Bioscience Methods 2024, Vol.15, No.5, 237-243 http://bioscipublisher.com/index.php/bm 237 Research Insight Open Access Probiotics from Tea Fermentation: Potential Applications in Health Products Yali Deng, Haomin Chen Tropical Medicinal Plant Research Center, Hainan Institute of Tropical Agricultural Resources, Sanya, 572025, Hainan, China Corresponding author: haomin.chen@hitar.org Bioscience Methods, 2024, Vol.15, No.5 doi: 10.5376/bm.2024.15.0024 Received: 06 Aug., 2024 Accepted: 17 Sep., 2024 Published: 09 Oct., 2024 Copyright © 2024 Deng and Chen, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Deng Y.L., and Chen H.M., 2024, Probiotics from tea fermentation: potential applications in health products, Bioscience Methods, 15(5): 237-243 (doi: 10.5376/bm.2024.15.0024) Abstract Probiotics are known for their numerous health benefits, including improving gut health and modulating the immune system. This study investigates the development and potential applications of probiotics derived from tea fermentation, focusing on different types of tea (green, black, oolong, etc.) and the microbial diversity involved; identifies common probiotic strains present in fermented tea, such as Lactobacillus and Bifidobacterium, and examines the factors influencing their stability and viability in tea-based products. The health benefits of tea-derived probiotics, including gastrointestinal health improvements, immune modulation, metabolic health support, and anti-inflammatory effects, are highlighted. Additionally, this study explores the integration of tea-derived probiotics in health products, such as dietary supplements and functional beverages, along with safety and regulatory considerations. Challenges in large-scale production and strategies to enhance probiotic viability are discussed, alongside future research directions. A case study is also presented, detailing a successful product utilizing tea-derived probiotics. This study demonstrates the promising potential of tea-derived probiotics in the health industry, suggesting their effective use in diverse health products. Keywords Probiotics; Tea fermentation; Health products; Functional beverages; Lactobacillus 1 Introduction Probiotics are live microorganisms that, when administered in adequate amounts, confer health benefits to the host. These benefits are primarily achieved through the modulation of the gut microbiota, which plays a crucial role in maintaining overall health. Probiotics have been shown to improve intestinal health, enhance immune responses, and reduce serum cholesterol levels (Fijan, 2014). They are also effective in alleviating symptoms of lactose intolerance and various gastrointestinal conditions, such as diarrhea and inflammatory bowel diseases (Parker et al., 2018; Oak and Jha, 2019). Additionally, emerging research suggests that probiotics may have therapeutic potential for conditions related to the microbiota-gut-brain axis, including anxiety, depression, and autism spectrum disorders (Snigdha et al., 2021). Tea fermentation is a traditional process that has been practiced for centuries, particularly in regions such as Northern Thailand. This process involves the microbial fermentation of tea leaves, which can result in the production of beneficial probiotic bacteria. For instance, Miang, a traditional fermented tea from Northern Thailand, has been found to host various strains of lactic acid bacteria (LAB) with significant probiotic potential (Unban et al., 2021). The fermentation process not only enhances the flavor and nutritional profile of the tea but also enriches it with beneficial microorganisms that can confer health benefits to the consumer. While probiotics are commonly associated with dairy products, there is a growing interest in non-dairy sources of probiotics due to dietary restrictions and preferences, such as vegetarianism, lactose intolerance, and dairy allergies. This study provides a comprehensive overview of the probiotic properties of fermented tea, the specific strains involved, and their potential health benefits. This study aims to highlight the feasibility of incorporating tea-derived probiotics into various health products, thereby expanding the scope of probiotic applications beyond traditional dairy-based formulations by exploring the potential applications of probiotics derived from tea fermentation in health products.
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