Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids

Tea polyphenols (TPs), naturally present in green tea, have a number of health benefits, such as alleviating hepatic injury. Acute alcoholic liver injury was induced in C57BL/6 male mice by 40% ethanol gavage, and the mice were treated with distilled water or TPs in drinking water (4 g/L, 0.4%) for...

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Autores principales:	Yue Sun, Kai Kang, Yi-Ling Li, Li-Xuan Sang, Bing Chang
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Tea polyphenols Ethanol Gut microbiota Liver injury Intestinal barrier Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/d10ed1d9f6c84a9fada4e5d16bb9f6b1
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spelling	oai:doaj.org-article:d10ed1d9f6c84a9fada4e5d16bb9f6b12021-11-26T04:25:58ZTea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids1756-464610.1016/j.jff.2021.104865https://doaj.org/article/d10ed1d9f6c84a9fada4e5d16bb9f6b12021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1756464621005144https://doaj.org/toc/1756-4646Tea polyphenols (TPs), naturally present in green tea, have a number of health benefits, such as alleviating hepatic injury. Acute alcoholic liver injury was induced in C57BL/6 male mice by 40% ethanol gavage, and the mice were treated with distilled water or TPs in drinking water (4 g/L, 0.4%) for 8 weeks. The results demonstrated that TPs intake alleviated acute alcoholic liver injury and modulated the gut microbiota composition and abundance. TPs supplementation elevated the abundance of propionic acid, butyric acid and valeric acid in ethanol-gavaged mice. Enterorhabdus, Parvibacter, Desulfovibrio, Saccharibacteria_genera_incertae_sedis, Barnesiella, Eubacterium, and Clostridium XVIII showed positive correlations with short-chain fatty acids (SCFAs). Our study confirmed that TPs can alleviate acute alcoholic liver injury by altering the composition of the gut microbiota and SCFAs.Yue SunKai KangYi-Ling LiLi-Xuan SangBing ChangElsevierarticleTea polyphenolsEthanolGut microbiotaLiver injuryIntestinal barrierNutrition. Foods and food supplyTX341-641ENJournal of Functional Foods, Vol 87, Iss , Pp 104865- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Tea polyphenols Ethanol Gut microbiota Liver injury Intestinal barrier Nutrition. Foods and food supply TX341-641
spellingShingle	Tea polyphenols Ethanol Gut microbiota Liver injury Intestinal barrier Nutrition. Foods and food supply TX341-641 Yue Sun Kai Kang Yi-Ling Li Li-Xuan Sang Bing Chang Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids
description	Tea polyphenols (TPs), naturally present in green tea, have a number of health benefits, such as alleviating hepatic injury. Acute alcoholic liver injury was induced in C57BL/6 male mice by 40% ethanol gavage, and the mice were treated with distilled water or TPs in drinking water (4 g/L, 0.4%) for 8 weeks. The results demonstrated that TPs intake alleviated acute alcoholic liver injury and modulated the gut microbiota composition and abundance. TPs supplementation elevated the abundance of propionic acid, butyric acid and valeric acid in ethanol-gavaged mice. Enterorhabdus, Parvibacter, Desulfovibrio, Saccharibacteria_genera_incertae_sedis, Barnesiella, Eubacterium, and Clostridium XVIII showed positive correlations with short-chain fatty acids (SCFAs). Our study confirmed that TPs can alleviate acute alcoholic liver injury by altering the composition of the gut microbiota and SCFAs.
format	article
author	Yue Sun Kai Kang Yi-Ling Li Li-Xuan Sang Bing Chang
author_facet	Yue Sun Kai Kang Yi-Ling Li Li-Xuan Sang Bing Chang
author_sort	Yue Sun
title	Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids
title_short	Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids
title_full	Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids
title_fullStr	Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids
title_full_unstemmed	Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids
title_sort	tea polyphenols protect mice from acute ethanol-induced liver injury by modulating the gut microbiota and short-chain fatty acids
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/d10ed1d9f6c84a9fada4e5d16bb9f6b1
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Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids

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