Combinations of traditional kombucha tea with medicinal plant extracts for enhancement of beneficial substances and activation of apoptosis signaling pathways in colorectal cancer cells

Abstract

Traditional kombucha tea was prepared by black tea leaves before fermentation with symbiotic microorganisms for 15 days. In this study, kombucha was prepared through a combination with medicinal plant extracts of T. catappa (KT) and A. marmelos (KA) to enhance a number of beneficial aspects. The results revealed that the phenolics, flavonoids, antioxidants and six organic acids, namely glucuronic, gluconic, D-saccharic acid 1,4-lactone (DSL), acetic, ascorbic, and succinic acids, in kombucha combined with the medicinal plant extracts resulted in the production of substances with greater beneficial properties than traditional kombucha tea. The viability of colorectal cancer cells (Caco-2) after treatment with KT and KA was suppressed in a dose-dependent manner, while DNA fragmentation in Caco-2 cells was induced via the apoptosis mechanism. This process involved the apoptosis pathways related to the intrinsic apoptosis pathway, which was activated by KT and KA through the mitochondrial-dependent pathways including cytochrome c release and Bcl-2 suppression, and activation of caspases-9 and caspases-3. The findings of this study support the enhanced beneficial properties of traditional kombucha tea through a combination with medicinal plants. This outcome would also support the consideration of natural supplementary kombucha beverages as medicinal food products in the prevention of colorectal cancer.