Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study

Abstract

BackgroundThe kombucha is an original drink from China that is traditionally produced from fermentation that rich in polyphenol and act as antioxidants and anticancer. In the times, kombucha is widely combined with several medicinal plants, one of which is Curcuma aeruginosa, an herbal plant used as medicine because it has chemical constituents of saponins, triterpenoids, alkaloids, and flavonoids. Kombucha-based Curcuma aeruginosa is believed to have role as an antioxidant and anticancer. Research objectivesto determine antioxidant and anticancer activities of kombucha-based C. aeruginosa through in vitro and in silico study. Methodsproduction of kombucha-based C. aeruginosa with variation of C. aeruginosa extract concentration (2, 4, 6 %) and variation of time fermentation of kombucha production (6, 8, 10, 12, 14 and 16 days). Then antioxidant activity analysis was carried out with the DPPH assay. The bioactive compounds contained in kombucha-based C. aeruginosa was screened using LCHRMS (Liquid Chromatography-High Resolution Mas Spectrometry). Anticancer activity was predicted using in silico study such as PASS Online and molecular docking. ResultsThe highest antioxidant activity was showed by 6 % of C. aeruginosa and 14 days fermentation of kombucha (IC50 = 13.17). There were 15 bioactive compounds contained in kombucha-based C. aeruginosa and 4 of them with anticancer activity, such as 2-(8-Hydroxy-4a,8-dimethyldecahhydro-2-naphthalenyl)acrylic acid, 2-[(2-Chlorobenzyl)sulfanyl]-4,6-dimethylnicotinonitrile, 3,5-Di‑tert‑butyl‑4-hydroxybenzoic acid, and Zedoarondiol. 2-[(2-Chlorobenzyl)sulfanyl]-4,6-dimethylnicotinonitrile showed the most potential anticancer compound with the strongest interaction to inhibit ERa and PR protein.