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Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea:an in vitro study

Wenjing Liao Wenjiao Li Suyu Liu Dong Tang Yunxi Chen Yijun Wang Zhongwen Xie Jinbao Huang

食品科学与人类健康（英文）2022，Vol.11Issue(3)：648-659,12.

Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea:an in vitro study

Wenjing Liao ¹Wenjiao Li ¹Suyu Liu ¹Dong Tang ¹Yunxi Chen ¹Yijun Wang ¹Zhongwen Xie ¹Jinbao Huang¹

作者信息

1. State Key Laboratory of Tea Plant Biology and Utilization,Key Laboratory of Food Nutrition and Safety,School of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China
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摘要

关键词

Black tea/Intestinal microbiota/Anaerobic fermentation/Short-chain fatty acid

Key words

Black tea/Intestinal microbiota/Anaerobic fermentation/Short-chain fatty acid

引用本文复制引用

Wenjing Liao,Wenjiao Li,Suyu Liu,Dong Tang,Yunxi Chen,Yijun Wang,Zhongwen Xie,Jinbao Huang..Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea:an in vitro study[J].食品科学与人类健康（英文）,2022,11(3):648-659,12.

基金项目

This work was supported by the Key Research and Development Program of Anhui Province(201904b1 1020038,1804b06020367),a Key Joint Grant for Regional Innovation and Development from National Sciences Foundation of China(U19A2034),the National Natural Science Foundation(31972459),and an Earmarked fund for China Agriculture Research System(CARS-19). （201904b1 1020038,1804b06020367）

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