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Research Article | Open Access

The role of cholesterol in modifying the lipid-lowering effects of Fuzhuan brick-tea in Caenorhabditis elegans via SBP-1/SREBP

Lianyun Pana,b, Yan Lua, Shen Daia, Xiangyue Tanga, Ligui Xionga( ), Zhonghua Liua,c( ), Yushun Gonga,c( )
National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha 410128, China
Yunnan Key Laboratory of Tea Science, Tea Research Institute of Yunnan Academy of Agricultural Sciences, Menghai 666200, China
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Fuzhuan brick-tea (FZT) has long been consumed for its supposed weight loss and lipid-lowering benefits. In this study, we show that the regulation of fat storage in Caenorhabditis elegans from a water extract of FZT was affected by cholesterol levels. We found that FZT significantly decreased fat storage under normal cholesterol levels or in a cholesterol-free diet, while lipid accumulation was increased for a high cholesterol diet. Moreover, this mechanism may involve the conserved sterol regulatory element-binding protein (SREBP)/mediator-15 (MDT-15) signaling pathway and the nuclear hormone receptor NHR-80. In addition, lipid synthesis-related genes inhibited by FZT were partially affected by a cholesterol-free diet. Thus, our findings suggested that the potential lipid-lowering effects of FZT may depend on the cholesterol level, which may help to improve the consumption of FZT.

Keywords

Fuzhuan brick teaCholesterolFat storageSterol regulatory element-binding protein

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 2297-2305
DOI: 10.1016/j.fshw.2023.03.033
Cite this article:
Pan L, Lu Y, Dai S, et al. The role of cholesterol in modifying the lipid-lowering effects of Fuzhuan brick-tea in Caenorhabditis elegans via SBP-1/SREBP. Food Science and Human Wellness, 2023, 12(6): 2297-2305. https://doi.org/10.1016/j.fshw.2023.03.033

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Received: 15 September 2021
Revised: 14 October 2021
Accepted: 03 December 2021
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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