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Publishing Language: Chinese | Open Access

Protective Effect of Black Brick Tea Infusion against Ethanol-Induced Acute and Chronic Gastrointestinal Dysfunction in Mice

Lan SHEN1 , Shenqun WU1, Xiaoyu ZHANG1, Yao LI1, Lilan QIN1, Xiaoguang FENG2, Xiaoping YANG1 ( )
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
Chibi Qingzhuan Tea Research Institute, Chibi 437300, China
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Abstract

Gastrointestinal dysfunction can lead to a variety of gastrointestinal diseases, significantly affecting health. In this study, we aimed to explore the protective effect of black brick tea (BBT) infusion against acute and chronic gastrointestinal dysfunction in mice, which were induced by intragastric administration of 40% and 75% ethanol solutions, respectively. The results showed that compared with the model group, BBT infusion was effective in maintaining the morphology of the gastrointestinal mucosa, mitigating gastric mucosal damage, increasing the serum activity of superoxide dismutase, and reducing the concentrations of malondialdehyde, tumor necrosis factor α, and interlrukin 6. Additionally, BBT infusion effectively increased the gastric emptying rate and small intestinal propulsion rate in chronic alcohol-exposed mice, as well as the serum contents of motilin and gastrin, while reducing the contents of vasoactive intestinal peptide and somatostatin. In conclusion, BBT infusion exhibited a protective effect on acute and chronic gastrointestinal dysfunction in mice, presumably regulating gastrointestinal hormone secretion, improving oxidative stress response and reducing inflammatory factor levels in serum.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2025)10-0160-07

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Food Science
Pages 160-166

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Cite this article:
SHEN L, WU S, ZHANG X, et al. Protective Effect of Black Brick Tea Infusion against Ethanol-Induced Acute and Chronic Gastrointestinal Dysfunction in Mice. Food Science, 2025, 46(10): 160-166. https://doi.org/10.7506/spkx1002-6630-20240709-100

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Received: 09 July 2024
Published: 25 May 2025
© Beijing Academy of Food Sciences 2025.

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