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《Journal of Tea Science》 2019-02
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Effect of Liupao Tea on Levels of Short Chain Fatty Acids in Intestinal Tract of Rats with Hyperlipidemia

YE Ying;WEI Baoyao;TENG Jianwen;XIA Ning;HUANG Li;ZENG Sibin;College of Light Industry and Food Engineering, Guangxi University;  
The objective of this work was to investigate the effect of Liupao tea on levels of short chain fatty acid(SCFs) in intestinal tract of rats with hyperlipidemia. Firstly, rats with hyperlipidemia were fed with different dosages of Liupao tea water extract(low dosage, 50 mg·kg~(-1)·d~(-1), medium dosage, 100 mg·kg~(-1)·d~(-1) and high dosage,200 mg·kg~(-1)·d~(-1)) for 4 weeks, collected the feces samples. Secondly, the Liupao tea ethanol extracts were cultured with fecal of model blank group in vitro. Finally, SCFAs in feces or fermentation broth were determined by gaschromatography(GC). The results in vivo show that Liupao tea water extract significantly reduced the level of acetate and increased propionate and butyrate in the intestinal tract of rats with hyperlipidemia. Compared with green tea water extract, the effect of Liupao tea water extract on levels of SCFAs in the intestinal tract of rats with hyperlipidemia was stronger. The results in vitro show that the inhibition rate of Liupao tea ethanol extract to acetate,the promotion rates of Liupao tea ethanol extract to propionate and butyrate were 16.92%, 24.81% and 23.03%respectively. Among the 4 types of tea, Liupao tea had the greatest influence on levels of the short-chain fatty acids in the intestine, followed by puer tea, and raw liupao tea and green tea had the smallest impact. Different polar components of Liupao tea alcohol extract can inhibit the production of acetate, promote th e productions of propionate and butyrate. However, the effect of 60% alcohol elution component on the production of SCFAs in the intestinal tract of rats was the greatest.
【Fund】: 国家自然科学基金(31660493);; 广西大学硕士研究生创新项目(YCSZ2015047)
【CateGory Index】: TS272
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