Kombucha
is sweetened black tea that is fermented by a symbiosis of bacteria and
yeast embedded within a cellulose membrane. It is considered a health
drink in many countries because it is a rich source of vitamins and may
have other health benefits. It has previously been reported that adding
lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its
biological functions, but in that study only lactic acid bacteria
isolated from kefir grains were tested. There are many other natural
sources of lactic acid bacteria. In this study, we examined the effects
of lactic acid bacteria from various fermented Vietnamese food sources
(pickled cabbage, kefir and kombucha) on kombucha's three main
biological functions: glucuronic acid production, antibacterial activity
and antioxidant ability. Glucuronic acid production was determined by
high-performance liquid chromatography-mass spectrometry, antibacterial
activity was assessed by the agar-well diffusion method and antioxidant
ability was evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl
radical scavenging capacity. Four strains of food-borne pathogenic
bacteria were used in our antibacterial experiments: Listeria
monocytogenes ATCC 19111, Escherichia coli ATCC 8739, Salmonella
typhimurium ATCC 14028 and Bacillus cereus ATCC 11778. Our findings
showed that lactic acid bacteria strains isolated from kefir are
superior to those from other sources for improving glucuronic acid
production and enhancing the antibacterial and antioxidant activities of
kombucha. This study illustrates the potential of Lactobacillus casei
and Lactobacillus plantarum isolated from kefir as biosupplements for
enhancing the bioactivities of kombucha.
Title:
Title:
| Lactic acid bacteria: promising supplements for enhancing the biological activities of kombucha | |
| Authors: | Nguyen, Khoi Nguyen Dong, Ngan Thi Ngoc Nguyen, Huong Thuy |
| Keywords: | Antibacterial activity Glucuronic acid Kombucha |
| Issue Date: | 2015 |
| Publisher: | SPRINGER INTERNATIONAL PUBLISHING AG, GEWERBESTRASSE 11, CHAM, CH-6330, SWITZERLAND |
| Citation: | ISIKNOWLEDGE |
| Abstract: | Kombucha is sweetened black tea that is fermented by a symbiosis of bacteria and yeast embedded within a cellulose membrane. It is considered a health drink in many countries because it is a rich source of vitamins and may have other health benefits. It has previously been reported that adding lactic acid bacteria (Lactobacillus) strains to kombucha can enhance its biological functions, but in that study only lactic acid bacteria isolated from kefir grains were tested. There are many other natural sources of lactic acid bacteria. In this study, we examined the effects of lactic acid bacteria from various fermented Vietnamese food sources (pickled cabbage, kefir and kombucha) on kombucha's three main biological functions: glucuronic acid production, antibacterial activity and antioxidant ability. Glucuronic acid production was determined by high-performance liquid chromatography-mass spectrometry, antibacterial activity was assessed by the agar-well diffusion method and antioxidant ability was evaluated by determining the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. Four strains of food-borne pathogenic bacteria were used in our antibacterial experiments: Listeria monocytogenes ATCC 19111, Escherichia coli ATCC 8739, Salmonella typhimurium ATCC 14028 and Bacillus cereus ATCC 11778. Our findings showed that lactic acid bacteria strains isolated from kefir are superior to those from other sources for improving glucuronic acid production and enhancing the antibacterial and antioxidant activities of kombucha. This study illustrates the potential of Lactobacillus casei and Lactobacillus plantarum isolated from kefir as biosupplements for enhancing the bioactivities of kombucha. |
| Description: | SPRINGERPLUS Volume: 4 Article Number: 91 Published: FEB 24 2015 ; TNS05756 |
| URI: | http://repository.vnu.edu.vn/handle/VNU_123/32386 |
| ISSN: | 25763303 |
| Appears in Collections: | Bài báo của ĐHQGHN trong Web of Science |
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