Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

Rodrigo Rezende Cardoso; Rafaela Oliveira Neto; Carolina Thomaz Dos Santos D'Almeida; Talita Pimenta do Nascimento; Carolina Girotto Pressete; Luciana Azevedo; Hercia Stampini Duarte Martino; Luiz Claudio Cameron; Mariana Simões Larraz Ferreira; Frederico Augusto Ribeiro de Barros

doi:10.1016/j.foodres.2019.108782

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

Food Res Int. 2020 Feb:128:108782. doi: 10.1016/j.foodres.2019.108782. Epub 2019 Nov 8.

Affiliations

¹ Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.
² Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
³ Faculty of Nutrition, Federal University of Alfenas, Alfenas, MG, Brazil.
⁴ Department of Nutrition and Health, Federal University of Vicosa, Vicosa, MG, Brazil.
⁵ Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil.
⁶ Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Laboratory of Protein Biochemistry, Center for Innovation in Mass Spectrometry, UNIRIO, Rio de Janeiro, Brazil.
⁷ Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil. Electronic address: fredbarros@ufv.br.

PMID: 31955755
DOI: 10.1016/j.foodres.2019.108782

Abstract

UPLC-QTOF-MS^E phenolic profile of kombuchas produced from the fermentation of green tea or black tea at 25 °C for 10 days was investigated along with the determination of their antioxidant capacities, antibacterial and antiproliferative activities. Overall, 127 phenolic compounds (70.2% flavonoids, 18.3% phenolic acids, 8.4% other polyphenols, 2.3% lignans and 0.8% stilbenes) were identified, with 103 phenolic compounds reported for the first time in kombuchas. A greater diversity and abundance of phenolic compounds was detected in black tea kombucha, which resulted in a higher antioxidant capacity. However, the green tea kombucha was the only one that presented antibacterial activity against all the bacteria tested and an increased antiproliferative activity against the cancer cell lines, which was attributed to the presence of catechins among the most abundant phenolic compounds and verbascoside as an exclusive compound. Thus, the type of tea used in the kombucha production interferes in its bioactive composition and properties.

Keywords: Bioactive compounds; Cytotoxicity; Metabolomics; UPLC-MSE.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anti-Bacterial Agents / pharmacology*
Antineoplastic Agents / chemistry
Antineoplastic Agents / pharmacology*
Antioxidants / pharmacology*
Bacteria / drug effects
Benzothiazoles / chemistry
Cell Line, Tumor
Cell Survival / drug effects
Humans
Hydrogen-Ion Concentration
Kombucha Tea / analysis*
Microbial Sensitivity Tests
Phenols / chemistry*
Sulfonic Acids / chemistry

Substances

Anti-Bacterial Agents
Antineoplastic Agents
Antioxidants
Benzothiazoles
Kombucha Tea
Phenols
Sulfonic Acids
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid