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Metabolomic Analysis of Fermented Tibetan Tea Using Bacillus circulans and Their Biological Activity on Mice via the Intestine–Hepatic Axis

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Abstract

The use of Bacillus circulans as the sole starter provides better process control compared to natural fermentation. However, the chemical composition of fermented Tibetan tea by B. circulans and its regulatory effects on the intestine–liver axis has not been reported. For this purpose, a high-resolution liquid chromatography tandem mass spectrometry metabolomics approach was performed. The effects of fermented Tibetan tea on the intestine–liver axis of mice were also evaluated. Untargeted metabolomics analysis showed that the contents of catechin derivatives, flavonoids, phenolic acids, and terpenoids increased by 0.3, 2.38, 2.65, and 3.36%, respectively, compared with those before fermentation. Furthermore, 16S ribosomal RNA sequence analysis revealed that the relative abundance of Lactobacillus spp. in the intestine increased after consumption of fermented tea. Additionally, based on histological and quantitative PCR analyses, fermented Tibetan tea also improved intestinal development and intestinal barrier function in mouse, while increasing the antioxidant capacity of mouse liver. Thus, fermented Tibetan tea could provide beneficial health effects through the intestine–liver axis. These findings have facilitated the study of the chemical composition of Tibetan tea and provided theoretical support for its use as a natural beverage with intestinal probiotic functions.

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Data Availability

The raw sequence data reported in this paper have been deposited in the Genome Sequence Archive (Genomics, Proteomics & Bioinformatics 2017) in National Genomics Data Center (Nucleic Acids Res 2021), China National Center for Bioinformation/Beijing Institute of Genomics, Chinese Academy of Sciences, under accession number CRA008557 that are publicly accessible at https://bigd.big.ac.cn/gsa.

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Funding

This work was funded by the Science and Technology Department of Sichuan Province, grant number 2020YFH0130; the Talent Introduction Project of Sichuan University of Science & Engineering, grant number 2019RC29; the Academician (Expert) Workstation Project of Sichuan University of Science &Engineering, grant number 2018YSCZZ01; and the Innovation and Entrepreneurship Program for College Students, grant numbers cx2021140, S202210622023, and cx2022132.

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  1. Ning Wang and Shan Mo contributed equally to this work.

Authors and Affiliations

  1. College of Bioengineering, Sichuan University of Science and Engineering, Zigong, 643000, China

    Ning Wang, Shan Mo, Muhammad Aamer Mehmood, Wen Fang, Xiongjun Xiao & Hui Zhu

  2. School of Food and Biological Engineering, Xihua University, Chengdu, 610039, China

    Tao Wu

  3. Chengdu Chongqing Shuangcheng Economic Circle (Luzhou) Advanced Technology Research Institute, Luzhou, 646000, China

    Ning Wang, Haiyan Sun & Yongqing Tang

  4. Sichuan Jixiang Tea Co., Ltd., Ya’an, 625000, China

    Jie Mei & Yuan Mei

  5. Department of Bioinformatics and Biotechnology, Government College University Faisalabad, Faisalabad, Pakistan

    Muhammad Aamer Mehmood

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  1. Ning Wang
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Contributions

Ning Wang, Hui Zhu, and Muhammad Aamer Mehmood conceived the study. Shan Mo designed the study and wrote the first version of the manuscript. Muhammad Aamer Mehmood participated in its design and coordination and performed the statistical analysis. Haiyan Sun, Yongqing Tang, and Jie Mei conceived of the study and collected the experimental material. Jie Mei, Yuan Mei, Wen Fang, and Hui Zhu collected and analyzed the raw data. Ning Wang and Tao Wu revised the manuscript. Hui Zhu was responsible for this study, participated in its design and coordination, and helped draft the manuscript. All authors have read and approved the final manuscript.

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Correspondence to Hui Zhu.

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Wang, N., Mo, S., Wu, T. et al. Metabolomic Analysis of Fermented Tibetan Tea Using Bacillus circulans and Their Biological Activity on Mice via the Intestine–Hepatic Axis. Probiotics & Antimicro. Prot. 15, 1653–1664 (2023). https://doi.org/10.1007/s12602-023-10049-7

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