title: Impact of the Consumption of Tea Polyphenols on Early Atherosclerotic Lesion Formation and IntestinalBifidobacteriain High-Fat-Fed ApoE-/-Mice.
abstract: There is an increasing interest in the effect of dietary polyphenols on the intestinal microbiota and the possible associations between this effect and the development of some cardiovascular diseases, such as atherosclerosis (AS). However, limited information is available on how these polyphenols affect the gut microbiota and AS development. This study was designed to evaluate the modulation of dietary tea polyphenols (TPs) on intestinalBifidobacteria(IB) and its correlation with AS development in apolipoprotein E-deficient (ApoE-/-) mice. Fifty C57BL/6 ApoE-/-mice were randomized into one of the five treatment groups (n= 10/group): control group fed normal diet (CK); a group fed a high-fat diet (HFD); and the other three groups fed the same HFD supplemented with TPs in drinking water for 16 weeks. The total cholesterol and low-density lipoprotein cholesterol (LDL-C) were decreased significantly (P< 0.05) after TP interference. In addition, the TP diet also decreased the plaque area/lumen area (PA/LA) ratios (P< 0.01) in the TP diet group. Interestingly, copies of IB in the gut of ApoE-/-mice were notably increased with TP interference. This increase was dose dependent (P< 0.01) and negatively correlated with the PA/LA ratio (P< 0.05). We conclude that TPs could promote the proliferation of the IB, which is partially responsible for the reduction of AS plaque induced by HFD.
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Zhen-Lin
authors.initials: ZL
authors.lastname: Liao
authors.affiliation: Department of Laboratory Animal Science, College of Basic Medical Sciences, Third Military Medical University , Chongqing , China.
authors.forename: Ben-Hua
authors.initials: BH
authors.lastname: Zeng
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Wei
authors.initials: W
authors.lastname: Wang
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Gui-Hua
authors.initials: GH
authors.lastname: Li
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Fei
authors.initials: F
authors.lastname: Wu
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Qing-Ping
authors.initials: QP
authors.lastname: Zhong
authors.affiliation: Department of Laboratory Animal Science, College of Basic Medical Sciences, Third Military Medical University , Chongqing , China.
authors.forename: Hong
authors.initials: H
authors.lastname: Wei
authors.affiliation: College of Food Science, South China Agricultural University , Guangzhou , China.
authors.forename: Xiang
authors.initials: X
authors.lastname: Fang
keywords: Bifidobacteria; C57BL/6 ApoE−/− mice; atherosclerosis; gut microbiome; tea polyphenols