Phytochemical Profile, Antibacterial Activity and Effect of Infusions from Polyherbal Tea on Gut Microbiota of Albino Rats
DOI:
https://doi.org/10.33003/fjs-2026-1011-5268Keywords:
Tea, Rats, Quercetin, Microbiota, Antibacterial, DuodenumAbstract
Herbal teas unique taste, aroma and health benefits have led to its increased interest worldwide. Some of the health benefits are attributed to the interaction between the tea's bioactive compounds and the gut microbiota. This study investigated the phytochemical composition, antibacterial activities, and gut microbiota-modulating effects of a polyherbal tea infusion using an albino rat model. Thirty rats were divided into ten groups receiving different formulations (F1–F6), sweetened variants (with sugar or honey), a commercial tea and water as control over 21 days. The gastrointestinal contents were analyzed using the spread plate method; reverse-phase high-performance liquid chromatography (RP-HPLC) method was used for phytochemical analysis, while antibacterial activities were assessed against Escherichia coli and Staphylococcus aureus using the disk diffusion method. Quercetin was the most abundant polyphenol (3.82 mg/L), followed by kaempferol (1.53 mg/L). Formulation 5 consistently showed higher concentrations of gallic acid, chlorogenic acid, Quercetin, kaempferol and apigenin. All polyherbal formulations showed antibacterial activity and E. coli were more susceptible than S. aureus. The tea significantly increased mesophilic aerobic bacterial counts in the duodenum compared to the water control group, suggesting prebiotic-like stimulation of beneficial microbiota. Escherichia coli was detected only in the water control group of the caecum, while Salmonella was absent across all groups. These findings indicate that polyherbal tea can modulate gut microbiota composition, potentially suppress pathogenic organisms and promote beneficial microbial growth, which supports its role as a functional beverage for improving gastrointestinal health.
References
Abdullah, R., Zaheer, S., Kaleem, A., Iqtedar, M., Aftab, M., & Saleem, F. (2023). Formulation of herbal tea using Cymbopogon citratus, Foeniculum vulgare and Murraya koenigii and its anti-obesity potential. Journal of King Saud University-Science, 35, 1018-3647. https://doi.org/10.1016/j.jksus.2023.102734.
Akanksha, K., Tripathi, S., Neha, M., Ranu, P., & Neetu, M. (2022). Formulation of herbal tea and in vitro evaluation of antibacterial activity against drug-resistant uropathogen. Journal of Advanced Applied Scientific Research, 4(4), 33-42. https://doi.org/10.46947/joaasr442022449.
Almeida, A., Nayfach, S., Boland, M., Strozzi, F., Beracochea, M., Shi, Z. J., Pollard, K.S., Sakharova, E., Parks, D.H., Hugenholtz, P; et al. (2021). A unified catalog of 204, 938 reference genomes from the human gut microbiome. Nat. Biotechnol., 39, 105–114.
Badeji, A. A. (2026). Multi-target neuroprotective potential of Camellia sinensis phytochemicals against parkinson’s disease: An integrated computational study. Fudma Journal of Sciences, 10(7), 202-222. https://doi.org/10.33003/fjs-2026-1007-4973
Bakari, S., Daoud, A., Felhi, S., Smaoui, S., Gharsallah, N., & Kadri, A (2017). Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode. Food Sci Technol., 37(2), 286-293.
Barroso, M. V., Graca-Reus, A., Cattani-Cavalieri, I., Gitirana, L. B., Valenca, S. S., & Lanzetti, M. (2019). Mate tea reduces high fat diet-induced liver and metabolic disorder in mice. Biomedicine and Pharmacotherapy, 109, 1547-1555.
Batiha, G. E., Alkazmi, L. M., Wasef, L. G., Beshbishy, A. M., Nadwa, E. H., & Rashwan, E. K. (2020). Syzygium aromaticum L. (Myrtaceae): Traditional Uses, Bioactive Chemical Constituents, Pharmacological and Toxicological Activities. Biomolecules, 10, 202. doi: https://doi.org/10.3390/biom10020202 www.mdpi.com/journal/biomolecules
Batiha, G. E. S., Beshbishy, A. A., Tayebwa, D. S., Shaheen, M. H., Yokoyama, N., & Igarashi, I. (2019). Inhibitory effects of Syzygium aromaticum and Camellia sinensis methanolic extracts on the growth of Babesia and Theileria parasites. Ticks Tick. Borne Dis., 10, 949–958.
Bond, T., & Derbyshire, E. (2019). Tea compounds and gut microbiome: Findings from trials and mechanistic studies. Nutrient, 11(10), 2364. Doi: https://doi.org/103390/nu11102364
Cabrera, C., Artacho, R., & Gimenez, R. (2006). Beneficial effects of green tea—A review. J. Am. Coll. Nutr., 25, 79–99.
Canfora, E. E., Meex, R. C. R., Venema, K., & Blaak, E. E. (2019). “Gut microbial metabolites in obesity, NAFLD and T2DM”. Nature Reviews Endocrinology, 15(5), 261–273.
Chandrasekara, A., & Shahidi, F. (2018). Herbal beverages: Bioactive compounds and their role in disease risk reduction – A review. J. Tradit. Compl. Med., 8, 451–458. https://doi.org/10.1016/j.jtcme.2017.08.006.
Chen, T., Liu, A. B., Sun, S., et al. (2019). Green tea polyphenols modify the gut microbiome in db/db mice as co-abundance groups correlating with the blood glucose lowering effect. Molecular Nutrition and Food Research, 63(8), Article ID 1801064.
CLSI. (2020). Performance standards for antimicrobial susceptibility testing, Thirtieth Informational Supplement, CLSI document M100-S24.
Cortés-Rojas, D. F., de Souza, C. R., & Oliveira, W. P. (2014). Clove (Syzygium aromaticum): A precious spice. Asian Pac. J. Trop. Med., 4, 90–96.
Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing (Text with EEA Relevance). Available online: https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX:32009R1099&from=EN (Accessed on 1st September 2024).
Cushnie, T. P. T., & Lamb, A. J. (2005). Antimicrobial activity of flavonoids. Int. J. Antimicrob. Agents, 26, 343–356.
Dinçer, E., & Bağlam, M. (2023). Determination of the Antimicrobial Activity of Four Different Tea Extracts against Foodborne Pathogens. H.Ü. Sağlık Bilimleri Fakültesi Dergisi Cilt: 10, Sayı: 3. Doi: https://doi.org/10.21020/husbfd.1280672
Emmanuel, J. U., Agi, N. V., & Aleru, P. C. (2023). Molecular charaterisation of gut bacteria in Wister rat after green tea consumption. Microbiology Research Journal International, 33(10), 33-43.DOI: https://doi.org/10.9734/MRJI/2023/v33i101410
Foster, M. T., Gentile, C. L., Cox-York, K., et al. (2016). “Fuzhuan tea consumption imparts hepatoprotective effects and alters intestinal microbiota in high saturated fat diet-fed rats”. Molecular Nutrition & Food Research, 60(5), 1213–1220.
Friedman, M. (2007). Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Mol. Nutr. Food Res., 51, 116–134.
Gayani, P., Dias, I., Upal, R. A., Marapana, J., Udaya, R. M., & Rathnayaka, S. K. (2023). Production and quality evaluation of herbal tea mixtures from Phyllanthus bebilis, Osbeckia octandra, and Artrocarpus heterophyllus leaves. Sumatera Medical Journal (SUMEJ), 6(3), 200-209.
Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D; et al. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat. Rev. Gastroenterol. Hepatol., 14, 491–502.
Guo, W., Shu, Y., & Yang, X. (2016). “Tea dietary fiber improves serum and hepatic lipid profiles in mice fed a high cholesterol diet,” Plant Foods for Human Nutrition, 71(2), 145–150.
Han, X., & Parker, T. L. (2017). Anti-inflammatory activity of clove (Eugenia caryophyllata) essential oil in human dermal fibroblasts. Pharm. Biol., 55, 1619–1622
Harfoush, A., Swaidan, A., Khazaal, S., Salem Sokhn, E., Grimi, N., Debs, E., Louka, N., & El Darra, N. (2024). From spent black and green ta to potential health boosters: Optimization of polyphenol extraction and assessment of their antioxidant and antibacterial activities. Antioxidant, 13, 1588. https://doi.org/10.3390/antiox13121588.
Hassali, M. A. A., Shafie, A. A., See, O. G., & Wong, Z. Y. (2016). Chapter 2-Phrmacy Practice in Malaysia. Pharm. Pract. Dev. Ctries., pp. 23-40. https://doi.org/10.1016/B978-0-12-801714-2.00002-2.
Hemeg, H. A., Moussa, I.M., Ibrahim, S., Dawoud, T. M., Alhaji, J. H., Mubarak, A. S., Kabli, S. A., Alsubki, R. A., Tawfik, A. M., & Marouf, S. A. (2020). Antimicrobial Effect of Different Herbal Plant Extracts against Different Microbial Population. Saudi J. Biol. Sci., 27, 3221.
Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A., & Schmidt, E. (2006). Chemical Composition and Antioxidant properties of clove leaf essential oil. J. Agric. Food Chem., 54, 6303–6307
Joshi, B., Sah, G.P., Basnet, B. B., Bhatt, M. R., Sharma, D., Subedi, K., Pandey, J., & Malla, R. (2011). Phytochemical extraction and antimicrobial properties of different medicinal plants: Ocimum sanctum (Tulsi), Eugenia caryophyllata (Clove), Achyranthes bidentata (Datiwan) and Azadirachta indica (Neem). J. Microbiol. Antimicrob., 3, 1–7.
Liu, S., Zhang, Q., Li, H., Qiu, Z., & Yu, Y. (2022). Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts. Foods, 11, 620. https://doi.org/10.3390/foods11040620.
Liu, Y., Guo, C., Zang, E., Shi, R., Liu, Q., Zhang, M., Zhang, K., & Li, M. (2023). Review on herbal tea as a functional food: classification, active compounds, biological activity, and industrial status. J. Future Foods, 3(3), 206-219.
Liu, Z., Bruins, M. E., Ni, L., & Vincken, J. P. (2018). Green and Black Tea Phenolics: Bioavailability, Transformation by Colonic Microbiota, and Modulation of Colonic Microbiota. J. Agric. Food Chem., 66, 8469–8477.
Mathivha, P. L., Msagati, T. A. M., Thibane, V. S., & Mudau, F. N. (2020). Phytochemical Analysis of Herbal Teas and Their Potential Health, and Food Safety Benefits: A Review. Springer Nature, Singapore pte Ltd., S. Sen., R. Chakroborty (eds), In: Herbal Medicine in India (pp.281-301). https://doi.org/10.1007/978-981-13-7248-3_20
McGee, H. (2004). On food and cooking, in H. McGee (Ed.), The science and lore of the kitchen. 2nd Ed, New York. pp 425-426.
Namita, P., Mukesh, R., & Vijay, K. J. (2012). Camellia sinensis (Green Tea): A Review. Global Journal of Pharmacology, 6 (2): 52-59.
Ng, K.W., Cao, Z. J., Chen, H. B., Zhao, Z. Z., Zhu, L., & Yi, T. (2018). Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk. Crit. Rev. Food Sci. Nutr., 58, 2957–2980.
Nowak, D., Kłębukowska, L., & Gośliński, M. (2025). Antioxidant properties and antibacterial activity of selected herbal teas. Scientific Reports, 15:41438. https://doi.org/10.1038/s41598-025-26960-8
Oulkheir, S., Aghrouch, M., EL Mourabit, F., Dalha, F., Graich, H., Amouch, F., Ouzaid, K., Moukale, A., & Chadli, S. (2017). Antibacterial activity of essential oils extracts from cinnamon, thyme, clove and geranium against a gram-negative and gram-positive pathogenic bacteria. J. Dis. Med. Plants, 3, 1–5.
Peck, S.C., Denger, K., Burrichter, A., Irwin, S. M., Balskus, E. P., & Schleheck, D. (2019). “A glycyl radical enzyme enables hydrogen sulfide production by the human intestinal bacterium Bilophila wadsworthia”. Proceedings of the National Academy of Sciences, 116(8), 3171–3176.
Pérez-Burillo, S., Navajas-Porras, B., López-Maldonado, A., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J.Á. (2021). Green Tea and Its Relation to Human Gut Microbiome. Molecules, 26, 3907. https://doi.org/10.3390/molecules26133907
Philip, K., Malek, S. N. A., Sani,W., Shin, S. K., Kumar, S., Lai, H. S., Serm, L. G., & Rahman, S. N. S. A. (2009). Antimicrobial activity of some medicinal plants from Malaysia. Am. J. Appl. Sci., 6, 1613–1617.
Poswal, F. S., Russell, G., Mackonochie, M., MacLennan, E., Adukwu, E. C., & Rolfe, V. (2019). Herbal Teas and their Health Benefits: A Scoping Review. Plant Foods for Human Nutrition, 74(3), 266-276.
Rahmatullah, J., Murtaza, K., Sajjad, A. L., Saleem, A., & Kyung-Min, K. (2022). Bioactivity and Therapeutic Potential of Kaempferol and Quercetin: New Insights for Plant and Human Health. Plants, 11(19): 2623. doi: https://doi.org/10.3390/plants11192623
Rowland, I., Gibson, G., Heinken, A., Scott, K., Swann, J., Thiele, I., & Tuohy, K. (2018). Gut microbiota functions: Metabolism of nutrients and other food components. Eur. J. Nutr., 57, 1–24.
Sarkar, A., Rahman, S., Alam, M., Pramanik, S. K., Biswas, G. C., & Biswas, R. (2023). Antioxidant and antimicrobial activity of different varieties of Bangladash tea and Tocklai vegetative tea (Camellia sinensis) clones. Food Research, 7(6), 255-261. https://doi.org/1026656/fr.2017.7(6).107
Sharangi, A. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.)–A review. Food Research International, 42(5-6), 529-535. https://doi.org/10.1016/j.foodres.2009.01.007
Singh, A. P. (2021). Genomic techniques used to investigate the human gut microbiota. In Human Microbiome; IntechOpen: London, UK; pp 1–22.
Strati, F., Cavalieri, D., Albanese, D., De Felice, C., Donati, C., Hayek, J., Jousson, O., Leoncini, S., Renzi, D., Calabrò, A; et al. (2017). New evidences on the altered gut microbiota in autism spectrum disorders. Microbiome, 5, 1–11.
Tang, G. Y., Zhao, C. N., Xu, X. Y., Gan, R. y., Cao, S. Y., Liu, Q., Shang, A., Mao, Q. Q., & Li, H. B. (2019). Phytochemical composition and antioxidant capacity of 30 Chinese teas. Antioxidant, 8, 180.
Tiwari, R. P., Bharti, S. K., Kaur, H. D., Dikshit, R. P., & Hoondal, G.S. (2005). Synergistic Antimicrobial Activity of Tea & Antibiotics. Indian J.Med. Res., 122, 80–84.
White, B. (2007). Antimicrobial activity of ginger against different microorganisms: Physician, 75, 1689-1691.
Wlazło, Ł., Kowalska, D., Bielanski, P., Chmielowiec- Korzeniowska, A., Ossowski, M., Łukaszewicz, M., Czech, A., & Nowakowicz-D˛ebek, B. (2021). Effect of Fermented Rapeseed Meal on the Gastrointestinal Microbiota and Immune Status of Rabbit (Oryctolagus cuniculus). Animals, 11, 716. https://doi.org/10.3390/ani11030716
Yan, Z., Zhong, Y., Duan, Y., Chen, Q., & Li, F. (2020). Antioxidant mechanism of tea polyphenols and its impact on health benefits. Anim. Nutr., 6, 115–123.
Yang, Y., & Zhang, T. (2019). Antimicrobial activities of tea polyphenol on phytopathogens: A review. Molecules, 24(4), 816. https://doi.org/10.3390/molecules24040816
Zaveri, N. T. (2006). Green tea and its polyphenolic catechins: Medicinal uses in cancer and non-cancer applications. Life Sci., 78, 2073–2080.
Zhang, S., Kou, X., Zhao, H., Mak, K. K., Balijepalli, M. K., & Pichika, M. R. (2022). Zingiber officinale var.rubrum: Red Ginger’s Medicinal Uses. Molecules, 27, 775. https://doi.org/10.3390/molecules27030775
Zhang, S., Zhao, Y., Ohland, C., Jobin, C., & Sang, S. (2019). Microbiota facilitates the formation of the animated metabolite of green tea polyphenol (-)-epigallocatechin-3-gallate which trap deleterious reactive endogenous metabolites. Free. Radic. Biol. Med., 131, 332–344.
Zhao, Z., Chen, R., & Ng, K. (2024). Effects of Differently Processed Tea on the Gut Microbiota. Molecules, 29, 4020. https://doi.org/10.3390/molecules29174020
Zhou, C., Zhou, X., Wen, Z., Yang, Z., Mu, R., Song, Y., Mei, Z., & Rothenberg, R. O .(2021). Effect of Duyun Compound Green Tea on Gut Microbiota Diversity in High-Fat-Diet-Induced Mice Revealed by Illumina High-Throughput Sequencing. Evidence-Based Complementary and Alternative Medicine, Article ID 8832554. https://doi.org/10.1155/2021/8832554
Zhou, J., Tang, L., Shen, C. L., & Wang, J. S. (2020). Green tea polyphenols boost gut-microbiota-dependent mitochondrial TCA and urea cycles in Sprague–Dawley rats. J. Nutr. Biochem., 81, 108395.
Zhu, Y., Luo, Y., Wang, P., Zhao, M., Li, L., Hu, X., & Chen, F. (2016). Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation. Food Chem., 194, 643–649.
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2026 Victor Uzochukwu Olugbue, Segun Solomon Ogundapo, Stella Eberechukwu Obasi, Ibukun Caroline Vining-Ogu, Chintua Ephraim Igara, Joseph Bagi Suleman, Garba Jeremiah Danladi, Kerian Chigozie Ngobidi, Onochie Jeff Nkama, Damian Uchendu, Fidelis Ije Nsude, Chibuike Kalu

This work is licensed under a Creative Commons Attribution 4.0 International License.