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| Study on The Improvement of Insulin Resistance by Different Fermented Tea Extracts and Its Molecular Mechanism |
| Yuanxin Zhang, Junwei Deng**, Jimmin Dong**, Xinhui Yan**, Yu Liu**, Xinyu Liu**, Yakun Ge*
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(School of Biological and Food Engineering, Jilin University of Chemical Technology , Jilin City 132022, China)
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Abstract The aqueous extracts of different fermented teas ( Resveratrol, Res) were investigated for the improvement of insulin resistance in mouse 3T3-L1 preadipocytes and the molecular mechanism of insulin resistance.MTT method was used to detect the effects of different doses of aqueous extracts of different fermented teas on the proliferation of 3T3-L1 cells at 24 h. An insulin resistance model was constructed and oil red O staining was used to observe the effects of aqueous extracts of different fermented teas on the adipogenesis of 3T3-L1 cells; the effects of white and green tea on the adipocyte differentiation-related factors UCP-1, PGC-1α, PPAR, PGC-1α, PPAR, PGC-1α, PPAR and PPAR on adipocyte cell differentiation-related factors were examined using Real time PCR technology.-1α, PPARα, NRF1α, and β3-AR mRNA expression.The results of Oleoresin O showed that all four different fermented teas had certain effects on improving insulin resistance, among which the effects of white tea and green tea were more obvious.The PCR results showed that white tea up-regulated the expression of genes such as UCP-1, PPARα, and β3-AR, while green tea up-regulated the expression of UCP-1 gene, which may be the reason for its improvement of insulin sensitivity.
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Published: 13 March 2026
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