Phytochemical composition of Tibetan tea fermented by Eurotium cristatum and its effects on type 1 diabetes mice and gut microbiota

• DOI: 10.1016/j.heliyon.2024.e27145
• Publication Date: 2024-02-27T04:35:09Z
• Authors: Junlin Deng; Kebin Luo; Chen Xia; Yongqing Zhu; Zhuoya Xiang; Boyu Zhu; Xiaobo Tang; Ting Zhang; Liugang Shi; Xiaohua Lyu; Jian Chen
• Keywords: Phytochemical

"Golden-flower" Tibetan tea (GTT) is an innovative dark fermented via fungus Eurotium cristatum. To study GTT effects on alleviating the symptoms of type 1 diabetes mellitus (T1DM), GTT's extract (GTTE) was prepared. GTTE chemical compositions were analyzed HPLC, pyrolysis-gas chromatography-mass (Py-GC-MS) spectrometry analysis, and chemistry analyses. T1DM explored mice model induced by streptozotocin (STZ). composed mainly pigment theabrownin (TB) (49.18%), with high percentages polysaccharide (16.93%), protein (10.15%), polyphenols (13.90%), amino acids (5.89%), caffeine (1.83%), flavonoids (0.67%). Py-GC-MS results exhibited that constituted phenols, lipids, sugars, proteins. attenuated conditions mice, relieved their liver pancreatic injury, restored damaged islet cells, decreased oxidative stress increasing superoxide dismutase (SOD) catalase (CAT) levels, modulated cytokine expression leading to decreasing pro-inflammatory cytokines TNF-α IL-6, increased anti-inflammatory IL-4 improve inflammatory responses, optimized gut microbiota composition structure based high-throughput 16S rDNA sequencing, suggesting multi-channel anti-diabetes mechanisms.