Black Tea Extract Research Articles

Antibacterial Effect of Black Ethanol Extract (Camellia sinensis) on The Growth of Porphyromonas gingivalis Bacteria

Background: Chronic periodontitis is one of the inflammatory diseases in the oral cavity that can cause damage to the structure of the supporting tissues of the teeth. The bacterium Porphyromonas gingivalis is the cause of chronic periodontitis which has specific virulence factors that produce lipopolysaccharides by destroying the host cell wall mechanism. Black tea with the Latin name Camellia sinensis contains theaflavins with antibacterial effects. Materials and methods: This study was an in vitro experimental laboratory study with disc diffusion method (Kirby Bauer), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC). The samples of this study were black tea ethanol extract with a concentration of 10%, 20%, 40%, 60%, 80%, and 100% with positive control group is chlorhexidine 0,2%, and negative control group is BHI broth, which tested Porphyromonas gingivalis. The Kruskal Wallis test results showed that there were statistically significant differences between the diameter of the bacterial inhibitory zone produced from the concentration group of black tea ethanol extract (7 mm), 40% (8,6 mm), 60% (10 mm), 80% (10,6 mm), and 100% (11,2 mm) (P <0.05). The Spearman correlation test results (r=0.431) showed a positive correlation with moderate strength between an increase in the concentration of black tea ethanol extract to the diameter of the bacterial inhibitory zone. Result: The MIC value in this study is 10% and the result of MBC is 20%. Conclusion: the ethanol extract of black tea has an antibacterial effect on Porphyromonas gingivalis. There is an increase in inhibition zone diameter along with an increase in the concentration of black tea extract, which indicates black tea ethanol extract has concentration-dependent antibacterial properties.

Neonicotinoids in tea leaves and infusions from China: Implications for human exposure

The ingestion of contaminated tea involves the risk of human exposure to residues of neonicotinoids (NEOs). Nevertheless, there is little empirical research about this topic; to bridge the current knowledge gap, we collected 220 samples of various tea products from four geographical areas in China, including unfermented green tea, semi-fermented white tea and oolong tea, completely fermented black tea, and post-fermented dark tea. A total of six NEOs were detected from the tea leaves and infusions, namely, dinotefuran (DIN), thiamethoxam (THM), clothianidin (CLO), imidacloprid (IMI), acetamiprid (ACE), and thiacloprid (THI). The detection frequencies (DFs) and concentrations of all target NEOs were relatively high across the investigated tea samples, and the DIN, IMI and ACE residues measured in some samples exceeded the maximum residue level (MRL) standards for the European Union. Samples representing the Jiangnan area exhibited greater levels of total target NEOs (∑6NEOs) than samples representing the Jiangbei area (p < 0.001). Moreover, dark tea samples were found to have far higher levels of NEO residues than green (p < 0.001), white (p < 0.05), or oolong (p < 0.001) samples. The health risks associated with exposure to NEO residues via tea were small for both children and adults in terms of acute, chronic, and cumulative dietary exposure risk assessments. The transfer rates (TRs) of NEOs observed in white, black, and dark tea infusions gradually decreased after the third brewing time. As such, it is recommended to only consume tea that has been brewed at least three times. The presented results not only describe the extent of NEO contamination in Chinese tea leaves and infusions, but also provide tea drinking guidelines for consumers.

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf.

Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo leaf or mulberry leaf for the first time. Moreover, the effects of fermentation with leaf residues (infusion plus residues) or without leaf residues (only infusion) on the antioxidant properties of kombucha were compared. The ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography were utilized to measure the antioxidant capacities, total phenolic contents, as well as some compound concentrations of the kombucha. The results showed that two types of kombucha had high antioxidant capacities. Moreover, kombucha fermented with bamboo leaf residues (infusion plus residues) significantly enhanced its antioxidant capabilities (maximum increase 83.6%), total phenolic content (maximum increase 99.2%), concentrations of some compounds (luteolin-6-C-glucoside and isovitexin), and sensory acceptability, compared to that without residues (only infusion). In addition, fermentation with leaf residues had no significant effect on mulberry leaf kombucha. Overall, the bamboo leaf was more suitable for making kombucha with residues, while the mulberry leaf kombucha was suitable for fermentation with or without residues.

The Physicochemical Properties of Green Tea and Black Tea Extracts with Different Extraction Methods

The Physicochemical Properties of Green Tea and Black Tea Extracts with Different Extraction Methods

Ultrasound-Assisted Turkish Black Tea Extracts: Effect of Tannase Enzyme Supplementation on Amount of Tea Cream and Catechins

In this study, it was aimed to determine the changes in the amount of functional components of black tea extracts obtained by ultrasound assisted extraction and treated with tannase enzyme. Therefore, Turkish black tea extracts were supplemented with tannase enzyme by using an ultrasound-assisted extraction technique with different infusion temperatures (50 and 70°C), times (5, 10, 20 minutes), and tea: water ratios (1:100, 5:100, 10:100). Total phenolic, tea cream and catechin analyses were performed on the extracts. The amount of tea cream ranged between 0.56-1.25 g/100g black tea in the tannase-supplemented samples and 1.22-2.36 g/100g black tea in the control sample. It was also observed that the amount of cream obtained by ultrasonic extraction decreased by 38.89-59.11% with the tannase enzyme application.

Kinetics of 4-Nitrophenol Reduction with Black Tea Extract Conjugated Silver Nanoparticle Catalyst

Kinetics of 4-Nitrophenol Reduction with Black Tea Extract Conjugated Silver Nanoparticle Catalyst

Comparative Evaluation of the Effects of Black Tea Extract Mouthrinse and Chlorhexidine Mouthwash on Salivary Streptococcus Mutans Load

Comparative Evaluation of the Effects of Black Tea Extract Mouthrinse and Chlorhexidine Mouthwash on Salivary Streptococcus Mutans Load

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.

Photoresponse of surface modified graphene oxide by green synthesized silver and gold nanoparticles

In the current work, graphene oxide nanocomposites containing silver and gold nanoparticles i.e., Ag-GO and Au-GO, were formed by reducing Ag+ and Au+ cations with black tea extract. The precise reduction of precursors is facilitated by the water-soluble, highly reactive reducing agent referred as tea polyphenols. To confirm the morphological, structural, and optical properties of the synthesized GO, Ag-GO and Au-GO samples, energy-dispersive X-ray spectroscopy (EDAX), X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), Raman spectroscopy and UV–Vis spectroscopy are carried out. The accumulation of Ag and Au NPs on the surface of graphene oxide is observed by scanning electron microscopy. Measurements of the current–voltage (I-V) and transient photocurrent (I-t) at illumination intensities of 5 mW/cm2 by varying bias voltage in the range of 10–30 V with different wavelengths are examined. A bias voltage of 30 V and a monochromatic light of wavelength (480 nm) having intensity of 5 mW/cm2 at room temperature provided detectivities for Ag-GO and Au-GO nanocomposites of 4.96 × 108 (Jones) and 0.75 × 108 (Jones), respectively. According to the analysed photoresponse properties, Ag-GO and Au-GO nanocomposites have shown the potential for use in future optoelectronic device applications.

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.

Supplementation with a New Standardized Extract of Green and Black Tea Exerts Antiadipogenic Effects and Prevents Insulin Resistance in Mice with Metabolic Syndrome.

Insulin resistance is one of the main characteristics of metabolic syndrome (MetS) and the main cause of the development of type II diabetes. The high prevalence of this syndrome in recent decades has made it necessary to search for preventive and therapeutic agents, ideally of natural origin, with fewer side effects than conventional pharmacological treatments. Tea is widely known for its medicinal properties, including beneficial effects on weight management and insulin resistance. The aim of this study was to analyze whether a standardized extract of green and black tea (ADM® Complex Tea Extract (CTE)) prevents the development of insulin resistance in mice with MetS. For this purpose, C57BL6/J mice were fed for 20 weeks with a standard diet (Chow), a diet with 56% kcal from fat and sugar (HFHS) or an HFHS diet supplemented with 1.6% CTE. CTE supplementation reduced body weight gain, adiposity and circulating leptin levels. Likewise, CTE also exerted lipolytic and antiadipogenic effects in 3T3-L1 adipocyte cultures and in the C. elegans model. Regarding insulin resistance, CTE supplementation significantly increased plasma adiponectin concentrations and reduced the circulating levels of insulin and the HOMA-IR. Incubation of liver, gastrocnemius muscle and retroperitoneal adipose tissue explants with insulin increased the pAkt/Akt ratio in mice fed with Chow and HFHS + CTE but not in those fed only with HFHS. The greater activation of the PI3K/Akt pathway in response to insulin in mice supplemented with CTE was associated with a decrease in the expression of the proinflammatory markers Mcp-1, IL-6, IL-1β or Tnf-α and with an overexpression of the antioxidant enzymes Sod-1, Gpx-3, Ho-1 and Gsr in these tissues. Moreover, in skeletal muscle, mice treated with CTE showed increased mRNA levels of the aryl hydrocarbon receptor (Ahr), Arnt and Nrf2, suggesting that the CTE's insulin-sensitizing effects could be the result of the activation of this pathway. In conclusion, supplementation with the standardized extract of green and black tea CTE reduces body weight gain, exerts lipolytic and antiadipogenic effects and reduces insulin resistance in mice with MetS through its anti-inflammatory and antioxidant effects.

Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic rats

ABSTRACT The efficacy of concomitant administration of metformin and Cnidoscolus aconitifolius (Chaya) teas in type 2 diabetic rat models was evaluated. Diabetic rats were treated for 28 days with metformin and infusions of green (GTC) and black (BTC) chaya teas. Total phenol and flavonoid contents, as the antioxidant capacities of tea infusions, were assessed. Fasting blood glucose (FBG), lipid profile and markers of hepatic and renal functions were assessed. GTC exhibited the highest phenolic and flavonoid contents, as the best antioxidant activities. Daily co-administration of GTC and BTC with metformin significantly (p < .05) lowered the FBG, triglyceride, total cholesterol, LDL cholesterol, ALT, AST, creatinine and urea, as well as a significant increase in the serum protein. The combination of Chaya tea infusions with metformin treatment performed better than metformin taken alone in regulating fasting blood glucose in diabetic rats, with the best results observed in the group receiving GTC infusion.

Polyurethane Foam as a Novel Material for Ochratoxin A Removal in Tea and Herbal Infusions-A Quantitative Approach.

A novel solid-phase extraction methodology followed by UHPLC-MS/MS has been developed for Ochratoxin A (OTA) analysis in herbal infusions. For this purpose, a commercial polyurethane foam (PUF) was used as sorbent, and the experimental conditions were fully optimized. The strategy was satisfactory for reducing the matrix effect and allowed for OTA quantification in black tea and herbal infusions, with suitable recoveries and quantitation limits in agreement with those required by the maximum levels allowed by current regulations. The achieved results demonstrated the unprecedented use of polyurethane foam as an effective alternative for OTA retention and quantification in herbal infusions with the advantages of simple preparation, time saving, sustainability, and low cost for routine analysis.

A simple HPLC-DAD method for analysis of phenolic acids: Addition effect of a hydrophilic deep eutectic solvent to the mobile phase

AbstractThe analysis of phenolic acids (PAs) is of great importance, because they are frequently present in natural products and their derivatives, and these compounds also have multiple beneficial effects to human health. This work is focusing on the separation of seven PAs (caffeic acid, coumaric acid, gallic acid, ferulic acid, protocatechuic acid, sinapic acid, and syringic acid), in a reversed-phase liquid chromatographic (RP-HPLC) isocratic method using a hydrophilic deep eutectic solvent (DES) as a mobile phase additive. The analysis was carried out with a diode array detector. The used DES was composed by choline chloride and glycerol, and it was characterized by infrared spectroscopy. The combination of choline chloride:glycerol (1:4) added at 0.25% to mobile phase composed of 0.15% formic acid aqueous solution and methanol (80:20), showed the best separation for target analytes. The new proposed method was validated, and results indicated that the proposed method is linear, selective for almost all analytes, provided high sensitivity with limit of detection ranges from 0.009 to 0.023 mg mL−1, and has satisfactory precision and accuracy, with values of relative standard deviation of 0.24–2.65% and recoveries of 97.97–109%, respectively. Additionally, this method was successfully applied to simultaneous determination of phenolic acids in three kinds of samples of powder to prepare lemon flavour drink enriched with black tea extract.

The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

Tea infusion is the most popular drink in Poland, and the tea bush is the most fluoride-rich among plants. Excessive fluoride intake can adversely affect human health by causing dental or skeletal fluorosis. This study aimed to determine the fluoride content in tea infusion depending on the tea types, the degree of fragmentation of the leaves, brewing time, and conducting a health risk assessment for the consumer in Poland. Infusions of 28 popular teas (green leafy tea, pu-erh leafy tea, white leaf tea, black leaf tea, black granulated tea, and black in bags) available in the Polish market were analyzed concerning a fluoride amount using the potentiometric method. Tea leaf size is an important parameter affecting fluoride’s release during tea brewing. An increase in fluoride content in the infusion was also shown with the extension of the brewing time. It was also revealed that significantly higher fluoride content was found in infusions of black tea prepared from tea in bags than from “loose” leaves. The conducted health risk assessment indicates the possibility of adverse health effects caused by fluoride consumption, particularly from infusions of black and green tea purchased in bags.

The hepatoprotective effects of Herbt Tea Essences on phenanthrene-induced liver damage in mice

Phenanthrene (Phe), one of the most frequently occurring pollutants in nature, can cause substantial damage to the human liver. Herbt Tea Essences (HTE), a kind of black tea extract with strong anti-inflammatory activity, can protect humans against disease. Currently, whether HTE can protect the liver from Phe-induced hepatotoxicity remains unclear. Herein, we explore the protective effects of HTE against Phe-induced hepatotoxicity. Our results showed that Phe exposure could significantly induce liver damage and increase serum hepatic enzyme levels in mice. HTE could prevent liver damage and recover the expression levels of inflammatory factors. Furthermore, we found that HTE suppressed the excessive activation of the nuclear transcription factor kappa-B and transforming growth factor-β/SMAD signaling pathways to alleviate Phe-induced liver inflammation and fibrosis. Overall, our data showed that HTE treatment could be a new preventive means for Phe-induced liver disease.

Determination of Bioactive Properties and Antimicrobial Activities of Extracts of Black Tea and Black Tea Waste Samples Obtained at Different Solvent Concentrations

Bu çalışma siyah çay atıklarının antioksidan ve antimikrobiyal fenolik bileşik kaynağı olarak katma değerli bir ürün potansiyeli olup olamayacağının belirlemek amacıyla gerçekleştirilmiştir. Ekstraksiyon çözücüsünün (su, %50, %80 ve %96 etanol) siyah çay ve siyah çay atığı örnekleri üzerine etkileri ve bunların toplam fenolik, antioksidan özellik (DDPH ve ABTS) ve antimikrobiyal aktivite üzerindeki etkileşimi incelenmiştir. Siyah çay ve Siyah çay atığı örneklerinin toplam fenolik madde içerikleri sırasıyla 48,79–82,61 ve 42,37–74,03 mg GAE/g aralığında değiştiği saptanmıştır. Farklı etanol konsantrasyonları ile ekstrakte edilen Siyah Çay Atığı örneklerinin antioksidan özellikleri karşılaştırıldığında en yüksek DPPH radikal süpürme etkisi ve ABTS antioksidan kapasite değeri %80 etanol ile ekstrakte edilen örneklerde gerçekleştiği ve sırasıyla %41,86 ve 2,23 µmol TE/mg ekstrakt değerlerinde olduğu saptanmıştır. Genel olarak, Siyah çay atığı ekstraktlarının seçilen patojen mikroorganizmalara karşı gösterdikleri antimikrobiyel etkinlikler, ilave edilen ekstrakt miktarına bağlı olarak Siyah çay ekstraktlarına göre daha yüksek değerlere sahip olduğu belirlenmiştir. Siyah çay atığı örneklerinin gıda takviyesi, ilaç ve yenilebilir ambalaj sektörlerindeki uygulamalar için antioksidan ve antimikrobiyal özelliklere sahip katma değerli ürünlerin geliştirilmesi için hammadde olarak kullanılabilir olduğu düşünülmektedir.

Foliar spraying tea infusion decreases selenium uptake of Cyphomandra betacea in selenium‐contaminated soil

AbstractSelenium (Se) is one of the essential trace elements for human, but the Se deficiency of most areas resulting in low a Se content in fruits. To increase the Se uptake in fruit trees, the effects of foliar spraying four types of tea (black, green, white, and dark) infusions on the growth and Se uptake of Cyphomandra betacea were studied using a pot experiment. The white and dark tea infusions increased the biomass, superoxide dismutase activity, and catalase activity of C. betacea, while the black and green tea infusions had no significant effects. The green, white, and dark tea infusions increased the contents of photosynthetic pigments in C. betacea, the while the black tea infusions had no significant effects. The black, white, and dark tea infusions increased the peroxidase activity of C. betacea, while the green tea infusion decreased. All tea infusions increased the potassium (K) content in aboveground part of C. betacea and phosphorus (P) content in leaves to some extent. The different tea infusions decreased the Se contents in roots and shoots of C. betacea. Compared to the control, the black, green, white, and dark tea infusions decreased the Se contents in shoots by 16.67%, 27.30%, 33.33%, and 40.07%, respectively. Correlation analysis showed that the contents of P and K were negatively correlated with the Se content. Therefore, foliar spraying tea infusion can decrease the Se uptake in C. betacea, and the white and dark tea infusions can promote C. betacea growth.

Black Tea Extract, via Modulation of TGF-β Pathway, Prevents Inorganic Arsenic-induced Development of Squamous Cell Carcinoma of the Skin in Swiss Albino Mice.

Chronic exposure to inorganic arsenic (iAs) elevates reactive oxygen species (ROS) generation and up-regulates TGF-β signalling. This promotes induction of epithelial to mesenchymal transition (EMT) and causes the development of squamous cell carcinoma (SCC) of skin. Black tea is a popular beverage worldwide and an effective antioxidant. Chemopreventive potential of black tea extract (BTE) against iAs induced carcinogenicity has been explored here. The study aims to investigate the role of BTE in prevention of iAs-induced SCC of skin in Swiss albino mice via the modulation of TGF-β signalling and EMT. Mice were divided into (1) control, (2) iAs, (3) iAs+BTE, and (4) BTE groups and were administered iAs and BTE alone, or in combination for 330 days. Histological studies were performed to assess development of SCC. ROS generation was estimated by flowcytometry. Expression of TGF-β and downstream proteins belonging to suppressor of mothers against decapentaplegic (Smad), phosphoinositide-3-kinase (PI3K)-protein kinase B (AKT) and mitogen-activated protein kinase (MAPK) pathways was assessed by immunoblotting. Expression of EMT markers was evaluated by immunoblotting, immunohistochemistry and semi-quantitative reverse transcriptase-PCR. After 330 days of iAs treatment, development of invasive SCC of skin probably due to excess ROS generation, elevation of TGF-β, downregulation of the Smad pathway, upregulation of PI3K-AKT and MAPK signalling molecules and induction of EMT was observed. All these modulations were found to be reversed by BTE, which inhibits iAs induced SCC of skin by quenching excess ROS, promoting Smad mediated TGF-β signalling, downregulating signalling intermediates of PI3K-AKT and MAPK pathways and inhibiting EMT.

대체 감미료를 활용한 저칼로리 콤부차 제조 및 특성

Kombucha is produced by the action of sugar and fermentative symbiotic colonies of bacteria and yeast (SCOBY) in black and green tea infusions. The main active substances in kombucha are polyphenol compounds (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, gallocatechin, and catechin), vitamins (B1, B2, B6, B12, and C), and organic acids (D-gluconic acid, and glucuronic acid). Several studies have reported that the main health benefits of kombucha include its energizing and detoxifying properties, in addition to anticancer and anti-aging effects. Sugar is a very important component necessary for glucose fermentation. However, this may result in increased consumption of calories depending on the sugar content. Therefore, this study investigated the quality characteristics of commercial kombucha and manufactured low-calorie kombucha (MLK) using alternative sweeteners (non-digestible maltodextrin, enzymatically modified stevia, or sucralose) and different levels of sugarcane content. The total soluble solids content, pH, color, organic acids, catechins, and caffeine content in kombucha during fermentation were then measured. The results showed that there was no significant difference in color. However, the pH of the MLK decreased from 5.4 to 2.81 during fermentation. Interestingly, the highest D-gluconic acid content was observed when 5% (w/v) sugarcane was added to the MLK and fermented for 16 days. The catechin contents did not change during fermentation. The caffeine content decreased from 2.00 ± 0.01 mg/100 mL to 0.94 ± 0.00 mg/100 mL. In conclusion, this study developed low-calorie kombucha using alternative sweeteners, which suggests a new trend in the manufacture of kombucha.