{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T22:37:36Z","timestamp":1790635056931,"version":"4.1.0"},"reference-count":32,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2023,9,12]],"date-time":"2023-09-12T00:00:00Z","timestamp":1694476800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["31770948"],"award-info":[{"award-number":["31770948"]}]},{"name":"National Natural Science Foundation of China","award":["31570875"],"award-info":[{"award-number":["31570875"]}]},{"name":"National Natural Science Foundation of China","award":["81803547"],"award-info":[{"award-number":["81803547"]}]},{"name":"National Natural Science Foundation of China","award":["2021J01204"],"award-info":[{"award-number":["2021J01204"]}]},{"name":"National Natural Science Foundation of China","award":["2021N3005"],"award-info":[{"award-number":["2021N3005"]}]},{"name":"Natural Science Foundation of Fujian Province, China","award":["31770948"],"award-info":[{"award-number":["31770948"]}]},{"name":"Natural Science Foundation of Fujian Province, China","award":["31570875"],"award-info":[{"award-number":["31570875"]}]},{"name":"Natural Science Foundation of Fujian Province, China","award":["81803547"],"award-info":[{"award-number":["81803547"]}]},{"name":"Natural Science Foundation of Fujian Province, China","award":["2021J01204"],"award-info":[{"award-number":["2021J01204"]}]},{"name":"Natural Science Foundation of Fujian Province, China","award":["2021N3005"],"award-info":[{"award-number":["2021N3005"]}]},{"name":"Fujian Provincial Regional Development Project","award":["31770948"],"award-info":[{"award-number":["31770948"]}]},{"name":"Fujian Provincial Regional Development Project","award":["31570875"],"award-info":[{"award-number":["31570875"]}]},{"name":"Fujian Provincial Regional Development Project","award":["81803547"],"award-info":[{"award-number":["81803547"]}]},{"name":"Fujian Provincial Regional Development Project","award":["2021J01204"],"award-info":[{"award-number":["2021J01204"]}]},{"name":"Fujian Provincial Regional Development Project","award":["2021N3005"],"award-info":[{"award-number":["2021N3005"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>Treatment for sepsis and its complications in the clinic is primarily in the forms of antibiotics, anti-inflammatory agents, and antioxidant drugs. Kombucha, a traditional fermented beverage rich in tea polyphenols and organic acids, offers several benefits including bacteriostasis, anti-inflammation ability, and boosting the immune system. Currently, research on kombucha is primarily focused on its antibacterial and antioxidant properties; however, in-depth exploration of the involved mechanisms is lacking. Herein, turmeric, Paeoniae alba, and black tea were used as fermentation substrates to detect the bacteriostatic and antioxidant activities of the fermentation broth and evaluate its anti-inflammatory effects on RAW264.7 cells stimulated by lipopolysaccharides (LPSs). The results showed that fermentation enhanced the antibacterial activity of turmeric against E. coli and S. aureus and that of Paeoniae alba against S. aureus. Turmeric black tea exhibited the highest antioxidant activity. The fermentation broth of turmeric and turmeric black tea significantly reduced the expression of inflammatory cytokines induced by LPSs. Our results showed that using turmeric and Paeoniae alba culture media as substrates can enhance the anti-inflammatory effects of fermentation broth and provide a new strategy for developing anti-inflammatory substances.<\/jats:p>","DOI":"10.3390\/ijms241813984","type":"journal-article","created":{"date-parts":[[2023,9,12]],"date-time":"2023-09-12T21:34:12Z","timestamp":1694554452000},"page":"13984","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":24,"title":["Application of Kombucha Fermentation Broth for Antibacterial, Antioxidant, and Anti-Inflammatory Processes"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0920-7177","authenticated-orcid":false,"given":"Jingqian","family":"Su","sequence":"first","affiliation":[{"name":"Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"},{"name":"Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingqing","family":"Tan","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"},{"name":"Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shun","family":"Wu","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"},{"name":"Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bilal","family":"Abbas","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"},{"name":"Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minhe","family":"Yang","sequence":"additional","affiliation":[{"name":"Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"},{"name":"Fujian Key Laboratory of Microbial Pathogenesis and Interventions-Fujian Province University, Biomedical Research Center of South China, College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,9,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"801","DOI":"10.1001\/jama.2016.0287","article-title":"The third international consensus definitions for sepsis and septic shock (Sepsis-3)","volume":"315","author":"Singer","year":"2016","journal-title":"JAMA"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"782","DOI":"10.1038\/s41419-019-2015-1","article-title":"Pathological alteration and therapeutic implications of sepsis-induced immune cell apoptosis","volume":"10","author":"Cao","year":"2019","journal-title":"Cell Death Dis."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Huang, M., Cai, S., and Su, J. (2019). The pathogenesis of sepsis and potential therapeutic targets. Int. J. Mol. Sci., 20.","DOI":"10.3390\/ijms20215376"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"7065","DOI":"10.2147\/JIR.S339113","article-title":"The Potential of Drug Delivery Nanosystems for Sepsis Treatment","volume":"14","author":"Shi","year":"2021","journal-title":"J. Inflamm. Res."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Mann, F.M., Dickmann, M., Schneider, R., Armando, S., Seehusen, K., Hager, P., and Strauss, M.J. (2017). Analysis of the role of acidity and tea substrate on the inhibition of \u03b1-amylase by Kombucha. J. Nutr. Food Res. Technol., 1\u20135.","DOI":"10.30881\/jnfrt.00001"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Xu, S., Wang, Y., Wang, J., and Geng, W. (2022). Kombucha reduces hyperglycemia in Type 2 diabetes of mice by regulating gut microbiota and its metabolites. Foods, 11.","DOI":"10.3390\/foods11050754"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1111\/ijfs.13006","article-title":"Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha \u2018tea fungus\u2019","volume":"51","author":"Watawana","year":"2016","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"885","DOI":"10.1007\/s00284-016-1136-3","article-title":"Antibacterial activity of polyphenolic fraction of kombucha against enteric bacterial pathogens","volume":"73","author":"Bhattacharya","year":"2016","journal-title":"Curr. Microbiol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"2568","DOI":"10.1002\/fsn3.873","article-title":"Effect of medicinal plant type and concentration on physicochemical, antioxidant, antimicrobial, and sensorial properties of kombucha","volume":"6","author":"Shahbazi","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/j.foodchem.2014.05.110","article-title":"Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275","volume":"165","author":"Li","year":"2014","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e16758","DOI":"10.1111\/jfpp.16758","article-title":"Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY","volume":"46","author":"Zhang","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"10263","DOI":"10.1039\/D1FO01839F","article-title":"Kombucha ameliorates LPS-induced sepsis in a mouse model","volume":"12","author":"Wang","year":"2021","journal-title":"Food Funct."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.cbi.2017.05.001","article-title":"Oak kombucha protects against oxidative stress and inflammatory processes","volume":"272","year":"2017","journal-title":"Chem. Biol. Interact."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"18792","DOI":"10.1038\/s41598-021-98191-6","article-title":"Effect of fermentation time on the content of bioactive compounds with cosmetic and dermatological properties in Kombucha Yerba Mate extracts","volume":"11","author":"Ziemlewska","year":"2021","journal-title":"Sci. Rep."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1445","DOI":"10.1002\/ptr.5653","article-title":"A pharmacological review of bioactive constituents of Paeonia lactiflora Pallas and Paeonia veitchii Lynch","volume":"30","author":"Parker","year":"2016","journal-title":"Phytother. Res."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"411","DOI":"10.1016\/j.biopha.2018.01.072","article-title":"Antidotal or protective effects of Curcuma longa (turmeric) and its active ingredient, curcumin, against natural and chemical toxicities: A review","volume":"99","author":"Hosseini","year":"2018","journal-title":"Biomed. Pharmacother."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"899","DOI":"10.1142\/S0192415X20500433","article-title":"The application of fermentation technology in traditional Chinese medicine: A review","volume":"48","author":"Li","year":"2020","journal-title":"Am. J. Chin. Med."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.chmed.2022.04.003","article-title":"Identification of anti-inflammatory components in panax ginseng of Sijunzi Decoction based on spectrum-effect relationship","volume":"15","author":"Kan","year":"2023","journal-title":"Chin. Herb. Med."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.jep.2018.11.003","article-title":"Sparassis crispa exerts anti-inflammatory activity via suppression of TLR-mediated NF-\u03baB and MAPK signaling pathways in LPS-induced RAW264.7 macrophage cells","volume":"231","author":"Han","year":"2019","journal-title":"J. Ethnopharmacol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1042\/cs0840407","article-title":"A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates","volume":"84","author":"Miller","year":"1993","journal-title":"Clin. Sci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"709","DOI":"10.1016\/j.jfda.2015.01.009","article-title":"Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage","volume":"23","author":"Sun","year":"2015","journal-title":"J. Food Drug Anal."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"862","DOI":"10.1016\/j.ijbiomac.2018.01.087","article-title":"Structural characterization and antioxidant activity of polysaccharide from ginger","volume":"111","author":"Wang","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.cbpc.2018.09.002","article-title":"Antioxidant activity of different species and varieties of turmeric (Curcuma spp): Isolation of active compounds","volume":"215","author":"Akter","year":"2019","journal-title":"Comp. Biochem. Physiol. C Toxicol. Pharmacol."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Shakya, S., Danshiitsoodol, N., Sugimoto, S., Noda, M., and Sugiyama, M. (2021). Anti-oxidant and anti-inflammatory substance generated newly in paeoniae radix alba extract fermented with plant-derived Lactobacillus brevis 174A. Antioxidants, 10.","DOI":"10.3390\/antiox10071071"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1561","DOI":"10.4014\/jmb.1906.06032","article-title":"Effect of lactobacillus fermentation on the anti-inflammatory potential of turmeric","volume":"29","author":"Yong","year":"2019","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"100198","DOI":"10.1016\/j.fochx.2021.100198","article-title":"Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus","volume":"13","author":"Lim","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"10813","DOI":"10.1039\/D1FO02106K","article-title":"Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet","volume":"12","author":"Cardoso","year":"2021","journal-title":"Food Funct."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1007\/s13213-016-1242-2","article-title":"Development of a beverage from red grape juice fermented with the Kombucha consortium","volume":"67","author":"Ayed","year":"2017","journal-title":"Ann. Microbiol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"198","DOI":"10.1016\/j.bcab.2017.12.012","article-title":"Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium","volume":"13","author":"Zubaidah","year":"2018","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"012080","DOI":"10.1088\/1755-1315\/924\/1\/012080","article-title":"Characteristic of microbiological, chemical, and antibacterial activity of turmeric (Curcuma longa) kombucha","volume":"924","author":"Zubaidah","year":"2021","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Bayazid, A.B., Jeong, S.A., Park, C.W., Kim, D.H., and Lim, B.O. (2022). The anti-inflammatory activities of fermented curcuma that contains butyrate mitigate DSS-induced colitis in mice. Molecules, 27.","DOI":"10.3390\/molecules27154745"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"2380","DOI":"10.1111\/j.1365-2621.2012.03113.x","article-title":"Study on enhanced absorption of phenolic compounds of Lactobacillus-fermented turmeric (Curcuma longa Linn.) beverages in rats","volume":"47","author":"Pianpumepong","year":"2012","journal-title":"Int. J. Food Sci. Technol."}],"container-title":["International Journal of Molecular Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1422-0067\/24\/18\/13984\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:49:24Z","timestamp":1760129364000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1422-0067\/24\/18\/13984"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,9,12]]},"references-count":32,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2023,9]]}},"alternative-id":["ijms241813984"],"URL":"https:\/\/doi.org\/10.3390\/ijms241813984","relation":{},"ISSN":["1422-0067"],"issn-type":[{"value":"1422-0067","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,9,12]]}}}