INCREASING THE HYDROLYSIS OF TEA POLYPHENOLS BY PROBIOTICS
Keywords:
Танин, минерал элементлар, L. vaccinostercus, Enterococcus casseliflavus, E. calmelliae, L. thailandensis, L. camelliae, Pediococcus siamensis ва L. PlantarumAbstract
This study aimed to enhance the hydrolysis of tannin polyphenols using probiotic strains and assess the impact of this process on the intestinal microflora and overall biological activity. Tannins are among the antinutritional compounds that interfere with the digestion process,
however, their hydrolyzed forms (catechins, haloxyphenolic acids, etc.) have strong antioxidant and immunoregulatory properties. During the study, it was found that probiotics of the Lactobacillus and Bifidobacterium species have the ability to enzymatically hydrolyze tannins, thereby increasing their bioavailability. This process serves to activate the intestinal microbiota, improve the body's absorption of nutrients, and strengthen immunity.
Based on the results of this study, it is possible to develop functional foods, biologically active additives, and new probiotic technologies for therapeutic purposes. Also, this approach is in the food and pharmaceutical industries
is of practical importance.
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