Tea extracts modulate fat accumulation and distribution and demonstrate anti‐inflammatory effects in C57BL/6 mice fed a high fat/Western diet

Abstract

Tea may be effective in the prevention of obesity‐related chronic disease. We compared the effect of 3 teas including green (GT), black (BT) and oolong tea (OT) on body weight, fat distribution and inflammation. 120 C57BL/6 male mice were randomly assigned to 5 treatment groups: control diet (10% kcal from fat), high fat (HF)/Western diet (32% kcal from butter fat and corn oil), or a HF diet with GT, OT or BT extract (0.25% GT polyphenols) for 20 weeks. 3–6 mice per group were sacrificed every 4 weeks. Fat distribution was measured by magnetic resonance imaging (MRI) and fat pads were weighed. Gene expression of interleukin (IL)‐6, tumor necrosis factor (TNF) α and MCP‐1 was determined in liver, epididymal (E‐fat) and mesenteric fat (M‐fat) using qRT‐pCR. The addition of all 3 tea extracts significantly reduced the HFdiet‐induced increase in body weight, liver fat, M‐fat, and subcutaneous fat. GT and BT significantly decreased the amount of E‐fat and GT and OT significantly decreased perirenal fat. GT and BT significantly inhibited HFdiet‐induced MCP‐1 gene expression in the liver, and BT in both E‐fat and M‐fat. All 3 teas significantly reduced the HFdiet‐induced TNF α expression in E‐fat, but not in M‐fat. The addition of BT to the HFdiet led to significant inhibition of IL‐6 concentration in E‐fat. In summary the addition of tea extracts to an HFdiet differentially alleviated HFdiet‐induced fat accumulation and inflammation