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Liang W, Wang X, Zhang L, Jiao S, Song H, Sun J, Wang D. Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus. Food Chem 2024; 458:140242. [PMID: 38943965 DOI: 10.1016/j.foodchem.2024.140242] [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: 01/21/2024] [Revised: 06/09/2024] [Accepted: 06/25/2024] [Indexed: 07/01/2024]
Abstract
Kombucha was fermented by the pure cultured tea fungus, and the changes of functional compounds and their transformation were explored. After fermentation, the contents of total polyphenols, total flavonoids, quercetin, kaempferol and catechins respectively enhanced by 77.14%, 69.23%, 89.11%, 70.32% and 45.77% compared with the control, while flavonol glycosides reduced by 38.98%. The bioavailability of polyphenols and flavonoids respectively increased by 29.52% and 740.6%, and DPPH and ABTS respectively increased by 43.81% and 35.08% compared with the control. Correlation analysis showed that microorganisms and the antioxidant activity were highly positive correlation with total polyphenols, total flavonoids, EGC, EC, EGCG, ECG, quercetin and kaempferol, and negative correlation with kaempferol-3-glucoside. The constructed models confirmed that organic acids were more likely to damage the structure of tea leaves, and enzymes (polygalacturonidase and tannase) and solvents (acids, alcohols and esters) had a synergistic effect on the biotransformation of functional compounds.
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Affiliation(s)
- Weina Liang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Xiaotong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Luyao Zhang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Shiyang Jiao
- Tongliao Agricultural and Animal Husbandry Science Research Institute, Tongliao 028015, China
| | - Hairu Song
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Jianrui Sun
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China
| | - Dahong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China.
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2
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Su J, Tan Q, Tang Q, Tong Z, Yang M. Research progress on alternative kombucha substrate transformation and the resulting active components. Front Microbiol 2023; 14:1254014. [PMID: 37779696 PMCID: PMC10537971 DOI: 10.3389/fmicb.2023.1254014] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Accepted: 08/31/2023] [Indexed: 10/03/2023] Open
Abstract
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY). Traditional kombucha has various beneficial effects and can improve immunity. The significant market share of Kombucha can be attributed to the growing consumer inclination towards healthy foods within the functional beverage industry. The research focus has recently expanded from the probiotics of traditional black tea kombucha to encompass other teas, Chinese herbs, plant materials, and alternative substrates. There is a lack of comprehensive literature reviews focusing on substance transformation, functional, active substances, and efficacy mechanisms of alternative kombucha substrates. This article aimed to bridge this gap by providing an in-depth review of the biological transformation pathways of kombucha metabolites and alternative substrates. The review offers valuable insights into kombucha research, including substance metabolism and transformation, efficacy, pharmacological mechanism, and the purification of active components, offering direction and focus for further studies in this field.
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Affiliation(s)
| | | | | | | | - Minhe Yang
- Fujian Key Laboratory of Innate Immune Biology, College of Life Science, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, 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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Xiong RG, Wu SX, Cheng J, Saimaiti A, Liu Q, Shang A, Zhou DD, Huang SY, Gan RY, Li HB. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. Antioxidants (Basel) 2023; 12:1573. [PMID: 37627568 PMCID: PMC10451197 DOI: 10.3390/antiox12081573] [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: 07/05/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023] Open
Abstract
Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo leaf or mulberry leaf for the first time. Moreover, the effects of fermentation with leaf residues (infusion plus residues) or without leaf residues (only infusion) on the antioxidant properties of kombucha were compared. The ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography were utilized to measure the antioxidant capacities, total phenolic contents, as well as some compound concentrations of the kombucha. The results showed that two types of kombucha had high antioxidant capacities. Moreover, kombucha fermented with bamboo leaf residues (infusion plus residues) significantly enhanced its antioxidant capabilities (maximum increase 83.6%), total phenolic content (maximum increase 99.2%), concentrations of some compounds (luteolin-6-C-glucoside and isovitexin), and sensory acceptability, compared to that without residues (only infusion). In addition, fermentation with leaf residues had no significant effect on mulberry leaf kombucha. Overall, the bamboo leaf was more suitable for making kombucha with residues, while the mulberry leaf kombucha was suitable for fermentation with or without residues.
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Affiliation(s)
- Ruo-Gu Xiong
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Si-Xia Wu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Jin Cheng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Adila Saimaiti
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Qing Liu
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China; (Q.L.); (A.S.)
| | - Ao Shang
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China; (Q.L.); (A.S.)
| | - Dan-Dan Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Si-Yu Huang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
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Anantachoke N, Duangrat R, Sutthiphatkul T, Ochaikul D, Mangmool S. Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits. Foods 2023; 12:foods12091818. [PMID: 37174355 PMCID: PMC10178031 DOI: 10.3390/foods12091818] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.
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Affiliation(s)
- Natthinee Anantachoke
- Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand
| | - Ratchanee Duangrat
- Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
| | - Tanyarat Sutthiphatkul
- Department of Biology, School of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Duangjai Ochaikul
- Department of Biology, School of Science, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Supachoke Mangmool
- Department of Pharmacology, Faculty of Science, Mahidol University, Bangkok 10400, Thailand
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7
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Bortolomedi BM, Paglarini CS, Brod FCA. Bioactive compounds in kombucha: A review of substrate effect and fermentation conditions. Food Chem 2022; 385:132719. [DOI: 10.1016/j.foodchem.2022.132719] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/15/2022] [Accepted: 03/14/2022] [Indexed: 01/19/2023]
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8
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Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation. Antioxidants (Basel) 2022; 11:antiox11081425. [PMID: 35892627 PMCID: PMC9394258 DOI: 10.3390/antiox11081425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/13/2022] [Accepted: 07/21/2022] [Indexed: 12/10/2022] Open
Abstract
This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid fermentation, while two-step fermentation consisted of lactic acid fermentation followed by acetic acid fermentation. Acetobacter pasteurianus PCH 325, isolated from an over-ripened peach, was selected for acetic acid fermentation based on its growth and organic acid production characteristics. Acetic acid fermentation conditions were optimized for one- and two-step fermentation: 3% fermentation alcohol for both processes; 8% and 4% sucrose, respectively; and fermentation at 25 °C for both processes. For lactic acid fermentation of TFG, the inoculum and optimized conditions reported previously were used. Under the optimized conditions, the acetic acid content in OFG and TFG increased 21.20- and 29.51-fold, respectively. Furthermore, through two-step fermentation, γ-aminobutyric acid and lactic acid were produced up to 31.49 ± 1.17 mg/L and 243.44 ± 58.15 mg/L, respectively, which together with acetic acid could contribute to the higher DPPH scavenging activity of TFG. This study suggests that two-step fermentation may be a valuable strategy in industry for raising the amount of acetic acid and/or providing additional bioactive compounds.
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Barakat N, Beaufort S, Rizk Z, Bouajila J, Taillandier P, El Rayess Y. Kombucha analogues around the world: A review. Crit Rev Food Sci Nutr 2022; 63:10105-10129. [PMID: 35486588 DOI: 10.1080/10408398.2022.2069673] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Kombucha is a traditional healthy beverage usually made by the fermentation of sweetened tea with a symbiotic culture of bacteria and yeast. The consumption of kombucha is associated with numerous health benefits and therefore the beverage has attracted the attention of consumers worldwide. Non-typical substrates (fruits, vegetables, plants, herbs, dairy, and by-products) are being inoculated with the kombucha consortium in an attempt to develop new products. This review paper reviews the fermentation parameters for different non-tea substrates used to make kombucha, in addition to the findings obtained in terms of physico-chemical analysis, biological activities and sensory evaluation.
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Affiliation(s)
- Nathalie Barakat
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Sandra Beaufort
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Ziad Rizk
- Wine Department, Lebanese Agricultural Research Institute, Jdeideh, Lebanon
| | - Jalloul Bouajila
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Patricia Taillandier
- INPT, UPS, CNRS, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France
| | - Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
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Ziemlewska A, Nizioł-Łukaszewska Z, Bujak T, Zagórska-Dziok M, Wójciak M, Sowa I. Effect of fermentation time on the content of bioactive compounds with cosmetic and dermatological properties in Kombucha Yerba Mate extracts. Sci Rep 2021; 11:18792. [PMID: 34552134 PMCID: PMC8458284 DOI: 10.1038/s41598-021-98191-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Accepted: 08/31/2021] [Indexed: 02/08/2023] Open
Abstract
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria belonging to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, which has health-promoting properties. The paper presents the evaluation of ferments as a potential cosmetic raw material obtained from Yerba Mate after different fermentation times with the addition of Kombucha. Fermented and unfermented extracts were compared in terms of chemical composition and biological activity. The antioxidant potential of obtained ferments was analyzed by evaluating the scavenging of external and intracellular free radicals. Cytotoxicity was determined on keratinocyte and fibroblast cell lines, resulting in significant increase in cell viability for the ferments. The ferments, especially after 14 and 21 days of fermentation showed strong ability to inhibit (about 40% for F21) the activity of lipoxygenase, collagenase and elastase enzymes and long-lasting hydration after their application on the skin. Moreover, active chemical compounds, including phenolic acids, xanthines and flavonoids were identified by HPLC/ESI-MS. The results showed that both the analyzed Yerba Mate extract and the ferments obtained with Kombucha may be valuable ingredients in cosmetic products.
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Affiliation(s)
- Aleksandra Ziemlewska
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Zofia Nizioł-Łukaszewska
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Tomasz Bujak
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Martyna Zagórska-Dziok
- grid.445362.20000 0001 1271 4615Department of Technology of Cosmetic and Pharmaceutical Products, University of Information Technology and Management in Rzeszow, Rzeszow, Poland
| | - Magdalena Wójciak
- grid.411484.c0000 0001 1033 7158Department of Analytical Chemistry, Medical University of Lublin, Lublin, Poland
| | - Ireneusz Sowa
- grid.411484.c0000 0001 1033 7158Department of Analytical Chemistry, Medical University of Lublin, Lublin, Poland
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