期刊论文

Effects of Green, Black and Fu Brick Tea Aqueous Extracts on the Characteristics of Intestinal Microbiota during in vitro Fermentation

中文

茶叶科学

1000-369X

2019

39

4

403-414

10.13305/j.cnki.jts.2019.04.005

国家自然科学基金(31701606).

本校为第一机构

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P(I 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...

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 ...