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Prajapati K, Prajapati J, Patel D, Patel R, Varshnei A, Saraf M, Goswami D. Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution. Arch Microbiol 2024; 206:366. [PMID: 39098983 DOI: 10.1007/s00203-024-04086-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 07/08/2024] [Accepted: 07/18/2024] [Indexed: 08/06/2024]
Abstract
Kombucha, a fermented tea beverage, has seen a significant rise in global popularity. This increase is attributed to its reported health benefits and extensive cultural heritage. The comprehensive review examines kombucha through microbiology, biochemistry, and health sciences, highlighting its therapeutic potential and commercial viability. Central to kombucha production is the symbiotic culture of bacteria and yeasts (SCOBY), which regulates a complex fermentation process, resulting in a bioactive-rich elixir. The study examines the microbial dynamics of SCOBY, emphasizing the roles of various microorganisms. It focuses the contributions of acetic acid bacteria, lactic acid bacteria, and osmophilic yeasts, including genera such as Saccharomyces, Schizosaccharomyces, Zygosaccharomyces, Brettanomyces/Dekkera, and Pichia. These microorganisms play crucial roles in producing bioactive compounds, including organic acids, polyphenols, and vitamins. These bioactive compounds confer therapeutic properties to kombucha. These properties include antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, cancer prevention, hepatoprotective, and detoxifying effects. The review also explores the growing market for kombucha, driven by consumer demand for functional beverages and opportunities for innovative product development. It emphasizes the necessity of standardized production to ensure safety and validate health claims. Identifying research gaps, the review highlights the importance of clinical trials to verify therapeutic benefits. Ultimately, this study integrates traditional knowledge with scientific research, providing directions for future studies and commercial expansion, emphasizing the role of kombucha in health and wellness.
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Affiliation(s)
- Karan Prajapati
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Jignesh Prajapati
- Department of Biochemistry and Forensic Science, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Dhaval Patel
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
- Department of Research & Development, Latambarcem Brewers Private Limited, Bicholim, Goa, 403503, India
| | - Rohit Patel
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Anish Varshnei
- Department of Research & Development, Latambarcem Brewers Private Limited, Bicholim, Goa, 403503, India
| | - Meenu Saraf
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India
| | - Dweipayan Goswami
- Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Ahmedabad, Gujarat, 380009, India.
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Vazquez-Armenta FJ, Aros-Corrales MO, Alvarez-Ainza ML, Bernal-Mercado AT, Ayala-Zavala JF, Ochoa-Leyva A, Lopez-Zavala AA. Antibacterial and anti-virulence potential of plant phenolic compounds against Vibrio parahaemolyticus. F1000Res 2024; 12:1256. [PMID: 39345269 PMCID: PMC11437291 DOI: 10.12688/f1000research.141268.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/27/2024] [Indexed: 10/01/2024] Open
Abstract
Background: Vibrio parahaemolyticus is a pathogenic bacterium that affects shrimp aquaculture; its infection can lead to severe production losses of up to 90%. On the other hand, plant phenolic compounds have emerged as a promising alternative to combat bacterial infections. The antibacterial and anti-virulence activity of the plant phenolic compounds quercetin, morin, vanillic acid, and protocatechuic acid against two strains of V. parahaemolyticus (Vp124 and Vp320) was evaluated. Methods: The broth microdilution test was carried out to determine phenolic compounds' antibacterial activity. Moreover, the biofilm-forming ability of V. parahaemolyticus strains in the presence of phenolic compounds was determined by total biomass staining assay using the cationic dye crystal violet. The semisolid agar displacement technique was used to observe the effect of phenolic compounds on the swimming-like motility of V. parahaemolyticus. Results: Results showed that phenolic compounds inhibited both strains effectively, with minimum inhibitory concentrations (MICs) ranging from 0.8 to 35.03 mM. Furthermore, at 0.125 - 0.5 × MIC of phenolic compounds, V. parahaemolyticus biofilms biomass was reduced by 63.22 - 92.68%. Also, quercetin and morin inhibited the motility of both strains by 15.86 - 23.64% (Vp124) and 24.28 - 40.71% (Vp320). Conclusions: The results suggest that quercetin, morin, vanillic, and protocatechuic acids may be potential agents for controlling V. parahaemolyticus.
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Affiliation(s)
- F Javier Vazquez-Armenta
- Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora, 83000, Mexico
| | - M Olivia Aros-Corrales
- Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora, 83000, Mexico
| | - M Lizeth Alvarez-Ainza
- Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora, 83000, Mexico
| | - A Thalia Bernal-Mercado
- Departamento de Investigacion y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, 83000, Mexico
| | - J Fernando Ayala-Zavala
- Coordinacion de Tecnologia de Alimentos de Origen Vegetal, Centro de Investigacion en Alimentacion y Desarrollo AC, Hermosillo, Sonora, 83304, Mexico
| | - Adrian Ochoa-Leyva
- Departamento de Microbiologia Molecular, Instituto de Biotecnologia, Universidad Nacional Autonoma de Mexico, Mexico City, Mexico City, 62210, Mexico
| | - A Alexis Lopez-Zavala
- Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora, 83000, Mexico
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Almalki WH. Opuntioideae cactus stem Bioimaging analysis: Bridging taxonomy and antimicrobial research. Microsc Res Tech 2024; 87:1173-1182. [PMID: 38288976 DOI: 10.1002/jemt.24500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 12/16/2023] [Accepted: 01/08/2024] [Indexed: 04/19/2024]
Abstract
This study presents a comprehensive scanning electron microscopy (SEM) analysis of Opuntioideae cactus stems indigenous to the arid regions of Saudi Arabia, elucidating their intricate microstructural features. The findings not only advance taxonomic understanding by aiding in species differentiation but also reveal the antimicrobial potential of these cacti, highlighting their significance as valuable natural resources for both ecological and pharmaceutical applications. The present study is aimed to present the stem epidermal anatomical description of Opuntioideae (Cactaceae) belonging to genus Opuntia (five Species), Cylindropuntia (two Species), and Austrocylindropuntia (one Species) as tool for systematic identification. Stem epidermal anatomical features represent here are epidermal cells, stomatal complex, subsidiary cells, and trichomes findings was observed using light microscope and SEM. The stem epidermal sections were made by heating in test tube containing lactic acid and nitric acid protocol. In anatomical findings, irregular, zigzag, wavy, and polygonal epidermal cells with sinuate, sinuous, and straight anticlinal walls were observed. Quantitatively minimum length (28.05 ± 2.05 μm) and width (23.15 ± 3.41 μm) of epidermal cells were noted in Cylindropuntia kleiniae. Paracytic type of stomata present was observed in all species with kidney-shaped guard cell present in six species, and in Opuntia macrocentra and Austrocylindropuntia subulata, dumbbell-shaped guard cells were observed. The largest length of stomata (53.25 ± 2.05 μm) and width of stomata (35.10 ± 5.19 μm) were observed in Opuntia monacantha. In present research work, stem anatomical features show many diverse characters are of special attention for plant taxonomist for the correct identification and provide baseline for further study in subfamily Opuntiodeae. RESEARCH HIGHLIGHTS: The intricate microstructures of Opuntioideae cactus stems. Investigating the antimicrobial potential of compounds found within Opuntioideae cactus stems. Correlations between the unique structural features observed through SEM and the antimicrobial activity of Opuntioideae cactus stem extracts.
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Affiliation(s)
- Waleed Hassan Almalki
- Department of Pharmacology, College of Pharmacy, Umm Al-Qura University, Makkah, Saudi Arabia
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Su J, Tan Q, Wu S, Abbas B, Yang M. Application of Kombucha Fermentation Broth for Antibacterial, Antioxidant, and Anti-Inflammatory Processes. Int J Mol Sci 2023; 24:13984. [PMID: 37762292 PMCID: PMC10530541 DOI: 10.3390/ijms241813984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 08/26/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Treatment for sepsis and its complications in the clinic is primarily in the forms of antibiotics, anti-inflammatory agents, and antioxidant drugs. Kombucha, a traditional fermented beverage rich in tea polyphenols and organic acids, offers several benefits including bacteriostasis, anti-inflammation ability, and boosting the immune system. Currently, research on kombucha is primarily focused on its antibacterial and antioxidant properties; however, in-depth exploration of the involved mechanisms is lacking. Herein, turmeric, Paeoniae alba, and black tea were used as fermentation substrates to detect the bacteriostatic and antioxidant activities of the fermentation broth and evaluate its anti-inflammatory effects on RAW264.7 cells stimulated by lipopolysaccharides (LPSs). The results showed that fermentation enhanced the antibacterial activity of turmeric against E. coli and S. aureus and that of Paeoniae alba against S. aureus. Turmeric black tea exhibited the highest antioxidant activity. The fermentation broth of turmeric and turmeric black tea significantly reduced the expression of inflammatory cytokines induced by LPSs. Our results showed that using turmeric and Paeoniae alba culture media as substrates can enhance the anti-inflammatory effects of fermentation broth and provide a new strategy for developing anti-inflammatory substances.
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Affiliation(s)
- Jingqian Su
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Qingqing Tan
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Shun Wu
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Bilal Abbas
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
| | - Minhe Yang
- Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China; (Q.T.); (S.W.); (B.A.)
- Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China
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Batista P, Rodrigues Penas M, Vila-Real C, Pintado M, Oliveira-Silva P. Kombucha: Challenges for Health and Mental Health. Foods 2023; 12:3378. [PMID: 37761087 PMCID: PMC10530084 DOI: 10.3390/foods12183378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/30/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND Increasing research into probiotics is showing potential benefits for health in general and mental health in particular. Kombucha is a recent beverage and can be considered a probiotic drink, but little is known about its effects on physical and mental health. This product is experiencing growth in the market; however, there are no scientific results to support its potential for physical and mental health. AIM This review article aims to draw attention to this issue and to highlight the lack of studies in this area. KEY FINDINGS AND CONCLUSIONS The lack of legislation for the correct marketing of this product may also constrain clinical studies. However, clinical studies are of utmost importance for an in-depth understanding of the effects of this product on the human body. More research is needed, not only to better understand the impact of Kombucha on the human body, but also to ensure the application of regulatory guidelines for its production and marketing and enable its safe and effective consumption.
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Affiliation(s)
- Patrícia Batista
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Maria Rodrigues Penas
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
| | - Catarina Vila-Real
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (C.V.-R.); (M.P.)
| | - Patrícia Oliveira-Silva
- Research Centre for Human Development, Human Neurobehavioural Laboratory, Universidade Católica Portuguesa, Rua de Diogo Botelho, 1327, 4169-005 Porto, Portugal; (M.R.P.); (P.O.-S.)
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Ferreira de Miranda J, Martins Pereira Belo G, Silva de Lima L, Alencar Silva K, Matsue Uekane T, Gonçalves Martins Gonzalez A, Naciuk Castelo Branco V, Souza Pitangui N, Freitas Fernandes F, Ribeiro Lima A. Arabic coffee infusion based kombucha: Characterization and biological activity during fermentation, and in vivo toxicity. Food Chem 2023; 412:135556. [PMID: 36708672 DOI: 10.1016/j.foodchem.2023.135556] [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: 10/01/2022] [Revised: 01/17/2023] [Accepted: 01/21/2023] [Indexed: 01/25/2023]
Abstract
In this study, arabic coffee infusion was used to produce a fermented beverage known as kombucha. The physicochemical, antioxidant and antimicrobial activities, as well as in vivo toxicity were evaluate throughout 21 days of fermentation. Reduction in pH and sugar levels were observed throughout the fermentation period. There was no significant difference in the content of total phenolic compounds between the unfermented and fermented beverage, nor between the fermentation times, as well as in the antioxidant activity. The 5-caffeoylquinic acid was identified at all fermentation times evaluated, and no significant difference was observed regarding its concentration. It showed antibacterial and antifungal activity against all strains tested. No toxic effect of the beverages was observed in the in vivo model (Galleria mellonella) studied. These results demonstrated that coffee infusion is a possible alternative for kombucha production since the physicochemical changes prove the metabolic activity of Symbiotic Culture of Bacteria and Yeast.
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Affiliation(s)
| | | | - Laís Silva de Lima
- 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
| | - Thais Matsue Uekane
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil
| | | | | | - Nayla Souza Pitangui
- Department of Cell and Molecular Biology and Pathogenic Bioagents, Ribeirão Preto Medical School, University of São Paulo, SP, Brazil
| | - Fabrício Freitas Fernandes
- Federal Institute of Education, Science and Technology of Mato Grosso (IFMT), Juína Campus, Linha J, s/n, Setor de Chácaras, CEP: 78320-000, Juína, MT, Brazil
| | - Adriene Ribeiro Lima
- Department of Bromatology, Pharmacy School, Fluminense Federal University, Niterói, RJ, Brazil.
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Gülhan MF. A New Substrate and Nitrogen Source for Traditional Kombucha Beverage: Stevia rebaudiana Leaves. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04323-1. [PMID: 36656538 DOI: 10.1007/s12010-023-04323-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 01/20/2023]
Abstract
Recently, the use of different herbal products as carbon sources instead of black and green tea in the preparation of traditional kombucha has been investigated. In this study, functional kombucha was prepared by adding Stevia rebaudiana Bertoni leaves, which have special organoleptic properties, to kombucha medium, and some properties of the beverage were analyzed. Tea blends were determined as 100% green tea (control = C), 75% green tea (GT) + 25% Stevia (ST), 50% GT + 50% ST, and 100% ST. On the 15th day of fermentation, gluconic acid (43.12 ± 0.01 g/L) was detected as dominant organic acid in GT75 + ST25 samples compared to group C (p < 0.05). According to physicochemical parameters that determine the drinkability properties of prepared teas, the best results were in GT25 + ST75 compared to group C (p < 0.05). It proved that the highest activity was in GT25 + ST75 on the 10th day in the groups that applied different antioxidant tests (DPPH, MCA, and CUPRAC). The antimicrobial activities of kombucha at 25, 50, 75, and 100% concentrations of GT and ST reached the highest levels in the GT25 + ST75 group in samples after 10 days of fermentation for all selected microorganisms. The results prove that GT25 + ST75 kombucha is a functional product with high drinkability on the 10th day of fermentation and also more beneficial for health due to the phenolic compounds from both green tea and Stevia. Stevia rebaudiana leaves can be suggested that be used as a new substrate and nitrogen source for kombucha production.
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Affiliation(s)
- Mehmet Fuat Gülhan
- Department of Medicinal and Aromatic Plants, Vocational School of Technical Sciences, Aksaray University, Aksaray, Turkey.
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8
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Fermented Black Tea and Its Relationship with Gut Microbiota and Obesity: A Mini Review. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Fermentation is one of the world’s oldest techniques for food preservation, nutrient enhancement, and alcohol manufacturing. During fermentation, carbohydrates such as glucose and starch are converted into other molecules, such as alcohol and acid, anaerobically through enzymatic action while generating energy for the microorganism or cells involved. Black tea is among the most popular fermented beverages; it is made from the dried tea leaves of the evergreen shrub plant known as Camellia sinensis. The adequate consumption of black tea is beneficial to health as it contains high levels of flavanols, also known as catechins, which act as effective antioxidants and are responsible for protecting the body against the development of illnesses, such as inflammation, diabetes, hypertension, cancer, and obesity. The prevalence of obesity is a severe public health concern associated with the incidence of various serious diseases and is now increasing, including in Malaysia. Advances in ‘omic’ research have allowed researchers to identify the pivotal role of the gut microbiota in the development of obesity. This review explores fermented black tea and its correlation with the regulation of the gut microbiota and obesity.
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Márquez-Reyes JM, Rodríguez-Quiroz RE, Hernández-Rodríguez JP, Rodríguez-Romero BA, Flores-Breceda H, Napoles-Armenta J, Romero-Soto IC, Galindo-Rodríguez SA, Báez-González JG, Treviño-Garza MZ. Production and Characterization of Biocomposite Films of Bacterial Cellulose from Kombucha and Coated with Chitosan. Polymers (Basel) 2022; 14:polym14173632. [PMID: 36080707 PMCID: PMC9460144 DOI: 10.3390/polym14173632] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 08/28/2022] [Accepted: 08/30/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this research is to produce and characterize bacterial cellulose (BC) films coated with chitosan (BC-CH). BC films were produced in a fermentation medium based on Camellia sinensis tea and dextrose (12 days at 25 °C) and subsequently treated with coating-forming solutions (CFSs) based on chitosan (BC-CH 0.5%, BC-CH 1.0%, and BC-CH 1.5%). As a result, the FTIR spectra of BC and BC-CH 1.5% showed the main characteristic bands of cellulose and chitosan. In the physicochemical characterization of the films, it was found that the incorporation of the chitosan coatings did not affect the thickness; however, it decreased the luminosity (L*) and increased redness (a*), yellowness (b*), and opacity (75.24%). Additionally, the light absorption properties in the UV-Vis range were improved. Furthermore, the application of the CFSs increased: the solubility (64.91%), the antimicrobial activity against S. aureus (6.55 mm) and E. coli (8.25 mm), as well as the antioxidant activity (57.71% and 24.57% free radical scavenging activity), and the content of total phenols (2.45 mg GAE/g). Finally, our results suggest that the BC-CH films developed in the present study show a potential application as active packaging material for food.
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Affiliation(s)
- Julia M. Márquez-Reyes
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Rubí E. Rodríguez-Quiroz
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Juan P. Hernández-Rodríguez
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Beatriz A. Rodríguez-Romero
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Héctor Flores-Breceda
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Juan Napoles-Armenta
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico
| | - Itzel C. Romero-Soto
- Centro Universitario del Norte, Universidad de Guadalajara, Km. 191, México 45D No. 23, Colotlán 46200, Mexico
| | - Sergio A. Galindo-Rodríguez
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
| | - Juan G. Báez-González
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
| | - Mayra Z. Treviño-Garza
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico
- Correspondence: ; Tel.: +52-81-8329-4000 (ext. 3670)
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Kombucha: Perceptions and Future Prospects. Foods 2022; 11:foods11131977. [PMID: 35804792 PMCID: PMC9265386 DOI: 10.3390/foods11131977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/19/2022] [Accepted: 06/29/2022] [Indexed: 11/16/2022] Open
Abstract
Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health. However, it needs regulatory guidelines to control the production and guarantee the product’s efficacy and safety. Aim: The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples’ health. Key findings and conclusions: The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. Likewise, it is important to spread awareness among the population of these products and their impacts on people’s health. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption.
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Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2342954] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava). Results: the highest antioxidative activity was observed in kombucha from green tea and grapefruit fermented for 6-7 days at 25–30°C and 48 h at 37°C, respectively. Further analysis revealed that the antioxidative activity of grape kombucha was significantly improved due to an increase in polyphenols’ concentration as compared to original green tea kombucha. Furthermore, the sensory evaluation of grape kombucha suggested that grape-flavoured kombucha is more acceptable by the young-aged group. In conclusion, this study provides a potential and promising method for the first time to produce fruit-flavoured kombucha with increased bioactive compounds in very short fermentation time (48 h) which could fulfil the nutritional requirement for human health.
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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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Antibacterial Effect of Phenolic Acids Derived from Rice Straw and in Combination with Antibiotics Against Escherichia coli. Appl Biochem Biotechnol 2022; 194:2931-2945. [PMID: 35298768 DOI: 10.1007/s12010-021-03650-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Accepted: 09/03/2021] [Indexed: 11/02/2022]
Abstract
Many studies have demonstrated that natural plant extracts have inhibitory effects on microorganisms. The purpose of this study was to investigate the inhibitory effect of phenolic acids from rice straw (PAs) on Escherichia coli and their synergistic effect in combination with antibiotics. PAs can inhibit the growth of E. coli effectively by inducing the formation of H2O2; PA-treated cells had a tenfold greater intracellular H2O2 concentration than the control group. The synergistic effect caused by the interaction of PAs and antibiotics on inhibiting the growth of E. coli was significant. This effect may be caused by a PA-induced change in the permeability of E. coli cell membrane. The treatment with PAs made the extracellular K+ concentration reached 15 mg/L within 30 min, while the K+ concentration in the control group was very low and did not change significantly over time. Similarly to the extracellular K+, the extracellular protein concentration exceeded 150 mg/L in the PA treatment group, while it remained very low in the control group. Due to the increased cell permeability, more antibiotics can enter the cell. Hence, this study may provide a novel method of improving the safe use of antibiotics.
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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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16
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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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17
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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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18
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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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19
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George AS, Brandl MT. Plant Bioactive Compounds as an Intrinsic and Sustainable Tool to Enhance the Microbial Safety of Crops. Microorganisms 2021; 9:2485. [PMID: 34946087 PMCID: PMC8704493 DOI: 10.3390/microorganisms9122485] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/20/2021] [Accepted: 11/26/2021] [Indexed: 12/25/2022] Open
Abstract
Outbreaks of produce-associated foodborne illness continue to pose a threat to human health worldwide. New approaches are necessary to improve produce safety. Plant innate immunity has potential as a host-based strategy for the deactivation of enteric pathogens. In response to various biotic and abiotic threats, plants mount defense responses that are governed by signaling pathways. Once activated, these result in the release of reactive oxygen and nitrogen species in addition to secondary metabolites that aim at tempering microbial infection and pest attack. These phytochemicals have been investigated as alternatives to chemical sanitization, as many are effective antimicrobial compounds in vitro. Their antagonistic activity toward enteric pathogens may also provide an intrinsic hurdle to their viability and multiplication in planta. Plants can detect and mount basal defenses against enteric pathogens. Evidence supports the role of plant bioactive compounds in the physiology of Salmonella enterica, Escherichia coli, and Listeria monocytogenes as well as their fitness on plants. Here, we review the current state of knowledge of the effect of phytochemicals on enteric pathogens and their colonization of plants. Further understanding of the interplay between foodborne pathogens and the chemical environment on/in host plants may have lasting impacts on crop management for enhanced microbial safety through translational applications in plant breeding, editing technologies, and defense priming.
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Affiliation(s)
| | - Maria T. Brandl
- Produce Safety and Microbiology Research Unit, United States Department of Agriculture, Agricultural Research Service, Albany, CA 94710, USA;
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20
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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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21
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Kombucha beverage from non-conventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial properties. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102032] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Valiyan F, Koohsari H, Fadavi A. Use of Response surface methodology to investigate the effect of several fermentation conditions on the antibacterial activity of several kombucha beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1877-1891. [PMID: 33897024 PMCID: PMC8021504 DOI: 10.1007/s13197-020-04699-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2020] [Accepted: 08/06/2020] [Indexed: 05/27/2023]
Abstract
This study aimed to investigate the effect of sugar concentration and fermentation time on the antibacterial activity of kombucha beverages prepared with four herbal teas. Four types of herbal teas including, black and green tea, lemon verbena, and peppermint were prepared then sweetened with 2, 5, and 8% sugar. The herbal teas inoculated with actively kombucha culture and after 7, 14, and 21 days, the antibacterial activity of the supernatant of beverages was evaluated against four bacteria based on agar well diffusion method. RSM was used to investigate the effect of fermentation time, sugar concentration, and tea type on the antibacterial activity of beverages. Sugar concentration and fermentation time showed a significant effect on the antibacterial activity of beverages-against all tested bacteria and type of herbal tea affected the antibacterial activity of beverages-against E. coli and S. aureus. Kombucha prepared with black tea at sugar 8% and fermentation time of 21 days showed the most antibacterial activity against B. cereus. The most antibacterial activity against S. aureus was observed in kombucha beverages prepared with green tea and peppermint for fermentation time of 21 days, at 2% and 8% sugar, respectively. Prepared beverages with peppermint and lemon verbena at 8% sugar and 21 days of fermentation showed the most antibacterial activity against E. coli and S. dysenteriae respectively. Generally, to achieve the highest antibacterial activity against the tested bacteria recommended preparation of kombucha beverages at the sugar of 8% and fermentation time of 21 days.
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Affiliation(s)
- Fateme Valiyan
- Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan Iran
| | - Hadi Koohsari
- Department of Microbiology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan Iran
| | - Abolfazl Fadavi
- Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan Iran
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23
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Soares MG, de Lima M, Reolon Schmidt VC. Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Tu C, Hu W, Tang S, Meng L, Huang Z, Xu X, Xia X, Azi F, Dong M. Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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Ma T, Peng W, Liu Z, Gao T, Liu W, Zhou D, Yang K, Guo R, Duan Z, Liang W, Bei W, Yuan F, Tian Y. Tea polyphenols inhibit the growth and virulence of ETEC K88. Microb Pathog 2020; 152:104640. [PMID: 33232763 DOI: 10.1016/j.micpath.2020.104640] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 11/16/2020] [Accepted: 11/16/2020] [Indexed: 01/20/2023]
Abstract
Diarrhea caused by Enterotoxigenic Escherichia coli (ETEC) causes high levels of morbidity and mortality in neonatal piglets. Owing to the abuse of antibiotics and emergence of drug resistance, antibiotics are no longer considered only beneficial, but also potentially harmful drugs. Supplements that can inhibit the growth of bacteria are expected to replace antibiotics. Tea polyphenols have numerous important biological functions, including antibacterial, antiviral, antioxidative, anti-inflammatory, and antihypertensive effects. We investigated the role of tea polyphenols in ETEC K88 infection using a mouse model. Pretreating with tea polyphenols attenuated the symptoms induced by ETEC K88. Furthermore, in a cell adherence assay, tea polyphenols inhibited ETEC K88 adherence to IPEC-J2 cells. When cells were infected with ETEC K88, mRNA and protein levels of claudin-1 were significantly decreased compared with those of control cells. However, when cells were pretreated with tea polyphenols, claudin-1 mRNA and protein levels were higher than those in cells without pretreatment upon cell infection with ETEC K88. TLR2 mRNA levels were also higher following cell infection with ETEC K88 when cells were pretreated with tea polyphenols. These data revealed that tea polyphenols could increase the barrier integrity of IPEC-J2 cells by upregulating expression of claudin-1 through activation of TLR2. Tea polyphenols had beneficial effects on epithelial barrier function. Therefore, tea polyphenols could be used as a novel strategy to control and treat pig infections caused by ETEC K88.
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Affiliation(s)
- Tianfeng Ma
- State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China; Cooperative Innovation Center of Sustainable Pig Production, Wuhan, 430070, China
| | - Wei Peng
- State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China; Cooperative Innovation Center of Sustainable Pig Production, Wuhan, 430070, China
| | - Zewen Liu
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Ting Gao
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Wei Liu
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Danna Zhou
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Keli Yang
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Rui Guo
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Zhengying Duan
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Wan Liang
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Weicheng Bei
- State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China; Cooperative Innovation Center of Sustainable Pig Production, Wuhan, 430070, China.
| | - Fangyan Yuan
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
| | - Yongxiang Tian
- Key Laboratory of Prevention and Control Agents for Animal Bacteriosis (Ministry of Agriculture and Rural Affairs), Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China; Hubei Provincial Key Laboratory of Animal Pathogenic Microbiology, Institute of Animal Husbandry and Veterinary, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
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Barbosa CD, Baqueta MR, Rodrigues Santos WC, Gomes D, Alvarenga VO, Teixeira P, Albano H, Rosa CA, Valderrama P, Lacerda IC. Data fusion of UPLC data, NIR spectra and physicochemical parameters with chemometrics as an alternative to evaluating kombucha fermentation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109875] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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DEMİRTAŞ A. Influence of Pinus brutia bark extract containing phenolic compounds on some commensal and pathogenic bacteria from the intestinal microflora. MEHMET AKIF ERSOY ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2020. [DOI: 10.24880/maeuvfd.709662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel ( Solenostemma argel Hayne) leaves using response surface methodology (RSM). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3071-3080. [PMID: 32624609 DOI: 10.1007/s13197-020-04340-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2020] [Accepted: 03/11/2020] [Indexed: 10/24/2022]
Abstract
In this study, phenolic compounds were extracted from Argel leaves using an ultrasound-assisted extraction (UAE) method. The extraction parameters (sonication temperature, time, and ethanol concentration) were optimized using a response surface methodology (Box-Behnken design), in order to maximize the total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of Argel leaf extracts (ALEs). The phenolic compounds of the ALEs obtained under optimized conditions were also identified. The optimum UAE conditions for achieving maximum TPC (72.27 g gallic acid equivalents kg-1 DW) and DPPH scavenging activity (86.15%) were a 60 °C temperature, a 37.07 min duration, and a 39.14% ethanol concentration. Under these conditions, the experimental values of TPC and DPPH scavenging activity were 73.02 g GAE kg-1 and 85.56%, respectively, which agreed with the predicted values. In addition, the major phenolic acids found in ALEs under the optimized extraction conditions were sinapic, p-coumaric, and ferulic acid. Overall, the findings of this study demonstrated the suitability of UAE and the success of RSM in optimizing the extraction conditions of bioactive compounds from ALEs.
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Phytochemical screening, antioxidant and antimicrobial activities of Opuntia streptacantha fruit skin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00518-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Vukmanović S, Vitas J, Malbaša R. Valorization of winery effluent using kombucha culture. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14627] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Stefan Vukmanović
- University of Novi Sad, Faculty of Technology Novi Sad Novi Sad Serbia
| | - Jasmina Vitas
- University of Novi Sad, Faculty of Technology Novi Sad Novi Sad Serbia
| | - Radomir Malbaša
- University of Novi Sad, Faculty of Technology Novi Sad Novi Sad Serbia
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Separation of phenolics from peony flowers and their inhibitory activities and action mechanism on bacterial biofilm. Appl Microbiol Biotechnol 2020; 104:4321-4332. [PMID: 32232531 DOI: 10.1007/s00253-020-10540-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 02/14/2020] [Accepted: 03/11/2020] [Indexed: 10/24/2022]
Abstract
Separation and enrichment of phenolics from peony flowers were performed to improve the anti-biofilm and antibacterial activities for the first time. Through several times of separation, the purity of phenolics components increased significantly, and the anti-biofilm and antibacterial activities of phenolics components against E. coli and S. aureus were also significantly improved. Finally, the phenolics of peony flowers in the eluent of silica gel column chromatography (PPF-ESGCC) were found to exhibit the highest anti-biofilm and antibacterial activities. The inhibition rates of PPF-ESGCC on biofilms of E. coli and S. aureus were 77.93%, and 87.03% respectively, at a very low concentration (1/2 MIC, 0.235 mg/mL). It was found that the biofilm inhibition was achieved by inhibiting their swimming, swarming, twitching motilities, exopolysaccharide (EPS) production, and quorum sensing (QS). Moreover, there was a positive dose-dependent relationship (r = 0.75 to 1) between the inhibition rates and concentrations of PPF-ESGCC during the critical biofilm-formation stage (1-3 days). Chemical composition analysis showed the PPF-ESGCC comprised of gallic acid, kaempferol-7-O-glucoside, and apigenin-7-O-glucoside. In conclusion, PPF-ESGCC exhibited strong inhibitory effect on biofilm formation and gallic acid, kaempferol-7-O-glucoside, and apigenin-7-O-glucoside might play a crucial role in inhibiting biofilm formation. Meanwhile, this study indicated that PPF-ESGCC, a new natural QS inhibitor and biofilm inhibitor, could be used as a novel intervention strategy to enhance the safety and quality of food.
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Shao X, Sun H, Jiang R, Yu Y. Physical and antibacterial properties of corn distarch phosphate/carboxymethyl cellulose composite films containing tea polyphenol. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14401] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Xinru Shao
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
- Changbai Mountain Edible Plant Resources Development Engineering Center Tonghua Normal University Tonghua PR China
| | - Haitao Sun
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
- Changbai Mountain Edible Plant Resources Development Engineering Center Tonghua Normal University Tonghua PR China
| | - Ruiping Jiang
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
- Changbai Mountain Edible Plant Resources Development Engineering Center Tonghua Normal University Tonghua PR China
| | - Yaxuan Yu
- College of Food Science and Engineering Tonghua Normal University Tonghua PR China
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Bhattacharya D, Sinha R, Mukherjee P, Howlader DR, Nag D, Sarkar S, Koley H, Withey JH, Gachhui R. Anti-virulence activity of polyphenolic fraction isolated from Kombucha against Vibrio cholerae. Microb Pathog 2019; 140:103927. [PMID: 31846743 DOI: 10.1016/j.micpath.2019.103927] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 02/07/2023]
Abstract
The use of traditional foods and beverages or their bioactive compounds as anti-virulence agents is a new alternative method to overcome the increased global emergence of antimicrobial resistance in enteric pathogens. In the present study, we investigated the anti-virulence activity of a polyphenolic fraction previously isolated from Kombucha, a 14-day fermented beverage of sugared black tea, against Vibrio cholerae O1. The isolated fraction was mainly composed of the polyphenols catechin and isorhamnetin. The fraction, the individual polyphenols and the combination of the individual polyphenols significantly inhibited bacterial swarming motility and expression of flagellar regulatory genes motY and flaC, even at sub-inhibitory concentrations. The polyphenolic compounds also decreased bacterial protease secretion and mucin penetration in vitro. In vivo study revealed that the polyphenolic fraction significantly inhibited V. cholerae induced fluid accumulation in the rabbit ileal loop model and intestinal colonization in suckling mice model. Therefore, the anti-virulence activity of the Kombucha polyphenolic fraction involved inhibition of motility and protease secretion of V. cholerae, thus preventing bacterial penetration through the mucin layer as well as fluid accumulation and bacterial colonization in the intestinal epithelial cells. The overall results implied that Kombucha might be considered as a potential alternative source of anti-virulence polyphenols against V. cholerae. To the best of our knowledge, this is the first report on the anti-virulence activity of Kombucha, mostly attributed to its polyphenolic content.
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Affiliation(s)
- Debanjana Bhattacharya
- Department of Life Science & Biotechnology, Jadavpur University, 188 Raja S.C. Mullick Road, Kolkata, 700032, India
| | - Ritam Sinha
- Division of Bacteriology, National Institute of Cholera and Enteric Diseases (NICED), P-33 CIT Road, Scheme XM, Beliaghata, Kolkata, 700010, India
| | - Priyadarshini Mukherjee
- Division of Bacteriology, National Institute of Cholera and Enteric Diseases (NICED), P-33 CIT Road, Scheme XM, Beliaghata, Kolkata, 700010, India
| | - Debaki Ranjan Howlader
- Division of Bacteriology, National Institute of Cholera and Enteric Diseases (NICED), P-33 CIT Road, Scheme XM, Beliaghata, Kolkata, 700010, India
| | - Dhrubajyoti Nag
- Division of Bacteriology, National Institute of Cholera and Enteric Diseases (NICED), P-33 CIT Road, Scheme XM, Beliaghata, Kolkata, 700010, India
| | - Soumyadev Sarkar
- Department of Life Science & Biotechnology, Jadavpur University, 188 Raja S.C. Mullick Road, Kolkata, 700032, India
| | - Hemanta Koley
- Division of Bacteriology, National Institute of Cholera and Enteric Diseases (NICED), P-33 CIT Road, Scheme XM, Beliaghata, Kolkata, 700010, India
| | - Jeffrey H Withey
- Department of Biochemistry, Microbiology, and Immunology, Wayne State University, School of Medicine, Detroit, MI, USA
| | - Ratan Gachhui
- Department of Life Science & Biotechnology, Jadavpur University, 188 Raja S.C. Mullick Road, Kolkata, 700032, India.
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Gutiérrez-Venegas G, Gómez-Mora JA, Meraz-Rodríguez MA, Flores-Sánchez MA, Ortiz-Miranda LF. Effect of flavonoids on antimicrobial activity of microorganisms present in dental plaque. Heliyon 2019; 5:e03013. [PMID: 31886429 PMCID: PMC6921118 DOI: 10.1016/j.heliyon.2019.e03013] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/22/2019] [Accepted: 12/06/2019] [Indexed: 12/29/2022] Open
Abstract
PURPOSE Dental caries is a multi-factorial oral disease, requiring a susceptible host, cariogenic microorganisms and suitable substrate. Caries is extended worldwide in spite of the availability of countless prophylactic means, including fluoride toothpaste and dental sealers. Many efforts have been made to achieve isolation of pure natural products for medicinal use. Flavonoids are bioactive polyphenol compounds possessing multidimensional effects such as antibacterial action. METHODS The present study targeted the characterization of antibacterial and antifungal activity of various flavonoids (apigenin, catechin, luteolin, morin, myricetin, naringin, quercetin and rutin). Nine strains present in dental plaque were used: Agreggatibacter actinomycetemcomitans, Actinomyces naeslundii, Actinomyces viscosus, Enterococcus faecalis, Escherichia coli, Lactobacillus casei, Staphylococcus aureus, Streptococcus oralis and Streptococcus sanguinis as well as Candida albicans fungal strain. RESULTS Results revealed that luteolin, morin, naringin, quercetin and rutin effectively inhibited bacterial and fungal growth. However, morin was the most effective flavonoid. CONCLUSION It might then be concluded that flavonoids show bacteriostatic effect on all of tested bacteria and fungus.
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Affiliation(s)
- Gloria Gutiérrez-Venegas
- Laboratorio de Bioquímica, División de Estudios de Posgrado e Investigación, Facultad de Odontología, Universidad Nacional Autónoma de México, Ciudad de México, 04510, Mexico
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Ma Y, Ding S, Fei Y, Liu G, Jang H, Fang J. Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106712] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Cardoso RR, Neto RO, Dos Santos D'Almeida CT, do Nascimento TP, Pressete CG, Azevedo L, Martino HSD, Cameron LC, Ferreira MSL, Barros FARD. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Res Int 2019; 128:108782. [PMID: 31955755 DOI: 10.1016/j.foodres.2019.108782] [Citation(s) in RCA: 109] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 10/18/2019] [Accepted: 10/26/2019] [Indexed: 01/30/2023]
Abstract
UPLC-QTOF-MSE phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127 phenolic compounds (70.2% flavonoids, 18.3% phenolic acids, 8.4% other polyphenols, 2.3% lignans and 0.8% stilbenes) were identified, with 103 phenolic compounds reported for the first time in kombuchas. A greater diversity and abundance of phenolic compounds was detected in black tea kombucha, which resulted in a higher antioxidant capacity. However, the green tea kombucha was the only one that presented antibacterial activity against all the bacteria tested and an increased antiproliferative activity against the cancer cell lines, which was attributed to the presence of catechins among the most abundant phenolic compounds and verbascoside as an exclusive compound. Thus, the type of tea used in the kombucha production interferes in its bioactive composition and properties.
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Affiliation(s)
| | | | - Carolina Thomaz Dos Santos D'Almeida
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Talita Pimenta do Nascimento
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil
| | | | - Luiz Claudio Cameron
- Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil
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Emiljanowicz KE, Malinowska-Pańczyk E. Kombucha from alternative raw materials - The review. Crit Rev Food Sci Nutr 2019; 60:3185-3194. [PMID: 31657623 DOI: 10.1080/10408398.2019.1679714] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Nowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained through the activity of a consortium of acetic acid bacteria and osmophilic yeast, which is also called "tea fungus." Kombucha obtained from tea is characterized by its health-promoting properties. Promising results in in vitro and in vivo studies have prompted research groups from around the world to search for alternative raw materials for tea fungus fermentation. Attempts are made to obtain functional beverages from leaves, herb infusions, vegetable pulp, fruit juices, or milk. This review focuses on describing the progress in obtaining a fermented beverage and bacterial cellulose using tea fungus on alternative raw materials.
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Affiliation(s)
- Katarzyna Ewa Emiljanowicz
- Department of Chemistry, Technology and Biotechnology of Food, Gdańsk University of Technology, Chemical Faculty, Gdańsk, Poland
| | - Edyta Malinowska-Pańczyk
- Department of Chemistry, Technology and Biotechnology of Food, Gdańsk University of Technology, Chemical Faculty, Gdańsk, Poland
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May A, Narayanan S, Alcock J, Varsani A, Maley C, Aktipis A. Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ 2019; 7:e7565. [PMID: 31534844 PMCID: PMC6730531 DOI: 10.7717/peerj.7565] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 07/29/2019] [Indexed: 01/02/2023] Open
Abstract
Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of a multispecies microbial ecosystem with complex interactions that are characterized by both cooperation and conflict. In kombucha, a complex community of bacteria and yeast initiates the fermentation of a starter tea (usually black or green tea with sugar), producing a biofilm that covers the liquid over several weeks. This happens through several fermentative phases that are characterized by cooperation and competition among the microbes within the kombucha solution. Yeast produce invertase as a public good that enables both yeast and bacteria to metabolize sugars. Bacteria produce a surface biofilm which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it. The ethanol and acid produced during the fermentative process (by yeast and bacteria, respectively) may also help to protect the system from invasion by microbial competitors from the environment. Thus, kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Further, it has the potential to be artificially selected to specialize it for particular human uses, including the development of antimicrobial ecosystems and novel materials. Finally, kombucha is easily-propagated, non-toxic, and inexpensive, making it an excellent system for scientific inquiry and citizen science.
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Affiliation(s)
- Alexander May
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Department of Psychology, Arizona State University, Tempe, AZ, USA
| | - Shrinath Narayanan
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Joe Alcock
- University of New Mexico, Albuquerque, NM, USA
| | - Arvind Varsani
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Structural Biology Research Unit, Department of Clinical Laboratory Sciences, University of Cape Town, Cape Town, South Africa
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
| | - Carlo Maley
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Athena Aktipis
- Department of Psychology, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
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Nazemi L, Hashemi SJ, Daie Ghazvini R, Saeedi M, Khodavaisy S, Barac A, Modiri M, Akbari Dana M, Zare shahrabadi Z, Rezaie S. Investigation of cgrA and cyp51A gene alternations in Aspergillus fumigatus strains exposed to kombucha fermented tea. Curr Med Mycol 2019; 5:36-42. [PMID: 31850395 PMCID: PMC6910712 DOI: 10.18502/cmm.5.3.1745] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 07/28/2019] [Accepted: 08/26/2019] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND AND PURPOSE Aspergillus fumigatus is one of the most common opportunistic fungus, which causes infection in immunocompromised and neutropenic patients. The current guidelines recommend voriconazole as the initial therapeutic and prophylactic agent for almost all cases, especially in patients with organ transplants, which leads to increased medication resistance in A. fumigatus. The aim of the present study was to evaluate the antifungal activity and effect of kombucha as a natural compound on A. fumigatus growth, as well as on the expression of cgrA and cyp51A genes. MATERIALS AND METHODS A panel of 15 A. fumigatus strains with two quality controls of CM237 and CM2627 as susceptible and resistant strains were obtained from Tehran Medical Mycology Laboratory, Tehran,Iran(TMML).Antifungal susceptibility testing assay was performed according to the Clinical and Laboratory Standards Institute (CLSI) M38-A2 document. Moreover, the mycelial dry weight of the fungus was calculated before and after being treated with kombucha. In addition, the quantitative changes in the expression of cgrA and cyp51A genes were analyzed by real-time polymerase chain reaction (real-time PCR) technique. RESULTS In the present study, the minimum inhibitory concentration ranges of kombucha were measured at 6,170 and 12,300 μg/mL for ten A. fumigatus azole-susceptible strains and 24,700 μg/mL for five A. fumigatus resistant strains. Moreover, changes in mycelial dry weight under kombucha treatment conditions underwent a significant reduction (P≤0.05). A coordinate down-regulation of expression in cgrA and cyp51A genes was observed in all azole-susceptible and -resistant A. fumigatus strains, after treating the fungus with different concentrations of kombucha (P≤0.05). CONCLUSION According to the obtained results, kombucha as a natural antioxidant , can exert inhibitory effects against the growth and expression of some genes in A. fumigatusstrains.
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Affiliation(s)
- Ladan Nazemi
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Seyed Jamal Hashemi
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Roshanak Daie Ghazvini
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mina Saeedi
- Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
- Persian Medicine and Pharmacy Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Sadegh Khodavaisy
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Aleksandra Barac
- Clinic for Infectious and Tropical Diseases, Clinical Center of Serbia, Faculty of Medicine, University of Belgrade, Belgrade, Serbia
| | - Mona Modiri
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Akbari Dana
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Zare shahrabadi
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Sassan Rezaie
- Division of Molecular Biology, Department of Medical Mycology and Parasitology, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
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Abuduaibifu A, Tamer CE. Evaluation of physicochemical and bioaccessibility properties of goji berry kombucha. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14077] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Aimidan Abuduaibifu
- Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa Turkey
| | - Canan Ece Tamer
- Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa Turkey
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Mirzai S, Rifai AO, Webb S, Rifai K, Reiner A. Probable Clostridium septicum pneumocephalus in a user of natural remedies with newly diagnosed diabetes mellitus type 1. IDCases 2019; 17:e00581. [PMID: 31312601 PMCID: PMC6610224 DOI: 10.1016/j.idcr.2019.e00581] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 06/19/2019] [Accepted: 06/19/2019] [Indexed: 11/16/2022] Open
Abstract
Clostridium septicum encephalitis is a rare cause of spontaneous, non-traumatic pneumocephalus. Systemic infections with this organism have a fulminant course, likely leading to death within 48 hours, and are commonly associated with hematological or colonic malignancies. The effectiveness of an antibacterial regimen is unknown because of a lack of studies. The best prognosis is observed in patients undergoing early surgical intervention for localized intracranial processes. Here we describe a case of rapidly developing C. septicum sepsis as a result of bacteremia and hematogenous spread, resulting in encephalitis and pneumocephalus in a patient without a diagnosed malignancy. The patient presented to the emergency department with diabetic ketoacidosis, which led to the diagnosis of new-onset type 1 diabetes mellitus. There are currently 19 reported cases of C. septicum central nervous system infections in the literature, with 12 of them having pneumocephalus. Natural remedies, such as drinking kombucha tea and performing coffee enemas, that were used by our patient may have played a role in the dissemination of C. septicum. In survivors of this fulminant illness, colonic and hematologic malignancies should be excluded because of their association with such infections. Type 1 diabetes mellitus, drinking kombucha tea, and performing coffee enemas may be newly recognized risk factors associated with the dissemination of C. septicum.
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Affiliation(s)
- Saeid Mirzai
- OMS III, Alabama College of Osteopathic Medicine, ACOM, 445 Health Sciences Blvd, Dothan, AL, 36303, USA
| | | | - Shana Webb
- Hypertension Kidney and Dialysis Specialists, 2507 Harrison Ave Unit 101, Panama City, FL, 32405, USA
| | - Kareem Rifai
- OMS I, Alabama College of Osteopathic Medicine, ACOM, 445 Health Sciences Blvd, Dothan, AL, 36303, USA
| | - Amanda Reiner
- OMS III, Alabama College of Osteopathic Medicine, ACOM, 445 Health Sciences Blvd, Dothan, AL, 36303, USA
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Blando F, Russo R, Negro C, De Bellis L, Frassinetti S. Antimicrobial and Antibiofilm Activity against Staphylococcus aureus of Opuntia ficus-indica (L.) Mill. Cladode Polyphenolic Extracts. Antioxidants (Basel) 2019; 8:antiox8050117. [PMID: 31052535 PMCID: PMC6562908 DOI: 10.3390/antiox8050117] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 04/25/2019] [Accepted: 04/28/2019] [Indexed: 12/04/2022] Open
Abstract
Plant extracts are a rich source of natural compounds with antimicrobial properties, which are able to prevent, at some extent, the growth of foodborne pathogens. The aim of this study was to investigate the potential of polyphenolic extracts from cladodes of Opuntia ficus-indica (L.) Mill. to inhibit the growth of some enterobacteria and the biofilm formation by Staphylococcus aureus. Opuntia ficus-indica cladodes at two stages of development were analysed for total phenolic content and antioxidant activity by Oxygen Radical Absorbance Capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) (in vitro assays) and by cellular antioxidant activity in red blood cells (CAA-RBC) (ex vivo assay). The Liquid Chromatography Time-of-Flight Mass Spectrometry (LC/MS–TOF) analysis of the polyphenolic extracts revealed high levels of piscidic acid, eucomic acid, isorhamnetin derivatives and rutin, particularly in the immature cladode extracts. Opuntia cladodes extracts showed a remarkable antioxidant activity (in vitro and ex vivo), a selective inhibition of the growth of Gram-positive bacteria, and an inhibition of Staphylococcus aureus biofilm formation. Our results suggest and confirm that Opuntia ficus-indica cladode extracts could be employed as functional food, due to the high polyphenolic content and antioxidant capacity, and used as natural additive for food process control and food safety.
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Affiliation(s)
- Federica Blando
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Research Unit of Lecce, Via Prov. le Lecce-Monteroni, 73100 Lecce, Italy.
| | - Rossella Russo
- Institute of Biology and Agricultural Biotechnology (IBBA), National Research Council (CNR), Research Unit of Pisa, Via Moruzzi 1, 56124 Pisa, Italy.
| | - Carmine Negro
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, 73100 Lecce, Italy.
| | - Luigi De Bellis
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), Salento University, 73100 Lecce, Italy.
| | - Stefania Frassinetti
- Institute of Biology and Agricultural Biotechnology (IBBA), National Research Council (CNR), Research Unit of Pisa, Via Moruzzi 1, 56124 Pisa, Italy.
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Lavefve L, Marasini D, Carbonero F. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:147-185. [PMID: 30678814 DOI: 10.1016/bs.afnr.2018.09.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.
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Affiliation(s)
- Laura Lavefve
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States; Direction des Etudes Et Prestations (DEEP), Institut Polytechnique UniLaSalle, Beauvais, France
| | - Daya Marasini
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States
| | - Franck Carbonero
- Department of Food Science and Center for Human Nutrition, University of Arkansas, Fayetteville, AR, United States.
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Bhattacharya D, Ghosh D, Bhattacharya S, Sarkar S, Karmakar P, Koley H, Gachhui R. Antibacterial activity of polyphenolic fraction of Kombucha against Vibrio cholerae: targeting cell membrane. Lett Appl Microbiol 2018; 66:145-152. [PMID: 29193174 DOI: 10.1111/lam.12829] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 11/22/2017] [Accepted: 11/23/2017] [Indexed: 11/28/2022]
Abstract
The present study was undertaken to determine the mechanism of antibacterial activity of a polyphenolic fraction, composed of mainly catechin and isorhamnetin, previously isolated from Kombucha, a 14-day fermented beverage of sugared black tea, against the enteropathogen Vibrio cholerae N16961. Bacterial growth was found to be seriously impaired by the polyphenolic fraction in a dose-dependent manner. Scanning Electron Microscopy demonstrated morphological alterations in bacterial cells when exposed to the polyphenolic fraction in a concentration-dependent manner. Permeabilization assays confirmed that the fraction disrupted bacterial membrane integrity in both time- and dose-dependent manners, which were proportional to the production of intracellular reactive oxygen species (ROS). Furthermore, each of the polyphenols catechin and isorhamnetin showed the ability to permeate bacterial cell membranes by generating oxidative stress, thereby suggesting their role in the antibacterial potential of Kombucha. Thus, the basic mechanism of antibacterial activity of the Kombucha polyphenolic fraction against V. cholerae involved bacterial membrane permeabilization and morphological changes, which might be due to the generation of intracellular ROS. To the best of our knowledge, this is the first report on the investigation of antibacterial mechanism of Kombucha, which is mostly attributed to its polyphenolic content. SIGNIFICANCE AND IMPACT OF THE STUDY The emergence of multidrug-resistant Vibrio cholerae strains has hindered an efficient anti-Vibrio therapy. This study has demonstrated the membrane damage-mediated antibacterial mechanism of Kombucha, a popular fermented beverage of sugared tea, which is mostly attributed to its polyphenolic content. This study also implies the exploitation of Kombucha as a potential new source of bioactive polyphenols against V. cholerae.
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Affiliation(s)
- D Bhattacharya
- Department of Life Science & Biotechnology, Jadavpur University, Kolkata, India
| | - D Ghosh
- Department of Life Science & Biotechnology, Jadavpur University, Kolkata, India
| | - S Bhattacharya
- Department of Life Science & Biotechnology, Jadavpur University, Kolkata, India
| | - S Sarkar
- Department of Life Science & Biotechnology, Jadavpur University, Kolkata, India
| | - P Karmakar
- Department of Life Science & Biotechnology, Jadavpur University, Kolkata, India
| | - H Koley
- Division of Bacteriology, National Institute of Cholera and Enteric Diseases (NICED), Beliaghata, Kolkata, India
| | - R Gachhui
- Department of Life Science & Biotechnology, Jadavpur University, Kolkata, India
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Harnessing the Power of Microbiome Assessment Tools as Part of Neuroprotective Nutrition and Lifestyle Medicine Interventions. Microorganisms 2018; 6:microorganisms6020035. [PMID: 29693607 PMCID: PMC6027349 DOI: 10.3390/microorganisms6020035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/02/2018] [Accepted: 04/20/2018] [Indexed: 12/11/2022] Open
Abstract
An extensive body of evidence documents the importance of the gut microbiome both in health and in a variety of human diseases. Cell and animal studies describing this relationship abound, whilst clinical studies exploring the associations between changes in gut microbiota and the corresponding metabolites with neurodegeneration in the human brain have only begun to emerge more recently. Further, the findings of such studies are often difficult to translate into simple clinical applications that result in measurable health outcomes. The purpose of this paper is to appraise the literature on a select set of faecal biomarkers from a clinician’s perspective. This practical review aims to examine key physiological processes that influence both gastrointestinal, as well as brain health, and to discuss how tools such as the characterisation of commensal bacteria, the identification of potential opportunistic, pathogenic and parasitic organisms and the quantification of gut microbiome biomarkers and metabolites can help inform clinical decisions of nutrition and lifestyle medicine practitioners.
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Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage. Journal of Food Science and Technology 2018; 55:1797-1805. [PMID: 29666532 DOI: 10.1007/s13197-018-3094-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2018] [Accepted: 02/26/2018] [Indexed: 10/17/2022]
Abstract
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.
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Zubaidah E, Dewantari FJ, Novitasari FR, Srianta I, Blanc PJ. Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2017.12.012] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Tang C, Xie B, Sun Z. Antibacterial activity and mechanism of B-type oligomeric procyanidins from lotus seedpod on enterotoxigenic Escherichia coli. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.046] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Al‐Juhaimi FY, Mohamed Ahmed IA, Adiamo OQ, Adisa AR, Ghafoor K, Özcan MM, Babiker EE. Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13496] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Fahad Y. Al‐Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Oladipupo Q. Adiamo
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Abdulraheem R. Adisa
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
| | - Mehmet M. Özcan
- Department of Food Engineering, Faculty of AgricultureUniversity of Selcuk Konya 42031 Turkey
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud University, P.O. Box 2460 Riyadh 11451 Saudi Arabia
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