Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation

Abstract

Laphet, fermented green tea leaves (Camellia sinensis) consumed as a dish in Myanmar, is one of the most efficient ways to synchronously intake polyphenols and dietary fibers. This study aimed to investigate the health-promoting properties of Laphet using in vitro digestion and fecal fermentation models. After digestion in gastrointestinal conditions, Laphet retained its polyphenol content and antioxidant activities at significant levels: 64 % of catechin, 30 %–50 % of ABTS, and 10 %–30 % of DPPH antioxidant activity. In fecal fermentation, digested Laphet fractions, polyphenol (P), fiber (F), and polyphenol plus fiber mixture (PF) conferred coordinated prebiotic effects; F and PF increased abundance of Bacteroides genus and concentration of SCFAs including acetate after 24 h. Additionally, P inhibited the growth of opportunistic harmful bacteria. Taken together, these results highlight the dietary value of Laphet as a rich source of antioxidative polyphenols and a potential source of prebiotic dietary fibers to support the healthy gut microbiome.

Keywords

• In vitro digestion
• In vitro fermentation
• Laphet
• Fermented tea
• Polyphenols
• Antioxidant activity