WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 4 - WAC - Oral presentations 9 Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

Abstract

Kombucha is a non-alcoholic beverage made of sugared tea that is transformed by a symbiotic consortium of yeasts and bacteria. This beverage is increasingly produced at industrial scale, but its quality standards remain to be defined. Metabolomics analysis was carried out using FT-ICR-MS to understand the chemical transformations induced by the production phases and the type of tea on the non-volatile compounds of kombucha. Of the two production phases, the first phase of acidification in open vessel was the most impactful on molecular diversity, but tea type mainly influenced the global composition in polyphenol profiles. Black tea polyphenols were more impacted by microbial activity compared to green tea polyphenols. Independently from tea type, the first phase was also characterized by the release of gluconate from acetic acid bacteria metabolism. Gallate was also released and probably originated from the hydrolysis of ester bounds located in polymeric flavan-3-ols. The biotransformation of antioxidant polyphenols could positively impact their bioavailability for the consumer.

DOI:

Publication date: June 14, 2022

Issue: WAC 2022

Type: Article

Authors

Thierry, Tran, Rémy, Romanet, Chloé, Roullier-Gall, Antoine, Martin, Hervé, Alexandre,Cosette, Grandvalet, Tourdot-Maréchal, Philippe, Schmitt-Kopplin

Presenting author

Thierry, Tran – UMR PAM – Team VAlMiS

SATT Sayens, Chloé, Roullier-Gall | UMR PAM – Team VAlMiS, François, Verdier | Biomère | Biomère | Helmholtz Zentrum München | UMR PAM – Team VAlMiS | UMR PAM – Team VAlMiS | UMR PAM – Team VAlMiS 

Contact the author

Keywords

kombucha, metabolomics, polyphenols, bioavailability, fermentation

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

The vine and the hazelnut as elements of characterization of a terroir

The research examines how two characteristic cultivations of a territory like the vine and the hazelnut shape the identity of a unique terroir: Langhe (North West italy).

Read More

Does the sustainability perception depend on the Terroir?

The main scope of this research has been to investigate what values are attributed to the concept of “sustainability” by the wine producers of two different wine territories of Piedmont; the terroir of the Barolo DOCG and the the terroir of the Gavi DOCG. The research wants to emphasize how much the characteristic elements of each terroir influence the perception of the concept of sustainability among producers.

Read More

Interaction between commercial mannoproteins and phenolic compounds of two red wines from different Portuguese grape cultivars

The interaction between mannoproteins and wine phenolic compounds is a subject of great interest as some studies show the possible impact in color stability and an improvement in the sensory characteristics namely the reduction of red wine astringency.

Read More

Ground vs trellis in rootstock cane production fields

Context and purpose of the study. The vine nursery sector is undergoing a transformation to meet growing environmental and sanitary demands.

Read More

Using Landsat LST data to predict vineyard productivity anomalies: A case study in the Euganean Hills wine region, Italy

In the current scenario of climatic variability, even though the vine (Vitis vinifera) is a species generally considered very fertile, the process of bud differentiation is particularly influenced by the weather trend not only of the current year but also of the previous one.

Read More