The influence of kombucha fermentation with different substrates on digestive enzyme activity
The objective of this article was to study the indexes and emzyme activity such as lipase and a-amylase of Kombucha tea（KT） fermented by Gluconacetobacter sp.A4 （G. sp. A4） whose substrates were black tea（Group A）, lotus leaf（Group H）, lotus leaf and hawthorn fruit （Group S）, lotus leaf and cassia seed （Group J）, as well as traditional KT fermented by mixed tea fungus. The results indicated that Group S had the most sufficient fermention, Group A took the second place. Group A generated the most DSL. KTs showed inhibition to lipase and a-amylase, Group A had the strongest inhibition on lipase and Group H took the second place, Group J had the strongest inhibition on （a-amylase and Group A took the second place. Kombucha fermentation with different substrates displayed inhibition on digesitive enzyme activity, this result provided evidence for the mechanism of anti-obesity and functional beverage development.
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万方数据
维普
