Reaerch on the effects of tea polyphenols on gut microbiota and biomarkers of colonic fermentation.

2014 Fiscal Year Final Research Report

• Project/Area Number: 24500998
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Tokyo Kasei Gakuin University
• Principal Investigator: UNNO Tomonori 東京家政学院大学, 現代生活学部, 准教授 (90439753)
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: ポリフェノール / 腸内細菌 / 短鎖脂肪酸 / 茶

Outline of Final Research Achievements

Dietary supplementation of (-)-epigallocatechin gallate (EGCG), a major component of green tea, increased in fecal output and modified the composition of gut microbiota in rats. EGCG significantly decreased the cecum levels of short chain fatty acids (SCFA), suggesting that it suppressed the microbial fermentation in the cecum. Treatment with black tea extract brought about increases in the SCFA levels in the cecum of rats fed a high fat diet as compared to green tea extract. Results indicated that chemical features of tea polyhenols may have a critical impact on the fermentation activity of gut microbiota.

Free Research Field

食品機能学