Kombucha drink enriched with sea grapes (Caulerpa racemosa) as potential functional beverage to contrast obesity: An in vivo and in vitro approach

Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha

“…These results showed the fermented drink contained far more metabolites (about 4-fold) from the Butterfly pea compared to 19 metabolites reported from the butterfly pea in the absence of fermentation ( Lijon et al, 2017 ). This is in line with other studies that show that the fermentation process, especially using the kombucha or SCOBY technique, can increase bioactive compounds in a food product ( Permatasari et al, 2021 , 2022a ; Augusta et al, 2021 ; Tanner et al, 2022 ). Although the metabolites identified in this work likely contributed to the biological activity of the new kombucha drink, future research should explore the use of bioinformatics, computational modeling, or in silico molecular dockings to determine the biological significance of the discovered butterfly pea metabolites.…”

“…The bottle was covered with clean gauze and tied so that the cloth closes tightly; then, it was stored in anaerobic conditions at 20–25 °C for 12 days. The formulation was designed by Dr. Siti Chairiyah Batubara, S.T.P., M.Si (Food Technology Expert Certified, Department of Food Technology, Sahid University Jakarta), taking into account previous research formulations ( Permatasari et al, 2021 , 2022a ; Augusta et al, 2021 ; Tanner et al, 2022 ). After 12 days of fermentation, all sample drinks were stored at a refrigerator temperature of 4–8 °C for in vitro and in vivo analysis.…”

“…The lipase inhibition potential was evaluated according to the research of Permatasari et al, (2022) ( Permatasari et al, 2022a ). One hundred microliter of KBPF at 50, 100, 150, 200, and 250 μg/mL was mixed with 20 μL p-nitrophenyl butyrate (pNPB) 10 mM in the reaction buffer in a transparent 96-well microplate and incubated for 10 min at 37 °C.…”

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

“…The addition of SCOBY gel will increase the polyphenol and antioxidant content of dark chocolate. The addition of SCOBY gel will increase the polyphenol and antioxidant content of dark chocolate ( Permatasari et al, 2021 , 2022a , 2022b ).…”

SARS Edible Straw from Sea Grapes as an Effort Utilization of Marine Resources for Health

“…The shape of C. racemosa is almost similar to grape, this is also the reason that makes that C. racemosa is commonly known as sea grapes. SARS edible straw has many Since 2002 advantages because C. racemosa, as one of its components, contains several bioactive components such as protein, polysaccharides, polyphenol, flavonoid, and antioxidant [7], [8], [9], [10], [11], [12].…”