Effect of fermentation level of dark brick tea on improving gastrointestinal function in mice
TANG Fei, ZHANG Yue-feng, QU Feng-feng, CHEN Yu-qiong, YU Zhi, NI De-jiang
2019, 58(12):
124-129.
doi:10.14088/j.cnki.issn0439-8114.2019.12.029
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The aim of this study was to examine whether different fermentation levels of dark brick tea affected the gastric emptying, intestinal propulsion and intestinal microflora in Kunming mice by conducting correlation analysis between major chemical components of dark brick tea and gastrointestinal function of mice. Results indicated that during the fermentation process, the contents of free amino acids, polyphenols, soluble sugars, water extracts, theaflavins, thearubigins, epigallocatechin, epicatechin, catechin, epigallocatechin gallate, tartaric acid, malic acid and lactic acid were significantly decreased, while the contents of theabrowine, caffeine, oxalic acid, quininic acid, succinic acid as well as gallic acid were remarkably increased. After a consecutively 15 days intragastric administration of dark brick tea extract solution to mice, both dark brick tea fermented for 9 days and 15 days could significantly promote gastric emptying and intestinal propulsion, increase the amount of bifidobacterial and lactobacillus, as well as decrease the amount of enterobacteria and enterococcus, in which of the dark brick tea fermented for 15 days was better. Furthermore, the dark brick tea fermented for 15 days was superior to 9 days in terms of improving gastrointestinal function of mice. Correlation analysis showed the major functional components of dark brick tea might be theabrowine, oxalic acid, quininic acid, succinic acid, citric acid and gallic acid.
