The Effects of Black Tea Consumption on Intestinal Microflora—A Randomized Single-Blind Parallel-Group, Placebo-Controlled Study

• Published in: Journal of Nutritional Science and Vitaminology 2023/10/31, Vol.69(5), pp.326-339
• Main Authors: TOMIOKA, Reno, TANAKA, Yuko, SUZUKI, Masayuki, EBIHARA, Shukuko
• Format: Article
• Language: English
• Subjects: black tea; Black Tea Polymerized Polyphenols; butyrate-producing bacteria; intestinal microflora; mucosal immunity; short-chain fatty acids
• ISSN: 0301-4800; 1881-7742
• DOI: 10.3177/jnsv.69.326

We previously reported that black tea consumption for 12 wk reduced the risk of acute upper respiratory tract inflammation, and improved secretory capacity in individuals with low salivary SIgA levels (Tanaka Y et al. 2021. Jpn Pharmacol Ther 49: 273–288). These results suggested that habitual black tea consumption improves mucosal immunity. Therefore, in this study we evaluated the effect of black tea intake on gut microbiota, which is known to be involved in mucosal immunity, by analyzing the bacterial flora and the short-chain fatty acids (SCFAs) concentration of feces collected during the above clinical study. The clinical design was a randomized, single-blind, parallel-group, placebo-controlled study with 72 healthy Japanese adult males and females, who consumed three cups of black tea (Black Tea Polymerized Polyphenols 76.2 mg per day) or placebo per day for 12 wk. In all subjects intake of black tea significantly increased abundance of Prevotella and decreased fecal acetic acid concentration. Particularly in the subjects with low salivary SIgA levels, the change over time of total bacteria, Prevotella, and butyrate-producing bacteria, which are involved in normalizing immune function, were higher in the black tea group than in the placebo group. In subjects with low abundance of Flavonifractor plautii a butyrate-producing bacteria, black tea consumption significantly increased salivary SIgA concentration and the absolute number of Flavonifractor plautii. In conclusion, our results suggest that improvement of mucosal immunity via an increase in butyrate-producing bacteria in the gut may partly contribute to the suppressive effect of black tea consumption on acute upper respiratory tract inflammation observed in our previous report.