Investigation of the Antioxidant Potential of Kombucha Prepared Using Salvia officinalis L. DOI Creative Commons
Cihan Düşgün

Turkish Journal of Agriculture - Food Science and Technology, Journal Year: 2024, Volume and Issue: 12(s2), P. 2292 - 2297

Published: Dec. 12, 2024

Kombucha is a slightly acidic sugary drink made by fermenting sweetened tea. It known for its numerous health advantages. The objective of this study to explore the possible effects Salvia officinalis on enhancing biochemical characteristics kombucha. present investigation compared traditional kombucha, produced using green and black tea, with kombucha derived from S. officinalis, examining their antioxidant properties, total phenolic, flavonoid content. fermentation process lasted duration 14 days. was performed evaluate activity fermented officinalis. potential assessed 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging copper (II) reducing capacity (CUPRAC) techniques. DPPH reduction percentages were determined be 93.5±1.65% 90.6±1.51% 88.5±1.68% According CUPRAC results, tea found have 321.58±2.12 mg TE/g, 305.91±1.98 TE/g 301.97±1.78 TE/g. Total phenolic content 154.15±1.22 GAE/g 145.41±1.31 124.52±1.25 value 101.12±0.98 QE/g 99.41±0.97 92.73±0.78 findings indicate that can serve as substitute medium fermentation, resulting in development novel kind similar chemical characteristics.

Language: Английский

Biological potential and mechanisms of Tea’s bioactive compounds: An Updated review DOI Creative Commons

Qiaoxian Luo,

Longbiao Luo,

Jinmin Zhao

et al.

Journal of Advanced Research, Journal Year: 2023, Volume and Issue: 65, P. 345 - 363

Published: Dec. 5, 2023

Tea (Camellia sinensis) has a rich history and is widely consumed across many countries, categorized into green tea, white oolong yellow black dark tea based on the level of fermentation. Based review previous literature, commonly recognized bioactive substances in include polyphenols, amino acids, polysaccharides, alkaloids, terpenoids, macro minerals, trace elements, vitamins, which have been known to various potential health benefits, such as anticancer, antioxidant, anti-inflammatory, anti-diabetes, anti-obesity properties, cardiovascular protection, immune regulation, control intestinal microbiota. Most studies only pointed out characteristics tea's bioactivities, so comprehensive summary pharmacological mechanisms bioactivities their use risks are vital. Review The aim this paper summarize mechanisms, providing scientific basis for application outlining future research directions study tea. Key Scientific Concepts This summarizes main biologically active substances, effects, discusses risks. It may help researchers grasp more progress further promote natural substance medical field.

Language: Английский

Citations

42
Investigation of the Influence of Different Camellia sinensis Teas on Kombucha Fermentation and Development of Flavored Kombucha with Brazilian Fruits DOI Creative Commons
Raniele Oliveira Alves, Amanda Lins Bispo Monteiro, Camila Macaúbas da Silva

et al.

Beverages, Journal Year: 2025, Volume and Issue: 11(1), P. 13 - 13

Published: Jan. 14, 2025

Teas derived from Camellia sinensis are traditionally used in kombucha fermentation, a process which bacteria and yeasts play key roles. This study aimed to evaluate the effects of green, black, white teas, as well their combinations, on physicochemical properties, antioxidant capacity, total phenolic compound content kombucha. In addition, production flavored with fruits. Statistical analysis simplex centroid mixture design indicated that green tea promoted positive increase activities against ABTS DPPH free radicals, being observed at 5868.46 µmol/mL, 705.40 380.77 mg GAE/100 mL prepared using this individually. Then, six beverages were tea, grape, caja, cashew apple, genipap, passion fruit, tamarind. The profile revealed presence twenty-six compounds, including twenty-five phenolics one caffeine derivative. Among beverages, tamarind-flavored stood out, exhibiting highest flavonoid (156.77 EQ/g), highlights influence tamarind bioactive properties beverages. These results provide valuable insights optimize explore potential beneficial non-alcoholic

Language: Английский

Citations

2
Supercapacitor Cell Performance with Bacterial Nanocellulose and Bacterial Nanocellulose/Polybenzimidazole Impregnated Membranes as Separator DOI Creative Commons
Hristo Penchev,

Galia Ivanova,

Venelin Hubenov

et al.

Membranes, Journal Year: 2025, Volume and Issue: 15(1), P. 12 - 12

Published: Jan. 8, 2025

Supercapacitors are advanced energy storage devices renowned for their rapid delivery and long operational lifespan, making them indispensable across various industries. Their relevance has grown in recent years due to the adoption of environmentally friendly materials. One such material is bacterial nanocellulose (BNC), produced entirely from microbial sources, offering sustainability a bioprocess-driven synthesis. In this study, BNC was synthesized using symbiotic community. After production purification, pristine membranes, with an average thickness 80 microns, were impregnated alkali-alcohol meta-polybenzimidazole (PBI) solution. This process yielded hybrid BNC/PBI membranes improved ion-transport properties. The then doped 6 M KOH solution, enhance OH- conductivity, characterized optical microscopy, ATR FT-IR, XRD, CVT, BET analysis, impedance spectroscopy. Both tested as separators laboratory-scale symmetric supercapacitor cells, performance compared commercial Viledon® separator. supercapacitors employing exhibited high specific capacitance excellent cycling stability, retaining over 10,000 charge/discharge cycles. These findings underscore potential BNC/KOH next-generation applications.

Language: Английский

Citations

1
Recent Advancements in Metabolomics: Applications and Insights into Functional Beverages DOI
Rahul Dev,

Manoj S. Aroor,

Mahesh Gupta

et al.

Current Food Science and Technology Reports, Journal Year: 2025, Volume and Issue: 3(1)

Published: Jan. 23, 2025

Language: Английский

Citations

1
Classes and phyla of the kingdom Fungi DOI Creative Commons
Nalin N. Wijayawardene, Kevin D. Hyde, Kirill V. Mikhailov

et al.

Fungal Diversity, Journal Year: 2024, Volume and Issue: 128(1), P. 1 - 165

Published: Oct. 15, 2024

Abstract Fungi are one of the most diverse groups organisms with an estimated number species in range 2–3 million. The higher-level ranking fungi has been discussed framework molecular phylogenetics since Hibbett et al., and definition higher ranks (e.g., phyla) ‘true fungi’ have revised several subsequent publications. Rapid accumulation novel genomic data advancements now facilitate a robust precise foundation for classification within kingdom. This study provides updated kingdom , drawing upon comprehensive phylogenomic analysis Holomycota which we outline well-supported nodes fungal tree explore more contentious groupings. We accept 19 phyla Fungi, viz . Aphelidiomycota Ascomycota Basidiobolomycota Basidiomycota Blastocladiomycota Calcarisporiellomycota Chytridiomycota Entomophthoromycota Entorrhizomycota Glomeromycota Kickxellomycota Monoblepharomycota Mortierellomycota Mucoromycota Neocallimastigomycota Olpidiomycota Rozellomycota Sanchytriomycota, Zoopagomycota In phylogenies, Caulochytriomycota resides ; thus, former is regarded as synonym latter, while Caulochytriomycetes viewed class provide description each phylum followed by its classes. A new subphylum, Sanchytriomycotina Karpov introduced only subphylum Sanchytriomycota subclass Pneumocystomycetidae Kirk al. Pneumocystomycetes invalid thus validated. Placements fossil classes also discussed, providing examples.

Language: Английский

Citations

8
Multidisciplinary advances in kombucha fermentation, health efficacy, and market evolution DOI
Karan Prajapati, Jignesh Prajapati, Dhavalkumar Patel

et al.

Archives of Microbiology, Journal Year: 2024, Volume and Issue: 206(9)

Published: Aug. 5, 2024

Language: Английский

Citations

5
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha DOI
Shuo Wang,

Chuanwei Li,

Qiangshen Xu

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104340 - 104340

Published: May 13, 2024

Language: Английский

Citations

4
Ethanol fermentation of tapioca wastewater in anaerobic baffled reactor: Performance evaluation and microbial community analysis DOI

Kharisrama Trihatmoko,

Takahiro Watari, Thu Huong Nguyen

et al.

Bioresource Technology, Journal Year: 2025, Volume and Issue: unknown, P. 132112 - 132112

Published: Jan. 1, 2025

Language: Английский

Citations

0
Comparative analysis of microbial diversity in various kombucha starter cultures in Malaysia using the random amplified polymorphic DNA (RAPD) approach DOI Open Access

Nur Syafiqah Syahmimie Augustine,

Eric Tzyy Jiann Chong, Carissa Wong

et al.

Asia-Pacific Journal of Molecular Biology and Biotechnology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 10

Published: Jan. 31, 2025

Kombucha is sweetened black tea fermented with symbiotic culture of bacteria and yeasts (SCOBY) has been widely consumed for its purported health benefits. The microbial consortium in kombucha dominated by such as Brettanomyces sp. Zygosaccharomyces sp., well acetic acid (AAB), Komagataeibacter Acetobacter However, the source SCOBY substrates used may affect diversity biochemical, flavour kombucha. Identifying population important use undefined starter cultures lead to variable metabolite production increase risk food pathogen contamination which can pose harm human health. This study aims isolate microbes from Malaysia future development a new specific species safe consumption Briefly, total 100 colonies were isolated nine selective plates. Differences colony morphology observed based on their colours, surface texture, elevation, margin. Their phenotypic genetic screened using microscopic examination, coupled catalase test random amplified polymorphic DNA (RAPD), respectively. Based data, 51% isolates showed under while rest bacteria. Additionally, 55.79% distinct banding profile patterns RAPD assessments. In conclusion, data this shows that there diverse different Malaysia, mainly predominated Gram-negative AAB Gram-positive yeasts. Identification at level be conducted future. By understanding microbiota kombucha, it contributes functional drink.

Language: Английский

Citations

0
Microbial community and organic compounds composition analysis and the edible security of common buckwheat fermented via Kombucha consortium DOI Creative Commons

Majida Al‐Wraikat,

Mohamed Aamer Abubaker, Yingli Liu

et al.

Food Chemistry Molecular Sciences, Journal Year: 2025, Volume and Issue: 10, P. 100247 - 100247

Published: Feb. 16, 2025

This study investigates the microbial community and organic compound composition of common buckwheat fermented with a traditional Kombucha consortium. Twenty-five fungal species, nine bacterial five acids, six phenolic compounds were identified in Common Buckwheat (CBK). The fermentation process enriched CBK bioactive that enhanced its functional properties, including antioxidant activity antibacterial efficacy, inhibiting pathogenic bacteria by over 81.1 %. Further research is encouraged to explore similar applications other cereal crops.

Language: Английский

Citations

0