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http://dx.doi.org/10.3746/jkfn.2017.46.7.896

Biological Activities of Kombucha by Stater Culture Fermentation with Gluconacetobacter spp.  

Ko, Hye-Myoung (Department of Food Science & Nutrition, Jeju National University)
Shin, Seung-Shick (Department of Food Science & Nutrition, Jeju National University)
Park, Sung-Soo (Department of Food Science & Nutrition, Jeju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.46, no.7, 2017 , pp. 896-902 More about this Journal
Abstract
In this study, we investigated citrus Kombucha (CK) produced by three different bacteria strains (Gluconacetobacter xylinus, Gluconacetobacter medellinensis, and Gluconobacter oxydans; named as CK-MOX) identified from traditional Kombucha. During fermentation, the pH level of CK-MOX was gradually reduced, and total acidity slightly increased. Antioxidant activity, measured by DPPH, ABTS, and oxygen radical absorbance capacity assays, markedly increased after fermentation. Moreover, fermented CK-MOX (Day15) exhibited anti-proliferative and anti-migratory activities against EJ human bladder carcinoma cells. Western immunoblot assays showed that treatment with CK-MOX significantly up-regulated phospho-extracellular signaling kinase (ERK) levels. To distinguish whether or not up-regulation of phospho-ERK is the cause or effect, we investigated the viability of EJ cells in the presence of U0126, a mitogen activated protein kinase/ERK kinase 1/2 inhibitor. Pre-treatment with U0126 rescued cells from CK-MOX-induced cell death, which indicates phospho-ERK may be a key regulator in the mechanism of CK-MOX-induced apoptosis of EJ bladder cancer cells. In conclusion, CK-MOX, fermented by a defined composition of bacterial starters, shows antioxidant capacity and anti-cancer activity against EJ bladder cancer cells.
Keywords
citrus Kombucha; antioxidant; bladder cancer;
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