Regulatory Effect of Tea Catechins on Intestinal Microecology

Abstract

Abstract: Tea catechins were extracted by hot water from Chinese Oolong tea, and purified by column chromatography to obtain the samples containing 30% EGCG3’’Me, 50% EGCG3’’Me, 90% EGCG3’’Me and 90% EGCG, respectively. The effects of these prepared samples on intestinal microflora were evaluated by in vitro fermentation of human fecal bacteria and fluorescent in situ hybridization. Results showed that methylated catechins exhibited a proliferative effect on probotics such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp., and an inhibitory effect on harmful bacteria such as Bacteroids-Prevotella spp. and Clostridium histolyticum. However, no significant difference in the number of total bacteria between treatment and control groups was observed. In addition, 90% EGCG3’’Me had the highest probiotic index (PI, 2.68), followed by 50% EGCG3’’Me (2.25), 30% EGCG3’’Me (2.14) and 90% EGCG (1.86), which were much higher than that of the control (0.12). These results suggested that methylated catechins might have certain regulatory effect on intestinal environment by modulating intestinal microecology.

Key words: tea, methylated tea catechins, FISH, intestinal microecology

CLC Number:

ZHANG Xin1，MA Li-ping2，ZHANG Yun1，GAO Yuan1，HU Bing1，ZENG Xiao-xiong1,*. Regulatory Effect of Tea Catechins on Intestinal Microecology[J]. FOOD SCIENCE, 2013, 34(5): 232-237.

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