Open AccessGreen tea aqueous extract (GTAE) prevents high‐fat diet‐induced obesity by activating fat browning
Author(s) -
Li Jie,
Chen Qiyang,
Zhai Xiuming,
Wang Dan,
Hou Yujia,
Tang Min
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2580
Subject(s) - browning , white adipose tissue , adipocyte , adipose tissue , epigallocatechin gallate , endocrinology , catechin , chemistry , medicine , caffeine , food science , insulin resistance , steatosis , green tea extract , obesity , biology , biochemistry , polyphenol , green tea , antioxidant
Abstract Adipose browning leads to increased energy expenditure and reduced adiposity and has, therefore, become an attractive therapeutic strategy for obesity. In this study, we elucidated the effect of green tea aqueous extract (GTAE) on the browning of inguinal white adipose tissue (Ing‐WAT) and brown adipose tissue (BAT) in high‐fat diet (HFD)‐fed mice. The main phytochemical components identified in GTAE through high‐performance liquid chromatography (HPLC) included (−)‐gallocatechin, (−)‐epigallocatechin, (−)‐catechin, (−)‐epigallocatechin‐3‐gallate, caffeine, (−)‐epicatechin, (−)‐gallocatechin gallate, and (−)‐epicatechin‐3‐gallate. Daily supplementation with 1% GTAE for 12 weeks markedly reduced bodyweight gain, systemic inflammation, oxidative stress, and improved insulin resistance. Additionally, histological analysis revealed that dietary supplementation with 1% GTAE reversed HFD‐induced adipocyte size and hepatic steatosis. These effects were associated with activation of browning in the Ing‐WAT and BAT, which mediate systemic metabolic dysfunction in HFD‐fed mice. Taken together, our data support the use of GTAE, a natural product, for the attenuation of obesity through the activation of fat browning.