Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditions

Abstract

BackgroundThe well–known prebiotics are carbohydrates but their effects may not always be beneficial, as they can also encourage the growth of non-probiotic bacteria such as Eubacterium biforme and Clostridium perfringens. Therefore, new alternatives such as non-carbohydrate sources to stimulate the growth of probiotics are needed. The aim of this work was to evaluate (I) the green tea polyphenols by HPLC-LC/MS and (II) the protective effect of green tea extract on viability and stability of B. infantis ATCC 15697 and B. breve ATCC 15700 microencapsulated in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal conditions and refrigerated storage.ResultsThe major compound identified by HPLC-LC/MS in green tea was epigallocatechin gallate followed by caffeine and epigallocatechin. The survival yield of probiotic bacteria in microcapsules with 10% GT during storage at 4°C, demonstrated significantly (P < 0.05) higher number of survival bacteria. Microencapsulated B.infantis and B. breve with 5% and 10% GT showed a significantly (P < 0.05) improved survival under simulated gastric conditions (pH 2.0, 2 h) and bile solution (3%, 2 h) when they were compared with microencapsulation without GT addition.ConclusionsThe results of this study suggest that green tea coencapsulated with B. infantis or B. breve exert a protective effect of bacteria during exposure to gastrointestinal conditions and refrigerated storage. For a health perspective, the results confirm the growing interest probiotic bacteria and the perceived benefit of increasing their numbers in the gastrointestinal tract by microencapsulation.

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

“…For example, ultrasound-assisted extraction (UAE) [31,32] represents a novel and low-cost technique that can improve the bioactive compound extraction rate and efficiency. UAE can be applied for both the extraction of interest compounds and for their encapsulation by different biopolymers [33][34][35][36][37]. There are different thermal processes (e.g., steaming, pressured steam-heating, drum drying, roasting, and microwave heating), largely applied to increase the palatability, stability, and safety of cereal-based food products.…”

Better Management of Alcohol Liver Disease Using a ‘Microstructured Synbox’ System Comprising L. plantarum and EGCG

“…These carbohydrate-type prebiotics may however non-specifically encourage the growth of all gut organisms, including the non-probiotic pathogenic bacteria. Therefore, newer alternatives of non-carbohydrate origin need to be explored for stimulation of probiotic flora [5]. …”

Emerging evidence for tea benefits

“…). Vodnar and Socaciu () reported that green tea improves the survival of Bifidobacteria in a simulated gastrointestinal environment, while HC Lee et al . () in an in vitro study found that tea phenolics reduced the growth of pathogenic bacteria, with commensal bacteria being less affected.…”

“…Evidence from animal studies and in vitro work indicating that tea has pre-biotic effects. Molan et al (2010); Axling et al (2012); Vodnar and Socaciu (2012); HC Key: MRSA, methicillin-resistant Staphylococcus aureus; RCS, randomised crossover studies.…”

“…Animal studies have shown that supplementation with green tea powder improves Lactobacillus levels, when measured in small intestine tissue and faecal contents (Axling et al 2012). Vodnar and Socaciu (2012) reported that green tea improves the survival of Bifidobacteria in a simulated gastrointestinal environment, while HC Lee et al (2006) in an in vitro study found that tea phenolics reduced the growth of pathogenic bacteria, with commensal bacteria being less affected. There is also evidence that selenium-rich green tea may be superior in terms of its bifidogenic and lactogenic effects, when compared with other types (Molan et al 2010).…”