Changes in free sugar, organic acid, and EtOH contents in primary fermented kombucha. Results shown are mean±SD (n=3).|@|~(^,^)~|@|Changes in free sugar, organic acid, and EtOH contents in various secondary fermented kombucha. Results shown are mean±SD(n=3).|@|~(^,^)~|@|Effects of various secondary fermented kombucha on DPPH radical scavenging activities. DPPH radical scavenging ability was quantified, expressed as a percentage of DPPH radical scavenging ability, and shown as the mean±SD (n=3). One-way ANOVA was performed for the data analysis, followed by Tukey’s post-hoc test. *P<0.05 and ***P<0.001, compared to that of the primary.|@|~(^,^)~|@|Cytotoxicity profile and NO inhibitory effects of various secondary fermented kombucha on RAW 264.7 cells. Cell viability and NO inhibitor activity was quantified, expressed as a percentage of cell viability and NO inhibitor activity, and shown as the mean±SD (n=3). One-way ANOVA was performed for the data analysis, followed by Tukey’s post-hoc test. *P<0.05, compared to that of the primary.

Journal of the Korean Society of Food Science and Nutrition 2022;51:811~818 https://doi.org/10.3746/jkfn.2022.51.8.811