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Food Science and Human Wellness 2022, 11(3): 648-659 https://doi.org/10.1016/j.fshw.2021.12.022
Research Article | Open Access | Issue | Published: 04 February 2022

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

Show Author's Information Wenjing Liao,  Wenjiao Li,  Suyu Liu,  Dong Tang,  Yunxi Chen,  Yijun Wang,  Zhongwen Xie,  Jinbao Huang( )
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
Keywords:
Intestinal microbiota, Black tea, Anaerobic fermentation, Short-chain fatty acid
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Liao W, Li W, Liu S, et al. Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study. Food Science and Human Wellness, 2022, 11(3): 648-659. https://doi.org/10.1016/j.fshw.2021.12.022
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Abstract Full text About this article

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.


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About this article

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

Show Author's information Wenjing Liao, Wenjiao Li, Suyu Liu, Dong Tang, Yunxi Chen, Yijun Wang, Zhongwen Xie, Jinbao Huang( )
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

Abstract

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.

Keywords: Intestinal microbiota, Black tea, Anaerobic fermentation, Short-chain fatty acid

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Received: 08 February 2021
Revised: 19 February 2021
Accepted: 25 February 2021
Published: 04 February 2022
Issue date: May 2022

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© 2022 Beijing Academy of Food Sciences.

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Acknowledgements

This work was supported by the Key Research and Development Program of Anhui Province (201904b11020038, 1804b06020367), a Key Joint Grant for Regional Innovation and Development from National Sciences Foundation of China (U19A2034), the National Natural Science Foundation (31972459), and an Earmarked fund for China Agriculture Research System (CARS-19).

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