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…

Under-vine cover crop: effect over glycosidic aroma precursors of Vitis vinifera L. Cv Syrah

AIM: Volatile compounds joint to aromatic precursors form the aroma of grape must that will provide a characteristic aroma to the wine.

Read More

Bio‐metaethics viticulture proposed by the Giesco. Direct charter with producers. Example of evaluation of training systems

The key points of the current GiESCO charter ‘BIO‐MetaEthics’ are exposed. The new development in cooperation with Giovanni Cargnello is to apply the principles and the content into the practice by establishing a direct contract with producers and other actors of the wine sector. An evaluation sheet is proposed and tested in a new advanced vineyard. For illustrating the methodology of evaluation, the example of the choice of the training systems is detailed on a wide range of situations. 

Read More

Metabolomics of grape polyphenols as a consequence of post-harvest drying: on-plant dehydration vs warehouse withering

A method of suspect screening analysis to study grape metabolomics, was developed [1]. By performing ultra-high performance liquid chromatography (UHPLC) – high-resolution mass spectrometry (HRMS) analysis of the grape extract, averaging 320-450 putative grape compounds are identified which include mainly polyphenols. Identification of metabolites is performed by a new HRMS-database of putative grape and wine compounds expressly constructed (GrapeMetabolomics) which currently includes around 1,100 entries.

Read More

Comparison of integrated, organic and biodynamic viticultural practices

In this video recording of the IVES science meeting 2021, Johanna Döring (Hochschule Geisenheim University Department of General and Organic Viticulture, Geisenheim, Germany) speaks about the comparison of integrated, organic and biodynamic viticultural practices. This presentation is based on an original article accessible for free on OENO One.

Read More

Using RGB images and LiDAR data to characterise fruit-to-leaf ratios in grapevine collections

One of the main effects of global warming is an increase in the sugar concentration of grapes at harvest time, resulting in wines with a high alcohol content and an unbalanced structure. The fruit to leaf ratio is a key factor in determining the final sugar concentration, and training systems and management techniques can help to control this parameter.

Read More