Oak kombucha protects against oxidative stress and inflammatory



Authors:
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Abstract:
The black tea infusion is the common substrate for preparing kombucha; however, other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for preparing kombucha analogs from oak (KAO). The objective of this research was to investigate the antioxidant activity and anti-inflammatory effects of KAO by examining its modulation ability on macrophagederived TNF-alpha and IL-6. Herbal infusions from oak and black tea were fermented by kombucha consortium for seven days at 28 C. Chemical composition was determined by LC-ESI-MS/MS. The antioxidant activity of samples against oxidative damage caused by H2O2 in monocytes activated (macrophages) was explored. Additionally, it was determined the anti-inflammatory activity using lipopolysaccharide (LPS) - stimulated macrophages; in particular, the nitric oxide (NO), TNF-alpha, and IL-6 production was assessed. Levels of pro-inflammatory cytokines IL-6 and TNF-alpha were significantly reduced by the sample treatment. Likewise, NO production was lower in treatment with kombucha and KAO compared with LPS-stimulated macrophages. Fermented beverages of oak effectively down-regulated the production of NO, while pro-inflammatory cytokines (TNF-alpha and IL-6) in macrophages were stimulated with LPS. Additionally, phytochemical compounds present in KAO decrease oxidative stress.

Keywords: antioxidant, kombucha, quercus, anti-inflammatory, fermented beverages



Country: Mexico

Citation: Chemico-Biological Interactions 272 (2017) 1e9

Study Mailing Address:
Research Group on Functional Foods and Nutraceuticals, Departamento de Ingenieras Qumica y Bioqumica, TecNM/Instituto Tecnolgico de Durango, Felipe Pescador 1830 Ote., 34080 Durango, Dgo., Mexico

Date Updated: January 21, 2021

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