Matcha, a popular type of powdered green tea, helped protect the gut barrier from damage during inflammation, according to scientists at the University of Camerino and the Marche Polytechnic University in Italy. Adding probiotic yeast to the tea further enhanced its potentially beneficial properties, the researchers said. The study was published in the journal Nutrients.
The researchers recreated the digestive process in a laboratory setting and tested how matcha affected gut cells in which inflammation had been induced. They found that ordinary matcha alone already helped preserve the integrity of the gut's protective barrier.
Adding probiotic yeast
The scientists then compared plain matcha with a version of the tea combined with the probiotic yeast Lachancea thermotolerans. In this combined version, levels of gallic acid, a polyphenol known for its antioxidant properties, were 322 percent higher, while caffeine content was 40.5 percent lower.
The combination of matcha and the probiotic also reduced the activity of NF-kB, one of the key regulators of inflammation in the body. The tea itself, meanwhile, more than doubled the survival rate of the beneficial yeast after simulated digestion.
Effects still to be confirmed in humans
The findings suggest that matcha on its own showed a protective effect for the gut barrier, while adding the probiotic improved its composition and strengthened some of its beneficial effects. However, the research was conducted on cells, so the results still need to be confirmed in humans.
Matcha is a finely ground powder made from specially grown green tea leaves and is traditionally used in Japanese tea ceremonies, prepared by whisking the powder directly into hot water rather than steeping tea leaves. Unlike NF-kB, which drives inflammatory responses when overactive, a healthy gut barrier helps prevent harmful substances from passing into the bloodstream.
Scientists have previously found that drinking oolong and green tea is linked to a lower risk of developing depression.
