Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Torre, Chiara La; Fazio, Alessia; Caputo, Paolino; Plastina, Pierluigi; Caroleo, Maria Cristina; Cannataro, Roberto; Cione, Erika

doi:10.3390/molecules26185474

Cited by 41 publications

(25 citation statements)

References 31 publications

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“…It is therefore possible that other tea polyphenols we did not measure, such as theoflavines, theobromines and gallates [ 44 ], are important contributors to the total antioxidant capacity. Storage conditions after initial production may have also affected the observed profiles, as it has been recently demonstrated that refrigeration of homemade kombucha for longer than 4 months results in reduced polyphenol content and antioxidant properties [ 45 ].…”

Section: Discussionmentioning

confidence: 99%

Microbial and Chemical Profiles of Commercial Kombucha Products

et al. 2022

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Kombucha is an increasingly popular functional beverage that has gained attention for its unique combination of phytochemicals, metabolites, and microbes. Previous chemical and microbial composition analyses of kombucha have mainly focused on understanding their changes during fermentation. Very limited information is available regarding nutrient profiles of final kombucha products in the market. In this study, we compared the major chemicals (tea polyphenols, caffeine), antioxidant properties, microbial and metabolomic profiles of nine commercial kombucha products using shotgun metagenomics, internal transcribed spacer sequencing, untargeted metabolomics, and targeted chemical assays. All of the nine kombucha products showed similar acidity but great differences in chemicals, metabolites, microbes, and antioxidant activities. Most kombucha products are dominated by the probiotic Bacillus coagulans or bacteria capable of fermentation including Lactobacillus nagelii, Gluconacetobacter, Gluconobacter, and Komagataeibacter species. We found that all nine kombuchas also contained varying levels of enteric bacteria including Bacteroides thetaiotamicron, Escherischia coli, Enterococcus faecalis, Bacteroides fragilis, Enterobacter cloacae complex, and Akkermansia muciniphila. The fungal composition of kombucha products was characterized by predominance of fermenting yeast including Brettanomyces species and Cyberlindnera jadinii. Kombucha varied widely in chemical content assessed by global untargeted metabolomics, with metabolomic variation being significantly associated with metagenomic profiles. Variation in tea bases, bacteria/yeast starter cultures, and duration of fermentation may all contribute to the observed large differences in the microbial and chemical profiles of final kombucha products.

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Section: Discussionmentioning

confidence: 99%

Microbial and Chemical Profiles of Commercial Kombucha Products

et al. 2022

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“…The total flavonoid content (TFC) was determined using a colorimetric assay method [ 20 ]. Briefly, 300 µL of extract solution (1 mg mL −1 DMSO) dissolved in 900 µL of methanol was mixed with 60 µL of sodium acetate solution (1 M) and 60 µL of 10% aluminium chloride solution and 1.68 mL of distilled water.…”

Section: Methodsmentioning

confidence: 99%

Annona cherimola Mill. Leaf Extracts Affect Melanoma Cells Growth and Progression

Iacopetta

Fazio

Torre

et al. 2022

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Cancer represents one of the major causes of mortality worldwide; indeed, 19.3 million new cases and almost 10.0 million deaths were estimated last year. Among the different type of cancers, malignant melanoma represents the most aggressive and deadly skin cancer. Unfortunately, the long-term efficacy of melanoma treatments is limited by the lack of clinical efficacy, onset of side effects and resistance. The latter is a major obstacle for the success of the melanoma therapy; thus, the exploration of new potent and safer anticancer agents is of great importance. Recently, numerous plant species, used for therapeutic purposes and containing various non-toxic nutraceuticals have been widely studied. Herein, we investigated the antioxidant and anticancer properties on melanoma cells of the ethanolic, methanolic and aqueous Annona cherimola leaf extracts (ACE, ACM and ACW, respectively). The ethanolic extract showed higher anticancer activity, mostly against the malignant A2058 melanoma cell line (IC50 = 5.6 ± 0.8 ng/mL), together with a very low activity on the normal cells. It blocks the melanoma cells migration process, and induces a clear disorganization of cytoskeleton, triggering cell apoptosis. Finally, some bioactive compounds were identified in the studied extracts.

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“…As a consequence, the antioxidant activity and health-promoting properties can be significantly reduced. Latest research results obtained by La Torre et al (2021) show that after four months storage of black tea Kombucha tea at refrigerator, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µgGAE/mL to 202.9 ± 2.1 µgGAE/mL, while pH increased from 2.82 to 3.16 [121]. However, it should be remembered that the effect of changes in the profiles of bioactive compounds and the decrease in antioxidant activity are the result of, among others, the activity of microorganisms.…”

Section: The Effect Of Storagementioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

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Effects of Long-Term Storage on Radical Scavenging Properties and Phenolic Content of Kombucha from Black Tea

Cited by 41 publications

References 31 publications

Microbial and Chemical Profiles of Commercial Kombucha Products

Microbial and Chemical Profiles of Commercial Kombucha Products

Annona cherimola Mill. Leaf Extracts Affect Melanoma Cells Growth and Progression

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

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