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

[Display omitted] •UPLC-QTOF-MSE phenolic profile of the kombuchas was investigated.•103 phenolic compounds were identified and reported for the first time in kombuchas.•A higher antioxidant capacity was found in black tea kombucha.•Green tea kombucha had higher antibacterial and antiproliferative a...

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Bibliographic Details
Published in:Food research international 2020-02, Vol.128, p.108782-108782, Article 108782
Main Authors: Cardoso, Rodrigo Rezende, Neto, Rafaela Oliveira, dos Santos D'Almeida, Carolina Thomaz, do Nascimento, Talita Pimenta, Pressete, Carolina Girotto, Azevedo, Luciana, Martino, Hercia Stampini Duarte, Cameron, Luiz Claudio, Ferreira, Mariana Simões Larraz, Barros, Frederico Augusto Ribeiro de
Format: Article
Language:English
Subjects:
Anti-Bacterial Agents - pharmacology
Antineoplastic Agents - chemistry
Antineoplastic Agents - pharmacology
Antioxidants - pharmacology
Bacteria - drug effects
Benzothiazoles - chemistry
Bioactive compounds
Cell Line, Tumor
Cell Survival - drug effects
Cytotoxicity
Humans
Hydrogen-Ion Concentration
Kombucha Tea - analysis
Metabolomics
Microbial Sensitivity Tests
Phenols - chemistry
Sulfonic Acids - chemistry
UPLC-MSE
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Summary:[Display omitted] •UPLC-QTOF-MSE phenolic profile of the kombuchas was investigated.•103 phenolic compounds were identified and reported for the first time in kombuchas.•A higher antioxidant capacity was found in black tea kombucha.•Green tea kombucha had higher antibacterial and antiproliferative activites. UPLC-QTOF-MSE 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.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2019.108782