Biomedicine & Pharmacotherapy (Oct 2020)
Dark tea extracts: Chemical constituents and modulatory effect on gastrointestinal function
- Zhi-ping Gong,
- Jian Ouyang,
- Xiang-lan Wu,
- Fang Zhou,
- Dan-Ming Lu,
- Chen-jie Zhao,
- Chun-fang Liu,
- Wan Zhu,
- Jing-chi Zhang,
- Neng-xin Li,
- Feng Miao,
- Yu-xin Song,
- Yi-long Li,
- Qi-ye Wang,
- Hai-yan Lin,
- Xin Zeng,
- Shu-xian Cai,
- Jian-an Huang,
- Zhong-hua Liu,
- Ming-zhi Zhu
Affiliations
- Zhi-ping Gong
- The First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou, 310003, China
- Jian Ouyang
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Xiang-lan Wu
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Fang Zhou
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Dan-Ming Lu
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Chen-jie Zhao
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Chun-fang Liu
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Wan Zhu
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Jing-chi Zhang
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Neng-xin Li
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Feng Miao
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Yu-xin Song
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Yi-long Li
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Qi-ye Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, College of Life Science, Hunan Normal University, Changsha, 410081, China; Corresponding author at: Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, Hunan International Joint Laboratory of Animal Intestinal Ecology and Health, College of Life Science, Hunan Normal University, Changsha, 410081, China
- Hai-yan Lin
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Xin Zeng
- College of Life Sciences, Huaibei Normal University, Huaibei 235000, China
- Shu-xian Cai
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Jian-an Huang
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China
- Zhong-hua Liu
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China; Department of Tea Science, Zhejiang University, Hangzhou, Zhejiang Province, 310058, China; Corresponding authors at: National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
- Ming-zhi Zhu
- National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China; Hunan Provincial Key Laboratory for Germplasm Innovation and Utilization of Crop., Hunan Agricultural University, Changsha, 410128, China; Corresponding authors at: National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Key Laboratory of Tea Science of Ministry of Education, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
- Journal volume & issue
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Vol. 130
p. 110514
Abstract
Processing of dark tea varieties, such as Fu brick tea, Liupao tea, Qianliang tea, and Qing brick tea, includes solid-state fermentation involving microorganisms. In this study, we analyzed the major chemical constituents of dark tea extracts and evaluated their modulatory effect on the gastrointestinal function in normal mice, including the improvement of gastrointestinal transit and intestinal microbial, as well as the attenuation of intestinal microbial dysbiosis and intestinal pathological damage, and the adjustment of immune function in antibiotic-treated mice. Substantial differences in major chemical constituents, including total polyphenols, total organic acids, water extract content, 18 free amino acids, gallic acid, and six tea catechins, were observed among Fu brick tea, Qianliang tea, Qing brick tea, and Liupao tea extracts. Extracts from the four dark tea varieties significantly promoted gastrointestinal transit and colonization of beneficial Bifidobacterium and Lactobacillus, and inhibited the growth of harmful Escherichia coli and Enterococcus in normal mice. In addition, Qianliang tea, Qing brick tea, and Liupao tea extracts significantly accelerated the reversal of the ampicillin sodium-induced pathological damage in the ileum, intestinal bacterial dysbiosis (Bifidobacterium, Lactobacillus, E. coli, and Enterococcus), and low immunity.