Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 124 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039483

Effect of ultrafine grinding on physicochemical properties of selenium-enriched green tea and its in vitro probiotic properties

  • LOU Yunmeng ,
  • ZHAO Meng ,
  • FANG Cuilan ,
  • YE Fayin ,
  • ZHAO Guohua ,
  • YU Junlei ,
  • LEI Lin
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Jiulongpo District Centre for Disease Prevention and Control, Chongqing 400715, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)
    4(Food Inspection and Testing Research Institute of Jiangxi General Institute of Testing and Certification, Nanchang 330046, China)

Received date: 2024-04-08

  Revised date: 2024-05-22

  Online published: 2025-05-28

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Abstract

As one of the efficient and safe selenium-enriched foods, selenium-enriched green tea has gained an increasing interest.This study investigated the effects of ultrafine grinding and conventional grinding on the proximate compositions, selenium species, and powder properties of selenium-enriched green tea.This study further explored the release profile of selenoamino acids from ultra-fine selenium-enriched green tea and its in vitro probiotic characteristics.Results indicated that ultrafine grinding could significantly increase the release of free amino acids, chlorophyll, and total extractables from the tea as well as enhance its expansion behavior and solubility.However, it did not affect the content and species of selenium.The in vitro simulated gastrointestinal digestion revealed that the release rates of selenomethionine and methyl-selenocysteine within ultra-fine selenium-enriched green tea gradually increased during the digestion process, while selenocysteine was reduced to selenomethionine during the intestinal digestion phase.Subsequently, the residue of ultra-fine selenium-enriched green tea powder obtained after gastrointestinal digestion was used for the in vitro human fecal fermentation.Compared with the control group without green tea, the addition of ultra-fine selenium-enriched green tea increased the DPPH and ABTS radical scavenging activities, along with iron-reducing capacity in the fecal slurry supernatant after 24 h fermentation.Besides, the addition of ultra-fine selenium-enriched green tea increased the enzymatic activities of superoxide dismutase and glutathione peroxidase within the intestinal flora and the production of total short-chain fatty acids by at least 300% and 105%, respectively.Microbial diversity analysis indicated that ultra-fine selenium-enriched green tea powder significantly improved the intestinal flora structure by decreasing the Firmicutes/Bacteroidota ratio and the relative abundance of Bilophila and Fusobacterium, highlighting its potential in mitigating obesity, intestinal inflammation, and related diseases.This study provided a theoretical perspective for the development and advancement of ultra-fine selenium-enriched tea products.

Key words： selenium-enriched green tea; superfine grinding; selenoamino acids; short-chain fatty acids; intestinal flora

Cite this article

LOU Yunmeng , ZHAO Meng , FANG Cuilan , YE Fayin , ZHAO Guohua , YU Junlei , LEI Lin . Effect of ultrafine grinding on physicochemical properties of selenium-enriched green tea and its in vitro probiotic properties[J]. Food and Fermentation Industries, 2025 , 51(9) : 124 -133 . DOI: 10.13995/j.cnki.11-1802/ts.039483

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