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…

Contaminations croisées avec les produits phytosanitaires dans les vins bio. Sources potentielles et mesures de prévention.

Organic wines, although resulting from a production method based on the non-use of synthetic phytosanitary products, are not always free of residues. These residues can result from cross-contamination during production in the field or in the cellar, during the production or aging of the wine. In recent years, with the improvement of analysis techniques, a molecule, phosphonic acid, the main metabolite of fosetyl-al (banned in organic farming) is regularly quantified in organic wines and its origin is not clearly identified.

Read More

Effects of mesoclimate on the yield, quality and phenolic maturity of Grenache

The potential climate change, due to global change, will increase temperature general and could increase at local level. These changes are not going to be the same in different parts of the world, being especially important in the Mediterranean Basin.

Read More

Effect of soil texture on early bud burst

Notre objectif est d’étudier de façon précise les relations entre la physiologie de la vigne et le sol, en prenant en compte l’effet millésime. Nous avons plus précisément étudier la précocité de débourrement de la vigne (stade D) en fonction de la texture du sol et plus particulièrement de la teneur en éléments grossiers.

Read More

Untargeted metabolomics reveals the impact of cork oxygen transfer on non-volatile compounds during red wine ageing

During red wine aging, numerous chemical reactions occur, contributing to the modification and enhancement of the wine sensory parameters over time [1].

Read More

Cascading effects of spring weather conditions into grape berry ripening

The effects of climate change on viticulture are complex due to interactions among factors and cascading effects.

Read More