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Nutritional and medicinal improvement of black tea by yeast fermentation
Abstract
Black tea fermentation with Dabaryomyces hansenii for 10 days resulted in accumulation of major vitamins, such as A, B1, B2, B12 and C in sufficient quantities to fulfil the recommended dietary allowances (RDA). Fermentation of tea by yeast resulted in reduction of caffeine and excess tannins in significant amounts. After fermentation, the amount of theophylline was increased to make fermented tea a potent bronchodilator. Tea fermentation with D. hansenii improved its nutritional and medicinal values. Our observations suggest that intake of fermented tea is advantageous over black tea in terms of its nutritive and therapeutic values.
... The fermentation process by Saccahromyces cerevisiae species has many benefi ts. Earlier reports have established the formation of nutritionally important vitamins, such as Ribofl avin, β-carotene, Thiamine and ascorbic acid during fermentation (Chand and Gopal, 2005). According to Table 1, the proximate composition of the diff erent tea samples showed signifi cant diff erences, OTW being higher signifi cantly than both GTW1 and GTW2 in the percentage of protein, ash and caff eine, with values of 0.8760.31 ...
... Oolong tea wine contained more protein than the two wines produced from green tea. However, this was expected as oolong tea is an example of fermented tea, and earlier reports had confi rmed that fermentation had a signifi cant eff ect on the nutritional and medicinal improvement of fermented tea (Chand and Gopal, 2005). Tea type did not have any signifi cant eff ect on the percentage of alcohol, which fell within 8.060.2% and conformed to the study carried out by Aroyeun et al. (2005) on wine developed from infused tea leaves. ...
... This experiment is one of the reported projects involving yeast fermentation to modify the value of tea (Chand and Gopal, 2005). Tea has high levels of phenolic compounds. ...
... It has been proven that the consumption of black tea offers numerous benefits in terms of health; however, the excessive consumption of black tea may lead to indigestion due to the high concentration of tannins in black tea [151]. Tannins are excellent microbial inhibitors that could suppress lactic-acid bacteria and certain fungal activity; however, this effect may soon wear off with prolonged fermentation [152,153]. This issue, however, can be resolved by modifying its properties using the fermentation process, which can enhance its nutritional values at the same time [154]. ...
... Nevertheless, there is also a report on the pathogenesis of the gut microbiota. For example, a study showed that the occurrence of dysbiosis, in which the balance of the gut microbiota is disrupted and the number of pathobionts12 increases, resulting in infection and various inflammatory diseases, such as obesity, diabetes type 2, and fatty-liver disease [20,148,153]. A recent study by Costa et al. [185] postulated that gut dysbiosis could be treated or reduced by consuming fermented black tea. ...
Fermentation is one of the world’s oldest techniques for food preservation, nutrient enhancement, and alcohol manufacturing. During fermentation, carbohydrates such as glucose and starch are converted into other molecules, such as alcohol and acid, anaerobically through enzymatic action while generating energy for the microorganism or cells involved. Black tea is among the most popular fermented beverages; it is made from the dried tea leaves of the evergreen shrub plant known as Camellia sinensis. The adequate consumption of black tea is beneficial to health as it contains high levels of flavanols, also known as catechins, which act as effective antioxidants and are responsible for protecting the body against the development of illnesses, such as inflammation, diabetes, hypertension, cancer, and obesity. The prevalence of obesity is a severe public health concern associated with the incidence of various serious diseases and is now increasing, including in Malaysia. Advances in ‘omic’ research have allowed researchers to identify the pivotal role of the gut microbiota in the development of obesity. This review explores fermented black tea and its correlation with the regulation of the gut microbiota and obesity.
... Aspergillus niger can reduce the caffeine content with the extension of fermentation (Bai et al., 2018). Similarly, in the BT fermented with Dabaryomyces hansenii, the content of caffeine and tannin was reduced, and the content of theophylline increased (Pasha & Reddy, 2005). Therefore, fungi have the ability to change the existing form of caffeine, resulting in a decrease in free caffeine and an increase in bound caffeine content in Pu-erh tea. ...
... The relationship between microorganisms and Pu-erh tea raw materials, technology, environment as well as rhythms of other life activities (Lv et al., 2013). Through making full use of the beneficial microorganisms in the production and preservation of Pu-erh tea, the flavor and nutrition values of Pu-erh tea can be improved and prevent the growth and reproduction of detrimental microorganisms, which eliminates the contamination of pathogenic bacteria and toxic microorganisms as well as the production of microbial toxins Pasha & Reddy, 2005). Furthermore, it is vital to clarify the relationship between beneficial microorganisms, formation of flavor and health-promoting quality as well as safety of Pu-erh tea. ...
Pu‐erh tea belongs to dark tea among six major teas in China. As an important kind of post‐fermented tea with complex microbial composition, Pu‐erh tea is highly praised by many consumers owing to its unique and rich flavor and taste. In recent years, Pu‐erh tea has exhibited various physiological activities to prevent and treat metabolic diseases. This review focuses on the fungi in Pu‐erh tea and introduces the sources, types, and functions of fungi in Pu‐erh tea, as well as the influence on the quality of Pu‐erh tea and potential safety risks. During the process of fermentation and aging of Pu‐erh tea, fungi contribute to complex chemical changes in bioactive components of tea. Therefore, we examine the important role that fungi play in the quality formation of Pu‐erh tea. The associations among the microbial composition, chemicals excreted, and potential food hazards are discussed during the pile‐fermentation of Pu‐erh tea. The quality of Pu‐erh tea has exhibited profound changes during the process of pile‐fermentation, including color, aroma, taste, and the bottom of the leaves, which are inseparable from the fungus in the pile‐fermentation of Pu‐erh tea. Specifically, the application prospects of various detection methods of mycotoxins in assessing the safety of Pu‐erh tea are proposed. This review aims to fully understand the importance of fungi in the production of Pu‐erh tea and further provides new insights into subtly regulating the piling process to improve the nutritional properties and guarantee the safety of Pu‐erh tea.
... It became significant at higher level of inclusion, i.e. 40-50% at which the taste of the chocolate and the overall acceptability and colour and sweetness became impaired. The polyphenol contents of chocolate at these two levels had earlier been reported by Mexis [18] who reported that the beneficial effect of tea derived primarily from ingredients such as antioxidant substances (polyphenols).This means that the possibility of 40% and 50% Green tea powder addition in chocolate recipe can cause an increase in the beneficial effect of chocolate consumption, because, there is a synergy of polyphenol between green tea and chocolate [19][20][21]. The tannin increased as green tea powder increased but it was not significant until at 40-50% when it became significant. ...
... Since the sensory threshold of the chocolate remains at 10%, the reduction of the caffeine level is a welcome development. This has also been supported by Chand [19], who reported that it is practically impossible to avoid caffeine as it is present in various foods and beverages and over the counter medications [14]. On balance, it is better to reduce the daily intake of caffeine. ...
Chocolate and green tea contains antioxidants that may be used as health promoting foods. A new product incorporating green tea in Chocolate and termed green tea chocolate was developed in this project. Green tea was produced using the Chinese method viz: Plucking, Fixing, Rolling and Drying. The green tea produced was milled into powder and mixed at different ratios: 10:90, (GTCE) 20:80 (GTCD), 30:70 (GTCC), 40:60 (GTCB) and 50:50 (GTCA) (w/w) of the green tea powder to the Chocolate. Conventional milk chocolate (GTCF) without green tea served as the control for the production of chocolate followed by the standard method. Proximate Analysis, Total Phenol and antioxidant properties were determined using standard methods; Sensory Analysis was done by panel of tasters who measured the Taste, Odour, flavour and general acceptability. The average protein of the control chocolate was 8.05 which varied between 7, 24% (10% supplementation) and 8.39% (50% supplementation). The % crude fibre for the control chocolate was 1.17% and for other supplemented levels, it varied from 0.93% for 10% green tea addition to 1,23%. All the crude fibre increased significantly (p < 0.05) on increasing the green tea in the chocolate. It was found that at 10% inclusion of green tea, there were increases of 9.7%, 9.6%, 4.4% and 3.2% in crude fibre as compared to the control. This may be due to higher contents of dietary fibre in the green tea. The percentage total ash of the control was 2.43% and increased significantly and consistently from 2.28 at 10% level of inclusion to 2.55 at the 50% green tea supplementation. The chocolate containing the smallest quantity of green tea powder seemed to have the lowest amount of crude fat and rose steadily with increase in the green tea supplementation. Although at these levels the effect of the crude fat on the chocolate was not significant while the significance was observed only at 50% green tea inclusion. The control chocolate had 162.39 mg/100 g gallic acid equivalent and it increased significantly (p < 0.05) with rise in green tea powder in the recipe. This study also established that at the organoleptic threshold of 10%, green tea supplementation, there was no significant difference in the polyphenol content of the chocolate. It became significant at higher level of inclusion, i.e. 40-50% at which the taste of the chocolate and the overall acceptability and colour and sweetness became impaired. The caffeine content increased with increase in green tea powder in the chocolate. Green tea inclusion at 20%, 30%, 40% and 50% were showing significantly better chelating properties than the control samples and the 10% samples. The iron chelating ability increased with high contents of green tea and in the order 50% > 40% > 30% > 20% > control > 10%. The L* value reduced significantly from 10% to the 50% green tea powder. In conclusion, replacement of cocoa nibs with green tea powders up to 20-50% impaired the taste of the chocolate.
... Production of non-alcoholic beverages like 'Coco' (Leuconostoc mesenteroides, Candida sp.), Coffee (Leuconostoc mesenteroides, Saccharomyces marscianus,Flavobacterium spp., Fusarium spp.) (Soccol et al., 2008), Black Tea (Pasha & Reddy, 2005). ...
... It also results in reduction of caffeine and tannins in significant amount. Moreover, the theophylline accumulated as a result of fermentation imparts a bronchodilatory effect to the tea (Pasha & Reddy, 2005). ...
... SSDT during pile-fermentation. Given the role of D. hansenii in the chemical transformation during black tea fermentation (Pasha and Reddy, 2005), the object of this work is to explore the function of D. hansenii Y4 during SSDT fermentation via analyzing microbial GH gene and detecting chemical components and color parameters of SSDT. The results may provide a theoretical basis for further research on the potential functions of GH genes, and elucidate the mechanism of organoleptic quality development of SSDT during pile-fermentation to some extent. ...
Microbes are crucial to the quality formation of Sichuan South-road Dark Tea (SSDT) during pile-fermentation, but their mechanism of action has not yet been elucidated. Here, the glycoside hydrolase (GH) gene family and microbial function of Debaryomyces hansenii Y4 during solid-state fermentation were analyzed, and the results showed that many GH genes being distributed in comparatively abundant GH17, GH18, GH76, GH31, GH47, and GH2 were discovered in D. hansenii . They encoded beta-galactosidase, alpha-D-galactoside galactohydrolase, alpha-xylosidase, mannosidase, etc., and most of the GHs were located in the exocellular space and participated in the degradation of polysaccharides and oligosaccharides. D. hansenii Y4 could develop the mellow mouthfeel and “reddish brown” factors of SSDT via increasing the levels of water extracts, soluble sugars and amino acids but decreasing the tea polyphenols and caffeine levels, combined with altering the levels of thearubiins and brown index. It may facilitate the isomerization between epicatechin gallate and catechin gallate. Moreover, the expression levels of DEHA2G24860g (Beta-galactosidase gene) and DEHA2G08602g (Mannan endo-1,6-alpha-mannosidase DFG5 gene) were sharply up-regulated in fermentative anaphase, and they were significantly and negatively correlated with epicatechin content, especially, the expression of DEHA2G08602g was significantly and negatively correlated with catechin gallate level. It was hypothesized that D. hansenii Y4 is likely to be an important functional microbe targeting carbohydrate destruction and catechin transformation during SSDT pile-fermentation, with DEHA2G08602g as a key thermotolerant functional gene.
... According to Zemel (2003) and Mermel (2004), consumption of green tea increases the basal metabolism and results loss of weight. Catechins in black tea form the aflavins and thearubigins following oxidation and offer its antimicrobial, antioxidant, anticancer and antiinflammatory activities (Pasha, 2005;Kaur and Das, 2011). ...
... According to Zemel (2003) and Mermel (2004), consumption of green tea increases the basal metabolism and results loss of weight. Catechins in black tea form the aflavins and thearubigins following oxidation and offer its antimicrobial, antioxidant, anticancer and antiinflammatory activities (Pasha, 2005;Kaur and Das, 2011). ...
The focus on food's role has shifted from just suppressing hunger or providing the
nutrients essential for normal cellular function to components to a variety of
documented bioactive capabilities potentially boosting health and well-being, including
illness prevention. The development of such functional food products is a multistage
process that requires input from commercial, academic, and regulatory agencies, as
well as a critical necessity to assure consumer acceptance. In response to consumer
demand for foods containing health-promoting bioactive compounds, food companies
are utilizing emerging processing technologies for health and wellness products,
enhancing their efficacy, providing the greatest possible benefits to consumers, and
ensuring the industry's long-term competitiveness. Novel study focusing on the
utilization of bioactive-containing potential plant ingredients in food matrices, as well
as their impact on physicochemical, functional, rheological, and sensory qualities,
should be researched further.
KEYWORDS: Bioactives; processing; functional; foods; novel.
... Protease and catalase are utilized in egg processing (Singh et al., 2007). Cellulase, glucanase, pectinase, and tannase are employed in tea industry (Pasha and Reddy, 2005). Catalase and lipase can be employed for the production of butter and butter oils (Gupta et al., 2003). ...
This volume, Endophyte Biology: Recent Findings from the Kashmir Himalayas, is a unique compilation of the original, latest, and updated information on endophyte biology of the Kashmir Himalayas. The book presents an introduction to and definition of endophytes, the endophytic diversity of some important plants of the Kashmir Himalayas, bioprospection of endophytes for various drug metabolites, sustainable agriculture, and more. This book discusses the applications of endophytes in the agriculture, aroma, and pharmaceutical industries.
... Various bacterial species were also used along with fungi for the production of non-alcoholic beverages like 'coco' (Leuconostoc mesenteroides, Candida sp.) and coffee (Leuconostoc mesenteroides, Saccharomyces marscianus, Flavobacterium spp., Fusarium spp.) (Soccol et al. 2008;Pasha and Reddy 2005). ...
Pectin is an important structural part of main cell walls of plant whereby pectinases are a large group of enzymes that break down pectin into simpler molecules. Pectinases are present in the fruits of plants where they play a natural role in the ripening process. They are categorized into esterases and depolymerase on the basis of pectinase’s mode of action on pectin. This enzyme is important in the biotechnological sector with gradual increase in their market. They hold a prominent position among the commercially produced industrial enzymes. Fungal base pectinases are applied for large-scale production because they are easy to maintain and multiply under controlled environments. Pectinases produced from fungal sources have low activity and are less tolerant of alkaline, acidic, and high-temperature conditions. These enzymes are eco-friendly tools of nature that are being used widely in various industrial sectors. In industrial sector, pectinases are mainly involved in wine and paper manufacturing industry. In food sector, these enzymes are utilized for extraction, clarification, and stabilization of fruit juices. They also improve juice yield and involved in cocoa, coffee, and tea fermentation. This chapter describes the pectinolytic enzymes and their substrates, the fungal pectinase production and characterization, and the industrial application of these enzymes.
... Protease and catalase are utilized in egg processing (Singh et al., 2007). Cellulase, glucanase, pectinase, and tannase are employed in tea industry (Pasha and Reddy, 2005). Catalase and lipase can be employed for the production of butter and butter oils (Gupta et al., 2003). ...
Abundant endophytes have been reported by researchers, isolated from various tissues of plants. With the advancement of biotechnology, research indicating valuable use of endophyte has increased globally. The high diversity and unique host interaction capability of endophytes seem to be an untapped source of generating novel compounds. Endophytes seem beneficial to the host plants in providing additional resources at the time of any biotic and abiotic stresses. They help in relieving the stress through production of valuable secondary metabolites, extracellular enzymes and nutrients. Endophytes are proficient enough to resist the toxic substances released by host plants to limit their growth by producing extracellular enzymes. Extracellular hydrolases namely, cellulases, proteases, amylases, lipases, pectinases, xylanases, chitinases, etc, are capable of performing its function outside the endophyte microbial cell in many biological and environmental stresses. Prospecting of endophytes for extracellular hydrolases production is not only encouraging, however there also lies likelihood of isolation and quantification of novel extracellular hydrolases, that might be satisfactory substitutes for specialized industries. The current chapter lays total emphasis to disclose the sources, types of hydrolase enzymes, and the outlook for promoting adequate research for enhancing the applications of endophyte derived extracellular hydrolases.
... Tea is one of the major sources of caffeine (Kumar, Kaur, Panghal, et al., 2018). Caffeine content of black tea ranges from 22 to 28 mg/g (dry basis) which is quite high and this high content might be responsible for the increase in concentration of caffeine content (Khokhar & Magnusdottir, 2002;Pasha & Reddy, 2005). Caffeine acts as a stimulant of CNS and helps to reduce fatigue, drowsiness and restores mental alertness. ...
Presently, there’s a great zeal for development of nutritionally sound beverages using fruits and vegetables owing to the presence of potential phytochemicals. The objective of present study was to perform process optimization for the development of tea and fruit‐oriented energy drink (ED) using apple juice concentrate (AJC), tea extract, herb extract and dried brahmi leaves. This work quantified the effect of different variables on the various physicochemical characteristics and phytochemical content of EDs. The result analysis show that the finest blend was developed under optimum conditions with an AJC of 15%, tea extract concentration of 9.15%, herb extract concentration of 5% and dried brahmi powder of 0.57% with 0.81 desirability. FTIR analysis revealed that the AJC and tea extract concentration posed a considerable impact on the physicochemical and phytochemical parameters of ED. Moreover, HPLC profiling also confirmed the presence of significant amount of phytochemicals present in the ED blends.
... There are the uses of live bait [231,232] and cooperation with dolphins [233] for fishing, as well as the use of tracking mammals to uncover edible fungi [234] and of pig-tailed macaques (Macaca nemestrina L.) to harvest coconuts [235]. Humans also rely on other organisms to enhance the palatability or novelty of certain foods, as in the cases of palm civets (Paradoxurus hermaphroditus Pallas) being used to predigest coffee cherries [236], yeast and bacteria being used to ferment tea leaves [237] and cocoa beans [238], and the fungus Botrytis cinerea Pers. being used to produce "botrytized wines" via "noble rot" [239]. ...
Adaptative traits enable organisms to survive and reproduce. Though these traits are often innate features (ones that may or may not exhibit variability in response to environmental cues or originate from horizontal gene transfer), this is not always the case. Many species endure natural selection not with the traits they possess intrinsically but with exogenous substances and abilities that they acquire from other species, via ecological interactions akin to outsourcing, pillaging, and fraud. Here, I review the mechanisms of this exogenous trait acquisition and highlight some of their repercussions and usefulness for natural resource management, industry, and human health.
... Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis (L.) Kuntze and is the most popular beverage consumed by world-wide human society [1]. The study of tea chemistry may be said to have begun with the isolation of the alkaloid caffeine from tea in 1827 [2]. ...
... Black tea has a high concentration of tannins up to 0.8 mg/mL (Pasha and Reddy, 2005). This inhibited non-haem iron via the formation of insoluble complexes with ferric iron, which eventually affected the absorption of iron in the lumen (Jain et al., 2013). ...
The present work investigated the cytotoxicity capacity of the MDA-MB-231 (human cancer-derived), A549 (human lung cancer-derived), Caov3 (human ovarian cancer-derived), and HeLa (human cervical cancer-derived) cell lines on a wide range of tea leaves; green tea, black tea, tea waste, and compost from Sabah. A group of male and female Sprague Dawley rats was used to screen the sub-acute toxicity of green tea extract in tea leaves from Sabah for 28 d. Results revealed that the ethanol extract of tea leaves had strong cytotoxic activity against all cancer lines. Tea waste showed higher cytotoxicity when extracted using hot water. The ethanol extract of black tea leaves exhibited the highest inhibitory activity against the proliferation of Caov3, whereas the ethanol extract of green tea leaves exhibited a promising cytotoxic activity against MDA-MB-231 and HeLa cell lines. Toxicity studies showed decreased testes weight and increased liver weight in male rats that were administered with 5000 mg/kg of tea extract. This coincided with the significant increase portrayed by enzyme alanine aminotransferase (ALT) in the serum of treated male rats in the 5000 mg/kg dose group. Moreover, there was an increase of alkaline phosphatase (ALP) and ALT for the female rats in the 5000 mg/kg dose group. The increased levels of ALT and ALP enzymes, as well as liver weight, signified mechanical trauma in the liver of male and female rats in the 5000 mg/kg dose group.
... The positive relationship between tea and health is attributed to catechins and their derivatives present in tea (Higdon and Frei 2003). Moreover, yeast fermentation has been introduced recently to enhance the nutritive and therapeutic value of black tea (Pasha and Reddy 2005). Red wine is a rich source of polyphenols such as catechins, stilbenes, anthocyanins, and proanthocyanidins, and these polyphenols are responsible for the health benefits of red wine against many diseases (Shahidi 2009). ...
The limited agricultural land resource in Sri Lanka is being exploited to achieve food security in the country and generate foreign exchange. After the “green revolution”, this has often been done by adding only synthetic N, P, and K fertilizers into soil, using improved crop varieties that require large quantities of plant nutrients, while neglecting other important aspects of soil fertility. As a result, more than 50% of the agricultural lands in Sri Lanka have already been degraded as evidenced by very low organic carbon reserves, nutrient depletion or accumulation, and increasing soil acidity. Man-made heterogeneity in soil fertility appears to be surpassing the inherent variability in intensively cultivating agricultural lands in Sri Lanka. Hence, the requirement of a paradigm shift in soil fertility management from managing external inputs to renewable soil fertility replenishment for environmentally conscious sustainable production is required. For this, the development of effective site-specific soil fertility management technologies and strategies to encourage farmers to practice those is essential. This chapter is aimed to review the history of soil fertility management in Sri Lanka along with new directions for integrated soil fertility management to increase productivity while minimizing environmental issues related to plant nutrient management.
... Similar to lactic and acetic acids, the ascorbic acid content of rambutan seeds increased significantly (p < 0.05) by 2.2-fold at the end of the fermentation. A similar increment trend was found in fermented okra seeds (Adetuyi and Ibrahim, 2014) and fermented tea (Pasha and Reddy, 2005). The increase of ascorbic acid content in fermented food is due to the synthesis of this acid by microorganisms present during the fermentation (Adetuyi and Ibrahim, 2014). ...
A novel way to reduce rambutan wastage is to ferment the fruit and valorise the seed post-fermentation into other food products and ingredients. Hence, the objective of this study was to investigate the physicochemical properties of rambutan seed during solid-state fermentation of the fruit. Peeled rambutan fruits were subjected to natural fermentation for ten days at 30°C. The environmental temperature, relative humidity, internal and external temperatures of the fermentation mass were measured daily. After ten days of fermentation, the seeds had higher cut test score (867.5), fermentation index (1.527), and a* value (8.20 for non-dried seeds and 9.93 for dried seeds), and lower L* (51.90 for non-dried seeds and 49.22 for dried seeds) and b* (30.52 for non-dried seeds and 30.12 for dried seeds) values; as compared to the non-fermented seeds (cut test score, 0.0; fermentation index, 0.856; L*, a*, and b* values, 64.52, 2.25, and 42.07 for non-dried seeds, respectively, and 61.03, 3.23 and 36.70 for dried seeds, respectively). During this time, pH, total soluble solids, fructose, glucose, sucrose, citric acid, and tartaric acid contents of the seeds decreased by 46, 44, 59, 61, 100, 85, and 100%, respectively , while the titratable acidity, lactic acid, acetic acid, and ascorbic acid contents of the seeds increased by 5.5, 7.8, 6.0, and 2.2-fold, respectively. Results showed that eight days of fermentation are adequate to produce well-fermented rambutan seeds that could be further processed into a cocoa powder-like product by roasting the fermented fruits in a manner similar to that of cocoa bean roasting.
... It also resulted in the reduction of tannins and caffeine in effective amount. Moreover, the compound theophylline, which accumulates due to fermentation, imparted a bronchodilatory effect to the tea (Pasha and Reddy, 2005). Even though plants and fungi have been used since thousands of years as therapeutic agents, it is only in the past few years that the focus have shifted on extracts and purified biologically active substances for developing new drugs. ...
Fungi are known to produce a wide range of secondary metabolites such as pigments, antibiotics, vitamins, amino acids, and organic compounds that are several useful biological activities such as antifungal and anti-inflammatory, antioxidant, antimicrobial, and anticancer and also have wide range of biotechnological applications in food, pharmaceutical and cosmetic products industries as well as in agriculture. Antibiotics such as β- lactam, cholesterol lowering drug, lovastatin and penicillin are some important fungal metabolites that have diverse biotechnological applications in medical and pharmaceutical. On the other hand, several of these fungal secondary metabolites also have potentially harmful biological activity, such as mycotoxins and phytotoxins. There are various biosynthetic pathways followed by the fungi to produce secondary metabolites such as β- lactam, cyclic peptide, diterpenes, diketopiperazines, polyketides, sesquiterpenes, and combination of these pathways. There are wide ranges of fungal communities producing the potentially important secondary metabolites including Penicillium notatum, Cephalosporium acremonium, Penicillium griseofulvum, Streptomyces griseus, Monascus purpureus, Micromonospora purpurea, Tolypocladium inflatum, Aspergillus niger, Aspergillus parasiticus, and Beauveria bassiana. The potential biological applications of secondary metabolites of fungi will be useful for sustainable developments
... Glucose and fructose, as a carbon source in tea, were fermented by yeasts to ethanol, which is then oxidized by acetic acid bacteria to acetic acid (Veli� canski et al., 2014). This beverage is composed also of ethyl gluconate, oxalic, saccharic, lactic, keto-gluconic and amino acids, water-soluble vitamins, tea components (catechins, theaflavins, flavonols, etc.) and hydrolytic enzymes (invertase, amylase, etc.) (Pasha and Reddy, 2005). Kombucha contains live bacteria and yeast, which gives this beverage a probiotic properties (Applegate et al., 2019). ...
Aflatoxin B1 (AFB1) is the most harmful mycotoxin. Aflatoxin occurrence in tea makes this beverage unsuitable for consumption and presented risks to human health. Therefore, researches in aflatoxin microbial degradation are necessary to overcome this problem. Kombucha beverage is associated with health promoting effects. Thus, novel strains (Lactic acid bacteria and yeasts) were isolated from a Kombucha culture and assessed for AFB1 degradation in the liquid medium (Man Rogosa and Sharpe broth, yeast extract peptone dextrose broth and black tea). The main strains involved in AFB1 decontamination were identified based on DNA sequencing and the toxicity of the new products was evaluated on Hep2 cells and on Brine shrimp (Artemia salina). Our results showed that after 7 days of fermentation, kombucha was able to degrade 97% of AFB1 in black tea. Moreover, the effective yeasts present in Kombucha were identified as Pichia occidentalis, Candida sorboxylosa and Hanseniaspora opuntiae and the highest AFB1 degradation capacity was accorded to P. occidentalis (59%) when cultivated in black tea. Data on cytotoxicity tests on Hep2 cells and Brine shrimp (Artemia salina) showed that the biodegraded products were less toxic than pure AFB1. These findings suggest that, kombucha isolated strains could be potential candidates for application in the food and feed industry with a potential aflatoxin B1 detoxification properties.
... The presence of β-carotene as sown in table 2 is an advantage as studies have shown that vitamin A play an important role in iron metabolism (Chand and Gopal, 2005). Significant variations occurred in β-carotene of the tea clones. ...
... One of the most popular drinks in the world used as medicine is tea. It's been referenced as one of the best sources of antioxidant nutrients such as carotenoids, tocopherols, and flavonoids (Pasha & Reddy, 2005). The Leonurus sibiricus herb known as rubim is found in the entire Brazilian territory and is used as medicinal tea due to its rich composition in phenolic compounds such as gallic, caffeic, 4-hydroxybenzoic and p-coumaric acids (Oliveira et al., 2017). ...
... Furthermore, kombucha can be cultivated on some other type of a tea, a dark beer, red wine, white wine, as well as on lactose and whey (5)(6)(7). The result of its metabolic activity is a refreshing beverage with sour taste and many health benefit compounds appears (8)(9)(10)(11)(12)(13). ...
The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characteristics were measured during the gelation at 42°C at the following pHs: 5.4, 5.1, 4.8 and 4.6. The microstructure analysis revealed disappearance of coarse cluster structure and appearance of finer casein micelles network during fermentation. The obtained results showed significant differences in them viscosity and textural properties during fermentation, which is in accordance with their microstructure. The correlation of the examined properties and microstructure of the gel was established.
... Kombucha`s positive impact on human health has been investigated as well as confirmed by many authors. Kombucha was found to be helpful in cases of digestive aliments, kidney stones, gall bladder problems, diabetes, arteriosclerosis, high level cholesterol, high blood pressure, angina, gouty eczema, arthritis, rheumatism, irritability, anxiety, headaches, dizziness, fatigue, tiredness, in combating stress and cancer as well as vitalizes the physical body, etc. (11)(12)(13)(14)(15)(16)(17)(18). Novel researches investigate the possibility of kombucha application as non-conventional starter culture, and its technological and nutritional aspects in dairy products (19,20). ...
The aim of this study was to investigate the chemical quality and protein profile of fermented dairy products obtained by kombucha starter culture at different fermentation temperatures. Sample produced at 37ºC have significantly longer fermentation time than sample produced at 42ºC. Protein profile analysis revealed more stable α and β casein fractions compared to other protein fractions during milk fermentation. These results indicate that fermented dairy products produced by kombucha at 37ºC and 42ºC could be less allergenic than milk and suitable for special allergenic nutrition. Especially sample fermented at 37ºC had lower content of α-lactalbumin and β-lactoglobulin than sample produced at 42ºC.
... Being the major polyphenolic components, catechin and epicatechin fulfill the first and third structural criteria for effective antioxidants. In addition to antioxidant and starch hydrolase inhibitory properties, tea polyphenols have displayed antimicrobial and antimycotic activities in vitro [31,32]. Thus, in addition to enhancing the human microbiome with beneficial microbes, the organic compounds produced during the Kombucha fermentation further expand the list of therapeutic effects and benefits gained from the consumption of the fermented beverage. ...
The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days and the assessments of antioxidant and starch hydrolase inhibitory activities as well as tea phenolic compounds were carried out. These parameters were also evaluated after subjecting the final fermented samples to gastric and duodenal digestion in an in vitro digestion model. The pH had a statistically significant decrease during the period of fermentation. The total phenolics content and antioxidant activities had increased during the fermentation process as well as when subjected to digestion. The starch hydrolase inhibitory activities also increased in a similar manner during the different phases. The α-amylase and α-glucosidase inhibitory activities showed statistically significant increases
(
P
<
0.05
)
as the fermentation progressed, while an increase was observed after being subjected to pancreatic and duodenal digestion as well. All three types of tea showed a higher α-amylase inhibitory activity than α-glucosidase inhibitory activity.
... This is the main metabolic path of kombucha fermentation, and acetic acid, ethanol and gluconic acid are the main SCOBY products (1,6). Other components present in kombucha beverage are sugars, ethyl gluconate, oxalic, saccharic, lactic, keto-gluconic and amino acids, water-soluble vitamins, tea components (catehins, theafl avins, fl avonols, etc.) and hydrolytic enzymes (invertase, amylase, etc.) (7)(8)(9). ...
Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa officinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of finished beverages with optimum acidity (TA=4-4.5 g/L), the value which is confirmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC
50
values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. officinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites.
... The content of catechins in the tea leaves depends on their age. In most cases, it is higher in the leaves used for black tea production than in those used for green tea production (Pasha and Reddy 2005). The resulting black tea composition depends on the technological process of its production. ...
Black tea is abundant in antioxidants, such as flavonoids, demonstrated to prevent the oxidation of LDL cholesterol, preventing damage in both the bloodstream and at artery walls, and lowering the risk of heart disease. It also helps to prevent tooth decay, can lower cholesterol, act as an arthritis soother, and may help folks burn fat. Antioxidants have a vital role in maintaining healthy life. Tea contains high amount of antioxidants. Antioxidants are widely used as ingredients in dietary supplement and have been investigated for the prevention of diseases such as cancer and coronary heart diseases. Antioxidants have vital function in food as preservatives. Amount of antioxidants in tea depend upon tea origin and processing technology. Black tea consumed throughout the world is a popular beverage and ensures that an antioxidative agent available in everyday life.
... The fermented tea is more beneficial than black tea regarding both, nutrition and therapeutic advantages (Pasha and Reddy, 2005). Teas are available in various fermentation levels from green to black; however, the difference in biochemical composition in relation to fermentation has not been fully investigated. ...
... Black tea serve as a good fermentation media which is containing amino acids, proteins, volatile compounds, lipids, polyphenols and enzymes 2 and fermented tea is believed to be containing vitamin A, B-complex and C making it a nutritious and therapeutic agent 3,4 . Fermentation of tea leads to addition of taste; flavor and health components such as "Kombu-cha" have been prepared by cofermentation with yeast and acetic acid bacteria and are known to have health benefits 5,6 . Saccharomyces cerevisiae is an industrially important microorganism plays important role in converting carbohydrate sources into alcohol. ...
The objective of these studies was to determine the synergistic fermentation using Saccharomyces cerevisiae and Acetobacter xylinumin the production of alcoholic beverage using tea powder and sugar as substrates for producing high nutritional as well as economic therapeutic valued beverage. The present study was initiated to produce fermented beverage of satisfactory quality, by following several processing conditions. Among the different tea brands viz., brand I (Assam Tea), brand II (Darjeeling Tea), brand III (Nilgiri Tea) were tested for beverage preparation. Brand I yields the maximum amount of the alcohol. Over all acceptability of the brand-I is satisfactory comparing to the remaining two brands. It tastes sweet, mildly alcoholic and slightly acidic. The acidic compound was confirmed to be acetic acid. The beverage stored at refrigerated temperature is fit for the consumption up to 3 months. It also showed good antibacterial activity against gram negative and gram-positive bacteria.
... The fermented tea is more beneficial than black tea regarding both, nutrition and therapeutic advantages (Pasha and Reddy, 2005). Teas are available in various fermentation levels from green to black; however, the difference in biochemical composition in relation to fermentation has not been fully investigated. ...
Tea is the second most frequently consumed cheapest non-alcoholic beverage worldwide, black tea is the most produced type, followed by green and Oolong tea. The venture of this paper is to focus on the latest research efforts regarding the health effects related to consumption of black tea and derive some future research directions towards its therapeutic potentialities. With a view of the above, comprehensive information on the fermentation process, composition, and quality of black tea has been provided. Several major beneficial roles of black tea are antioxidant activity, antiulcer effect, anti-inflammatory effect, antimicrobial properties, anticancer properties, antimutagenic activity along with the attenuating or reducing effects on blood pressure, CHD and cardiovascular disease, atherosclerosis, oxidative damage are important. Moreover, black tea has proven to enhance insulin activity, helps in treating asthma, retard cataract, maintains fluid balance, bone health and dental health, improves mean body mass index and body weight, prevents cellular DNA damage, inhibits HIV, lowers stress hormone levels, etc. The potential effect on human biosynthetic pathways related to oxidative processes as well as that on cognitive performance has also been discussed with citation from various research findings.
Endophytic fungi stimulate the production of an enormous number of bioactive metabolites in medicinal plants and affect the different steps of biosynthetic pathways of these secondary metabolites. Endophytic fungi possess a number of biosynthetic gene clusters that possess genes for various enzymes, transcription factors, etc., in their genome responsible for the production of secondary metabolites. Additionally, endophytic fungi also modulate the expression of various genes responsible for the synthesis of key enzymes involved in metabolic pathways of such as HMGR, DXR, etc. involved in the production of a large number of phenolic compounds as well as regulate the expression of genes involved in the production of alkaloids and terpenoids in different plants. This review aims to provide a comprehensive overview of gene expression related to endophytes and their impact on metabolic pathways. Additionally, this review will emphasize the studies done to isolate these secondary metabolites from endophytic fungi in large quantities and assess their bioactivity. Due to ease in synthesis of secondary metabolites and their huge application in the medical industry, these bioactive metabolites are now being extracted from strains of these endophytic fungi commercially. Apart from their application in the pharmaceutical industry, most of these metabolites extracted from endophytic fungi also possess plant growth-promoting ability, bioremediation potential, novel bio control agents, sources of anti-oxidants, etc. The review will comprehensively shed a light on the biotechnological application of these fungal metabolites at the industrial level.
Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.
Fungi are of excellent value nutritionally and of great importance to vegetarians. Edible mushrooms are excellent sources of protein, have low-fat content, and are free of cholesterol. They are easily cultivable and are consumed in either fresh or processed form. Yeasts and filamentous fungi secrete a plethora of important enzymes in the growth medium together with other secondary metabolites. Most of these are hydrolytic in nature being employed in different food processing industries as well as in refinement of fodder quality. Edible filamentous fungi producing these enzymes present an added advantage for their use in food and feed. In this chapter, these aspects will be discussed along with the results from edible mushroom Termitomyces clypeatus, producing a wide variety of hydrolytic enzymes and products from our laboratory. It is likely that the functional understanding of different enzyme classes will provide new applications within the food industry in the future.
Today food and various food supplements of fungal origin are consumed all over the world in vast quantities, and its commercial production is part of a rapidly growing industry. Fungi are of excellent value nutritionally and of great importance whether as a direct food source, as a medicine or as a processed food. Edible mushrooms are easily cultivable and are excellent sources of protein, have low-fat content and are free of cholesterol. They are consumed either in fresh or processed form. To combat the problem of food shortage, single cell proteins were produced using yeast cells which are protein extracts with high amino acid content potentially favourable for use in human nutrition. Similarly, mycoprotein marketed as Quorn™ is now available in supermarkets, as a high-protein, low-fat, cholesterol-free ‘meat alternative’. In this book chapter various commercial applications of fungi have been discussed for the production of nutritionally important food products and food supplements.
There has been a mounting interest developing among scientists as well as general consumers in the utilization of functional components naturally present in foods for achieving better health. Functional foods are defined as those providing health benefits beyond basic nutrition. They appear in different forms including whole, fortified, enriched, or enhanced foods. Many epidemiological studies have provided an influx of evidence relating to health benefits of functional foods. These benefits include reduction of cancer risk, improvement of cardiovascular health, enhancement of the immune system, reducing the severity of menopausal symptoms, enhancement of gastrointestinal and urinary tract health, anti-inflammatory effects, diminution of blood pressure, protection of vision, antibacterial and antiviral activities, reduction of osteoporosis, and anti-obese influences, among others. Vast majority of functional foods are derived from plants, while some are derived from animals and microorganisms as well. The technologies used for functional food development have changed considerably over the years. Traditional technologies such as formulation and blending, cultivation, and animal breeding have been replaced by novel techniques such as microencapsulation, edible films and coating, vacuum impregnation, and interesterification, among others. The emerging technologies are geared toward designing more personalized functional foods with the introduction of a novel concept, nutrigenomics, where interaction between foods and an individual’s genome is taken into consideration. In this chapter, the sources, functionality, novel technologies, and current regulations governing functional foods will be discussed.
The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster than the other two yeasts; strain NCYC2251 was the only species that metabolized xylose. Strain FrootZen increased the caffeine content significantly and strain Prelude showed the opposite trend, both at a statistical level, while theanine contents in four samples were relatively stable. Biodiva and FrootZen significantly improved polyphenols content and the oxygen radical absorbance capacity of fermented teas. Some endogenous volatiles such as ketones, lactones and aldehydes decreased to lower or undetected levels, but one of the key tea aroma compounds methyl salicylate increased by 34-fold and 100-fold in P. kluyveri and W. saturnus samples respectively. Therefore, green tea fermentation by appropriate non-Saccharomyces yeasts can enhance its antioxidant capacity and alter the aroma compound profile.
With the expanding population, environment is changing greatly and agriculture is one of the most exposed sectors to these changes and faces a number of challenges like pollution, pathogenic attack, salinity, drought, high temperature, low temperature and so on. All these challenges ultimately affect the productivity. To overcome such issues, eco-friendly approaches are very vital. The use of fungi as biofertilizers is one emerging area which is getting a greater attention as it has is proving its importance by enhancing the plant growth and productivity by diverse plant growth promoting traits including the production of the phytohormones, siderophores, hydrolytic enzymes, making the availability of different nutrients and protecting plants against the pathogens. Further, fungi is also becoming a centre of focus for the industrial sector as fungal enzymes play a chief role in industries and their requirement is at the top position and in fact their influence will be felt more in coming years. Thus, keeping in view the importance of fungi especially for the agriculture as well as industrial sector, the following chapter has been designed which will take into consideration the plant growth promoting traits of fungi, role of fungi in abiotic stress tolerance, value added products from fungi, use of fungal enzymes in diverse industries, fungi as a source of various secondary metabolites
This study aimed to investigate the biological activities of aqueous extract of the edible insect Protaetia brevitarsis seulensis (PB) larvae fermented by Bacillus subtilis KACC 91157. On the other hand, the soluble solids of PB increased reaching the maximum level about 5.6 °Brix after 7 days of fermentation. Protein concentration also increased during the fermentation period and the highest protein content was measured in the PB fermented for 6 days with B. subtilis. Protein content was analyzed by SDS (sodium dodecyl sulfate)-polyacrylamide gel electrophoresis, and it was observed that most of the protein bands were completely degraded after 3 days of fermentation. The phenolic and flavonoid compounds were higher in the fermented group than the non-fermented group. They showed the highest amounts during 2-3 days of fermentation. The highest reducing power and DPPH (α,α’-diphenyl-β-picrylhydrazyl) radical scavenging activity were observed in PB fermented for 3 days, and no major changes occurred during the subsequent fermentation. Similarly, fibrinolytic activity was the highest at the 3 rd day of fermentation. This experiment showed that fermentation of PB for 3 days by B. subtilis is the optimum time to achieve the desired physicochemical properties and highest biological activities. Copyright © The Korean Society of Food Preservation. All rights reserved.
Multispecies microbial community in natural solid-state fermentation (SSF) is crucial for the formation of Chinese Pu-erh tea's unique quality. However, the association between microbiota and tea quality are still poorly understood. Herein, shotgun metagenomic and metabolomic analysis showed that significant variations in composition of microbiota, collective functional genes, and flavour compounds occurred during SSF process. Furthermore, the formation pathways of the dominant flavours including theabrownin, methoxy-phenolic compound, alcohol and carvone were proposed. Moreover, biological interaction networks analysis among functional core microbiota, functional genes, and dominant flavours indicated Aspergillus was the main flavour-producing microorganism in the early SSF, while many other genera including Bacillus, Rasamsonia, Lichtheimia, Debaryomyces were determined as the functional core microorganism for flavours production in the late SSF. This study provides a perspective for bridging the gap between the microbiota and quality in Pu-erh tea, and benefited for further optimizing production efficiency and product quality.
Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples` flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.
The effect on the bitterness and taste of tea was studied of fermenting non-sterilized leaves with Aspergillus. A treatment with A. oryzae reduced the levels of both epigallocatechin gallate (EGCg) and epicatechin gallate (ECg), which tend to give a strongly bitter taste, and increased the levels of epigallocatechin (EGC) and epicatechin (EC) that can be easily ingested. The treatment also increased the levels of amino acids like Glu and Asp that are responsible for the umami taste. The results suggest that fermenting leaves with A. oryzae may provide a better taste and improve the ease of absorption of tea.
Rice is the main crop in China. Since the discovery and exploitation of sterile strain line, three lines of Indica hybrid rice were bred successfully; the Indica hybrid rice has made great progress in production. Compared to Indica rice, Japonica hybrid rice is hard to study because it lacks the restorer gene. The key to promoting development of hybrid Japonica rice is to improve the yields of seed production. However, the low stigma exsertion rate of Japonica CMS Line is the main cause that restricts the yield of hybrid seed production of Japonica rice. As the inheritance mechanism of the stigma exsertion is complicated and difficult to study, the related study is far from enough. In this study, Jinke DS, a sterile line with higher stigma exsertion rate, and C9083, a restorer line with lower stigma exsertion rate, were used as parents for hybrid. P1, P2, F1 and F2 were chosen as the study materials and major gene plus polygene mixed inheritance model was chosen to analyze the genetic effects. The results showed that glume-opening single exserted stigma rate was in consistence with the E-2 model, glume-closed single exserted stigma rate was in consistence with the E-0 model, glume-opening dual exserted stigma rate, glume-opening exserted stigma rate, glume-closed dual exerted stigma rate and glume-closed exserted stigma rate were in consistence with the E-1 model.
Kombucha, Tea Kvass, Japanese or Indonesian tea fungus and Manchurian are the most common names for the symbiotic
association of bacteria and osmophilic yeast in a form of thick jelly membrane which is cultured in sugared tea. It is
slightly sweet, acetic acid-fl avoured beverage also called tea eider the traditional substrate for kombucha preparation is
black tea sweetened with 5 to 15% of sucrose and produced during 6 to 10 days of fermentation under aerobic conditions,
at a temperature range of 20 to 30°C. The fermentation is two steps fermentation in which, the yeasts ferment the sugar
to ethanol, which is further oxidised by the acetic acid bacteria to produce acetic acid which reduces the pH of medium.
Except black tea, diff erent types of other tea’s such as orthodox tea and herbal tea have been used for the production of
apple tea wine, using natural and inoculated fermentation. Besides acetic acid, the fermented liquid contains gluconic,
glucuronic and lactic acid, among them all glucuronic acid is the main therapeutic agent in Kombucha. Kombucha metabolism
produces glucose, fructose, small amounts of ethanol, carbon-dioxide, vitamins C, B1 B2, B3, B6, B12, folic acid, diff erent
organic acids, mainly acetic, gluconic, L-lactic, glucuronic, enzymes and some antibiotically active compounds, and many
others. Beverage also contains most of tea ingredients like tea catechines and caff eine. The beverage has been claimed is
considered a prophylactic agent and is considered benefi cial to human health.
The aim of this study was to investigate the chemical quality and protein profile of fermented dairy products obtained by kombucha starter culture at different fermentation temperatures. Sample produced at 37°C have significantly longer fermentation time than sample produced at 42°C. Protein profile analysis revealed more stable α and β casein fractions compared to other protein fractions during milk fermentation. These results indicate that fermented dairy products produced by kombucha at 37°C and 42°C could be less allergenic than milk and suitable for special allergenic nutrition. Especially sample fermented at 37°C had lower content of α-lactalbumin and β-lactoglobulin than sample produced at 42°C.
Pu’er Tea is a popular post-fermented tea and has a variety of health benefits. Many microorganisms, especially lactobacillus, exist and play an important role in the fermentation process of Pu’er tea. In this study, we try to screen some lactobacillus by plate method from the Pu’er tea, and strain C2 with significant cycle isolated from Pu’er tea. 16S rRNA gene sequencing results showed that strain C2 had 99% sequence similarity to that of the type strain of three Bacillus coagulans (NR 102791.1, CP002472.1, NR 115727.1), and the results show that methyl red test and V&P test were positive. Sugar fermentation test suggested that strain C2 produced acid but not gas, which is identical to B. coagulans. This study confirmed that lactic acid bacteria play a role in Pu’er tea fermentation.
Extraction is a method often used to obtain products rich in bioactive compounds from plant material. Most of the solvents used for the polyphenols extraction simultaneously extract also sugars, undesirable as a component of health–promoting food. Fermentation might be a simple, cheap and efficient way of sugar elimination. In our study, black tea and goji berries, both known for their health benefits, were used and alcoholic fermentation by Saccharomyces cerevisiae was carried out to eliminate sugars. In the course of fermentation the concentration of polyphenols, L–theanine and carotenoids was evaluated in order to verify the preservation of selected bioactive compounds. Decreases in sugar content, formation of ethanol and yeasts growth were monitored during fermentation. The fermentation of black tea decreased the sugar concentration by 84% within 6 h without decreasing total polyphenols and L–theanine contents. Goji berry fermentation yielded a sugars decrease of 87% within 24 h, without decrease in polyphenol content. However, carotenoid content was reduced by 17%. The study showed that fermentation was an effective way to decrease sugar content in plant extracts, and therefore it might be a pertinent step to concentrate bioactives.
The kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this study, the kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10 or 15% (V/V) of Kombucha. The total number of viable cells was as follows: approx-imately 5x10(5) of yeast cells per mL of the inoculum and approximately 2x10(6) of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as a sigmoidal function at 22 and 30 degrees C, and with 10 and 15% (V/V) of inoculum quantity. The determination coefficients of the functions were very high (R-2 > 0.99). Reaction rates were calculated as first derivatives of Boltzmann's functions. No simple correlation between the rate of reaction and independent variables (temperature and inoculum concentration) was found. Analysis of the empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics.
This paper focuses on fermentation of lactose from a model system (black tea) and from two types of milk (0.9% w/w and 2.2% w/w of fat) by application of Kombucha. Quantities of the applied Kombucha starter were 10% v/v and 15% v/v. All fermentations were performed at 42 o C. The process to achieve a desirable pH=4.5 was slower in the model system (16 h) than in milks (9 -10 h). Regarding starter quantity, 10% v/v proved the optimal. Regarding types of milk, higher fat content guarantees shorter fermentation and higher yield of metabolites. Utilization of lactose was found at a level of ≈20% and ≈30% in milks with 0.9% w/w and 2.2% w/w of fat, respectively. This was correlated with an appearance of intermediates and/or products. Glucose underwent further transformations almost entirely, while galactose showed much lower reactivity. Seven to twelve times higher contents of lactic acid were found compared to acetic acid. Milk-based beverage from the reduced fat sample, inoculated with 10% v/v of Kombucha starter, has the best physical characteristics (syneresis and water holding capacity). It also developed a good texture (especially cohesiveness and index of viscosity). Milk lactose fermentation was a process that could have been used for obtaining new milk-based products.
Morus alba (Mulberry) leaves were exposed to fermentation for varying amounts of time: no fermentation (0 min, MANF), medial fermentation (10 h, MAMF), and full fermentation (24 h, MAFF). The chemical compositions of the teas were determined and compared with those of commercial Camellia sinensis teas. The results showed that mulberry leaf teas contained significantly higher amounts of ash and fat than Camellia sinensis tea. Compared with Camellia sinensis teas, all mulberry leaf teas contained significantly more total free amino acids (24.26~54.25mg L-glutamic acid equivalent ), but the concentration of caffeine was relatively low for mulberry leaf teas. High thiamine, riboflavin, and niacin contents were found in all mulberry leaf teas, but ascorbic acid and pyridoxine were found at higher levels in Camellia sinensis teas than in mulberry leaf teas. Color measurements demonstrated that mulberry leaf tea infusions generally had lower (greenness) and (yellowness) values than Camellia sinensis tea infusions. All infusions exhibited low turbidity levels (less than 10%). The contents of total phenols were measured as 71.8 and 74.9mg 100 infusion in MANF and MAFF, respectively, but the MAMF tea infusion showed significantly lower total phenols (64.6mg 100 infusion). The total flavonoid contents of mulberry leaf tea infusions were lower (8.9~20.6mg 100 infusion) than those of Camellia sinensis teas and thus had lower antioxidant capacities (DPPH: 326.8~526.9 trolox equivalent and FRAP: 364.6~387.6 trolox equivalent ) than Camellia sinensis teas. The amounts of -aminobutyric acid (GABA) and rutin were higher in fermented mulberry leaf teas; the level of GABA increased with increasing fermentation time and the content was highest in MAFF, but rutin content was highest in MAMF.
This study is concerned with the effect of kombucha starter culture on the rheological properties, texture and microstructure as well as on the protein fractions in different phases of milk fermentation. The results were compared with those obtained for the samples prepared with yoghurt and probiotic starters. Quality parameters in the course of fermentation at 42 C were measured at the pH values of 5.4, 5.1, 4.8 and 4.6. The viscosity values measured at pH 5.4 indicate similarity of the gelation processes taking place in the samples involving kombucha and probiotics. The sample produced with kombucha had the highest value of complex modulus, which resulted in better rheological characteristics of the final product. The earlier onset of the gelation process induced significant differences among the samples in the microstructure at pH 5.4. The analysis of the protein profile revealed better stability of α and β casein fractions compared with the other protein fractions in particular phases of milk fermentation.
Practical Applications
Although the method of scanning electron microscopy ( SEM ) has been already used to study the properties of the final product, the studies of the microstructural changes occurring in the course of yoghurt production are still lacking. As the application of kombucha in milk fermentation is still an attractive research topic, the authors found it interesting to include SEM into the set of methods for studying milk fermentation. Therefore, the objective of this research was to investigate the changes in the viscosity and texture during milk fermentation by a nonconventional starter – kombucha inoculum – and to establish the correlation of examined properties and the microstructure of the gel. The presented results represent a significant contribution to the understanding of the process of milk fermentation using different starter cultures related to the rheological characteristics of the gel. These characteristics and their changes are of significant practical importance for the process optimization and quality enhancement of new fermented milk product obtained by kombucha application.
1. The feasibility of improving iron nutrition by fortifying cane sugar with ascorbic acid was studied.
2. The absorption of Fe added to maize-weal porridge was measured in 116 volunteer multiparous Indian women using the radio-Fe erythrocyte utilization method. The meals were fed with and without tea or coffee and with and without varying amounts of ascorbic acid.
3. The mean absorption of Fe from maize-meal porridge was very low (3.8 %), being even further reduced (2.1 %) when tea was drunk with the meal.
4. The addition of 50 or 100 mg ascorbic acid to maize-meal porridge caused approximately a 10-fold increase in Fe absorption. The increase was much less when tea was present, being 2-fold and 5-fold with 50 and 100 mg ascorbic acid respectively. The inhibitory effect of tea on Fe absorption could, however, be overcome by giving larger doses of ascorbic acid (250 and 500 mg).
5. When contaminating Fe (2.5 mg) in the form of labelled rust (Fe 2 O 3 ) or ferric hydroxide was added to maize-meal porridge it was poorly absorbed (mean values were 0.01 % and 1.5 % respectively). The addition of 100 mg ascorbic acid increased the mean Fe absorption rates to 0.5 % and 6.7 % with Fe 2 O 3 and Fe(OH) 3 respectively. Fe(OH) 3 was found to be absorbed about half as well as the intrinsic Fe present in maize-meal porridge.
6. It is concluded that ascorbic acid is capable of improving Fe absorption from a cereal source. It can partially overcome the inhibitory effect of tea and might be expected to facilitate the absorption of at least some forms of Fe that may contaminate food.
The effect of tea on iron absorption was studied in human volunteers. Absorption from solutions of FeCl3 and FeSO4, bread, a meal of rice with potato and onion soup, and uncooked haemoglobin was inhibited whether ascorbic acid was present or not. No inhibition was noted if the haemoglobin was cooked. The effect on the absorption of non-haem iron was ascribed to the formation of insoluble iron tannate complexes. Drinking tannin-containing beverages such as tea with meals may contribute to the pathogenesis of iron deficiency if the diet consists largely of vegetable foodstuffs.
In 1975 Thomas Chalmers analyzed the possible effect of vitamin C on the common cold by calculating the average difference in the duration of cold episodes in vitamin C and control groups in seven placebo-controlled studies. He found that episodes were 0.11 +/- 0.24 (SE) days shorter in the vitamin C groups and concluded that there was no valid evidence to indicate that vitamin C is beneficial in the treatment of the common cold. Chalmers' review has been extensively cited in scientific articles and monographs. However, other reviewers have concluded that vitamin C significantly alleviates the symptoms of the common cold. A careful analysis of Chalmers' review reveals serious shortcomings. For example, Chalmers did not consider the amount of vitamin C used in the studies and included in his meta-analysis was a study in which only 0.025-0.05 g/day of vitamin C was administered to the test subjects. For some studies Chalmers used values that are inconsistent with the original published results. Using data from the same studies, we calculated that vitamin C (1-6 g/day) decreased the duration of the cold episodes by 0.93 +/- 0.22 (SE) days; the relative decrease in the episode duration was 21%. The current notion that vitamin C has no effect on the common cold seems to be based in large part on a faulty review written two decades ago.
Ascorbic acid has a pronounced enhancing effect on the absorption of dietary nonheme iron when assessed by feeding single meals to fasting subjects. This contrasts with the negligible effect on iron balance of long-term supplementation with vitamin C.
Our goal was to examine the effect of vitamin C on nonheme-iron absorption from a complete diet rather than from single meals.
Iron absorption from a complete diet was measured during 3 separate dietary periods in 12 subjects by having the subjects ingest a labeled wheat roll with every meal for 5 d. The diet was freely chosen for the first dietary period and was then altered to maximally decrease or increase the dietary intake of vitamin C during the second and third periods.
There was no significant difference in mean iron absorption among the 3 dietary periods despite a range of mean daily intakes of dietary vitamin C of 51-247 mg/d. When absorption values were adjusted for differences in iron status and the 3 absorption periods were pooled, multiple regression analysis indicated that iron absorption correlated negatively with dietary phosphate (P = 0.0005) and positively with ascorbic acid (P = 0.0069) and animal tissue (P = 0.0285).
The facilitating effect of vitamin C on iron absorption from a complete diet is far less pronounced than that from single meals. These findings may explain why several prior studies did not show a significant effect on iron status of prolonged supplementation with vitamin C.
The general public widely consumes caffeine which is contained in various foods, beverages, and over-the-counter medications. The relationships between caffeine intake and bone fractures is controversial. Therefore, the aim of the current study was to determine what effects, if any, caffeine intake in early life exerts on mechanical properties and mineral contents of bone in growing ovariectomized rats. A total of 8 dams with pups were divided into two groups. Group 1 was fed a 20% protein diet. Group 2 was fed a 20% protein diet supplemented with caffeine (4 mg/100 g). The respective diets were fed to the dams during lactation and to the pups continuously after weaning on day 22 until the end of the experimental period. On day 32, offspring from both groups were ovariectomized. On day 52, the rats were sacrificed and the femora removed. The biomechanical properties of the femora were determined by three-point bend testing to failure at a rate of 2 mm/min, with continuous data sampling at 10 samples/s. The properties determined included the modulus of elasticity, yield load, yield stress, ultimate load, ultimate stress, and the second moment of area. The caffeine group exhibited a decrease in the various mechanical properties (ranging from approximately 7 to 20%), except for yield strain and moment of inertia. The decreases in maximum stress and elastic modulus values were significant. Calcium, magnesium, and phosphorous values for the caffeine group were significantly decreased. These results suggest that the bone in the caffeine group is weaker and less stiff, with greater deformation under applied loading. It could be concluded that caffeine intake during the early growing period affects the mechanical properties of bone.
The driving force of transpiration is the water potential gradient between leaf cells and the surrounding atmosphere. The water potential of the atmosphere decreases rapidly with decreasing humidity and may exceed —2,000 bar. This is a hostile environment for plant cells having a water potential of about — 5 to — 50 bar, and in adapting to terrestrial growing conditions, aerial parts of plants have evolved water-saving devices in the form of cuticle and periderm. All primary aerial parts of higher plants and ferns are covered by a cuticle, retained in submerged leaves and stems of the higher water plants (Arber 1920), and there are indications that at least some mosses have a cuticle (Priestly 1943). In secondary organs the cuticle is replaced by a periderm.
(−)-Epigallocatechin gallate (EGCG) is the main polyphenolic constituent of extracts of green tea. EGCG slightly inhibited specific binding of [3H] 12-0-tetradecanoylphorbol-13-acetate ([3H]TPA) to a particulate fraction of mouse skin, and caused a prompt decrease in the phorbol ester receptor number in mouse skin. It also inhibited the activation of protein kinase C by teleocidin. In week 25 of a two-stage carcinogenesis experiment in mouse skin, tumors were found in 53% of the mice treated with 7,12-dimethylbenz(a)anthracene (DMBA) plus teleocidin, but in only 13% of those treated with DMBA plus teleocidin and EGCG. The average number of tumors per mouse in these groups was 2.1 and 0.1, respectively. No tumors were found in other groups treated with DMBA alone or teleocidin and EGCG alone. Thus EGCG inhibited tumor promotion by teleocidin.
Keywords:chemoprotection;antimutagenesis;green tea;antioxidant catechins
Simple methods for separating tannins (flavolans) of different molecular size, and determining the degree of polymerization have been used in a study of the changes in these compounds in several fruits on ripening. It is concluded that loss of astringency, which occurs on ripening, is most probably connected with increased polymerization of tannins.
The ability to utilize phenol, catechol, resorcinol, hydroquinone, p-hydroxybenzoic acid, m-hydroxybenzoic acid, 2,4-dihydroxydenzoic acid, protocatechuic and gentisic acids was studied among 61 strains of 23 yeast species belonging to the Debaryomyces genus. All species characterized by active fermentation did not utilize these aromatic compounds. If fermentation was absent or weak, some of the aromatic compounds were utilized. This fact suggests an ecological difference between the two above yeast groups, justifying the subdivision of the Debaryomyces genus by some authors into two genera Debaryomyces and Torulaspora. No correlation could be established between the utilization of certain aromatic compounds and the yeast species classified on the basis of their behaviour toward carbohydrates. Therefore, classification of yeasts belonging to the Debaryomyces genus is artificial. It would be expedient to isolate a small number of typical species unless a more accurate relationship is established between cultures of the Debaryomyces genus referred to as different species.
Our recent studies have shown that polyphenols present in green tea (GTP) possess significant antigenotoxic activity and afford
protection against polycyclic aromatic hydrocarbon induced skin tumor initiation in mice. In this study we assessed the effect
of oral feeding and topical application of GTP on ultraviolet B (UVB) radiation-induced skin carcinogenesis in female SKH-1
hairless mice. Chronic oral feeding of GTP (0.1%, w/v) in drinking water resulted in significantly (P < 0.01) lower tumor
yield (percent of animals with tumors and number of tumors per mouse) and extended TDT50 (P < 0.05), as compared to animals receiving normal drinking water. Topical application of GTP before UVB irradiation also
afforded protection against photocarcinogenesis; however, the protective response was lower than that observed by oral feeding
of GTP in drinking water. These results, in conjunction with our prior publications, suggest that consumption of green tea
may reduce the risk of some forms of human cancer induced by both physical and chemical environmental carcinogens.
Nonheme-iron absorption from a typical Southeast Asian meal was studied to examine the effect of a common vegetable, Yod Kratin, which contains a considerable amount of iron-binding phenolic groups. Yod Kratin (leaves of the lead tree) is a very popular vegetable in Thailand. It is consumed at least once a week year round, sometimes every day, together with the main meal. With a common portion size of the vegetable (20 g), iron absorption was reduced by almost 90%. As little as 5 g inhibited iron absorption by 75%. Addition of ascorbic acid partly counteracted inhibition. Adding 100 mg ascorbic acid reduced inhibition of iron absorption from 5 g Yod Kratin by half and the inhibition from 10 g Yod Kratin by a quarter. The study illustrates the marked effect of iron-binding phenolic compounds on iron nutrition and, thus, the importance of acquiring knowledge of the content of such compounds in different foods.
The effects of maize-bran phytate and of a polyphenol (tannic acid) on iron absorption from a white-bread meal were tested in 199 subjects. The phytate content was varied by adding different concentrations of phytate-free and ordinary maize bran. Iron absorption decreased progressively when maize bran containing increasing amounts of phytate phosphorous (phytate P) (from 10 to 58 mg) was given. The inhibitory effect was overcome by 30 mg ascorbic acid. The inhibitory effects of tannic acid (from 12 to 55 mg) were also dose dependent. Studies suggested that greater than or equal to 50 mg ascorbic acid would be required to overcome the inhibitory effects on iron absorption of any meal containing greater than 100 mg tannic acid. Our findings indicate that it may be possible to predict the bioavailability of iron in a diet if due account is taken of the relative content in the diet of the major promoters and inhibitors of iron absorption.
In the course of our studies on the development of anti-plaque agents for prevention of dental caries, we investigated effects of some of tea preparations and their individual components on the glucan synthesis catalyzed by glucosyltransferase (GTF) from Streptococcus mutans. Extracts of green tea and black tea, and polyphenol mixtures showed appreciable inhibition in the synthesis of insoluble glucan. Among the components isolated from tea infusions, theaflavin and its mono- and digallates had potent inhibitory activities at concentrations of 1-10 mM against GTF. (+)-Catechin, (-)-epicatechin and their enantiomers had moderate inhibitory activities at these concentrations, while galloyl esters of (-)-epicatechin, (-)-epigallocatechin and (-)-gallocatechin had increased inhibitory activities.
The phenolic compounds (phenolic monomers, polyphenols, tannins) are considered to interfere with iron absorption by complex formation with iron in the gastro-intestinal lumen, making the iron less available for absorption. Very little is known about the extent to which different types of phenolic compounds of different size and chemical structure inhibit iron absorption. The relationship between iron absorption and the amount and type of phenolic compounds was studied by the extrinsic tag method. The aims of the studies were as follows: (i) To study the effect of small phenolic compounds with different hydroxylation patterns (gallic acid, catechin, chlorogenic acid) on iron absorption, (ii) To study the effect of different amounts of a hydrolysable tannin containing ten gallic acid residues (tannic acid) on iron absorption. (iii) To study the degree of inhibition of iron absorption by some foods and beverages (oregano, spinach, coffee and tea) in relation to their respective content of iron-binding phenolic groups, measured by a newly developed method. The inhibition of iron absorption by tannic acid was strongly dose-related. The smallest amount (5 mg) inhibited absorption by 20 per cent, 25 mg by 67 per cent and 100 mg by 88 per cent. Gallic acid inhibited iron absorption to the same extent as tannic acid, per mol galloyl groups, whereas no inhibition was observed when catechin was added to the test meal. Chlorogenic acid inhibited iron absorption to a lesser extent. Oregano and tea inhibited iron absorption in proportion to their respective content of galloyl groups, whereas the inhibitory effect of spinach was less marked. The inhibiting effect of coffee was explained mainly by its content of galloyl groups, but also by some other factor, probably chlorogenic acid. It is concluded that the content of iron-binding galloyl groups might be a major determinant of the inhibitory effect of phenolic compounds on iron absorption from the diet, whereas the phenolic catechol groups seem to be of minor importance. The results further suggest that the group of condensed tannins do not interfere with iron absorption.
A survey of the prevalence of anemia in women in developing countries was published in 1982 by WHO. It estimated the prevalence of nutritional anaemia in developing countries (other than China) at 60% in pregnant women and 47% in non-pregnant women. The prevalence of anaemia in all women of reproductive age was estimated at 49%. These results were updated and incorporated into the present review which is an attempt to present a picture of anaemia prevalence in all countries of the world, separately for each of a number of age/sex categories, including children, adolescents, adults and elderly people. Where sufficient data were available, global prevalence rates as well as the number of individuals affected were estimated.
Recently, we completed an investigation that assessed a broad range of dietary sources of caffeine in a sample of 173 male and 228 female employees of the state of New York who were 21 to 72 years of age (mean age, 42.9). Only 11 people did not report any caffeine consumption. Coffee consumption accounted for 77 percent of total caffeine intake. Although caffeine from soft drinks contributed only about 6 per cent to overall caffeine intake in our middle-aged sample, preliminary results indicated that soft drinks are the primary source (about 50 per cent) of dietary caffeine among young adults (18 to 24 years of age).
A study was made on the effect of various drinks on the absorption on non-heme iron. The drinks were taken with standard meals composed of a hamburger, string beans and mashed potatoes. In each series identical meals were served to the same subject either with water or with the drink under study, labelling the meals with two different radio-iron isotopes. A reduction in iron absorption was seen when serving tea (62 per cent) or coffee (35 per cent) with the meals. Orange juice increased the iron absorption (85 per cent). Pure alcohol and wine increased only slightly the percentage absorbed. Wine often has a high iron content, which increased significantly the amount of iron absorbed (three times). Milk and beer have no significant effect. Coca-Cola increased only slightly the absorption. The present studies clearly shows that the choice of drink drunk with a meal can markedly affect the absorption of non-heme iron.
This study demonstrated that streptococcus mutans could be inhibited completely after contacted with 0.1% CTP for 5 minutes. There were no drug resistance after repeat cultures in 0.025% CTP. Plaque Index and Gingival Index decreased significantly (P < 0.001) after 0.2% CTP were used to rinse and brush the teeth. Results proved that CTP is an effective agent to prevent dental caries.
The tea fungus ‘Kombucha’ is a symbiosis of Acetobacter, including Acetobacter xylinum as a characteristic species, and various yeasts. A characteristic yeast species or genus has not yet been identified. Kombucha is mainly cultivated in sugared black tea to produce a slightly acidulous effervescent beverage that is said to have several curative effects. In addition to sugar, the beverage contains small amounts of alcohol and various acids, including acetic acid, gluconic acid and lactic acid, as well as some antibiotic substances. To characterize the yeast spectrum with special consideration given to facultatively pathogenic yeasts, two commercially available specimens of tea fungus and 32 from private households in Germany were analysed by micromorphological and biochemical methods. Yeasts of the genera Brettanomyces, Zygosaccharomyces and Saccharemyces were identified in 56%, 29% and 26% respectively. The species Saccharomycodes ludwigii and Candida kefyr were only demonstrated in isolated cases. Furthermore, the tests revealed pellicle-forming yeasts such as Candida krusei or Issatchenkia orientalis/ occidentalis as well as species of the apiculatus yeasts (Kloeckera, Hanseniaspora). Thus, the genus Brettanomyces may be a typical group of yeasts that are especially adapted to the environment of the tea fungus. However, to investigate further the beneficial effects of tea fungus, a spectrum of the other typical genera must be defined. Only three specimens showed definite contaminations. In one case, no yeasts could be isolated because of massive contamination with Penicillium spp. In the remaining two samples (from one household), Candida albicans was demonstrated. The low rate of contamination might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably consume controlled commercial Kombucha beverages.
Zusammenfassung. Der Teepilz ‘Kombucha’ ist eine symbiotische Lebensgemeinschaft von Essigsäurebakterien, darunter Acetobacter xylinum als charakteristische Species, und verschiedenen Hefen. Eine charakteristische Hefespecies oder gattung wurde bisher nicht identifiziert. Die Kombucha wird überwiegend in gezuckertem schwarzem Tee zur Herstellung eines leicht säuerlichen, moussierenden Getränkes kultivert, dem verschiedene Heilwirkungen zugeschrieben werden. Das Getränk enthält neben Zucker geringe Mengen an Alkohol sowie verschiedene Säuren, darunter Essig-, Glukon- und Milchsäure, und antibiotisch wirksame Substanzen. Zur Charakterisierung des Hefespektrums unter besonderer Berücksichtigung fakultativ pathogener Hefen wurden zwei im Handel erhältliche sowie 32 Proben aus privaten Haushalten in Deutschland mit Hilfe mikromior-phologischer und biochemischer Methoden analysiert. Hefen der Gattungen Brettanomyces, Zygosaccharomyces und Saccharomyces wurden in 56%, 29% bzw. 26% der Proben identifiziert, nur in Einzelfällen wurden die Species Saccharomycodes ludwigii bzw. Candida kefyr nachgewiesen. Darüber hinaus fanden sich im Probenmaterial die Kahmhefen Candida krusei bzw. Issatchenkia occidentals/orientalis und Species der zu den Apiculatushefen
Tea decoctions prepared from a number of black and green teas inhibited amylase in human saliva. Black teas gave higher levels of inhibition than green teas, and removal of tea tannins with gelatin led to the loss of inhibitory activity from all decoctions. Streptococcal amylase was similarly inhibited by tea decoctions. Fluoride was without effect on amylase. Since salivary amylase hydrolyzes food starch to low molecular weight fermentable carbohydrates, experiments were carried out to determine whether tea decoctions would interfere with the release of maltose in food particles that became entrapped on the dentition. Subjects consumed salted crackers and rinsed subsequently for 30 s with black or green tea decoctions, or water. Maltose release was reduced by up to about 70% after rinsing with the teas. Black tea decoction was significantly more effective than green tea, in agreement with the in vitro data. The observations supported the hypothesis that tea consumption can be effective in reducing the cariogenic potential of starch-containing foods such as crackers and cakes. Tea may reduce the tendency for these foods to serve as slow-release sources of fermentable carbohydrate.
Aqueous extracts of green and black teas have been shown to inhibit a variety of experimentally induced animal tumors, particularly ultraviolet (UV) B light-induced skin carcinogenesis. In the present study, we compared the effects of different extractable fractions of green and black teas on scavenging hydrogen peroxide (H2O2), and UV irradiation-induced formation of 8-hydroxy 2'-deoxyguanosine (8-OHdG) in vitro. Green and black teas have been extracted by serial chloroform, ethyl acetate and n-butanol, and divided into four subfractions designated as GT1-4 for green tea and BT1-4 for black tea, respectively. The total extracts from green and black teas exhibited a potent scavenging capacity of exogenous H2O2 in a dose-dependent manner. It appeared that the total extracts from black tea scavenged H2O2 more potently than those from green tea. When tested individually, the potency of scavenging H2O2 by green tea subfractions was: GT2 > GT3 > GT1 > GT4, whereas the order of efficacy for black tea was: BT2 > BT3 > BT4 > BT1. In addition, we demonstrated that total fractions of green and black teas substantially inhibited the induction of 8-OHdG in calf thymus by all three portions of UV spectrum (UVA, B and C). Consistent with the capacity of scavenging H2O2, the subfractions from black tea showed a greater inhibition of UV-induced 8-OHdG than those from green tea. At low concentrations, the order of potency of quenching of 8-OHdG by green tea subfractions was: GT2 > GT3 > GT4 > GT1 and the efficacy of all subfractions became similar at high concentrations. All subfractions of the black tea except BT1 strongly inhibited UV-induced 8-OHdG and the order of potency was: BT2 > BT3 > BT4 > BT1. Addition of (-)-epigallocatechin gallate (EGCG), an ingredient of green tea extract, to low concentration of green and black tea extracts substantially enhanced the scavenging of H2O2 and quenching of 8-OHdG, suggesting the important role of EGCG in the antioxidant activities of tea extracts. The potent scavenging of oxygen species and blocking of UV-induced oxidative DNA damage may, at least in part, explain the mechanism(s) by which green/black teas inhibit photocarcinogenesis.
To relate habitual (cups per day) tea and coffee consumption to conventional coronary risk factors and subsequent risk of coronary heart disease and death.
Cohort study.
Nationwide random population study.
Over 11,000 men and women aged 40-59 who took part in the Scottish Heart Health Study lifestyle and risk factor survey in 1984-87. Participants were followed up to the end of 1993, an average of 7.7 years, for all cause mortality, coronary death, or any major coronary event (death, non-fatal infarction or coronary artery surgery). Cox's proportional hazards regression model was used to estimate the hazard in consumers of tea and coffee relative to the zero consumption group, both before and after correction for other factors.
Coffee and tea consumption showed a strong inverse relation. For many conventional risk factors, coffee showed a weak, but beneficial, gradient with increasing consumption, whereas increasing tea consumption showed the reverse. Increasing coffee consumption was associated with beneficial effects for mortality and coronary morbidity, whereas tea showed the opposite. Adjusting for age and social class had some effect in reducing associations. Multiple adjustment for other risk factors removed the associations for tea and most of those for coffee although there was a residual benefit of coffee consumption in avoiding heart disease among men.
The epidemiological differences shown in this study occurred despite the pharmacological similarities between tea and coffee. Either they differ more than is realised, or they identify contrasting associated lifestyle and health risks, for which this multiple adjustment was inadequate.
Dietary iron absorption from a meal is determined by iron status, heme- and nonheme-iron contents, and amounts of various dietary factors that influence iron absorption. Limited information is available about the net effect of these factors.
The objective was to develop an algorithm for predicting the effects of factors known to influence heme- and nonheme-iron absorption from meals and diets.
The basis for the algorithm was the absorption of iron from a wheat roll (22.1 +/- 0.18%) containing no known inhibitors or enhancers of iron absorption and adjusted to a reference dose absorption of 40%. This basal absorption was multiplied by the expected effect of different amounts of dietary factors known to influence iron absorption: phytate, polyphenols, ascorbic acid, meat, fish and seafood, calcium, egg, soy protein, and alcohol. For each factor, an equation describing the dose-effect relation was developed. Special considerations were made for interactions between individual factors.
Good agreement was seen when measurements of iron absorption from 24 complete meals were compared with results from use of the algorithm (r(2) = 0.987) and when mean iron absorption in 31 subjects served a varied whole diet labeled with heme- and nonheme-iron tracers over a period of 5 d was compared with the mean total iron absorption calculated by using the algorithm (P = 0.958).
This algorithm has several applications. It can be used to predict iron absorption from various diets, to estimate the effects expected by dietary modification, and to translate physiologic into dietary iron requirements from different types of diets.
Changes in major components and microbes in tea fungus broth (or kombucha; teakwass) prepared from nine different sources during a prolonged fermentation of up to 60 days were investigated. Cell concentrations of both yeasts and acetic acid bacteria in broth were generally higher than those in the cellulosic pellicles. The residual sucrose concentration decreased linearly with time, although the rate fell after the first month. Metabolic fates of glucose and fructose produced as a result of the hydrolysis of sucrose were different. Glucose was not produced in parallel with fructose (0.085 g 100 ml(-1) d(-1)) but was produced with a lower initial rate (0.041 g 100 ml(-1) d(-1)). Both titratable acidity and gluconic acid increased steadily with time for all samples, although gluconic acid was not generated for 6 days until the fermentation had begun. Acetic acid increased slowly to a maximum value of 1.1 g 100 ml(-1) after 30 days; thereafter, it decreased gradually. Gluconic acid contributed to the titratable acidity and thus, the taste of tea fungus broth, during the final stage of fermentation. It is concluded that the desired quality or composition of kombucha can be obtained through the proper control of fermentation time.
Tea, an infusion prepared from leaves of Camellia sinensis, has long been considered a beverage with functional properties, owing to its medicinal, health promoting and disease prevention properties in humans. Since oral diseases exert a significant impact on a person's overall health, investigation into how tea may benefit oral health is important. This chapter represents an updated review of the available literature on the in vitro, in vivo, animal and human studies demonstrating the effects of tea and tea polyphenols on oral pathogens associated with oral/dental diseases and the implications of tea and tea polyphenols in the prevention of these diseases.
Recent estimates indicate that globally over two billion people are at risk for vitamin A, iodine, and/or iron deficiency, in spite of recent efforts in the prevention and control of these deficiencies. The prevalence is especially high in Southeast Asia and sub-Saharan Africa, and pregnant women and young children are at greatest risk. Other micronutrient deficiencies of public health concern include zinc, folate, and the B vitamins. However, there is limited data on the actual prevalence of these deficiencies. Finally, in many settings, more than one micronutrient deficiency exists, suggesting the need for simple approaches that evaluate and address multiple micronutrient malnutrition.
Dyslipidemia is one of the most important modifiable risk factors for coronary disease. Despite the availability of highly effective lipid-modifying agents, many patients still do not reach lipid targets established by national guidelines. Niacin has been known to be an effective treatment of dyslipidemia for almost half a century. Niacin substantially increases high-density lipoprotein cholesterol (HDL-C) levels while lowering levels of low-density lipoprotein cholesterol (LDL-C), triglycerides, and lipoprotein(a). In addition, niacin converts small LDL particles into more buoyant, less atherogenic LDL particles. Combined with other agents, niacin offers an important treatment option for patients with dyslipidemia. In particular, niacin complements LDL-C-lowering drugs; it is the most effective agent available for increasing HDL-C levels while lowering levels of LDL-C and triglycerides and improving other lipid risk factors such as lipoprotein(a). Combining niacin with statins or bile acid sequestrant therapy is safe and effective for improving lipid levels and decreasing coronary risk. Differences in niacin formulations dictate tolerability profiles and should be considered when selecting niacin as part of lipid therapy. Furthermore, adverse effects on glucose and insulin sensitivity should be considered when selecting candidates for niacin therapy. Adding niacin to lipid-lowering regimens is a valuable option for physicians treating patients with dyslipidemia and should be considered in appropriate patients.
This chapter briefly discusses the nature of the constituents responsible for the sensation of astringency and the physiology of the astringency sensation and the factors influencing it. Variety, maturity, and climate are known to influence the astringency of fruit. The chapter presents extensive data on the effect of seasonal conditions on the astringency of American grape juices, and also on apple juices. Certain fruits are astringent when they are unripe. During ripening on the tree or in storage, this astringency disappears. This loss in astringency may be accompanied by a change in the tannin fraction. The actual change in tannins, determined chemically, are small and may either increase or decrease. In astringent fruits, the main phenolic compounds found are flavanols. Both the flavanols and the flavan diols occur. Other major constituents of the phenolic fraction consist of the flavanols, kaempferol, quercetin, myricetin, chlorogenic acid, and the cinnarnic acids such as caffeic acid. Apart from environmental factors such as locality, season, stage of development, and mineral nutrition, which are known to affect the level of phenolic compounds in fruits, and hence astringency, various secondary treatments can decrease the degree of astringency in fruits, for example, treatment with carbon dioxide, ethylene; precipitation of the tannin with acetic acid, formaldehyde; and oxidation with ozone. Astringency may also be reduced by air drying, particularly in persimmons. If the fruit is chilled, astringency may increase. The various theories proposed to explain loss in astringency have been classified into three groups: binding, change in molecular size of the tannins, and a change in the hydroxylatzon pattern of the Phenolic Compound.
The effects of theophylline on human corticospinal excitability were studied using transcranial magnetic stimulation (TMS) before and after double-blind oral administration of theophylline or placebo in 20 healthy volunteers. TMS measurements included resting and active motor threshold, silent period, intracortical inhibition (ICI), and intracortical facilitation. F-wave and compound muscle action potential (CMAP) were also measured. Theophylline produces a reduction in ICI, while other parameters of corticospinal excitability remained unaffected. Since ICI is thought to depend on GABAA intracortical inhibitory mechanisms, our data suggest that the increase of human motor cortex excitability is the result of a decrease in GABAergic transmission. Our results further support the hypothesis that theophylline might induce convulsions by inhibiting GABAA receptor binding.
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