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dc.creatorSknepnek, Aleksandra
dc.creatorTomić, Sergej
dc.creatorMiletić, Dunja
dc.creatorLević, Steva
dc.creatorČolić, Miodrag
dc.creatorNedović, Viktor
dc.creatorNikšić, Miomir
dc.date.accessioned2021-01-31T14:22:35Z
dc.date.available2021-01-31T14:22:35Z
dc.date.issued2021
dc.identifier.issn0308-8146
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5771
dc.description.abstractMedicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage. Microbiological, physicochemical and chemical properties were monitored for eleven days, while the immunological properties of kombucha polysaccharide extracts were determined in peripheral blood mononuclear cell (PBMC) cultures. FTIR analysis of polysaccharide extracts showed dominant presence of polysaccharides, in addition to phenols, lipids and proteins. C. versicolor kombucha extract displayed more complex polysaccharides, and a higher content of total polysaccharides, phenols and flavonoids compared to L. edodes kombucha extract. The extracts were not cytotoxic for PBMC in vitro up to 500 µg/ml, while immunomodulatory effects depended on their chemical compositions. The most prominent effect was on the reduction of Th2 cytokines and IL-10 in PBMC cultures. Based on these results, novel kombucha products could be recommended as functional beverages or nutraceuticals with potentially beneficial immunomodulatory effects in allergies.
dc.languageen
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/175102/RS//
dc.relation.isreferencedbyhttp://aspace.agrif.bg.ac.rs/handle/123456789/5996
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectCytokines
dc.subjectImmunomodulation
dc.subjectKombucha
dc.subjectMedicinal mushrooms
dc.titleFermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts
dc.typearticleen
dc.rights.licenseARR
dc.citation.rankaM21
dc.citation.spage128344
dc.citation.volume342
dc.description.otherThe peer-reviewed version: [http://aspace.agrif.bg.ac.rs/handle/123456789/5771]
dc.description.otherSupplementary material: [http://aspace.agrif.bg.ac.rs/handle/123456789/5996]
dc.identifier.doi10.1016/j.foodchem.2020.128344
dc.identifier.scopus2-s2.0-85094559035
dc.identifier.wos000617936400015
dc.type.versionpublishedVersion


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