Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects
Nema prikaza
Autori
Sknepnek, AleksandraPantić, Milena
Matijasević, Danka
Miletić, Dunja
Lević, Steva
Nedović, Viktor
Nikšić, Miomir
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equi...valents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).
Ključne reči:
antibacterial activity / antioxidant activity / Ganoderma lucidum / kombucha / medicinal mushrooms / phenolsIzvor:
International Journal of Medicinal Mushrooms, 2018, 20, 3, 243-258Izdavač:
- Begell House Inc, Danbury
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-46001)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)
DOI: 10.1615/IntJMedMushrooms.2018025833
ISSN: 1521-9437
PubMed: 29717669
WoS: 000432609100004
Scopus: 2-s2.0-85046136276
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Sknepnek, Aleksandra AU - Pantić, Milena AU - Matijasević, Danka AU - Miletić, Dunja AU - Lević, Steva AU - Nedović, Viktor AU - Nikšić, Miomir PY - 2018 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4775 AB - Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL). PB - Begell House Inc, Danbury T2 - International Journal of Medicinal Mushrooms T1 - Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects EP - 258 IS - 3 SP - 243 VL - 20 DO - 10.1615/IntJMedMushrooms.2018025833 ER -
@article{ author = "Sknepnek, Aleksandra and Pantić, Milena and Matijasević, Danka and Miletić, Dunja and Lević, Steva and Nedović, Viktor and Nikšić, Miomir", year = "2018", abstract = "Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).", publisher = "Begell House Inc, Danbury", journal = "International Journal of Medicinal Mushrooms", title = "Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects", pages = "258-243", number = "3", volume = "20", doi = "10.1615/IntJMedMushrooms.2018025833" }
Sknepnek, A., Pantić, M., Matijasević, D., Miletić, D., Lević, S., Nedović, V.,& Nikšić, M.. (2018). Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects. in International Journal of Medicinal Mushrooms Begell House Inc, Danbury., 20(3), 243-258. https://doi.org/10.1615/IntJMedMushrooms.2018025833
Sknepnek A, Pantić M, Matijasević D, Miletić D, Lević S, Nedović V, Nikšić M. Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects. in International Journal of Medicinal Mushrooms. 2018;20(3):243-258. doi:10.1615/IntJMedMushrooms.2018025833 .
Sknepnek, Aleksandra, Pantić, Milena, Matijasević, Danka, Miletić, Dunja, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects" in International Journal of Medicinal Mushrooms, 20, no. 3 (2018):243-258, https://doi.org/10.1615/IntJMedMushrooms.2018025833 . .