de Santana Khan Samuel, Bordin Vieira Vanessa, Carolina Dos Santos Costa Ana, Victor da Silva Arthur, Andrade Mendonça Allyson, Antonio de Morais Junior Marcos, da Silva Santos Dayane, Guedes Torres Alexandre, Inês Sucupira Maciel Maria, Prado de Paiva Azevedo Emmanuela
Consumer Sciences Department, Federal Rural University of Pernambuco, Dom Manoel de Medeiros St. n/n, Dois Irmãos, PC: 52171-900 Recife, PE, Brazil.
Nutrition Department, Federal University of Campina Grande, Prof. Maria Anita Furtado Coelho, Olho D'Água Bica, PC: 58175-000, PB, Brazil.
Heliyon. 2024 Jun 20;10(13):e32809. doi: 10.1016/j.heliyon.2024.e32809. eCollection 2024 Jul 15.
Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21. DNA sequencing identified the genus as predominant. However, was unable to safely determine the species level because of the rRNA 16S gene sequence similarity between four species . The concentration of 5-methyltetrahydrofolate found on the third day was 39.12 ± 1.32 μg/mL (liquid) and 45.78 ± 8.42 μg/mL (polymeric biofilm); On the twenty-first day it was 50.87 ± 3.56 μg/mL (liquid) and 54.88 ± 3.89 μg/mL (polymeric biofilm). Total phenolic compounds increased with fermentation; however, flavonoids and carotenoids were degraded by the process. The information on 5-methyltetrahydrofolate is unprecedented and highly relevant for food guidelines, since related deficiencies can lead to fetal malformation in the first three months of pregnancy. Lastly, the best fermentation time to obtain 5-methyltetrahydrofolate and others bioactive compounds is between days 7-14. Further analyses are also encouraged to understand the bioavailability of the vitamin.
康普茶是一种潜在的益生菌茶基饮品，在全球范围内的消费量不断增加。关于这种益生菌饮料的研究正在迅速增长，尤其是关于微量营养素和微生物群落的研究。因此，本研究对微生物进行了分子鉴定，并通过高效液相色谱-二极管阵列检测法（HPLC-DAD）评估了5-甲基四氢叶酸的含量，采用分光光度法测定了酚类化合物、黄酮类化合物、类胡萝卜素、抗氧化活性，以及绿茶康普茶在发酵第1、3、7、14和21天的理化成分。DNA测序确定该属为优势属。然而，由于四种物种之间的16S rRNA基因序列相似性，无法安全地确定物种水平。第三天发现的5-甲基四氢叶酸浓度为39.12±1.32μg/mL（液体）和45.78±8.42μg/mL（聚合生物膜）；在第21天，其浓度为50.87±3.56μg/mL（液体）和54.88±3.89μg/mL（聚合生物膜）。总酚类化合物随着发酵而增加；然而，黄酮类化合物和类胡萝卜素在此过程中被降解。关于5-甲基四氢叶酸的信息是前所未有的，并且与食品指南高度相关，因为相关缺乏可能导致怀孕前三个月的胎儿畸形。最后，获得5-甲基四氢叶酸和其他生物活性化合物的最佳发酵时间在第7至14天之间。还鼓励进行进一步分析以了解该维生素的生物利用度。
