Issue 4, 2025

Theabrownin remodels the circadian rhythm disorder of intestinal microbiota induced by a high-fat diet to alleviate obesity in mice

Abstract

The intestinal microbiota undergoes diurnal compositional and functional oscillations within a day, which affect the metabolic homeostasis of the host and exacerbate the occurrence of obesity. TB has the effect of reducing body weight and lipid accumulation, but the mechanism of improving obesity caused by a high-fat diet based on the circadian rhythm of intestinal microorganisms has not been clarified. In this study, we used multi-omics and imaging approaches to investigate the mechanism of TB in alleviating obesity in mice based on the circadian rhythm of gut microbiota. The results showed that TB could significantly regulate the levels and rhythmic expression of serum lipid indicators (TG, TC, LDL) and serum hormones (MT, FT3, LEP, CORT). The number of intestinal microbiota colonizing the colonic epithelium underwent daily fluctuations. TB remodeled the rhythmic oscillation of gut microbes (i.e., Lachnospiraceae_NK4A136_group, Alistipes, etc.), including the number, composition, abundance and rhythmic expression of the biogeographic localization of microbes. TB notably reduced the levels of 16 bile acids (TCA, THDCA, TCDA, GHDCA, T-α-MCA, etc.) and restored the balance of bile acid metabolism. It was found that TB may mitigate high-fat diet-induced obesity in mice by reshaping the circadian rhythm of the gut microbiome and regulating bile acid metabolism.

Graphical abstract: Theabrownin remodels the circadian rhythm disorder of intestinal microbiota induced by a high-fat diet to alleviate obesity in mice

Supplementary files

Article information

Article type
Paper
Submitted
02 Dec 2024
Accepted
14 Jan 2025
First published
16 Jan 2025

Food Funct., 2025,16, 1310-1329

Theabrownin remodels the circadian rhythm disorder of intestinal microbiota induced by a high-fat diet to alleviate obesity in mice

C. Zhao, S. Lei, H. Zhao, Z. Li, Y. Miao, C. Peng and J. Gong, Food Funct., 2025, 16, 1310 DOI: 10.1039/D4FO05947F

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