基于体外肠道微生物消化预测不同工艺大叶茶的健康作用  

Health effects of different processing methods on Camellia sinensis var.assamica based on in vitro gut microbiota digestion prediction

作　　者：李颂 王泽宇 向沙沙 安泰 肖杰 魏珍珍 涂青 应剑 朱炫[4] 郝彬秀 陈林波[7] 纪传来 牛兴和 LI Song;WANG Zeyu;XIANG Shasha;AN Tai;XIAO Jie;WEI Zhenzhen;TU Qing;YING Jian;ZHU Xuan;HAO Binxiu;CHEN Linbo;JI Chuanlai;NIU Xinghe(China Tea Technology(Beijing)Co.Ltd.,Beijing 102209,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209,China;Yunnan Zhongcha Tea Co.Ltd.,Kunming 650200,China;Tea Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650214,China;China Tea Company Limited,Beijing 100020,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Modern Grain Circulation and Security Collaborative Innovation Center,Nanjing 210023,China)

机构地区：[1]中茶科技(北京)有限公司,北京102209 [2]中粮营养健康研究院有限公司,北京102209 [3]河南工业大学粮油食品学院,河南郑州450001 [4]浙江工商大学食品与生物工程学院,浙江杭州310018 [5]营养健康与食品安全北京市重点实验室,北京102209 [6]云南中茶茶业有限公司,云南昆明650200 [7]云南省农业科学院茶叶研究所,云南昆明650214 [8]中国茶叶股份有限公司,北京100020 [9]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏南京210023

出　　处：《食品与发酵工业》2024年第21期76-85,共10页Food and Fermentation Industries

基　　金：云南省科技厅重大专项计划(202102AE090038);云南省科技专项(202202AE090001);国家自然科学基金项目(32072230);浙江省自然科学基金项目(LY21C200007)。

摘　　要：大叶茶是我国重要的茶树品种,茶叶成分组成的差异影响肠道微生态、糖脂代谢等。该研究比较了经不同工艺制备而成的大叶种白茶、普洱生茶、普洱熟茶及酸茶对不同人群肠道微生态的影响。利用正常及肠杆菌型便秘人群的粪便样本构建体外肠道微生物消化模型,与茶汤共培养1 d后,测定发酵液的微生物组成及短链脂肪酸含量,并进行PICRUSt2代谢通路预测。在2种模型中,大叶茶均降低厚壁菌门/拟杆菌门比值,促进瘤胃球菌、毛螺菌、真细菌、丁酸球菌等产丁酸菌、嗜黏蛋白阿克曼菌丰度增加,抑制链球菌、葡萄球菌等致病菌,提高短链脂肪酸含量。在普通模型中,消化、能量及脂质代谢、外源化合物生物降解、肠道炎症保护等代谢途径被显著干预,而在便秘模型中,仅心血管健康和循环系统相关的2条代谢途径被普洱熟茶显著干预。与其他大叶茶相比,普洱熟茶组较为显著地提高了肠道菌群多样性,酸茶最为显著地增加了便秘模型的短链脂肪酸含量。Camellia sinensis var.assamica is a significant variety in China,and its composition impacts the regulation of intestinal microecology,sugar,lipid metabolism,and other functions.This study comparatively analyzed the influence of white tea,Pu’er raw tea,Pu’er ripe tea,and sour tea on the intestinal microecology of varied populations,prepared through different processes.An in vitro model for intestinal microbiota digestion was constructed by using fecal samples from healthy individuals as well as those suffering from constipation.Following co-culturing with tea soup for 24 hours,the fermentation broth was analyzed to determine both the microbial composition and short-chain fatty acid content.Additionally,metabolic pathway prediction with PICRUSt was performed.In both models,Camellia sinensis var.assamica decreased the ratio of Firmicutes/Bacteroidetes and promoted the abundance of Ruminococcus,Lachnospira,Bacteroidetes,Butyricicoccus,Akkermansia muciniphila,and other butyric acid-producing bacteria.It also inhibited pathogenic bacteria such as Streptococcus and Staphylococcus while increasing the content of short-chain fatty acids.Technical term abbreviations have been explained when first used.In the standard model,notable interventions were noted in metabolic pathways such as digestion,energy and lipid metabolism,biodegradation of exogenous compounds,and intestinal inflammation protection.In contrast,in the constipation model,Pu’er ripe tea significantly impacted only two metabolic pathways linked to cardiovascular health and the circulatory system.Compared to other Camellia sinensis var.assamica,Pu’er ripe tea considerably enhanced the diversity of intestinal flora.Additionally,sour tea notably increased the content of short-chain fatty acids in the constipation model.

关 键 词：肠道菌群 大叶茶 普洱茶 酸茶 短链脂肪酸 代谢通路 

分 类 号：TS272.5[农业科学—茶叶生产加工]