Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation
Bo Bo, Hyunbin Seong, Geonhee Kim, Nam Soo Han
Abstract
Laphet, fermented green tea leaves (Camellia sinensis) consumed as a dish in Myanmar, is one of the most efficient ways to synchronously intake polyphenols and dietary fibers. This study aimed to investigate the health-promoting properties of Laphet using in vitro digestion and fecal fermentation models. After digestion in gastrointestinal conditions, Laphet retained its polyphenol content and antioxidant activities at significant levels: 64 % of catechin, 30 %–50 % of ABTS, and 10 %–30 % of DPPH antioxidant activity. In fecal fermentation, digested Laphet fractions, polyphenol (P), fiber (F), and polyphenol plus fiber mixture (PF) conferred coordinated prebiotic effects; F and PF increased abundance of Bacteroides genus and concentration of SCFAs including acetate after 24 h. Additionally, P inhibited the growth of opportunistic harmful bacteria. Taken together, these results highlight the dietary value of Laphet as a rich source of antioxidative polyphenols and a potential source of prebiotic dietary fibers to support the healthy gut microbiome.