Evaluation of the Stability of the Total Antioxidant Capacity, Polyphenol Contents, and Starch Hydrolase Inhibitory Activities of Kombucha Teas Using anIn VitroModel of Digestion

Abstract

The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days and the assessments of antioxidant and starch hydrolase inhibitory activities as well as tea phenolic compounds were carried out. These parameters were also evaluated after subjecting the final fermented samples to gastric and duodenal digestion in anin vitrodigestion model. The pH had a statistically significant decrease during the period of fermentation. The total phenolics content and antioxidant activities had increased during the fermentation process as well as when subjected to digestion. The starch hydrolase inhibitory activities also increased in a similar manner during the different phases. Theα-amylase andα-glucosidase inhibitory activities showed statistically significant increases(P<0.05)as the fermentation progressed, while an increase was observed after being subjected to pancreatic and duodenal digestion as well. All three types of tea showed a higherα-amylase inhibitory activity thanα-glucosidase inhibitory activity.

Analysis of chemical characteristics, flavonoids, and organoleptics on shallot skin (Allium cepa) kombucha

“…With this long fermentation treatment, the longer it will produce a lighter kombucha color. Microbial transformation of polyphenols and discoloration due to chemical modifications of phenolics and carotenoids during fermentation and storage that will lead to decreased kombucha color (Ayed et al, 2016;Watawana et al, 2015). In line with 510.31932/jpbio.v6i2.1137…”

A Review of Kombucha Antioxidant Effects on Atherosclerosis in Preclinical Studies

“…However, in a study conducted by Wanlapa et al, on fermentation day 21 there was a decrease in the number of polyphenols in kombucha tea, proving that the optimal fermentation time for kombucha was between 7-14 days. 10 Total polyphenol content in kombucha also affects the color of the tea, and the color of the tea gets more concentrated as the number of polyphenols increases. The antioxidant activity was reduced by 25% after the time mentioned before.…”

Peptídeos Bioativos No Desenvolvimento De Filmes Ativos E Biodegradáveis Para Alimentos

“…Também, o exopolissacarídeo produzido a partir de L. kefiranofaciens presentes na biomassa de kefir tem demonstrado atividade anti-inflamatória e anti-ulcerogênica (JEONG et al, 2017 A kombucha tem sido estudada como agente hiperglicêmico por ser inibidor da α-amilase que pode estar associada a presença das catequinas glicosiladas na bebida após a fermentação (ALOULOU et al, 2012). As atividades inibitórias da ɑ-amilase e ɑ-glicosidase aumentaram à medida que o processo fermentativo progrediu e após o processo de digestão in vitro, mostrando que os chás fermentados mostram esta atividade (WATAWANA et al, 2015).…”