Light Fermented Tea Extract Alleviates LPS-induced Intestinal Inflammation by Inhibiting TLR4/NF-?B Signaling Pathways and Modulating Gut Microbiota

Yuling Zhang
College of Food Science, South China Agricultural University, Guangzhou, 510642, Guangdong, China
Chaoyang Cai
Department of Spine Surgery, The Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510642, Guangdong, China
Jiaxi Li
College of Food Science, South China Agricultural University, Guangzhou, 510642, Guangdong, China
Xiang Fang
College of Food Science, South China Agricultural University, Guangzhou, 510642, Guangdong, China

Abstract:

Tea is renowned for its plethora of functional active substances, including catechins, which exhibit antioxidative and anti-inflammatory properties, as well as the regulation of fat metabolism. However. the low bioavailability of ester catechin limits its biological activity. Our previous research demonstrated that fermentation of green tea with Aspergillus niger RAF106 substantially transforms ester catechins into non-ester catechins, enhancing their bioactivity. This study utilized LPS-induced intestinal inflammation rat models to investigate the anti-inflammatory effects and intestinal flora modulation by Light Fermented Tea (LFT). The findings showed that LFT reduced the accumulation of serum LPS in LPS-induced rats, manifesting as mitigated fever, improved fecal occult blood status, and enhanced mental state. Furthermore, LFT down-regulated the downstream TLR4/NF-?B signaling pathway. Additionally, LFT reduced inflammation and repaired the intestinal barrier via the LPS/TLR4/NF-?B axis.