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黑茶中的益生菌驱动的代谢转化:增强的生物活性和肠道微生物群调节是其对便秘的缓解作用的基础

Yufeng Xie^1,2, Xiaoyan Song², Zihao Zhang²

¹College of Food Science and Engineering, Harbin University, Harbin 150086, China.

Foods (Basel, Switzerland)

|March 14, 2026

概括

与益生菌一起发酵的深茶 (FDT) 显著改善了小鼠的便秘,远远超过普通的深茶. FDT增强了肠道微生物群,修复了肠道屏障,并调节了神经递质,以改善胃肠功能.

科学领域:

胃肠病学胃肠病学
微生物学微生物学
营养科学营养科学

背景情况:

便秘是一种常见的胃肠道疾病,目前的治疗方法不足.
益生菌和功能性食物,如深茶 (DT) 显示为管理便秘的承诺.
洛佩拉胺 (LOP) 是一种常见的药物,用于在动物模型中诱导便秘.

研究的目的:

评估黑茶 (DT) 和益生菌发酵黑茶 (FDT) 在减轻小鼠的洛佩拉胺诱导的便秘方面的疗效.
研究FDT抗便秘作用的潜在机制,包括肠道微生物群调节,肠道屏障修复和代谢物变化.

主要方法:

使用洛佩拉胺 (LOP) 在小鼠中诱导便秘.
将暗茶 (DT) 和发酵暗茶 (FDT) 给患有便秘的小鼠.
评估便参数,肠道过渡,血清神经递质,肠道微生物组合和代谢概况.

主要成果:

在缓解便秘方面,FDT表现出比DT更高的疗效,其证据是便中含水量增加和肠道过渡加速.
FDT干预恢复了血清胃肠道神经递质,并修复了比DT更有效的肠道屏障损伤.
FDT显著改变了肠道微生物群的组成,增加了有益的细菌和丰富生物活性化合物,如循环二和化莲酸衍生物.

结论:

益生菌发酵显著增强了黑茶的抗便秘作用.
协同机制包括神经内分泌调节,肠道屏障修复,肠道微生物群转移和生物活性代谢物的转化.
FDT代表了一种有前途的功能性食品干预,用于控制便秘.

关键词:

牛奶植物细菌帕拉凯西 K3434 便秘便秘便秘便秘黑茶是黑茶中的一种.我们的肠道微生物群.没有目标的代谢学.

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