Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention

Mulyani, Hani; Maryati, Yati; Filailla, Euis; Susilowati, Agustine; Lotulung, Puspa Dewi; Aspiyanto, Aspiyanto

doi:10.1063/1.5134589

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…In addition, lemon verbena and peppermint kombuchas exhibited antimicrobial properties against B. cereus, and S. dysenteriae [108], whereas anti-candida activity against C. glabrata, C. tropicalis, C. sake, C. dubliniensis, and C. albicans was observed only in the kombuchas made from lemon verbena, fennel, and peppermint [113]. Antibacterial activity was also found in the kombuchas made from beet (Beta vulgaris L.) (against E. coli) [114], yerba-maté (against S. aureus and E. coli) [58], and soy whey (against S. aureus, B. subtilis and E. coli) [15]. However, one study reported that antibacterial activity against S. saprophyticus, S. aureus, S. epidermidis, B. stearothermophilus, S. typhimurium, E. coli, and P. aeruginosa was not observed in fresh black tea kombucha and kombucha after fermentation with garlic, whereas garlic fermented in kombucha exhibited antibacterial activity against all tested bacteria but was less active than fresh garlic extract, which had stronger inhibitory effect against S. aureus than the standard antibiotics gentamycin and amoxicillin [70].…”

Section: Antimicrobial Activitiesmentioning

confidence: 99%

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Anantachoke

Duangrat

Sutthiphatkul

et al. 2023

Foods

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Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.

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Section: Antimicrobial Activitiesmentioning

confidence: 99%

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Anantachoke

Duangrat

Sutthiphatkul

et al. 2023

Foods

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“…Beetroot biomass yielded polyphenol and acetic acid during fermentation by kombucha culture, particularly Acetobacter sp. [1] Furthermore, it pertained to anticholesterol activity [2]. Polyphenol can prevent cells from exposure to free radicals due to oxidation reaction [3,4] followed by oxidative stress [5].…”

Section: A Backgroundmentioning

confidence: 99%

Potential Use of Cross-flow Microfiltration System in Separation of Functional Compound from Fermented Beetroot (Beta vulgaris L.) as Natural Oxidation Prevention

Susilowati¹,

Aspiyanto²,

Maryati³

et al. 2022

Int. J. Adv. Sci. Eng. Inf. Technol.

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This study was conducted to determine the potential utilization of microfiltration (MF) membrane in separating functional compounds from beetroot (Beta vulgaris L.) biomass as a functional drink for natural oxidation prevention. Separation was performed through MF membrane (pore size of 0.15 µm) at room temperature, flow rate ~7.5 L/min, and TMP 2 and 6 bar for 0, 5, 15, 25, and 35 minutes. The results showed that process optimization based on gallic acid as total polyphenols and acetic acid were achieved at TMP 2 and 6 bar for 35 minutes, respectively. At TMP 2 and 6 bar produced retentate with acetic acids 1.24 and 0.95%, gallic acid 0.42 and 0.41%, total solids 3.49 and 3.47%, total sugars 36.64 and 44.66 mg/mL, pH 3.11 and 3.10, and inhibiting ability of 62.45 and 58.48%, respectively, meanwhile permeate had acetic acid 0.73 and 0.82%, gallic acid 0.31 and 0.33%, total solids 3.39 and 3.38%, total sugars 40.95 and 61.56 mg/mL, pH 3.12 and 3.13, inhibiting ability of 47.62 and 52.43%, respectively. In these conditions, CF-MF is technically able to retain acetic acid (2.63-folds) and gallic acid (1.21-folds) in the retentate and increase inhibition by 25.12 and 11.25% in comparison with the initial process (0 minutes). The LC-MS analysis of permeate at TMP 2 and 6 bar for 35 minutes were predominated by monomers of acetic acid and gallic acid with MW 61.2450 Da. (M+) and 193.0327 Da. (M+Na+) and relative intensities 100 %.

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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity

Wang

2022

Eur Food Res Technol

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Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention

Cited by 4 publications

References 10 publications

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Potential Use of Cross-flow Microfiltration System in Separation of Functional Compound from Fermented Beetroot (Beta vulgaris L.) as Natural Oxidation Prevention

Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity

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