Digestion Characteristics and Probiotic Activity of An Tea Polysaccharides: Promoting <i>Lactobacillus</i> and <i>Bifidobacterium</i> In Vitro and In Vivo

Abstract

An tea is highly valued for its unique post-fermentation process, which enriches its flavor and aroma. In this study, the digestion and fermentation characteristics of An tea polysaccharides (ATPSs) were investigated in vitro. The results indicated that the molecular weight and sugar content of ATPSs remained unchanged during simulated saliva, gastric, and small intestinal digestion but were reduced during fermentation, suggesting that ATPSs could pass the digestive system and be metabolized by the gut microbiota. Notably, ATPSs modulated the gut microbiota, reducing pathogenic bacteria such as Desulfovibrio and Escherichia, while enhancing beneficial genera like Lactobacillus, Bifidobacterium, and Prevotella, alongside an increase in short-chain fatty acids (SCFAs). In vivo experiments on C57BL/6J mice demonstrated that ATPSs promoted the levels of Lactobacillus and Bifidobacterium. These findings suggest that ATPSs could serve as a potential prebiotic to improve human health by modulating the gut microbiota.

Keywords

• An tea
• polysaccharides
• digestion characteristics
• gut microbiota