ArticleFoods (Basel, Switzerland)2024
In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Effects of Fermentation and Oxidative Degradation on the Composition, Antioxidant Activity, ACE Inhibitory Activity, and In Vitro Neuroprotective Potential of Soybean-Derived Kefir Polysaccharide-Rich Extracts.Foods (Basel, Switzerland) · 2026Article
- Abiotic Stress Alters the Nutritional, Metabolomic, and Glycomic Profiles ofFoods (Basel, Switzerland) · 2025Article
- Antioxidant Activity ofCurrent issues in molecular biology · 2025Article
- Antioxidant activity of Jinxuan tea polysaccharide and its protective effect on intestinal injury induced by transport stress in chicks.Frontiers in veterinary science · 2025Article
- Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic.Biology · 2024Review
- Immunomodulatory Mechanisms of Tea Leaf Polysaccharide in Mice with Cyclophosphamide-Induced Immunosuppression Based on Gut Flora and Metabolomics.Foods (Basel, Switzerland) · 2024Article
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8 authors.
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Abstract
Tea plants have a long cultivation history in the world, but there are few studies on polysaccharides from fresh tea leaves. In this study, tea polysaccharides (TPSs) were isolated from fresh tea leaves. Then, we investigated the characteristics of TPSs during in vitro simulated digestion and fermentation; moreover, the effects of TPSs on gut microbiota were explored. The results revealed that saliva did not significantly affect TPSs' molecular weight, monosaccharide composition, and reducing sugar content, indicating that TPSs cannot be digested in the oral cavity. However, TPSs were partially decomposed in the gastrointestinal tract after gastric and intestinal digestion, resulting in the release of a small amount of free glucose monosaccharides. Our in vitro fermentation experiments demonstrated that TPSs are degraded by gut microbiota, leading to short-chain fatty acid (SCFA) production and pH reduction. Moreover, TPSs increased the abundance of
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