Elok Zubaidah, Ike Susanti, Hidayat Sujuti, Erryana Martati, Aldilla Putri Rahayu, Ignatius Srianta, Ihab Tewfik
This study aims to investigate the potential hepatoprotective activity of turmeric kombucha before and after fermentation and to compare such distinctive activity in turmeric kombucha versus turmeric essence beverage (turmeric beverage without fermentation). Liquid chromatography-mass spectrometer (LC-MC) analyses revealed the presence of bioactive compounds in turmeric kombucha and turmeric essence beverages. In vivo tests appraised the levels of alanine transaminase (ALT), aspartate transaminase (AST), malondialdehyde (MDA) in Balb/C mice and the histology of their livers was determined. Upon successful fermentation process new compounds such as: tetrahydrocurcumin, ferulic acid, glucuronidated curcumin, cyclofenil, acetic acid, glucuronic acid, and D-saccharic acid-1,4-lactone were produced in turmeric kombucha, which were not found in non-turmeric kombucha. The positive effect of fermentation has boosted the hepatoprotective activity of turmeric kombucha through the release of compounds and the production of new bioactive compounds. Therefore, fermented turmeric kombucha had a greater effect on the hepatoprotective activity compared to turmeric essence beverage in Balb/C mice. © 2023
Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, East Java, Malang, 65145, Indonesia; Department of Biomedical, Faculty of Medicine, Brawijaya University, Jalan Veteran, East Java, Malang, 65145, Indonesia; Department of Agronomy, Faculty of Agriculture, Brawijaya University, Jalan Veteran, East Java, Malang, 65145, Indonesia; Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo, 42-44, Surabaya, 60265, Indonesia; School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom