The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals with Excess Body Weight in a Weight Loss Intervention: A Randomized Controlled Trial DOI Creative Commons
Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Udielle Vermelho Lacerda

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3635 - 3635

Published: Nov. 14, 2024

Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing intestinal microbiota composition, and metabolomics. The present study is pioneer in investigating the of GTK consumption individuals with excess body weight. This randomized controlled trial, lasting ten weeks, two groups placed under an energy-restricted diet: control (CG, n = 29), (KG, 30; 200 mL/d). Biological samples questionnaires were collected before after intervention. Microbiota analysis used amplification V4 region 16S rRNA. Serum untargeted metabolomics HPLC-TOF mass spectrometry. Intestinal permeability considered urine excretion lactulose mannitol, plasma zonulin, LPS-binding protein. After intervention, no differences related to found between groups, but only CG had increased fecal pH, lactulose/mannitol ratio, zonulin. In addition this, KG reported lower gastrointestinal symptoms motility compared CG, discriminant metabolites (e.g., diethyl malonate) strictly KG. did not significantly improve gut permeability. However, ameliorated positively influenced serum metabolome, which may contribute enhancing metabolic health

Language: Английский

Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content DOI Creative Commons

Geun-Hyung Kim,

Kwang-Rim Baek,

Ga-Eun Lee

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(1), P. 17 - 17

Published: Jan. 2, 2025

Kombucha, a fermented tea beverage, is produced through the symbiotic interaction of several microbial strains, including acetic acid bacteria, lactic and yeast, collectively known as culture bacteria yeast (SCOBY). As its health benefits distinctive flavor gain wider recognition, consumer demand research on kombucha fermentation have increased. This study focused developing starter cultures to produce functional precision technology using selected strains newly isolated from food sources. The bacterial were evaluated based their characteristics. Notably, strain was chosen for ability overproduce γ-amino butyric (GABA), component enhance cognitive function reduce mental stress. To GABA-fortified kombucha, single Acetobacter pasteurianus, Lactiplantibacillus plantarum, Saccharomyces cerevisiae mixed used cultures. By optimizing inoculation ratios initial sugar concentration, enriched with acid, GABA successfully produced. resulting demonstrated 2.2 mg/L production 1.15 times higher antioxidant activity after fermentation, highlighting enhanced health-promoting properties.

Language: Английский

Citations

0
Functionalized Bacterial Cellulose: A Potential Sustainable Adsorbent for Methylene Blue Removal DOI Creative Commons
Aldo Amaro-Reyes,

Karina Marín-Medina,

Monserrat Escamilla‐García

et al.

Polysaccharides, Journal Year: 2025, Volume and Issue: 6(1), P. 8 - 8

Published: Jan. 30, 2025

The printing and dyeing industries generate wastewater containing toxic, hard-to-degrade organic dyes like methylene blue (MB). Recent research focuses on biodegradable, renewable materials such as cellulose-based absorbents to address this issue. This study investigates bacterial cellulose (BC) functionalized with citric acid a sustainable adsorbent for MB removal. BC, by-product of kombucha fermentation, is acid, its adsorption capacity analyzed. BC production reaches 3.65 ± 0.16 g L−1 by day 12. Using 0.05 (FBC) at pH 7, maximum 13.22 1.27 mg g−1 achieved 600 over 60 min. mechanism complex, both pseudo-first- pseudo-second-order models fitting well 20 °C, 40 70 °C. carboxyl groups bind the hydroxyl fibers via esterification, altering material’s charge, reactivity, thermal, crystallinity properties. functionalization enhances BC’s capacity, making it promising material bioremediation in circular systems.

Language: Английский

Citations

0
Kombucha: An Old Tradition into a New Concept of a Beneficial, Health-Promoting Beverage DOI Creative Commons

Dhuelly Kelly Almeida Andrade,

Boying Wang,

Emília Maria França Lima

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(9), P. 1547 - 1547

Published: April 28, 2025

Kombucha is an ancient, fermented beverage that has gained increasing popularity worldwide due to its potential health benefits. Its origins trace back China, from where it spread across Asia and Europe before reaching the modern global market. The fermentation of kombucha mediated by a Symbiotic Culture Bacteria Yeasts (SCOBY), comprising yeasts, acetic acid bacteria, lactic bacteria. microbial consortium plays crucial role in production organic acids bioactive metabolites, shaping sensory characteristics beverage. Given growing interest as functional beverage, this study aims explore historical background, process, microbiological composition, including key bacteria their interactions. Additionally, we describe effects kombucha, particularly antimicrobial antioxidant activity, probiotic strains associated with safety considerations while also addressing risks consumption. Although several studies suggested may have antioxidants, antimicrobial, properties, well contribute gut microbiota regulation immune system support, there significant variability composition especially artisanal preparations. This poses challenges standardizing ensuring consistent safety. risk contamination further underscores importance adhering strict sanitary standards. To scientifically validate benefits guarantee safe consumption, research larger sample sizes robust methodologies essential. findings will deeper understanding properties provide scientific support for beneficial applications.

Language: Английский

Citations

0
Chemical, microbial, and functional characterization of a new fruity probiotic kombucha DOI

Thiago Okagawa Silva,

Giselle Nobre Costa, Marcos dos Santos Lima

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 198, P. 115398 - 115398

Published: Nov. 18, 2024

Language: Английский

Citations

3
Sustainable kombucha production: a conceptual framework integrating life cycle assessment and circular economy principles DOI
Danny Isaías Vera-Guerrero, L. Mendoza,

Génesis Bucaram Lara

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104996 - 104996

Published: April 1, 2025

Language: Английский

Citations

0
The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals with Excess Body Weight in a Weight Loss Intervention: A Randomized Controlled Trial DOI Creative Commons
Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Udielle Vermelho Lacerda

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3635 - 3635

Published: Nov. 14, 2024

Green tea kombucha (GTK) has emerged as a promising probiotic fermented beverage. Few studies have investigated its effect on human health, mainly focusing intestinal microbiota composition, and metabolomics. The present study is pioneer in investigating the of GTK consumption individuals with excess body weight. This randomized controlled trial, lasting ten weeks, two groups placed under an energy-restricted diet: control (CG, n = 29), (KG, 30; 200 mL/d). Biological samples questionnaires were collected before after intervention. Microbiota analysis used amplification V4 region 16S rRNA. Serum untargeted metabolomics HPLC-TOF mass spectrometry. Intestinal permeability considered urine excretion lactulose mannitol, plasma zonulin, LPS-binding protein. After intervention, no differences related to found between groups, but only CG had increased fecal pH, lactulose/mannitol ratio, zonulin. In addition this, KG reported lower gastrointestinal symptoms motility compared CG, discriminant metabolites (e.g., diethyl malonate) strictly KG. did not significantly improve gut permeability. However, ameliorated positively influenced serum metabolome, which may contribute enhancing metabolic health

Language: Английский

Citations

0