Background: The dramatic increase in obesity-related diseases emphasizes the need to elucidate the cellular and molecular mechanisms underlying fat metabolism. To investigate how natural substances influence lipolysis and adipogenesis, we determined the effects of White Tea extract on cultured human subcutaneous preadipocytes and adipocytes.
Methods: For our in vitro studies we used a White Tea extract solution that contained polyphenols and methylxanthines. Utilizing cultured human preadipocytes we investigated White Tea extract solution-induced inhibition of triglyceride incorporation during adipogenesis and possible effects on cell viability. In vitro studies on human adipocytes were performed aiming to elucidate the efficacy of White Tea extract solution to stimulate lipolytic activity. To characterize White Tea extract solution-mediated effects on a molecular level, we analyzed gene expression of essential adipogenesis-related transcription factors by qRT-PCR and determined the expression of the transcription factor ADD1/SREBP-1c on the protein level utilizing immunofluorescence analysis.
Results: Our data show that incubation of preadipocytes with White Tea extract solution significantly decreased triglyceride incorporation during adipogenesis in a dose-dependent manner (n = 10) without affecting cell viability (n = 10). These effects were, at least in part, mediated by EGCG (n = 10, 50 μM). In addition, White Tea extract solution also stimulated lipolytic activity in adipocytes (n = 7). Differentiating preadipocytes cultivated in the presence of 0.5% White Tea extract solution showed a decrease in PPARγ, ADD1/SREBP-1c, C/EBPα and C/EBPδ mRNA levels. Moreover, the expression of the transcription factor ADD1/SREBP-1c was not only decreased on the mRNA but also on the protein level.
Conclusion: White Tea extract is a natural source that effectively inhibits adipogenesis and stimulates lipolysis-activity. Therefore, it can be utilized to modulate different levels of the adipocyte life cycle.
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http://dx.doi.org/10.1186/1743-7075-6-20 | DOI Listing |
Environ Sci Pollut Res Int
January 2025
Department of Textile Chemistry, Bandung Polytechnic of Textile Technology, Bandung, West Java, 40272, Indonesia.
Kombucha is a popular fermented beverage that involves fermentation using a symbiotic culture of bacteria and yeast (SCOBY) and produces bacterial cellulose (BC). Carbon and nitrogen sources are essential in kombucha processing and BC production. However, studies on cost-effective BC production as an alternative source of leather have remained scarce.
View Article and Find Full Text PDFRen Fail
December 2025
State Key Laboratory of Traditional Chinese Medicine Syndrome, The First Affiliated Hospital, Guangzhou University of Chinese Medicine, Guangzhou, China.
Background: While there are numerous benefits to tea consumption, its long-term impact on patients with chronic kidney disease (CKD) remains unclear.
Method: Our analysis included 17,575 individuals with CKD from an initial 45,019 participants in the National Health and Nutrition Examination Survey (NHANES) (1999-2018). Individuals with extreme dietary habits, pregnancy, or non-CKD conditions were excluded.
Food Chem Toxicol
January 2025
European Union Reference Laboratory for Pesticide Residues in Fruit & Vegetables, University of Almeria, Agrifood Campus of International Excellence (ceiA3), Ctra. Sacramento S/N°, La Cañada de San Urbano, 04120, Almería, Spain. Electronic address:
This study aimed to determine 9,10-anthraquinone (AQ) levels in Indonesian tea products from different manufacturers and assess the AQ's associated health risks. AQ levels increased significantly during withering and drying stages, using pinewood as a heat source. Generally, black tea was highly contaminated by AQ followed by green tea, oolong tea, and white tea.
View Article and Find Full Text PDFNPJ Sci Food
January 2025
Department of Neurology, Kanazawa University Graduate School of Medical Sciences, Kanazawa, Japan.
This study investigated the association between green tea or coffee consumption with cerebral white matter lesions and hippocampal and total brain volumes among 8766 community-dwelling participants recruited from the Japan Prospective Studies Collaboration for Aging and Dementia between 2016 and 2018. A Food Frequency Questionnaire was used to assess green tea and coffee consumption, whereas brain magnetic resonance imaging was performed to assess cerebral white matter lesions, hippocampal volume, and total brain volume. Multivariable-adjusted analysis revealed significant correlations between fewer cerebral white matter lesions and higher green tea consumption, whereas no significant differences were found between green tea consumption and hippocampal or total brain volume.
View Article and Find Full Text PDFPharmaceuticals (Basel)
December 2024
Department of Medical Biochemistry, Faculty of Medicine, Samsun University, 55080 Samsun, Turkey.
In this study, we aimed to evaluate the potential effects of white tea (WT) in the atherosclerosis process characterized by oxidative stress, inflammation, and dyslipidemia. In our study, apolipoprotein E knockout (ApoE) mice (RRID: IMSR_JAX:002052) and C57BL/6J mice (RRID: IMSR_JAX:000664) were used. In the atherosclerosis model induced by an atherogenic diet (AD), WT was administered via oral gavage at two different concentrations.
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