Alpha-glucosidase is an important target for glycemic control with the aim of reducing the risk of type 2 diabetes (T2D). Green tea catechins have been reported to inhibit alpha-glucosidase activity as a potential beverage to control blood glucose levels. However, the effects of the daily infusion style of green tea on tea catechins and their activity remain unclear. In this study, the extraction efficiency of catechins was investigated for 12 green tea extracts (GTEs) infused with 70% ethanol (70% EtOH for 24 h, a favored solvent for catechin extraction), room temperature water infusion (RT H₂O for 24 h, an easy way to drink tea), and hot water infusion (Hot H₂O for 90 s, a standard way to drink tea). Eight catechins were quantified by HPLC, and the inhibitory effect of GTEs and their catechins on alpha-glucosidase was measured with both rat intestinal enzymes and human Caco-2 cells. The inhibitory mechanism was further analyzed in silico by docking catechins to human alpha-glucosidase using Molecular Operating Environment software. The results showed that total catechins and gallate catechins were efficiently extracted in the order of 70% EtOH, RT H₂O, and Hot H₂O, and the inhibitory activity against alpha-glucosidase also followed a similar order. Pearson correlation analysis indicated that the alpha-glucosidase inhibitory activity of GTEs was significantly positively correlated with the contents of total catechins, especially gallate catechins. Gallate catechins, such as EGCg and ECg, showed lower IC₅₀ values than free catechins for the enzyme in both rats and humans. In silico simulation revealed that gallate catechins were bound to the different sites with free catechins, and the docking energy of gallate catechins was lower than that of free catechins. Taken together, our data indicated that the daily infusion style of green tea significantly impacted the extraction efficiency and alpha-glucosidase inhibitory activities of catechins, which will give us insight into the use of green tea catechins for glycemic control through efficient infusion.

Although Zn (II)-(−)-Epigallocatechin gallate (EGCg) complex (Zn-EGCg) is known for its promising bioactivities, little attention has been paid to its incorporation into daily green tea consumption. In this study, we aimed to incorporate Zn (II) into green tea extract to promote the formation of Zn-EGCg complex within the tea matrix. We then investigated how the formation of Zn-complexed green tea extract (Zn-GTE) influences the gut microbiota in a Western diet (WD)-fed mouse model. Structural analyses using ultraviolet–visible spectroscopy (UV–Vis), Fourier-transform infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (¹H NMR), and powder X-ray diffraction (PXRD) suggested that Zn (II) interacted with hydroxyl groups of polyphenols within the extract, consistent with Zn-EGCg formation, although the complex could not be unequivocally identified. Under intake levels equivalent to daily consumption, Zn-GTE administration restored WD-induced reductions in alpha-diversity and resulted in a distinct microbial composition compared to treatment with green tea extract (GTE) or Zn alone, as shown by beta-diversity analysis. Linear discriminant analysis Effect Size (LEfSe) analysis revealed increased abundances of bacterial taxa belonging to o_Clostridiales, o_Bacteroidales, and f_Rikenellaceae, and decreased abundances of g_Akkermansia in the Zn-GTE group compared to the GTE group. These findings highlight that Zn-GTE, prepared via Zn (II) supplementation to green tea, may exert distinct microbiota-modulating effects compared to its individual components. This study provides new insights into the role of dietary metal–polyphenol complexes, offering a food-based platform for studying metal–polyphenol interactions under physiologically relevant conditions.