Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study

Wenjing Liao; Wenjiao Li; Suyu Liu; Dong Tang; Yunxi Chen; Yijun Wang; Zhongwen Xie; Jinbao Huang

Food Science and Human Wellness (May 2022)

Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study

Wenjing Liao,
Wenjiao Li,
Suyu Liu,
Dong Tang,
Yunxi Chen,
Yijun Wang,
Zhongwen Xie,
Jinbao Huang

Affiliations

Wenjing Liao: 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, China
Wenjiao Li: 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, China
Suyu Liu: 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, China
Dong Tang: 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, China
Yunxi Chen: 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, China
Yijun Wang: 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, China
Zhongwen Xie: 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, China
Jinbao Huang: Corresponding 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, China

Journal volume & issue: Vol. 11, no. 3
pp. 648 – 659

Abstract

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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.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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