Structural Characterization and Gut Microbiota Modulation of Theabrownins Prepared by Macroporous Resin AB-8 Combined With Ultrafiltration Fractionation.

Hongjun Liu, Jingqian Zheng, Zhiyong Xie, Wei Yi, Xia Fan, Jinghong Wei, Tianjin Sun, Zhipeng Wang, Xiaoxiong Zeng

Abstract read

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Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

9 authors.

Hongjun LiuCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.ORCID https://orcid.org/0009-0006-1161-6929

Jingqian ZhengCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Zhiyong XieCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Wei YiCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Xia FanCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Jinghong WeiCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Tianjin SunCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Zhipeng WangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

Xiaoxiong ZengCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.ORCID https://orcid.org/0000-0003-2954-3896

Funding

Key Technology R&D Program of Jiangsu Province BE2020341Priority Academic Program Development of Jiangsu Higher Education Institutions

6 · The paper itself

Abstract

This study developed an efficient and environmentally benign method using macroporous resin purification combined with ultrafiltration fractionation to prepare a high-molecular-weight theabrownin fraction (TBSP5, Mw > 100 kDa) from summer green tea fermented with Aspergillus cristatus (MK346334). TBSP5 exhibited higher purity than theabrownins obtained via conventional organic solvent extraction (TBSE) while it retained comparable structural characteristics. Both TBSP5 and TBSE showed substantial stability under simulated upper gastrointestinal digestion, undergoing only limited hydrolysis before reaching the colon. Subsequent in vitro anaerobic fermentation showed that, compared with TBSE, TBSP5 more effectively promoted the production of short-chain fatty acids, particularly acetic and propionic acids. This microbial response was accompanied by a significant increase in the relative abundance of beneficial bacteria, particularly Bifidobacterium longum and B. pseudocatenulatum. These findings establish a novel green preparation strategy for theabrownins and support the prebiotic potential of theabrownins for modulating gut microbiota composition. PRACTICAL APPLICATIONS: The macroporous resin purification method developed in this study offers a green, efficient and scalable approach for producing high-purity theabrownin fractions - TBSP5 (>100 kDa) from fermented summer green tea. The TBSP5 fraction exhibits promising prebiotic potential by selectively enriching beneficial Bifidobacterium species and promoting short-chain fatty acid production, supporting its potential application as a functional food ingredient or dietary supplement for gut health promotion.

Indexed as

CatechinGastrointestinal MicrobiomeAspergillusBacteriaBifidobacteriumFatty Acids, VolatileFermentationPrebioticsTeaUltrafiltrationCatechinFatty Acids, VolatilePrebioticsTeagut microbiotamacroporous resin AB‐8structural characterizationtheabrownins

Identifiers

PMID42494137

DOI10.1111/1750-3841.71314

PMCPMC13396822

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.