Document Type
Grant
Publication Date
9-1-2013
Department
Chemistry
Abstract
Kombucha is a fermented tea beverage produced through use of a symbiotic culture of bacteria and yeast (SCOBY). The purported health benefits of this drink are being assessed through the use of an assay simulating breakdown of starches in the mouth.1 Analysis with spectrophotometry at 540 nm for porcine pancreas amylase using 0.100 mg/mL reported a Km of 0.440 mg/mL and Vmax of 0.00451 mg/min. Breakdown of starches was compared to a standard using maltose for comparison.2 Kombucha inhibition using IC50 inhibition analysis with a dose response curve of dilutions determined a value of 6.70x10-3 mL. Further IC50 analysis was performed using pH adjusted Kombucha and black tea samples determined values of 7.24x10-1 mL and 6.92x10-4 mL respectively. Using the Gallic Acid Equivalence method, black tea was prepared with similar phenolic concentration to that used in Kombucha during the fermentation process. In adjusting the pH of Kombucha and black tea samples, an acidified solution demonstrated the highest inhibitory function on pancreatic amylase. This data provides relevant information related to the absorption of starches in the mouth during intake of the beverage. The slowed breakdown of carbohydrates to monosaccharides could be pertinent in the overall health and digestive effects of Kombucha during consumption.3
Content Notes
Final Report Form, Research Report
Unique Identifier
gspstugrants_2014_Villeneuve_Mallory.pdf
First Advisor
Francis Mann
