Metabolomics reveals that vine tea (Ampelopsis grossedentata) prevents high-fat-diet-induced metabolism disorder by improving glucose homeostasis in rats.

Wenting Wan,Peigen Xiao,Lijia Xu,Le Sun,Baoping Jiang,Jonathan M Peterson

doi:10.1371/journal.pone.0182830

Wenting Wan, Peigen Xiao + Show 4 more

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https://doi.org/10.1371/journal.pone.0182830

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Abstract

BackgroundVine tea (VT), derived from Ampelopsis grossedentata (Hand.-Mazz.) W.T. Wang, is an alternative tea that has been consumed widely in south China for hundreds of years. It has been shown that drinking VT on a daily basis improves hyperlipidemia and hyperglycemia. However, little is known about the preventive functions of VT for metabolic dysregulation and the potential pathological mechanisms involved. This paper elucidates the preventive effects of VT on the dysregulation of lipid and glucose metabolism using rats maintained on a high-fat-diet (HFD) in an attempt to explain the potential mechanisms involved.MethodsSprague Dawley (SD) rats were divided into five groups: a group given normal rat chow and water (control group); a group given an HFD and water (HFD group); a group given an HFD and Pioglitazone (PIO group), 5 mg /kg; and groups given an HFD and one of two doses of VT: 500 mg/L or 2000 mg/L. After 8 weeks, changes in food intake, tea consumption, body weight, serum and hepatic biochemical parameters were determined. Moreover, liver samples were isolated for pathology histology and liquid chromatography-mass spectrometry (LC-MS)-based metabolomic research.ResultsVT reduced the serum levels of glucose and total cholesterol, decreased glucose area under the curve in the insulin tolerance test and visibly impaired hepatic lipid accumulation. Metabolomics showed that VT treatment modulated the contents of metabolic intermediates linked to glucose metabolism (including gluconeogenesis and glycolysis), the TCA cycle, purine metabolism and amino acid metabolism.ConclusionThe current results demonstrate that VT may prevent metabolic impairments induced by the consumption of an HFD. These effects may be caused by improved energy-related metabolism (including gluconeogenesis, glycolysis and TCA cycle), purine metabolism and amino acid metabolism, and reduced lipid levels in the HFD-fed rats.

Highlights

For hundreds of years, vine tea (VT), which is derived from Ampelopsis grossedentata (Hand.Mazz.) W.T
At the end of the 8 weeks, the serum concentrations of total cholesterol (TC), triacylglycerol (TG), glucose, and insulin and homeostasis model assessment-estimated IR (HOMA-IR) index were increased in the HFD group compared with the chow diet-fed rats (Fig 1A–1F)
Our results demonstrated that VT improved metabolic impairment in HFD-fed rats

Summary

Introduction

Vine tea (VT), which is derived from Ampelopsis grossedentata (Hand.Mazz.) W.T. Wang, has traditionally been consumed in the southern China region. Brewed with freshly boiled water, it is slightly bitter and has with a strong sweet flavor aftertaste. This special taste is accepted by most local people who drink VT when they have a sore throat or common cold. Vine tea (VT), derived from Ampelopsis grossedentata (Hand.-Mazz.) W.T. Wang, is an alternative tea that has been consumed widely in south China for hundreds of years. This paper elucidates the preventive effects of VT on the dysregulation of lipid and glucose metabolism using rats maintained on a high-fat-diet (HFD) in an attempt to explain the potential mechanisms involved.

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