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<p>Given the global rise in obesity and metabolic syndrome, plant-based functional beverages that regulate glycemia and lipidemia have attracted increasing interest. This study focused on <i>Millettia speciosa</i> Champ. leaf Golden-flower fungus fermented tea (MLGFT), a novel fermented tea developed from underutilized leaf biomass. The brewing process was optimized via single-factor and response surface methodology, yielding optimal parameters of 85&#xa0;°C, 7.3&#xa0;min, and 146 mL of water, which maximized total phenolic content (124&#xa0;µg/mL). The optimized tea infusion (OTI) exhibited potent in vitro enzyme inhibition: (93.45 ± 0.98) % against α-glucosidase, (45.52 ± 1.11) % against α-amylase, and (81.47 ± 0.90) % against pancreatic lipase. In cellular models, the freeze-dried extract (ME) dose-dependently enhanced glucose consumption in insulin-resistant HepG2 cells, with effects comparable to metformin at 100&#xa0;mg/L. In a model of lipid accumulation, ME at 100&#xa0;mg/L significantly improved the lipid profile, reducing TC, TG, and LDL-C by 63.02%, 43.50%, and 71.79%, respectively, while increasing HDL-C by 46.15%. UPLC-HRMS analysis revealed that the extract is rich in phenolics, particularly epicatechin gallate. These findings demonstrate that MLGFT exhibits notable dual hypoglycemic and hypolipidemic effects, supporting its use as a promising functional beverage for metabolic health management.</p>

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Optimized brewing of Millettia speciosa Champ. leaf golden-flower fungus fermented tea and its in vitro lipid-lowering and glycemic-lowering activity

  • 期刊论文

  • 发表日期：

    2026年8月5日

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  • Qing Li,
  • Ke Wang,
  • Xiaoling Chen,
  • Jinmei Hu,
  • Xin He,
  • Lin Zhou

摘要

Given the global rise in obesity and metabolic syndrome, plant-based functional beverages that regulate glycemia and lipidemia have attracted increasing interest. This study focused on Millettia speciosa Champ. leaf Golden-flower fungus fermented tea (MLGFT), a novel fermented tea developed from underutilized leaf biomass. The brewing process was optimized via single-factor and response surface methodology, yielding optimal parameters of 85 °C, 7.3 min, and 146 mL of water, which maximized total phenolic content (124 µg/mL). The optimized tea infusion (OTI) exhibited potent in vitro enzyme inhibition: (93.45 ± 0.98) % against α-glucosidase, (45.52 ± 1.11) % against α-amylase, and (81.47 ± 0.90) % against pancreatic lipase. In cellular models, the freeze-dried extract (ME) dose-dependently enhanced glucose consumption in insulin-resistant HepG2 cells, with effects comparable to metformin at 100 mg/L. In a model of lipid accumulation, ME at 100 mg/L significantly improved the lipid profile, reducing TC, TG, and LDL-C by 63.02%, 43.50%, and 71.79%, respectively, while increasing HDL-C by 46.15%. UPLC-HRMS analysis revealed that the extract is rich in phenolics, particularly epicatechin gallate. These findings demonstrate that MLGFT exhibits notable dual hypoglycemic and hypolipidemic effects, supporting its use as a promising functional beverage for metabolic health management.