绿茶、红茶和茯砖茶水提物对肠道微生物体外发酵特性的影响

doi:10.13305/j.cnki.jts.2019.04.005

摘要/Abstract

摘要： 为探究不同茶样的水提物与肠道微生物的互作效应,以健康大学生粪便为菌源,采用体外厌氧发酵模式,结合传统培养技术和气相色谱法,研究绿茶、红茶和茯砖茶的水提物24 h体外发酵过程中pH值、短链脂肪酸、肠道微生物的变化,并计算益生元指数PI（Prebiotic Index）和B/E值（Bifidobacterium/Enterobacterium）。结果表明绿茶、红茶和茯砖茶水提物均会引起发酵液的pH大幅下降,其中茯砖茶组的pH下降幅度最大。同时,3种茶叶水提物都能显著增加短链脂肪酸的产量,其中绿茶对乙酸、丙酸、异丁酸、异戊酸、戊酸和总短链脂肪酸的提高效果最佳,而茯砖茶对丁酸的提高幅度最大。3种茶叶水提物都能调节肠道微生物的结构组成,促进双歧杆菌的增长,抑制拟杆菌、肠杆菌和梭状芽孢杆菌的生长;其中茯砖茶组对双歧杆菌的促进作用最大,对肠杆菌和梭状芽孢杆菌的抑制效果最明显,绿茶组对拟杆菌的抑制效果最大;但绿茶组和红茶组都能促进乳杆菌的增殖,茯砖茶组却表现出抑制作用。另外通过分析PI值和B/E值,发现绿茶、红茶和茯砖茶组都具有良好的益生作用,4 h阶段茯砖茶组的益生元指数PI值最大,发酵8、12、24 h阶段绿茶组益生元指数PI值最大;而整个发酵过程茯砖茶组的B/E均保持最大。本研究为不同茶叶在青年消费市场中的进一步扩大推广提供了基础数据和科学依据。

关键词: 绿茶, 红茶, 茯砖茶, 体外发酵, 短链脂肪酸, 肠道微生物

Abstract: In order to demonstrate the interaction effect of different tea aqueous extracts and intestinal microorganisms, anaerobic fermentation in vitro by the intestinal bacteria from healthy college students’ feces were conducted in this study. Traditional culture techniques and gas chromatography technology were employed to study the changes of pH, short-chain fatty acids and intestinal microbes in different tea aqueous extracts (green, black and Fu brick tea) during 24 h of in vitro fermentation, and calculate the prebiotic index PI and B/E values (Bifidobacterium/Enterobacterium). The results show that the tea aqueous extracts significantly decreased the pH value compared with the blank control group, and the biggest drop was identified in the Fu brick tea group. Besides, the tea aqueous extracts significantly increased the production of short-chain fatty acids. Green tea had the largest increase in acetic acid, propionic acid, isobutyric acid, iso-pentanoic acid, pentanoic acid and total short-chain fatty acids, while Fu brick tea had the largest increase in butyric acid. All three kinds of tea aqueous extracts could affect the composition of intestinal microorganisms, promoted the growth of Bifidobacterium and inhibited the growth of Bacteroides, Enterobacterium and clostridium. Fu brick tea group had the largest promoting effect on Bifidobacterium, had the most obvious inhibiting effect on Enterobacterium and clostridium, and green tea group had the largest inhibiting effect on Bacteroides. However, both green and black tea groups could promote the growth of Lactobacillus, while Fu brick tea group showed inhibition of Lactobacillus growth. In addition, by analyzing PI value and B/E value, It was found that green, black and Fu brick teas had the function as probiotics. The largest PI value at the 4 h stage appeared in fu brick tea, while the largest PI value at the 8 h, 12 h and 24 h stages appeared in green tea. the largest B/E value throughout the fermentation process appeared in Fu brick tea group. This study provided basic data and scientific basis for the further expansion and promotion of different teas in the youth consumption market.

Key words: green tea, black tea, Fu brick tea, in vitro fermentation, short-chain fatty acid, intestinal microbiota

中图分类号:

TS272

侯爱香, 颜道民, 孙静文, 郑旭, 李赛丹, 肖润花, 贝爽. 绿茶、红茶和茯砖茶水提物对肠道微生物体外发酵特性的影响[J]. 茶叶科学, 2019, 39(4): 403-414. doi: 10.13305/j.cnki.jts.2019.04.005.

HOU Aixiang, YAN Daomin, SUN Jingwen, ZHENG Xu, LI Saidan, XIAO Runhua, BEI Shuang. Effects of Green, Black and Fu Brick Tea Aqueous Extracts on the Characteristics of Intestinal Microbiota during in vitro Fermentation[J]. Journal of Tea Science, 2019, 39(4): 403-414. doi: 10.13305/j.cnki.jts.2019.04.005.

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