Investigation effect of origanum bilgeri on the bioactivity and microbiological profile of kombucha tea

Kombu çayı, insan sağlığı üzerindeki olumlu etkileri nedeniyle dünya çapında sıklıkla tercih edilen geleneksel fermente bir içecektir. Kombu çayı fermentasyonunda genellikle siyah çay kullanılıyor olsa da günümüzde farklı bitkisel materyaller eklenerek bu fermente ürünün antioksidan özelliklerinin arttırılması amaçlanmaktadır. Bu çalışmada, Antalya iline endemik ve tıbbi öneme sahip Origanum bilgeri P.H. Davis (Tüylü mercan) ile fermente edilen kombu çayının 0., 7. ve 14. fermentasyon günlerindeki mikrobiyal profili, antibakteriyel etkisi, serbest radikal yakalama kapasitesi, toplam flavonoid ve fenolik madde miktarları incelenmiş ayrıca duyusal analizi yapılarak geleneksel kombu çayı ile karşılaştırılmıştır. Sonuç olarak, O. bilgeri katkılı kombu çayının antioksidan aktivitesinin geleneksel kombu çayı ile yakın sonuç gösterdiği, toplam flavonoid ve fenolik madde miktarının ise geleneksel kombu çayından daha yüksek olduğu bulunmuştur. Ayrıca fermentasyonun 7. ve 14. gününde O. bilgeri katkılı kombu çayının, geleneksel kombu çayının etkili olamadığı bakteri suşlarına karşı antibakteriyel etkiye sahip olduğu ve duyusal analizlerdeki genel değerlendirmelere göre daha hoş karşılandığı görülmüştür.Kombucha is a traditional fermented beverage that is preferred world-wide due to its positive effects on human health. Although black tea is generally used in the fermentation of kombucha, nowadays it is aimed to increase the beneficial health effects of the product by fermenting it with different herbal materials. Origanum bilgeri, is endemic to Antalya and used generally in traditional medicine. In this study, traditional kombucha fermented with Origanum bilgeri, and the microbial profile, antimicrobial effect, free radical scavenging ability, total flavonoid content, total phenolic content, and sensory analysis of the analogue drink was investigated and compared with traditional kombucha on fermentation days 0, 7 and 14. As a result, it was found that the antioxidant activity of O. bilgeri added kombucha was similar to traditional kombucha, and the total amount of flavonoid and phenolic content was higher than that of traditional kombucha. In addition, on the 7th and 14th days of fermentation, O. bilgeri added kombucha had an antibacterial effect against bacterial strains that traditional kombucha tea could not be effective on and was more welcomed in the sensory analysis

Comprehensive Evaluation of Three Important Herbs for Kombucha Fermentation

Research background. Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (Humulus lupulus L.), madimak (Polygonum cognatum) and hawthorn (Crataegus monogyna) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively. Experimental approach. The microbiological profile, bacterial cellulose formation, antibacterial, antiproliferative and antioxidant activities, sensory properties, total phenolic content and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis was used to identify and quantify specific polyphenolic compounds in the samples. Results and conclusions. According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All examined kombucha beverages showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, had antibacterial activity against all microorganisms used in the study. Novelty and scientific contribution. Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects

Comprehensive evaluation of three important herbs for kombucha fermentation

WOS:000975665500002PubMed ID37200785Research background. Kombucha is consumed worldwide for its beneficial health effects. Kombucha teas fermented with various herbal infusions have become very important nowadays. Although black tea is used for kombucha fermentation, kombucha teas fermented with different herbal infusions have gained great importance. In this study, three different traditional medicinal plants, namely hop (Humulus lupulus L.), madimak (Polygonum cognatum) and hawthorn (Crataegus monogyna) were used for the fermentation of kombucha beverages, and the bioactivity of these beverages was investigated extensively. Experimental approach. The microbiological profile, bacterial cellulose formation, antibacterial, antiproliferative and antioxidant activities, sensory properties, total phenolic content and flavonoid content of kombucha beverages were investigated. Liquid chromatography-coupled mass spectrometry analysis was used to identify and quantify specific polyphenolic compounds in the samples. Results and conclusions. According to the results, the hawthorn-flavoured kombucha, which has lower free radical scavenging activity than the other samples, came into prominence in terms of sensory properties. All examined kombucha beverages showed a strong cytotoxic effect on Mahlavu and HCT116 cell lines, but only the madimak-flavoured kombucha sample, which had a higher total phenolic/flavonoid content, had antibacterial activity against all microorganisms used in the study. Novelty and scientific contribution. Considering the results of this study, madimak could be an effective herb for the development of new kombucha beverages, although its sensory properties still need to be improved. This study contributes to science in terms of producing new fermented beverages with improved beneficial health effects