PDF(Pubmed)
Abstract：
Kombucha is a beverage fermented by SCOBY, which is a symbiotic culture of bacteria and yeast. Recently, kombucha has received significant attention due to its health benefits, which include antioxidant and anti-obesity effects. In this study, we investigated the characteristics of kombucha made with Tartary buckwheat and burdock, both known for their high polyphenols content. First, the total polyphenol content and antioxidant activity were measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2\'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assays, which revealed a polyphenol content of 180 ug/mL in Tartary buckwheat kombucha and a high radical scavenging ability of over 90% in both kombucha preparations. Analysis of the changes in the organic acid content during fermentation revealed increases in various organic acid contents, such as glucuronic acid, lactic acid, and acetic acid. Glucuronic acid, especially, which has many functional properties in health, was found to be produced at a concentration of 4.03 g/L in Tartary buckwheat kombucha. Pancreatic lipase inhibitory ability analysis revealed inhibitory effects of 40.47% and 57.68% for Tartary buckwheat and burdock kombucha, respectively. The results of this study confirmed the antioxidant and anti-obesity effects of kombucha made from Tartary buckwheat and burdock, indicating the potential value of these ingredients as functional kombucha ingredients.
摘要：
康普茶是一种由SCOBY发酵的饮料，这是细菌和酵母的共生培养物。最近,红茶菌由于其健康益处而受到了极大的关注，其中包括抗氧化和抗肥胖作用。在这项研究中,我们研究了用苦荞麦和牛磺酸制成的红茶菌的特性，两者都以其高多酚含量而闻名。首先,总多酚含量和抗氧化活性通过2,2-二苯基-1-吡啶酰肼和2,2'-氮杂-双（3-乙基苯并噻唑啉-6-磺酸）自由基清除试验测量，这表明苦荞麦红茶菌中的多酚含量为180ug/mL，两种红茶菌制剂的自由基清除能力均超过90％。对发酵过程中有机酸含量变化的分析表明，各种有机酸含量增加，如葡萄糖醛酸，乳酸,和乙酸。葡萄糖醛酸,尤其是,它在健康方面具有许多功能特性，发现苦荞麦红茶菌的浓度为4.03g/L。胰脂肪酶抑制能力分析显示对苦荞麦和牛膝红茶菌的抑制作用分别为40.47%和57.68%,分别。这项研究的结果证实了由苦荞麦和牛磺酸制成的红茶菌的抗氧化和抗肥胖作用，表明这些成分作为功能性红茶菌成分的潜在价值。
