Format

Send to

Choose Destination
Int J Obes (Lond). 2012 May;36(5):735-43. doi: 10.1038/ijo.2011.136. Epub 2011 Jul 12.

Acute effects of epigallocatechin gallate from green tea on oxidation and tissue incorporation of dietary lipids in mice fed a high-fat diet.

Author information

1
German Institute of Human Nutrition in Potsdam-Rehbruecke, Group of Energy Metabolism, Arthur-Scheunert-Allee 114-116, Nuthetal, Germany.

Abstract

OBJECTIVE:

To examine in mice the acute effects of epigallocatechin gallate (EGCG), a green tea bioactive polyphenol on substrate metabolism with focus on the fate of dietary lipids.

METHODS:

Male C57BL/6 mice were fed high-fat diets supplemented with EGCG extracted from green tea (TEAVIGO, DSM Nutritional Products Ltd, Basel, Switzerland) at different dosages up to 1% (w/w). Effects of EGCG on body composition (quantitative magnetic resonance), food intake and digestibility, oxidation and incorporation of exogenous lipids (stable isotope techniques: (13)C-labeled palmitate and diet supplemented with corn oil as a natural source of (13)C-enriched lipids) as well as gene expression (quantitative real-time PCR) in liver and intestinal mucosa were investigated.

RESULTS:

Short-term supplementation (4-7 days) of dietary EGCG increased energy excretion, while food and energy intake were not affected. Fecal energy loss was accompanied by increased fat and nitrogen excretion. EGCG decreased post-prandial triglyceride and glycogen content in liver, increased oxidation of dietary lipids and decreased incorporation of dietary 13C-enriched lipids into fat tissues, liver and skeletal muscle. EGCG dose dependently reversed high-fat diet-induced effects on intestinal substrate transporters (CD36, FATP4 and SGLT1) and downregulated lipogenesis-related genes (ACC, FAS and SCD1) in liver in the post-prandial state.

CONCLUSIONS:

Anti-obesity effects of EGCG can be explained by a decreased food digestibility affecting substrate metabolism of intestinal mucosa and liver, leading to increased post-prandial fat oxidation and reduced incorporation of dietary lipids into tissues.

PMID:
21750518
DOI:
10.1038/ijo.2011.136
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Nature Publishing Group
Loading ...
Support Center