African mustard

Preparation#

Plant Material and Fermentation Assay:#

Samples of Brassica tournefortii leaves were obtained from plants growing naturally. The leaves were dried, ground into a fine powder, and preserved in dark glass containers until fermentation. The fermentation process involved infusing the leaves in a sugar solution, adding the kombucha strain (Scoby), and fermenting at 25°C for 14 days.

Analysis of Sugars, Ethanol, and Acetic Acid:#

Samples were taken at different fermentation stages for analysis. The concentrations of sugars, ethanol, and acetic acid were determined using HPLC. The results showed changes in sugar concentrations over time, with the conversion of sugars into ethanol and acetic acid during fermentation.

Fractionation of Beverages:#

The aqueous beverages from infusion and fermentation were extracted with ethyl acetate (EtOAc) and n-butanol (n-BuOH) to obtain different fractions. These fractions were concentrated and tested for chemical composition, antioxidant activity, and biological activities.

Determination of pH:#

The pH values of the samples were measured using an electronic pH meter to monitor the acidity changes during fermentation.

Enumeration of Total Yeasts Counts:#

Samples were taken from each fermentation jar to enumerate total yeast counts using a Thoma cell counting chamber. This process helped track the growth of yeasts during fermentation.

Analytical results#

Bioactive Compounds:#

• Total Phenolic Content (TPC):
  • EtOAc Fraction: 32.2 mg GAE/g dw
  • n-BuOH Fraction: 2.9 mg GAE/g dw

Organic Acids:#

• Ethanol Concentration:
  • After 1 week: 11 g/L
  • After 2 weeks: 1 g/L
• Acetic Acid Concentration:
  • After 1 week: 14 g/L
  • After 2 weeks: 26 g/L

Antioxidant Effect:#

• Radical Scavenging Activity (DPPH):
  • Before Fermentation: 26.1%
  • After Fermentation: 5.2%

Anti-Inflammatory Effect:#

• No specific data provided in the search result

Anti-Bacterial Effect:#

• No specific data provided in the search result

Blood Sugar Levels Regulatory Effect:#

• No specific data provided in the search result

Cardiovascular Benefits Effect:#

• No specific data provided in the search result

Weight Loss Support Effect:#

• No specific data provided in the search result

Anti-Mutagenic / Anti-Cancer Activity Effect:#

• Cytotoxic Activity (MCF-7):
  • Before Fermentation: 11.9%
  • After Fermentation: 13.1%

Health benefits#

Total Phenolic Content Enhancement:#

Kombucha fermentation significantly increased the total phenolic content of Brassica tournefortii leaves, particularly in the EtOAc fraction, indicating a potential boost in antioxidant properties.

Antioxidant Potential Improvement:#

The antioxidant potential of B. tournefortii leaves was enhanced by fermentation of EtOAc extracts, suggesting a positive impact on combating oxidative stress.

Anti-Acetylcholinesterase Activity Increase:#

Fermentation led to a substantial increase in anti-acetylcholinesterase activity, with approximately an 8-fold higher value in both EtOAc and aqueous extracts compared to unfermented samples, indicating potential cognitive health benefits.

Anti-Cancer Activity Enhancement:#

Kombucha fermentation was found to reduce cytotoxicity and xanthine oxidase inhibitory effects of B. tournefortii leaves, suggesting a potential anti-cancer effect through the fermentation process.

Reference#