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KMID : 1134820200490020206
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.206 ~ p.211
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Inhibitory Effect of Fermented and Non-Fermented Citrus Kombucha on Postprandial Hyperglycemia and Hypertension
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Park Shin-Young
Park Sung-Soo
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Abstract
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Kombucha is a slightly sour beverage that is fermented by symbiotic micro-organisms including bacteria and yeasts. In this study, the in vitro inhibitory effects on α-glucosidase, angiotensin-converting enzyme (ACE) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity were analyzed using four types of citrus Kombuchas (CKs). Four types of CK were fermented for 14 days with or without citrus peel (CPK14 and CK14, respectively) or non-fermented with or without citrus peel (CPK0 and CK0, respectively). CK14 and CPK14 significantly inhibited the α-glucosidase level, which resulted in a decrease in postprandial glucose level. Antioxidant capacity, as measured by DPPH capacity, was markedly increased in a concentration-dependent manner in all four types of CK. The 50% effective concentration (EC50) of CK0, CPK0, CK14, CPK14, and gallic acid were 30.92, 35.80, 15.62, 15.32, and 6.50 μL/mL, respectively. All CK types had an inhibitory effect on ACE levels. But among the tested types, the effects were most prominent in fermented Kombucha (CK14 and CPK14), although the differences among the effects were insignificant.
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KEYWORD
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citrus Kombucha, citrus peel, α-glucosidase, angiotensin converting enzyme, DPPH radical scavenging capacity
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