Tran Duy Binh, Le Nguyen Khoi Nguyen, Duong Minh Tue, Yuna Kamo, Pham L A Tuan, Nguyen Q C Thanh, Tragoolpua Yingmanee, Kaewkod Thida, Kamei Kaeko
Department of Functional Chemistry Kyoto Institute of Technology Kyoto Japan.
Department of Surgery, College of Medicine University of Illinois Chicago Illinois USA.
Food Sci Nutr. 2024 May 19;12(8):5722-5733. doi: 10.1002/fsn3.4223. eCollection 2024 Aug.
Kombucha tea is a traditional beverage originating from China and has recently gained popularity worldwide. Kombucha tea is produced by the fermentation of tea leaves and is characterized by its beneficial properties and varied chemical content produced during the fermentation process, which includes organic acids, amino acids, vitamins, minerals, and other biologically active compounds. Kombucha tea is often consumed as a health drink to combat obesity and inflammation; however, the bioactive effects of kombucha tea have not been thoroughly researched. In this study, we reveal the underlying mechanisms of the beneficial properties of kombucha tea and how they protect against obesity and inflammation by studying models. We established an inflammatory model by knocking down the lipid storage droplet-1 gene, a human perilipin-1 ortholog. In this model, dysfunction of lipid storage droplet-1 induces inflammation by enhancing the infiltration of hemocytes into adipose tissues, increasing reactive oxygen species production, elevating levels of proinflammatory cytokines, and promoting the differentiation of hemocytes into macrophages. These processes are regulated by the c-Jun N-terminal Kinase (JNK) pathway. Using this unique model that mimics mammalian inflammation, we verified the beneficial effects of kombucha tea on reducing tissue inflammation. Our data confirms that kombucha tea effectively improves inflammatory conditions by suppressing the expression of cytokines and proinflammatory responses induced by lipid storage droplet-1 dysfunction. It was found that kombucha tea consumption alleviated the production of reactive oxygen species and activated the JNK signaling pathway, signifying its potential as an anti-inflammatory agent against systemic inflammatory responses connected to the JNK pathway. Kombucha tea reduced triglyceride accumulation by increasing the activity of (a lipase), thereby promoting lipolysis in third-instar larvae. Therefore, kombucha tea could be developed as a novel, functional beverage to protect against obesity and inflammation. Our study also highlights the potential use of this innovative model to evaluate the effects of bioactive compounds derived from natural products.
康普茶是一种源自中国的传统饮品，最近在全球范围内广受欢迎。康普茶是通过茶叶发酵制成的，其特点是具有有益特性以及在发酵过程中产生的多种化学成分，包括有机酸、氨基酸、维生素、矿物质和其他生物活性化合物。康普茶常被当作健康饮品饮用，以对抗肥胖和炎症；然而，康普茶的生物活性作用尚未得到充分研究。在本研究中，我们通过研究模型揭示了康普茶有益特性的潜在机制以及它们如何预防肥胖和炎症。我们通过敲低脂质储存滴-1基因（一种人类围脂滴蛋白-1直系同源物）建立了炎症模型。在这个模型中，脂质储存滴-1功能障碍通过增强血细胞向脂肪组织的浸润、增加活性氧的产生、提高促炎细胞因子水平以及促进血细胞分化为巨噬细胞来诱导炎症。这些过程由c-Jun氨基末端激酶（JNK）途径调节。利用这个模拟哺乳动物炎症的独特模型，我们验证了康普茶对减轻组织炎症的有益作用。我们的数据证实，康普茶通过抑制脂质储存滴-1功能障碍诱导的细胞因子表达和促炎反应，有效改善炎症状况。研究发现，饮用康普茶可减轻活性氧的产生并激活JNK信号通路，这表明其作为一种抗炎症剂对抗与JNK途径相关的全身炎症反应的潜力。康普茶通过增加（一种脂肪酶）的活性来减少甘油三酯积累，从而促进三龄幼虫的脂肪分解。因此，康普茶可以开发成为一种新型功能性饮品，以预防肥胖和炎症。我们的研究还强调了这种创新模型在评估天然产物衍生生物活性化合物作用方面的潜在用途。
