Antioxidant and prebiotic activities of Laphet, fermented tea leaves in Myanmar, during in vitro gastrointestinal digestion and colonic fermentation

•Laphet retained high polyphenol content and antioxidant activities after digestion.•Laphet increased Bacteroides genus and SCFAs via cross-feeding of dietary fiber.•Polyphenol inhibited the growth of opportunistic harmful bacteria.•Laphet is rich source of polyphenol and dietary fiber to shape microbiome.