Physicochemical Properties and Anti-cancer Activity of Javanese Turmeric Kombucha (Curcuma xanthorrhiza) Against T47D Cell Line

Abstract

Breast cancer constitutes a growing global health crisis, with rising incidence and mortality alongside therapy-limiting adverse effects. Kombucha, a fermented beverage made from tea using a symbiotic culture of bacteria and yeast (SCOBY), has demonstrated various health-promoting properties. This study explores a novel substrate, Javanese turmeric (C. xanthorrhiza), an indigenous Indonesian herb known for its hepatoprotective, antioxidant, antidiabetic, and antimicrobial properties. The anti-cancer potential of Javanese turmeric kombucha (JTK) was evaluated as a complementary therapy against T47D cells by comparing its physicochemical and antioxidant properties with those of unfermented Javanese turmeric beverage (JTB), and assessing its cytotoxicity, morphological effects, and ability to induce apoptosis. Data were analyzed using analysis of variance (ANOVA), followed by post hoc tests such as Fisher’s method (α = 0.05). Statistical analyses were conducted using Minitab 17.0 programs. The results showed that JTK exhibited significantly higher levels of total phenols (162.61 ± 0.32 mgGAE/mL) and antioxidant activity (IC50 157.07 ± 2.75 ppm) compared to unfermented JTB. JTK also induced apoptosis in more than 22% of the T47D cell population, indicating a promising cytotoxic potential. The findings highlight that fermentation enhances the physicochemical characteristics and anti-cancer properties of Javanese turmeric, suggesting that kombucha derived from this plant may serve as a promising complementary beverage in breast cancer therapy.