Summary
This laboratory study examined how sugar concentration during butterfly pea flower kombucha fermentation influences antibacterial activity against ESBL-producing E. coli. Higher sugar concentrations (30%) were associated with increased total phenol content (1253.87 mg GAE/L) and larger inhibition zones (26.46 mm), exceeding the positive control meropenem. The findings suggest potential for fermented butterfly pea flower beverages as a source of natural antibacterial compounds, though further work is needed to establish clinical relevance.
Regional applicability
This Indonesian laboratory study has limited direct applicability to United Kingdom practice, as it addresses antibiotic resistance management through traditional fermented beverages rather than conventional pharmaceuticals or dietary interventions aligned with UK food safety and clinical governance frameworks. The in vitro findings would require substantial development before relevance to UK food or clinical contexts.
Key measures
Total phenol content (mg GAE/L), inhibition zone diameter (mm) by disc diffusion assay, phytochemical composition (flavonoids, alkaloids, saponins, tannins)
Outcomes reported
The study measured total phenol content and antibacterial inhibition zones of butterfly pea flower kombucha fermented at different sugar concentrations (10%, 20%, 30%) against extended-spectrum beta-lactamase-producing Escherichia coli.
Direct research
The study experimentally varies sugar during butterfly-pea kombucha fermentation and measures beverage phenols and disc-diffusion inhibition.
Limits: Food fermentation laboratory experiment; inhibition zones against ESBL E. coli are not evidence that drinking kombucha treats infection, nor a human safety/dietary effect.
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