Abstract
Tea has been a popular health-promoting beverage worldwide and a fascinating field of research for decades. Tea flavonoids (TFLs), the major phenolic components in tea, have been reported to exhibit high antioxidant, anti-microbial, anti-carcinogenic and anti-inflammatory activities in vitro and in vivo. Fermentation with lactic acid bacteria (LAB) is considered as a simple and valuable biotechnology for improving the safety, nutritional and sensory properties of various food products. This project aimed to examine the potential of LAB fermentation to enhance the stability and cellular uptake of TFLs, the overall antioxidant activity of tea extracts (TEs), and the protective effect of TEs against oxidative stress in human colon cell lines. Our findings indicate that LAB fermentation can be an efficient way to stabilize TFLs during food processing, to enhance TFL bioavailability and to protect colon cells from oxidative damage.
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