藏茶多酚和多糖体外消化特性及其对肠道菌群的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-09 DOI:10.1016/j.foodchem.2025.144289

Zhen Zeng , Chunping Jiang , Fengshi Deng , Lijia Zhang , Qiyun Zhang , Zhengfeng Fang , Bin Hu , Hong Chen , Caixia Wang , Wenjuan Wu , Yuntao Liu

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引用次数: 0

摘要

藏茶含有高价值的生物活性成分，如多酚和多糖，可以调节肠道微生物群，促进身体健康。本研究系统地研究了藏茶多酚（TPP）、藏茶多糖（TPS）及其多酚-多糖复合物（TC）的胃肠道消化和结肠发酵行为。胃肠道消化后，TPP、TPS和TC的物理化学和结构特征变化很小。粪便发酵24 h后，各组分均显著降解，微生物组成发生改变（pH分别降至6.44、5.76和6.14），促进优势菌群如Phascolarctobacterium和Lachnoclostridium的生长。不同的是，TPS和TC对优势双歧杆菌、Faecalibacterium和Collinsella有较强的促进作用，而TPP对Megasphaera和Butyricicoccus有较强的促进作用。此外，发酵显著提高了短链脂肪酸（SCFAs）的浓度，其中TPS的总SCFAs产量最高（17.29 ± 0.50 mM），尤其是乙酸和丙酸。总的来说，藏茶多酚和多糖可能作为潜在的益生元来改善肠道健康。

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Digestive characteristics of Tibetan tea polyphenols and polysaccharides in vitro and their effects on gut microbiota

Tibetan tea contains highly valuable bioactive components like polyphenols and polysaccharides, which can regulate gut microbiota and promote bodily health. This study systematically investigated the gastrointestinal digestion and colonic fermentation behavior of Tibetan tea polyphenols (TPP), polysaccharides (TPS), and their polyphenol-polysaccharide complex (TC). TPP, TPS, and TC demonstrated minimal changes in physicochemical and structural characteristics after gastrointestinal digestion. Following 24 h of fecal fermentation, all components significantly degraded and altered microbial composition (pH decreased to 6.44, 5.76, and 6.14, respectively), promoting dominant flora such as Phascolarctobacterium and Lachnoclostridium. Differentially, TPS and TC demonstrated stronger promotion of dominant Bifidobacterium, Faecalibacterium, and Collinsella, whereas TPP preferentially enriched Megasphaera and Butyricicoccus. Additionally, fermentation markedly increased the concentration of short-chain fatty acids (SCFAs), with TPS yielding the highest total SCFAs (17.29 ± 0.50 mM), particularly acetic and propionic acids. Overall, Tibetan tea polyphenols and polysaccharides may serve as potential prebiotics to improve intestinal health.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.