Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities.

Autor: Cardoso RR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., Neto RO; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., Dos Santos D'Almeida CT; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., do Nascimento TP; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Pressete CG; Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil., Azevedo L; Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil., Martino HSD; Department of Nutrition and Health, Federal University of Vicosa, Vicosa, MG, Brazil., Cameron LC; Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil., Ferreira MSL; 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., Barros FAR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil. Electronic address: fredbarros@ufv.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Feb; Vol. 128, pp. 108782. Date of Electronic Publication: 2019 Nov 08.
DOI: 10.1016/j.foodres.2019.108782
Abstrakt: UPLC-QTOF-MS E phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127 phenolic compounds (70.2% flavonoids, 18.3% phenolic acids, 8.4% other polyphenols, 2.3% lignans and 0.8% stilbenes) were identified, with 103 phenolic compounds reported for the first time in kombuchas. A greater diversity and abundance of phenolic compounds was detected in black tea kombucha, which resulted in a higher antioxidant capacity. However, the green tea kombucha was the only one that presented antibacterial activity against all the bacteria tested and an increased antiproliferative activity against the cancer cell lines, which was attributed to the presence of catechins among the most abundant phenolic compounds and verbascoside as an exclusive compound. Thus, the type of tea used in the kombucha production interferes in its bioactive composition and properties.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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