Differences in anti‐obesity effects between raw and ripened Pu‐erh tea polyphenols: impact on gut microbiota enterotypes

Abstract Background Pu‐erh tea, a dark tea from China, is classified into raw and ripened types. Both have significant anti‐obesity effects. Polyphenols are among their major bioactive components. This study aimed to explore the anti‐obesity properties and mechanisms of raw (R‐TP) and ripened (F‐TP) Pu‐erh tea polyphenols. Results The results showed that R‐TP and F‐TP significantly reduced body weight, improved insulin resistance, and enhanced glucose and lipid metabolism in high‐fat‐diet (HFD)‐induced obese mice. Mild differences were observed in their impact on fat metabolism, carbohydrate metabolism, and inflammation levels. Both R‐TP and F‐TP were able to restore the disrupted intestinal flora caused by HFD treatment, returning them to a composition and levels similar to those of normal mice. Interestingly, the gut microbiota of all the mice could be reclassified into three enterotypes (enterotype Type‐1, Type‐2, and Type‐HFD). Lactobacillaceae predominated in Type‐1. Lactobacillaceae, Muribaculaceae, and Lachnospiraceae were the most common in Type‐2. Type‐HFD was primarily composed of Atopobiaceae, Lachnospiraceae, Lactobacillaceae, Ruminococcaceae, and Erysipelotrichaceae. The small differences in the effects of R‐TP and F‐TP may be due to variations in enterotypes. Conclusion These findings indicate that R‐TP and F‐TP can alleviate obesity by regulating the enterotype of gut microbiota, suggesting that they possess the potential for application in the treatment of obesity and the development of anti‐obesity agents. © 2025 Society of Chemical Industry.