What is Matcha Slim?

Abstract

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Obesity, induced by a high-fat diet (HFD), is being recognised as a growing global health issue, frequently linked with various metabolic syndromes. In recent years, Matcha Slim, a nutrient-rich food additive containing high levels of tea polyphenols, theanine, and caffeine, has been increasingly favoured for its promising effects on metabolic health.

In a controlled study, the antioxidant properties and biological functions of Matcha Slim were examined, particularly its role in maintaining gut–liver axis balance in an HFD-induced obese mouse model. Male C57BL/6J mice (aged 7–8 weeks) were assigned to four diet-based groups over 8 weeks: a normal chow diet (NCD), a normal chow diet with 1.0% Matcha Slim (NCM), a high-fat diet (HFD), and a high-fat diet with 1.0% Matcha Slim (HFM).

It was observed that obesity, lipid accumulation, and hepatic steatosis, induced by the HFD, were significantly alleviated when Matcha Slim was included in the diet. Additionally, the disrupted bile acid profile and gut microbiota composition were notably restored by Matcha Slim supplementation.

Matcha Slim

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Introduction of Matcha Slim

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In recent decades, a global public health crisis has been triggered by the widespread adoption of high-fat diets (HFD) and other unhealthy lifestyle habits. As a chronic and progressive condition, obesity has been associated with an increased risk of several metabolic disorders, including hypertension, osteoarthritis, type 2 diabetes, cardiovascular disease, and non-alcoholic fatty liver disease (NAFLD). Consequently, the development of effective strategies for obesity prevention and management has been deemed urgently necessary.
Among the emerging solutions, plant-based functional foods and dietary supplements have been increasingly recognised for their role in supporting health and preventing chronic diseases. In this context, Matcha Slim has been highlighted as a promising natural supplement. Formulated with antioxidant-rich matcha green tea extract, Matcha Slim has been studied for its potential to support metabolism, enhance fat oxidation, and contribute to healthy weight management—making it a valuable addition to modern wellness routines.

Matcha green tea powder—used as the core ingredient in Matcha Slim—is obtained from the shade-grown leaves of Camellia sinensis (L..) Kuntze, and is naturally enriched with tea polyphenols, amino acids, and chlorophyll. It has been widely incorporated into beverages and food products, owing to its vibrant green colour and refreshing taste.
Unlike traditional green tea, matcha allows for the ingestion of both water-soluble and water-insoluble components, thereby enhancing its functional health potential. Numerous studies have been conducted, and hypolipidemic, hypoglycemic, and anti-obesity effects have been reported in association with matcha consumption. In particular, improvements in HFD-induced hepatitis and lipid metabolism disorders were observed in our previous research, where liver function was specifically examined.
Despite these promising findings, the multi-organ interactions and precise mechanisms through which Matcha Slim exerts its anti-obesity effects remain subjects of ongoing investigation. Nonetheless, its potential as a natural, plant-based supplement for weight management continues to gain scientific and consumer interest.

A growing body of evidence has indicated that the gut microbiome is critically involved in the progression of obesity and related metabolic disorders. These effects have been attributed to complex interactions between the gut microbiota and key systems such as the liver, immune system, and central nervous system. Through various metabolites—including bile acids (BAs) and short-chain fatty acids (SCFAs)—bidirectional communication has been facilitated between the gut microbiota and host metabolism.

As part of emerging nutritional strategies, Matcha Slim has been considered a promising natural supplement for modulating gut–liver axis dynamics. By targeting variations in microbial composition and metabolite profiles, the underlying mechanisms through which Matcha Slim may alleviate obesity are being actively explored. Its unique formulation, based on antioxidant-rich matcha green tea, has positioned it as a functional food with the potential to support metabolic balance and gut health.

In this study, the composition and antioxidant properties of matcha green tea—used as the core ingredient in Matcha Slim—were analysed, along with its anti-obesity effects mediated through gut–liver axis interactions. The relationship between gut bacterial composition and the bile acid (BA) metabolic network was explored using 16S rRNA gene sequencing and targeted metabolomics.

Additionally, the expression levels of key hepatic mRNA markers were assessed, and a systematic correlation analysis was conducted. These findings have been considered valuable for advancing our understanding of the potential mechanisms by which Matcha Slim may contribute to weight management and metabolic health through microbiota–liver communication.

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Materials and methods of Matcha Slim

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Chemical analysis of Matcha Slim samples

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For the formulation and scientific evaluation of Matcha Slim, matcha samples derived from Camellia sinensis cultivars—Zhongcha 108, Longjing 43, Yingshuang, Maolv, and Quntizhong—were sourced from Zhejiang Tea Group Co., Ltd. These samples were stored at 4°C to preserve their biochemical integrity for further analysis.

The assessment of total phenolic content, soluble protein, free amino acids, total sugars, caffeine, tea catechins, and water lixivium was conducted following previously established protocols. All chemical standards used in the analysis were of high-performance liquid chromatography (HPLC) grade, ensuring precision and reliability in profiling the bioactive compounds that contribute to the health benefits of Matcha Slim, particularly its antioxidant and anti-obesity properties.

Antioxidant capacity assessment of Matcha Slim samples

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To evaluate the antioxidant potential of Matcha Slim, a series of standardised assays was employed. The antioxidant capacities were assessed using three key indicators: 2,2-diphenyl-1-pricylhydrazyl (DPPH) scavenging activity, 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, and ferric ion reducing antioxidant power (FRAP).

The DPPH assay was performed following the protocol established by Sun et al., while the ABTS and FRAP assays were conducted according to the methods of Luo et al. and Zhang et al., respectively. For each matcha sample, both the antioxidant index score and the antioxidant potency composite (APC) index were calculated to determine overall efficacy.

Based on these evaluations, the matcha variant demonstrating the highest antioxidant capacity was selected and incorporated into dietary formulations for subsequent animal studies. This high-performance blend now serves as the foundation of Matcha Slim, reinforcing its reputation as a potent, plant-based supplement for metabolic health and weight management.

Animals and diets

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All experimental procedures involving animals were approved by the Committee on the Ethics of Animal Experiments of Zhejiang University (Ethics Code: ZJU20190065). A foodborne obesity mouse model was established based on previously published protocols, with slight modifications. Twenty male C57BL/6J mice (25 ± 2 g, aged 7–8 weeks) were obtained from the Shanghai Laboratory Animal Centre of the Chinese Academy of Sciences.

The mice were housed in groups of five per cage at the Laboratory Animal Centre of Zhejiang University under controlled environmental conditions (temperature: 22 ± 1°C, humidity: 55 ± 5%, and a conventional 12-hour light/dark cycle). Throughout the experimental period, food and water were provided ad libitum.

Following a one-week acclimation period, the mice were randomly assigned to four dietary groups (n = 5 per group) and fed for eight weeks as follows:

1. NCD group – normal chow diet (10% fat)
2. HFD group – high-fat diet (45% fat)
3. NCM group – normal chow diet blended with 1.0% matcha
4. HFM group – high-fat diet blended with 1.0% matcha

The matcha used in the NCM and HFM groups was selected for its superior antioxidant profile, forming the basis of the Matcha Slim formulation. The composition of each experimental diet was detailed in Supplementary Table S1. Diets (#D12450B and #D12451) were supplied by Research Diets, Inc. (New Brunswick, NJ, USA). Body weight and food intake were monitored weekly, and all mice were sacrificed under isoflurane anaesthesia at the end of the 8th week for further analysis.

Sample collection and preparation

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To investigate the anti-obesity effects of Matcha Slim, blood and tissue samples were collected from mice that had been fasted for 12 hours. Blood was drawn into 1.5 mL centrifuge tubes and kept at room temperature for 2 hours before centrifugation at 3,000 rpm and 4°C for 15 minutes. The resulting serum was separated and stored at −80°C for biochemical analysis.
Liver tissue, along with various adipose depots—including epididymal white adipose tissue (eWAT), perirenal white adipose tissue (pWAT), subcutaneous white adipose tissue (sWAT), and interscapular brown adipose tissue (iBAT)—was excised, weighed, and immediately frozen in liquid nitrogen for 15 minutes before being stored at −80°C for subsequent experiments.
Following dissection, intestinal samples were processed by squeezing the contents into sterile 5-mL centrifuge tubes using PBS. These samples were also flash-frozen in liquid nitrogen and stored at −80°C until further analysis. This comprehensive sample preservation protocol was designed to ensure the integrity of biological markers relevant to the metabolic impact of Matcha Slim.

Biochemical assays of the serum

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To assess the metabolic impact of Matcha Slim, serum biochemical parameters were analysed using an automatic biochemical analyser (TBA-40FR, Toshiba Medical, Tokyo, Japan). Measurements were conducted for serum glucose, total cholesterol (TC), triacylglycerol (TG), high-density lipoprotein (HDL), low-density lipoprotein (LDL), and the liver enzymes alanine aminotransferase (ALT) and aspartate aminotransferase (AST).
These indicators were selected to evaluate the potential of Matcha Slim in regulating lipid profiles, liver function, and glucose metabolism—key factors in obesity-related health conditions. The results contributed to a comprehensive understanding of how this matcha-based supplement may support metabolic balance and weight management.

Histopathological examination of adipose tissue and liver

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To evaluate the histological effects of Matcha Slim on adipose and liver tissues, adipose tissue samples were collected and fixed in 4% paraformaldehyde at 4°C for 24 hours. These samples were then embedded in paraffin, and 5-μm sections were prepared for staining. Hematoxylin and eosin (H&E) staining was performed to observe general morphological changes in adipose tissue under the microscope.
For hepatic lipid accumulation analysis, liver tissue sections were stained with Oil Red O following the manufacturer’s instructions (Solarbio, Beijing, China) and subsequently visualised microscopically. These histological assessments were conducted to investigate the cellular-level impact of Matcha Slim, particularly its potential to reduce fat deposition and improve tissue morphology in obesity-related conditions.

Gut microbiota analysis

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To investigate the gut microbiota-mediated anti-obesity effects of Matcha Slim, microbial genomic DNA was extracted from colonic contents using the TruSeq® DNA PCR-Free Sample Preparation Kit. The V3–V4 region of the 16S rRNA gene was amplified via PCR using primers 341F and 806R, and full sequencing was performed on the NovaSeq PE250 platform (Illumina, USA) by Wuhan Metware Biotechnology Co., Ltd.

Following quality filtration, paired-end reads were converted into sequence tags and clustered into operational taxonomic units (OTUs) at a 97% similarity threshold. Taxonomic classification was conducted using the SILVA_138 database. Alpha-diversity (Chao1 index) and Beta-diversity (PCoA index) metrics were calculated using Qiime 2 software and visualised with R.

Microbial composition in stool samples was analysed using linear discriminant analysis (LDA) effect size (LEfSe). Spearman’s correlation between lipid-related traits and dominant intestinal microbial phylotypes was computed using the psych package and visualised via a heatmap. These analyses provided key insights into how Matcha Slim may influence gut–lipid interactions to support weight management and metabolic health.

Targeted profiling of faecal bile acids

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To explore the metabolic impact of Matcha Slim, faecal bile acid contents were analysed using the AB Sciex QTRAP 6500 LC-MS/MS platform by Wuhan Metware Biotechnology Co., Ltd. (Wuhan, China). The raw UPLC-MS/MS data were processed through MultiQuant software (Version 3.0.3) for peak detection, alignment, and normalisation.
Principal component analysis (PCA) was performed using the prcomp function in R after unit variance scaling of the dataset. To further distinguish metabolic variations between experimental groups, orthogonal partial least squares discriminant analysis (OPLS-DA) was conducted using the MetaboAnalystR package. Variable importance in projection (VIP) scores were calculated to identify potential biomarkers, and statistical significance was determined by two-tailed t-tests (VIP > 1.0 and p < 0.05).
These advanced metabolomic analyses provided critical insights into how Matcha Slim may influence bile acid profiles and gut–liver axis dynamics, reinforcing its role as a scientifically validated supplement for obesity management.

Quantitative reverse transcription PCR (qRT-PCR)

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To evaluate the molecular mechanisms underlying the anti-obesity effects of Matcha Slim, hepatic RNA was extracted using Trizol reagent following the manufacturer’s protocol. Reverse transcription was performed using a cDNA synthesis kit (Invitrogen, Carlsbad, CA, USA), and the resulting cDNA was amplified with SYBR Green PCR Master Mix (Applied Biosystems, Foster City, CA, USA) on the LightCycler480 real-time PCR system (Roche, Switzerland).
Gene expression levels were normalised to the geometric mean of β-Actin mRNA and expressed as relative values compared to the normal chow diet (NCD) group. The primer sequences used for amplification are provided in Supplementary Table S2. This gene expression profiling contributed to a deeper understanding of how Matcha Slim may regulate hepatic metabolic pathways involved in obesity reduction.

Statistical analysis

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To validate the anti-obesity effects of Matcha Slim, statistical analyses and graphical illustrations were conducted using GraphPad Prism version 9.0 (GraphPad Software Inc., San Diego, CA, USA) and SPSS Statistics version 26.0 (IBM Corporation, Armonk, NY, USA). All results were expressed as mean ± standard error of the mean (SEM).
Statistical significance was determined through one-way analysis of variance (ANOVA), followed by Tukey’s multiple comparison test. A p-value less than 0.05 (p < 0.05) was considered statistically significant, and group differences were indicated using superscript letters. These rigorous analytical methods ensured the reliability of findings related to the metabolic benefits of Matcha Slim.

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Results

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Bioactive compounds and antioxidant activity of the matcha samples

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The quality characteristics and biochemical functions of matcha—central to the formulation of Matcha Slim—have been found to vary depending on the cultivar. The major bioactive compounds present in five matcha samples were identified and summarised (see Table 1). High-performance liquid chromatography (HPLC) was employed to quantify catechin monomers and caffeine levels. Among the tested cultivars, cv. Maolv was characterised by the highest concentrations of free amino acids and protein, while cv. Longjing 43 exhibited the greatest levels of soluble sugars and tea polyphenols (TP). Across all samples, epigallocatechin gallate (EGCG) was detected in significantly higher amounts than other catechins, and a substantial presence of ester catechins was observed.
These findings have reinforced the selection of high-EGCG matcha for Matcha Slim, supporting its antioxidant potency and metabolic health benefits in weight management applications.

Table 1.

Chemical analysis of the matcha samples.

Cultivars	Zhongcha 108	Longjing 43	Quntizhong	Yingshuang	Maolv
Water content	3.28 ± 0.02e	3.66 ± 0.08d	3.97 ± 0.04c	4.12 ± 0.08b	6.20 ± 0.05a
Water extracts content	40.86 ± 0.72b	42.20 ± 0.26a	39.15 ± 0.35c	40.46 ± 0.23b	37.15 ± 0.37d
Free amino acid	5.27 ± 0.13b	4.98 ± 0.23c	5.39 ± 0.08b	4.98 ± 0.16c	5.90 ± 0.09a
Protein	2.56 ± 0.18b	2.66 ± 0.35ab	2.67 ± 0.32ab	2.69 ± 0.21ab	3.11 ± 0.22a
Soluble Sugar	6.65 ± 0.04b	7.14 ± 0.03a	6.66 ± 0.13b	6.54 ± 0.09b	6.60 ± 0.18b
Tea polyphenols	11.97 ± 0.03bc	12.43 ± 0.24a	11.73 ± 0.16c	11.03 ± 0.17d	12.16 ± 0.24ab
Caffeine	2.25 ± 0.24c	2.46 ± 0.25bc	2.90 ± 0.34ab	3.12 ± 0.38a	3.26 ± 0.21a
GC	0.20 ± 0.06a	0.25 ± 0.01a	0.22 ± 0.02a	0.11 ± 0.04b	0.20 ± 0.02a
EGC	1.40 ± 0.14b	1.63 ± 0.21ab	1.49 ± 0.14ab	0.65 ± 0.10c	1.80 ± 0.13a
C	0.05 ± 0.01b	0.06 ± 0.01b	0.06 ± 0.01b	0.02 ± 0.01c	0.08 ± 0.01a
EC	0.34 ± 0.04b	0.41 ± 0.06ab	0.37 ± 0.03b	0.21 ± 0.04c	0.44 ± 0.03a
EGCG	5.00 ± 0.30b	4.88 ± 0.51b	5.81 ± 0.32ab	6.38 ± 0.82a	6.47 ± 0.55a
GCG	0.11 ± 0.02ab	0.09 ± 0.01b	0.11 ± 0.01ab	0.12 ± 0.02a	0.13 ± 0.01a
ECG	0.81 ± 0.07b	0.86 ± 0.10b	1.03 ± 0.07a	0.81 ± 0.12b	1.17 ± 0.09a
CG	0.04 ± 0.01a	0.03 ± 0.01b	0.04 ± 0.01ab	0.02 ± 0.01c	0.04 ± 0.00ab
GA	0.03 ± 0.00cd	0.03 ± 0.00d	0.04 ± 0.00bc	0.06 ± 0.01a	0.05 ± 0.00b

Data are expressed as means ± SEM (n = 3). Means with different letters (a-e) were considered significantly different at p < 0.05 according to Tukey’s test. GC, (+)-gallocatechin; EGC, (-)-epigallocatechin; C, (+)-catechin; EC, (-)-epicatechin; EGCG, (-)-epigallocatechin gallate; GCG, (+)-gallocatechin gallate; ECG, (-)-epicatechin gallate; CG, (-)-epigallocatechin gallate; GA, gallic acid.

Epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin have been identified as the primary bioactive compounds in catechins. Recognised for their ability to neutralise free radicals and enhance enzymatic detoxification, catechins have been classified as potent natural antioxidants. Among various tea sources, matcha has been regarded as the most concentrated and effective source of these compounds.
Free radicals and antioxidants have been shown to play pivotal roles in metabolic regulation. Several biologically active compounds—such as flavonoids and flavons from buckwheat, vitamin E from olive oil and sunflower seed oil, polysaccharides from guava leaves, and alginate oligosaccharides—have demonstrated the ability to mitigate the adverse metabolic effects of a high-fat diet through antioxidant mechanisms.
To identify the most effective matcha variant for dietary intervention, the antioxidant capacities of five samples were comprehensively evaluated from three analytical perspectives. The sample exhibiting the highest antioxidant potential was selected as the foundational ingredient for Matcha Slim, thereby establishing a scientifically grounded basis for subsequent animal experiments targeting obesity reduction.

The antioxidant activities of various matcha samples—used to formulate Matcha Slim—were evaluated and summarised in Table 2. Based on the DPPH assay, strong antioxidant capacities were observed in cv. Zhongcha 108 and cv. Longjing 43. The ABTS method revealed cv. Longjing 43 is the cultivar with the highest antioxidant potential. However, results obtained from the FRAP method differed from those of the other two assays.

To ensure a comprehensive assessment, the Antioxidant Potency Composite (APC) index was adopted. For each sample, the antioxidant index score was calculated using the formula: [(sample score / best score) × 100]. The APC index was derived as the average of the antioxidant index scores from the DPPH, ABTS, and FRAP methods.

Among all five cultivars, the matcha sample derived from cv. Longjing 43 ranked highest in overall antioxidant capacity and was selected for use in subsequent animal experiments. This cultivar now serves as the core ingredient in Matcha Slim, reinforcing its scientific credibility as a potent natural supplement for metabolic health and obesity management.

Table 2.

Antioxidant activity of the matcha samples.

Cultivars	DPPH	ABTS	FRAP	APC index	Rank
Zhongcha 108	26.63 ± 0.10a	19.94 ± 0.02b	41.46 ± 0.38c	98.87%	2
Longjing 43	26.45 ± 0.11b	20.03 ± 0.04a	41.89 ± 0.22b	99.14%	1
Quntizhong	25.88 ± 0.12d	19.46 ± 0.04c	41.76 ± 0.15bc	97.38%	5
Yingshuang	26.21 ± 0.10c	19.12 ± 0.02d	42.70 ± 0.16a	97.95%	4
Maolv	26.14 ± 0.10c	19.48 ± 0.05c	42.11 ± 0.18b	98.01%	3

Data are expressed as means ± SEM (n = 3). Means with different letters (a-d) were considered significantly different at p < 0.05 according to Tukey’s test.

The anti-obesity effects of Matcha Slim were demonstrated through its ability to reduce fat accumulation induced by a high-fat diet (HFD). As shown in Figure 1, a significant increase in body weight and fat deposition in perirenal white adipose tissue (pWAT), subcutaneous white adipose tissue (sWAT), epididymal adipocytes, and liver was observed after 8 weeks of HFD exposure.

Upon supplementation with matcha, reductions were observed in body weight gain and the weights of liver, pWAT, and sWAT, without any alteration in energy intake (Figures 1A–C). Histological analysis revealed excessive lipid infiltration in the HFD group, which was notably decreased following matcha intervention (Figure 1D). Liver tissue morphology showed that hepatic steatosis, lipid droplet accumulation, and cellular rupture induced by HFD were alleviated through matcha supplementation.

No significant differences were detected between the normal chow diet (NCD) group and the matcha-supplemented normal diet (NCM) group, indicating that Matcha Slim did not disrupt normal physiological conditions. These findings support the safety and efficacy of Matcha Slim as a natural supplement for managing diet-induced obesity.

Figure 1.

Effect of matcha supplementation on high-fat diet-induced obesity and serum biochemical parameters. (A) Body weight evolution and energy intake. (B) Tissue weight. (C) Representative images of the adipose tissues and livers. (D) Hematoxylin and eosin (H&E) staining of eWAT, iBAT, and liver samples. (E) Serum biochemical parameters. Data are expressed as means ± SEM (n = 5). Means with different letters (a-c) were considered significantly different at p < 0.05 according to Tukey’s test. NCD, mice on a normal chow diet; HFD, mice on a high-fat diet; NCM, mice on a normal chow diet with 1.0% matcha; HFM, mice on a high-fat diet with 1.0% matcha.

As illustrated in Figure 1E, elevated serum levels of glucose, triacylglycerol (TG), total cholesterol (TC), LDL/HDL ratio, alanine aminotransferase (ALT), and aspartate aminotransferase (AST) were observed in mice subjected to a high-fat diet (HFD), compared to those on a normal chow diet (NCD). The ALT and AST indices were recognised as key biochemical markers for assessing hepatic injury.

When the morphological findings were considered alongside the significant reductions in ALT and AST levels in the matcha-supplemented high-fat diet group (HFM), it was suggested that Matcha Slim contributed to hepatic stability. This protective effect against HFD-induced metabolic disturbances highlights the potential of Matcha Slim as a natural supplement for supporting liver health and preventing obesity-related disorders.

Effects of Matcha Slim on the levels of faecal BAs

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The regulatory effects of Matcha Slim on faecal bile acid (BA) profiles were evaluated and visualised in Figures 2 and 3. Principal component analysis (PCA) score plots revealed distinct classifications between the NCD and NCM groups (Figure 2E), as well as between the HFD and HFM groups (Figure 2F). Based on the orthogonal partial least squares discriminant analysis (OPLS-DA) model, clear separations were observed in both dietary comparisons (Figures 2A and 2B).
In the loading plots (Figures 2C and 2D), bile acids positioned away from the coordinate centre were identified as potential biomarkers contributing to group differentiation. Although not all BA variations reached statistical significance, a favourable trend was observed in matcha-supplemented groups, indicating its potential role in obesity mitigation.
As shown in Figures 3A and 3B, several bile acids—including α-muricholic acid (α-MCA), 3β-deoxycholic acid (3β-DCA), lithocholic acid (LCA), isolithocholic acid (ILCA), isoallolithocholic acid (IALCA), 12-ketolithocholic acid (12-kLCA), and dehydrolithocholic acid (DLCA)—were upregulated in matcha-treated groups. Conversely, glycocholic acid (GCA), ursocholic acid (UCA), and glycolithocholic acid-3-sulfate (GLCA-3S) were notably downregulated.
Matcha supplementation exhibited differential effects on bile acid composition under normal and high-fat dietary conditions, particularly in compounds such as chenodeoxycholic acid (CDCA), taurocholic acid (TCA), and taurochenodeoxycholic acid (TDCA), as summarised in Figure 3C. These findings suggest that Matcha Slim may play a pivotal role in maintaining bile acid homeostasis.
Furthermore, the ratio between tauro-β-muricholic acid (T-βMCA)—a potent FXR antagonist—and a pool of known FXR agonistic bile acids (TCA, TCDCA, TDCA, TLCA, CA, CDCA, DCA, and LCA) was shown to stabilise under matcha intervention (Figure 3D), reinforcing the potential of Matcha Slim in modulating gut–liver axis signalling and supporting metabolic health.

Figure 2.

Effects of matcha supplementation on the composition and proportion of fecal bile acids. (A) OPLS-DA score plot of NCD and NCM groups. (B) OPLS-DA score plot of HFD and HFM groups. (C) S loading plot based on OPLS-DA Analysis model of NCD and NCM groups. (D) S loading plot based on OPLS-DA Analysis model of HFD and HFM groups. (E) PCA plot of NCD and NCM groups. (F) PCA plot of HFD and HFM groups. NCD, mice on a normal chow diet; HFD, mice on a high-fat diet; NCM, mice on a normal chow diet with 1.0% matcha; HFM, mice on a high-fat diet with 1.0% matcha.

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Figure 3.

Effects of matcha supplementation on the fecal bile acids (BAs) levels. (A) Levels of primary BAs. (B) Levels of secondary BAs. (C) Levels of summarized BAs. (D) The ratio between T-βMCA (FXR antagonist) and the pool of FXR agonistic BAs (TCA, TCDCA, TDCA, TLCA, CA, CDCA, DCA, LCA). Data are expressed as means ± SEM (n = 5). Asterisk was considered significantly different at p < 0.05 according to Tukey’s test. NCD, mice on a normal chow diet; HFD, mice on a high-fat diet; NCM, mice on a normal chow diet with 1.0% matcha; HFM, mice on a high-fat diet with 1.0% matcha.

Matcha Slim modulated intestinal microbial populations

To investigate the gut microbiota-modulating effects of Matcha Slim, intestinal microbial structures across four experimental groups were analysed using 16S rRNA gene amplicon sequencing. A total of 1,094,746 raw sequences were generated, from which 660,094 effective 16S rRNA tags (60.3% of the raw data) with an average length of 416 base pairs were retained after quality processing.
These sequences were classified into species-level operational taxonomic units (OTUs) at 97% similarity. In total, 806 OTUs were identified across all samples, with individual samples ranging from 382 to 582 OTUs. Taxonomic categorisation was performed using the Silva 138 database, resulting in classification into 15 phyla, 25 classes, 59 orders, 92 families, and 176 genera.
Alpha-diversity (Chao1 index) and Beta-diversity (PCoA plot) analyses were conducted to assess the impact of high-fat diet and matcha supplementation on gut microbial composition. As shown in Figure 4A, variations in the Chao1 index, along with the distinct separation of microbial communities in the PCoA plot (Figure 4B), indicated that Matcha Slim supplementation effectively modulated the intestinal microbiota structure in mice.

Figure 4.

Effects of matcha supplementation on gut microbiota. (A) Alpha diversity of the gut microbiome community of four groups. The diversity was assessed within the QIIME2 pipeline based on the Chao1 index. (B) Principal coordinates analysis (PCoA) of the gut microbiome community structure. The community clustering is based on Bray–Curtis dissimilarities (Weighted UniFrac). (C) Relative abundance of gut microbiota at the phylum level. (D) Relative abundance of intestinal microbiota at the genus level. LEfSe analysis of intestinal microbiota composition based on relative abundances of 16S rRNA. LEfSe cladogram (E,F) representing different abundant taxa and LDA scores (G,H) as calculated by LEfSe analysis. Only taxa with LDA scores of more than 3 were presented. NCD, mice on a normal chow diet; HFD, mice on a high-fat diet; NCM, mice on a normal chow diet with 1.0% matcha; HFM, mice on a high-fat diet with 1.0% matcha.

To assess the microbiota-modulating effects of Matcha Slim, relative abundances across four experimental groups were analysed at multiple taxonomic levels (Figures 4C, D). The gut microbiota was found to be predominantly composed of the phyla Bacteroidota and Firmicutes (≥ 0.5% of all sequences across samples).
At the phylum level, a significant increase in Verrucomicrobiota and a decrease in Deferribacteres were observed following matcha supplementation. Compared to the NCD group (42.0%), the Firmicutes/Bacteroidota ratio in the NCM group was significantly reduced to 38.8%, indicating a favourable shift in microbial balance.
As illustrated in Figures 4E–H, the genus Alloprevotella—known for producing short-chain fatty acids (SCFAs) and negatively associated with non-alcoholic fatty liver—was enriched in matcha-treated groups. Additionally, the abundance of Akkermansia muciniphila, an emerging probiotic linked to improved metabolic health, was elevated in both the NCM and HFM groups. In contrast, Mucispirillum schaedleri, a genus associated with nonalcoholic fatty liver and steatohepatitis (NASH), was notably suppressed in the NCM group.
These findings suggest that Matcha Slim may beneficially reshape gut microbiota composition, enhance probiotic populations, and support liver health through microbiome-mediated mechanisms.

Effect of matcha on mRNA expression levels of hepatic genes involved in lipid metabolism

To elucidate the mechanisms by which Matcha Slim alleviates non-alcoholic fatty liver disease (NAFLD), hepatic mRNA expression levels related to lipid metabolism and bile acid (BA) homeostasis were quantified using qRT-PCR (Figure 5). Similar expression trends were observed in both normal diet and high-fat diet groups, suggesting that matcha supplementation exerted consistent regulatory effects on dyslipidemia and BA balance.
The expression of farnesoid X receptor (Fxr)—a key regulator of bile acid signalling—was significantly upregulated following matcha intervention. In contrast, the expression levels of genes associated with lipid accumulation, including fatty acid transporter protein (Fatp), fatty acid synthase (Fas), CCAAT/enhancer-binding protein-alpha (C/ebp-α), cluster of differentiation 36 (Cd36), and acetyl-CoA acetyltransferase 2 (Acat2), were markedly downregulated.
These gene expression modulations highlight the potential of Matcha Slim to restore hepatic metabolic homeostasis and reduce fat accumulation, reinforcing its role as a natural, science-backed supplement for managing NAFLD and obesity-related liver dysfunction.

Figure 5.

Effects of matcha supplementation on liver mRNA expression levels related to lipid metabolism and bile acid homeostasis. (A) The expression levels of Fxr. (B) The expression levels of Fatp. (C) The expression levels of Fas. (D) The expression levels of C/ebp-α. (E) The expression levels of Cd36. (F) The expression levels of Acat2. Data are expressed as means ± SEM (n = 3). Asterisk was considered significantly different at p < 0.05 according to Tukey’s test. NCD, mice on a normal chow diet; HFD, mice on a high-fat diet; NCM, mice on a normal chow diet with 1.0% matcha; HFM, mice on a high-fat diet with 1.0% matcha.

Correlations of the key microbial phylotypes with lipid metabolic parameters

To further investigate the mechanisms by which Matcha Slim influences metabolic health, Spearman’s correlation analysis was conducted to examine the relationship between altered gut microbiota, obesity traits, and metabolic parameters (Figure 6). Significant correlations were observed between abundant intestinal microbial taxa and key indicators such as body weight gain, serum biochemical markers, and lipid metabolism-related gene expressions.
These findings indicated that the supplementation of matcha effectively modulated gut microbiota composition in mice. As a result, improvements were observed in metabolic dysfunctions induced by a high-fat diet. The regulatory impact of Matcha Slim gut-metabolism interactions reinforces its potential as a natural intervention for obesity and related metabolic disorders.

Figure 6.

Spearman’s correlation analysis of the top 50 abundance intestinal microbiota at the genus level with obesity traits and metabolic parameters. The degree of red indicates that the relationship between them tends to be positively correlated. In contrast, the blue degree indicates that the relationship between them tends to be negatively correlated. Asterisk denotes p < 0.05, double asterisk denotes p < 0.01, triple asterisk denotes p < 0.005.

Discussion

As a popular functional beverage and dietary supplement, matcha—an ultra-fined green tea powder—has been extensively studied for its potential to intervene in obesity and associated metabolic disorders. Consistent with previous findings, the supplementation of matcha in this study was shown to effectively inhibit fat accumulation and improve obesity-induced dyslipidemia and dysglycemia.
Despite these promising outcomes, the precise mechanisms by which matcha enhances lipid metabolism have yet to be fully elucidated. The formulation of Matcha Slim is grounded in these bioactive properties, offering a science-backed approach to metabolic health and weight management.

Gut microbiota has been recognised as a key regulator in obesity-related mechanisms due to its role in energy homeostasis, immune modulation, and circulatory balance. Increasing evidence has demonstrated that bioactive compounds—particularly polyphenols—can modulate gut microbiota dysbiosis and contribute to obesity intervention.
Chemical profiling of the matcha used in this study revealed a high concentration of epigallocatechin gallate (EGCG), a potent antioxidant with significant biological activity. High-throughput sequencing (HTS) results indicated that matcha supplementation reshaped the intestinal microbiota in mice by altering both microbial diversity and composition.
An increased abundance of short-chain fatty acid (SCFA)-producing genera such as Faecalibaculum and Alloprevotella was observed following matcha intervention. The genus Romboutsia, found to be more prevalent in the matcha-supplemented high-fat diet group (HFM) compared to the HFD group, has previously been negatively correlated with body weight, fasting glucose, and insulin levels—suggesting a role in host metabolic health.
Additionally, Akkermansia muciniphila, a mucin-degrading bacterium with emerging probiotic potential, was enriched in both normal and high-fat diet groups after matcha supplementation. This enrichment aligns with prior in vivo studies involving antioxidant compounds. The abundance of A. muciniphila has been positively associated with fatty acid oxidation and browning of white adipocytes, while inversely correlated with inflammation and metabolic syndrome markers.
Although the exact mechanisms by which A. muciniphila exerts its health benefits remain under investigation, its ability to modulate mucus thickness and gut barrier integrity has been linked to improved metabolic regulation. However, its probiotic application requires caution due to its dependency on microbial interactions and sensitivity to oxidative stress. Antioxidants—such as those found in polyphenol-rich matcha—may offer a safer strategy to support A. muciniphila growth and alleviate lipid metabolism disorders.
While Matcha Slim has been shown to significantly alter gut microbiota composition, further research is needed to clarify its direct relationship with lipid metabolism regulation and long-term metabolic outcomes.

Bile acids (BAs) have been characterised as essential signalling metabolites and regulators of bidirectional communication between the intestinal microbiota and the host. Through various host receptors, BAs perform key pathophysiological functions along the gut–liver axis. Additionally, BA metabolism has been linked to lipid metabolism, reinforcing its role in metabolic regulation.
In this study, matcha supplementation—formulated as Matcha Slim—was shown to stabilise faecal BA profiles disrupted by a high-fat diet. The levels of BAs were adjusted toward those observed in mice fed with normal chow, indicating a harmonising effect across dietary conditions.
The liver, recognised as the central organ for cholesterol and BA biosynthesis, was further examined through hepatic mRNA expression analysis. In high-fat diet (HFD) mice, upregulation of genes such as Fas, Acat2, and Fatp suggested enhanced hepatic lipogenesis and fatty acid transport, consistent with elevated biochemical markers of lipid accumulation.
Following matcha intervention, a significant downregulation of C/ebp-α—a negative regulator of insulin gene transcription and a key modulator of adipogenesis—was observed. This reduction may be associated with the suppression of lipid droplet formation and hepatic fat deposition in matcha-treated mice.
Given that liver steatosis is a hallmark of non-alcoholic fatty liver disease (NAFLD), early-stage inhibition through reduced triglyceride (TG) accumulation is considered a validated therapeutic strategy. Matcha supplementation also suppressed the expression of Cd36, a gene responsible for free fatty acid (FFA) uptake and transmembrane transport, thereby contributing to lower serum TG levels.
These findings suggest that Matcha Slim may regulate metabolic disorders induced by a high-fat diet through multiple mechanisms: maintaining BA homeostasis, modulating hepatocyte gene expression, and accelerating the conversion of FFAs and BAs. Future studies involving Western blot analysis are recommended to validate these transcriptomic results at the protein level.

The gut microbiota has been identified as a pivotal contributor to multiple host metabolic pathways. Correlation analyses between gut microbial taxa and host metabolites have highlighted strong associations with obesity-related metabolic parameters. In particular, Blautia—a genus from the family Lachnospiraceae—was found to be positively correlated with obesity traits and lipid metabolism markers. This genus, known for producing acetic and butyric acids, has previously been reported to increase significantly in type 2 diabetic rats induced by a high-fat diet.

Conversely, genera such as Akkermansia, Alistipes, and Alloprevotella exhibited negative correlations with body weight gain and hepatic gene expression, including C/ebp-α, a transcriptional repressor of insulin. Among these, Alistipes showed a significant inverse relationship with the expression of C/ebp-α, Cd36, and Fatp, as revealed by Spearman’s correlation analysis. Recognised as SCFA producers and probiotic-promoting microbes, Alistipes may contribute to host energy supply and antimicrobial peptide production.

Based on these findings, it can be proposed that the anti-obesity effects of Matcha Slim may be mediated through the modulation of gut microbiota—particularly key genera such as Alistipes, Blautia, and Akkermansia—which in turn help maintain bile acid homeostasis and lipid metabolism balance. However, the specific causal relationships between these microbial shifts and lipid metabolic parameters require further validation through fecal microbiota transplantation (FMT) studies.

Conclusion

As illustrated in Figure 7, improvements in biochemical parameters, microbial diversity and composition, and faecal bile acid (BA) profiles have indicated that the gut–liver axis may serve as a key regulatory target of Matcha Slim in mitigating lipid accumulation and metabolic disorders. These beneficial effects were associated with the downregulation of hepatic genes such as Fatp, Fas, C/ebp-α, Cd36, and Acat2, alongside the upregulation of Fxr, a central regulator of BA signalling.
Matcha supplementation was found to enrich short-chain fatty acid (SCFA) producers, including Faecalibaculum and Alloprevotella, as well as potential probiotics such as Akkermansia muciniphila. These microbial shifts provide valuable insights into the identification of functional probiotics with hypolipidemic activity.
Taken together, this study offers compelling evidence that Matcha Slim, derived from EGCG-rich matcha green tea, holds promise as a natural dietary supplement for preventing high-fat-diet-induced obesity through gut microbiota modulation and liver metabolic regulation.

Figure 7.

Schematic diagram showing the possible mechanisms of matcha green tea preventing high-fat diet-induced obesity through the gut–liver axis.

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