Black tea kombucha: Physicochemical, microbiological and comprehensive phenolic profile changes during fermentation, and antimalarial activity.

Autor: de Noronha MC; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., Cardoso RR; 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 State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Vieira do Carmo MA; Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil., Azevedo L; Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil., Maltarollo VG; Pharmaceutical Products Department, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil., Júnior JIR; Department of Statistics, Federal University of Vicosa, Vicosa, MG, Brazil., Eller MR; Department of Food Technology, 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 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 chemistry [Food Chem] 2022 Aug 01; Vol. 384, pp. 132515. Date of Electronic Publication: 2022 Feb 21.
DOI: 10.1016/j.foodchem.2022.132515
Abstrakt: This study shows the changes in physicochemical and microbiological composition, and in the phenolic profile of black tea kombucha during fermentation. In addition, the antimalarial potential of the kombucha was evaluated. Ultra-performance liquid chromatography-mass spectrometry multiplex analysis (UPLC-MS E ) results revealed a 1.7 log 2 fold-change increase in phenolics with the fermentation time, with emphasis on the increase of phenolic acids (0.3 log 2 fold-change). Over time there was degradation of flavonoids such as nepetin, hesperidin and catechin 5-O-gallate, to the detriment of the increase in phenolic acids such as gallic acid and cinnamic acid. In addition, black tea kombucha presented antiplasmodic activity against the 3D7 (sensitive chloroquine) and W2 (resistant to chloroquine) strains. Therefore, important changes in the black tea kombucha phenolic profile take place during fermentation, which may help in the development of kombuchas with higher bioactive potential and contribute to a better understanding of the kombucha fermentation process.
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Databáze: MEDLINE
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