EFFECT OF PROCESS ON PHYTOCHEMICALS AND THE FUNCTION OF IMPROVING FECAL MICROFLORA OF SEABUCKTHORN LEAF TEA.

The impacts of three kinds of Seabuckthorn (SBT) leaf tea (dried at room temperature (SBTD), processing in traditional green (SBTG) and black tea (SBTG) making technology) on the bioactive components and human fecal microflora were studied using an in vitro digestion and fermentation model. Firstly, the content analysis confirmed that the total polysaccharide (mg/g dry weight) of SBTG (165.83 ± 2.79) was increased significantly, higher (p < 0.05) than SBTB (115.79 ± 2.23) and SBTD (100.04 ± 1.68). The total quercetin (mg/g dry weight) of SBTG (6045.63 ± 92.01) and of SBTD (5625.07 ± 87.84) were both increased significantly, higher (p < 0.05) than SBTB (2384.82 ± 38.89). On the contrary, the total garlic acid (GA) (mg/100g dry weight) in SBTB (60.417 ± 2.785) was increased obviously, higher (p < 0.05) than SBTG (46.136 ± 1.8835) and SBTD (6.851 ± 0.4258). Secondly, an in vitro digestion demonstrated that these three nutrients were destroyed heavily except for hemicelluloses, but the content order remained unchanged, compared with before and after digestion. Finally, a microbial analysis (log CFU/ml) indicated that the growth of probiotics Bifidobacteria group (0.149 ± 0.0005) were significantly (p < 0.05) increased only by SBTG, compared to the control (0.124 ± 0.0017), SBTB (0.126 ± 0.00211) and SBTD (0.126 ± 0.0011). The growth of neutral bacteria Escherichia coli group was only inhibited by SBTB (0.112 ± 0.0017). As for pathogens Clostridium perfringens group, the antimicrobial treatment of SBTB (0.104 ± 0.0008) was better (p < 0.05) than SBTG (0.108 ± 0.0009). Taken together, these findings for the first time revealed that SBTG treatment could increase the growth of Bifidobacteria group and inhibit the growth of Clostridium perfringens group at the same time. So, green tea making technology was more suitable for SBT leaf tea processing. [ABSTRACT FROM AUTHOR]