Find in Library

Ganpu tea is an emerging tea drink produced from Pu-erh tea and the pericarp of <i>Citrus reticulate</i> Chachi (GCP). Recently, it has been increasingly favored by consumers due to the potential health effects and special taste. However, information concerning its chemical profile and biological activities is scarce. In this work, a total of 92 constituents were identified in hot-water extracts of Ganpu tea with ultra-high performance liquid chromatography/quadrupole-time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS). Moreover, the antioxidative and gut microbiota modulatory properties of Ganpu tea were investigated in rats after long-term dietary consumption. Ganpu tea and GCP could significantly enhance the activities of superoxide dismutase (SOD) by 13.4% (<i>p</i> &lt; 0.05) and 15.1% (<i>p</i> &lt; 0.01), as well as the activities of glutathione peroxidase (GSH-Px) by 16.3% (<i>p</i> &lt; 0.01) and 20.5% (<i>p</i> &lt; 0.01), respectively. Both showed better antioxidant capacities than Pu-erh tea. Ganpu tea increased the abundance of <i>Bifidobacterium</i>, <i>Lactobacillus</i>, and <i>Lactococcus</i>, suggesting the potential of Ganpu tea in modulating the gut microbiota to benefit human health. The obtained results provide essential information for further investigation of Ganpu tea.