Abstract
Oaks (Quercus spp.) are some of the world’s most important and abundant trees in nearly all temperate forests of the northern hemisphere. There are two diversity centers for this genus: one is in Southeast Asia, and the other is in Mexico. Studies on the use of oak have mainly highlighted its timber applications. However, its non-timber value is still unappreciated. Ethnobotanical tradition shows infusions from Quercus leaves, alone or in combination with other plants, which have anticarcinogenic effects in gastric cancer patients. Sensorial studies on oak herbal infusions have shown that a higher phenolic content decreases their acceptability. Therefore, a significant alternative for encouraging use of herbal teas is fermentation with the Kombucha culture (black tea fungus). Kombucha drink is reported as a potential health promoter. It is a slightly acidic beverage from fermentation of sweetened black tea with Kombucha consortium, which consists mainly of acetic acid bacteria and yeasts. The phenolic composition and content gradually changes over fermentation time, producing a beverage rich in antioxidants. Metabolic conversion of polyphenols may be due to glucuronidation of original flavonoid compounds. This process enhances the bioavailability of phytochemicals, which include a wide range of bioactive ellagitannins and flavonoids, in oaks.
References
Alonso-Castro, A. J., Villarreal, M. L., Salazar-Olivo, L. A., Gómez-Sánchez, M., Domínguez, F., & García-Carranca, A. (2011). Mexican medicinal plants used for cancer treatment: Pharmacological, phytochemical and ethnobotanical studies. Journal of Ethnopharmacology, 133, 945–972. doi: https://doi.org/10.1016/j.jep.2010.11.055
Arizaga, S., Martínez-Cruz, J., Salcedo-Cabrales, M., & Bello- González, M. A. (2009). Manual de la biodiversidad de encinos michoacanos. México: Secretaría del Medio Ambiente y Recursos Naturales (SEMARNAT).
Azorín-Ortuño, M., Urbán, C., Cerón, J. J., Tecles, F., Gil- Izquierdo, A., Pallarés, F. J., …Espín, J. C. (2008). Safety evaluation of an oak-flavored milk p o w d e r containing ellagitannins upon oral administration in the rat. Journal of Agricultural and Food Chemistry, 56, 2857–2865. doi: https://doi.org/10.1021/jf8000857
Balentine, D. A., Wiseman, S. A., & Bouwens, L. C. (1997). The chemistry of tea flavonoids. Critical Reviews in Food Science Nutrition, 37, 693–704. doi: https://doi.org/10.1080/10408399709527797
Battikh, H., Bakhrouf, A., & Ammar, E. (2012). Antimicrobial effect of Kombucha analogues. LWT-Food Science and Technology, 47(1), 71–77. doi: https://doi.org/10.1016/ j.lwt.2011.12.033
Berrin, J. G., McLauchlan, W. R., Needs, P., & Williamson, G. (2002). Functional expression of human liver cytosolic beta-glucosidase in Pichia pastoris. Insights into its role in the metabolism of dietary glucosides. European Journal of Biochemistry, 269, 249–258. doi: https://doi.org/10.1046/j.0014-2956.2001.02641.x
Biesalski, H. K. (2009). Vitamin E requirements in parenteral nutrition. Gastroenterology, 137(5), S92–S104. doi: https://doi.org/10.1053/j.gastro.2009.07.073
Charrier, B., Marques, M., & Haluk, J. P. (1992). HPLC analysis of gallic and ellagic acids in European Oakwood (Quercus robur L.) and Eucalyptus (Eucalyptus globulus). Holzforschung, 46(1), 87–89. doi: https://doi.org/10.1515/hfsg.1992.46.1.87
Dufresne, C., & Farnworth, E. (2000). Tea, Kombucha, and health: A review. Food Research International, 33, 409–421. doi: https://doi.org/10.1016/S0963-9969(00)00067-3
Espín, J. C., González-Barrio, R., Cerdá, B., López-Bote, C., Rey, A. I., & Tomás-Barberán, F. A. (2007). Iberian pig as a model to clarify obscure points in the bioavailability and metabolism of ellagitannins in humans. Journal of Agricultural and Food Chemistry, 55, 10476–10485. doi: https://doi.org/10.1021/jf0723864
Frank, G. W. (1995). Kombucha-Healthy beverage and natural remedy from the far East. Austria: Ennsthaler.
Gharzouli, K., Khennouf, S., Amira, S., & Gharzouli, A. (1999). Effects of aqueous extracts from Quercus ilex L. root bark, Punica granatum L. fruit peel and Artemisia herba-alba Asso leaves on ethanol-induced gastric damage in rats. Phytotherapy Research, 13, 42– 45. doi: https://doi.org/10.1002/(SICI)1099-1573(199902)13:1
González, R., Ballester, I., López-Posadas, R., Suárez, M. D., Zarzuelo, A., Martínez-Augustin, O., & Sánchez de Medina, F. (2011). Effects of flavonoids and other polyphenols on inflammation. Critical Reviews in Food Science Nutrition, 51, 331–362. doi: https://doi.org/10.1080/10408390903584094
González-Elizondo, M., López-Enríquez, I. L., González- Elizondo, M. S., & Tena-Flores, J. A. (2002). Plantas medicinales del estado de Durango y zonas aledañas. México: CIIDIR-IPN.
Hurrel, R., & Egli, I. (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 91(5), 1461S–1467S. doi: https://doi.org/10.3945/ajcn.2010.28674F
Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., & Swaminathan, K. (2008). Changes in freeradical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109, 227–234. doi: https://doi.org/10.1016/j.foodchem.2007.12.037
Larrosa, M., González-Sarrías, A., García-Conesa, M.T., Tomás-Barberán, F., & Espín, J. C. (2006). Urolithins, ellagic acid-derived metabolites produced by human colonic microflora, exhibit estrogenic and antiestrogenic activities in MCF-7 breast cancer cells. Journal of Agricultural and Food Chemistry, 54, 1611–1620. doi: https://doi.org/10.1021/jf0527403
Liu, C. H., Hsu, W. H., Lee, F. L., & Liao, C. C. (1996). The isolation and identification of microbes from a fermented tea beverage, Haipao, and their interactions during Haipao fermentation. Food Microbiology, 13, 407–415. doi: https://doi.org/10.1006/fmic.1996.0047
Lolito, S. B., Zhang, W-J., Yang, C. S., Crozier, A., & Grei, B. (2011). Metabolic conversion of dietary flavonoids alters their anti-inflammatory and a n t i o x i d a n t properties. Free Radical Biology and Medicine, 51, 454– 463. doi: https://doi.org/10.1016/j.freeradbiomed.2011.04.032
Luna-José, A. L., Montalvo-Espinoza, L., & Rendón-Aguilar, B. (2003). Los usos no leñosos de los encinos en México. Boletín de la Sociedad Botánica de México, 72, 107–117. http://www.redalyc.org/articulo.oa?id=57707204
Makkar, H. P. S., Dawra, R. K., & Singh, B. (1991). Tannin levels in leaves of some oak species at different stages of maturity. Journal of the Science of Food and Agriculture, 54(4), 513–519. doi: https://doi.org/10.1002/jsfa.2740540403
Manach, C., Scalbert, A., Morand, C., & Remesy, C. (2004). Polyphenols: Food sources and bioavailability. The American Journal of Clinical Nutrition, 79, 727–747. http://ajcn.nutrition.org/content/79/5/727.full.pdf+html
Manteiga, R., Park, D. L., & Ali, S. S. (1997). Risks associated with consumption of herbal teas. Reviews of Environmental Contamination and Toxicology, 150, 1–30. doi: https://doi.org/10.1007/978-1-4612-2278-1_1
Mayser, P., Fromme, S., Leitzmann, C., & Gruender, K. (1995). The yeast spectrum of the ”tea fungus kombucha”. Mycoses, 38, 289–295. doi: https://doi.org/10.1111/j.1439-0507.1995.tb00410.x
Moreno-Jiménez, M. R., Trujillo-Esquivel, Gallegos-Corona, M. A., Reynoso-Camacho, R., González-Laredo, R. F., Gallegos-Infante, J. A., …Ramos-Gómez, M. (2014). Antioxidant, anti-inflammatory and anticarcinogenic activities of edible red oak (Quercus spp.) infusions in rat colon carcinogenesis induced by 1,2-dimethylhydrazine. Food and Chemical Toxicology, 80, 144–153. doi: https://doi.org/10.1016/j.foodres.2014.12.003
Németh, K., Plumb, G. W., Berrin, J. G., & Juge, N. (2003). Deglycosylation by small intestinal epithelial cell beta-glucosidases is a critical step in the absorption and metabolism of dietary flavonoid glycosides in humans. European Journal of Nutrition, 42, 29–42. doi: https://doi.org/10.1007/s00394-003-0397-3
Nummer, B. A. (2013). Kombucha brewing under the food and drug administration model food code: Risk analysis and processing guidance. Journal of Environmental Health, 76, 8–11.
Rahman, I., Biswas, S. K., & Kirkham, P. A. (2006). Regulation of inflammation and redox signaling by dietary polyphenols. Biochemical Pharmacology, 72, 1432–1452. doi: https://doi.org/10.1016/j.bcp.2006.07.004
Rechner, A. R., Kuhnle, G., Bremner, P., Hubbard, G. P., Moore, K. P., & Rice-Evans, C. A. (2002). The metabolic fate of dietary polyphenols in humans. Free Radical Biology and Medicine, 33(2), 220–235. doi: https://doi.org/10.1016/S0891-5849(02)00877-8
Reiss, J. (1994). Influence of different sugars on the metabolism of the tea fungus. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 198, 258–261. doi: https://doi.org/10.1007/BF01192606
Rivas-Arreola, M. J., Rocha-Guzmán, N. E., Gallegos-Infante, J. A., González-Laredo, R. F., Rosales-Castro, M., Bacon, J. R., …Intriago-Ortega, P. (2010). Antioxidant activity of oak (Quercus) leaves infusions against free radicals and their cardioprotective potential. Pakistan Journal of Biological Sciences, 13(11), 537‒545. doi: https://doi.org/10.3923/pjbs.2010.537.545
Rocha-Guzmán, N. E., Gallegos-Infante, J. A., González- Laredo, R. F., Reynoso-Camacho, R., Ramos-Gómez, M., García-Gasca, T., … Lujan-García, B. A. (2009). Antioxidant activity and genotoxic effect on HeLa cells of phenolic compounds from infusions of Quercus resinosa leaves. Food Chemistry, 1 1 5 , 1320–1325. doi: https://doi.org/10.1016/j.foodchem.2009.01.050
Rocha-Guzmán, N. E., Medina-Medrano, J. R., Gallegos- Infante, J. A., González-Laredo, R. F., Ramos-Gómez, M., Reynoso-Camacho, R.,…González-Herrera, S. M. (2012). Chemical evaluation, antioxidant capacity and consumer acceptance of several oak infusions. Journal of Food Science, 77(2), C162-C166. doi: https://doi.org/10.1111/j.1750-3841.2011.02524.x
Rodrigo, R., Miranda, A., & Vergara, L. (2011). Modulation of endogenous antioxidant system by wine polyphenols in human disease. Clinica Chimica Acta, 412, 410–424. doi: https://doi.org/10.1016/j.cca.2010.11.034
Romo-Vaquero, M. R., García-Villalba, R., Larrosa, M., Yañez-Gascón, M. J., Fromentin, E., Flanagan, J., … García-Conesa, M. T. (2013). Bioavailability of the major bioactive diterpenoids in a rosemary extract: Metabolic profile in the intestine, liver, plasma, and brain of Zucker rats. Molecular Nutrition Food Research, 57(10), 1834–1846. doi: https://doi.org/10.1002/mnfr.201300052
Sánchez-Burgos, J. A., Ramírez-Mares, M. V., Larrosa, M. M., Gallegos-Infante, J. A., González-Laredo, R. F., Medina-Torres, L., & Rocha-Guzmán, N. E. (2013). Antioxidant, antimicrobial, antitopoisomerase and gastroprotective effect of herbal infusions from four Quercus species. Industrial Crops and Products, 42, 57–62. doi: https://doi.org/10.1016/j.indcrop.2012.05.017
Shariatifar, N., Fathabad, A. E., Khaniki, G. J., & Nasrabadi, H. G. (2014). Evaluation of the antibacterial activity of essential oil and aqueous and ethanolic extracts of Quercus infectoria leaves on food-borne pathogenic bacteria. International Journal of Pharma Sciences and Research (IJPSR), 5(10),709–713. http://www.ijpsr.info/docs/IJPSR14-05-10-015.pdf
Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., & Teuber, M. (1995). Microbiology and fermentation balance in a Kombucha beverage obtained f r o m a tea fungus fermentation. Systematic and Applied Microbiology, 18(4), 590–594. doi: https://doi.org/10.1016/S0723-2020(11)80420-0
Tapiero, H., Tew, K. D., Nguyen Ba, G., & Mathé, G. (2002). Polyphenols: Do they play a role in the prevention of human pathologies? Biomedicine & Pharmacotherapy, 56(4), 200–207. doi: https://doi.org/10.1016/S0753-3322(02)00178-6
Valencia, S. (2004). Diversidad del género Quercus (Fagaceae) en México. Boletín de la Sociedad Botánica de México, 75, 33–53. http://www.redalyc.org/articulo.oa?id=57707503
Vázquez, M. L, Valencia, S., & Nixon, K. C. (2004). Notes on red oaks (Quercus sect. Lobatae) in eastern México, with description of a new species, Quercus hirtifolia. Brittonia, 56, 136–142. doi: https://doi.org/10.1663/0007-196X(2004)056[0136:NOROQS]2.0.CO;2
Vázquez-Cabral, B. D, Rocha-Guzmán, N. E., Gallegos-Infante, J. A., González-Herrera, S. M., González-Laredo, R. F., Moreno-Jiménez, M. R., & Córdova-Moreno, I. T. S. (2014). Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the Kombucha consortium under different processing conditions. Nutrafoods, 13, 169–178. doi: https://doi.org/10.1007/s13749-014-0035-0
Wagner, H., & Ulrich-Merzenich, G. (2009). Synergy research: Approaching a new generation of phytopharmaceuticals. Phytomedicine, 16(2), 97–110. doi: https://doi.org/10.1016/j.phymed.2008.12.018
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2016 Revista Chapingo Serie Ciencias Forestales y del Ambiente