Traditional Beverage Research Articles

Physicochemical and Bacteriological Assessment of Traditional Sorghum Beers in Jimeta, Nigeria

Sorghum beer popularly known as “burukutu” in Nigeria is a traditional beverage whose consumption has been passed down through generations. This beer, consumed while actively fermenting, harbors a diverse array of microorganisms. This study aims to evaluate the bacteriological and physicochemical characteristics of traditional sorghum beers sold in Jimeta, Adamawa State, Nigeria. Beer samples were obtained from eight traditional beer joints within the Jimeta metropolis, Adamawa State, Nigeria. The physicochemical analysis of the samples revealed titratable acidity ranging from 0.91% to 2.65%, pH values from 4.20 to 4.50, total reducing sugars from 10.1 mg/mL to 15.0 mg/mL, ethanol content from 3.12% to 4.69%, and total solids from 6.50 mg/mL to 7.60 mg/mL. The total bacterial count, determined using aerobic plate count, ranged from 8.0 × 10² to 1.0 × 1010 CFU/mL. Pure cultures from each sample were identified through cultural characteristics, Gram staining, motility, and biochemical tests including citrate utilization, catalase, indole, urease, methyl red, Voges-Proskauer and coagulase. Total of 44 isolates were identified, with Staphylococcus aureus and Streptococcus sp. being the most prevalent (8 isolates), followed by Escherichia coli and Pseudomonas aeruginosa (6 isolates), Klebsiella pneumoniae and Acinetobacter sp. (4 isolates), and Bacillus subtilis, Bacillus cereus, Serratia sp. and Proteus mirabilis (2 isolates). The presence of these potential pathogens raises great concerns about the safety of these beers. Improved sanitary practices during production, handling and serving are necessary to ensure consumer safety.

Determination of the rate and frequency of Natura 250 EW fungicide for the management of cedar rust from Gesho (Rhamnus prinoides) in the north west Amhara Region, Ethiopia

Rhamnus prinoides (Gesho) is grown in the homesteads of farmers in western Amhara. The leaves, twigs, and stems of Gesho are indispensable ingredients in traditional beverages. Its production has recently suffered from cedar rust caused by the fungus Gymnosporangium. To manage this disease, different fungicides have been recommended. Therefore, this research was designed to determine the rate and frequency of the use of the Natura 250 EW system for managing this disease in Gesho during 2020. Five application rates of Natura 250 EW and three spray frequencies were used as treatments to manage the disease in infected Gesho plants via the Randomized Complete Block Design (RCBD). Statistically significant differences (P ≤ 0.05) were found between treatments for most parameters. Among these 0.75 litter ha-1 treatments, two spray applications resulted in the lowest severity and greatest relative efficacy, followed by three spray applications of 0.50 litter ha−1 at Bahir Dar Zuria district. However, at Yilmana Densa district, the lowest severity and greatest relative efficacy were found for the 0.75 litter ha−1 spray, followed by the 0.50 litter ha−1 spray, compared with the other treatments. Even though 0.75 litter ha−1 had greater relative efficacy and lower disease severity than the other treatments, there was no statistically significant difference between the three sprays of 0.50 litter ha−1 at both locations. Therefore, three sprays of Natura 250 EW at 0.50 litter ha−1 in 15-day intervals should be recommended and demonstrated for the management of cedar rust disease on Gesho.

Determination of Some Antioxidant Activity Values in Wines of Vitis vinifera L. Karalahna, Karasakız and Çavuş Grape Varieties Produced in Bozcaada

Vinifera linné subsp., whose traditional names are Karalahna, Çavuş and Karasakız, in Çanakkale Bozcaada region, which has witnessed different cultures and periods for centuries due to its strategic location. It is known that wines made from grapes belonging to vinifera species have been consumed by local people for years. Wine is a traditional fermented beverage rich in phenolic substances and antioxidant properties, where product is kept in red wine with its skins, especially during maceration stage, due to production process. Phenolic content and antioxidant properties vary depending on grape variety, and these properties are important for human health. In this study, 2,2-diphenyl-1-picryl-hydrazyl (red wine), çavuş (white wine) and karasakız (red wine) wines produced from karalahna, karasakız (kuntra) and çavuş grapes of the 2020-2021 harvest period were examined. DPPH• free radical scavenging activity, total phenolic substance (Folin-Ciocalteu), Fe+3 reducing power, total flavonoid, anthocyanin, condensed tannin properties were examined.

Removal of Acid Orange 7 dye using Makgeolli lees with ultrasonic assistance

AbstractThis study investigated the efficient removal of Acid Orange 7 (AO7) dye in water by using Makgeolli lees, a popular by‐product obtained during the production of traditional Makgeolli beverages in Korea. By incorporating ultrasound, the effects of contact time, Makgeolli lees dosage, initial AO7 dye concentration, and initial pH of the dye solution were investigated and comprehensively compared with the same experiment using the stirring method. The results consistently showed ultrasound not only enhances the excellent adsorption ability of Makgeolli lees but also accelerates the process compared to the stirring method. The Langmuir isotherm model best described the adsorption process for both methods, suggesting monolayer adsorption on the surface of Makgeolli lees, with maximum capacities of 25.13 mg/g for ultrasound at 40 kHz and 20.41 mg/g for stirring methods. Furthermore, the study showed that optimal dye removal efficiency can be achieved with ultrasound conditions at 28 kHz frequency, 125 W/L power density, and 100% ultrasound intensity. This research promises that the integration of low‐cost biomass coupled with ultrasound could provide a potential solution for dye wastewater treatment.

Microbial diversity, aflatoxin M1 contamination and potential lactic acid starters for commercially produced traditional fermented dairy beverages, a case of Bongo from Uganda

This was a cross sectional study that examined the microbial ecology and aflatoxin M1 contamination in commercially produced Bongo, a traditionally fermented dairy beverage from Uganda. It also involved isolation and preliminary evaluation of defined starter cultures for Bongo. Microbial analyses were done by agar plating. Microbial identification was initially done by biochemical testing and microscopy. Followed by 16S rRNA and Internal Transcribed Spacer (ITS) region sequencing for bacteria and yeasts, respectively. Community DNA was studied using Next Generation Sequencing (NGS). Aflatoxin M1 was determined using Ultra High Pressure Liquid Chromatography - Triple Quadrupole Mass Spectrometry. (GTG)5 Rep PCR fingerprinting was used to cluster candidates for starter culture evaluation. The rates of acidification of cow milk by candidate LAB coupled with sensory acceptability of the milk they fermented were the criteria for the selection of the starter cultures. Results indicated that lactic acid bacteria (LAB) and yeasts were the dominant groups. Molds, coliforms, enterococci and staphylococci were also detected. Aflatoxin M1 were insignificant. Based on agar plating technique, lactococci and lactobacilli were dominant, however, NGS showed Streptococci. Agar plating also showed Saccharomyces as dominant, but NGS showed Dipodascus. Cluster analysis identified 18 LAB, which were evaluated for starter culture properties. Three showed promise suggesting that they could be used for commercial production of cultured milks like Bongo.

Nutritional and phytochemical profile of a traditional beverage made from roasted roselle (Hibiscus sabdariffa) seeds

The consumption of locally available and affordable food with high nutritional properties is a recommended solution to prevalent undernutrition in low-income countries. The objective of this study was to investigate the nutritional and phytochemical profile of a traditional beverage made from roasted green or red roselle seeds. Proximate composition was determined using AOAC standard methods. Minerals and phytochemicals were quantified by atomic and molecular absorption spectrophotometry, respectively. The bioavailability of iron, zinc, and calcium was estimated using phytates/mineral molar ratios. A sensory analysis was conducted to evaluate the acceptability of the studied beverages, and their contribution to the Recommended Daily Intake of proteins, energy, iron, zinc, and calcium was also assessed. The beverage made from roasted green roselle seeds presented the highest content of proteins, fats, total fibres and energy, while the beverage made from roasted red roselle seeds was more concentrated in carbohydrates. Both beverages had similar contents of total phenols, oxalates, ascorbic acid but exhibited different phytates and carotenoids contents that were higher in the beverage made from roasted red roselle seeds. The mineral composition revealed higher contents of sodium, potassium, magnesium, phosphorus, zinc, and copper in the beverage made from roasted red roselle seeds, while iron and manganese were more concentrated in the beverage made from roasted green roselle seeds. A good bioavailability was observed for iron and zinc in the beverage made from roasted red roselle and green roselle seeds, respectively. An unfavourable calcium bioavailability was exhibited by both beverages. The consumption of 500 mL of the studied beverages, which were positively appreciated by the sensory test panel, could cover more than 100% of the Recommended Daily Intake of proteins, energy, zinc, and more than 50% of that of iron, for children up to 3 years old. The consumption of beverages made from roasted roselle seeds could be an efficient and affordable solution to undernutrition in low-income countries.

Evaluation of safety aspects, in vitro probiotic potential and anti-inflammatory activity of Lactobacilli isolated from Meghalayan traditional fermented rice beverage

Evaluation of safety aspects, in vitro probiotic potential and anti-inflammatory activity of Lactobacilli isolated from Meghalayan traditional fermented rice beverage

Bismuth Film Electrodes: Characterization and Analytical Application

Bismuth film electrodes (BiFE) were first introduced more than two decades ago and have been regarded as a posible alternative to toxic traditional mercury electrodes, both for electro-synthesis and electro-analytical endeavors. However, despite all the associated benefits, there hasn’t been a proper characterization reported for this electrodes and their use is still limited.The present work shows the results of a physicochemical characterization of Bismuth film electrodes, as well as the application of BiFE for the detection and quantification of heavy metals (such as cadmium), which for years have been considered to be important pollutants and are toxic for humans and the environment at large; there for putting at risk the health of all organisms that come into contact with them. The analysis is carried out in a EtOH:H2O mixture at pH 5, simulating the matrix of a traditional mexican alcoholic beverage, Mezcal.The characterization includes: the calculation of the geometric area as well as the electro-active area of the electrode, the composition of the deposited film and it’s texture, and the electrical properties of the modified electrode.The analysis is carried out using Anodic Stripping Square Wave Voltammetry (ASSWV), this allows us to make use of the electrode’s ability to form strong interactions with the analyte, in a similar manner to that of mercury drop electrodes; along with the high sensitivity of this technique.

Mitigating ethyl carbamate in Chinese rice wine: Role of raspberry extract

This study investigated the use of raspberry extract (RBE) in mitigating ethyl carbamate (EC) accumulation in Chinese rice wine (Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. Results indicated a significant reduction in EC production, attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on Saccharomyces cerevisiae (S. cerevisiae) arginine metabolism in a simulated fermentation environment, observing increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in arginine metabolism and transport pathways. In conclusion, it clearly demonstrated RBE's efficacy in reducing EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.

Pain healing potential of famous traditional fermented Rhododendron (Lali-Guras) beverages from Indo-Nepal Himalaya: In vitro and in silic o evaluation

Abstract This in vitro and in silico study was designed to validate acclaimed anti-inflammatory or pain-relieving properties of fermented ethnic beverages prepared from Rhododendron or Guras flowers in the Singalila ridge- the famous Rhododendron growing region of the Himalayas. Traditional beverages Guras wine and its distilled version Guras Raksi were considered in this study which were collected from Gairibas, a village situated in Indo-Nepal Singalila Ridge of the Himalayas. In vitro protein (albumin) denaturation inhibition assay was conducted to evaluate anti-inflammatory activity of the samples and later GC-MS analysis was carried out to identify anti-inflammatory compounds present in those beverages. From GC-MS results, eleven major metabolites such as 5-hydroxymethylfurfural; quinic acid; clionasterol; l-(+)-ascorbic acid, 2,6-dihexadecanoate; d-sorbitol; cis-cinnamic acid; tyrosol; lupeol; methyl commate A; 2-hydroxy-gamma-butyrolactone; and 1,3-propanediol, 2-(hydroxymethyl)- 2-nitro- were chosen for molecular docking with human cyclooxygenase-1 (hCOX-1), an important targets in the drug-design for nonsteroidal anti-inflammatory drugs. Among all query compounds, phytosterol- clionasterol and triterpenoid- lupeol and methyl commate A exhibited considerably high binding energy scores (<-8 kcal/mol) even compared to anti-inflammatory drugs- acetaminophen and ibuprofen. Outcome of this research affirmed the potential of Gurasbased traditional drinks in the healing of different forms of high-altitudinal stress induced pain.

The impact of lactic acid bacteria inoculation on the fermentation and metabolomic dynamics of indigenous Beijing douzhi microbial communities.

Douzhi, a traditional Chinese fermented beverage, features microbial communities primarily composed of lactic acid bacteria (LAB). As fermented foods continue to gain recognition and popularity, douzhi is attracting growing interest. However, investigation of the critical aspects of douzhi's fermentation processes, including fermentation characteristics and microbial community dynamics, remains vital for enhancing food safety and quality for douzhi, as well as for similar fermented food products. In this study, we collected douzhi microbial communities from four chain stores, using them as fermentation starter cultures. The microbial dynamics of the fermentation were analyzed, focusing on the inoculation of LAB strains and the transition from a mung bean-based matrix to skimmed milk. The metabolomic profiles of the fermented mung bean matrices were also studied. Douzhi samples obtained from representative chain stores were found to be overwhelmingly dominated by LAB. When inoculated along with the douzhi community, both LAB strains exhibited notable and substantial reductions in the pH value of the designated mung bean matrices compared to those inoculated indigenous microbiota. Specifically, Lactiplantibacillus plantarum CGMCC 1.1856 retained its population, whereas Pediococcus pentosaceus CGMCC 1.2695 exhibited a decrease in relative abundance. Using skimmed milk as a fermentation substrate instead of the mung bean matrix resulted in significant shifts in microbial communities, particularly leading to an increase in Escherichia sp. The metagenomic analyses and functional predictions illustrated that various metabolic functions were enhanced during the fermentation process due to LAB inoculation. The liquid chromatography-mass spectrometry based metabolomic analysis revealed that the inoculation of Lactiplantibacillus plantarum and Pediococcus pentosaceus in mung bean matrix did not introduce new metabolites but significantly altered the concentration and profile of existing metabolites, especially increased low molecular carbohydrates, which may enhance the nutritional potential of the fermented product. This study examines the microbial dynamics of douzhi microbiota fermentation, emphasizing the role of lactic acid bacteria in enhancing fermentation activity and metabolite profiles. These insights contribute to improving manufacturing processes and ensuring the safety and quality of douzhi and similar fermented foods.

Plant Species for the Manufacture of Malagasy Traditional Alcoholic Beverages

Plant Species for the Manufacture of Malagasy Traditional Alcoholic Beverages

Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.

The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C. The formulated beverages were evaluated for chemical-physical characteristics (pH, organic acid production, and fructose, sucrose, and glucose content), nutritional profile (proximate composition, amino acid and GABA content), and volatile organic composition by HS-SPME-GC/MS analysis. The pistachio-based beverages were characterized by a good source of protein, fat, fiber, and minerals (mainly K and P). The colloidal mill contributed to creating a homogeneous texture and to making the nutrients readily available to the starter microorganisms, which reached concentrations above 108 ufc/mL in the final products. The beverages were characterized by pronounced acidity and some by the presence of acetoin and 2,3-butanedione, volatile components associated with a yogurt- or kefir-like aroma. This innovative approach provides an alternative to traditional milk-based beverages and highlights the role of LAB in the development of nutritious and attractive plant-based beverages.

Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage

Introduction: Lactic acid bacteria (LAB) are a cluster of microbes distributed in a variety of environments and have potential probiotic activity to improve human well-being. This study was aimed at assessing the probiotic potential of LAB isolated from Cheka, an Ethiopian traditionally fermented beverage.MethodPure isolates obtained from 16 Cheka samples from Konso (n = 8) and Derashe (n = 8) were characterized morphologically, biochemically, and physiologically by considering basic criteria to identify the LAB. The probiotics properties of the LAB were evaluated in vitro at low pH values (2.0 and 3.0), and two bile salt concentrations (0.3 and 0.5%) for 3 and 6 h. The 16 S rRNA gene sequencing was done using an ABI 3730xl sequencer, and the gene sequences were aligned.ResultsOf the 27 pure isolates, 11 isolates were proven to be LAB with non-motile, negative for catalase, and non-spore former characteristics. Based on cultural characteristics and sugar fermentation ability, the 11 isolates were assembled into the genera Lactobacillus (55%), Lactococcus (18%), Pediococcus (18%), and Leuconostoc (9%). At pH 3.0 and a bile salt concentration of 0.3%, isolate ChK-11 showed a better survival rate (97 and 94%) than other isolates [ChK-7 (93 and 80%) > ChD-5 (84 and 76%) > ChD-8 (46 and 36%) > ChK-4 (41 and 34%)] for 6 and 3 h, respectively. According to 16 S rRNA sequencing results, isolates ChK-11 and ChK-7 were found to be Weissella paramesenteroides and Leuconostoc pseudomesenteroides with sequence similarity of 99 and 91%, respectively.ConclusionsIn the present study, probiotic LAB (Weissella paramesenteroides and Leuconostoc pseudomesenteroides) was successfully isolated and sequenced from Cheka samples. The findings of this in vitro study indicated that fermented beverages like Cheka are a source of the LAB with probiotic functional properties. Overall, Weissella paramesenteroides and Leuconostoc pseudomesenteroides isolates, which showed promising probiotic properties under in vitro conditions, can be used for starter culture development for the Cheka fermentation process.

Progress on the brewing process of mead and its flavour components

Mead is a traditional fermented alcoholic beverage made from yeast fermented through a diluted honey mash. Due to the cost of production and the long lead time it takes to make it, it is generally only produced in homes or small workshops, and can be differentiated according to the degree of dilution of the honey mash and the type of fruits that are added to it during the fermentation process. Due to the richness of honey's natural substances, it has become increasingly popular in recent years, and as a result, the production of mead has increased. This review discusses the problems encountered during mead fermentation and the corresponding solutions in terms of brewing, process, and yeast selection.

Denovo Production of Resveratrol by Engineered Rice Wine Strain Saccharomyces cerevisiae HJ08 and Its Application in Rice Wine Brewing.

Resveratrol is a plant-derived polyphenolic compound with numerous biological activities and health-promoting properties. Rice wine is a popular traditional alcoholic beverage made from fermented rice grains, and widely consumed in Asia. To develop resveratrol-enriched rice wine, a heterologous resveratrol biosynthesis pathway was established by integrating the 4-coumaroyl-CoA ligase (Pc4CL) and the stilbene synthase (VvSTS) from Petroselinum crispum and Vitis vinifera at the δ locus sites of industrial rice wine strains Saccharomyces cerevisiae HJ. The resulting S. cerevisiae HJ01 produced a level of 0.6 ± 0.01 mg/L resveratrol. Next, the resveratrol production was increased 16.25-fold through employing the fused protein Pc4CL::VvSTS with a rigidly linked peptide (TPTP, EAAAK). Then, the strains were further modified by removing feedback inhibition of tyrosine through point mutation of ARO4 and ARO7, which integrated at the rDNA region of strain HJ03, and generated strain HJ06, HJ07, and HJ08. Subsequently, the highest resveratrol titer (34.22 ± 3.62 mg/L) was obtained by optimizing fermentation time and precursor addition amount. Finally, resveratrol content of rice wine fermented with strain HJ08 was 2.04 ± 0.08 mg/L and 1.45 ± 0.06 mg/L with or without the addition of 400 mg/L tyrosine after 7 days fermentation.

Traditional alcoholic beverages of the Bonda tribe in Odisha, India: evidence from the field

Traditional alcoholic-beverages have been used by the tribes since ages. Bonda is one of the 62 Schedule Tribes and 13 Particularly Vulnerable Tribal Groups of Odisha, who reside in the southern part of the state. Historically, a number of traditional alcohols have been produced by the Bonda which is consumed widely and used in the socio-economic and cultural events. Current times evidence the production and use of traditional alcohols gradually giving way to modern alcoholic drinks. In this context this paper tries to document different types of traditional alcohols produced, consumed and used by the Bonda along with its various impacts on the individual drinker and the society. The data were collected through community-based research in four villages under Khairaput block of Malkangiri, Odisha. The study found that 23 types of traditional alcohols are produced by the Bonda households, who derive economic security there from. However, the production, consumption and use of traditional alcohols are on the decline with the gradual increase of foreign liquor and this paper suggests institutional support for the clean production and marketing of traditional alcohols of the Bonda tribe.

Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS-TD-GC-MS.

Cuban wine is a traditional alcoholic beverage elaborated with a wide variety of raw materials, such as native grapes, tropical fruits, and rice, and different winemaking processes. Research on Cuban wines is almost nonexistent, and therefore, a study of these wines is necessary to improve their quality. Dynamic headspace (DHS)-TD-gas chromatography-mass spectrometry (GC-MS) analysis was carried out to establish the different aroma fingerprints of different Cuban wines. A total of 42 volatile aroma metabolites (VAMs) were identified, including esters, alcohols, aldehydes, acids, volatile phenols, terpenes, and lactones. The odorant activity values (OAV) of each VAM were obtained, and the esters were the most relevant group due to their highest OAV. Ethyl octanoate, hexanoate, and butanoate stand out and are considered key odorants in the aromatic fingerprint. The VAMs were grouped into seven aromatic series. Fruity series showed the highest OAVs due to the contribution of ethyl esters and acetates. Principal component analysis was used to identify the specific parameters most accurately reflecting the differences between the wines. Showing that fruity, spicy, and chemical aromatic series allow distinguishing the wines into three aroma types. These results may provide useful information for the selection of raw materials and optimization of the traditional winemaking processes of Cuban wines. PRACTICAL APPLICATION: This research contributes to knowledge of the aroma and the oenological parameters of traditional and selected Cuban wines (rice wine, tropical fruit wine, and native grape varieties). The establishing of the aroma fingerprint of these wines provides useful information for the industrial development of a quality product that may then be promoted in other areas of the world.

PROBIOTIC LACTIC ACID BACTERIA FROM ADUWA KO JAANR, A LESSER-KNOWN FERMENTED GINGER BEVERAGE FROM EASTERN HIMALAYAN REGION

The Eastern Himalayan natives enjoy drinking Aduwa ko jaanr, a traditionally fermented mild-alcoholic ginger brew. Studies on manufacturing process and microbiological dynamics are infrequent for Aduwa ko jaanr. Current study analyzed the probiotic properties of Lactic Acid Bacteria (LAB) associated with Aduwa ko jaanr, using in-vitro method, simulating the conditions of intestinal tract. Three LAB isolates were screened and selected for preliminary characterization (morphological and biochemical). Isolates were identified as Lactiplantibacillus argentoratensis AKJ(W), Lactiplantibacillus argentoratensis AKJ(Y), and Levilactobacillus brevis AKJ(P) by 16S rRNA sequencing. Studies on growth kinetics of stationary phase and formation times of secondary metabolites with probiotic effects were conducted. Probiotic tests, namely acid-bile tolerance, phenol tolerance, cell surface hydrophobicity, auto-aggregation property, adherence to mammalian cell line, antibiotic susceptibility, antimicrobial activity and radical scavenging activity were performed. Results indicated the isolates to have health-benefiting properties with antibiotic resistance and inhibiting human pathogens. Isolates are predicted to survive in gut environment as they tolerated high bile salt concentration (0.5%), low pH (pH2) and high phenol concentration (0.6%). Results of cell surface hydrophobicity, auto-aggregation, and mammalian cell line (HEK 293) adherence tests suggested that isolates could adhere and possibly colonize intestine's inner wall. High radical scavenging activity of isolates suggested overall antioxidant property of the fermented beverage. MAR index showed isolates’ resistance to different antibiotics, indicating that their action is unaffected even when administered during illness. The present study suggests that LAB in Aduwa ko jaanr has potential probiotic properties which makes it an appropriate traditional beverage conferring health benefits.

Investigation of the Functional Components in Health Beverages Made from Polygonatum cyrtonema Rhizomes Provides Primary Evidence to Support Their Claimed Health Benefits.

This study aims to understand the functional component compositions of traditional herbal health beverages made from Polygonatum cyrtonema rhizomes and to reveal the pharmacodynamic chemical basis for their claimed health benefits. Two traditional methods, rhizome decoction and rhizome infusion, were used to make health herbal beverages, including "Huangjin" tea and "Huangjin" wine, respectively. The secondary metabolites of "Huangjin" beverages were investigated and compared by widely targeted metabolomics. The results clearly showed that the major functional components in "Huangjin" beverages were phenolic acids, flavonoids, and alkaloids. The "Huangjin" wine has a greater variety of flavonoids and alkaloids than "Huangjin" tea, and the functional components in "Huangjin" wine were more abundant than those in "Huangjin" tea. Homoisoflavones and amide alkaloids were the dominating flavonoids and alkaloids in "Huangjin" wine, respectively. Continuous rhizome infusion could not increase the content of functional components in "Huangjin" wine. In conclusion, this study not only provides primary evidence to support the claimed health benefits of "Huangjin" beverages but also suggests that making traditional herbal beverages by rhizome infusion has superior health benefits than making them by rhizome decoction, which is attributed to the higher yields of functional components extracted by Chinese liquor than hot water. Therefore, Chinese liquor shows advantages in its use as a superior binary ethanol-water solvent in making herbal health beverages to enhance the solubility of poorly water-soluble functional components.