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Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-11-29 , DOI: 10.1111/jfbc.13574 Wanlapa Tanticharakunsiri 1 , Supachoke Mangmool 2 , Karn Wongsariya 1 , Duangjai Ochaikul 1
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-11-29 , DOI: 10.1111/jfbc.13574 Wanlapa Tanticharakunsiri 1 , Supachoke Mangmool 2 , Karn Wongsariya 1 , Duangjai Ochaikul 1
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Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7–14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H2O2‐induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn‐SOD, and inducing GRe enzymatic activity in HEK‐293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases.
中文翻译：
厨房薄荷和乌龙茶康普茶饮料的抗氧化酶特性及上调
康普茶是一种健康的传统饮料，是通过将产品与乙酸细菌和酵母菌共生发酵而成的。在本研究中，厨房薄荷叶（Mentha cordifolia Opiz。Ex Fresen）和乌龙茶叶（Camellia sinensis））在康普茶配方中发酵。发酵后，厨房薄荷，乌龙茶以及乌龙茶和厨房薄荷康普茶样品的可滴定酸度和乙醇随发酵时间的延长而逐渐增加。在发酵的第14天，所有康普茶样品中的酚类化合物和类黄酮均增加。在发酵的7-14天中，康普茶中的乙酸细菌和酵母菌的数量逐渐增加。这些康普茶的DPPH和ABTS清除活性随着发酵时间的延长而增加，并在发酵的第14天表现出最高的抗氧化能力。此外，所有康普茶样品均通过减弱H 2 O 2表现出抗氧化作用。诱导ROS产生，过氧化氢酶，谷胱甘肽还原酶（GRe）和Mn-SOD的mRNA表达增加，并诱导HEK-293细胞中的GRe酶活性。康普茶饮料可以用作健康饮料，以减轻许多疾病中的氧化应激。
更新日期：2021-01-19
中文翻译：
厨房薄荷和乌龙茶康普茶饮料的抗氧化酶特性及上调
康普茶是一种健康的传统饮料，是通过将产品与乙酸细菌和酵母菌共生发酵而成的。在本研究中，厨房薄荷叶（Mentha cordifolia Opiz。Ex Fresen）和乌龙茶叶（Camellia sinensis））在康普茶配方中发酵。发酵后，厨房薄荷，乌龙茶以及乌龙茶和厨房薄荷康普茶样品的可滴定酸度和乙醇随发酵时间的延长而逐渐增加。在发酵的第14天，所有康普茶样品中的酚类化合物和类黄酮均增加。在发酵的7-14天中，康普茶中的乙酸细菌和酵母菌的数量逐渐增加。这些康普茶的DPPH和ABTS清除活性随着发酵时间的延长而增加，并在发酵的第14天表现出最高的抗氧化能力。此外，所有康普茶样品均通过减弱H 2 O 2表现出抗氧化作用。诱导ROS产生，过氧化氢酶，谷胱甘肽还原酶（GRe）和Mn-SOD的mRNA表达增加，并诱导HEK-293细胞中的GRe酶活性。康普茶饮料可以用作健康饮料，以减轻许多疾病中的氧化应激。
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