Black tea benefits short-chain fatty acid producers but inhibits genusLactobacillusin the gut of healthySprague-Dawleyrats

文献类型： 外文期刊

第一作者： Gao, Ying

作者： Gao, Ying;Xu, Yongquan;Yin, Junfeng

作者机构：

关键词： black tea; gut microbiota; healthy individuals; butyrate; intestinal barrier function; genusLactobacillus

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2020 年 100 卷 15 期

页码：

收录情况： SCI

摘要： BACKGROUND The gut microbiota plays important roles in physiological and pathological processes of the host. The effect of black tea on the gut microbiota of healthy individuals remains unclear. RESULTS Healthy Sprague-Dawley (SD) rats were given black tea for 4 weeks, and cecum content, serum, intestinal, and hepatic samples were collected. The results showed that black tea increased alpha-diversity and modulated beta-diversity of the gut microbiota. Additionally, black tea enriched several short-chain fatty acid (SCFA) producers but suppressed genusLactobacillus. Further tests revealed that the enrichment of SCFA producers was associated with a decrease in the oxidative stress of cecum content caused by black tea, and related to increased luminal butyric acid levels and enhanced intestinal barrier function. The suppression of genusLactobacilluswas related to the increase in luminal total bile acids caused by black tea.In vitrotests showed that bile acids rather than black tea directly inhibitedLactobacillusstrains. The reduction in genusLactobacillusdid not affect the effects of black tea on intestinal barrier function and lipid levels. CONCLUSION Our results imply that the effects of black tea on gut microbiota in healthy individuals are complex and provide a new perspective on the associations among black tea, gut microbiota, and health. (c) 2020 Society of Chemical Industry

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