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KMID : 1134820160450121838
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 12 p.1838 ~ p.1842
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Bioactivity and Cytotoxicity of Kombucha Fermented with Extracts from Green Tea and Citrus Peel
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Shin Seung-Shick
Ko Hye-Myoung
Kim Chung-I
Park Sung-Soo
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Abstract
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Kombucha (K) is a fermented beverage made from black tea by symbiotic micro-organisms of bacteria and yeasts. To enhance bio-activities of K, we produced citrus/green tea Kombucha (CK) by adding extracts of citrus peel and green tea obtained from Jeju Island. ORAC assays showed that anti-oxidative capacity of CK increased by approximately 3-folds compared to K. We examined anti-cancer properties of extracts from citrus peel and/or green tea using 5637 human bladder cancer cells and B16F10 murine melanoma cells. Proliferation of B16F10 cells was markedly inhibited at concentrations higher than 10 μL/mL. At a concentration of 20 μL/mL, anti-cancer activities of extracts were in the order of citrus peel< green tea< combination of both. Interestingly, a combination of both extracts showed a synergistic effect on inhibition of growth of cancer cells. CK fermented with citrus peel and green tea extracts showed enhanced anti-cancer activity compared to K. Cytotoxicity of CK on RAW 264.7 murine macrophages was negligible up to 100 μL/mL. Taken together, these results indicate that citrus Kombucha is safe to be developed as a functional beverage.
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KEYWORD
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citrus Kombucha, ORAC, bladder cancer, melanoma
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