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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea. Foods 2022; 11:foods11193045. [PMID: 36230121 PMCID: PMC9563716 DOI: 10.3390/foods11193045] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bacteria (AAB), yeasts, and lactic acid bacteria (LAB)—is mainly found embedded in an extracellular cellulosic matrix located at the liquid–air interphase. To optimize the production process and investigate the contribution of individual strains, a collection of 26 unique strains was established from an artisanal-scale kombucha production; it included 13 AAB, 12 yeasts, and one LAB. Among these, distinctive strains, namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, and Zygosaccharomyces parabailii T7SS-4W1, were used in mono- and co-culture fermentations. The monocultures highlighted important species-specific differences in the metabolism of sugars and organic acids, while binary co-cultures demonstrated the roles played by bacteria and yeasts in the production of cellulose and typical volatile acidity. Aroma complexity and sensory perception were comparable between reconstructed (with the three strains) and native microbial consortia. This study provided a broad picture of the strains’ metabolic signatures, facilitating the standardization of kombucha production in order to obtain a product with desired characteristics by modulating strains presence or abundance.
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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage. Int J Food Microbiol 2022; 382:109934. [PMID: 36130465 DOI: 10.1016/j.ijfoodmicro.2022.109934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/23/2022]
Abstract
Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available worldwide, that has attracted increasing consumers' interest due to its potential health benefits. Kombucha is commonly prepared using sugared black or green tea, but also other plant substrates are frequently utilised. Kombucha is obtained by fermentation using a symbiotic culture of bacteria and yeasts, whose composition varies depending on inoculum origin, plant substrates and environmental conditions. After fermentation, kombucha drinks are usually refrigerated at 4 °C, in order to maintain their biological and functional properties. There are no reports on the fate of microbial communities of kombucha in relation to long-term storage time and temperature. Here, for the first time, we monitored the diversity and dynamics of the microbial communities of a kombucha beverage fermented with different herbs during storage at 4 °C and at room temperature, for a period of 90 days, utilising culture-dependent and independent approaches. Moreover, cultivable yeasts and acetic acid bacteria (AAB) were isolated from the beverage, inoculated in pure culture, identified by molecular methods, and yeasts assessed for their functional properties. Total yeast counts were not affected by storage temperature and time, although their community composition changed, as Saccharomyces species significantly decreased after 45 days of storage at room temperature, completely disappearing after 90 days. On the other hand, Dekkera anomala (Brettanomyces anomalus), representing 52 % of the yeast isolates, remained viable up to 90 days at both storage temperatures, and was able to produce high levels of organic acids and exopolysaccharides. Data from DGGE (Denaturing Gradient Gel Electrophoresis) band sequencing confirmed that it was the dominant yeast species in all samples across storage. Other yeast isolates were represented by Saccharomyces and Zygosaccharomyces species. Among AAB, Gluconobacter oxydans, Novacetimonas hansenii and Komagataeibacter saccharivorans represented 46, 36 and 18 % of the isolates, whose occurrence remained unchanged across storage at 4 °C and did not vary up to 20 days of storage at room temperature. This work showed that the combination of culture-dependent and independent approaches is important for obtaining a complete picture of the distinctive core microbial community in kombucha beverages during storage, elucidating its diversity and composition, and preliminary characterizing yeast strains with putative functional activities.
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Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea. Antioxidants (Basel) 2022; 11:antiox11091655. [PMID: 36139729 PMCID: PMC9495320 DOI: 10.3390/antiox11091655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/13/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and sweet tea (Rubus suavissimus), were studied for the first time. The antioxidant activities and polyphenol contents of kombucha beverages were evaluated by ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, and Folin-Ciocalteu method, respectively. In addition, effects of tea residues on antioxidant capacities of kombucha beverages were evaluated. The results showed that kombucha beverages from vine tea and sweet tea possessed strong antioxidant activities (especially vine tea kombucha), and fermentation with tea residues could significantly increase antioxidant capacities (maximum increase of 38%) and total phenolic content (maximum increase of 55%) of two kombucha beverages compared with those without tea residues. Moreover, the sensory evaluations showed that the sensory evaluation scores of kombucha with tea residues could be improved compared with those without tea residues. Furthermore, the concentrations of several bioactive components in the kombucha beverages were detected by high-performance liquid chromatography. These kombucha beverages could be used for prevention of several diseases with related of oxidative stress.
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Bortolomedi BM, Paglarini CS, Brod FCA. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chem 2022; 385:132719. [DOI: 10.1016/j.foodchem.2022.132719] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/15/2022] [Accepted: 03/14/2022] [Indexed: 01/19/2023]
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Reynoso-García J, Miranda-Santiago AE, Meléndez-Vázquez NM, Acosta-Pagán K, Sánchez-Rosado M, Díaz-Rivera J, Rosado-Quiñones AM, Acevedo-Márquez L, Cruz-Roldán L, Tosado-Rodríguez EL, Figueroa-Gispert MDM, Godoy-Vitorino F. A complete guide to human microbiomes: Body niches, transmission, development, dysbiosis, and restoration. FRONTIERS IN SYSTEMS BIOLOGY 2022; 2:951403. [PMID: 38993286 PMCID: PMC11238057 DOI: 10.3389/fsysb.2022.951403] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 07/13/2024]
Abstract
Humans are supra-organisms co-evolved with microbial communities (Prokaryotic and Eukaryotic), named the microbiome. These microbiomes supply essential ecosystem services that play critical roles in human health. A loss of indigenous microbes through modern lifestyles leads to microbial extinctions, associated with many diseases and epidemics. This narrative review conforms a complete guide to the human holobiont-comprising the host and all its symbiont populations- summarizes the latest and most significant research findings in human microbiome. It pretends to be a comprehensive resource in the field, describing all human body niches and their dominant microbial taxa while discussing common perturbations on microbial homeostasis, impacts of urbanization and restoration and humanitarian efforts to preserve good microbes from extinction.
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Affiliation(s)
| | | | | | - Kimil Acosta-Pagán
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
| | - Mitchell Sánchez-Rosado
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
| | - Jennifer Díaz-Rivera
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
| | - Angélica M. Rosado-Quiñones
- Department of Biology, UPR Rio Piedras Campus, San Juan, PR, United States
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
| | - Luis Acevedo-Márquez
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
| | - Lorna Cruz-Roldán
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
| | | | | | - Filipa Godoy-Vitorino
- Department of Microbiology and Medical Zoology, UPR School of Medicine, San Juan, PR, United States
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Abaci N, Senol Deniz FS, Orhan IE. Kombucha - An ancient fermented beverage with desired bioactivities: A narrowed review. Food Chem X 2022; 14:100302. [PMID: 35434600 PMCID: PMC9011011 DOI: 10.1016/j.fochx.2022.100302] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 03/24/2022] [Accepted: 04/04/2022] [Indexed: 12/18/2022] Open
Abstract
Kombucha, originated in China 2000 years ago, is a sour and sweet-tasted drink, prepared traditionally through fermentation of black tea. During the fermentation of kombucha, consisting of mainly acidic compounds, microorganisms, and a tiny amount of alcohol, a biofilm called SCOBY forms. The bacteria in kombucha has been generally identified as Acetobacteraceae. Kombucha is a noteworthy source of B complex vitamins, polyphenols, and organic acids (mainly acetic acid). Nowadays, kombucha is tended to be prepared with some other plant species, which, therefore, lead to variations in its composition. Pre-clinical studies conducted on kombucha revealed that it has desired bioactivities such as antimicrobial, antioxidant, hepatoprotective, anti-hypercholestorelomic, anticancer, anti-inflammatory, etc. Only a few clinical studies have been also reported. In the current review, we aimed to overhaul pre-clinical bioactivities reported on kombucha as well as its brief compositional chemistry. The literature data indicate that kombucha has valuable biological effects on human health.
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Key Words
- ABTS, 2,2-azinobis-(3-ethylbenzotiazoline-6-sulfonic acid)
- ACE, Angiotensin-converting enzyme
- AHA, Alpha hydroxy acid
- ALP, Alkaline phosphatase
- ALT, Alanine aminotransferase
- AMPK, Adenosine monophosphate-activated protein kinase
- AST, Aspartate aminotransferase
- ATCC, American type culture collection
- BBB, Blood-brain barrier
- Bioactivity
- Biofilm
- CAT, Catalase
- COVID-19, Coronavirus disease of 2019
- DNA, Deoxyribonucleic Acid
- DPPH, 2,2-diphenyl-1-picrylhydrazyl
- DSL, d-Saccharic acid-1,4-lactone
- EGCG, Epigallocatechin gallate
- FRAP, Ferric reducing antioxidant power
- Fermented drink
- GC–MS, Gas chromatography- mass spectrometry
- GGT, Gamma glutamyl transferase
- GPx, Glutathione peroxidase
- GRx, Glutathione reductase
- GST, Glutathione S-transferase
- HDL, High density lipoprotein
- HPLC, High-performance liquid chromatography
- HPLC-MS/MS, High-performance liquid chromatography- mass spectrometry/ mass spectrometry
- HPLC-UV-ESI-MS, High-performance liquid chromatography-ultraviolet- electrospray ionization-mass spectrometry
- HPLC/ESI–MS, High-performance liquid chromatography/electrospray ionization-mass spectrometry
- HbA1c, Glycosylated Hemoglobin, Type A1C
- IC50, Half maximal ınhibitory concentration
- IL, Interleukin
- Kombucha
- LC-MS, Liquid chromatography–mass spectrometry
- LDH, Lactate dehydrogenase
- LDL, Low-density lipoprotein
- LOX, Lipoxygenase
- LPS, Lipopolysaccharide
- MCD, Methionine/choline-deficient diet
- MCDM, Multi-criteria decision-making MDA, Malondialdehyde
- MIC, Minimum inhibitory concentration
- Microorganism
- NAD, Nicotinamide adenine dinucleotide
- NAFLD, Non-alcoholic fatty liver disease
- NO, Nitric oxide
- ORAC, Oxygen radical absorbance capacity
- RNS, Reactive nitrogen species
- ROS, Reactive oxygen species
- SASP, Senescence-associated secretory phenotype
- SCOBY, Symbiotic culture of bacteria and yeast
- SMC, Synthetic microbial community
- SOD, Superoxide dismutase
- SPF, Sun Protection Factor
- TAA, Thioacetamide
- TE, Trolox equivalent
- TEAC, Trolox-equivalent antioxidant capacity
- TG, Triglyceride
- TLC, Thin-layer chromatography
- TNF-α, Tumour necrosis factor alpha
- UVB, Ultraviolet radiation-B
- VLDL, Very low-density lipoprotein
- WGJ, Wheatgrass juice
- WoS, Web of Science
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Affiliation(s)
- Nurten Abaci
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey
| | | | - Ilkay Erdogan Orhan
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey
- Turkish Academy of Sciences (TÜBA), Vedat Dalokay Cad., No. 112, 06670 Ankara, Turkey
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Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int J Food Microbiol 2022; 377:109783. [PMID: 35728418 DOI: 10.1016/j.ijfoodmicro.2022.109783] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/17/2022] [Accepted: 06/05/2022] [Indexed: 01/10/2023]
Abstract
In the present review the latest research studies on Kombucha tea are summarized. Special attention has been paid on microbial population, chemical parameters, biocellulose production, and mainly, on the latest evidences of the biological activities of Kombucha tea. Kombucha tea is a fermented sweetened black or green tea which is obtained from a fermentative process driven by a symbiotic culture of yeast, acetic acid bacteria and lactic acid bacteria. In the last years, its consumption has increasingly grown due to its multiple and potential benefits on human health. This fact has motivated a significant increase in the number of research studies that are focused on the biological activities of this beverage. In this context, this review gathers the main studies that have analyzed the different properties of Kombucha tea (as antioxidant, antimicrobial, antidiabetic, antitumoral, anti-inflammatory, antihypertensive, hepatoprotective, hypocholesterolemic, and probiotic activities). It is highlighted that nowadays few human-based evidences are available to prove the beneficial effect of Kombucha tea on humans' health. In conclusion, further work on Kombucha tea is needed since nowadays few information is available on both clinical studies and the characterization of bioactive compounds and their properties.
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Kluz MI, Pietrzyk K, Pastuszczak M, Kacaniova M, Kita A, Kapusta I, Zaguła G, Zagrobelna E, Struś K, Marciniak-Lukasiak K, Stanek-Tarkowska J, Timar AV, Puchalski C. Microbiological and Physicochemical Composition of Various Types of Homemade Kombucha Beverages Using Alternative Kinds of Sugars. Foods 2022; 11:foods11101523. [PMID: 35627093 PMCID: PMC9141729 DOI: 10.3390/foods11101523] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/04/2022] [Accepted: 05/12/2022] [Indexed: 02/01/2023] Open
Abstract
Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.
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Affiliation(s)
- Maciej Ireneusz Kluz
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
- Correspondence:
| | - Karol Pietrzyk
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
| | - Miłosz Pastuszczak
- Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow, Zelwerowicza 8B, 35-601 Rzeszów, Poland; (M.P.); (J.S.-T.)
| | - Miroslava Kacaniova
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
| | - Agnieszka Kita
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland;
| | - Grzegorz Zaguła
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
| | - Edyta Zagrobelna
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
| | - Katarzyna Struś
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
| | - Katarzyna Marciniak-Lukasiak
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland;
| | - Jadwiga Stanek-Tarkowska
- Department of Soil Science, Environmental Chemistry and Hydrology, University of Rzeszow, Zelwerowicza 8B, 35-601 Rzeszów, Poland; (M.P.); (J.S.-T.)
| | - Adrian Vasile Timar
- Food Engineering Department, University of Oradea, General Magheru 26, 410048 Oradea, Romania;
| | - Czesław Puchalski
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland; (K.P.); (M.K.); (A.K.); (G.Z.); (E.Z.); (K.S.); (C.P.)
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Andreson M, Kazantseva J, Kuldjärv R, Malv E, Vaikma H, Kaleda A, Kütt ML, Vilu R. Characterisation of chemical, microbial and sensory profiles of commercial kombuchas. Int J Food Microbiol 2022; 373:109715. [DOI: 10.1016/j.ijfoodmicro.2022.109715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 10/18/2022]
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Wood J, van der Gast C, Rivett D, Verran J, Redfern J. Reproducibility of Bacterial Cellulose Nanofibers Over Sub-Cultured Generations for the Development of Novel Textiles. Front Bioeng Biotechnol 2022; 10:876822. [PMID: 35547175 PMCID: PMC9081875 DOI: 10.3389/fbioe.2022.876822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Accepted: 03/23/2022] [Indexed: 11/26/2022] Open
Abstract
The textile industry is in crisis and under pressure to minimize the environmental impact on its practices. Bacterial cellulose (BC), a naturally occurring form of cellulose, displays properties superior to those of its cotton plant counterpart, such as enhanced purity, crystallinity, tensile strength, and water retention and is thus suitable for an array of textile applications. It is synthesized from a variety of microorganisms but is produced in most abundance by Komagataeibacter xylinus. K. xylinus is available as a type strain culture and exists in the microbial consortium commonly known as Kombucha. Whilst existing literature studies have described the effectiveness of both K. xylinus isolates and Kombucha in the production of BC, this study investigated the change in microbial communities across several generations of sub-culturing and the impact of these communities on BC yield. Using Kombucha and the single isolate strain K. xylinus as inocula in Hestrin and Schramm liquid growth media, BC pellicles were propagated. The resulting pellicles and residual liquid media were used to further inoculate fresh liquid media, and this process was repeated over three generations. For each generation, the thickness of the pellicles and their appearance under SEM were recorded. 16S rRNA sequencing was conducted on both pellicles and liquid media samples to assess changes in communities. The results indicated that the genus Komagataeibacter was the most abundant species in all samples. Cultures seeded with Kombucha yielded thicker cellulose pellicles than those seeded with K. xylinus, but all the pellicles had similar nanofibrillar structures, with a mix of liquid and pellicle inocula producing the best yield of BC after three generations of sub-culturing. Therefore, Kombucha starter cultures produce BC pellicles which are more reproducible across generations than those created from pure isolates of K. xylinus and could provide a reproducible sustainable model for generating textile materials.
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Affiliation(s)
- Jane Wood
- Manchester Fashion Institute, Faculty of Arts and Humanities, Manchester Metropolitan University, Manchester, United Kingdom
| | - Christopher van der Gast
- Department of Life Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - Damian Rivett
- Department of Natural Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - Joanna Verran
- Department of Life Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
| | - James Redfern
- Department of Natural Sciences, Faculty of Science and Engineering, Manchester Metropolitan University, Manchester, United Kingdom
- *Correspondence: James Redfern,
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62
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Ramírez Tapias YA, Di Monte MV, Peltzer MA, Salvay AG. Bacterial cellulose films production by Kombucha symbiotic community cultured on different herbal infusions. Food Chem 2022; 372:131346. [PMID: 34818748 DOI: 10.1016/j.foodchem.2021.131346] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 09/28/2021] [Accepted: 10/05/2021] [Indexed: 12/14/2022]
Abstract
The symbiotic community of bacteria and yeast (SCOBY) of Kombucha beverage produces a floating film composed of bacterial cellulose, a distinctive biobased material. In this work, Kombucha fermentation was carried out in six different herbal infusions, where SCOBY was able to synthesise cellulosic films. Infusions of black and green tea, yerba mate, lavender, oregano and fennel added with sucrose (100 g/l) were used as culture media. In all cultures, film production resulted in a maximum after 21 days. Yield conversion, process productivity and antioxidant activity were quantified. Macroscopic and microscopic features of films were determined based on electronic microscopy, calorimetric and mechanical properties and hydration behaviour. Native films from yerba mate had a remarkable antioxidant activity of 93 ± 4% of radical inhibition due to plant polyphenols, which could prevent food oxidation. Results revealed that films retained natural bioactive substances preserving important physicochemical properties, essential for developing active materials.
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Affiliation(s)
- Yuly A Ramírez Tapias
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, (B1876BXD) Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 (C1425FQB), Ciudad Autónoma de Buenos Aires (CABA), Argentina.
| | - M Victoria Di Monte
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, (B1876BXD) Bernal, Buenos Aires, Argentina
| | - Mercedes A Peltzer
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, (B1876BXD) Bernal, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290 (C1425FQB), Ciudad Autónoma de Buenos Aires (CABA), Argentina
| | - Andrés G Salvay
- Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, (B1876BXD) Bernal, Buenos Aires, Argentina
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63
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Fermented foods: an update on evidence-based health benefits and future perspectives. Food Res Int 2022; 156:111133. [DOI: 10.1016/j.foodres.2022.111133] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/15/2022]
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64
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Inoculation, Growth and Bactericidal Effects of Three Kombucha Cultures. MICROBIOLOGY RESEARCH 2022. [DOI: 10.3390/microbiolres13010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Kombucha, a domesticated consortium of several microorganisms grown on sugared tea, has been valued as a nutritive health aid for over a millennium. In this study, three cultures of kombucha were obtained from diverse sources. Different inoculation methods were compared, and the wet and dry weights of the nascent pellicles were measured when cultured on several carbon sources. In addition, the anti-bacterial properties of the fermented kombucha teas were tested against Escherichia coli and Staphylococcus epidermis. Inoculation with macerated pellicles gave the fastest kombucha growth. The best carbon sources for growth of the nascent kombucha pellicles were sucrose, glucose, and fructose. On maltose, galactose, and lactose, not only did the kombucha pellicles grow poorly but 25% were also contaminated by common airborne molds. Good growth of the kombucha cultures was correlated with low pH of the fermented tea. Antibacterial effects of concentrated fermented teas and vinegar were similar to those of 1 mmol ampicillin against Escherichia coli or 0.01 mmol penicillin against Staphylococcus epidermis. When the pH of concentrated kombucha teas was neutralized, their bactericidal effects were no better than unfermented controls.
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Phetxumphou K, Vick R, Blanc L, Lahne J. Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2022879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Rebecca Vick
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Lori Blanc
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
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Yang J, Lagishetty V, Kurnia P, Henning SM, Ahdoot AI, Jacobs JP. Microbial and Chemical Profiles of Commercial Kombucha Products. Nutrients 2022; 14:nu14030670. [PMID: 35277029 PMCID: PMC8838605 DOI: 10.3390/nu14030670] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/30/2022] [Accepted: 02/02/2022] [Indexed: 01/25/2023] Open
Abstract
Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical and microbial composition analyses of kombucha have mainly focused on understanding their changes during fermentation. Very limited information is available regarding nutrient profiles of final kombucha products in the market. In this study, we compared the major chemicals (tea polyphenols, caffeine), antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays. All of the nine kombucha products showed similar acidity but great differences in chemicals, metabolites, microbes, and antioxidant activities. Most kombucha products are dominated by the probiotic Bacillus coagulans or bacteria capable of fermentation including Lactobacillus nagelii, Gluconacetobacter, Gluconobacter, and Komagataeibacter species. We found that all nine kombuchas also contained varying levels of enteric bacteria including Bacteroides thetaiotamicron, Escherischia coli, Enterococcus faecalis, Bacteroides fragilis, Enterobacter cloacae complex, and Akkermansia muciniphila. The fungal composition of kombucha products was characterized by predominance of fermenting yeast including Brettanomyces species and Cyberlindnera jadinii. Kombucha varied widely in chemical content assessed by global untargeted metabolomics, with metabolomic variation being significantly associated with metagenomic profiles. Variation in tea bases, bacteria/yeast starter cultures, and duration of fermentation may all contribute to the observed large differences in the microbial and chemical profiles of final kombucha products.
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Affiliation(s)
- Jieping Yang
- Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; (J.Y.); (V.L.); (P.K.); (S.M.H.); (A.I.A.)
| | - Venu Lagishetty
- Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; (J.Y.); (V.L.); (P.K.); (S.M.H.); (A.I.A.)
- The Vatche and Tamar Manoukian Division of Digestive Diseases, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA
| | - Patrick Kurnia
- Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; (J.Y.); (V.L.); (P.K.); (S.M.H.); (A.I.A.)
| | - Susanne M. Henning
- Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; (J.Y.); (V.L.); (P.K.); (S.M.H.); (A.I.A.)
| | - Aaron I. Ahdoot
- Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; (J.Y.); (V.L.); (P.K.); (S.M.H.); (A.I.A.)
- The Vatche and Tamar Manoukian Division of Digestive Diseases, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA
| | - Jonathan P. Jacobs
- Department of Medicine, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA; (J.Y.); (V.L.); (P.K.); (S.M.H.); (A.I.A.)
- The Vatche and Tamar Manoukian Division of Digestive Diseases, David Geffen School of Medicine at UCLA, Los Angeles, CA 90095, USA
- Division of Gastroenterology, Hepatology and Parenteral Nutrition, Veterans Affairs Greater Los Angeles Healthcare System, Los Angeles, CA 90073, USA
- Correspondence:
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67
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Jin B, Zhang L, Wang X, Jin D. Research on Orientation of Basic Fibroblast Growth Factor with Magnetic Nanoparticles (MNPs) on Regeneration and Recovery of Rats' Dampened Skeletal Muscle and Expressed Level of Matrix Metalloproteinase. J Biomed Nanotechnol 2022; 18:557-564. [PMID: 35484749 DOI: 10.1166/jbn.2022.3260] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The basic fibroblast growth factor (bFGF) has a special role in improving proliferation and differentiation of fiber cells in growth of muscle. The function of bFGF with magnetic nanoparticles (MNPs) on regeneration and recovery of rats' dampened skeletal muscle and expression of MMPS were studied in our research. The MNPs packed with bFGF were prepared and 95 experimental rats were selected. These 30 rats were equally divided into control group, model group (self-healing without obstruction after model was established), bFGF group (disposed with bFGF packaged with MNP). The contractility and stress relaxation of rats' skeletal muscle were observed at the 48th h, 10th, 17th, 24th and 30th days after damage. The remaining 65 rats were divided randomly into control group (5 rats) and experimental group (60 rats intervened with MNPs packaged with bFGF). The groups were randomly divided into 0.5 h, 1 h, 3 h, 6 h, 12 h, 1 d, 2 d, 3 d, 4 d, 7 d, 10 d and 14 d according to different executed time. The levels of bFGF and MMPS were detected by HE staining method and immunohistochemical staining. There was a significant declining tendency of shrinkage stress of muscle in the model, sham-operation, BSA and bFGF groups compared with control group in the second day. The contractility after contusion wound in the regeneration and recovery of rats' skeletal muscle was effectively alleviated with MNPs packaged with bFGF.
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Affiliation(s)
- Bicheng Jin
- Department of Orthopedics, JinHua People's Hospital, Jinhua, Zhejiang, 321000, China
| | - Lei Zhang
- Department of Orthopedics, Department of Integrated Chinese and Western Medicine, The Cancer Hospital of the University of Chinese Academy of Sciences (Zhejiang Cancer Hospital), Institute of Basic Medicine and Cancer (IBMC), Chinese Academy of Sciences, Hangzhou, Zhejiang, 310022, China
| | - Xiaowei Wang
- Department of Plastic Surgery, Zhejiang Hospital (General Hospital Area), Hangzhou, Zhejiang, 310013, P. R. China
| | - Dongfang Jin
- Department of Clinical Laboratory, JinHua People's Hospital, Jinhua, Zhejiang, 321000, China
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68
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Nyiew K, Kwong PJ, Yow Y. An overview of antimicrobial properties of kombucha. Compr Rev Food Sci Food Saf 2022; 21:1024-1053. [DOI: 10.1111/1541-4337.12892] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 10/14/2021] [Accepted: 11/26/2021] [Indexed: 12/22/2022]
Affiliation(s)
- Ke‐Ying Nyiew
- Department of Biological Sciences School of Medical and Life Sciences Sunway University Selangor Malaysia
| | - Phek Jin Kwong
- Department of Agricultural and Food Science Faculty of Science Universiti Tunku Abdul Rahman Perak Campus Kampar Malaysia
| | - Yoon‐Yen Yow
- Department of Biological Sciences School of Medical and Life Sciences Sunway University Selangor Malaysia
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69
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Abstract
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more comprehensive insight into kombucha microbiota. In recent times, advancements have been made towards the optimisation of the fermentation process, including the use of alternative substrates, defined starter cultures and the modification of fermentation parameters, with the aim of producing an innovative beverage that is improved in terms of its physiochemical, sensory and bioactive properties. The global kombucha market is rapidly increasing, with the rising popularity of the tea attributed in part to its purported health benefits, despite the lack of research in human subjects to substantiate such claims. Accordingly, the incidence of kombucha home-brewing has increased, meaning there is a requirement for individuals to recognise the potential hazards associated with fermentation and the relevant preventative measures to be undertaken to ensure the safe preparation of kombucha. The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing.
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70
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de Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez AGM, Fernandes FF, Lima AR. Kombucha: A review of substrates, regulations, composition, and biological properties. J Food Sci 2022; 87:503-527. [PMID: 35029317 DOI: 10.1111/1750-3841.16029] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/03/2021] [Accepted: 12/12/2021] [Indexed: 12/21/2022]
Abstract
Kombucha has been gaining prominence around the world and becoming popular due to its good health benefits. This beverage is historically obtained by the tea fermentation of Camellia sinensis and by a biofilm of cellulose containing the symbiotic culture of bacteria and yeast (SCOBY). The other substrates added to the C. sinensis tea have also been reported to help kombucha production. The type as well as the amount of sugar substrate, which is the origin of SCOBY, in addition to time and temperature of fermentation influence the content of organic acids, vitamins, total phenolics, and alcoholic content of kombucha. The route involved in the metabolite biotransformation identified in kombucha so far and the microorganisms involved in the process need to be further studied. Some nutritional properties and benefits related to the beverage have already been reported. Antioxidant and antimicrobial activities and antidiabetic and anticarcinogenic effects are some of the beneficial effects attributed to kombucha. Nevertheless, scientific literature needs clinical studies to evaluate these benefits in human beings. The toxic effects associated with the consumption of kombucha are still unclear, but due to the possibility of adverse reactions occurring, its consumption is contraindicated in infants and pregnant women, children under 4-years-old, patients with kidney failure, and patients with HIV. The regulations in place for kombucha address a number of criteria, mainly for the pH and alcohol content, in order to guarantee the quality and safety of the beverage as well as to ensure transparency of information for consumers.
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Affiliation(s)
| | - Larissa Fernandes Ruiz
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Cíntia Borges Silva
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Thais Matsue Uekane
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | - Kelly Alencar Silva
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | | | | | - Adriene Ribeiro Lima
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
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71
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Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages. Antioxidants (Basel) 2022; 11:antiox11010155. [PMID: 35052659 PMCID: PMC8772747 DOI: 10.3390/antiox11010155] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.
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72
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JAFARI R, NAGHAVI NS, KHOSRAVI-DARANI K, DOUDI M, SHAHANIPOUR K. Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.63220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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73
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Cavicchia LOA, Almeida MEFD. Health benefits of Kombucha: drink and its biocellulose production. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e20766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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74
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Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101332] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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75
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Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity. J FOOD QUALITY 2021. [DOI: 10.1155/2021/1735959] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.
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76
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Vukić V, Iličić M, Vukić D, Kocić-Tanackov S, Pavlić B, Bjekić M, Kanurić K, Degenek J, Zeković Z. The application of kombucha inoculum as an innovative starter culture in fresh cheese production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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77
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Leonarski E, Cesca K, Borges OMA, Oliveira D, Poletto P. Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Eduardo Leonarski
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Karina Cesca
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Otília M. A. Borges
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Débora Oliveira
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Patrícia Poletto
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
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78
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Rasouli L, Aryaeian N, Gorjian M, Nourbakhsh M, Amiri F. Evaluation of cytotoxicity and anticancer activity of kombucha and doxorubicin combination therapy on colorectal cancer cell line HCT-116. JOURNAL OF EDUCATION AND HEALTH PROMOTION 2021; 10:376. [PMID: 34912912 PMCID: PMC8641728 DOI: 10.4103/jehp.jehp_1456_20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Accepted: 02/02/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Colorectal cancer is the third leading to death type of cancer in the world. The therapeutic guideline varied between different methods. As the main therapeutic guideline is chemotherapy, recent studies had shown utilization of natural products in combination with conventional medication, elevate the efficiency of chemotherapeutic methods. Kombucha is a traditional beverage obtained from the fermentation of green tea as a rich source of flavonoid medicinal plant. This study aimed to evaluate the natural potential of combination therapy of this natural product with doxorubicin as a chemotherapeutic agent. MATERIALS AND METHODS The study was performed as in vitro evaluation of biological activity of kombucha on HCT-116 cell line (human colon cancer cell line). The cytotoxic effect of different kombucha beverages (fermented green tea) in comparison with green tea extract was evaluated by dimethylthiazolyl tetrazolium bromide (MTT) assay. In the next step, anticancer activity of doxorubicin as a general guideline chemotherapeutic agent in combination with kombucha was evaluated by cell cycle analysis and apoptosis assay flow cytometry. Apoptotic genes expression pattern was determined using real-time polymerase chain reaction. The experiments were designed in three independent replications and statistically analyzed using SPSS software. RESULTS The results show that kombucha compared with the green tea extract caused more (1.2 fold) early apoptosis induction and G0/G1 phase arrest. Moreover, kombucha increased the expression levels of p21, p53, and B-cell leukemia/lymphoma 2 (Bcl-2)-associated X protein genes (2, 2.5, and 1.5 fold, respectively) while it decreased Bcl-2 gene expression level (5-8 fold) compared with doxorubicin alone. Combination of kombucha with doxorubicin shows 2-fold increased G0/G1 phase compared with the doxorubicin treatment. CONCLUSION This result indicated that kombucha caused boosted anticancer activity of doxorubicin agent. These findings suggest that kombucha may be has an assistor and useful role in colorectal cancer treatment align with chemotherapy.
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Affiliation(s)
- Latifeh Rasouli
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, International Campus, Tehran, Iran
| | - Naheed Aryaeian
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Mehran Gorjian
- Department of Biology, School of Sciences, Payame-Noor University of Mashhad, Mashhad, Iran
| | - Mitra Nourbakhsh
- Department of Biology, School of Sciences, Payame-Noor University of Mashhad, Mashhad, Iran
| | - Fatemehsadat Amiri
- Department of Biochemistry, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
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79
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Costa MADC, Vilela DLDS, Fraiz GM, Lopes IL, Coelho AIM, Castro LCV, Martin JGP. Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review. Crit Rev Food Sci Nutr 2021:1-16. [PMID: 34698580 DOI: 10.1080/10408398.2021.1995321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Kombucha is a fermented nonalcoholic tea-based beverage produced through a symbiotic culture of bacteria and yeasts. In vitro studies have demonstrated antimicrobial, antioxidant, antiproliferative, and anti-carcinogenic properties of kombucha. However, no systematic reviews have evaluated the effects of kombucha in vivo. Thus, we aimed to evaluate the evidence that exists so far about kombucha consumption on comorbidities associated with obesity as well as on the gut microbiota. The search was conducted in accordance with PRISMA and the protocol was registered in PROSPERO (registration number: CRD42020158917). The MEDLINE/PubMed, Web of Science, LILACS, SciELO, Scopus, and Science Direct databases were used in the search considering the following terms: "kombucha" OR "kombucha tea" OR "kombucha teas" OR "tea, kombucha" OR "teas, kombucha" NOT "review." Fifteen studies were included in this review. The results suggest that kombucha consumption attenuates oxidative stress and inflammation, improves the liver detoxification process, and reduces intestinal dysbiosis. There is evidence that kombucha consumption is beneficial for the control and treatment of obesity and associated comorbidities, as well as for the modulation of the gut microbiota in vivo.
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Affiliation(s)
| | | | - Gabriela Macedo Fraiz
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Isabelle Lima Lopes
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Ana Iris Mendes Coelho
- Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | | | - José Guilherme Prado Martin
- Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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80
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Wang P, Feng Z, Sang X, Chen W, Zhang X, Xiao J, Chen Y, Chen Q, Yang M, Su J. Kombucha ameliorates LPS-induced sepsis in a mouse model. Food Funct 2021; 12:10263-10280. [PMID: 34549751 DOI: 10.1039/d1fo01839f] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
As a popular traditional fermented beverage, kombucha has been extensively studied for its health benefits. However, the science behind the anti-inflammatory effect of kombucha has not been well studied, and there is an urgent need to uncover the secrets of the anti-inflammatory properties of kombucha. Here, we investigate kombucha's protective effects against lipopolysaccharide (LPS)-induced sepsis and on the intestinal microecology in mice. The contents of reducing sugars, polyphenols, catechins, and organic acids in the kombucha group were identified using various methods. The results showed that the concentrations of acetic acid, gluconic acid, polyphenol, and glucuronic acid in the kombucha group were 55.70 ± 2.57 g L-1, 50.20 ± 1.92 g L-1, 2.36 ± 0.31, and 1.39 ± 0.22 g L-1, respectively. The result also demonstrated that kombucha effectively improves the survival rate from 0% to 40%, and increases the thermoregulation in LPS-treated mice, which showed decreased mobility and had lost their appetite for food. Furthermore, kombucha reduced the levels of tumor necrosis factor-α and interleukins (IL)-1β and IL-6, restored the levels of T cells and macrophages in LPS-challenged mice, alleviated the histopathological damage, and inhibited NF-κB signaling in mice with LPS-induced sepsis. We demonstrated that kombucha effectively prevents cellular immune function disorder in mice at the initial stage of sepsis and exerts an immunomodulatory effect. In addition, the effect of kombucha on the gut microbiota was investigated during sepsis. Kombucha supplementation altered the diversity of the gut microbiota and promoted the growth of butyrate-producing bacteria, which exert anti-inflammatory effects. Our results illustrate the potential of kombucha as a novel anti-inflammatory agent against the development of systemic inflammatory responses associated with sepsis.
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Affiliation(s)
- Penghui Wang
- College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
| | - Zhihua Feng
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China. .,College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
| | - Xiao Sang
- College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
| | - Wenzhi Chen
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China. .,College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
| | - Xiaoni Zhang
- The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Products of the State Oceanic Administration, Fujian Key Laboratory of Special Marine Bioresource Sustainable Utilization, Southern Institute of Oceanography, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Jianbin Xiao
- The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Products of the State Oceanic Administration, Fujian Key Laboratory of Special Marine Bioresource Sustainable Utilization, Southern Institute of Oceanography, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Youqiang Chen
- The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Products of the State Oceanic Administration, Fujian Key Laboratory of Special Marine Bioresource Sustainable Utilization, Southern Institute of Oceanography, College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Qi Chen
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China. .,College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
| | - Minhe Yang
- College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
| | - Jingqian Su
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China. .,College of Life Science, Fujian Normal University, Fuzhou, Fujian Province 350117, PR China.
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81
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Fabricio MF, Mann MB, Kothe CI, Frazzon J, Tischer B, Flôres SH, Ayub MAZ. Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation. Food Microbiol 2021; 101:103889. [PMID: 34579857 DOI: 10.1016/j.fm.2021.103889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 11/27/2022]
Abstract
Kombucha is a traditional fermented beverage gaining popularity around the world. So far, few studies have investigated its microbiome using next-generation DNA sequencing, whereas the correlation between the microbial community and metabolites evolution along fermentation is still unclear. In this study, we explore this correlation in a traditionally produced kombucha by evaluating its microbial community and the main metabolites produced. We also investigated the effects of starter cultures processed in three different ways (control, starter culture without liquid suspension (CSC), and a freeze-dried starter culture (FDSC)) to evaluate changes in kombucha composition, such as antioxidant activity and sensory analysis. We identified seven genera of bacteria, including Komagataeibacter, Gluconacetobacter, Gluconobacter, Acetobacter, Liquorilactobacillus, Ligilactobacillus, and Zymomonas, and three genera of yeasts, Dekkera/Brettanomyces, Hanseniaspora, and Saccharomyces. Although there were no statistically significant differences in the acceptance test in sensory analysis, different starter cultures resulted in products showing different microbial and biochemical compositions. FDSC decreased Zymomonas and Acetobacter populations, allowing for Gluconobacter predominance, whereas in the control and CSC kombuchas the first two were the predominant genera. Results suggest that the freeze-drying cultures could be implemented to standardize the process and, despite it changes the microbial community, a lower alcohol content could be obtained.
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Affiliation(s)
- Mariana Fensterseifer Fabricio
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Michele Bertoni Mann
- Postgraduate Program in Agricultural and Environmental Microbiology, Basic Health Sciences Institute, Federal University of Rio Grande Do Sul, Porto Alegre, RS, Brazil
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France
| | - Jeverson Frazzon
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Bruna Tischer
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Simone Hickmann Flôres
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Marco Antônio Záchia Ayub
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil.
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82
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.
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83
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Efimenko TA, Shanenko EF, Mukhamedzhanova TG, Efremenkova OV, Nikolayev YA, Bilanenko EN, Gernet MV, Grishin AG, Serykh IN, Shevelev SV, Vasilyeva BF, Filippova SN, El-Registan GI. Eurotium Cristatum Postfermentation of Fireweed and Apple Tree Leaf Herbal Teas. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:6691428. [PMID: 34631875 PMCID: PMC8500772 DOI: 10.1155/2021/6691428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 08/11/2021] [Accepted: 08/28/2021] [Indexed: 11/17/2022]
Abstract
Fungi Eurotium spp. are the main biological agents that ferment the leaves of the Camellia sinensis tea bush to form a popular food product, postfermented tea. The fungus E. cristatum, stored in the collection of the Gause Institute of New Antibiotics under the number INA 01267, was isolated and identified from a briquette of Fujian Chinese tea. The species identification was carried out based on morphocultural characteristics and DNA sequencing. This study is aimed at determining the feasibility of making postfermented herbal teas using E. cristatum and to evaluate their quality. Autofermented herbal teas from Chamaenerion angustifolium (fireweed) and Malus domestica (apple tree) served as the starting material for this study. The change in the concentration of phenolic compounds, organic acids, sugars, and free amino acids was observed for herbal teas subjected to postfermentation with E. cristatum INA 01267. It was found that the E. cristatum INA 01267 strain does not have antimicrobial activity and does not form mycotoxins, which is an indicator of food safety.
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Affiliation(s)
| | | | | | | | - Yuriy A. Nikolayev
- Research Center of Biotechnology RAS, Winogradsky Institute of Microbiology, Moscow 117312, Russia
| | - Elena N. Bilanenko
- Lomonosov Moscow State University, Faculty of Biology, Moscow 119991, Russia
| | - Marina V. Gernet
- V.M. Gorbatov Federal Research Center of Food Systems RAS, All-Russian Research Institute of Brewing, Nonalcoholic and Wine Industry, Moscow 109316, Russia
| | - Artem G. Grishin
- Moscow State University of Food Production, Moscow 125080, Russia
| | - Ivan N. Serykh
- Moscow State University of Food Production, Moscow 125080, Russia
- LLC “Sistema”, Moscow 115230, Russia
| | | | | | - Svetlana N. Filippova
- Research Center of Biotechnology RAS, Winogradsky Institute of Microbiology, Moscow 117312, Russia
| | - Galina I. El-Registan
- Research Center of Biotechnology RAS, Winogradsky Institute of Microbiology, Moscow 117312, Russia
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84
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Jakubczyk K, Gutowska I, Antoniewicz J, Janda K. Evaluation of Fluoride and Selected Chemical Parameters in Kombucha Derived from White, Green, Black and Red Tea. Biol Trace Elem Res 2021; 199:3547-3552. [PMID: 33161526 PMCID: PMC8257509 DOI: 10.1007/s12011-020-02445-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 10/18/2020] [Indexed: 01/09/2023]
Abstract
Kombucha dates back thousands of years and is reported to have originated in East Asia. It is produced by fermenting tea with added sugar using SCOBY (symbiotic culture of bacteria and yeast). Its health benefits can be attributed to the metabolites produced during the fermentation process. Valuable ingredients of this fermented tea beverage include acetic acid, glucuronic acid, vitamins, enzymes, sugars and polyphenols. Tea, and consequently kombucha, contains numerous minerals, and one of them is fluoride. Under physiological conditions, fluoride plays a significant role in hard tissue mineralisation processes. However, even at low concentrations with long-term exposure, fluorides may accumulate in the body and cause a range of detrimental effects. Kombucha is traditionally brewed with black tea, but these days it is becoming increasingly popular to use other types of tea to make it, which may significantly affect its composition and health-promoting effects. The aim of the study was to evaluate the fluoride content in kombucha beverages derived from black, green, white and red tea. Fluoride content was measured at different time points during fermentation. The potentiometric method was used to determine the content of fluoride ions. It was demonstrated that kombucha is a major dietary source of fluoride (0.42-0.93 mg/L) and that the type of tea used has a significant effect on its chemical composition. Therefore, it recommended to make the beverage with white or red tea, due to the lowest fluoride content and ensure food safety.Graphical Abstract.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland.
| | - Izabela Gutowska
- Department of Medical Chemistry, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111, Szczecin, Poland
| | - Justyna Antoniewicz
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
| | - Katarzyna Janda
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460, Szczecin, Poland
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85
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Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses? J Fungi (Basel) 2021; 7:jof7090705. [PMID: 34575743 PMCID: PMC8470359 DOI: 10.3390/jof7090705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 11/17/2022] Open
Abstract
Bacterial cellulose (BC) is a valuable biopolymer typically observed in Kombucha with many potential food applications. Many studies highlight yeast's roles in providing reducing sugars, used by the bacteria to grow and produce BC. However, whether yeast could enhance the BC yields remains unclear. This study investigates the effect of yeast Dekkera bruxellensis on bacteria Komagataeibacter intermedius growth and BC production in molasses medium. The results showed that the co-culture stimulated K. intermedius by ~2 log CFU/mL, which could be attributed to enhanced reducing sugar utilization. However, BC yields decreased by ~24%, suggesting a negative impact of D. bruxellensis on BC production. In contrast to other studies, regardless of D. bruxellensis, K. intermedius increased the pH to ~9.0, favoring the BC production. Furthermore, pH increase was slower in co-culture as compared to single culture cultivation, which could be the reason for lower BC yields. This study indicates that co-culture could promote synergistic growth but results in the BC yield reduction. This knowledge can help design a more controlled fermentation process for optimum bacterial growth and, ultimately, BC production.
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86
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Tailor-made microbial consortium for Kombucha fermentation: Microbiota-induced biochemical changes and biofilm formation. Food Res Int 2021; 147:110549. [PMID: 34399526 DOI: 10.1016/j.foodres.2021.110549] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/28/2021] [Accepted: 06/16/2021] [Indexed: 12/26/2022]
Abstract
Kombucha is a very distinct naturally fermented sweetened tea that has been produced for thousands of years. Fermentation relies on metabolic activities of the complex autochthonous symbiotic microbiota embedded in a floating biofilm and used as a backslop for successive fermentations. Here, we designed a tailor-made microbial consortium representative of the core Kombucha microbiota to drive this fermentation. Microbial (counts, metagenetics), physico-chemical (pH, density) and biochemical (organic acids, volatile compounds) parameters were monitored as well as biofilm formation by confocal laser scanning microscopy and scanning electron microscopy. While nine species were co-inoculated, four (Dekkera bruxellensis, Hanseniaspora uvarum, Acetobacter okinawensis and Liquorilactobacillus nagelii) largely dominated. Microbial activities led to acetic, lactic, succinic and oxalic acids being produced right from the start of fermentation while gluconic and glucuronic acids progressively increased. A distinct shift in volatile profile was also observed with mainly aldehydes identified early on, then high abundances of fatty acids, ketones and esters at the end. Correlation analyses, combining metabolomic and microbial data also showed a shift in species abundances during fermentation. We also determined distinct bacteria-yeast co-occurence patterns in biofilms by microscopy. Our study provides clear evidence that a tailor-made consortium can be successfully used to drive Kombucha fermentations.
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87
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Barbosa CD, Trovatti Uetanabaro AP, Rodrigues Santos WC, Caetano RG, Albano H, Kato R, Cosenza GP, Azeredo A, Góes-Neto A, Rosa CA, Teixeira P, Alvarenga VO, Alves Lacerda IC. Microbial–physicochemical integrated analysis of kombucha fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111788] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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88
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Harrison K, Curtin C. Microbial Composition of SCOBY Starter Cultures Used by Commercial Kombucha Brewers in North America. Microorganisms 2021; 9:1060. [PMID: 34068887 PMCID: PMC8156240 DOI: 10.3390/microorganisms9051060] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/04/2021] [Accepted: 05/05/2021] [Indexed: 12/25/2022] Open
Abstract
Kombucha fermentation is initiated by transferring a solid-phase cellulosic pellicle into sweetened tea and allowing the microbes that it contains to initiate the fermentation. This pellicle, commonly referred to as a symbiotic culture of bacteria and yeast (SCOBY), floats to the surface of the fermenting tea and represents an interphase environment, where embedded microbes gain access to oxygen as well as nutrients in the tea. To date, various yeast and bacteria have been reported to exist within the SCOBY, with little consensus as to which species are essential and which are incidental to Kombucha production. In this study, we used high-throughput sequencing approaches to evaluate spatial homogeneity within a single commercial SCOBY and taxonomic diversity across a large number (n = 103) of SCOBY used by Kombucha brewers, predominantly in North America. Our results show that the most prevalent and abundant SCOBY taxa were the yeast genus Brettanomyces and the bacterial genus Komagataeibacter, through careful sampling of upper and lower SCOBY layers. This sampling procedure is critical to avoid over-representation of lactic acid bacteria. K-means clustering was used on metabarcoding data of all 103 SCOBY, delineating four SCOBY archetypes based upon differences in their microbial community structures. Fungal genera Zygosaccharomyces, Lachancea and Starmerella were identified as the major compensatory taxa for SCOBY with lower relative abundance of Brettanomyces. Interestingly, while Lactobacillacae was the major compensatory taxa where Komagataeibacter abundance was lower, phylogenic heat-tree analysis infers a possible antagonistic relationship between Starmerella and the acetic acid bacterium. Our results provide the basis for further investigation of how SCOBY archetype affects Kombucha fermentation, and fundamental studies of microbial community assembly in an interphase environment.
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Affiliation(s)
- Keisha Harrison
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA;
| | - Chris Curtin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97330, USA;
- Center for Genome Research and Biocomputing, Oregon State University, Corvallis, OR 97330, USA
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89
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Zhang J, Van Mullem J, Dias DR, Schwan RF. The chemistry and sensory characteristics of new herbal tea-based kombuchas. J Food Sci 2021; 86:740-748. [PMID: 33580510 DOI: 10.1111/1750-3841.15613] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 12/13/2020] [Accepted: 12/28/2020] [Indexed: 01/27/2023]
Abstract
Kombucha is a black tea-based, non-alcoholic beverage fermented by yeast and bacteria are known for its refreshing scent and taste and presents biological characteristics, namely antioxidant, antimicrobial and anti-inflammatory activity. The present study compared traditional kombucha prepared with black tea and green tea to kombuchas produced with several alternative substrates, including white tea, chrysanthemum, honeysuckle, and mint infusions. Throughout the fermentation process, liquid and gas chromatography analyzed sugars, ethanol, organic acids, and volatile compounds. Sugar consumption was substrate-dependent, with mint kombucha having the highest amount of residual sugar and honeysuckle having the lowest. Forty-six volatile organic compounds were detected, including alcohols, esters, acids, aldehydes, ketones, and other compounds. Twenty-two compounds were produced during the fermentation and identified in all kombuchas; some of these compounds represented fruity and floral aromas. Another 24 compounds were substrate specific. Notably, the herb-based kombuchas (chrysanthemum, honeysuckle, and mint) contained several compounds absent in the tea-based kombuchas and are associated with minty, cooling, and refreshing aromas. Mint and green tea kombucha attained the highest and lowest overall sensorial acceptance ratings, respectively. This study demonstrated herbal substrates' suitability to prepare kombucha gastronomically with volatile compound and flavor profiles distinct from tea-based kombuchas. PRACTICAL APPLICATION: The kombucha beverage is a low-caloric functional drink that is increasingly popular around the world. While it is traditionally produced with black or green tea, this paper explores its production based on other herbal and floral infusions. The kombucha analogs presented in this paper can provide consumers with healthy alternatives for sugary soft drinks while also offering a broader range of flavors.
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Affiliation(s)
- Jing Zhang
- Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil
| | - Joshua Van Mullem
- Biology Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil
| | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, CEP 37200-000, Lavras, MG, Brazil
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90
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Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041595] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.
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91
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Sarkaya P, Akan E, Kinik O. Use of kombucha culture in the production of fermented dairy beverages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110326] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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92
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Leonarski E, Cesca K, Zanella E, Stambuk BU, de Oliveira D, Poletto P. Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110075] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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93
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Tan WC, Muhialdin BJ, Meor Hussin AS. Influence of Storage Conditions on the Quality, Metabolites, and Biological Activity of Soursop ( Annona muricata. L.) Kombucha. Front Microbiol 2020; 11:603481. [PMID: 33343546 PMCID: PMC7746646 DOI: 10.3389/fmicb.2020.603481] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 11/02/2020] [Indexed: 12/29/2022] Open
Abstract
Kombucha is a slightly alcoholic beverage produced using sugared tea via fermentation using the symbiotic culture of bacteria and yeast (SCOBY). This study aimed to optimize the production of soursop kombucha and determine the effects of different storage conditions on the quality, metabolites, and biological activity. The response surface method (RSM) results demonstrated that the optimum production parameters were 300 ml soursop juice, 700 ml black tea, and 150 g sugar and 14 days fermentation at 28°C. The storage conditions showed significant (P < 0.05) effects on the antioxidant activity including the highest antioxidant activity for the sample stored for 14 days at 25°C in light and the highest total phenolic content (TPC) for the sample stored for 7 days at 4°C in the dark. No significant effects were observed on the antimicrobial activity of soursop kombucha toward Escherichia coli and Staphylococcus aureus. The microbial population was reduced from the average of 106 CFU/ml before the storage to 104 CFU/ml after the storage at 4 and 25°C in dark and light conditions. The metabolites profiling demonstrated significant decline for the sucrose, acetic acid, gluconic acid, and ethanol, while glucose was significantly increased. The storage conditions for 21 days at 25°C in the dark reduced 98% of ethanol content. The novel findings of this study revealed that prolonged storage conditions have high potential to improve the quality, metabolites content, biological activity, and the Halal status of soursop kombucha.
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Affiliation(s)
- Wee Ching Tan
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Belal J. Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia
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94
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95
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Mousavi SM, Hashemi SA, Zarei M, Gholami A, Lai CW, Chiang WH, Omidifar N, Bahrani S, Mazraedoost S. Recent Progress in Chemical Composition, Production, and Pharmaceutical Effects of Kombucha Beverage: A Complementary and Alternative Medicine. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2020; 2020:4397543. [PMID: 33281911 PMCID: PMC7688354 DOI: 10.1155/2020/4397543] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/03/2020] [Accepted: 10/24/2020] [Indexed: 01/26/2023]
Abstract
Kombucha is a valuable traditional natural tea that contains beneficial compounds like organic acids, minerals, different vitamins, proteins, polyphenols, and several anions. Kombucha possesses anticancer, antioxidant, antimicrobial, and antifungal activity as well as hepatoprotective effects. Considering the unique properties of Kombucha, several investigations have already been conducted on its nutritional properties. In this review, an effort has been devoted to pool recent literature on the biomedical application of Kombucha under the objectives, including the chemical composition of Kombucha and industrial production, and highlight different properties of Kombucha. Finally, we explain its adverse effects and prospect. This review is an active, in-depth, and inclusive report about Kombucha and its health benefits.
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Affiliation(s)
- Seyyed Mojtaba Mousavi
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Seyyed Alireza Hashemi
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Maryam Zarei
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Ahmad Gholami
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
| | - Chin Wei Lai
- Nanotechnology & Catalysis Research Centre, University of Malaya, Kuala Lumpur, Malaysia
| | - Wei Hung Chiang
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei, Taiwan
| | - Navid Omidifar
- Clinical Education Research Center, and Pathology Department, Medical School, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Sonia Bahrani
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
| | - Sargol Mazraedoost
- Biotechnology Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
- Pharmaceutical Sciences Research Center, Shiraz University of Medical Science, Shiraz, Iran
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97
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98
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Jafari R, Naghavi NS, Khosravi-Darani K, Doudi M, Shahanipour K. Kombucha microbial starter with enhanced production of antioxidant compounds and invertase. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101789] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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99
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Wang T, Zhang F, Zhao R, Wang C, Hu K, Sun Y, Politis C, Shavandi A, Nie L. Polyvinyl Alcohol/Sodium Alginate Hydrogels Incorporated with Silver Nanoclusters via Green Tea Extract for Antibacterial Applications. Des Monomers Polym 2020; 23:118-133. [PMID: 33029080 PMCID: PMC7473243 DOI: 10.1080/15685551.2020.1804183] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 07/28/2020] [Indexed: 01/13/2023] Open
Abstract
Silver-based nanoparticles and biomaterials have extensive biomedical applications owing to their unique antimicrobial properties. Thus, green and facile synthesis of such materials is highly desirable. This study reports an antibacterial hydrogel based on polyvinyl alcohol/sodium alginate network with the incorporation of silver nanoparticles (AgNPs), which is greenly synthesized by reductive metabolites obtained from the leaves of green tea. The 'flower-shape' AgNPs were acquired, it formed a mono-disperse system with a distinct uniform interparticle separation. The average size of AgNPs varied from 129.5 to 243.6 nm, which could be regulated by using different volumes of the green tea extract. Zeta potentials of the AgNPs were from -39.3 mV to -20.3 mV, indicating the moderate stability of the particles in water. In the next stage, the antibacterial polyvinyl alcohol/sodium alginate hydrogels were fabricated by incorporating prepared AgNPs. Scanning Electron Microscopy (SEM) images showed that the porous structure was obtained, and Energy Dispersive X-Ray (EDX) analysis confirmed that the AgNPs were uniformly dispersed in the polymer network. The hydrogels exhibited superior water absorption properties, which were characterized by a high swelling ratio (500-900%) and fast equilibrium. The hydrogels also exhibited good antimicrobial activity in assays with Gram-positive bacteria Escherichia coli and Gram-negative bacteria Staphylococcus aureus. To sum up, a process for the green preparation of antibacterial hydrogels based on AgNPs derived from tea leaves as a conveniently available cheap local agricultural product was established.
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Affiliation(s)
- Tianwen Wang
- College of Life Sciences, Xinyang Normal University, Xinyang, China
| | - Fang Zhang
- College of Life Sciences, Xinyang Normal University, Xinyang, China
- College of Life Science & Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Rui Zhao
- College of Chemistry and Chemical Engineering, Xinyang Normal University, XinyangChina
| | - Can Wang
- College of Life Sciences, Xinyang Normal University, Xinyang, China
| | - Kehui Hu
- Department of Mechanical Engineering, Tsinghua University, Beijing, China
| | - Yi Sun
- Department of Imaging & Pathology, University of Leuven and Oral & Maxillofacial Surgery, University Hospitals Leuven, Leuven, Belgium
| | - Constantinus Politis
- Department of Imaging & Pathology, University of Leuven and Oral & Maxillofacial Surgery, University Hospitals Leuven, Leuven, Belgium
| | - Amin Shavandi
- BioMatter Unit - École Polytechnique De Bruxelles, Université Libre De Bruxelles, Brussels, Belgium
| | - Lei Nie
- College of Life Sciences, Xinyang Normal University, Xinyang, China
- Department of Imaging & Pathology, University of Leuven and Oral & Maxillofacial Surgery, University Hospitals Leuven, Leuven, Belgium
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Jakubczyk K, Kałduńska J, Kochman J, Janda K. Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea. Antioxidants (Basel) 2020; 9:E447. [PMID: 32455926 PMCID: PMC7278673 DOI: 10.3390/antiox9050447] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds-polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha.
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Affiliation(s)
| | | | | | - Katarzyna Janda
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland; (K.J.); (J.K.); (J.K.)
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