COMPARISON OF THE ANTIFUNGAL ACTIVITY OF BLACK, WHITE, AND GREEN TEA KOMBUCHA EXTRACTS AGAINST DERMATOPHYTE FUNGI

Authors

  • Natalia Brizzotti-Mazuchi Faculdade de Medicina de São José do Rio Preto (FAMERP) https://orcid.org/0000-0003-3982-6347
  • Thiago Henrique Lemes Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto
  • Joao Paulo Siqueira Faculdade de Medicina de São José do Rio Preto (FAMERP) https://orcid.org/0000-0002-5807-9204
  • Mariela Ribeiro-Marques Faculdade de Medicina de São José do Rio Preto (FAMERP) https://orcid.org/0000-0002-7381-4545
  • Taiza Maschio-Lima Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto https://orcid.org/0000-0001-6744-2784
  • Carlos Roberto Polaquini Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto
  • Julyanna Nascentes Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto
  • Leticia Assis Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto
  • Reinaldo Theodoro Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto
  • Luis Octavio Regasini Universidade Estadual Paulista (Unesp), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto
  • Mario Henrique Paziani Universidade de São Paulo (USP), Faculdade de Ciências Farmacêuticas de Ribeirão Preto
  • Marcia Regina von Zeska Kress Universidade de São Paulo (USP), Faculdade de Ciências Farmacêuticas de Ribeirão Preto https://orcid.org/0000-0003-1239-7722
  • Elza Maria Castilho Faculdade de Medicina de São José do Rio Preto (FAMERP) https://orcid.org/0000-0001-8032-1899
  • Margarete Teresa Gottardo de Almeida Faculdade de Medicina de São José do Rio Preto https://orcid.org/0000-0002-8665-9126

DOI:

https://doi.org/10.55251/jmbfs.5899

Keywords:

Kombucha, Antifungal susceptibility testing, Trichophyton mentagrophytes, Trichophyton rubrum, Dermatophytosis, Liquid-liquid extraction

Abstract

Kombucha is obtained by fermentation of tea and sugar by bacteria and yeast. This beverage has several beneficial effects, including antimicrobial activity. The objective of this study was to evaluate the antifungal activity of Kombucha extracts against dermatomycosis-causing fungi. Different types of Kombucha (black, white, green tea) and times of fermentation (10, 20, 30 days) were evaluated. Kombuchas were filtered, and extracts obtained by liquid-liquid extraction with ethyl acetate. Minimum inhibitory concentrations (MIC) were determined against clinical isolates of dermatophytes Trichophyton rubrum and T. mentagrophytes by broth microdilution. Toxicity tests and high-performance liquid chromatography (HPLC) were also performed. MIC ranged from 62.5–2000 μg/mL. Green tea Kombucha and 10-days fermentation extracts showed the best results. Toxicity was observed only for white tea Kombucha. Despite the chromatographic profiles, further studies are needed to characterize the active molecules. However, Kombucha extracts may constitute a viable alternative for new treatment strategies against dermatomycosis.

Downloads

Download data is not yet available.

Downloads

Published

2024-06-10

How to Cite

Brizzotti-Mazuchi, N., Lemes, T. H., Siqueira, J. P., Ribeiro-Marques, M., Maschio-Lima, T., Polaquini, C. R., Nascentes, J. ., Assis, L., Theodoro, R., Regasini, L. O., Paziani, M. H., von Zeska Kress, M. R., Castilho, E. M., & Almeida, M. T. G. de. (2024). COMPARISON OF THE ANTIFUNGAL ACTIVITY OF BLACK, WHITE, AND GREEN TEA KOMBUCHA EXTRACTS AGAINST DERMATOPHYTE FUNGI. Journal of Microbiology, Biotechnology and Food Sciences, 14(1), e5899. https://doi.org/10.55251/jmbfs.5899

Issue

Vol. 14 No. 1 (2024): August - September

Section

Microbiology

License

Copyright (c) 2022 Natalia Brizzotti-Mazuchi, Thiago Henrique Lemes, Joao Paulo Siqueira, Mariela Ribeiro-Marques, Taiza Maschio-Lima, Carlos Roberto Polaquini, Julyanna Nascentes, Leticia Assis, Reinaldo Theodoro, Luis Octavio Regasini, Mario Henrique Paziani, Marcia Regina von Zeska Kress, Elza Maria Castilho, Margarete Teresa Gottardo de Almeida

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

Crossref
Scopus
Google Scholar
Europe PMC