Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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Extraction and Characterization of β-Glucan from Kombucha Bacterial Cellulose and Concentrated Kombucha: Evaluating their Bile Acid Binding Capacity

Sonthirat Charoenrak, Mamoru Wakayama, Suporn Charumanee, Panee Sirisa-ard, Sittisin Bovonsombut, Suwalee Kiatkarun, Thararat Chitov and Sakunnee Bovonsombut
* Author for corresponding; e-mail address: sakunnee.b@cmu.ac.th, thararat.chitov@cmu.ac.th
Volume: Vol.50 No.3 (May 2023)
Research Article
DOI: https://doi.org/10.12982/CMJS.2023.033
Received: 21 April 2023, Revised: 12 May 2023, Accepted: 20 May 2023, Published: -

Citation: Charoenrak S., Wakayama M., Charumanee S., Sirisa-ard P., Bovonsombut S., Kiatkarun S., et al., Extraction and Characterization of β-Glucan from Kombucha Bacterial Cellulose and Concentrated Kombucha: Evaluating their Bile Acid Binding Capacity, Chiang Mai Journal of Science, 2023; 50(3): e2023033. DOI 10.12982/CMJS.2023.033.

Abstract

     β-glucan is a water-soluble polysaccharide present in natural products and has many health benefi ts such as its role as a dietary fiber. This study aimed to extract and characterize β-glucan in kombucha bacterial cellulose (KBC) powder and concentrated kombucha. The extraction method used was ultrasound sonication combined with enzymatic treatment. The results showed that the content of β-glucan was 19.70% (w/w) in KBC extract and 8.34% (w/v) in concentrated kombucha extract, determined using β-glucan assay kit (Mixed linkage). Fourier-transform infrared (FTIR) spectroscopy analysis confi rmed the presence of β-glucan with β-(1→3) and β-(1→4) glucan linkages, as well as the presence of proteins, mannans, and other components in both KBC β-glucan and concentrated kombucha β-glucan extracts. Regarding bile acid binding potential, concentrated kombucha β-glucan exhibited a high bile acid binding capacity for up to 24 hours, while KBC β-glucan only retained this capacity for up to 4 hours. Altogether, these fi ndings highlight the presence and properties of β-glucan in kombucha, suggesting its potential as a functional ingredient with health benefi ts.

Keywords: β-glucan, Kombucha bacterial cellulose, concentrated kombucha, extraction, bile acid binding

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