Dados do Trabalho

Título

KOMBUCHA FLAVORED WITH TOMMY MANGO PEEL FLOUR: MICROBIOTA CHARACTERIZATION, TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY

Introdução

Kombucha is an ancient fermented drink, obtained from Camellia sinensis tea through the metabolism of a symbiotic consortium of microorganisms, called SCOBY. During fermentation, several interactions occur between microorganisms and the exposure environment, which can directly modify physical-chemical and functional aspects of the drink, at different stages. The objective of this study was to characterize the microbiome of kombuchas in two stages of fermentation, with modification of the exposure environment by the addition of tommy mango peel flour (FCMT), through genetic sequencing of the microorganisms present in the drink and, to evaluate the composition of total phenolics and antioxidant capacity of the tested formulations.

Material e Métodos

Two kombucha formulations were prepared, F1 (first fermentation/10 total days) and F2+10% (second fermentation/20 total days + 10% FCMT). After preparation, high-throughput sequencing (HTS) was performed on the Illumina NextSeq® platform of the 16s rRNA and internal transcribed spacer (ITS) regions, for bacteria and fungi, respectively.

Resultados e Discussão

In the bacterial analysis, the sequencing of 84,668 markers for F1 was verified. For F2 + 10%, it was not possible to determine the bacterial community present, since the DNA amplification reaction (16S marker) did not occur, even after repetitions varying DNA concentration, PCR additives and cycling. Regarding the fungal community of the products, sequencing of the ITS region resulted in 68,121 and 96,959 sequences for F1 and F2+10% respectively. The taxomic classification of the community observed the presence of 4 recognized phyla, 13 classes, 34 orders, 54 families, 63 genera and 70 species, highlighting that the diversity of fungi evaluated was greater than the bacterial diversity analyzed by sequencing the 16S gene. The content of total phenolic compounds in F2+10% was significantly higher than that observed in F1 (8,793 and 4,860 mg/EAG 100 mL) respectively, enhancing a greater antioxidant capacity, observed by the FRAP, DPPH and ABST methods (p < 0.05).

Conclusão

Therefore, it is concluded that the addition of FCMT and a longer fermentation time contributed to positive changes in the microbiome of the final product, increasing the spectrum of probiotic species, in addition to enhancing the phenolic profile, impacting the antioxidant capacity of the drink.