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Hassler V, Brand N, Wefers D. Isolation and characterization of exopolysaccharides from kombucha samples of different origins. Int J Biol Macromol 2024; 267:131377. [PMID: 38583850 DOI: 10.1016/j.ijbiomac.2024.131377] [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: 01/24/2024] [Revised: 03/13/2024] [Accepted: 04/02/2024] [Indexed: 04/09/2024]
Abstract
Kombucha is prepared by fermenting sugared green or black tea with a symbiotic culture of bacteria and yeast (SCOBY). Some of the bacteria within the SCOBY are known to form exopolysaccharides (EPS) from sucrose. However, it is yet unknown whether water-soluble EPS are formed in kombucha, and if so, which specific EPS are present. Therefore, different kombucha samples were prepared by fermentation of green and black tea with SCOBYs from different manufacturers. Subsequently, the EPS were isolated and characterized by using various chromatographic methods, partial enzymatic hydrolyses and NMR spectroscopy. It was demonstrated that levans with a varying degree of branching at position O1 (4.3-7.9 %) are present, while only trace amounts of glucans were detected. Furthermore, levans isolated from kombucha had a comparably low molecular weight and the content of levan within the kombucha samples varied from 33 to 562 mg levan/L kombucha. Therefore, our study demonstrated that levans are the main EPS type in kombucha and that levan amounts and structures varied when different starter cultures and ingredients were used. Furthermore, we provide a comprehensive data set on the structural variability of levans from kombucha.
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Affiliation(s)
- Verena Hassler
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Nele Brand
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Daniel Wefers
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle, Germany.
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2
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Jansen CA, Zanzarin DM, Março PH, Porto C, do Prado RM, Carvalhaes F, Pilau EJ. Metabolomic kinetics investigation of Camellia sinensis kombucha using mass spectrometry and bioinformatics approaches. Heliyon 2024; 10:e28937. [PMID: 38601539 PMCID: PMC11004822 DOI: 10.1016/j.heliyon.2024.e28937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 03/19/2024] [Accepted: 03/27/2024] [Indexed: 04/12/2024] Open
Abstract
Kombucha is created through the fermentation of Camellia sinensis tea leaves, along with sucrose, utilizing a symbiotic consortium of bacteria and yeast cultures. Nonetheless, there exists a dearth of comprehensive information regarding the spectrum of metabolites that constitute this beverage. To explore this intricate system, metabolomics was used to investigate fermentation kinetics of Kombucha. For that, an experimental framework was devised to assess the impact of varying sucrose concentrations and fermentation temperatures over a ten-day period of kombucha fermentation. Following fermentation, samples were analyzed using an LC-QTOF-MS system and a distinctive metabolomic profile was observed. Principal component analysis was used to discriminate between metabolite profiles. Moreover, the identified compounds were subjected to classification using the GNPS platform. The findings underscore notable differences in compound class concentrations attributable to distinct fermentation conditions. Furthermore, distinct metabolic pathways were identified, specially some related to the biotransformation of flavonoids. This comprehensive investigation offers valuable insights into the pivotal role of SCOBY in driving metabolite production and underscores the potential bioactivity harbored within Kombucha.
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Affiliation(s)
- Cler Antônia Jansen
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
| | - Daniele Maria Zanzarin
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
| | - Paulo Henrique Março
- Federal University of Technology of the Paraná State (UTFPR), Campo Mourão, PR, Brazil
| | - Carla Porto
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- MS Bioscience, Maringá, PR, Brazil
| | - Rodolpho Martin do Prado
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Département des Sciences Animales, Université Laval, Québec, QC, Canada
| | | | - Eduardo Jorge Pilau
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
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3
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Jakubczyk K, Nowak A, Muzykiewicz-Szymańska A, Kucharski Ł, Szymczykowska K, Janda-Milczarek K. Kombucha as a Potential Active Ingredient in Cosmetics-An Ex Vivo Skin Permeation Study. Molecules 2024; 29:1018. [PMID: 38474530 DOI: 10.3390/molecules29051018] [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: 01/19/2024] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
Kombucha is a non-alcoholic beverage, that is increasingly used in the cosmetic industry. The available literature reports the positive effects of kombucha on the skin, in particular its antioxidant action. However, there is a lack of information on skin permeation and the accumulation of active ingredients showing such effects. Skin aging is largely dependent on oxidative stress, therefore in our study we assessed the ex vivo permeation of two types of kombucha (green and black tea) through porcine skin. The antioxidant activity (DPPH, ABTS, FRAP methods) and total polyphenol content of these extracts were determined before and after permeation testing. Moreover, the content of selected phenolic acids as well as caffeine was assessed. Skin permeation was determined using a Franz diffusion cell. The antioxidant activity of both Kombuchas was found to be high. In addition, gallic acid, chlorogenic acid, protocatechuic acid, coumaric acid, m-hydroxybenzoic acid, and caffeine were identified. A 24-h ex vivo study showed the permeation of some phenolic acids and caffeine and their accumulation in the skin. Our results confirm the importance of studying the skin permeation of what are still little known ingredients in cosmetic preparations. Evaluation of the accumulation of these ingredients can guarantee the efficacy of such preparations.
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Affiliation(s)
- Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
| | - Anna Nowak
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Anna Muzykiewicz-Szymańska
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Łukasz Kucharski
- Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich Ave. 72, 70-111 Szczecin, Poland
| | - Kinga Szymczykowska
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
| | - Katarzyna Janda-Milczarek
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland
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Sales AL, Cunha SC, Ferreira IM, Morgado J, Melo L, DePaula J, Miguel MAL, Farah A. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas. Foods 2024; 13:484. [PMID: 38338619 PMCID: PMC10855110 DOI: 10.3390/foods13030484] [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: 12/31/2023] [Revised: 01/11/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Kombucha is a fermented beverage traditionally made from the leaves of Camelia sinensis. The market has drastically expanded recently, and the beverage has become more elaborated with new, healthy food materials and flavors. Pruning and harvesting during coffee production may generate tons of coffee leaves that are discarded although they contain substantial amounts of bioactive compounds, including those found in maté tea and coffee seeds. This study characterized the changes in volatilome, microbial, and sensory profiles of pure and blended arabica coffee leaf tea kombuchas between 3-9 days of fermentation. Acceptance was also evaluated by consumers from Rio de Janeiro (n = 103). Kombuchas (K) were prepared using black tea kombucha starter (BTKS) (10%), sucrose (10%), a symbiotic culture of Bacteria and Yeasts (SCOBY) (2.5%), and a pure coffee leaf infusion (CL) or a 50:50 blend with toasted maté infusion (CL-TM) at 2.5%. The RATA test was chosen for sensory profile characterization. One hundred volatile organic compounds were identified when all infusions and kombucha samples were considered. The potential impact compounds identified in CL K and CL-TM K were: methyl salicylate, benzaldehyde, hexanal, nonanal, pentadecanal, phenylethyl-alcohol, cedrol, 3,5-octadien-2-one, β-damascenone, α-ionone, β-ionone, acetic acid, caproic acid, octanoic acid, nonanoic acid, decanoic acid, isovaleric acid, linalool, (S)-dihydroactinidiolide, isoamyl alcohol, ethyl hexanoate, and geranyl acetone. Aroma and flavor descriptors with higher intensities in CL K included fruity, peach, sweet, and herbal, while CL-TM K included additional toasted mate notes. The highest mean acceptance score was given to CL-TM K and CL K on day 3 (6.6 and 6.4, respectively, on a nine-point scale). Arabica coffee leaf can be a co-product with similar fingerprinting to maté and black tea, which can be explored for the elaboration of potentially healthy fermented beverages in food industries.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C. Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Isabel M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; (S.C.C.)
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Lauro Melo
- Laboratório de Análise Sensorial e Estudos do Consumidor (LASEC), Escola de Química, Universidade Federal do Rio de Janeiro, Avenida Athos da Silveira Ramos, 149, CT, Bl. E, Rio de Janeiro 21941-909, Brazil;
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
| | - Marco Antonio L. Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratóriode Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; (A.L.S.); (J.M.); (J.D.)
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Geraris Kartelias I, Karantonis HC, Giaouris E, Panagiotakopoulos I, Nasopoulou C. Kombucha Fermentation of Olympus Mountain Tea ( Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties. Foods 2023; 12:3496. [PMID: 37761205 PMCID: PMC10528074 DOI: 10.3390/foods12183496] [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: 08/22/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed (p < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin-Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties.
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Affiliation(s)
- Ioannis Geraris Kartelias
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Haralabos Christos Karantonis
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Ioannis Panagiotakopoulos
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Constantina Nasopoulou
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
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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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Sales AL, Cunha SC, Morgado J, Cruz A, Santos TF, Ferreira IMPLVO, Fernandes JO, Miguel MAL, Farah A. Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas. Foods 2023; 12:2710. [PMID: 37509803 PMCID: PMC10379779 DOI: 10.3390/foods12142710] [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: 06/13/2023] [Revised: 07/01/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people's lives. This study aimed to elaborate kombuchas from coffee cascara tea, evaluate their microbial profile, and monitor the changes in the volatile profile during fermentation, together with sensory attributes and acceptance by consumers from Rio de Janeiro (n = 113). Arabica coffee cascaras from Brazil and Nicaragua were used to make infusions, to which black tea kombucha, a Symbiotic Culture of Bacteria and Yeasts (SCOBY), and sucrose were added. Fermentation of plain black tea kombucha was also monitored for comparison. The volatile profile was analyzed after 0, 3, 6, and 9 days of fermentation via headspace solid phase microextraction GC-MS. A total of 81 compounds were identified considering all beverages, 59 in coffee cascara kombuchas and 59 in the black tea kombucha, with 37 common compounds for both. An increase mainly in acids and esters occurred during fermentation. Despite the similarity to black tea kombucha, some aldehydes, esters, alcohols, and ketones in coffee cascara kombucha were not identified in black tea kombucha. Potential impact compounds in CC were linalool, decanal, nonanal, octanal, dodecanal, ethanol, 2-ethylhexanol, ethyl acetate, ethyl butyrate, ethyl acetate, β-damascenone, γ-nonalactone, linalool oxide, phenylethyl alcohol, geranyl acetone, phenylacetaldehyde, isoamyl alcohol, acetic acid, octanoic acid, isovaleric acid, ethyl isobutyrate, ethyl hexanoate, and limonene. The mean acceptance scores for cascara kombuchas varied between 5.7 ± 0.53 and 7.4 ± 0.53 on a nine-point hedonic scale, with coffee cascara from three-day Nicaragua kombucha showing the highest score, associated with sweetness and berry, honey, woody, and herbal aromas and flavors. The present results indicate that coffee cascara is a promising by-product for elaboration of fermented beverages, exhibiting exotic and singular fingerprinting that can be explored for applications in the food industry.
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Affiliation(s)
- Amanda Luísa Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Sara C Cunha
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Jéssika Morgado
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Adriano Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Rio de Janeiro 20260-100, Brazil
| | - Thiago F Santos
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Isabel M P L V O Ferreira
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - José O Fernandes
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Marco Antonio L Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro 21941-902, Brazil
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
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9
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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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10
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Frolova Y, Vorobyeva V, Vorobyeva I, Sarkisyan V, Malinkin A, Isakov V, Kochetkova A. Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins. FERMENTATION-BASEL 2023; 9:552. [DOI: 10.3390/fermentation9060552] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2023]
Abstract
Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.
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Affiliation(s)
- Yuliya Frolova
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Valentina Vorobyeva
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Irina Vorobyeva
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Varuzhan Sarkisyan
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Alexey Malinkin
- Laboratory of Food Chemistry, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Vasily Isakov
- Department of Gastroenterology & Hepatology, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
| | - Alla Kochetkova
- Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia
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11
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Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK. Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. Microorganisms 2023; 11:1344. [PMID: 37317318 DOI: 10.3390/microorganisms11051344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023] Open
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Siew Wen Lau
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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12
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Teixeira Oliveira J, Machado da Costa F, Gonçalvez da Silva T, Dotto Simões G, Dos Santos Pereira E, Quevedo da Costa P, Andreazza R, Cavalheiro Schenkel P, Pieniz S. Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential. Food Chem 2023; 408:135206. [PMID: 36528993 DOI: 10.1016/j.foodchem.2022.135206] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 11/25/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
The present study aimed to carry out the physical-chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential.
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Affiliation(s)
- Jordan Teixeira Oliveira
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Fernanda Machado da Costa
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Taiciane Gonçalvez da Silva
- Programa de Pós-Graduação em Biotecnologia, Centro de Desenvolvimento Tecnológico, Universidade Federal de Pelotas, 96010-900 Capão do Leão-RS, Brazil
| | - Greice Dotto Simões
- Departamento de Nutrição, Universidade Federal de Pelotas, 96010-610, Pelotas-RS, Brasil
| | - Elisa Dos Santos Pereira
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Faculdade de Agronomia, Universidade Federal de Pelotas, 96010-900 Capão do Leão-RS, Brazil
| | - Paola Quevedo da Costa
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Robson Andreazza
- Programa de Pós-Graduação em Ciências Ambientais, Universidade Federal de Pelotas, 96010-020 Pelotas-RS, Brazil
| | - Paulo Cavalheiro Schenkel
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil
| | - Simone Pieniz
- Programa de Pós-Graduação em Nutrição e Alimentos, Faculdade de Nutrição, Universidade Federal de Pelotas, 96610-010 Pelotas-RS, Brazil.
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13
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Sales AL, Iriondo-DeHond A, DePaula J, Ribeiro M, Ferreira IMPLVO, Miguel MAL, Del Castillo MD, Farah A. Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages. Foods 2023; 12:foods12091905. [PMID: 37174444 PMCID: PMC10177953 DOI: 10.3390/foods12091905] [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: 03/21/2023] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6-3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10-55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81-90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.
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Affiliation(s)
- Amanda L Sales
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Amaia Iriondo-DeHond
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - Juliana DePaula
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
| | - Mafalda Ribeiro
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal
| | - Marco Antonio L Miguel
- Laboratório de Microbiologia de Alimentos, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. I, Rio de Janeiro21941-902, Brazil
| | - María Dolores Del Castillo
- Laboratório de Biociencia de Alimentos, Instituto de Investigación em Ciencias de La Alimentación (CIAL) CSIC-UAM, Calle Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Adriana Farah
- Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo (NUPECAFÉ), Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil
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14
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Determination of phenolic composition, antioxidant activity, and cytotoxicity characteristics of kombucha beverage containing Echium amoenum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01856-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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15
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In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H 2O 2-Induced Oxidative Stress in Human Skin Cells and Yeast Model. Int J Mol Sci 2023; 24:ijms24054388. [PMID: 36901817 PMCID: PMC10002260 DOI: 10.3390/ijms24054388] [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: 11/30/2022] [Revised: 02/03/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
The fruits of R. nigrum L., A. melanocarpa Michx., and V. myrtillus L. are well-known natural plant materials with proven antioxidant activity. This work attempts to compare the antioxidant properties of extracts of these plants and ferments obtained during their fermentation using a consortium of microorganisms referred to as kombucha. As part of the work, a phytochemical analysis of extracts and ferments was carried out using the UPLC-MS method and the content of the main components was determined. The antioxidant properties of the tested samples and their cytotoxicity were assessed with the use of DPPH and ABTS radicals. The protective effect against hydrogen peroxide-induced oxidative stress was also assessed. The possibility of inhibiting the increase in the intracellular level of reactive oxygen species was carried out on both human skin cells (keratinocytes and fibroblasts) and the yeast Saccharomyces cerevisiae (wild-type strains and sod1Δ deletion mutants). The conducted analyses showed that the ferments obtained are characterized by a greater variety of biologically active compounds; in most cases they do not cause a cytotoxic effect, show strong antioxidant properties, and can reduce oxidative stress in both human and yeast cells. This effect depends on the concentration used and the fermentation time. The results obtained indicate that the tested ferments can be considered as an extremely valuable raw material protecting cells against the negative effects of oxidative stress.
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16
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Dynamic Analysis of the Bacterial Community and Determination of Antioxidant Capacity during the Fermentation of Sour Tea. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
The imbalance of the redox state caused by extra reactive oxygen species is closely related to many diseases. Therefore, it is necessary for people to ingest antioxidants through food. The safety of some synthetic antioxidants has been questioned. In this context, it is worth exploring natural and safe antioxidants from biological sources. Tea has good antioxidant activity, and the antioxidant activity of fermented sour tea is better than that of other types. It is necessary to clarify the antioxidant capacity of sour tea during fermentation, as well as the microbial community and its sources. Nonculture and culture-dependent methods were adopted to track the changes in the microbial population and community structure during the fermentation of sour tea. Sequence analysis of 16S rRNA gene amplification revealed significant differences in community complexity and structure at different fermentation times. The highest proportion of operational taxonomic units (OTU s) in all samples was Latilactobacillus, which was determined to be Lactiplantibacillus plantarum by further analysis. The second highest proportion of OTUs was Enterobacter. With the fermentation of sour tea, the antioxidant capacity increased, and all isolated Lb. plantarum had good DPPH clearance rates. Our findings suggest that Lb. plantarum plays a crucial role in the fermentation process of sour tea. The possibility of discovering new antioxidants was provided by the determination of the antioxidant capacity and bacterial community during the fermentation of sour tea.
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17
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Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts. J Fungi (Basel) 2023; 9:jof9020165. [PMID: 36836280 PMCID: PMC9964396 DOI: 10.3390/jof9020165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/28/2023] Open
Abstract
This research demonstrated an excellent potential approach for utilizing Miang fermentation broth (MF-broth), a liquid residual byproduct from the Miang fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from Miang samples were screened for their potential to ferment MF-broth and four isolates, P2, P3, P7 and P9 were selected, based on the characteristics of low alcoholic production, probiotic properties, and tannin tolerance. Based on a D1/D2 rDNA sequence analysis, P2 and P7 were identified to be Wikerhamomyces anomalus, while P3 and P9 were Cyberlindnera rhodanensis. Based on the production of unique volatile organic compounds (VOCs), W. anomalus P2 and C. rhodanensis P3 were selected for evaluation of MF-broth fermentation via the single culture fermentation (SF) and co-fermentation (CF) in combination with Saccharomyces cerevisiae TISTR 5088. All selected yeasts showed a capability for growth with 6 to 7 log CFU/mL and the average pH value range of 3.91-4.09. The ethanol content of the fermented MF-broth ranged between 11.56 ± 0.00 and 24.91 ± 0.01 g/L after 120 h fermentation, which is categorized as a low alcoholic beverage. Acetic, citric, glucuronic, lactic, succinic, oxalic and gallic acids slightly increased from initial levels in MF-broth, whereas the bioactive compounds and antioxidant activity were retained. The fermented MF-broth showed distinct VOCs profiles between the yeast groups. High titer of isoamyl alcohol was found in all treatments fermented with S. cerevisiae TISTR 5088 and W. anomalus P2. Meanwhile, C. rhodanensis P3 fermented products showed a higher quantity of ester groups, ethyl acetate and isoamyl acetate in both SF and CF. The results of this study confirmed the high possibilities of utilizing MF-broth residual byproduct in for development of health-targeted beverages using the selected non-Saccharomyces yeast.
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18
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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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Pavlović MO, Stajić M, Gašić U, Duletić-Laušević S, Ćilerdžić J. The chemical profiling and assessment of antioxidative, antidiabetic and antineurodegenerative potential of Kombucha fermented Camellia sinensis, Coffea arabica and Ganoderma lucidum extracts. Food Funct 2023; 14:262-276. [PMID: 36484426 DOI: 10.1039/d2fo02979k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
The scientific interest in the medicinal properties of Kombucha beverages, a carbonated drink with live microorganisms, has increased recently. Hence, the aim of this study was to determine the chemical profile and to examine the antioxidant, antidiabetic and antineurodegenerative potential of unfermented and also Kombucha fermented Camellia sinensis (green tea), Coffea arabica (coffee), and Ganoderma lucidum (Reishi) extracts. The extracts were prepared as follows: the first (unfermented) set contained 1 L of water, 50 g of sucrose and 20 g of dried and ground green tea, coffee, or Reishi basidiocarp, while the second (fermented) set contained all of the aforementioned ingredients individually inoculated with Kombucha and fermented for 21 days. The chemical analysis was conducted using liquid chromatography-mass spectrometry (LC-MS). The antioxidant activity was assessed by DPPH, total reducing power (TRP), and β-carotene bleaching assays. The inhibition of α-amylase and α-glucosidase activity was used to estimate the antidiabetic potential, while the level of inhibition of acetylcholinesterase (AChE) and tyrosinase (TYR) was used to evaluate the antineurodegenerative activity. The results suggested that the fermented extracts of green tea, coffee, and Reishi exert significant antioxidant effects, although they were lower compared to the unfermented extracts. The unfermented green tea extract exhibited the highest DPPH-scavenging activity (87.46%) and the highest preservation of β-carotene (92.41%), while the fermented coffee extract showed the highest TRP (120.14 mg AAE per g) at 10 mg mL-1. Although the extracts did not inhibit the activity of α-amylase, they were quite effective at inhibiting α-glucosidase, especially the unfermented Reishi extract, inhibiting 95.16% (at a concentration of 10 mg mL-1) of α-glucosidase activity, which was slightly higher than the positive control at the same concentration. The most effective AChE inhibitor was unfermented green tea extract (68.51%), while the fermented coffee extract inhibited 34.66% of TYR activity at 10 mg mL-1. Altogether, these results are in accordance with the differences found in the extracts' chemical composition. Finally, this is the first report that highlights the differences in the chemical profile between the unfermented and Kombucha fermented green tea, coffee and Reishi extracts, while it also reveals, for the first time, the antineurodegenerative potential of Kombucha fermented Reishi extract. The examined extracts represent potent functional foods, while their more detailed mechanisms of action are expected to be revealed in future research.
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Affiliation(s)
- Mariana Oalđe Pavlović
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
| | - Mirjana Stajić
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research "Sinisa Stankovic", National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Sonja Duletić-Laušević
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
| | - Jasmina Ćilerdžić
- Institute of Botany and Botanical Garden "Jevremovac", Faculty of Biology, University of Belgrade, Belgrade, Serbia.
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20
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Selvaraj S, Gurumurthy K. An overview of probiotic health booster-kombucha tea. CHINESE HERBAL MEDICINES 2023; 15:27-32. [PMID: 36875441 PMCID: PMC9975612 DOI: 10.1016/j.chmed.2022.06.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 04/10/2022] [Accepted: 06/27/2022] [Indexed: 12/23/2022] Open
Abstract
Traditional herbal medicine (THM) is a significant division of traditional Chinese medicine (TCM) that plays an important role in maintaining health and disease prevention. WHO has consistently highlighted the significance of traditional, complementary, and alternative medicine in human healthcare. Most people in Eastern Asia will start their day with a cup of tea. The tea provides a nourishing effect, and it has become an inevitable part of life. There are several types of tea, like black tea, green tea, oolong tea, white tea, and herbal tea. Besides the refreshments, it is important to consume beverages that benefit health. One such alternative is a healthy probiotic drink called kombucha, a fermented tea. Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/ pellicle called SCOBY (symbiotic culture of bacteria and yeast). Kombucha is a source of bioactive compounds that include organic acids and amino acids, vitamins, probiotics, sugars, polyphenols, and antioxidants. Currently, studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries. The review gives an overview of the production, fermentation, microbial diversity, and metabolic products of kombucha. The possible implications for human health are also discussed.
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Affiliation(s)
- Suriyapriya Selvaraj
- School of Biosciences and Technology, Vellore Institute of Technology, Tamil Nadu, Vellore 632014, India
| | - Kalaichelvan Gurumurthy
- School of Biosciences and Technology, Vellore Institute of Technology, Tamil Nadu, Vellore 632014, India
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21
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Hamed DA, Maghrawy HH, Abdel Kareem H. Biosynthesis of bacterial cellulose nanofibrils in black tea media by a symbiotic culture of bacteria and yeast isolated from commercial kombucha beverage. World J Microbiol Biotechnol 2023; 39:48. [PMID: 36538179 PMCID: PMC9768004 DOI: 10.1007/s11274-022-03485-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
Bacterial cellulose has drawn the attention for its unique properties and applications including; medicine, pharmacy, food, agricultural, textile and electronics. The present study focused on the production of bacterial cellulose nanofibrils (BCNF) from black tea as cost effective alternative medium in addition to study the effect of gamma radiation on BCNF properties. A symbiotic culture of bacteria and yeast (SCOBY) were isolated from commercial Kombucha beverage and were identified as Acinetobacter lowffii and Candida krusei, respectively. The symbiotic culture was used for production of BCNF on Hestrin-Schramm (HS), black tea (BT) and modified BT media. BCNF was purified (0.5 N NaOH) and quantified by dry weight, yield and productivity determination. Characterization and effect of gamma radiation (5-25 kGy) on BCNF were studied using Scanning Electron Microscope (SEM), Fourier transform infrared (FTIR) and X-Ray Diffraction (XRD). The highest BCNF production was achieved using BT medium with 0.2% tea and 6.0% commercial sugar (with dry weight 4.77-4.61 g/l and productivity 68.14% and 65.85%, respectively). Supplementation of BT medium with 1% ethanol, 0.27% Na2HPO4 and 0.5% yeast extract individually, enhanced the BCNF production (7.85, 6.84 and 5.73 g/l), respectively. FTIR spectrum of BCNF from sugared water (SW), HS and BT showed similar structure with high purity. As a conclusion, gamma irradiation has no effect on the BCNF structure while showed different effects on its crystallinity index and size with the different doses. The changes in CrI were ranged between (17 and 23.5%), while the crystallinity size (Cs) was affected by gamma irradiation in a positive relationship where the crystalline size was decreased (33%) by exposure to 5 kGy then increased by increasing the dose of radiation reaching 25.7% at 25 kGy. SEM graphs showed the morphology of microbial culture and its symbiotic relationship in addition to the ultrafine structure of non-irradiated and irradiated BCNF.
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Affiliation(s)
- Doaa A. Hamed
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Heba H. Maghrawy
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Hussein Abdel Kareem
- National Center for Radiation Research and Technology (NCRRT), Radiation Microbiology Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
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22
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Effect of Brown Algae and Lichen Extracts on the SCOBY Microbiome and Kombucha Properties. Foods 2022; 12:foods12010047. [PMID: 36613265 PMCID: PMC9818207 DOI: 10.3390/foods12010047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/12/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
Kombucha tea was made by the fermentation of SCOBY culture of green tea broth with the addition of Fucus vesiculosus algae extract, Cetraria islandica lichen extract and their mixture. Kombucha was also made without the herbal supplements as a control. After 11 days of fermentation, in addition to the yeast Brettanomyces bruxellensis and the bacteria Komagataeibacter rhaeticus and Komagataeibacter hansenii contained in all of the samples, the yeast Zygosaccharomyces bailii and bacteria Komagataeibacter cocois were detected in the samples with the herbal extracts. In all of the kombucha with herbal additives, the total fraction of yeast was decreased as compared to the control. The total content of polyphenols and the antioxidant activity of the beverages with and without the addition of herbal extracts were comparable. The kombucha made with the algae extract showed an increased content of sucrose and organic acids, while the fructose and glucose content in the samples with algae and the mixture of extracts were lower than in the other samples. The samples with the algae extract had the highest organoleptic indicators "aroma", "clarity" and "acidity", while the control samples had slightly higher indicators of "taste" and "aftertaste". The results of this study indicate the potential of algae and lichens as functional supplements for obtaining non-alcoholic fermented beverages with additional nutraceutical value.
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Luo Y, Zhao Z, Chen H, Pan X, Li R, Wu D, Hu X, Zhang L, Wu H, Li X. Dynamic Analysis of Physicochemical Properties and Polysaccharide Composition during the Pile-Fermentation of Post-Fermented Tea. Foods 2022; 11:3376. [PMID: 36359990 PMCID: PMC9657414 DOI: 10.3390/foods11213376] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/15/2022] [Accepted: 10/21/2022] [Indexed: 09/25/2023] Open
Abstract
Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples. FT-IR spectra and the free radical scavenging ability of tea polysaccharides, during pile-fermentation of post-fermented tea, were analyzed. The results showed that 23 saccharide co mponents in tea polysaccharides were identified: these belonged to 11 monosaccharides, 5 oligosaccharides, and 6 derivatives of monosaccharides and oligosaccharides. The abundance of oligosaccharides decreased gradually, while monosaccharides, and derivatives of monosaccharides and oligosaccharides increased gradually with the development of pile-fermentation. According to the differences in polysaccharide composition and their abundance, the tea polysaccharide samples extracted from different pile-fermentation stages could be clearly classed into three groups, W-0, W-1~W-4 and W-5~C-1. The pile-fermentation process affected the yield, the content of each component, FT-IR spectra, and the DPPH free radical scavenging ability of tea polysaccharides. Correlation analysis showed that microorganisms were directly related to the changes in composition and the abundance of polysaccharides extracted from different pile-fermentation stages. The study will further help to reveal the function of tea polysaccharides and promote their practical application as a functional food.
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Affiliation(s)
- Yan Luo
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Zhenjun Zhao
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Hujiang Chen
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Xueli Pan
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Risheng Li
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Dewen Wu
- Hubei Dongzhuang Tea Co., Ltd., Xianning 437300, China
| | - Xianchun Hu
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Lingling Zhang
- College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, China
| | - Huawei Wu
- College of Life Science, Yangtze University, Jingzhou 434025, China
| | - Xinghui Li
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
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24
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Wang X, Wang D, Wang H, Jiao S, Wu J, Hou Y, Sun J, Yuan J. Chemical Profile and Antioxidant Capacity of Kombucha Tea by the Pure Cultured Kombucha. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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25
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26
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Kaya Z, Asir Y. Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Abstract
Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market. The proponents of kombucha consumption tout the varied health benefits it can provide. The final kombucha flavor and composition is a function of both the initial tea used and the fermentation process. While the ascribed benefits are varied and numerous, the number of direct studies has been limited. This review focuses on the current state of understanding of the chemical composition and the potential health effects both positive and negative reported in the literature.
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28
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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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29
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de Noronha MC, Cardoso RR, dos Santos D'Almeida CT, Vieira do Carmo MA, Azevedo L, Maltarollo VG, Júnior JIR, Eller MR, Cameron LC, Ferreira MSL, Barros FARD. Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity. Food Chem 2022; 384:132515. [DOI: 10.1016/j.foodchem.2022.132515] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 12/15/2022]
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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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Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int J Food Microbiol 2022; 377:109783. [PMID: 35728418 DOI: 10.1016/j.ijfoodmicro.2022.109783] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/17/2022] [Accepted: 06/05/2022] [Indexed: 01/10/2023]
Abstract
In the present review the latest research studies on Kombucha tea are summarized. Special attention has been paid on microbial population, chemical parameters, biocellulose production, and mainly, on the latest evidences of the biological activities of Kombucha tea. Kombucha tea is a fermented sweetened black or green tea which is obtained from a fermentative process driven by a symbiotic culture of yeast, acetic acid bacteria and lactic acid bacteria. In the last years, its consumption has increasingly grown due to its multiple and potential benefits on human health. This fact has motivated a significant increase in the number of research studies that are focused on the biological activities of this beverage. In this context, this review gathers the main studies that have analyzed the different properties of Kombucha tea (as antioxidant, antimicrobial, antidiabetic, antitumoral, anti-inflammatory, antihypertensive, hepatoprotective, hypocholesterolemic, and probiotic activities). It is highlighted that nowadays few human-based evidences are available to prove the beneficial effect of Kombucha tea on humans' health. In conclusion, further work on Kombucha tea is needed since nowadays few information is available on both clinical studies and the characterization of bioactive compounds and their properties.
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32
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Kim D, Wang Y. Health-beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing-tolerant mandarin hybrid. J Food Sci 2022; 87:2595-2615. [PMID: 35534223 DOI: 10.1111/1750-3841.16170] [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: 12/21/2021] [Revised: 03/23/2022] [Accepted: 04/11/2022] [Indexed: 02/05/2023]
Abstract
Huanglongbing (HLB) is a destructive citrus greening disease; no commercially applicable measures exist. 'LB8-9' Sugar Belle® (SB), originally developed for the fresh market, is the most HLB-tolerant cultivar among commercially available varieties. Due to the limited capacity of the fresh fruit market, there is a need to increase the demand for SB juice. Kombucha is a fermented tea beverage with black tea and sugar, and is considered a healthy drink with an increasing market. Therefore, we aim to study the potential of using SB juice in kombucha production. Regular (black tea with no citrus juice added), Hamlin (black tea with Hamlin juice added), and SB kombucha (black tea with SB juice added) were prepared and analyzed to observe the composition of aroma and taste compounds in the kombuchas. Aroma and taste compounds in the kombuchas were analyzed using gas chromatography-mass spectrometry/olfactometry and liquid chromatography-triple quadrupole mass spectrometry, respectively. For aroma compounds, SB kombucha was characterized by high concentrations of terpenes and their derivatives, which have mandarin-like aroma characteristics and health benefits such as antidiabetic and antioxidant effects. For taste compounds, SB kombucha contained higher amount of fructose and organic acids, which have the potential to increase the intensity of sweetness and sourness, and flavonoids. This would support the potential benefits of using SB to make kombucha. This study provides valuable information about the aroma and taste compounds in SB kombucha and its potential health benefits, compared with regular and Hamlin kombucha. PRACTICAL APPLICATION: This experiment provided valuable information on the elevated aroma and taste compounds, their potential health benefits, and the changes of those compounds during kombucha fermentation in 'LB8-9' Sugar Belle® kombucha, compared to regular and Hamlin kombucha. In the absence of an effective cure or therapy for HLB, this can be the first step for developing alternative citrus product to help the citrus industry mitigate the negative impacts from HLB.
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Affiliation(s)
- Dongjoo Kim
- Citrus Research and Education Center, Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida, USA
| | - Yu Wang
- Citrus Research and Education Center, Food Science and Human Nutrition, University of Florida, Lake Alfred, Florida, USA
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Abstract
Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, the latter including vitamins, phenolic compounds, antioxidants, and antimicrobials. Kombucha is the result of the fermentation of a sweetened Camellia sinensis infusion by the action of a symbiotic community of yeasts and bacteria organized in a cellulosic biofilm called SCOBY and has gained great prominence among fermented foods and beverages, with a considerable increase in its popularity in the last decade, both among consumers and within the scientific community. This is explained by the particular functional and microbial characteristics of this beverage, such as its antioxidant and antimicrobial potential, long-term stable microbial communities, its suitability for fermentation under different conditions of time and temperature, and amenability to other carbon sources besides sucrose. Thus, this review aims to present and discuss the functional, microbial, and physicochemical aspects of kombucha fermentation, covering the many challenges that arise in its production, in domestic, commercial, and legislation contexts, and the next steps that need to be taken in order to understand this drink and its complex fermentation process.
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34
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Ziemlewska A, Nizioł-Łukaszewska Z, Zagórska-Dziok M, Bujak T, Wójciak M, Sowa I. Evaluation of Cosmetic and Dermatological Properties of Kombucha-Fermented Berry Leaf Extracts Considered to Be By-Products. Molecules 2022; 27:2345. [PMID: 35408743 PMCID: PMC9000515 DOI: 10.3390/molecules27072345] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 03/30/2022] [Accepted: 04/01/2022] [Indexed: 11/16/2022] Open
Abstract
Leaves of Rubus fruticosus L., Vaccinum myrtillus L., Ribes nigrum L. and Fragaria vesca L. are considered agro-waste of the berry industry, but they can be a rich source of valuable bioactive compounds used in cosmetic industry. In this study, kombucha-fermented and non-fermented extracts were compared in terms of chemical composition and biological activity. Polyphenol compounds were identified by HPLC/DAD/ESI-MS. The antioxidant potential was analyzed by evaluating the scavenging of intracellular free radicals contained in keratinocytes and fibroblasts and by DPPH and ABTS assay, obtaining a higher radical scavenging capacity for the ferments, especially for R. fruticosus and V. myrtillus ferments. Assessment of the cytotoxicity on skin cell lines showed their positive effect on the viability of fibroblasts and keratinocytes (especially for the ferments after 10 days of fermentation). The potential anti-ageing properties were determined by their ability to inhibit the activity of metalloproteinases, obtaining almost 30% inhibition of collagenase and elastase in the case of fermented V. myrtillus. Moreover, when the samples were applied to the skin, the positive effect of ferments on skin hydration and pH was demonstrated, which indicates that kombucha berry leaf extracts may be an innovative cosmetic ingredient.
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Affiliation(s)
- Aleksandra Ziemlewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (Z.N.-Ł.); (M.Z.-D.); (T.B.)
| | - Zofia Nizioł-Łukaszewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (Z.N.-Ł.); (M.Z.-D.); (T.B.)
| | - Martyna Zagórska-Dziok
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (Z.N.-Ł.); (M.Z.-D.); (T.B.)
| | - Tomasz Bujak
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Sucharskiego 2, 35-225 Rzeszow, Poland; (Z.N.-Ł.); (M.Z.-D.); (T.B.)
| | - Magdalena Wójciak
- Department of Analytical Chemistry, Medical University of Lublin, Aleje Raclawickie 1, 20-059 Lublin, Poland; (M.W.); (I.S.)
| | - Ireneusz Sowa
- Department of Analytical Chemistry, Medical University of Lublin, Aleje Raclawickie 1, 20-059 Lublin, Poland; (M.W.); (I.S.)
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35
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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: 35] [Impact Index Per Article: 17.5] [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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36
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LEE KR, JO K, RA KS, SUH HJ, HONG KB. Kombucha fermentation using commercial kombucha pellicle and culture broth as starter. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.70020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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37
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Ghandehari S, Homayouni Tabrizi M, Izadi Nia J, Goodarzi MT. Anti-inflammatory and Antioxidant Properties of PLGA Nanoparticles Produced From Kombucha Extract on A2780 Human Ovarian Cancer Cell Line. AVICENNA JOURNAL OF MEDICAL BIOCHEMISTRY 2021. [DOI: 10.34172/ajmb.2021.12] [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] Open
Abstract
Background: Anti-cancer agents encapsulated in nanoparticles (NPs) can result in higher efficiency. Kombucha is a fermented tea beverage, and previous reports support its anti-cancer properties. Objectives: The present study aimed to evaluate the anti-cancer and anti-inflammatory properties of poly (lactic-co-glycolic acid) loaded Kombucha NPs (PLGA-K-NPs) against the A2780 human ovarian cancer cell line. Methods: The antioxidant activity was analyzed using ferric reducing ability of plasma and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) assays, along with the measurement of catalase (CAT) gene expression. The gene expression of three interleukins (IL-1β, IL-6, and IL-10) was also determined to demonstrate the anti-inflammatory properties of NPs. Results: The results revealed the antioxidant effects of PLGA-K-NPs on the studied cell lines by increasing Fe3+ reduction, inhibiting the free radical formation (P<0.001), and increasing the expression of the CAT gene (P<0.001). In addition, NPs could significantly elevate the gene expression of IL-10 (P<0.01) as an anti-inflammatory cytokine at a 40 µg/mL concentration, while reducing the expression of IL-1β and IL-6, and inflammatory cytokines at all tested concentrations (P<0.01). Conclusion: According to the obtained results, PLGA-K-NPs have anti-inflammatory and anti-oxidant properties, therefore, they can be considered as a compound in the treatment of ovarian cancer. However, it needs to be further investigated in animal studies to clarify more details.
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Affiliation(s)
- Sara Ghandehari
- Department of Chemistry, Shahrood Branch, Islamic Azad University, Shahrood, Iran
| | | | - Jafar Izadi Nia
- Department of Chemistry, Herbal Medicines Raw Materials Research Center, Shahrood Branch, Islamic Azad University, Shahrood, Iran
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38
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Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity. J FOOD QUALITY 2021. [DOI: 10.1155/2021/1735959] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.
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39
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Vukić V, Iličić M, Vukić D, Kocić-Tanackov S, Pavlić B, Bjekić M, Kanurić K, Degenek J, Zeković Z. The application of kombucha inoculum as an innovative starter culture in fresh cheese production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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40
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Cardoso RR, Moreira LDPD, de Campos Costa MA, Toledo RCL, Grancieri M, Nascimento TPD, Ferreira MSL, da Matta SLP, Eller MR, Duarte Martino HS, de Barros FAR. Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet. Food Funct 2021; 12:10813-10827. [PMID: 34617537 DOI: 10.1039/d1fo02106k] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The aim of this study was to evaluate the effect of green and black tea kombuchas consumption on adiposity, lipid and glucose metabolism, liver steatosis, oxidative stress, and inflammation in Wistar rats fed a high-fat high-fructose (HFHF) diet. Wistar rats, after 8 weeks to induce metabolic alterations, were divided into an AIN-93M control group, HFHF control group, green tea kombucha + HFHF diet (GTK group), and black tea kombucha + HFHF diet (BTK group), for 10 weeks. The kombuchas improved glucose metabolism, plasma total antioxidant capacity, superoxide dismutase activity, and decreased nitric oxide concentration. Moreover, both kombuchas reduced systemic inflammation by decreasing the neutrophil/lymphocyte ratio (NLR), reduced the total adipose tissue and blood triglyceride, and reverted liver steatosis (from grade 2 to 1), besides the modulation of genes related to adipogenesis and β-oxidation. Therefore, kombuchas from green and black teas have bioactive properties that can help control metabolic alterations induced by the HFHF diet.
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Affiliation(s)
| | | | | | | | - Mariana Grancieri
- Department of Nutrition and Health, Federal University of Vicosa, Vicosa-MG, 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
| | - 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
| | | | - Monique Renon Eller
- Department of Food Technology, Federal University of Vicosa, Vicosa-MG, Brazil.
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41
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Magnetically separable tea leaf mediated nickel oxide nanoparticles for excellent photocatalytic activity. J INDIAN CHEM SOC 2021. [DOI: 10.1016/j.jics.2021.100213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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42
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Leonarski E, Cesca K, Borges OMA, Oliveira D, Poletto P. Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16100] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Eduardo Leonarski
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Karina Cesca
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Otília M. A. Borges
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Débora Oliveira
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
| | - Patrícia Poletto
- Laboratory of Biological Engineering Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Brazil
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43
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Fabricio MF, Mann MB, Kothe CI, Frazzon J, Tischer B, Flôres SH, Ayub MAZ. Effect of freeze-dried kombucha culture on microbial composition and assessment of metabolic dynamics during fermentation. Food Microbiol 2021; 101:103889. [PMID: 34579857 DOI: 10.1016/j.fm.2021.103889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 11/27/2022]
Abstract
Kombucha is a traditional fermented beverage gaining popularity around the world. So far, few studies have investigated its microbiome using next-generation DNA sequencing, whereas the correlation between the microbial community and metabolites evolution along fermentation is still unclear. In this study, we explore this correlation in a traditionally produced kombucha by evaluating its microbial community and the main metabolites produced. We also investigated the effects of starter cultures processed in three different ways (control, starter culture without liquid suspension (CSC), and a freeze-dried starter culture (FDSC)) to evaluate changes in kombucha composition, such as antioxidant activity and sensory analysis. We identified seven genera of bacteria, including Komagataeibacter, Gluconacetobacter, Gluconobacter, Acetobacter, Liquorilactobacillus, Ligilactobacillus, and Zymomonas, and three genera of yeasts, Dekkera/Brettanomyces, Hanseniaspora, and Saccharomyces. Although there were no statistically significant differences in the acceptance test in sensory analysis, different starter cultures resulted in products showing different microbial and biochemical compositions. FDSC decreased Zymomonas and Acetobacter populations, allowing for Gluconobacter predominance, whereas in the control and CSC kombuchas the first two were the predominant genera. Results suggest that the freeze-drying cultures could be implemented to standardize the process and, despite it changes the microbial community, a lower alcohol content could be obtained.
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Affiliation(s)
- Mariana Fensterseifer Fabricio
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Michele Bertoni Mann
- Postgraduate Program in Agricultural and Environmental Microbiology, Basic Health Sciences Institute, Federal University of Rio Grande Do Sul, Porto Alegre, RS, Brazil
| | - Caroline Isabel Kothe
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350, Jouy-en-Josas, France
| | - Jeverson Frazzon
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Bruna Tischer
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Simone Hickmann Flôres
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil
| | - Marco Antônio Záchia Ayub
- Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil.
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44
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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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45
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La Torre C, Fazio A, Caputo P, Plastina P, Caroleo MC, Cannataro R, Cione E. Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea. Molecules 2021; 26:molecules26185474. [PMID: 34576945 PMCID: PMC8472187 DOI: 10.3390/molecules26185474] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/06/2021] [Accepted: 09/07/2021] [Indexed: 02/06/2023] Open
Abstract
Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL-1 to 202.9 ± 2.1 µg GAE mL-1, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.
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Affiliation(s)
- Chiara La Torre
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
- Correspondence: ; Tel.: +39-0984-493013
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende, Italy;
| | - Pierluigi Plastina
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Maria Cristina Caroleo
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Roberto Cannataro
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
| | - Erika Cione
- Department of Pharmacy, Health and Nutritional Sciences, Department of Excellence 2018–2022, University of Calabria, Edificio Polifunzionale, 87036 Rende, Italy; (C.L.T.); (P.P.); (M.C.C.); (R.C.); (E.C.)
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46
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Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030110] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The antioxidative activity and bioactive compounds content of lactic acid fermented green tea (LFG) fermented with an outstanding GABA-producing strain under optimised fermentation conditions were evaluated. Levilactobacillus strain GTL 79 was isolated from green tea leaves and selected based on acid production, growth potential, catechin resistance, and GABA production to be applied to LFG. Through 16S rRNA gene sequence analysis, the strain was identified as Levilactobacillus brevis. The optimised conditions were defined as fermentation at 37 °C with supplementation of 1% fermentation alcohol, 6% glucose, and 1% MSG and was determined to be most effective in increasing the lactic acid, acetic acid, and GABA content in LFG by 522.20%, 238.72% and 232.52% (or 247.58%), respectively. Initial DPPH scavenging activity of LFG fermented under the optimised conditions was 88.96% and rose to 94.38% by day 5. Polyphenols may contribute to the initial DPPH scavenging activity, while GABA and other bioactive compounds may contribute to the activity thereafter. Consequently, as GABA and other bioactive compounds found in green tea have been reported to have health benefits, future studies may prove that optimally fermented LFG by L. brevis GTL 79 could be useful in the food and health industries.
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47
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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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48
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Değirmencioğlu N, Yıldız E, Sahan Y, Güldas M, Gürbüz O. Impact of tea leaves types on antioxidant properties and bioaccessibility of kombucha. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2304-2312. [PMID: 33967327 PMCID: PMC8076432 DOI: 10.1007/s13197-020-04741-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2020] [Accepted: 08/14/2020] [Indexed: 11/29/2022]
Abstract
Five different tea varieties (white, green, oolong, black and pu-erh) were infused, drained and used for kombucha production. Antioxidant capacity, total phenolic content and bioaccessibility values were determined. Extractable, hydrolysable and bioaccessible fractions were used for antioxidant capacity and total phenolic content (TPC) and expressed as µmole TEAC/mL and mg GAE/100 mL, respectively. Antioxidant capacity and TPC were determined by Folin Ciocalteu's, ABTS and CUPRAC methods. In vitro digestion enzymatic extraction was used to determine bioaccessible fractions. It has found that kombucha fermentation with the tea extracts caused to elevate antioxidant capacity, TPC, and bioaccessibility. The green tea kombucha had the highest antioxidant capacity (4153.23 μmole TEAC/mL) and bioaccessibility (50.18%). Therefore, it can be suggested as a good supplement with high nutritional value in kombucha production. In general, TPC content increased significantly. The extractable fractions and bioaccessibility values of the kombucha tea varieties increased due to the fermentation, while the hydrolysable fractions decreased. Antioxidant capacity in the extractable fractions of the green tea kombucha samples was measured to increase by ABTS and CUPRAC methods. Bioaccessibility values of pu-erh tea by ABTS and white tea by CUPRAC were found to increase by the kombucha production.
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Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Processing, Vocational High School of Bandirma, University of Bandirma Onyedi Eylul, Balıkesir, Turkey
| | - Elif Yıldız
- Department of Food Engineering, Faculty of Agriculture, University of Bursa Uludag, 16059 Bursa, Turkey
| | - Yasemin Sahan
- Department of Food Engineering, Faculty of Agriculture, University of Bursa Uludag, 16059 Bursa, Turkey
| | - Metin Güldas
- Department of Nutrition and Dietetics, Faculty of Health Sciences, University of Bursa Uludag, 16059 Bursa, Turkey
| | - Ozan Gürbüz
- Department of Food Engineering, Faculty of Agriculture, University of Bursa Uludag, 16059 Bursa, Turkey
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49
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Kwaffo YA, Sarpong-Duah M, Owusu-Boateng K, Gbewonyo WS, Adjimani JP, Mosi L. Natural antioxidants attenuate mycolactone toxicity to RAW 264.7 macrophages. Exp Biol Med (Maywood) 2021; 246:1884-1894. [PMID: 34038223 DOI: 10.1177/15353702211015628] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Mycobacterium ulcerans produces a macrolide exotoxin, mycolactone which suppresses immune cells activity, is toxic to most cells and the key virulence factor in the pathogenesis of Buruli ulcer disease. Mycolactone is reported to mediate the production of reactive oxygen species in keratinocytes; cells that play critical role in wound healing. Increased levels of reactive oxygen species have been shown to disrupt the well-ordered process of wound repair; hence, the function of wound-healing cells such as macrophages, keratinocytes, and fibroblast could be impaired in the presence of the reactive oxygen species mediator, mycolactone. To ensure regeneration of tissues in chronic ulcers, with proper and timely healing of the wounds, natural antioxidants that can combat the effects of induced reactive oxygen species in wound-healing cells ought to be investigated. Reactive oxygen species activity was determined in mycolactone-treated RAW 264.7 macrophages and the scavenging ability of the antioxidants (ascorbic acid, gallic acid, and green tea kombucha) against mycolactone-induced reactive oxygen species (superoxide anions) was assessed using fluorescein probe (DCF-DA) and nitroblue tetrazolium dye. Cytotoxicity of the antioxidants, mycolactone, and the protective effect of the antioxidants on the cells upon treatment with mycolactone were determined using the Alamar blue assay. The expression levels of endogenous antioxidant enzyme genes (superoxide dismutase, catalase, and glutathione peroxidase) in response to mycolactone-mediated reactive oxygen species were determined using RT-qPCR. Mycolactone induced the production of reactive oxygen species in RAW 264.7 macrophages, and the resulting superoxide anions were scavenged by some of the antioxidants. The selected endogenous antioxidant enzyme genes in the macrophages were upregulated in the presence of the antioxidants and mycolactone. The exogenously supplied ascorbic acid and green tea kombucha offered moderate protection to the macrophages against the toxicity of mycolactone. We conclude that the results provide insights into alternate and adjunct therapeutic approaches in Buruli ulcer treatment, which could significantly attenuate the toxicity of the pathogenic factor; mycolactone.
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Affiliation(s)
- Yvonne A Kwaffo
- West African Centre for Cell Biology of Infectious Disease (WACCBIP), Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana.,Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana
| | - Mabel Sarpong-Duah
- Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana
| | - Kwabena Owusu-Boateng
- West African Centre for Cell Biology of Infectious Disease (WACCBIP), Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana.,Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana
| | - Winfred Sk Gbewonyo
- Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana
| | - Jonathan P Adjimani
- Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana
| | - Lydia Mosi
- West African Centre for Cell Biology of Infectious Disease (WACCBIP), Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana.,Department of Biochemistry, Cell and Molecular Biology, University of Ghana, Accra 0000, Ghana
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50
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Lavefve L, Cureau N, Rodhouse L, Marasini D, Walker LM, Ashley D, Lee S, Gadonna‐Widehem P, Anton PM, Carbonero F. Microbiota profiles and dynamics in fermented plant‐based products and preliminary assessment of their in vitro gut microbiota modulation. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.75] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Laura Lavefve
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Natacha Cureau
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Lindsey Rodhouse
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Daya Marasini
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Laura M. Walker
- Department of Biology Washington University in Saint‐Louis St Louis MO USA
| | - Danielle Ashley
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Sun‐Ok Lee
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Pascale Gadonna‐Widehem
- Transformations & Agroresources, ULR7519 Institut Polytechnique UniLaSalle, Universite d’Artois Beauvais France
| | - Pauline M. Anton
- Transformations & Agroresources, ULR7519 Institut Polytechnique UniLaSalle, Universite d’Artois Beauvais France
| | - Franck Carbonero
- Department of Food Science University of Arkansas Fayetteville AR USA
- Department of Nutrition and Exercise Physiology Elson Floyd School of Medicine Washington State University‐Spokane Spokane WA USA
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