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A Comparative Study of Fermentation Metabolites and Functional Properties from Green, Black and White Tea Kombucha

녹차, 홍차와 백차를 이용한 콤부차의 발효 산물과 기능적 특성의 비교

  • Hye Jung Shin (신혜정, 대학원 생명공학과 시스템식품생명공학전공)

초록/요약

Kombucha is a fermented beverage that is consumed by inoculating a microbial consortium called SCOBY on a tea base such as green tea or black tea and fermenting it for a certain period. Various metabolic products are produced by activity of acetic acid bacteria, lactic acid bacteria and yeast in SCOBY during fermentation period and their metabolites gives various health functionalities. In this study, we analyzed the difference between the fermented products of kombucha and its functionality depending on the type of tea leaves when manufacturing kombucha in different types of tea, such as green tea, black tea, and white tea. Green tea leaves have a low degree of oxidation, so the content of polyphenols is high, and the total phenol content and catechin content of green tea kombucha were higher than those of other teas. This contributed to the antioxidant power of green tea kombucha, showing higher DPPH scavenging activity than black tea and white tea kombucha. In addition to its antioxidant power, HT-29 cells were treated with kombucha and inflammation was induced by LPS. As a result, the expression levels of IL-1β, IL-6, IL-8 and TLR4 were lowered in all three types of kombucha. In addition, all three types of liquid kombucha and its cellulose showed antimicrobial effects against Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Listeria monocytogenes, and especially the black tea kombucha showed great effect. Through this study, the difference between the metabolites of kombucha fermented using green tea, black tea and white tea with different fermentation and oxidation levels was identified. The three types of kombucha were all effective in antioxidant, anti-inflammatory and antimicrobial effects, and their functionality was different depending on the content of metabolites. Therefore, it was proven that kombucha has health functional compounds and its beneficial potential to human health.

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목차

CONTENTS
Page
ABSTRACT iii
CONTENTS v
LIST OF TABLES ix
LIST OF FIGURES x
ABBREVIATIONS xii
Chapter 1
1. Literature Review 1
1.1. Introduction of Kombucha 2
1.2. Production of Kombucha 4
1.3. Quality Control of Kombucha 6
1.4. Characteristic Differences of Kombucha by Materials 8
1.4.1. Differences from microorganism consortium 8
1.4.2. Differences from fermentation substrates 10
1.4.2.1. Solid vegetable material 10
1.4.2.2. Liquid vegetable material 12
1.4.3. Differences from fermentation environment 13
1.5. Physiochemical Properties of Kombucha 15
1.5.1. Antioxidant Function 15
1.5.2. Hepatoprotective Function 17
1.5.3. Antimicrobial Function 18
1.5.4. Anti-Inflammation Function 20
1.5.5. Anti-Diabetes Function 21
1.5.6. Anti-Hypocholesterolaemic Function 22
CHAPTER 2.
2. A Comparative Study of Fermentation Metabolites and Functional Properties from Green, Black and White Tea Kombucha 24
2.1. Introduction 25
2.2. Materials and Methods 27
2.2.1. Sample preparation 27
2.2.2. Microbial Determination 27
2.2.2.1. Total Bacteria Count 28
2.2.2.2. Total Acetic Acid Bacteria Count 28
2.2.2.3. Total Yeast Count 28
2.2.3. Measurement of pH 29
2.2.4. Gas Chromatograph-Mass Spectrometry 29
2.2.5. Total Phenolic Content Measurement 30
2.2.6. High-performance liquid chromatography analysis 30
2.2.7. Ethanol Assay 31
2.2.8. Flavonoid Assay 32
2.2.9. Antioxidant Activity Measurement 32
2.2.9.1. Determination of DPPH Radical Scavenging Activity 32
2.2.10. Freeze Drying of Kombucha 33
2.2.11. Cell Culture and Morphology Observation 33
2.2.12. Cell viability (MTT Assay) 34
2.2.13. Anti-Inflammation Activity Measurement 36
2.2.14. Pathogenic Enteric Bacteria Used in the Study 40
2.2.15. Anti-Microbial Activity Measurement 40
2.2.16. Statistical Analysis 41
2.3 Results 42
2.3.1. Appearance of Kombucha Tea during Fermentation 42
2.3.2. Microbial Changes during Kombucha Tea Fermentation 44
2.3.3. pH changes during Kombucha Tea Fermentation 46
2.3.4. Determination of Short Chain Fatty Acid from Kombucha 48
2.3.5. Determination of Catechin Content from Kombucha 51
2.3.6. Determination of Total Phenolic Content from Kombucha 56
2.3.7. Determination of Total Ethanol Content from Kombucha 58
2.3.8 Determination of Total Flavonoid Content from Kombucha 60
2.3.9. Antioxidant Activity of Kombucha 63
2.3.10. Cell viability from Kombucha 65
2.3.11. Anti-Inflammation Activity of Kombucha 67
2.3.12. Anti-microbial Activity of Kombucha 69
2.4 Discussion 73
ABSTRACT IN KOREAN 80
REFERNCES 82

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