食品与发酵工业 >

2025 , Vol. 51 >Issue 24: 223 - 229

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042643

研究报告

不同来源红茶菌对过氧化氢诱导的Caco-2细胞氧化损伤的保护作用研究

  • 周祺 ,
  • 王永平 ,
  • 刘同杰 ,
  • 张兰威
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  • 1(中国海洋大学 食品科学与工程学院,山东 青岛,266404)
    2(威凯海思(山东)生物工程有限公司,山东 淄博,255300)
第一作者:硕士研究生(张兰威教授和刘同杰副教授为共同通信作者,E-mail:zhanglanwei@ouc.edu.cn,ltjpeak@126.com)

收稿日期: 2025-03-07

  修回日期: 2025-04-30

  网络出版日期: 2026-01-12

基金资助

山东省自然科学基金项目(ZR2024QC159);山东省科技型中小企业创新能力提升工程项目(2022TSGC1173)

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Studies on protective effects of different sources of Kombucha against hydrogen peroxide-induced oxidative damage in Caco-2 cells

  • ZHOU Qi ,
  • WANG Yongping ,
  • LIU Tongjie ,
  • ZHANG Lanwei
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  • 1(College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China)
    2(Wecare Bioengineering Co.Ltd., Zibo 255300, China)

Received date: 2025-03-07

  Revised date: 2025-04-30

  Online published: 2026-01-12

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摘要

红茶菌是一种由糖茶水经富含多种微生物的红茶菌膜(SCOBY)发酵制得的传统微生物发酵饮品,不同来源的红茶菌在发酵性能和益生功能方面存在差异,该文旨在对不同来源红茶菌的发酵性能以及抗氧化活性进行研究。结果表明,通过对不同来源红茶菌发酵时pH值和OD600值的测定,确定产地新疆的红茶菌XJ和产地广东的红菌GD发酵速度快且发酵性能优良。红茶菌发酵液干预Caco-2细胞氧化应激模型,发现不同来源的红茶菌发酵液均在不同程度上降低氧化应激细胞中脂质氧化产物丙二醛(malondialdehyde, MDA)的含量,增加细胞内超氧化物歧化酶(superoxide dismutase, SOD)的活性,因此缓解了H2O2带来的Caco-2细胞氧化损伤,提高Caco-2细胞存活率水平,其中红茶菌XJ和红茶菌GD效果最佳。为后续开发缓解氧化应激功能的红茶菌产品提供了科学依据。

关键词： 红茶菌; 抗氧化能力; 发酵能力; Caco-2细胞; 超氧化物歧化酶

本文引用格式

周祺 , 王永平 , 刘同杰 , 张兰威 . 不同来源红茶菌对过氧化氢诱导的Caco-2细胞氧化损伤的保护作用研究[J]. 食品与发酵工业, 2025 , 51(24) : 223 -229 . DOI: 10.13995/j.cnki.11-1802/ts.042643

Abstract

Kombucha is a traditional fermented beverage produced by fermenting sweetened tea using a symbiotic culture of bacteria and yeast (SCOBY).Kombucha from different sources varies in fermentation performance and probiotic functions.This study investigated the fermentation characteristics and antioxidant activity of kombucha from different origins.Results showed that kombucha samples from Xinjiang (XJ) and Guangdong (GD) exhibited faster fermentation rates and superior performance, as determined by pH and OD600 measurements during fermentation.The fermented kombucha liquids were applied to a Caco-2 cell oxidative stress model.All tested kombucha samples reduced malondialdehyde (MDA) levels, a lipid peroxidation product, and increased intracellular superoxide dismutase (SOD) activity in oxidative stress-induced cells.These effects alleviated H2O2-induced oxidative damage and improved Caco-2 cell viability.Notably, XJ and GD demonstrated the strongest protective effects.The findings provide a scientific basis for developing kombucha products with potential antioxidant and oxidative stress-relieving properties.

Key words： Kombucha; antioxidant capacity; fermentation capacity; Caco-2 cells; superoxide dismutase

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