Postfermented Pu-erh tea (PE) protects against metabolic syndrome (MS), but little is known regarding its underlying mechanisms. Animal experiments were performed to determine whether the gut microbiota mediated the improvement in diet-induced MS by PE and its main active components (PEAC). We confirmed that PE altered the body composition and energy efficiency, attenuated metabolic endotoxemia and systemic and multiple-tissue inflammation, and improved the glucose and lipid metabolism disorder in high-fat diet (HFD)-fed mice via multiple pathways. Notably, PE promoted the lipid oxidation and browning of white adipose tissue (WAT) in HFD-fed mice. Polyphenols and caffeine (CAF) played critical roles in improving these parameters. Meanwhile, PE remodeled the disrupted intestinal homeostasis that was induced by the HFD. Many metabolic changes observed in the mice were significantly correlated with alterations in specific gut bacteria. Akkermansia muciniphila and Faecalibacterium prausnitzii were speculated to be the key gut bacterial links between the PEAC treatment and MS at the genus and species levels. Interestingly, A. muciniphila administration altered body composition and energy efficiency, promoted the browning of WAT, and improved the lipid and glucose metabolism disorder in the HFD-fed mice, whereas F. prausnitzii administration reduced the HFD-induced liver and intestinal inflammatory responses. In summary, polyphenol- and CAF-rich PE improved diet-induced MS, and this effect was associated with a remodeling of the gut microbiota.
Cai-yun LIU,Lu-lu WU,Shu-yue FAN,Yong-sheng TAO,Yun-kui LI
The impact of cyclodextrins (CDs) on wine quality and stability has been seldomly reported. This study systematically assessed the protective effect of post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics, copigmentation and phenolic profiles. The grey relational analysis (GRA) and principal component analysis (PCA) were employed to dissect the key effective determinants related to color quality. The addition of CDs induced a significant hyperchromic effect of 8.19%-25.40%, significant bathochromic effect and enhancement of the color intensity. Furthermore, the evolution of anthocyanin form and the content of monomeric anthocyanins revealed that β -CD is a superior favorable cofactor during wine aging, but for the long-term aging, 2-HP- β -CD and 2-HP- γ -CD are more beneficial in promoting the formation of polymerized anthocyanins and the color stability. This work provides an important reference for the use of CDs to enhance color quality and stability of red wines.
危险品化学品经营许可证（带存储）