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Abstract Title:

Evaluation of the Glucuronic Acid Production and Antibacterial Properties of Kombucha Black Tea.

Abstract Source:

Curr Pharm Biotechnol. 2019 Jul 16. Epub 2019 Jul 16. PMID: 31322066

Abstract Author(s):

Fereshteh Ansari, Hadi Pourjafar, Ali Kangari, Aziz Homayouni

Article Affiliation:

Fereshteh Ansari

Abstract:

BACKGROUND: Kombucha beverage is considered as a dietary supplement that drinking it strengthens the body's immune system and prevents diseases.

OBJECTIVE: The purpose of this study was to determine the amount of glucuronic acid and antibacterial activity of Kombucha black tea drink during its production and storage.

METHODS: The extent of glucuronic acid at two temperatures of 20°C and 30 °C was explored by the use of the HPLC system throughout the 21 days. To analysis, the antibacterial property, the supernatant influence of Kombucha black tea on the growth of Salmonella Typhimurium, Staphylococcus aureus, and Lactobacillus rhamnosus bacteria were examined via the two procedures of the disc and well.

RESULTS: The production of glucuronic acid also undergone a variation at 20°C from 17.0 mg/L on day 1 to roughly 27.2 mg/L on day 21, and this difference was significant. Furthermore, the quantity of this acid at 30 °C changed from 42.2 mg/L on day 1 to 48.0 mg/L on day 21. The amount of glucuronic acid produced thru storing at 30 °C was significantly greater than thatat 20 °C (p<0.05). This study indicated that the Kombucha black tea has antibacterial activity against Salmonella Typhimurium and Staphylococcus aureus, but not against Lactobacillus rhamnosus. But, there were not any statistical differences of antibacterial activity of Kombucha between incubation in 20˚C and 30 ˚C (P>0.05).

CONCLUSIONS: This study offers a perspective on glucuronic acid production (especially in 30°C rather than 20°C) and antibacterial activity of Kombucha black tea beverage.

Study Type : In Vitro Study

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Sayer Ji
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