Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
Food Chem. 2022 Aug 1;384:132515. doi: 10.1016/j.foodchem.2022.132515. Epub 2022 Feb 21.
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) results revealed a 1.7 log fold-change increase in phenolics with the fermentation time, with emphasis on the increase of phenolic acids (0.3 log 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.
本研究显示了红茶康普茶在发酵过程中理化性质和微生物组成以及酚类成分的变化。此外，还评估了康普茶的抗疟潜力。超高效液相色谱-质谱多重分析（UPLC-MS）结果显示，酚类物质随着发酵时间增加了 1.7 倍，其中重点是增加了酚酸（增加了 0.3 倍）。随着时间的推移，类黄酮如橙皮素、柚皮苷和儿茶素 5-O-没食子酸酯等发生降解，而酚酸如没食子酸和肉桂酸则增加。此外，红茶康普茶对 3D7（敏感氯喹）和 W2（氯喹耐药）株具有抗疟活性。因此，在发酵过程中，红茶康普茶的酚类成分发生了重要变化，这可能有助于开发具有更高生物活性潜力的康普茶，并有助于更好地理解康普茶的发酵过程。
