ArticleNutrients2024
Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes.
Article in Nutrients, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 4 citations in OpenAlex.
- Metabolomics reveal taste quality differences of black teas and the impact of withering on quality formation.Scientific reports · 2026Article
- Indigenous microbiology: Why Indigenous knowledge matters in microbial science.FEMS microbes · 2026Article
- Low-Dose, Post-Storage Dancong Tea Attenuates Hydroalcohol-Induced Gastric Damage via Modulation Antioxidant and Anti-Inflammatory Pathways.Foods (Basel, Switzerland) · 2025Article
- Article
- Capsaicin and Quercitrin Maintained Lipid Homeostasis of Hyperlipidemic Mice: Serum Metabolomics and Signaling Pathways.Foods (Basel, Switzerland) · 2024Article
- Ultrasound-assisted enzymatic extraction of soluble dietary Fiber fromFood chemistry: X · 2024Article
Corrections and comments
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Authors and funding
12 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Black tea (BT), the most consumed tea worldwide, can alleviate hyperlipidemia which is a serious threat to human health. However, the quality of summer BT is poor. It was improved by microbial fermentation in a previous study, but whether it affects hypolipidemic activity is unknown. Therefore, we compared the hypolipidemic activity of BT and microbially fermented black tea (EFT). The results demonstrated that BT inhibited weight gain and improved lipid and total bile acid (TBA) levels, and microbial fermentation reinforced this activity. Mechanistically, both BT and EFT mediate bile acid circulation to relieve hyperlipidemia. In addition, BT and EFT improve dyslipidemia by modifying the gut microbiota. Specifically, the increase in
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