Effects of tea polysaccharides in combination with polyphenols on dextran sodium sulfate-induced colitis in mice

Chunhua Chen; Hui Wang; Tao Hong; Xiaojun Huang; Shengkun Xia; Yanli Zhang; Xiaomin Chen; Yadong Zhong; Shaoping Nie

doi:10.1016/j.fochx.2021.100190

Effects of tea polysaccharides in combination with polyphenols on dextran sodium sulfate-induced colitis in mice

Food Chem X. 2021 Dec 20:13:100190. doi: 10.1016/j.fochx.2021.100190. eCollection 2022 Mar 30.

Authors

Chunhua Chen¹, Hui Wang¹, Tao Hong¹, Xiaojun Huang¹, Shengkun Xia¹, Yanli Zhang¹, Xiaomin Chen¹, Yadong Zhong¹, Shaoping Nie¹

Affiliation

¹ State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.

Abstract

Both tea polysaccharides (TPS) and tea polyphenols (TPP) are promising in the treatment of inflammatory bowel disease (IBD). However, the effects of their combination against IBD are still unknown. In the present study, the therapeutic effects of TPS, TPP and TPS + TPP on dextran sodium sulfate-induced colitis in mice were investigated. Our results showed that administration of TPS + TPP achieved the best effects, followed by TPP and TPS, which were evidenced by the restoration of various physical signs (body weight, colon length and disease activity index) and the promoted intestinal barrier function (colon damage, mucin secretion and tight junction proteins expression). Furthermore, TPP and TPS decreased the relative abundance of Proteobacteria and Enterobacteriaceae, while TPP + TPS increased that of Lactobacillaceae and Lactobacillus. In conclusion, TPS together with TPP had greater effects on alleviating colitis and promoting intestinal barrier function. This result is interesting when developing functional foods against colitis.

Keywords: Colitis; Gut microbiota; Intestinal barrier; Tea polyphenols; Tea polysaccharides.