Background Lifestyle and diet play a significant role in hyperuricemia. Accumulating evidence indicates that tea consumption is associated with hyperuricemia and the risk of gout. However, diverse compounds in different types of tea make it quite difficult to find out the relevant molecular mechanism. Here, we compared the effects of six types of tea on hyperuricemia induced by potassium oxonate (PO) and hypoxanthine in rats and investigated possible underlying mechanisms.
Methods Rats were randomly assigned into ten groups: control group, hyperuricemia model group, benzbromarone positive control group, traditional Chinese Medicine Simiao San positive control group, green tea, yellow tea, black tea, white tea, red tea, and cyan tea treatment groups. After 21 days, uric acid ( UA ), xanthine oxidase ( XOD ), blood urea nitrogen ( BUN ), and creatinine ( CRE ) were assessed. By enzyme-linked immunosorbent assay, serum levels of interleukin-1β. By hematoxylin-eosin staining and immunohistochemistry, liver and kidney injury were measured.
Results The levels of UA, CRE, and BUN in the treatment group were decreased to extent degrees. There was a significant reduction of UA, CRE, BUN levels for yellow tea compared to the positive control drugs. Yellow tea suppressed the XOD activity to lessen hepatic and kidney injury. Network pharmacology and untargeted metabolomics indicated that ten yellow tea bioactive ingredients and 35 targets were responsible for preventing hyperuricemia mediated by 94 signaling pathways, such as IL-1β and TNF.
Conclusion These findings indicate that green tea cannot reduce the serum uric acid level of hyperuricemic rats. Yellow tea can significantly improve hyperuricemia by regulating inflammatory response, autophagy, and apoptosis. This study provides a potential candidate for the treatment of hyperuricemia and a basis for selecting tea for patients with hyperuricemia.