Vázquez-Cabral B D, Larrosa-Pérez M, Gallegos-Infante J A, Moreno-Jiménez M R, González-Laredo R F, Rutiaga-Quiñones J G, Gamboa-Gómez C I, Rocha-Guzmán N E
Research Group on Functional Foods and Nutraceuticals, Departamento de Ingenierías Química y Bioquímica, TecNM/Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico.
School of Doctoral Studies & Research, European University of Madrid, Calle Tajo, s/n, Villaviciosa de Odón, ES-28670 Madrid, Spain.
Chem Biol Interact. 2017 Jun 25;272:1-9. doi: 10.1016/j.cbi.2017.05.001. Epub 2017 May 3.
Black tea infusion is the common substrate for preparing kombucha; however other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for preparing kombucha analogues from oak (KAO). The objective of this research was to investigate the antioxidant activity and anti-inflammatory effects of KAO by examining its modulation ability on macrophage-derived TNF-alpha and IL-6. Herbal infusions from oak and black tea were fermented by kombucha consortium during seven days at 28 °C. Chemical composition was determined by LC-ESI-MS/MS. The antioxidant activity of samples against oxidative damage caused by HO in monocytes activated (macrophages) was explored. Additionally, it was determined the anti-inflammatory activity using lipopolysaccharide (LPS) - stimulated macrophages; in particular, the nitric oxide (NO), TNF-alpha, and IL-6 production was assessed. Levels of pro-inflammatory cytokines IL-6 and TNF-alpha were significantly reduced by the sample treatment. Likewise, NO production was lower in treatment with kombucha and KAO compared with LPS-stimulated macrophages. Fermented beverages of oak effectively down-regulated the production of NO, while pro-inflammatory cytokines (TNF-alpha and IL-6) in macrophages were stimulated with LPS. Additionally, phytochemical compounds present in KAO decrease oxidative stress.
红茶浸液是制备康普茶的常见底物；然而，其他来源如橡树叶浸液也可用于相同目的。墨西哥的一些民族几乎使用了任何白橡树种类进行药用，它们也可能适合制备橡木康普茶类似物（KAO）。本研究的目的是通过检测KAO对巨噬细胞衍生的肿瘤坏死因子-α（TNF-α）和白细胞介素-6（IL-6）的调节能力，来研究KAO的抗氧化活性和抗炎作用。橡木和红茶的草药浸液在28℃下由康普茶菌群发酵7天。通过液相色谱-电喷雾串联质谱（LC-ESI-MS/MS）测定化学成分。探讨了样品对激活的单核细胞（巨噬细胞）中由羟基自由基（HO）引起的氧化损伤的抗氧化活性。此外，使用脂多糖（LPS）刺激的巨噬细胞测定抗炎活性；特别评估了一氧化氮（NO）、TNF-α和IL-6的产生。样品处理显著降低了促炎细胞因子IL-6和TNF-α的水平。同样，与LPS刺激的巨噬细胞相比，康普茶和KAO处理中的NO产生较低。橡木发酵饮料有效地下调了NO的产生，而巨噬细胞中的促炎细胞因子（TNF-α和IL-6）则由LPS刺激产生。此外，KAO中存在的植物化学化合物可降低氧化应激。
