Tea product for regulating and controlling bitter taste signal of intestinal tract and immunity of intestinal tract and application of tea product

Abstract

The invention discloses a tea product for regulating and controlling bitter taste signals and immunity of intestinal tracts and application of the tea product, the tea product comprises green tea, black tea, oolong tea and Pu'er tea, and specifically, extracts are compounded according to a specific proportion. According to the invention, intestinal immunity is regulated and controlled by activating bitter taste signals in intestinal tracts, and no harm is caused to patients suffering from intestinal immune diseases and food anaphylaxis diseases; the traditional Chinese medicine composition is simple, convenient and rapid to use, and can obviously relieve intestinal immune diseases and food allergy.

Description

Technical Field

[0001] The present invention belongs to the field of biomedicine. Specifically, it relates to a tea product with the activities of regulating intestinal bitter signal, intestinal immunity and anti-allergy, and its application. The tea product for regulating intestinal bitter signal is a compound of tea polyphenols, flavonoids, alkaloids and prebiotics. Background Art

[0002] With the continuous improvement of people's attention to health, tea, as a natural drink rich in bioactive components, has received extensive attention for its application potential in the health field. Recent studies have shown that the contents of polysaccharide complexes and tea polyphenols in summer and autumn teas are higher than those in spring tea. However, due to the poor taste and low price of summer and autumn teas, they are often regarded as low-grade teas, and a large amount of summer and autumn tea leaves are not picked and utilized, resulting in a waste of biological resources. Therefore, how to make full use of the bioactive components of summer and autumn teas and develop tea products with high added value has important practical significance.

[0003] In recent years, the incidence of allergic diseases has been increasing year by year globally, and food allergy has become a food safety and public health issue of global concern. Food allergy is a systemic immune response mediated by the immune system, and the IgE-mediated food allergy reaction is the most common. Patients may experience symptoms such as abdominal pain, diarrhea, nausea, and vomiting, and in severe cases, it may even lead to anaphylactic shock, with a certain risk of fatality. With the increasing number of food allergy patients year by year, it not only brings a serious economic burden to patients, but also seriously affects people's quality of life.

[0004] The occurrence of food allergy is closely related to the disorder of the intestinal immune system. The intestinal immune system plays a key role in maintaining tolerance to food antigens. Research has shown that there is a mutually beneficial symbiotic relationship between the gut microbiota and the host immune system. The gut microbiota can prevent the invasion of exogenous pathogens by regulating the formation and maturation of intestinal mucosal immunity. In addition, the metabolites of the gut microbiota (such as short-chain fatty acids, bile acids, etc.) can also affect the expression of host immune-related genes, thereby regulating the immune system. The disorder of the gut microbiota may lead to the destruction of the immune tolerance mechanism, thus increasing the risk of food allergy.

[0005] Currently, avoiding the intake of allergens is the main way to prevent food allergy. Although chemical drug treatment can relieve the condition to a certain extent, it cannot change the course of allergic diseases and cannot be completely cured. Therefore, it is particularly urgent to explore an effective drug that can prevent and relieve allergic diseases.

[0006] The pharmacological effects of tea are mainly attributed to its rich polyphenol components, including epigallocatechin-3-gallate (EGCG), epicatechin, epicatechin-3-gallate, and epigallocatechin, etc. These components not only have significant antioxidant capacity, can effectively reduce cell damage caused by oxidative stress, but also have been confirmed to enhance humoral and cell-mediated immunity, reduce the risk of certain cancers, and show certain advantages in the treatment of inflammatory diseases. In addition, as a natural herbal beverage, tea also shows a unique role in the prevention and treatment of allergies. Studies have shown that compounds such as polyphenols, saponins, and polysaccharides in tea can play an anti-allergic role by down-regulating the ratio of IgE to histamine.

[0007] In the regulatory mechanism of allergic reactions, the compounds in tea mainly play roles in the following ways: (1) inhibiting the formation of allergen–IgE complexes; (2) reducing the expression of FcεRI or the binding of allergen–IgE complexes to FcεRI; (3) balancing the Th1 / Th2 / Th17 / Treg immune system; (4) inhibiting the cytokine release of Th2 cells. Among them, the first two ways mainly regulate the degree of human sensitization to allergens, while the latter two ways help relieve allergic symptoms.

[0008] Animals are usually very sensitive to the perception of bitterness. Bitterness is often regarded as a signal harmful to the body, thus triggering an aversion reaction to avoid ingesting toxic and harmful substances. However, not all bitter compounds are harmful to the human body. Some bitter compounds, although having the sensory characteristics of bitterness, may have potential biological effects. Summary of the Invention

[0009] This patent aims to develop a tea product based on summer and autumn tea, regulate the intestinal bitter signal and intestinal immunity, and make full use of the rich tea polyphenols, flavonoids, alkaloid components and prebiotics in the compounded summer and autumn tea products to explore their potential application value in the prevention and alleviation of food allergies and related allergic diseases. By regulating the intestinal microbiota and immune system, this tea product is expected to provide a natural, safe and effective solution to the current public health problem of the high incidence of allergic diseases.

[0010] To solve the above problems, the present invention provides a tea product for regulating intestinal bitter signal and intestinal immunity. This anti-food allergy active compound can effectively relieve allergies and improve intestinal health, making it applicable to the preparation of functional substances for relieving allergies and the preparation of functional substances for promoting intestinal health.

[0011] A tea product for regulating intestinal bitter taste signals and intestinal immunity, by weight, is prepared by extracting and compounding 20%-40% of green tea, 10%-50% of black tea, 10%-50% of oolong tea, and 20%-40% of pu-erh tea; this tea product activates the intestinal bitter taste receptor TAS2R signaling pathway, reduces the allergic activity of intestinal epithelial HT-29 cells, and regulates the expression of cytokines such as Muc-2, TSLP, and IL-33 downstream of intestinal epithelial HT-29 cells; thereby achieving the regulation of the anti-allergic activity of intestinal epithelial cells and enhancing intestinal immune function.

[0012] The tea leaves selected for the tea product are summer and autumn tea leaves.

[0013] The use concentration of the compounded tea product is 0.01 g / ml - 10 g / ml.

[0014] The steps for extracting the extract are as follows: S1: Tea leaf pretreatment: a. Weigh the tea leaves: Use an electronic balance to accurately weigh 100 g of dry tea leaves; b. Grind: Put the tea leaves into a mortar and grind them into fine powder, ensuring that the particle size of the tea leaf powder is less than 2 mm; c. Dry: Place the ground tea leaf powder in a constant temperature drying oven at 60°C and dry for 1 hour to remove excess moisture; S2: Extract tea leaves by water extraction method: a. Soak in water: Put 100 g of tea leaf powder into a 500 mL beaker and add 400 mL of distilled water; b. Heat and stir: Place the beaker in a constant temperature water bath, control the water temperature at 70°C, and use a magnetic stirrer to stir for 30 minutes; c. Filter: Filter the extract through a suction filtration device and filter paper, and collect the filtrate; d. Concentrate: Place the filtrate in a water bath, control the temperature at 60°C, and concentrate to 1 / 3 of the original volume; S3: Ultrasonic-assisted extraction of tea leaves: a. Ultrasonic treatment: Re-add the concentrated extract to a 500 mL beaker and supplement with 100 mL of distilled water; b. Ultrasonic conditions: Place the beaker in an ultrasonic cleaner, set the power to 300 W, the frequency to 40 kHz, and ultrasonically treat for 20 minutes; c. Temperature control: Keep the solution temperature at about 40°C during ultrasonic treatment; d. Filter again: After ultrasonic treatment, filter again through a suction filtration device and filter paper, and collect the final extract; S4: Drying and preservation of the extract: a. Drying: Place the final extract in a vacuum drying oven or a freeze dryer and dry until completely moisture-free; b. Storage: Seal the extract and store it in a dry and cool place, avoiding moisture and light.

[0015] The application of a tea product for regulating intestinal bitter signals and intestinal immunity is used to regulate the anti-allergic activity of intestinal epithelial cells and enhance intestinal immune function.

[0016] The additional aspects and advantages of the present invention will be partly given in the following description, partly become obvious from the following description, or be understood through the practice of the present invention.

[0017] The present invention provides a tea product that regulates intestinal immunity by activating bitter signals in the intestine, and it causes no harm to patients with intestinal immunity and food allergic diseases; the present invention is simple and fast to use and significantly alleviates intestinal immunity and food allergic diseases. Description of the Drawings

[0018] Figure 1 It is a model for the regulation of Muc-2 expression in HT-29 cells by a compound tea extract.

[0019] Figure 2 It is a model for the regulation of TSLP expression in HT-29 cells by a compound tea extract.

[0020] Figure 3 It is a model for the regulation of IL-33 expression in HT-29 cells by a compound tea extract; Figure 4 It is a model for the regulation of downstream TRPM5 expression in HT-29 cells by a compound tea extract. Detailed Embodiments

[0021] The following will describe in detail the specific embodiments of the present invention with reference to the drawings, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments. It should be noted that the experimental methods used in the following embodiments are all conventional methods unless otherwise specified; the materials, reagents, etc. used in the following embodiments can be obtained from commercial channels unless otherwise specified.

[0022] For those embodiments where specific conditions are not indicated, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. For those reagents or instruments where the manufacturer is not indicated, they are all conventional products that can be purchased commercially. To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be described clearly and completely below.

[0023] To better understand the above technical solutions, the exemplary embodiments of the present invention will be described in more detail below. Although the exemplary embodiments of the present invention are shown, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided so that the present invention can be more thoroughly understood and the scope of the present invention can be completely conveyed to those skilled in the art.

[0024] The present invention will be described below with reference to specific embodiments. It should be noted that these embodiments are merely descriptive and do not limit the present invention in any way.

[0025] The present invention discloses a tea product for regulating intestinal bitter signals and intestinal immunity, and the tea product is a compound of summer and autumn green tea, black tea, oolong tea, and Pu-erh tea in a specific ratio.

[0026] The present invention also provides a food allergy relief functional product, which activates bitter receptors with the ingredients in tea to regulate related anti-allergic activities, has a certain prevention effect on allergies, and can protect intestinal health. Example 1: Preparation method of summer and autumn green tea leaf extract for regulating intestinal immunity and anti-allergic activity, including the following steps: Experimental instruments and materials 1.1 Experimental instruments The main experimental instruments and equipment are as shown.

[0027] Main instrument information table

[0028] 1.2 Experimental materials The main reagents are: summer and autumn green tea leaves, distilled water. Ultrasonic cleaner, constant temperature water bath, electronic balance (accuracy: 0.01g), glass beaker (500mL), filter paper and suction filtration device, vacuum drying oven or freeze dryer, magnetic stirrer, 100mL measuring cylinder.

[0029] 2. Experimental methods 2.1 Pretreatment of summer and autumn green tea leaves (1) Weigh summer and autumn green tea leaves: Use an electronic balance to accurately weigh 100g of dry summer and autumn green tea leaves.

[0030] (2) Crushing: Put the summer and autumn green tea leaves into a mortar and grind them into fine powder to ensure that the particle size of the summer and autumn green tea leaf powder is less than 2mm.

[0031] (3) Drying: Place the crushed summer and autumn green tea leaf powder in a constant temperature drying oven at 60°C for 1 hour to remove excess moisture.

[0032] 2.2 Extract summer and autumn green tea leaves by water extraction method (1)Soaking in water: Put 100 g of summer and autumn green tea leaf powder into a 500 mL beaker and add 400 mL of distilled water.

[0033] (2)Heating and stirring: Place the beaker in a constant temperature water bath, control the water temperature at 70 °C, and stir with a magnetic stirrer for 30 minutes.

[0034] (3)Filtration: Filter the extract through a suction filtration device and filter paper, and collect the filtrate.

[0035] (4)Concentration: Place the filtrate in a water bath, control the temperature at 60 °C, and concentrate it to 1 / 3 of the original volume.

[0036] 2.3 Ultrasonic-assisted extraction of summer and autumn green tea (1)Ultrasonic treatment: Re-add the concentrated extract to a 500 mL beaker and supplement with 100 mL of distilled water.

[0037] (2)Ultrasonic conditions: Place the beaker in an ultrasonic cleaner, set the power to 300 W, the frequency to 40 kHz, and perform ultrasonic treatment for 20 minutes.

[0038] (3)Temperature control: Keep the solution temperature at about 40 °C during ultrasonic treatment.

[0039] (4)Filtration again: After the ultrasonic treatment, filter again through a suction filtration device and filter paper, and collect the final extract.

[0040] 2.4 Drying and preservation of the extract (1)Drying: Place the final extract in a vacuum drying oven or a freeze dryer and dry until completely free of moisture.

[0041] (2)Preservation: Seal and preserve the extract in a dry and cool place, avoiding moisture and light.

[0042] Example 2: The difference between this example and Example 1 is that black tea, oolong tea, and pu-erh tea are used to replace the above-mentioned green tea, so as to obtain black tea, oolong tea, and pu-erh tea leaf extracts.

[0043] Example 3: The tea leaf extracts of summer and autumn tea, namely green tea, black tea, oolong tea, and pu-erh tea, which regulate intestinal immunity and anti-allergic activity, are in the ratio of 3:2:2:3, and an HT-29 cell model is established to detect the intestinal immune regulation function and its anti-allergic activity of the tea products.

[0044] 1. Preparation of HT-29 cell model 1.1 Resuscitation of HT-29 cells Take out the cryopreserved HT-29 cells from liquid nitrogen, quickly place them in a 37°C water bath, shake them up and down to completely thaw them within 1 minute, then centrifuge at 1000 rpm for 5 minutes, discard the cryopreservation medium, add 1 mL of fresh complete medium to resuspend the cells, inoculate the cells into a new culture dish, add 10 mL of DMEM medium (the medium contains 1% double antibody, 10% fetal bovine serum and 1% non-essential amino acids), and place it in a 37°C incubator containing 5% CO2 for culture.

[0045] 1.2 Subculture of HT-29 cells Observe the cells using an inverted microscope. When the cell density reaches more than 80%, subculture can be carried out. Aspirate the medium, add 5 mL of sterile PBS to wash the culture dish twice, then aspirate and discard the PBS. Add 2 mL of 0.25% trypsin and place it in the incubator for digestion for about 3 minutes. When the cells become spherical with a three-dimensional sense and no longer adhere to the wall, add 4 mL of medium to terminate the digestion. After the digestion is terminated, pipette repeatedly to disperse the cells. Take 2 mL of the cell suspension, add it to a new culture dish, and supplement with 8 mL of fresh medium, then place it in a 37°C incubator containing 5% CO2 for continued culture.

[0046] Dilute the number of cells in the 6-well plate to 10 6 cells / mL; place it in the cell incubator for culture and standby. The groups are divided into a blank group and a compound tea extract group. Stimulate for 24 hours, and then extract RNA.

[0047] 2. Extraction of total RNA from cells The extraction steps of total RNA from cells are based on the instructions of the RNA extraction kit. The centrifuge tubes and reagents used in the operation process are all enzyme-free. The extraction steps are as follows: (1) Prepare the RNA lysis solution in the fume hood. Add 20 μL of β-mercaptoethanol to every 1 mL of RNASolv® Reagent.

[0048] (2) For adherent cells, carefully aspirate the medium with a waste liquid pump, and then rinse it once with PBS solution. Add 1 mL of the prepared RNA lysis solution above, carefully pipette and transfer the cells to a centrifuge tube. For suspension cells, collect the cells in a centrifuge tube, centrifuge (500 g, 4°C) for 5 minutes, add PBS for washing, then centrifuge (500 g, 4°C) for 5 minutes, and add 1 mL of the prepared RNA lysis solution above, carefully pipette and mix well.

[0049] (3) Add chloroform to each tube, vortex and mix well, and then centrifuge (12000 g, 4°C) for 15 minutes.

[0050] (4) After centrifugation, aspirate the supernatant into a centrifuge tube, add 70% ethanol with the same volume as the supernatant, and vortex and mix well; (5) Transfer the sample in (4) to an RNA extraction column and centrifuge for 1 min (10,000 g, 4°C).

[0051] (6) Add 500 μL of Wash Buffer I and centrifuge (10,000 g, 4°C) for 30 s; add 500 μL of Wash Buffer II and centrifuge (10,000 g, 4°C) for 1 min. The step of adding Wash Buffer II is repeated 2 times.

[0052] (7) Centrifuge (12,000 g, 4°C) for 2 min to completely dry the tube; insert the column into a centrifuge tube, add DEPC (preheated to 70°C), and finally centrifuge (12,000 g, 4°C) for 2 min to collect the total RNA in the cells.

[0053] 3. Determination of RNA Concentration and Purity Use the Nucleic acid mode of the NanoDrop 2000 nucleic acid microassay instrument to measure the purity and concentration of RNA.

[0054] 4. Reverse Transcription to Synthesize cDNA Reverse transcription is performed on the RNA sample. The specific steps are as follows: (1) In an enzyme-free centrifuge tube, pipette and mix well according to the system shown in Table 1 and incubate at 42°C for 2 min: Table 1. First-step Reverse Transcription Reaction System

[0055] (2) Add the corresponding reagents to the PCR reaction tube according to Table 2, pipette and mix well gently, and quickly centrifuge to the bottom of the reaction tube.

[0056] (3) The prepared reaction system is subjected to reverse transcription according to the reaction program set in Table 3.

[0057] (4) Aliquot and store: After reverse transcription, aliquot the cDNA and store it in a -80°C refrigerator.

[0058] Table 2. Second-step Reverse Transcription Reaction System

[0059] Table 3 Reverse Transcription Reaction Program

[0060] 5. RNA Real-time Fluorescent Quantitative PCR According to the qPCR kit instructions, using β-actin as the internal reference gene, the relative expression levels of the target genes were calculated by the 2-ΔΔCt method. The operation steps were as follows: After adding the reagents in Table 4 to the 96-well PCR microplate respectively, centrifuge to make the reagents gather at the bottom of the 96-well plate and mix evenly. The entire experimental process was carried out in the dark. The machine program is shown in Table 5, and the primers are shown in Table 6.

[0061] Table 4. qPCR reaction system

[0062] Table 5. qPCR reaction program

[0063] Table 6. Upstream and downstream primer sequences for qPCR

[0064] 6. Data analysis All the data obtained from the experiment were analyzed by one-way ANOVA using software SPSS 25.0, and graphs were plotted using GraphPrism 8.0. The results were presented in the form of (mean ± standard deviation). When P < 0.05 between two groups of data, it indicated significant differences. Different letters indicated significant differences between groups, *P < 0.05, **P < 0.01, ***P < 0.001.

[0065] Example 4: Tea extracts of summer and autumn tea, namely green tea, black tea, oolong tea, and pu-erh tea, which regulate intestinal immunity and anti-allergic activity, were used to establish an HT-29 cell model at a ratio of 2:3:3:2 to detect the intestinal immune regulation function and anti-allergic activity of tea products.

[0066] The specific method of the tea extract is shown in steps 1-6 of Example 3.

[0067] Muc-2 (mucin 2) is an important mucin in the intestinal mucosal layer, mainly secreted by goblet cells, covering the top of intestinal epithelial cells. Muc-2 plays an important role in lubricating the intestine, providing adhesion sites for intestinal antibacterial proteins and symbiotic flora, and resisting the invasion of intestinal pathogenic bacteria and harmful substances. An appropriate production level of Muc-2 contributes to intestinal barrier function and homeostasis. The production of Muc-2 is regulated by a series of physiological processes, which are coordinated by various bioactive molecules, signaling pathways, and intestinal flora, etc., to form a complex regulatory network. The regulation of Muc-2 is a key regulatory target for intestinal barrier and homeostasis, and many intestinal diseases are related to the dysregulation of MUC2 production.

[0068] Such as Figure 1As shown in Examples 3 and 4, compared with the control group, the addition of tea extracts of summer and autumn tea to HT-29 significantly increased the downstream intestinal immune-related cytokine Muc-2. This indicates that tea extracts of summer and autumn tea have a significant promoting effect on maintaining the intestinal mucosal barrier, which to a certain extent indicates that tea extracts of summer and autumn tea are beneficial to intestinal immune health. The anti-allergic activity of the compound 2:3:3:2 ratio is stronger than that of the compound 3:2:2:3 ratio.

[0069] Thymic stromal lymphopoietin (TSLP) is a pleiotropic cytokine that acts on multiple cell lineages, including dendritic cells, T cells, B cells, neutrophils, mast cells, eosinophils, and innate lymphocytes, affecting their maturation, survival, and recruitment. TSLP is a key mediator of type 2 immune responses and a promoter of T helper 2 (TH2) cell-mediated diseases, and together with other epithelial cell-derived cytokines IL-25 and IL-33, plays a key role in the development of allergic diseases, including asthma, AD, and food allergies. Exposure of epithelial cells to allergens, microorganisms, and chemicals stimulates the release of TSLP. TSLP promotes and amplifies TH2-type immunity, which enhances immune responses to antigens or allergens through adaptive and innate immune mechanisms, leading to allergic diseases.

[0070] like Figure 2 , 3 As shown, in combination with Examples 3 and 4, compared with the control group, adding summer and autumn tea extracts to HT-29 significantly reduced the downstream intestinal immune-related cytokines TSLP and IL-33. This shows that the two ratios of summer and autumn tea extracts have significant anti-allergic activity in intestinal epithelial cells. The anti-allergic activity of the compound 3:2:2:3 ratio is stronger than that of the compound 2:3:3:2 ratio.

[0071] Regarding the signal transduction of bitter taste receptors, current research mainly focuses on two signaling pathways: 1. α-Gustducin-phosphodiesterase (PDE)-cyclic adenosine monophosphate (cAMP) pathway: Gustducin α activates PDE. Increased PDE activity reduces intracellular cAMP levels, relieves the inhibition of cAMP-dependent ion channels, leads to calcium ion influx, increased intracellular calcium ion concentration, cell membrane depolarization, and neurotransmitter release.

[0072] 2. βγ-Gustducin-phospholipase Cβ2 (PLCβ2) → inositol 1,4,5-trisphosphate (IP3) / diacylglycerol (DAG) pathway: After βγ-Gustducin activates PLCβ2, PLCβ2 catalyzes the hydrolysis of phosphatidylinositol 4,5-bisphosphate into IP3 and DAG. IP3 activates the IP3 receptor on the endoplasmic reticulum, increasing the intracellular calcium ion concentration and inducing membrane depolarization. At the same time, stimulated by calcium ions and DAG, protein kinase C (PKC) is activated, further depolarizing the cell membrane and secreting neurotransmitters.

[0073] These two signaling pathways are not completely independent, and some bitter compounds can act on both pathways simultaneously. In addition, bitter substances can directly activate transient receptor potential cation channel M5 (TRPM5) or react with bitter receptors directly without relying on gustducin.

[0074] Therefore, TRPM5 is an important indicator for bitter receptor activation. Combining Examples 3 and 4, as Figure 4 shown, adding tea extracts of two ratios of summer and autumn tea to HT-29, the downstream TRPM5 of HT-29 cells significantly increased, indicating that tea extracts of two ratios of summer and autumn tea can significantly activate the bitter receptors of intestinal epithelial cells HT-29. Furthermore, it may regulate intestinal immunity and related anti-allergic activities.

[0075] In summary, through tea extracts of two compounding ratios of summer and autumn tea, the present invention clearly targets the TAS2Rs signaling pathway to achieve the dual immunomodulatory effects of "enhancing intestinal immune health - inhibiting allergy". Tea extracts of two ratios of summer and autumn tea both show positive effects on intestinal health. On the one hand, they can significantly increase the expression of the cytokine Muc-2 related to intestinal immunity, thus helping to enhance the intestinal mucosal barrier function. On the other hand, these extracts can also reduce the levels of factors related to allergic reactions such as TSLP and IL-33, indicating their potential anti-allergic activities. And the design of the two ratios provides flexibility for product application. The compounding ratio of 3:2:2:3 is more suitable for severe allergies, and the compounding ratio of 2:3:3:2 is more suitable for daily prevention. In addition, summer and autumn tea extracts may further regulate intestinal immune responses and anti-allergic activities by activating the bitter receptor TRPM5. These findings point out the application potential of summer and autumn tea in maintaining intestinal immune health and alleviating allergic symptoms.

Claims

1. A tea product for regulating intestinal bitter taste signals and intestinal immunity, characterized in that: By weight, it is prepared by extracting and compounding extracts according to 20%-40% green tea, 10%-50% black tea, 10%-50% oolong tea, and 20%-40% pu-erh tea; this tea product activates the intestinal bitter taste receptor TAS2R signaling pathway, reduces the allergic activity of intestinal epithelial HT-29 cells, and regulates the expression of cytokines of Muc-2, TSLP, and IL-33 downstream of intestinal epithelial HT-29 cells; Thus, it realizes the regulation of the anti-allergic activity of intestinal epithelial cells and the enhancement of intestinal immune function.

2. The tea product for regulating intestinal bitter taste signal and intestinal immunity according to claim 1, characterized in that: The tea leaves selected for the tea product are summer and autumn tea leaves.

3. The tea product for regulating intestinal bitter taste signal and intestinal immunity according to claim 1, characterized in that: The use concentration of the compounded tea product is 0.01 g / ml - 10 g / ml.

4. A tea product for regulating intestinal bitter taste signals and intestinal immunity according to claim 1, characterized in that: The steps for extracting the extract are as follows: S1: Tea leaf pretreatment: a. Weighing tea leaves: Accurately weigh 100 g of dry tea leaves using an electronic balance; b. Crushing: Put the tea leaves into a mortar and grind them into fine powder to ensure that the particle size of the tea leaf powder is less than 2 mm; c. Drying: Place the crushed tea leaf powder in a constant temperature drying oven at 60°C and dry for 1 hour to remove excess moisture; S2: Extracting tea leaves by water extraction method: a. Adding water for soaking: Put 100 g of tea leaf powder into a 500 mL beaker and add 400 mL of distilled water; b. Heating and stirring: Place the beaker in a constant temperature water bath, control the water temperature at 70°C, and stir with a magnetic stirrer for 30 minutes; c. Filtering: Filter the extract through a suction filtration device and filter paper to collect the filtrate; d. Concentrating: Place the filtrate in a water bath, control the temperature at 60°C, and concentrate to 1 / 3 of the original volume; S3: Ultrasonic-assisted extraction of tea leaves: a. Ultrasonic treatment: Re-add the concentrated extract into a 500 mL beaker and supplement 100 mL of distilled water; b. Ultrasonic conditions: Place the beaker in an ultrasonic cleaner, set the power to 300 W, the frequency to 40 kHz, and ultrasonically treat for 20 minutes; c. Temperature control: Keep the solution temperature at about 40°C during the ultrasonic process; d. Filtering again: After the ultrasonic treatment is completed, filter again through a suction filtration device and filter paper to collect the final extract; S4: Drying and preservation of the extract: a. Drying: Place the final extract in a vacuum drying oven or freeze dryer and dry until completely free of moisture; b. Preservation: Seal and preserve the extract in a dry and cool place to avoid moisture and light.

5. Use of a tea product for regulating intestinal bitter taste signals and intestinal immunity, characterized in that: It is used to realize the regulation of the anti-allergic activity of intestinal epithelial cells and the enhancement of intestinal immune function.

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