标题：Investigating chemical changes during Snake fruit and Black tea Kombucha fermentation and the associated immunomodulatory activity in Salmonella typhi-infected mice
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2020
卷号：14
页码：995-1000
DOI：10.5219/1416
出版社：Association HACCP Consulting
摘要：This study uncovered the chemical changes during kombucha's fermentation process and revealed the associated immunomodulatory activity in Salmonella typhi -infected mice. The snake fruit juice and black tea extract were processed into kombucha (a beverage known for its health benefits) by fermentation with SCOBY culture at room temperature for 14 days. Snake fruit kombucha showed high changes in fermentation parameters (total acidity, pH, and total sugar), as well as bioactive compounds and antioxidant activity. Salmonella typhi demonstrated a reduction in the population of CD8 TNFα and CD4 IFNγ of infected experimental animals. Both snake fruit kombucha and black tea kombucha have the potential to be utilized as an immunomodulator to circumvent unstable conditions of the immune system caused by Salmonella typhi . Black tea kombucha and snake fruit kombucha cancan raise the production of CD8 TNFα and CD4 IFNγ in mice infected with Salmonella typhi . In the group of normal mice, black tea and snake fruit kombucha were able to lower down the production of CD8 TNFα , which is a potent mechanism to modulate the immune system. Further research is required to highlight the mechanism and role of black tea kombucha and snake fruit kombucha in the immune response that modulates and treats infection by Salmonella typhi .
