Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

Abstract

Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared to the green coffee extract that was not fermented. In this study, the antioxidant potential of obtained ferments was analyzed by assessing the scavenging of external and intracellular free radicals and the assessment of superoxide dismutase activity. Cytotoxicity of ferments on keratinocyte and fibroblast cell lines was assessed as well as anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the obtained ferments and the extract was determined, as well as their influence on skin hydration and transepidermal water loss (TEWL) after application of samples on the skin. It has been shown that the fermentation time has a positive effect on the content of bioactive compounds and antioxidant properties. The highest values were recorded for the tested samples after 28 days of fermentation. After 14 days of the fermentation process, it was observed that the analyzed ferments were characterized by low cytotoxicity to keratinocytes and fibroblasts. On the other hand, the short fermentation time of 7 days had a negative effect on the properties of the analyzed ferments. The obtained results indicate that both green coffee extracts and ferments can be an innovative ingredient of cosmetic products.

Assessment of Cosmetic and Dermatological Properties and Safety of Use of Model Skin Tonics with Kombucha-Fermented Red Berry Extracts

“…The TEWL, skin pH, and skin hydration measurements were conducted using TEWAmeter TM 300 probe, skin pHmeter PH950, and Corneometer CM825 probe connected to a MPA adapter (Courage + Khazaka Electronic, Köln, Germany), respectively. This study was conducted on 10 volunteers, according to the procedure described by Nizioł-Łukaszewska et al [ 63 ]. The areas (2 × 2 cm in size) were marked on the forearm skin of volunteers.…”

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

“…are leading yeasts representa-tives [30,47,48]. Despite the large number of studies using SCOBY, a relatively large number of articles do not provide clear data on the bacterial and yeasts composition of the used consortium [34,[49][50][51][52]. Although it is necessary to conduct further research on the particular groups of microorganisms, and even specific species, as well as their role in Kombucha fermentation.…”

Characteristics Of Kombucha From Various Herbal Tea Leaves

“…Analysis of total phenolic content was using Folin Ciaocalteu assay described by Zofia et al, (2020). Briefly, 0.1 ml sample was mixed with 0.75 ml Na2CO3 7%.…”

“…Characteristic of kombucha from herbal tea was determined by measuring of total phenolic content (Zofia et al, 2020), total flavonoid content (Christiani Dwiputri & Lauda Feroniasanti, 2019), antioxidant activity (Pratama et al, 2015), and sensory evaluation (Mardiana et al, 2021).…”