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To elucidate effects of catechins and caffeine on lipid metabolism in adipocytes and identify the mechanism of action, differentiated 3T3-L1 adipocytes were incubated in culture media containing catechins at 1, 2.5, 5, and 10 µg/mL and caffeine at 50 and 100 µg/mL, singly or in combination, for 8 days. Intracellular lipid accumulation and glycerol-3-phosphate dehydrogenase activity were strongly suppressed by catechins and caffeine combination treatment. The mRNA expression of PPARɤ, GLUT4, HSL, UCP-1, and TMEM26 were significantly increased in the combined groups. These findings suggest that the combined treatment inhibited lipid synthesis and improved lipid metabolism in adipocytes. Moreover, it was indicated that the differentiated 3T3-L1 adipocytes could be transformed from white adipocytes to beige-like adipocytes by catechins and caffeine, and accordingly that this transformation could promote calorigenic action. PRACTICAL APPLICATION: In this study, we revealed that the combined treatment of catechins and caffeine inhibited lipid synthesis and improved lipid metabolism in adipocytes. Moreover, the treatment may contribute to the transforming from white adipocytes to beige-like adipocytes, which could strongly promote calorigenic action.
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http://dx.doi.org/10.1111/1750-3841.14811 | DOI Listing |
Food Chem
August 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops; College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430064, China. Electronic address:
Qingzhuan tea (QZT) acquires distinctive sensory and functional properties, but the quality evolution during lengthy industrial processing remains unclear. Therefore, this study deciphers the flavor evolution mechanisms by analyzing non-volatile dynamics from fresh leaves to finished tea. A total of 821 metabolites were identified, with 136 differential metabolites mainly comprising lipid degradation and flavonoids polymerization potentially driving the formation of flavor.
View Article and Find Full Text PDFPharmaceuticals (Basel)
August 2025
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Cotonou 05 BP 1604, Benin.
: Oxidative stress is a pathophysiological factor that causes challenging issues in the treatment of several diseases, including gastric ulcer, inflammatory diseases, and adenocarcinomas. and are African plants whose parts are used for treating diseases, including gastrointestinal pathologies. This study aimed to characterize the gastroprotective, antioxidant, and anti-inflammatory activities of and stem bark extracts based on various solvents.
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August 2025
Key Laboratory of Tea Science of Ministry of Education, National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Key Laboratory for Evaluation and Utiliz
This study used a targeted metabolomics approach to examine changes in metabolites within green tea infusions fermented by (TFG) and evaluate the in vitro antioxidant and lipid-lowering properties of TFG. Fermentation decreased tea polyphenols, flavonoids, caffeine, soluble sugars, theaflavins, and catechins, while increasing free amino acids and theabrownins. The microbial bioconversion process led to the generation of decorated flavonoids, phenolic acids, terpenoids, alkaloids, nucleotides, and amino acids.
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July 2025
Wenzhou Key Laboratory of Early Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.
Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process.
View Article and Find Full Text PDFSci Rep
July 2025
Institute of Rural Revitalization, Guizhou University, Guiyang, 550025, Guizhou, China.
In the process of tea garden management, the pruned tea plant branches usually return directly to the field, which may interfere adjacent plant growth and resource waste. Therefore, it is essential to properly manage and economically utilize pruned tea plant branches. This study was combined physiology, transcriptomics, and metabolomics to analyze the effects of uncomposted and composted tea plant branches (UT and CT, respectively) on seed germination and seedling growth of Brassica napus L.
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