Exploring the Effects of Teas with Different Fermentation Levels and Black Coffee on the Body via the Urine Proteome

Abstract

Tea and black coffee, two of the most widely consumed beverages worldwide, play important roles in supporting overall health. Urinary proteins do not originate directly from the beverages. Instead, changes in the urine proteome reflect the changes in the body influenced by beverage consumption, rather than their metabolites. Can the effects of teas with different fermentation levels and black coffee on the body be explored via the urine proteome? In this study, urine samples were collected from rats before and after seven consecutive days of consuming green tea, oolong tea, black tea, Pu-erh tea, or black coffee. Both before-and-after comparisons and between-group comparisons were performed, and the samples were analyzed using liquid chromatography coupled with tandem mass spectrometry. The results showed that the urine proteome reflected the changes in rats after one week of consuming teas with different fermentation levels or black coffee. Biological processes and pathways enriched from differential proteins included fat cell differentiation, lipid metabolism, glucose metabolism, fatty acid transport, and immune response. Furthermore, the effects of teas with different fermentation levels and black coffee on the body exhibited a high degree of specificity. Additionally, several differential proteins identified in this study have been reported as biomarkers for diseases such as cancer and cardiovascular diseases. This suggests that beverage consumption, including tea and black coffee, should be considered in clinical application of urine biomarkers of diseases and related studies. And the use of biomarker panels may be necessary to improve accuracy. In conclusion, the urine proteome provides a comprehensive and systematic reflection of the overall effects of all components in tea and black coffee on the body, and can distinguish changes in the body after consuming teas with different fermentation levels and black coffee.