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…

Monitoring grapevine downy mildew epidemics with SkySat and PlanetScope imagery

Grapevine downy mildew (GDM), caused by the oomycete Plasmopara viticola, is one of the most destructive diseases of Vitis vinifera worldwide. All V. vinifera cultivars are susceptible to P. viticola infection, and epidemics can spread across an entire vineyard within a matter of weeks. Severe outbreaks cause substantial reductions in yield and fruit quality. Tracking GDM spread by manual scouting is time-consuming and unfeasible over large spatial extents.

Read More

Typicality related to terroir: from conceptual to perceptual representation: study of the links with enological practices

The conceptual image of a wine related to the terroir has consequences in technical terms. Among factors affecting the typicality, producers put forward the environmental factors of the terroir system

Read More

Which heat test really represents the haze risk of a white Sauvignon wine ?

AIM: Different heat tests are used to predict a white wine haze risk after bottling. The most used tests are 30-60 min. at 80°C. Nevertheless, there is a lack of information about the relationship between the wine haze observed after such tests and the turbidities observed in the bottles after the storage/transport of the wines in more realistic Summer conditions (35-46°C during 3-12 days)

Read More

Study of the interactions between wine anthocyanins and proline rich proteins

The interaction between tannins and salivary proteins is considered to be the basis of the phenomenon of wine astringency. Recently, some authors have revealed that some anthocyanins can also contribute to this mouthfeel sensation by interacting with proline rich proteins (PRPs). However, more studies are needed in order to elucidate the affinity of anthocyanins with these proteins.

Read More

An online training tool for wine professionals around the world: from responsible service to a sustainable consumption of wine

Most consumers enjoy wine in moderation, however, there remains a minority that may develop risky drinking habits, potentially harming themselves and those around them. For the last fifteen years, a prime objective of the wine in moderation programme has been to educate and empower the wine sector and now for the first time, a central education tool has been developed, integrating the topic of moderate consumption horizontally in all wine activities. The entire wine value chain – from the producer to the salesperson to the restaurant service staff – can contribute to reduce harmful consumption and encourage responsible drinking patterns.

Read More