Multidimensional Profiling of Chinese Sweet Tea (Lithocarpus litseifolius): Processing Methods Modulate Sensory...

Area of Science:

• Food Science
• Nutritional Science
• Microbiology

Background:

• Chinese sweet tea (Lithocarpus litseifolius) is recognized for potential health benefits.
• Understanding how processing affects its functional properties is crucial for product development.

Purpose of the Study:

• To investigate the impact of processing methods (green vs. black tea) and preparation techniques (brewing vs. decoction) on sweet tea's composition and prebiotic efficacy.
• To elucidate the relationship between processing, polyphenol bioavailability, and gut microbiota modulation.

Main Methods:

• Systematic examination of green and black tea processing.
• In vitro simulated digestion and fecal fermentation assays.
• Analysis of polyphenol and flavonoid content, antioxidant activity, short-chain fatty acid (SCFA) production, and gut microbiota composition using principal coordinate analysis.

Main Results:

• Green tea had higher polyphenol and flavonoid content, while black tea processing led to catechin reduction.
• Both green and black tea exhibited antioxidant activity, with green tea being stronger.
• Sweet tea significantly promoted SCFA production and modulated gut microbiota.
• Black tea decoction notably increased acetate, enhanced beneficial genera (Roseburia, Coprococcus), and demonstrated superior prebiotic properties.

Conclusions:

• Processing methods significantly influence the bioavailability of active compounds in Chinese sweet tea.
• Black tea processing enhances its prebiotic efficacy by modulating gut microbiota and SCFA production.
• This study provides a foundation for developing functional sweet tea products with tailored health benefits.