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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]
Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis.
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  Data: <searchLink fieldCode="AR" term="%22Hu%2C+Song%22">Hu, Song</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ma%2C+Wen-Jing%22">Ma, Wen-Jing</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fu%2C+Li-Juan%22">Fu, Li-Juan</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22He%2C+Xiao-Yun%22">He, Xiao-Yun</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Guo-Hong%22">Wang, Guo-Hong</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fu%2C+Jian-Wei%22">Fu, Jian-Wei</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> fjw9238@163.com</i><br /><searchLink fieldCode="AR" term="%22Yang%2C+Min-He%22">Yang, Min-He</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22LWT+-+Food+Science+%26+Technology%22">LWT - Food Science & Technology</searchLink>. Mar2025, Vol. 219, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Amino+acid+metabolism%22">Amino acid metabolism</searchLink><br /><searchLink fieldCode="DE" term="%22Turmeric%22">Turmeric</searchLink><br /><searchLink fieldCode="DE" term="%22Liquid+chromatography-mass+spectrometry%22">Liquid chromatography-mass spectrometry</searchLink><br /><searchLink fieldCode="DE" term="%22Kombucha+tea%22">Kombucha tea</searchLink><br /><searchLink fieldCode="DE" term="%22Glucuronic+acid%22">Glucuronic acid</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.lwt.2025.117553
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      – Code: eng
        Text: English
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      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Amino acid metabolism
        Type: general
      – SubjectFull: Turmeric
        Type: general
      – SubjectFull: Liquid chromatography-mass spectrometry
        Type: general
      – SubjectFull: Kombucha tea
        Type: general
      – SubjectFull: Glucuronic acid
        Type: general
    Titles:
      – TitleFull: Biochemical component changes of Curcuma longa - Black tea triggered by kombucha fermentation using metabolomics analysis.
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            NameFull: Hu, Song
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            NameFull: Ma, Wen-Jing
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            NameFull: Fu, Li-Juan
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            NameFull: Fu, Jian-Wei
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            NameFull: Yang, Min-He
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            – D: 01
              M: 03
              Text: Mar2025
              Type: published
              Y: 2025
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              Value: 219
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