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Research Article | Open Access | Just Accepted

L-theanine prevents acute alcoholic heart injury by regulating helper T cell balance and cardiac metabolites in mice

Si-Min Tana,bJia-You Gua,bXu-Hui Danga,bJia-Hao Yanga,bKe-Hong Liua,b( )Wen-Jun Xiaoa,b( )

a Key Lab of Tea Science Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China

b National Research Center of Engineering Technology for Utilization of Botanicals Functional Ingredients, Hunan Agricultural University, Changsha, Hunan 410128, China

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Abstract

Acute alcohol consumption induces oxidative stress, triggers inflammation, and disrupts the immunity balance in the heart. L-theanine (LTA) possesses antioxidant, anti-inflammatory, and immune-regulating properties. This study aimed to investigate the effects of LTA on acute alcoholic heart injury in C57BL/6J mice, which were administered varying doses of LTA followed by a single high dose of edible alcohol. The findings demonstrated that LTA mitigated acute alcoholic heart injury by maintaining immune balance, enhancing antioxidant enzyme activity, and reducing indicators of heart injury and inflammation in the mice. RNA-seq and qPCR analysis revealed that LTA intervention down-regulated key mRNAs related to T cell receptor, Th1/Th2 cell differentiation, and Th17 cell differentiation signaling pathways activated by acute alcohol intake. LTA regulated the expression levels of key proteins involved in T cell receptor and helper T cell differentiation signaling pathways, thereby maintaining the Th1/Th2 and Th17/Treg cell balance. Non-targeted metabolomic analyses indicated that LTA increased the levels of beneficial metabolites in the hearts of the mice. These results provide evidence for the preventive effects of LTA on acute alcoholic heart injury.

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Food Science and Human Wellness

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Cite this article:
Tan S-M, Gu J-Y, Dang X-H, et al. L-theanine prevents acute alcoholic heart injury by regulating helper T cell balance and cardiac metabolites in mice. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250752

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Received: 20 December 2024
Revised: 18 June 2025
Accepted: 09 July 2025
Available online: 30 September 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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