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Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis.

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Title: Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis.
Authors: Hu, Song1,2 (AUTHOR), Ma, Wen-Jing1 (AUTHOR), Fu, Li-Juan1,3 (AUTHOR), He, Xiao-Yun1 (AUTHOR), Wang, Guo-Hong2 (AUTHOR), Fu, Jian-Wei1 (AUTHOR) fjw9238@163.com, Yang, Min-He1,2 (AUTHOR)
Source: LWT - Food Science & Technology. Mar2025, Vol. 219, pN.PAG-N.PAG. 1p.
Subjects: Amino acid metabolism, Turmeric, Liquid chromatography-mass spectrometry, Kombucha tea, Glucuronic acid
Abstract: This study explores the biochemical indices across three distinct experimental groups: the Curcuma longa L. fermentation Group (CF), the Curcuma longa L. and black tea fermentation Group (CT), and the black tea fermentation Group (KF). After fermentation, the detection of basic indexes revealed that the CT group had the highest total sugar content and gluconic acid levels, at 4.48 mg/mL and 3.20 mg/mL, respectively. Additionally, the KF group exhibited the highest levels of sucrose, polyphenols, and total flavonoids, measuring 28.67 mg/mL, 236.76 μg/mL, and 0.20 mg/mL, respectively. Ethanol content was no more than 0.16% vol in all groups. A qualitative analysis of the aforementioned biochemical parameters revealed the presence of 8 carbohydrates and analogs, 8 sesquiterpenoids, 6 flavonoids, 6 organic acids, 5 alkaloids, and 21 glycosides. We further identified two unique pathways pertinent to fermentation: glucuronic acid interconversion pathway and the cyanogenic amino acid metabolism pathway. Key metabolites influencing kombucha include α-ketoglutaric acid, D-xylitol, ribitol, dhurrin, and lotaustralin. Underscoring the significance of Curcuma longa L. and black tea fermentation. These results elucidate the differential expression of metabolites and their regulatory mechanisms. • The abundance of Curcuma longa L and black tea kombucha metabolites increases. • The ethanol content in all fermentation groups does not exceed 0.16%. • Glucuronic acid and its interconversion pathways have been identified in kombucha. • Key metabolites in multiple microbial metabolic process were D-xylitol, ribitol, etc. • Revealed the key role of Curcuma longa L in microbial fermentation metabolites. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:This study explores the biochemical indices across three distinct experimental groups: the Curcuma longa L. fermentation Group (CF), the Curcuma longa L. and black tea fermentation Group (CT), and the black tea fermentation Group (KF). After fermentation, the detection of basic indexes revealed that the CT group had the highest total sugar content and gluconic acid levels, at 4.48 mg/mL and 3.20 mg/mL, respectively. Additionally, the KF group exhibited the highest levels of sucrose, polyphenols, and total flavonoids, measuring 28.67 mg/mL, 236.76 μg/mL, and 0.20 mg/mL, respectively. Ethanol content was no more than 0.16% vol in all groups. A qualitative analysis of the aforementioned biochemical parameters revealed the presence of 8 carbohydrates and analogs, 8 sesquiterpenoids, 6 flavonoids, 6 organic acids, 5 alkaloids, and 21 glycosides. We further identified two unique pathways pertinent to fermentation: glucuronic acid interconversion pathway and the cyanogenic amino acid metabolism pathway. Key metabolites influencing kombucha include α-ketoglutaric acid, D-xylitol, ribitol, dhurrin, and lotaustralin. Underscoring the significance of Curcuma longa L. and black tea fermentation. These results elucidate the differential expression of metabolites and their regulatory mechanisms. • The abundance of Curcuma longa L and black tea kombucha metabolites increases. • The ethanol content in all fermentation groups does not exceed 0.16%. • Glucuronic acid and its interconversion pathways have been identified in kombucha. • Key metabolites in multiple microbial metabolic process were D-xylitol, ribitol, etc. • Revealed the key role of Curcuma longa L in microbial fermentation metabolites. [ABSTRACT FROM AUTHOR]
ISSN:00236438
DOI:10.1016/j.lwt.2025.117553