toll-like receptor 4 pathway. Meanwhile, fecal SCFAs were increases in Am-FUC-treated mice, which probably contributed to increases in G-protein-coupled receptor 43 protein and the activation of adenosine monophosphate activated protein kinase signaling. Strikingly, microbiota transplantation experiments exhibited that insulin resistance was significantly mitigated in high fat diet-fed recipient of Am-FUC microbiota. These suggest that Am-FUC improves insulin resistance by altering gut microbiota. Thus, it sought to indicate that fucoidan can be developed as food supplement for the improvement of insulin resistance and the human gut health.

Anti-inflammation effects of fucosylated chondroitin sulphate from Acaudina molpadioides by altering gut microbiota in obese mice

Article

Mar 2019

This study evaluated the possible prebiotic effects of dietary fucosylated chondroitin sulfate from Acaudina molpadioides (Am-CHS) on the modulation of the gut microbiota and the improvement in the risk factors for chronic inflammation in high fat diet-fed mice. The results showed that the Am-CHS treatment greatly modified the gut microbiota, including the decrease in Bacteroidetes, increase in Firmicutes, elevation in Lactobacillus (intestinal barrier protector) and short chain fatty acid (SCFA)-producing bacteria (Lactobacillus, Bifidobacterium, and Lachnospiraceae NK4A136 group), and reduction in the lipopolysaccharide (LPS) producer (Escherichia coli). This modulation inhibited inflammatory response, manifesting the decreases in circulating proinflammatory cytokines and their mRNA expression, and the increases in interleukin-10. Dietary Am-CHS caused reductions in serum and fecal LPS concentrations and inhibition of transcription of toll-like receptor 4 (TLR4) and its downstream proteins. In addition, there were increases in the portal levels of fecal SCFAs, which probably contributed to an increase in the adenosine monophosphate-activated protein kinase (AMPK) protein in Am-CHS-treated mice. These results suggest that modulation of gut microbiota by Am-CHS can improve chronic inflammation by reducing LPS levels and TLR4 signaling. Modulation also appears to increase the levels of fecal SCFAs, which activates AMPK and finally leads to inflammation resistance.

Modulation of Gastrointestinal Barrier and Nutrient Transport Function in Farm Animals by Natural Plant Bioactive Compounds – A Comprehensive Review

Article

Jun 2018

The use of antibiotics in diets has been restricted in several countries as a precautionary measure to avoid development of antibiotic resistance among pathogenic microorganisms. This regulation promoted the exploration of natural plant bioactive compounds (PBCs) as feed additives to improve productivity, welfare and health of livestock and poultry. Along with several beneficial attributes of PBCs, including antimicrobial, antioxidant and various pharmacological effects, they also improve barrier function and nutrient transport in the gastrointestinal (GI) tract. This comprehensive review discusses the effects of different PBCs on the integrity, nutrient transport and permeability of GI epithelia and their mechanism of actions. Dietary PBCs influence the maintenance and enhancement of GI integrity via a number of mechanisms including altered signaling pathways and expression of several tight junction proteins (claudins, occludin, and zonula occludens proteins), altered expression of various cytokines, chemokines, complement components and their transcription factors, goblet cell abundance and mucin gene expression, and the modulation of the cellular immune system. They also affect nutrient transporter gene expression and active absorption of nutrients, minerals and ammonia. One intriguing perspective is to select an effective dose at which a specific PBC could improve GI barrier function and nutrient absorption. The effective doses and clear-cut molecular mechanisms for PBCs are yet to be elucidated to understand discrepant observations among different studies and to improve the targeted biotechnological and pharmaceutical uses of PBCs in farm animals. The latter will also enable a more successful use of such PBCs in humans.

Black tea benefits short‐chain fatty acid producers but inhibits genus Lactobacillus in the gut of healthy Sprague–Dawley rats

Abstract and Figures

Recommended publications

Green tea extract and black tea extract differentially influence cecal levels of short-chain fatty a...

Selenium affects the activity of black tea in preventing metabolic syndrome in high‐fat diet‐fed Spr...

Microbial metabolites control gut inflammatory responses

Effects of Fetal Growth Restriction on Postnatal Gut Microbiota in a Rat Model

Salmonella re-engineers the intestinal environment to break colonization resistance in the presence...