Investigation Effect of Origanum bilgeri on the Bioactivity and Microbiological Profile of Kombucha Tea

Yıl 2021, Cilt: 21 Sayı: 2, 236 - 249, 30.04.2021

Eda Delik , Berfin Eroğlu , Orhan Ünal , Burcu Emine Tefon Öztürk

https://doi.org/10.35414/akufemubid.867841

Öz

Kombucha is a traditional fermented beverage that is preferred world-wide due to its positive effects on human health. Although black tea is generally used in the fermentation of kombucha, nowadays it is aimed to increase the beneficial health effects of the product by fermenting it with different herbal materials. Origanum bilgeri, is endemic to Antalya and used generally in traditional medicine. In this study, traditional kombucha fermented with Origanum bilgeri, and the microbial profile, antimicrobial effect, free radical scavenging ability, total flavonoid content, total phenolic content, and sensory analysis of the analogue drink was investigated and compared with traditional kombucha on fermentation days 0, 7 and 14. As a result, it was found that the antioxidant activity of O. bilgeri added kombucha was similar to traditional kombucha, and the total amount of flavonoid and phenolic content was higher than that of traditional kombucha. In addition, on the 7th and 14th days of fermentation, O. bilgeri added kombucha had an antibacterial effect against bacterial strains that traditional kombucha tea could not be effective on and was more welcomed in the sensory analysis.

Anahtar Kelimeler

Kombucha, Origanum bilgeri, Antibacterial Activity, Antioxidant Activity, Total Flavonoid Content, Total Phenolic Content

Origanum bilgeri’nin Kombu Çayının Biyoaktivitesi ve Mikrobiyolojik Profili Üzerindeki Etkilerinin İncelenmesi

Öz

Kombu çayı, insan sağlığı üzerindeki olumlu etkileri nedeniyle dünya çapında sıklıkla tercih edilen geleneksel fermente bir içecektir. Kombu çayı fermentasyonunda genellikle siyah çay kullanılıyor olsa da günümüzde farklı bitkisel materyaller eklenerek bu fermente ürünün antioksidan özelliklerinin arttırılması amaçlanmaktadır. Bu çalışmada, Antalya iline endemik ve tıbbi öneme sahip Origanum bilgeri P.H. Davis (Tüylü mercan) ile fermente edilen kombu çayının 0., 7. ve 14. fermentasyon günlerindeki mikrobiyal profili, antibakteriyel etkisi, serbest radikal yakalama kapasitesi, toplam flavonoid ve fenolik madde miktarları incelenmiş ayrıca duyusal analizi yapılarak geleneksel kombu çayı ile karşılaştırılmıştır. Sonuç olarak, O. bilgeri katkılı kombu çayının antioksidan aktivitesinin geleneksel kombu çayı ile yakın sonuç gösterdiği, toplam flavonoid ve fenolik madde miktarının ise geleneksel kombu çayından daha yüksek olduğu bulunmuştur. Ayrıca fermentasyonun 7. ve 14. gününde O. bilgeri katkılı kombu çayının, geleneksel kombu çayının etkili olamadığı bakteri suşlarına karşı antibakteriyel etkiye sahip olduğu ve duyusal analizlerdeki genel değerlendirmelere göre daha hoş karşılandığı görülmüştür.

Anahtar Kelimeler

Kombu çayı, Origanum bilgeri, antibakteriyel aktivite, antioksidan aktivite, toplam flavonoid madde, toplam fenolik madde

Kaynakça

• Abd El-Salam, S.S., 2012. 16S rRNA gene sequence detection of acetic acid bacteria isolated from tea kombucha. New York Science Journal, 5, 55-61.
• Akarca, G., Tomar, O., 2018. Siyah ve Yeşil Çay ile Üretilen Kombucha Çaylarının Antimikrobiyal ve Antioksidatif Özellikleri. Avrupa Bilim ve Teknoloji Dergisi, 14, 96-101.
• Altuğ, T., 1993, Duyusal test teknikleri, 1. Baskı. Ege Üniversitesi Mühendislik Fakültesi Yayınları, İzmir, 56s.
• Amarasinghe, H., Weerakkody, N.S., Waisundara, V.Y., 2018. Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation. Food science and nutrition, 6 (3), 659-665.
• Ayed, L., Abid, S.B., Hamdi, M., 2017. Development of a beverage from red grape juice fermented with the kombucha consortium. Annals of Microbiology, 6 (1), 111-121.
• Basaran, D., 2005. An Investıgatıon on Antimicrobial Activity Of Endemic Origanum solymicum and Origanum bilgeri from Turkey. African Journal of Traditional, 2 (3), 259 – 263.
• Battikh, H., Bakhrouf, A., Ammar, E., 2012. Antimicrobial effect of kombucha analogues. LWT-Food Science and Technology, 47 (1), 71-77.
• Bauer, A., 1966. Antibiotic susceptibility testing by a standardized single disc method. American Journal of Clinical Pathology, 45, 149-158.
• Bhattacharya, S., Gachhui, R., Sil, P.C., 2011. Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology, 18 (3), 221-234.
• Blanc, P.J., 1996. Characterization of the tea fungus metabolites. Biotechnology Letters, 18 (2), 139-142.
• Bor, Z., Arslan, R., Bektaş, N., Pirildar, S., Dönmez, A.A., 2012. Antinociceptive, antiinflammatory, and antioxidant activities of the ethanol extract of Crataegus orientalis leaves. Turkish Journal of Medical Sciences, 42 (2), 315-324.
• Cardoso, R.R., Neto, R.O., dos Santos D'Almeida, C.T., do Nascimento, T.P., Pressete, C.G., Azevedo, L., de Barros, F.A.R., 2020. Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Research International, 128, 108782.
• Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., Gachhui, R., 2016. Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220, 63–72.
• Chu, S.C., Chen, C., 2006. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98, 502–507.
• Cosge, B., Turker, A., Ipek, A., Gurbuz, B., 2009. Chemical compositions and antibacterial activities of the essential oils from aerial parts and corollas of Origanum acutidens (Hand.-Mazz.) Ietswaart, an endemic species to Turkey. Molecules, 14 (5), 1702-1712.
• Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloumme-Labarthe, L., Coton, E., 2017. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiology Ecology, 93 (5).
• Davis, P.H., 1982, Flora of Turkey and the East Aegean Islands, Volume (7), Edinburgh University Press, 300-307.
• Davis, P.H., Miller, R.R., Tan, K. (Eds), 1988, Flora of Turkey and the East Aegean Islands, Volume (10), Edinburgh University Press, 206-207.
• Değirmencioğlu, N., Yıldız, E., Şahan, Y., Güldaş, M., Gürbüz, O., 2019. Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri. Akademik Gıda, 17 (2), 200-211.
• Duman, H., 2000, Origanum L. In: Flora of Turkey and the East Aegean Islands, Volume (11), Güner A, Özhatay N, Ekim T, Baser KHK, (Eds). Edinburgh University Press, 207-208.
• Dwiputri, M.C., Feroniasanti, Y.L., 2019. Effect of Fermentation to Total Titrable Acids, Flavonoid and Antioxidant Activity of Butterfly Pea Kombucha. In Journal of Physics: Conference Series, Volume (1241), 1, 012014.
• Güldane, M., Bayram, M., Topuz, S., Kaya, C., Gök, H.B., Bülbül, M., Koç, M., 2017. Beyaz, siyah ve yeşil çay kullanılarak üretilen kombuchaların bazı özelliklerinin belirlenmesi. Journal of Agricultural Faculty of Gaziosmanpasa University (JAFAG), 34 (1), 46-56.
• Greenwalt, C.J., Steinkraus, K.H., Ledford, R.A., 2000. Kombucha, the Fermented tea: Microbiology, Composition, and Claimed health Effects. Journal of food protection, 63, 976-981.
• Halkman, K.A., 2000, Gıda Mikrobiyolojisi ve Uygulamaları, 2. Baskı, Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü Yayınları, Ankara 522.
• Hrnjez, D., Vaštag, Ž., Milanović, S., Vukić, V., Iličić, M., Popović, L., Kanurić, K., 2014. The biological activity of fermented dairy products obtained by kombucha and conventional starter cultures during storage. Journal of Functional Foods, 10, 336-345.
• Jayabalan, R., Malbaša, R.V., Lončar, E.S., Vitas, J.S., Sathishkumar, M., 2014. A review on kombucha tea—microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13 (4), 538-550.
• Kallel, L., Desseaux, V., Hamdi, M., Stocker, P., Ajandouz, E., 2012. Insights into the fermentation biochemistry of kombucha teas and potential impacts of kombucha drinking on starch digestion. Food Research International, 49, 226-232.
• Khokhar, S., Magnusdottir, S.G.M., 2002. Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. Journal of agricultural and food chemistry, 50 (3), 565-570.
• Kim, D.O., Lee, K.W., Lee, H.J., Lee, C.Y., 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and food chemistry, 50(13), 3713-3717.
• Köse, E.O., Öngüt, G., Yanikoglu, A., 2013. Chemical Composition and Antimicrobial Activity of Essential Oil of Endemic Origanum bilgeri PH Davis for Turkey. Journal of Essential Oil Bearing Plants, 16(2), 233-242.
• Leyva-López, N., Gutiérrez-Grijalva, E.P., Vazquez-Olivo, G., Heredia, J.B., 2017. Essential oils of oregano: Biological activity beyond their antimicrobial properties. Molecules, 22 (6), 989.
• Lončar, E., Djurić, M., Malbaša, R., Kolarov, L. J., Klašnja, M., 2006. Influence of working conditions upon kombucha conducted fermentation of black tea. Food and Bioproducts Processing, 84 (3), 186-192.
• Marrelli, M., Statti, G.A., Conforti, F., 2018. Origanum spp.: an update of their chemical and biological profiles. Phytochemistry Reviews, 17 (4), 873-888.
• Marsh, A.J., O'Sullivan, O., Hill, C., Ross, R.P., Cotter, P.D., 2014. Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiology, 38, 171-178.
• Nguyen, N.K., Nguyen, P.B., Nguyen, H.T., Le, P.H., 2015. Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid. LWT-Food Science and Technology, 64 (2), 1149-1155.
• Pure, A.E., Pure, M.E., 2016. Antioxidant and antibacterial activity of kombucha beverages prepared using banana peel, common nettles and black tea infusions. Applied Food Biotechnology, 3 (2), 125-130.
• Reiss, J., 1994. Influence of different sugars on the metabolism of the tea fungus. Zeitschrift für Lebensmittel-Untersuchung und-Forschung, 198 (3), 258-261.
• Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., Teuber, M., 1995. Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. Systematic and Applied Microbiology, 18 (4), 590-594.
• Singleton, V.L., Rossi, J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
• Škerget, M., Kotnik, P., Hadolin, M., Hraš, A.R., Simonič, M., Knez, Ž., 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89, 191-198.
• Sözmen, F., Uysal, B., Köse, E.O., Aktaş, Ö., Cinbilgel, I., Oksal, B.S., 2012. Extraction of the essential oil from endemic Origanum bilgeri PH Davis with two different methods: comparison of the oil composition and antibacterial activity. Chemistry and biodiversity, 9 (7), 1356-1363.
• Sreeramulu, G., Zhu, Y., Knol, W., 2000. Kombucha fermentation and it’s antimicrobial activity. Journal of Agricultural and Food Chemistry, 48 (6), 2589-2594.
• Tanhaş, E., Martin, E., Korucu, E.N., Dirmenci, T., 2020. Effect of aqueous extract, hydrosol, and essential oil forms of some endemic Origanum L. (Lamiaceae) taxa on polyphenol oxidase activity in fresh‐cut mushroom samples. Journal of Food Processing and Preservation, 44 (10), e14726.
• Tanticharakunsiri, W., Mangmool, S., Wongsariya, K., Ochaikul, D., 2020. Characteristics and upregulation of antioxidant enzymes of kitchen mint and oolong tea kombucha beverages. Journal of Food Biochemistry, 45 (1), e13574.
• Teoh, A.L., Heard, G., Cox, J., 2004. Yeast ecology of Kombucha fermentation. International Journal of Food Microbiology, 95 (2), 119-126.
• Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Byrne, D.H., 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19 (6-7), 669-675.
• Tosun, İ., Karadeniz, B., 2005. Çay ve çay fenoliklerinin antioksidan aktivitesi. Anadolu Tarım Bilimleri Dergisi, 20 (1), 78-83.
• Tu, C., Tang, S., Azi, F., Hu, W., Dong, M., 2019. Using the kombucha consortium to turn soy whey into a new and functional beverage. Functional Foods Journal, 52, 81-89.
• Ulusoy, A., Tamer, C.E., 2019. Determination of suitability of black carrot (Daucus carota L. spp. sativus var. atrorubens Alef.) juice concentrate, cherry laurel (Prunus laurocerasus), blackthorn (Prunus spinosa) and red raspberry (Rubus ideaus) for kombucha beverage production. Journal of Food Measurement and Characterization, 13 (2), 1524-1536.
• Ünal, O., Gökçeoğlu, M., 2005. Antalya ili için endemik olan Origanum türlerinin biyolojik özellikleri üzerine bir araştırma. Akdeniz Üniversitesi Ziraat Fakültesi Dergisi, 18 (1), 1-14.
• Velicanski, A.S., Cvetkovic, D.D., Markov, S.L., Saponjac, V.T.S., Vulic, J.J., 2014. Lemon Balm Kombucha Antioxidant Activity. Food Technology and Biotechnology, 52 (4), 420–429.
• Vijayaraghavan, R., Singh, M.A.N.I.N.D., Rao, P.V.L., Bhattacharya, R., Kumar, P., Sugendran, K., Singh, R., 2000. Subacute (90 days) oral toxicity studies of Kombucha tea. Biomedical and Environmental Sciences, 13 (4), 293-299.
• Vitas, J.S., Cvetanović, A.D., Mašković, P.Z., Švarc-Gajić, J.V., Malbaša, R.V., 2018. Chemical composition and biological activity of novel types of kombucha beverages with yarrow. Journal of Functional Foods, 44, 95-102.
• Vitas, J., Vukmanović, S., Čakarević, J., Popović, L., Malbaša, R., 2019. Kombucha fermentation of six medicinal herbs: Chemical profile and biological activity. Chemical Industry and Chemical Engineering Quarterly, 26(2), 157-170.
• Von Gadow, A., Joubert, E., Hansmann, C., 1997. Comparison of the antioxidant activity of rooibos tea (Aspalathus linearis) with green, oolong and black tea. Food Chemistry, 60, 73-77.
• Yıldız, E., Guldas, M., Gurbuz, O., 2020. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey. Food Science and Technology, (AHEAD), 1-8.
• Zhao, Z.J., Sui, Y.C., Wu, H.W., Zhou, C.B., Hu, X.C., Zhang, J., 2018. Flavour chemical dynamics during fermentation of kombucha tea. Emirates Journal of Food and Agriculture, 30 (9), 732-741.
• Zhishen, J., Mengcheng, T., Jianming, W., 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64 (4), 555-559.