Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Abstract

Background Microbial fermentation significantly affects the flavor and efficacy of tea. It is generally believed that fermented tea is more effective in lowering lipids, while unfermented tea can more effectively inhibit inflammation. However, there is not sufficient evidence to support this claim. To systematically compare the hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation, hyperlipidemic rats and inflammatory injury cells were treated with Monascus purpureus‐fermented pu‐erh tea water extract (MPT) and sun‐dried green tea water extract (SGT), respectively. Results MPT, with higher levels of theabrownins, flavonoids, gallic acid (GA), and lovastatin, was more effective in reducing serum triglyceride (TG), total cholesterol (TC), low‐density lipoprotein cholesterol (LDL‐C), and inflammatory cytokines (TNF‐α, IL‐1β, and IL‐6), while SGT, with higher levels of tea polyphenols, amino acids, (‐)‐epigallocatechin gallate (EGCG), and theaflavins, was more effective in increasing serum high‐density lipoprotein cholesterol (HDL‐C) in hyperlipidemic rats. The foam cells on the arterial wall of the rats in the MPT group were visibly less, and the thrombosis time was longer than that in the SGT group. Cell experiments showed that MPT was more effective in protecting endothelial cells from damage than SGT. Conclusion Surprisingly, Monascus purpureus‐fermented pu‐erh tea not only had better hypolipidemic and anti‐atherosclerotic effects than its raw material (sun‐dried green tea), but also was superior in anti‐inflammatory effects to the latter, which was possibly attributable to the great changes in functional ingredients during microbial fermentation.

Effects of Miao sour soup on hyperlipidemia in high‐fat diet‐induced obese rats via the AMPK signaling pathway

“…Additionally, pu-erh tea fermented with Monascus purpureus displays a better hypolipidemic effect than its non-fermented raw material (Deng et al, 2021). In our study, MSS showed anti-obesity effects and improved the lipid profile.…”

“…Among them, Monascus‐fermented products have been used as traditional Chinese medicine for their anti‐cholesterol effects (Heber et al., 1999 ). Additionally, pu‐erh tea fermented with Monascus purpureus displays a better hypolipidemic effect than its non‐fermented raw material (Deng et al., 2021 ). In our study, MSS showed anti‐obesity effects and improved the lipid profile.…”

“…Some drugs, such as atorvastatin and simvastatin, can effectively reduce the plasma lipid levels; however, the use of these drugs is limited due to side effects (Demyen et al., 2013 ; Molokhia et al., 2008 ). Previously, it has been reported that fermented foods can improve the levels of triglycerides and cholesterol in obesity (Ali et al., 2018 ; Deng et al., 2021 ). Fermented foods have no or few side effects.…”

“…Previously, it has been reported that fermented foods can improve the levels of triglycerides and cholesterol in obesity (Ali et al, 2018;Deng et al, 2021). Fermented foods have no or few side effects.…”

Role ofSemisulcospira gottscheiextract as medicinal food on reflux esophagitis in rats

“…LPS, a major component in outer membrane of Gram‐negative bacteria, is generally used to induce inflammation for in vivo and in vitro models (Bhardwaj et al., 2020), (Kim et al., 2020; Deng et al, 2021). LPS activates macrophages and involves the expression of pro‐inflammatory cytokines and mediators including iNOS (Nicholas et al., 2007).…”