Tkacz Karolina, Połomska Xymena, Turkiewicz Igor Piotr, Wojdyło Aneta
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Department of Biotechnology and Food Microbiology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Food Res Int. 2025 Oct;217:116848. doi: 10.1016/j.foodres.2025.116848. Epub 2025 Jun 11.
Green tea (Camellia sinensis L.) phenolic compounds are recognized for their antioxidant, anti-inflammatory, cardiometabolic, neuroprotective, and antidiabetic effect, however, their low bioaccessibility and structural instability in the gastrointestinal tract limit their helath-promoting bioefficacy. This study aimed to determine the influence of Lactobacillus and Bifidobacterium strains on the transformation and bioaccessibility of green tea phenolic compounds in a novel synbiotic system during in vitro digestion. Green tea extract (GTE) was combined with bacterial strains and subjected to digestion model incorporating real food matrix components (dietary fiber, oat flakes, flaxseed). Ultraperformance liquid chromatography coupled with mass spectrometry (UPLC-PDA-QTOF-ESI-MS) profiling was used to track the structural transformation and metabolic fate of flavan-3-ols, flavonols, and phenolic acids, assessing bacterial biotransformation and bioaccessible metabolite recovery. Bacterial metabolism significantly modulated flavan-3-ol stability, increasing intestinal bioaccessibility of (+)-catechin by 20-fold (79 %) while promoting the degradation of epigallocatechin gallate (EGCG), theasinensin A/D, and procyanidins B2 and B4 into bioactive derivatives. Bifidobacterium strains selectively enhanced the bioaccessibility of kaempferol aglycone and quercetin glucosides, with a synergistic protective effect observed in the presence of flaxseed. Caffeoylquinic acids and flavonols exhibited higher stability during gastric and intestinal digestion than galloylated catechins, suggesting distinct metabolic pathway. This study provides new evidence of bacterial-driven biotransformation of green tea phenolic compounds, offering an innovative strategy to improve dietary polyphenol bioaccessibility and bioefficacy. The findings highlight the potential for developing synbiotic functional products-such as fermented plant-based beverages, fiber-enriched snacks, or dietary supplements designed to deliver microbiota-transformed green tea phenolics with improved small-intestinal bioaccessibility, supporting formulation that enhance phenolic uptake and optimize dietary interventions in metabolic nutrition.
绿茶（茶树）中的酚类化合物因其抗氧化、抗炎、对心脏代谢的影响、神经保护和抗糖尿病作用而受到认可，然而，它们在胃肠道中的低生物可及性和结构不稳定性限制了其促进健康的生物功效。本研究旨在确定在体外消化过程中，乳酸菌和双歧杆菌菌株对新型合生元系统中绿茶酚类化合物转化和生物可及性的影响。将绿茶提取物（GTE）与细菌菌株混合，并使其经过包含真实食物基质成分（膳食纤维、燕麦片、亚麻籽）的消化模型处理。采用超高效液相色谱-质谱联用（UPLC-PDA-QTOF-ESI-MS）分析来追踪黄烷-3-醇、黄酮醇和酚酸的结构转化和代谢命运，评估细菌生物转化和生物可及性代谢物的回收率。细菌代谢显著调节了黄烷-3-醇的稳定性，使（+）-儿茶素的肠道生物可及性提高了20倍（79%），同时促进表没食子儿茶素没食子酸酯（EGCG）、茶黄素A/D以及原花青素B2和B4降解为生物活性衍生物。双歧杆菌菌株选择性地提高了山奈酚苷元和槲皮素糖苷的生物可及性，在亚麻籽存在的情况下观察到了协同保护作用。咖啡酰奎宁酸和黄酮醇在胃和肠道消化过程中比没食子酰化儿茶素表现出更高的稳定性，表明存在不同的代谢途径。本研究为细菌驱动的绿茶酚类化合物生物转化提供了新证据，为提高膳食多酚的生物可及性和生物功效提供了一种创新策略。研究结果突出了开发合生元功能性产品的潜力，例如发酵植物基饮料、富含纤维的零食或旨在提供经微生物群转化的绿茶酚类物质且具有改善的小肠生物可及性的膳食补充剂，支持能够增强酚类物质吸收并优化代谢营养膳食干预的配方设计。
