Oak kombucha protects against oxidative stress and inflammatory processes

Area of Science:

• Biotechnology
• Immunology
• Phytochemistry

Background:

• Kombucha is typically made with black tea, but alternative substrates like oak leaves are explored for their medicinal properties.
• Oak species have traditional medicinal uses, suggesting potential for novel fermented beverages.

Purpose of the Study:

• To investigate the antioxidant and anti-inflammatory potential of kombucha analogues from oak (KAO).
• To evaluate KAO's effect on macrophage-derived tumor necrosis factor-alpha (TNF-alpha) and interleukin-6 (IL-6) production.

Main Methods:

• Oak and black tea infusions were fermented using a kombucha consortium for seven days.
• Chemical composition was analyzed using LC-ESI-MS/MS.
• Antioxidant activity was assessed against hydrogen peroxide (H2O2)-induced oxidative damage in activated monocytes (macrophages).
• Anti-inflammatory effects were evaluated by measuring nitric oxide (NO), TNF-alpha, and IL-6 production in lipopolysaccharide (LPS)-stimulated macrophages.

Main Results:

• Fermented oak beverages (KAO) significantly reduced levels of pro-inflammatory cytokines IL-6 and TNF-alpha in LPS-stimulated macrophages.
• NO production was lower in macrophages treated with kombucha and KAO compared to LPS-stimulated controls.
• Phytochemical compounds in KAO demonstrated a capacity to decrease oxidative stress.

Conclusions:

• Kombucha analogues from oak (KAO) possess notable antioxidant and anti-inflammatory properties.
• KAO effectively modulates inflammatory responses in macrophages by down-regulating NO and pro-inflammatory cytokine production.
• Oak-based fermented beverages represent a promising alternative for functional foods with health-promoting benefits.