评价康普茶红茶的葡萄糖醛酸生成和抗菌性能。

Evaluation of the Glucuronic Acid Production and Antibacterial Properties of Kombucha Black Tea.

机构信息

Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.

Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Karaj, Iran.

出版信息

Curr Pharm Biotechnol. 2019;20(11):985-990. doi: 10.2174/1389201020666190717100958.

DOI:10.2174/1389201020666190717100958

PMID:31322066

Abstract

BACKGROUND

Kombucha beverage is considered as a dietary supplement and drinking it strengthens the body's immune system which prevents diseases.

OBJECTIVE

The purpose of this study was to determine the amount of glucuronic acid and antibacterial activity of Kombucha black tea drink during its production at different storage temperature.

METHODS

The extent of glucuronic acid at temperatures of 20°C and 30°C was explored by the use of the HPLC system for 21 days. To analyse the antibacterial property, the influence of Kombucha black tea supernatant on the growth of Salmonella typhimurium, Staphylococcus aureus, and Lactobacillus rhamnosus bacteria was examined via the two procedures of the disc and agar well diffusion.

RESULTS

The production of glucuronic acid underwent a variation at 20°C from 17.0 mg/L on day 1 to roughly 27.2 mg/L on day 21, and the difference was significant. Furthermore, the quantity of this acid at 30°C increased from 42.2 mg/L on day 1 to 48.0 mg/L on day 21. The amount of glucuronic acid produced at 30°C was significantly greater than that at 20°C (p<0.05). This study indicated that the Kombucha black tea has antibacterial activity against Salmonella typhimurium and Staphylococcus aureus, but not against Lactobacillus rhamnosus. However, there are no statistical differences in antibacterial activity of Kombucha between incubation at 20oC and 30oC (P>0.05).

CONCLUSION

This study offers a perspective on glucuronic acid production (especially in 30°C rather than 20°C) and antibacterial activity of Kombucha black tea beverage.

摘要

背景

康普茶饮料被认为是一种膳食补充剂，饮用它可以增强身体的免疫系统，预防疾病。

目的

本研究旨在确定不同储存温度下生产的红茶康普茶饮料中葡萄糖醛酸的含量和抗菌活性。

方法

在 21 天的时间里，使用 HPLC 系统研究了 20°C 和 30°C 下葡萄糖醛酸的含量。为了分析抗菌性能，通过圆盘法和琼脂孔扩散法研究了红茶康普茶上清液对鼠伤寒沙门氏菌、金黄色葡萄球菌和鼠李糖乳杆菌生长的影响。

结果

在 20°C 下，葡萄糖醛酸的产量从第 1 天的 17.0mg/L 变化到第 21 天的约 27.2mg/L，差异显著。此外，在 30°C 下，这种酸的产量从第 1 天的 42.2mg/L 增加到第 21 天的 48.0mg/L。30°C 下产生的葡萄糖醛酸量明显大于 20°C（p<0.05）。本研究表明，红茶康普茶对鼠伤寒沙门氏菌和金黄色葡萄球菌具有抗菌活性，但对鼠李糖乳杆菌没有抗菌活性。然而，在 20°C 和 30°C 下培养的红茶康普茶的抗菌活性没有统计学差异（P>0.05）。