Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Xu, Huiling; Hong, Jong Hyoung; Kim, Dabin; Jin, Young Hun; Pawluk, Alixander Mattay; Mah, Jae-Hyung

doi:10.3390/antiox11081425

Cited by 7 publications

(5 citation statements)

References 69 publications

(118 reference statements)

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“…The ABTS scavenging activity of the AAB strains was four times higher than that of the negative control (13.7%) and higher than that of ascorbic acid (49.7%; Figure 3b). Although scavenging of DPPH and ABTS radicals was different due to a difference in reactivity between the two compounds, the isolated AAB strains showed a correlation between antioxidant activity and organic acid levels, as previously reported by Xu et al [43]. These findings suggest that acetic acid fermentation with various food materials increases their bioactive potential and promotes synergy between fermentation metabolites and microorganisms, leading to the production of compounds of interest, such as polyphenols.…”

Section: Antioxidant Activitysupporting

confidence: 81%

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Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Kim¹,

Jeong²,

Kim³

et al. 2023

Fermentation

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Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds. To discover functional AAB for industrial use, we isolated and selected strains from farm-produced vinegars using a CaCO3-containing medium. The seven isolated strains belonged to Acetobacter cerevisiae and Acetobacter pasteurianus. These strains were tolerant to ethanol concentrations up to 12% (v/v). Acidification was seen for GHA 7, GYA 23, JGB 21-17, and GHA 20 strains at a growth temperature of 40 °C. The seven AAB isolates had strong antibacterial activity against Staphylococcus aureus. Antioxidant activity, as assessed using the DPPH and ABTS assays, was two- and four-fold higher than that for the negative control (1% acetic acid), respectively. We also observed 91.3% inhibition of angiotensin-converting enzyme activity for the KSO 5 strain, which was higher than that for the positive control, 0.1% captopril (76.9%). All strains showed complete inhibition of α-glucosidase, except JGB 21-17 and GHA 7, which showed 98.3% inhibition. Our work suggests the usefulness of the selected strains as seed strains for the highly efficient production of functional vinegar and illustrates the identification of useful functional characteristics on a scientific basis.

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Section: Antioxidant Activitysupporting

confidence: 81%

“…The antioxidant properties of isolated AAB strains rely on the antioxidant molecules of AAB that have scavenging activity against free radicals [43]. The generation of free radicals leads to multiple chain reactions that can cause cell damage and death.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Kim¹,

Jeong²,

Kim³

et al. 2023

Fermentation

View full text Add to dashboard Cite

show abstract

“…The ABTS scavenging activity of the AAB strains was four times higher than that of the negative control (13.7%) and higher than that of ascorbic acid (49.7%) (Figure 3b). Although scavenging of DPPH and ABTS radicals was different due to a difference in reactivity between the two compounds, the isolated AAB strains showed a correlation between antioxidant activity and organic acid levels, as previously reported by Xu et al [37]. These findings suggest that acetic acid fermentation with various food materials increases their bioactive potential and promotes synergy between fermentation metabolites and microorganisms, leading to the production of compounds of interest such as polyphenols.…”

Section: Antioxidant Activitysupporting

confidence: 81%

“…The antioxidant properties of isolated AAB strains rely on the antioxidant molecules of AAB that have scavenging activity against free radicals [37]. Generation of free radicals leads to multiple chain reactions that can cause cell damage and death.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Yeo¹,

Kim²,

Jeong³

et al. 2023

Preprint

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Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds. To discover functional AAB for industrial use, we isolated and selected strains from farm-produced vinegars using a CaCO3-containing medium. The seven strains belonged to Acetobacter cerevisiae and A. pasteurianus. Physiological properties were determined, including ethanol tolerance at up to 12% (v/v). Acidification at a growth temperature of 40 ℃ was seen for GHA 7, GYA 23, JGB 21-17, and GHA 20 strains, which may be useful in vinegar production where thermotolerant AAB are required. The seven AAB isolates had strong antibacterial activity against Staphylococcus aureus. Antioxidant activity was 2- and 4-fold higher, respectively, for A cerevisiae and A. pasteurianus than for the control, 1% acetic acid. We also observed 91.3% inhibition of angiotensin-converting enzyme activity for the KSO 5 strain, higher than that for the positive control, 0.1% captopril (76.9%). All strains showed complete inhibition of α-glucosidase, except JGB 21-17 and GHA 7 with 98.3% inhibition. Our work suggests usefulness of the strains selected as seed strains for highly efficient production of functional vinegar and illustrates identification of useful functional characteristics on a scientific basis.

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“…Tea is the second most consumed beverage in the world after water (Ratnani & Malik, 2022). In recent years, the health benefits of consuming Camellia sinensis (green tea), including the prevention of cancer It is believed that drinking Green tea is advantageous to human health, because it contains polyphenols, which are known to have high antioxidant activity (Huiling Xu et al, 2022), but green tea also contains the purine alkaloids caffeine (1,3,7-trimethylxanthine), theobromine (3,7-dimethylxanthine) and theophylline (1,3dimethylxanthyne) (Figure 1). ).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Micelle-mediated extraction and cloud point pre-concentration for the simultaneous determination of caffeine, theophylline and theobromine in Green tea leaves by High Performance Thin Layer Chromatography

Takla

Shawky

2023

Records of Pharmaceutical and Biomedical Sciences

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In this paper, a micelle-mediated extraction and cloud point preconcentration method was developed for the determination of the purine alkaloids caffeine, theophylline and theobromine in unfermented Camellia sinensis leaves (Green tea) by high performance thin liquid chromatography. The non-ionic surfactants Genapol X-080 and Triton X-114 were tested as extraction solvents and no back-extraction or liquid chromatographic steps were used to remove the targeted purine alkaloids from the surfactant-rich extractant phase. A uniform experimental design approach was demonstrated using the Boxe-Behnken design for the optimization of experimental factors involved in the micelle-mediated extraction process. The separation of the purine alkaloids was achieved on silica gel 60F 254 HPTLC plates using methylene chloride-ethyl acetate-methanol-ammonia (10:10:1:0.05, v/v/v/v) as the mobile phase. The quantitation of caffeine, theophylline and theobromine was carried out using the densitometric reflection/absorption mode at 275 nm. The method was validated for peak purity, precision, accuracy, and robustness. The proposed technique is a low-cost, simple, and sensitive method with high cleanup effect. Finally, the method was successfully applied to separate and determine purine alkaloids in Green tea extracts even at very low concentration levels compared to conventional solvents like methanol.

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Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

Cited by 7 publications

References 69 publications

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Optimization of Micelle-mediated extraction and cloud point pre-concentration for the simultaneous determination of caffeine, theophylline and theobromine in Green tea leaves by High Performance Thin Layer Chromatography

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