Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans
Abstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green tea and black tea through symbiotic culture of bacteria and yeast. In this study, fermentation characteristics and radical scavenging activity of ginseng berry kombucha (GBK) by Saccharomyces cerevisiae...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2023-05-01
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| Series: | Applied Biological Chemistry |
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| Online Access: | https://doi.org/10.1186/s13765-023-00785-3 |
| _version_ | 1797827364159225856 |
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| author | Eun Jung Choi Hee Ho Song Ka Young Ko Ki-Bae Hong Hyung Joo Suh Yejin Ahn |
| author_facet | Eun Jung Choi Hee Ho Song Ka Young Ko Ki-Bae Hong Hyung Joo Suh Yejin Ahn |
| author_sort | Eun Jung Choi |
| collection | DOAJ |
| description | Abstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green tea and black tea through symbiotic culture of bacteria and yeast. In this study, fermentation characteristics and radical scavenging activity of ginseng berry kombucha (GBK) by Saccharomyces cerevisiae M-5 and Gluconobacter oxydans were measured. As fermentation time increased, pH decreased and titratable acidity increased. Reducing sugars decreased rapidly on day 3. Alcohol content increased dramatically during this period and then decreased. GBK showed increased radical scavenging activity and increased total flavonoid content on day 18 of fermentation compared to before fermentation. In particular, during GBK fermentation, the content of phenolic compounds such as gallic acid (2.09-fold) and chlorogenic acid (2.11-fold) increased, contributing to antioxidant activity. In addition, the major ginsenosides of GBK were identified as Rg2 (10.1 μg/mg) and Re (6.59 μg/mg), and the content of minor ginsenosides, which are easily absorbed forms, increased 2.19-fold by fermentation. GBK also extended survival in a Drosophila model treated with 15% hydrogen peroxide. GBK also reduced reactive oxygen species (p < 0.001) through upregulation of gene expression of antioxidant enzymes such as catalase (p < 0.001), superoxide dismutase (p < 0.05), and glutathione peroxidase (p < 0.001). Therefore, GBK can be presented as a functional food that inhibits oxidative stress by increasing radical scavenging activity during fermentation. |
| first_indexed | 2024-04-09T12:47:06Z |
| format | Article |
| id | doaj.art-3a3129684372444aa9a2225674cd0b35 |
| institution | Directory Open Access Journal |
| issn | 2468-0842 |
| language | English |
| last_indexed | 2024-04-09T12:47:06Z |
| publishDate | 2023-05-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Applied Biological Chemistry |
| spelling | doaj.art-3a3129684372444aa9a2225674cd0b352023-05-14T11:25:13ZengSpringerOpenApplied Biological Chemistry2468-08422023-05-016611910.1186/s13765-023-00785-3Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydansEun Jung Choi0Hee Ho Song1Ka Young Ko2Ki-Bae Hong3Hyung Joo Suh4Yejin Ahn5Department of Integrated Biomedical and Life Science, Graduate School, Korea UniversityDepartment of Integrated Biomedical and Life Science, Graduate School, Korea UniversityDepartment of Food Science and Nutrition, Jeju National UniversityDepartment of Food Science and Nutrition, Jeju National UniversityDepartment of Integrated Biomedical and Life Science, Graduate School, Korea UniversityDepartment of Integrated Biomedical and Life Science, Graduate School, Korea UniversityAbstract Kombucha is a healthy carbonated beverage made by fermenting tea extracts such as green tea and black tea through symbiotic culture of bacteria and yeast. In this study, fermentation characteristics and radical scavenging activity of ginseng berry kombucha (GBK) by Saccharomyces cerevisiae M-5 and Gluconobacter oxydans were measured. As fermentation time increased, pH decreased and titratable acidity increased. Reducing sugars decreased rapidly on day 3. Alcohol content increased dramatically during this period and then decreased. GBK showed increased radical scavenging activity and increased total flavonoid content on day 18 of fermentation compared to before fermentation. In particular, during GBK fermentation, the content of phenolic compounds such as gallic acid (2.09-fold) and chlorogenic acid (2.11-fold) increased, contributing to antioxidant activity. In addition, the major ginsenosides of GBK were identified as Rg2 (10.1 μg/mg) and Re (6.59 μg/mg), and the content of minor ginsenosides, which are easily absorbed forms, increased 2.19-fold by fermentation. GBK also extended survival in a Drosophila model treated with 15% hydrogen peroxide. GBK also reduced reactive oxygen species (p < 0.001) through upregulation of gene expression of antioxidant enzymes such as catalase (p < 0.001), superoxide dismutase (p < 0.05), and glutathione peroxidase (p < 0.001). Therefore, GBK can be presented as a functional food that inhibits oxidative stress by increasing radical scavenging activity during fermentation.https://doi.org/10.1186/s13765-023-00785-3Ginseng berry kombuchaSaccharomyces cerevisiaeGluconobacter oxydansROS |
| spellingShingle | Eun Jung Choi Hee Ho Song Ka Young Ko Ki-Bae Hong Hyung Joo Suh Yejin Ahn Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans Applied Biological Chemistry Ginseng berry kombucha Saccharomyces cerevisiae Gluconobacter oxydans ROS |
| title | Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans |
| title_full | Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans |
| title_fullStr | Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans |
| title_full_unstemmed | Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans |
| title_short | Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans |
| title_sort | fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by saccharomyces cerevisiae and gluconobacter oxydans |
| topic | Ginseng berry kombucha Saccharomyces cerevisiae Gluconobacter oxydans ROS |
| url | https://doi.org/10.1186/s13765-023-00785-3 |
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