Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Foods, Journal Year: 2023, Volume and Issue: 12(9), P. 1818 - 1818

Published: April 27, 2023

Kombucha is a traditional health beverage produced by fermenting sweetened tea with symbiotic culture of bacteria and yeasts. Consumption kombucha beverages has been growing there commercially available worldwide as one the most famous low-alcohol beverages. have claimed to beneficial effects on human because they contain variety bioactive compounds that possess various functional properties. At present, several kinds raw material (e.g., milk, fruit, vegetables, herbs) fermented consortium consumed Although studies written regarding biological activities materials, however little information characterization their components well from many mixtures. Several pharmacological were reviewed in scientific literature, describing potential implications for health. In addition, adverse toxicity consumption also reviewed. this study, we focused main latest including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, antihyperlipidemic vitro vivo studies.

Language: Английский

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Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10

Published: Aug. 1, 2023

Kombucha is a popular fermented tea that has attracted considerable attention due, in part, to its suggested health benefits. Previous results from animal models led us hypothesize kombucha may reduce blood sugar levels humans with diabetes. The objective of this pilot clinical study was evaluate for anti-hyperglycemic activities adults diabetes mellitus type II.The organized as prospective randomized double-blinded crossover at single-center urban hospital system. Participants (n = 12) were instructed consume either product or placebo control (each 240 mL) 4 weeks. After an 8-week washout period, participants consumed the alternate product. Fasting glucose self-determined baseline and 1 weeks during each treatment period. Secondary outcomes, including overall health, insulin requirement, gut skin mental vulvovaginal measured by questionnaire same time points. microbiota assessed selective culturing 16S rRNA gene (bacteria) ITS (fungi) sequencing. Fermentation end products HPLC. Statistical significance changes fasting determined using paired, two-tailed student's t-tests.Kombucha lowered average compared (164 vs. 116 mg/dL, p 0.035), whereas did not (162 141 0.078). microbiota, cultural enumeration, mainly comprised lactic acid bacteria, acetic yeast, group present about 106 colony forming units (CFU)/mL. Likewise, sequencing confirmed bacteria most abundant showed Dekkera yeast. primary fermentation acids, both less than 1%. Ethanol 1.5%.Although limited small sample size, associated reduced Larger follow-up studies are warranted.ClinicalTrials.gov, identifier NCT04107207.

Language: Английский

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Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104891 - 104891

Published: Jan. 1, 2025

Language: Английский

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Innovative approaches to enhancing kombucha through flavour additives: a phytochemical and antioxidant analysis

Food & Function, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

The study aimed to evaluate the phytochemical profile (flavonoids, phenolic acids, caffeine, vitamin C, and acetic acid), in vitro antioxidant potential, total polyphenol flavonoid content, as well pH of eight green tea-based kombuchas.

Language: Английский

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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Foods, Journal Year: 2022, Volume and Issue: 11(19), P. 3045 - 3045

Published: Sept. 30, 2022

Kombucha is a fermented tea with long history of production and consumption. It has been gaining popularity thanks to its refreshing taste assumed beneficial properties. The microbial community responsible for fermentation-acetic acid bacteria (AAB), yeasts, lactic (LAB)-is mainly found embedded in an extracellular cellulosic matrix located at the liquid-air interphase. To optimize process investigate contribution individual strains, collection 26 unique strains was established from artisanal-scale kombucha production; it included 13 AAB, 12 one LAB. Among these, distinctive namely Novacetimonas hansenii T7SS-4G1, Brettanomyces bruxellensis T7SB-5W6, Zygosaccharomyces parabailii T7SS-4W1, were used mono- co-culture fermentations. monocultures highlighted important species-specific differences metabolism sugars organic acids, while binary co-cultures demonstrated roles played by yeasts cellulose typical volatile acidity. Aroma complexity sensory perception comparable between reconstructed (with three strains) native consortia. This study provided broad picture strains' metabolic signatures, facilitating standardization order obtain product desired characteristics modulating presence or abundance.

Language: Английский

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Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages

Foods, Journal Year: 2023, Volume and Issue: 12(9), P. 1905 - 1905

Published: May 6, 2023

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by symbiotic culture bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant anti-inflammatory effects. Alternative raw materials have been used create new kombucha or kombucha-like products. Coffee the most important food commodity worldwide generates large amounts by-products during harvest post-harvest processing. The main coffee by-product dried fruit skin pulp, popularly known as cascara. To date, no studies evaluated potential bioactivity cascara kombucha. In this study, we aimed measure compare effects infusions kombuchas made with arabica cascaras (n = 2) black tea leaves 1), fermented for 0, 3, 6, 9 days on intracellular production Reactive Oxygen Species (ROS) Nitric Oxide (NO) in model cells. Oxidative stress was induced HK-2 cells indoxyl sulfate (IS) high glucose (G). Inflammation lipopolysaccharide (LPS) RAW 264.7 macrophage. contents phenolic compounds, caffeine, other physicochemical parameters were evaluated. best our knowledge, first study providing information bioactive profile Fermentation caused release bound compounds from infusions, especially total chlorogenic acids, an average increase 5.4 10.7 mg/100 mL (98%) 2.6-3.4 (30%) kombucha, respectively, up day 9. All beverages reduced (p < 0.0001) similarly ROS (41% reduction, average) uric acid (10-55%) concentrations cells, reversing oxidative stress. also 0.0001, 81-90%) NO formation LPS-induced macrophages, exhibiting effect. These health benefits may be attributed polyphenols whose comparable all beverages. showed similar C. produce healthy support sustainable production.

Language: Английский

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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage

International Journal of Food Microbiology, Journal Year: 2022, Volume and Issue: 382, P. 109934 - 109934

Published: Sept. 16, 2022

Language: Английский

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Nanobacterial Cellulose from Kombucha Fermentation as a Potential Protective Carrier of Lactobacillus plantarum under Simulated Gastrointestinal Tract Conditions

Polymers, Journal Year: 2023, Volume and Issue: 15(6), P. 1356 - 1356

Published: March 8, 2023

Kombucha bacterial cellulose (KBC), a by-product of kombucha fermentation, can be used as biomaterial for microbial immobilization. In this study, we investigated the properties KBC produced from green tea fermentation on days 7, 14, and 30 its potential protective carrier Lactobacillus plantarum, representative beneficial bacteria. The highest yield (6.5%) was obtained day 30. Scanning electron microscopy showed development changes in fibrous structure over time. They had crystallinity indices 90–95%, crystallite sizes 5.36–5.98 nm, are identified type I according to X-ray diffraction analysis. 30-day surface area 19.91 m2/g, which measured using Brunauer–Emmett–Teller method. This immobilize L. plantarum TISTR 541 cells adsorption–incubation method, by 16.20 log CFU/g immobilized achieved. amount decreased 7.98 after freeze-drying 2.94 being exposed simulated gastrointestinal tract conditions (HCl pH 2.0 0.3% bile salt), whereas non-immobilized culture not detected. indicated deliver bacteria tract.

Language: Английский

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Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits

Fermentation, Journal Year: 2023, Volume and Issue: 9(4), P. 326 - 326

Published: March 25, 2023

The use of alternative ingredients in the production kombucha has seen a recent increase. Our research aimed to characterize chemical, nutritional, microbial, and aromatic profiles beverages prepared with strawberry tree (Arbutus unedo) fruits fermented three different SCOBYs for 21 days. analyses showed similar levels microbiological groups (aerobic mesophilic microorganisms, lactic acid bacteria, acetic yeasts)among used. studied displayed decrease pH value carbohydrate content, protein degradation was also observed as fermentation progressed. However, increase total phenolic compounds during first week proved be point interest. A 20 volatile organic were detected, giving sensory qualities beverages: higher ethanol, benzaldehyde-4-ethyl, or depending on SCOBY results obtained indicated that might an beverage notable nutritional properties, time composition being identified crucial factors.

Language: Английский

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Are Fermented Foods Effective against Inflammatory Diseases?

International Journal of Environmental Research and Public Health, Journal Year: 2023, Volume and Issue: 20(3), P. 2481 - 2481

Published: Jan. 30, 2023

Fermented foods have been used over the centuries in various parts of world. These are rich nutrients and produced naturally using biological tools like bacteria fungi. Fermentation edible has rooted ancient cultures to keep food for preservation storage a long period time with desired or enhanced nutritional values. Inflammatory diseases rheumatoid arthritis, osteoarthritis, chronic inflammatory pain disorders that difficult treat, current treatments these fail due adverse effects prescribed medications time. containing probiotic fungi can enhance immune system, improve gastrointestinal health, lower risk developing diseases. Foods prepared from vegetables by fermentation, kimchi, sauerkraut, soy-based foods, turmeric, lack proper clinical translational experimental studies. The review focused on effectiveness fermented drinks against inflammation, oxidative stress. We also described potential limitations efficacies usages products provide an overarching picture research field.

Language: Английский

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