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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 3 / 2016

Li, G. – Zhang, J. – Liu, E. – Wang, F. H. – Qi, S. – Xiang, X. – Du, W.
Effects of different sea buckthorn leaf tea processing technologies on nutrient level and fecal microflora in vitro
Journal of Food and Nutrition Research, 55, 2016, č. 3, s. 205-213

Weimin Du, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Tsinghua East Road 35, 100083 Beijing, China; Beijing Key Laboratory of Forest Food Processing and Safety, Tsinghua East Road 35, 100083 Beijing, China. Tel: +86-10-62336700; fax: +86-10-62336164; e-mail: 13651065572@163.com

Received 23 November 2015; 1st revised 21 January 2016; 2nd revised 18 March 2016; 3rd revised 30 April 2016; accepted 17 May 2016; published online 18 July 2016.

Súhrn: Three sea buckthorn leaf tea products, namely, tea dried at room temperature (SDRIED), conventionally processed green tea (SGREEN) and black tea (SBLACK), were compared for their effects on human fecal microflora and the levels of related nutrients. Content analysis confirmed higher total polysaccharides for SGREEN (165.8 ± 0.1 g·kg-1) than for SBLACK (100.0 ± 0.1 g·kg-1) and SDRIED (115.8 ± 0.1 g·kg-1), higher total quercetin for SGREEN (6.0 ± 0.2 g·kg-1) and SDRIED (7.7 ± 0.2 g·kg-1) than for SBLACK (2.4 ± 0.1 g·kg-1), and higher total gallic acid for SBLACK (0.60 ± 0.01 g·kg-1) than for SGREEN (0.46 ± 0.01g·kg-1) and SDRIED (0.07 ± 0.01 g·kg-1). An in vitro digestion assay demonstrated that the order of nutrient contents remained unchanged after digestion. Furthermore, an in vitro fermentation assay indicated that only SGREEN treatment could increase the content of the probiotic Bifidobacterium and decrease the content of the pathogenic Clostridium perfringens simultaneously. These findings show that green tea processing technology is more suitable for making sea buckthorn leaf tea. For the first time, improved fecal microflora rather than antioxidant activity was selected to evaluate different leaf tea products.

Kľúčové slová: sea buckthorn leaf tea; processing technology; nutrient level; fecal microflora function; in vitro digestion; in vitro fermentation

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