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Abstract
Background: Fermentation of green tea with kombucha starter can increase the content of polyphenols and catechins. Both of these secondary metabolites have antibacterial and antioxidant activity. The transdermal patch can be applied to the skin as an antibacterial.
Objective: The purpose of this study was to formulate a patch of kombucha green tea that has antibacterial activity against S. aureus.
Method: The research started with the fermentation of kombucha green tea; patch formulations with kombucha variations of 10% (F1), 15% (F2), and 20% (F3); patch evaluation; and activity testing using the paper disc diffusion method.
Results: The results showed an increase in antibacterial activity in kombucha green tea (fermented) by 40.58%. The evaluation results of the kombucha patch show that all formulas (F1, F2, and F3) have a weight and thickness that are not significantly different from the comparison (market patches), while the pH stability shows that all formulas show a stable pH for 28 days of storage.
Conclusion: Kombucha green tea can be formulated in the form of a patch and has potential as an antibacterial against S. aureus.
Keywords: Green tea, kombucha, paper disc diffusion, patch, S. aureus
Intisari
Latar belakang: Fermentasi teh hijau dengan stater kombucha dapat meningkatkan kandungan polifenol dan katekin. Kedua metabolit sekunder tersebut mempunyai aktivitas sebagai antibakteri dan aktioksidan. Patch merupakan sediaan transdermal yang dapat diaplikasikan di kulit sebagai antibakteri.
Tujuan: Penelitian yang telah dilakukan bertujuan untuk melakukan formulasi sediaan patch dari kombucha teh hijau yang mempunyai aktivitas sebagai antibakteri terhadap S. aureus.
Metode: Tahapan penelitian dimulai dari fermentasi kombucha teh hijau; formulasi patch dengan variasi kombucha 10% (F1), 15% (F2), dan 20% (F3); evaluasi sediaan patch; dan uji aktivitas menggunakan metode difusi cakram kertas.
Hasil: Hasil penelitian menunjukan peningkatan aktivitas antibakteri pada kombucha teh hijau (hasil fermentasi) sebesar 40,58%. Hasil evaluasi patch kombucha, semua formula (F1, F2, dan F3) mempunyai bobot dan ketebalan yang tidak berbeda signifikan dengan pembanding (patch yang ada di pasaran), sedangkan stabilitas pH, semua formula menunjukan pH yang stabil selama penyimpanan 28 hari.
Kesimpulan: Kombucha teh hijau dapat diformulasikan dalam bentuk sediaan patch dan mempunyai potensi sebagai antibakteri terhadap S. aureus.
Kata kunci: Difusi cakram kertas, kombucha, patch, S. aureus, teh hijau
Keywords
Article Details
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References
- Al Hanbali O.A., Khan H.M.S., Sarfraz M., Arafat M., Ijaz S., & Hameed A. (2019). Transdermal Patches: Design and Current Approaches To Painless Drug Delivery. Acta Pharm, 69, 197–215. https://doi.org/10.2478/acph-2019-0016
- Amarasinghe H., Weerakkody N.S., & Waisundara V.Y. (2018). Evaluation of Physicochemical Properties and Antioxidant Activities Of Kombucha “Tea Fungus” During Extended Periods of Fermentation. Food Science & Nutrition, 6, 659–665. https://doi.org/10.1002/fsn3.605
- Balouiri M., Sadiki M., & Ibnsouda S.K. (2016). Methods For In Vitro Evaluating Antimicrobial Activity: A Review. Journal of Pharmaceutical Analysis, 6, 71–79. https://doi.org/10.1016/j.jpha.2015.11.005
- Bhattacharya D., Bhattacharya S., Patra M.M., Chakravorty S., Sarkar S., Chakraborty W., Koley H., & Gachhui R. (2016). Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens. Curr. Microbiol, 73, 885–896. https://doi.org/10.1007/s00284-016-1136-3
- Chakravorty S., Bhattacharya S., Chatzinotas A., Chakraborty W., Bhattacharya D., & Gachhui R. (2016). Kombucha Tea Fermentation: Microbial and Biochemical Dynamics. International Journal of Food Microbiology, 220, 63–72. https://doi.org/10.1016/j.ijfoodmicro.2015.12.015
- Chourasia S., Shukla T., Dangi S., Upmanyu N., & Jain N. (2019). Formulation and Evaluation Of Matrix Transdermal Patches Of Meloxicam. Journal of Drug Delivery and Therapeutics, 9(1-s), 209–213. https://doi.org/10.22270/jddt.v9i1-s.2326
- Dufresne C., & Farnworth E. (2000). Tea, Kombucha, and Health : A Review. Food Research International, 33, 409–421. https://doi.org/10.1016/S0963-9969(00)00067-3
- Gaggìa F., Baffoni L., Galiano M., Nielsen D.S., Jakobsen R.R., Castro-Mejía J.L., Bosi S., Truzzi F., Musumeci F., Dinelli G., & Di Gioia D. (2019). Kombucha beverage From Green, Black And Rooibos Teas: A comparative Study Looking At Microbiology, Chemistry And Antioxidant Activity. Nutrients, 11(1), 1–22. https://doi.org/10.3390/nu11010001
- Gopal J., Muthu M., Paul D., Kim D.H., & Chun S. (2016). Bactericidal Activity of Green Tea Extracts: The Importance of Catechin Containing Nano Particles. Scientific Reports, 6(19710), 1-14. https://doi.org/10.1038/srep19710
- Hudzicki J. (2012). Kirby-Bauer Disk Diffusion Susceptibility Test Protocol Author Information. American Society For Microbiology, 1–23.
- Ivanišová E., Meňhartová K., Terentjeva M., Harangozo Ľ., Kántor A., & Kačániová M. (2020). The Evaluation of Chemical, Antioxidant, Antimicrobial and Sensory Properties of Kombucha Tea Beverage. Journal Food Science Technology. 57, 1840–1846. https://doi.org/10.1007/s13197-019-04217-3
- Kriplani P., Sharma A., Aman Pun, P., Chopra B., Dhingra A., & Deswal G. (2018). Formulation and Evaluation of Transdermal Films of Diclofenac Sodium. Global Journal of Pharmacy & Phramaceutical Sciences, 4(5), 1–5. https://doi.org/0.19080/GJPPS.2018.04.555647
- Kumar V., & Joshi V.K. (2016). Kombucha : Technology, Microbiology, Production, Composition and Therapeutic Value. International Journal of Food and Fermentation Technology, 6, 13. https://doi.org/10.5958/2277-9396.2016.00022.2
- Laureys D., Britton S.J., & De Clippeleer J. (2020). Kombucha Tea Fermentation: A Review. Journal of the American Society Brew. Chem, 78, 165–174. https://doi.org/10.1080/03610470.2020.1734150
- Muhsinin S., Ramadhan S., Astuti P., & Jafar G. (2017). Application of Fermentation Technique to Antioxidant Activity of Soybeans ( Glycine max ( L .) Merr ) Incorporated in Gel. Journal of Chemical and Pharmaceutical Research, 9(10), 237–241.
- Narmada I.B., Sarasati A., Wicaksono S., Rezkita F., Putra Wibawa K.G., Hayaza S., Nugraha A.P. (2020). Phytochemical screening, Antioxidant Activity, Functional Groups and Chemical Element Characterization Analysis Of (-)-Epigallocatechin-3Gallate (EGCG) in East Javanese Green Tea Methanolic Extract: An Experimental In Vitro Study. Systematic Review Pharmacy, 11(5), 511–519. https://doi.org/10.31838/srp.2020.5.68
- Parvez M.A.K., Saha K., Rahman J., Munmun R.A., Rahman M.A., Dey S.K., Rahman M.S., Islam S., & Shariare M.H. (2019). Antibacterial Activities of Green Tea Crude Extracts and Synergistic Effects Of Epigallocatechingallate (EGCG) With Gentamicin Against MDR Pathogens. Heliyon 5, 1–5. https://doi.org/10.1016/j.heliyon.2019.e02126
- Rahardiyan D. (2019). Antibacterial Potential of Catechin of Tea (Camellia sinensis) and Its Applications. Food Research, 3(1), 1–6. https://doi.org/10.26656/fr.2017.3(1).097
- Safitri W.N., & Irdawati I. (2020). Antibacterial Activities of Kombucha Tea From Some Types of Variations of Tea on Escherichia coli and Staphylococcus aureus. Bioscience 4, 197–206. https://doi.org/10.24036/0202042105679-0-00
- Salim, M., Sulistyaningrum, N., Isnawati, A., Sitorus, H., Yahya, Ni’imah, T., 2016. Karakterisasi Simplisia dan Ekstrak Kulit Buah Duku (Lansium domesticum Corr) dari Provinsi Sumatera Selatan dan Jambi Characterization of Simplicia and The Peel Extract of Duku (Lansium domesticum Corr) from South Sumatera and Jambi Province. Jurnal Kefarmasian Indonesia, 6, 117–128.
- Setyawan, E.., Pratama, P.Y.., Budiputra, D.., 2001. Optimasi Formula Matriks Patch Ketoprofen Transdermal Menggunakan Kombinasi Asam Oleat Dan Minyak Atsiri Bunga Cempaka Putih (Michelia alba) Sebagai Permeation Enhancer. Jurnal Farmasi Udayana, 4, 37–44.
- Shahbazi H., Hashemi Gahruie H., Golmakani M.T., Eskandari M.H., & Movahedi M. (2018). Effect of Medicinal Plant Type And Concentration On Physicochemical, Antioxidant, Antimicrobial, And Sensorial Properties of Kombucha. Food Science & Nutrition, 6, 2568–2577. https://doi.org/10.1002/fsn3.873
- Tanaka T., & Kouno I. (2003). Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism. Food Sci. Technol. Res. 9, 128–133. https://doi.org/10.3136/fstr.9.128
- Tu Y.Y., Xia H.L., & Watanabe N. (2005). The Changes of Catechins During The Fermentation of Green Tea. Prikladnaya Biokhimiya I Mikrobiologiya, 41(6), 652–655. https://doi.org/10.1007/s10438-005-0104-7
- Villarreal-Soto S.A., Beaufort S., Bouajila J., Souchard J.P., & Taillandier P. (2018). Understanding Kombucha Tea Fermentation: A Review. Journal of Food Science, 83(3), 580–588. https://doi.org/10.1111/1750-3841.14068
- Yati K., & Pamungkas S.T. (2018). The Formulation of Carvedilol Transdermal Patch With Resin Gum As Rate Control. Pharmaciana, 8(1), 135. https://doi.org/10.12928/pharmaciana.v8i1.9308
- Zubaidah E., Apriyadi T.E., Kalsum U., Widyastuti E., Estiasih T., Srianta I., & Blanc P.J. (2018). In Vivo Evaluation of Snake Fruit Kombucha As Hyperglycemia Therapeutic Agent. International Food Research Journal, 25, 453–457.
References
Al Hanbali O.A., Khan H.M.S., Sarfraz M., Arafat M., Ijaz S., & Hameed A. (2019). Transdermal Patches: Design and Current Approaches To Painless Drug Delivery. Acta Pharm, 69, 197–215. https://doi.org/10.2478/acph-2019-0016
Amarasinghe H., Weerakkody N.S., & Waisundara V.Y. (2018). Evaluation of Physicochemical Properties and Antioxidant Activities Of Kombucha “Tea Fungus” During Extended Periods of Fermentation. Food Science & Nutrition, 6, 659–665. https://doi.org/10.1002/fsn3.605
Balouiri M., Sadiki M., & Ibnsouda S.K. (2016). Methods For In Vitro Evaluating Antimicrobial Activity: A Review. Journal of Pharmaceutical Analysis, 6, 71–79. https://doi.org/10.1016/j.jpha.2015.11.005
Bhattacharya D., Bhattacharya S., Patra M.M., Chakravorty S., Sarkar S., Chakraborty W., Koley H., & Gachhui R. (2016). Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens. Curr. Microbiol, 73, 885–896. https://doi.org/10.1007/s00284-016-1136-3
Chakravorty S., Bhattacharya S., Chatzinotas A., Chakraborty W., Bhattacharya D., & Gachhui R. (2016). Kombucha Tea Fermentation: Microbial and Biochemical Dynamics. International Journal of Food Microbiology, 220, 63–72. https://doi.org/10.1016/j.ijfoodmicro.2015.12.015
Chourasia S., Shukla T., Dangi S., Upmanyu N., & Jain N. (2019). Formulation and Evaluation Of Matrix Transdermal Patches Of Meloxicam. Journal of Drug Delivery and Therapeutics, 9(1-s), 209–213. https://doi.org/10.22270/jddt.v9i1-s.2326
Dufresne C., & Farnworth E. (2000). Tea, Kombucha, and Health : A Review. Food Research International, 33, 409–421. https://doi.org/10.1016/S0963-9969(00)00067-3
Gaggìa F., Baffoni L., Galiano M., Nielsen D.S., Jakobsen R.R., Castro-Mejía J.L., Bosi S., Truzzi F., Musumeci F., Dinelli G., & Di Gioia D. (2019). Kombucha beverage From Green, Black And Rooibos Teas: A comparative Study Looking At Microbiology, Chemistry And Antioxidant Activity. Nutrients, 11(1), 1–22. https://doi.org/10.3390/nu11010001
Gopal J., Muthu M., Paul D., Kim D.H., & Chun S. (2016). Bactericidal Activity of Green Tea Extracts: The Importance of Catechin Containing Nano Particles. Scientific Reports, 6(19710), 1-14. https://doi.org/10.1038/srep19710
Hudzicki J. (2012). Kirby-Bauer Disk Diffusion Susceptibility Test Protocol Author Information. American Society For Microbiology, 1–23.
Ivanišová E., Meňhartová K., Terentjeva M., Harangozo Ľ., Kántor A., & Kačániová M. (2020). The Evaluation of Chemical, Antioxidant, Antimicrobial and Sensory Properties of Kombucha Tea Beverage. Journal Food Science Technology. 57, 1840–1846. https://doi.org/10.1007/s13197-019-04217-3
Kriplani P., Sharma A., Aman Pun, P., Chopra B., Dhingra A., & Deswal G. (2018). Formulation and Evaluation of Transdermal Films of Diclofenac Sodium. Global Journal of Pharmacy & Phramaceutical Sciences, 4(5), 1–5. https://doi.org/0.19080/GJPPS.2018.04.555647
Kumar V., & Joshi V.K. (2016). Kombucha : Technology, Microbiology, Production, Composition and Therapeutic Value. International Journal of Food and Fermentation Technology, 6, 13. https://doi.org/10.5958/2277-9396.2016.00022.2
Laureys D., Britton S.J., & De Clippeleer J. (2020). Kombucha Tea Fermentation: A Review. Journal of the American Society Brew. Chem, 78, 165–174. https://doi.org/10.1080/03610470.2020.1734150
Muhsinin S., Ramadhan S., Astuti P., & Jafar G. (2017). Application of Fermentation Technique to Antioxidant Activity of Soybeans ( Glycine max ( L .) Merr ) Incorporated in Gel. Journal of Chemical and Pharmaceutical Research, 9(10), 237–241.
Narmada I.B., Sarasati A., Wicaksono S., Rezkita F., Putra Wibawa K.G., Hayaza S., Nugraha A.P. (2020). Phytochemical screening, Antioxidant Activity, Functional Groups and Chemical Element Characterization Analysis Of (-)-Epigallocatechin-3Gallate (EGCG) in East Javanese Green Tea Methanolic Extract: An Experimental In Vitro Study. Systematic Review Pharmacy, 11(5), 511–519. https://doi.org/10.31838/srp.2020.5.68
Parvez M.A.K., Saha K., Rahman J., Munmun R.A., Rahman M.A., Dey S.K., Rahman M.S., Islam S., & Shariare M.H. (2019). Antibacterial Activities of Green Tea Crude Extracts and Synergistic Effects Of Epigallocatechingallate (EGCG) With Gentamicin Against MDR Pathogens. Heliyon 5, 1–5. https://doi.org/10.1016/j.heliyon.2019.e02126
Rahardiyan D. (2019). Antibacterial Potential of Catechin of Tea (Camellia sinensis) and Its Applications. Food Research, 3(1), 1–6. https://doi.org/10.26656/fr.2017.3(1).097
Safitri W.N., & Irdawati I. (2020). Antibacterial Activities of Kombucha Tea From Some Types of Variations of Tea on Escherichia coli and Staphylococcus aureus. Bioscience 4, 197–206. https://doi.org/10.24036/0202042105679-0-00
Salim, M., Sulistyaningrum, N., Isnawati, A., Sitorus, H., Yahya, Ni’imah, T., 2016. Karakterisasi Simplisia dan Ekstrak Kulit Buah Duku (Lansium domesticum Corr) dari Provinsi Sumatera Selatan dan Jambi Characterization of Simplicia and The Peel Extract of Duku (Lansium domesticum Corr) from South Sumatera and Jambi Province. Jurnal Kefarmasian Indonesia, 6, 117–128.
Setyawan, E.., Pratama, P.Y.., Budiputra, D.., 2001. Optimasi Formula Matriks Patch Ketoprofen Transdermal Menggunakan Kombinasi Asam Oleat Dan Minyak Atsiri Bunga Cempaka Putih (Michelia alba) Sebagai Permeation Enhancer. Jurnal Farmasi Udayana, 4, 37–44.
Shahbazi H., Hashemi Gahruie H., Golmakani M.T., Eskandari M.H., & Movahedi M. (2018). Effect of Medicinal Plant Type And Concentration On Physicochemical, Antioxidant, Antimicrobial, And Sensorial Properties of Kombucha. Food Science & Nutrition, 6, 2568–2577. https://doi.org/10.1002/fsn3.873
Tanaka T., & Kouno I. (2003). Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism. Food Sci. Technol. Res. 9, 128–133. https://doi.org/10.3136/fstr.9.128
Tu Y.Y., Xia H.L., & Watanabe N. (2005). The Changes of Catechins During The Fermentation of Green Tea. Prikladnaya Biokhimiya I Mikrobiologiya, 41(6), 652–655. https://doi.org/10.1007/s10438-005-0104-7
Villarreal-Soto S.A., Beaufort S., Bouajila J., Souchard J.P., & Taillandier P. (2018). Understanding Kombucha Tea Fermentation: A Review. Journal of Food Science, 83(3), 580–588. https://doi.org/10.1111/1750-3841.14068
Yati K., & Pamungkas S.T. (2018). The Formulation of Carvedilol Transdermal Patch With Resin Gum As Rate Control. Pharmaciana, 8(1), 135. https://doi.org/10.12928/pharmaciana.v8i1.9308
Zubaidah E., Apriyadi T.E., Kalsum U., Widyastuti E., Estiasih T., Srianta I., & Blanc P.J. (2018). In Vivo Evaluation of Snake Fruit Kombucha As Hyperglycemia Therapeutic Agent. International Food Research Journal, 25, 453–457.