Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation. (August 2022)

• Record Type: Journal Article
• Authors: Bo, Bo; Seong, Hyunbin; Kim, Geonhee; Han, Nam Soo
• Is Part Of: Journal of functional foods. Volume 95(2022)
• Publication Date: 2022-08
• Subjects: BBMV brush border membrane vesicle -- SGF stimulated gastric fluid -- SIF stimulated intestinal fluid -- AEAC ascorbic acid equivalent antioxidant capacity -- NMR nuclear magnetic resonance -- SCFA short-chain fatty acid; In vitro digestion -- In vitro fermentation -- Laphet -- Fermented tea -- Polyphenols -- Antioxidant activity; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2022.105193
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Laphet retained high polyphenol content and antioxidant activities after digestion. Laphet increased Bacteroides genus and SCFAs via cross-feeding of dietary fiber. Polyphenol inhibited the growth of opportunistic harmful bacteria. Laphet is rich source of polyphenol and dietary fiber to shape microbiome. 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.