Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus.

Kombucha was fermented by the pure cultured tea fungus, and the changes of functional compounds and their transformation were explored. After fermentation, the contents of total polyphenols, total flavonoids, quercetin, kaempferol and catechins respectively enhanced by 77.14%, 69.23%, 89.11%, 70.32% and 45.77% compared with the control, while flavonol glycosides reduced by 38.98%. The bioavailability of polyphenols and flavonoids respectively increased by 29.52% and 740.6%, and DPPH and ABTS respectively increased by 43.81% and 35.08% compared with the control. Correlation analysis showed that microorganisms and the antioxidant activity were highly positive correlation with total polyphenols, total flavonoids, EGC, EC, EGCG, ECG, quercetin and kaempferol, and negative correlation with kaempferol-3-glucoside. The constructed models confirmed that organic acids were more likely to damage the structure of tea leaves, and enzymes (polygalacturonidase and tannase) and solvents (acids, alcohols and esters) had a synergistic effect on the biotransformation of functional compounds. Graphical abstract [Display omitted] • Improving the contents of main functional compounds in kombucha by the tea fungus • Increasing the bioavailability of total polyphenols and total flavonoids in kombucha • Revealing the relationship of the compounds with antioxidant activity and tea fungus • Exploring the biotransformation mechanism of polyphenols and flavonoids [ABSTRACT FROM AUTHOR]