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Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation
RESEARCH BACKGROUND: Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187572/ https://www.ncbi.nlm.nih.gov/pubmed/37200785 http://dx.doi.org/10.17113/ftb.61.01.23.7789 |
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author | Tefon Öztürk, Burcu Emine Eroğlu, Berfin Delik, Eda Çiçek, Mustafa Çiçek, Esra |
author_facet | Tefon Öztürk, Burcu Emine Eroğlu, Berfin Delik, Eda Çiçek, Mustafa Çiçek, Esra |
author_sort | Tefon Öztürk, Burcu Emine |
collection | PubMed |
description | RESEARCH BACKGROUND: Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (Humulus lupulus L.), madimak (Polygonum cognatum) and hawthorn (Crataegus monogyna) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively. EXPERIMENTAL APPROACH: The microbiological profile, bacterial cellulose formation, antibacterial, antiproliferative and antioxidant activities, sensory properties, total phenolic content and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis was used to identify and quantify specific polyphenolic compounds in the samples. RESULTS AND CONCLUSIONS: According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All examined kombucha beverages showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, had antibacterial activity against all microorganisms used in the study. NOVELTY AND SCIENTIFIC CONTRIBUTION: Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects. |
format | Online Article Text |
id | pubmed-10187572 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
record_format | MEDLINE/PubMed |
spelling | pubmed-101875722023-05-17 Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation Tefon Öztürk, Burcu Emine Eroğlu, Berfin Delik, Eda Çiçek, Mustafa Çiçek, Esra Food Technol Biotechnol Original Scientific Papers RESEARCH BACKGROUND: Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (Humulus lupulus L.), madimak (Polygonum cognatum) and hawthorn (Crataegus monogyna) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively. EXPERIMENTAL APPROACH: The microbiological profile, bacterial cellulose formation, antibacterial, antiproliferative and antioxidant activities, sensory properties, total phenolic content and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis was used to identify and quantify specific polyphenolic compounds in the samples. RESULTS AND CONCLUSIONS: According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All examined kombucha beverages showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, had antibacterial activity against all microorganisms used in the study. NOVELTY AND SCIENTIFIC CONTRIBUTION: Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects. University of Zagreb Faculty of Food Technology and Biotechnology 2023-03 /pmc/articles/PMC10187572/ /pubmed/37200785 http://dx.doi.org/10.17113/ftb.61.01.23.7789 Text en https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY) 4.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Scientific Papers Tefon Öztürk, Burcu Emine Eroğlu, Berfin Delik, Eda Çiçek, Mustafa Çiçek, Esra Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation |
title | Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation |
title_full | Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation |
title_fullStr | Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation |
title_full_unstemmed | Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation |
title_short | Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation |
title_sort | comprehensive evaluation of three important herbs for kombucha fermentation |
topic | Original Scientific Papers |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187572/ https://www.ncbi.nlm.nih.gov/pubmed/37200785 http://dx.doi.org/10.17113/ftb.61.01.23.7789 |
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