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<p>This study aimed to clarify the effects of the roasted burdock root tea (BT) drink on gut microbiota. BT (5%), inulin (INU) (1.1%), or chlorogenic acid (CGA) (0.005%) drinks were administered to ddY mice fed a high-fat diet (HFD; at fat calorie % = 32) for 21 d. Compared with normal chow-fed mice, HFD-fed mice exhibited increased body and liver weights and epididymal fat pads. Body weight gain was suppressed by CGA drink intake (<i>p</i> &lt; 0.05). The levels of plasma liver damage indices (alanine aminotransferase and aspartate aminotransferase) were reduced by intake of the BT or INU drink but not of the CGA drink. The caecal pH decreased from 7.1 to 6.8 upon BT or INU drink intake. Caecal propionate increased from approximately 4&#xa0;μmol/g to 8&#xa0;μmol/g by intake of the BT drink. Sequencing of 16S rDNA (V3–V4) amplicons in faecal samples revealed that HFD increased <i>Lachnospiraceae-</i>like bacterial abundance and reduced <i>Muribaculaceae</i>-like bacterial abundance. The abundance of <i>Faecalibaculum rodentium</i>-like bacteria was increased by BT drink intake, while that of <i>Lachnospiraceae</i>-like bacteria was decreased by BT, INU, or CGA drink intake. Kyoto Encyclopedia of Genes and Genomes metabolism prediction suggested that histidine and tryptophan biosynthesis was high in the gut microbiota of mice that consumed the BT drink. These results suggest that BT drink ameliorate HFD-induced liver inflammation and gut dysbiosis better than INU or CGA drinks. However, the properties of the compounds generated during roasting and heat treatment and the effects of BT drink metabolites on the gut microbiota, particularly <i>F. rodentium</i>, warrant further study. </p>

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Effects of roasted burdock root tea drink on plasma liver injury indices and faecal microbiota in mice fed a high-fat diet

  • 期刊论文

  • 发表日期：

    2025年7月23日

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  • Sae Azuma,
  • Mizuki Sato,
  • Ayaka Nakamura,
  • Hajime Takahashi,
  • Junji Inoue,
  • Shu Takayanagi,
  • Madoka Nakamura,
  • Takashi Kuda

摘要

This study aimed to clarify the effects of the roasted burdock root tea (BT) drink on gut microbiota. BT (5%), inulin (INU) (1.1%), or chlorogenic acid (CGA) (0.005%) drinks were administered to ddY mice fed a high-fat diet (HFD; at fat calorie % = 32) for 21 d. Compared with normal chow-fed mice, HFD-fed mice exhibited increased body and liver weights and epididymal fat pads. Body weight gain was suppressed by CGA drink intake (p < 0.05). The levels of plasma liver damage indices (alanine aminotransferase and aspartate aminotransferase) were reduced by intake of the BT or INU drink but not of the CGA drink. The caecal pH decreased from 7.1 to 6.8 upon BT or INU drink intake. Caecal propionate increased from approximately 4 μmol/g to 8 μmol/g by intake of the BT drink. Sequencing of 16S rDNA (V3–V4) amplicons in faecal samples revealed that HFD increased Lachnospiraceae-like bacterial abundance and reduced Muribaculaceae-like bacterial abundance. The abundance of Faecalibaculum rodentium-like bacteria was increased by BT drink intake, while that of Lachnospiraceae-like bacteria was decreased by BT, INU, or CGA drink intake. Kyoto Encyclopedia of Genes and Genomes metabolism prediction suggested that histidine and tryptophan biosynthesis was high in the gut microbiota of mice that consumed the BT drink. These results suggest that BT drink ameliorate HFD-induced liver inflammation and gut dysbiosis better than INU or CGA drinks. However, the properties of the compounds generated during roasting and heat treatment and the effects of BT drink metabolites on the gut microbiota, particularly F. rodentium, warrant further study.