Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study
Black tea is a healthy and popular tea beverage. However, its main bioactive compounds (theaflavins and thearubigins) are not easily absorbed. The aim of this study was to investigate the modulation of intestinal microbiota by the nonabsorptive components of Keemun black tea (KBT) and Dianhong black...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001506 |
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| author | Wenjing Liao Wenjiao Li Suyu Liu Dong Tang Yunxi Chen Yijun Wang Zhongwen Xie Jinbao Huang |
| author_facet | Wenjing Liao Wenjiao Li Suyu Liu Dong Tang Yunxi Chen Yijun Wang Zhongwen Xie Jinbao Huang |
| author_sort | Wenjing Liao |
| collection | DOAJ |
| description | Black tea is a healthy and popular tea beverage. However, its main bioactive compounds (theaflavins and thearubigins) are not easily absorbed. The aim of this study was to investigate the modulation of intestinal microbiota by the nonabsorptive components of Keemun black tea (KBT) and Dianhong black tea (DBT), and fructooligosaccharide (FOS) was selected for use in the control group. KBT, DBT, and FOS significantly increased total short-chain acid production. Specifically, FOS treatment predominantly increased the production of acetic acids and black tea treatments increased the production of acetic, propionic, and butyric acids at similar rates. Moreover, FOS exerted a strong bifidogenic effect after 24 h of fermentation; KBT and DBT increased the abundance of the beneficial genus Bacteroides and Roseburia. In summary, the nonabsorptive components of KBT and DBT could serve as novel prebiotics, the underlying mechanisms of which are quite different from those of FOS. |
| format | Article |
| id | doaj-art-16e5cf6138fa41a28b282410548a213e |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-16e5cf6138fa41a28b282410548a213e2025-02-03T05:14:30ZengTsinghua University PressFood Science and Human Wellness2213-45302022-05-01113648659Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro studyWenjing Liao0Wenjiao Li1Suyu Liu2Dong Tang3Yunxi Chen4Yijun Wang5Zhongwen Xie6Jinbao Huang7State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaCorresponding author at: School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.; State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaBlack tea is a healthy and popular tea beverage. However, its main bioactive compounds (theaflavins and thearubigins) are not easily absorbed. The aim of this study was to investigate the modulation of intestinal microbiota by the nonabsorptive components of Keemun black tea (KBT) and Dianhong black tea (DBT), and fructooligosaccharide (FOS) was selected for use in the control group. KBT, DBT, and FOS significantly increased total short-chain acid production. Specifically, FOS treatment predominantly increased the production of acetic acids and black tea treatments increased the production of acetic, propionic, and butyric acids at similar rates. Moreover, FOS exerted a strong bifidogenic effect after 24 h of fermentation; KBT and DBT increased the abundance of the beneficial genus Bacteroides and Roseburia. In summary, the nonabsorptive components of KBT and DBT could serve as novel prebiotics, the underlying mechanisms of which are quite different from those of FOS.http://www.sciencedirect.com/science/article/pii/S2213453021001506Black teaIntestinal microbiotaAnaerobic fermentationShort-chain fatty acid |
| spellingShingle | Wenjing Liao Wenjiao Li Suyu Liu Dong Tang Yunxi Chen Yijun Wang Zhongwen Xie Jinbao Huang Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study Food Science and Human Wellness Black tea Intestinal microbiota Anaerobic fermentation Short-chain fatty acid |
| title | Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study |
| title_full | Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study |
| title_fullStr | Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study |
| title_full_unstemmed | Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study |
| title_short | Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study |
| title_sort | potential prebiotic effects of nonabsorptive components of keemun and dianhong black tea an in vitro study |
| topic | Black tea Intestinal microbiota Anaerobic fermentation Short-chain fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001506 |
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