Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects
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Sknepnek, AleksandraPantić, Milena
Matijašević, Danka
Miletić, Dunja
Lević, Steva
Nedović, Viktor
Nikšić, Miomir
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Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equi...valents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).
Keywords:
phenols / medicinal mushrooms / kombucha / Ganoderma lucidum / antioxidant activity / antibacterial activitySource:
International Journal of Medicinal Mushrooms, 2018, 20, 3, 243-258Publisher:
- Begell House Inc, Danbury
Funding / projects:
- Science and Technological Development, Ministry of Education of the Republic of Serbia [III 46001, III 46010]
DOI: 10.1615/IntJMedMushrooms.2018025833
ISSN: 1521-9437
PubMed: 29717669
WoS: 000432609100004
Scopus: 2-s2.0-85046136276
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Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Sknepnek, Aleksandra AU - Pantić, Milena AU - Matijašević, Danka AU - Miletić, Dunja AU - Lević, Steva AU - Nedović, Viktor AU - Nikšić, Miomir PY - 2018 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1188 AB - Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL). PB - Begell House Inc, Danbury T2 - International Journal of Medicinal Mushrooms T1 - Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects EP - 258 IS - 3 SP - 243 VL - 20 DO - 10.1615/IntJMedMushrooms.2018025833 ER -
@article{ author = "Sknepnek, Aleksandra and Pantić, Milena and Matijašević, Danka and Miletić, Dunja and Lević, Steva and Nedović, Viktor and Nikšić, Miomir", year = "2018", abstract = "Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22.8 +/- 0.42 g/L. Fourier transform infrared analysis revealed that the vacuum-dried beverage is a mixture of various compounds such as polysaccharides, phenols, proteins, and lipids. Total phenolic content of the liquid sample was 4.91 +/- 0.2338 mg gallic acid equivalents/g, whereas the vacuum-dried sample had a smaller amount of phenolics (2.107 +/- 0.228 mg gallic acid equivalents/g). Established half-maximal effective concentrations for DPPH scavenging activity and reducing power were 22.8 +/- 0.17 and 10.61 +/- 0.34 mg/mL, respectively. The antibacterial testing revealed that activity does not originate solely from synthesized acetic acid. The liquid G. lucidum beverage was the most effective against the tested bacteria, with the lowest minimum inhibitory concentration (0.04 mg/ml,) against Staphylococcus epidermidis and Rhodococcus equi, and a minimum bactericidal concentration (0.16 mg/mL) against Bacillus spizizenii, B. cereus, and R. equi. The vacuum-dried sample was less effective, with the lowest minimum bactericidal concentration against the Gram-positive bacteria R. equi (1.875 mg/mL) and against the Gram-negative bacteria Proteus hauseri (30 mg/mL).", publisher = "Begell House Inc, Danbury", journal = "International Journal of Medicinal Mushrooms", title = "Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects", pages = "258-243", number = "3", volume = "20", doi = "10.1615/IntJMedMushrooms.2018025833" }
Sknepnek, A., Pantić, M., Matijašević, D., Miletić, D., Lević, S., Nedović, V.,& Nikšić, M.. (2018). Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects. in International Journal of Medicinal Mushrooms Begell House Inc, Danbury., 20(3), 243-258. https://doi.org/10.1615/IntJMedMushrooms.2018025833
Sknepnek A, Pantić M, Matijašević D, Miletić D, Lević S, Nedović V, Nikšić M. Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects. in International Journal of Medicinal Mushrooms. 2018;20(3):243-258. doi:10.1615/IntJMedMushrooms.2018025833 .
Sknepnek, Aleksandra, Pantić, Milena, Matijašević, Danka, Miletić, Dunja, Lević, Steva, Nedović, Viktor, Nikšić, Miomir, "Novel Kombucha Beverage from Lingzhi or Reishi Medicinal Mushroom, Ganoderma lucidum, with Antibacterial and Antioxidant Effects" in International Journal of Medicinal Mushrooms, 20, no. 3 (2018):243-258, https://doi.org/10.1615/IntJMedMushrooms.2018025833 . .