Green Tea Polyphenols Modify the Gut Microbiome in db/db Mice as Co-Abundance Groups Correlating with the Blood Glucose Lowering Effect

Tingting Chen, Anna B. Liu, Shili Sun, Nadim J. Ajami, Matthew C. Ross, Hong Wang, Le Zhang, Kenneth Reuhl, Koichi Kobayashi, Janet C. Onishi, Liping Zhao, Chung Yang

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Scope: The effects of green tea polyphenols, Polyphenon E (PPE), and black tea polyphenols, theaflavins (TFs), on gut microbiota and development of diabetes in db/db mice are investigated and compared. Methods and results: Supplementation of PPE (0.1%) in the diet of female db/db mice for 7 weeks decreases fasting blood glucose levels and mesenteric fat while increasing the serum level of insulin, possibly through protection against β-cell damage. However, TFs are less or not effective. Microbiome analysis through 16S rRNA gene sequencing shows that PPE and TFs treatments significantly alter the bacterial community structure in the cecum and colon, but not in the ileum. The key bacterial phylotypes responding to the treatments are then clustered into 11 co-abundance groups (CAGs). CAGs 6 and 7, significantly increased by PPE but not by TFs, are negatively associated with blood glucose levels. The operational taxonomic units in these CAGs are from two different phyla, Firmicutes and Bacteroidetes. CAG 10, decreased by PPE and TFs, is positively associated with blood glucose levels. Conclusion: Gut microbiota respond to tea polyphenol treatments as CAGs instead of taxa. Some of the CAGs associated with the blood glucose lowering effect are enriched by PPE, but not TFs.

Original languageEnglish (US)
Article number1801064
JournalMolecular Nutrition and Food Research
Volume63
Issue number8
DOIs
StatePublished - Apr 1 2019

Fingerprint

Polyphenols
green tea
Tea
theaflavins
blood glucose
Blood Glucose
polyphenols
digestive system
mice
intestinal microorganisms
tea (beverage)
Bacteroidetes
Bacterial Structures
Cytoprotection
black tea
Firmicutes
Cecum
microbiome
Gastrointestinal Microbiome
Microbiota

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

Keywords

  • db/db mice
  • diabetes
  • intestinal microbiota
  • metabolism
  • tea polyphenols

Cite this

Chen, Tingting ; Liu, Anna B. ; Sun, Shili ; Ajami, Nadim J. ; Ross, Matthew C. ; Wang, Hong ; Zhang, Le ; Reuhl, Kenneth ; Kobayashi, Koichi ; Onishi, Janet C. ; Zhao, Liping ; Yang, Chung. / Green Tea Polyphenols Modify the Gut Microbiome in db/db Mice as Co-Abundance Groups Correlating with the Blood Glucose Lowering Effect. In: Molecular Nutrition and Food Research. 2019 ; Vol. 63, No. 8.
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abstract = "Scope: The effects of green tea polyphenols, Polyphenon E (PPE), and black tea polyphenols, theaflavins (TFs), on gut microbiota and development of diabetes in db/db mice are investigated and compared. Methods and results: Supplementation of PPE (0.1{\%}) in the diet of female db/db mice for 7 weeks decreases fasting blood glucose levels and mesenteric fat while increasing the serum level of insulin, possibly through protection against β-cell damage. However, TFs are less or not effective. Microbiome analysis through 16S rRNA gene sequencing shows that PPE and TFs treatments significantly alter the bacterial community structure in the cecum and colon, but not in the ileum. The key bacterial phylotypes responding to the treatments are then clustered into 11 co-abundance groups (CAGs). CAGs 6 and 7, significantly increased by PPE but not by TFs, are negatively associated with blood glucose levels. The operational taxonomic units in these CAGs are from two different phyla, Firmicutes and Bacteroidetes. CAG 10, decreased by PPE and TFs, is positively associated with blood glucose levels. Conclusion: Gut microbiota respond to tea polyphenol treatments as CAGs instead of taxa. Some of the CAGs associated with the blood glucose lowering effect are enriched by PPE, but not TFs.",
keywords = "db/db mice, diabetes, intestinal microbiota, metabolism, tea polyphenols",
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Green Tea Polyphenols Modify the Gut Microbiome in db/db Mice as Co-Abundance Groups Correlating with the Blood Glucose Lowering Effect. / Chen, Tingting; Liu, Anna B.; Sun, Shili; Ajami, Nadim J.; Ross, Matthew C.; Wang, Hong; Zhang, Le; Reuhl, Kenneth; Kobayashi, Koichi; Onishi, Janet C.; Zhao, Liping; Yang, Chung.

In: Molecular Nutrition and Food Research, Vol. 63, No. 8, 1801064, 01.04.2019.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Green Tea Polyphenols Modify the Gut Microbiome in db/db Mice as Co-Abundance Groups Correlating with the Blood Glucose Lowering Effect

AU - Chen, Tingting

AU - Liu, Anna B.

AU - Sun, Shili

AU - Ajami, Nadim J.

AU - Ross, Matthew C.

AU - Wang, Hong

AU - Zhang, Le

AU - Reuhl, Kenneth

AU - Kobayashi, Koichi

AU - Onishi, Janet C.

AU - Zhao, Liping

AU - Yang, Chung

PY - 2019/4/1

Y1 - 2019/4/1

N2 - Scope: The effects of green tea polyphenols, Polyphenon E (PPE), and black tea polyphenols, theaflavins (TFs), on gut microbiota and development of diabetes in db/db mice are investigated and compared. Methods and results: Supplementation of PPE (0.1%) in the diet of female db/db mice for 7 weeks decreases fasting blood glucose levels and mesenteric fat while increasing the serum level of insulin, possibly through protection against β-cell damage. However, TFs are less or not effective. Microbiome analysis through 16S rRNA gene sequencing shows that PPE and TFs treatments significantly alter the bacterial community structure in the cecum and colon, but not in the ileum. The key bacterial phylotypes responding to the treatments are then clustered into 11 co-abundance groups (CAGs). CAGs 6 and 7, significantly increased by PPE but not by TFs, are negatively associated with blood glucose levels. The operational taxonomic units in these CAGs are from two different phyla, Firmicutes and Bacteroidetes. CAG 10, decreased by PPE and TFs, is positively associated with blood glucose levels. Conclusion: Gut microbiota respond to tea polyphenol treatments as CAGs instead of taxa. Some of the CAGs associated with the blood glucose lowering effect are enriched by PPE, but not TFs.

AB - Scope: The effects of green tea polyphenols, Polyphenon E (PPE), and black tea polyphenols, theaflavins (TFs), on gut microbiota and development of diabetes in db/db mice are investigated and compared. Methods and results: Supplementation of PPE (0.1%) in the diet of female db/db mice for 7 weeks decreases fasting blood glucose levels and mesenteric fat while increasing the serum level of insulin, possibly through protection against β-cell damage. However, TFs are less or not effective. Microbiome analysis through 16S rRNA gene sequencing shows that PPE and TFs treatments significantly alter the bacterial community structure in the cecum and colon, but not in the ileum. The key bacterial phylotypes responding to the treatments are then clustered into 11 co-abundance groups (CAGs). CAGs 6 and 7, significantly increased by PPE but not by TFs, are negatively associated with blood glucose levels. The operational taxonomic units in these CAGs are from two different phyla, Firmicutes and Bacteroidetes. CAG 10, decreased by PPE and TFs, is positively associated with blood glucose levels. Conclusion: Gut microbiota respond to tea polyphenol treatments as CAGs instead of taxa. Some of the CAGs associated with the blood glucose lowering effect are enriched by PPE, but not TFs.

KW - db/db mice

KW - diabetes

KW - intestinal microbiota

KW - metabolism

KW - tea polyphenols

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