1. Bacillus licheniformis-based intensive fermentation of Tibetan tea improved its bioactive compounds and reinforced the intestinal barrier in mice.
- Author
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Hui Zhu, Xiaoli Zhou, Caihong Shen, Zonghua Ao, Xiaonian Cao, Chuan Song, Mehmood, Muhammad Aamer, Tao Wu, Jie Mei, Manli He, Yi Ma, and Ning Wang
- Subjects
LIQUID chromatography-mass spectrometry ,BACILLUS (Bacteria) ,FERMENTATION ,BIOACTIVE compounds ,BACILLUS licheniformis - Abstract
Tibetan tea changes during microorganism fermentation. Research on microorganisms in Tibetan tea has focused on their identification, while studies on the influence of specific microorganisms on the components and health functions of Tibetan tea are lacking. Bacillus licheniformis was inoculated into Tibetan tea for intensive fermentation, and the components of B. licheniformisfermented tea (BLT) were detected by liquid chromatography with tandem mass spectrometry (UHPLC-TOF-MS), and then the eects of BLT on intestinal probiotic functions were investigated by experiments on mice. The results revealed the metabolites of BLT include polyphenols, alkaloids, terpenoids, amino acids, and lipids. Intensified fermentation also improved the antioxidant capacity in vivo and the protective eect on the intestinal barrier of Tibetan tea. In addition, the enhanced fermentation of Tibetan tea exerted intestinal probiotic eects by modulating the relative abundance of short-chain fatty acid-producing bacteria in the intestinal flora. Therefore, intensive fermentation with B. licheniformis can improve the health benefits of Tibetan tea. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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