Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits

Fermentation, Journal Year: 2023, Volume and Issue: 9(1), P. 48 - 48

Published: Jan. 6, 2023

Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture bacteria yeasts or so-called SCOBY. Kombucha can be made from different types tea, such as black, green, white, red, oolong teas, yielding various health benefits properties. Several species are involved in fermentation process, which generates many beneficial compounds, polyphenols, organic acids, amino vitamins, minerals, nitrogens, hydrolytic enzymes, have significant effects therapeutic properties, antioxidant, anti-inflammatory, anticancer, antimicrobial This review describes recent research on kombucha fermentation, microbial community SCOBY, chemical composition kombucha, its benefits. The adverse prospects production were also discussed.

Language: Английский

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Microbial Therapy and Breast Cancer Management: Exploring Mechanisms, Clinical Efficacy, and Integration within the One Health Approach

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(2), P. 1110 - 1110

Published: Jan. 16, 2024

This comprehensive review elucidates the profound relationship between human microbiome and breast cancer management. Recent findings highlight significance of microbial alterations in tissue, such as gut breast, their role influencing risk, development, progression, treatment outcomes. We delve into how can modulate systemic inflammatory responses estrogen levels, thereby impacting initiation therapeutic drug efficacy. Furthermore, we explore unique diversity within indicating potential imbalances brought about by highlighting specific microbes promising targets. Emphasizing a holistic One Health approach, this underscores importance integrating insights from human, animal, environmental health to gain deeper understanding complex microbe-cancer interplay. As field advances, strategic manipulation its metabolites presents innovative prospects for enhancement diagnostics therapeutics. However, rigorous clinical trials remain essential confirm microbiota-based interventions

Language: Английский

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Kombucha: Production and Microbiological Research

Foods, Journal Year: 2022, Volume and Issue: 11(21), P. 3456 - 3456

Published: Oct. 31, 2022

Kombucha is a sparkling sugared tea commonly prepared using infusion and fermented at ambient temperature for several days cellulose pellicle also called fungus that comprised of acetic acid bacteria yeast. Consumption has been reported as early 220 B.C. with various potential health benefits appealing sensory properties. During fermentation, sucrose hydrolysed by yeast cells into fructose glucose, which are then metabolised to ethanol. The ethanol oxidised (AAB) produce responsible the reduction pH contributes sour taste Kombucha. Characterisation AAB in starter culture can provide better understanding fermentation process. This knowledge potentially aid production higher quality products these microorganisms affect metabolites such organic acids associated benefits, well review presents recent advances isolation, enumeration, biochemical characteristics, conventional phenotypic identification system, modern genetic techniques present gain microbial diversity beverage.

Language: Английский

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Chemical Composition of Kombucha

Beverages, Journal Year: 2022, Volume and Issue: 8(3), P. 45 - 45

Published: Aug. 5, 2022

Kombucha is a fermented sweetened tea with mixed fermenting culture of yeast and acetic acid bacteria. While the history kombucha not completely clear, it now available around world has shown an increase in availability demand United States market. The proponents consumption tout varied health benefits can provide. final flavor composition function both initial used fermentation process. ascribed are numerous, number direct studies been limited. This review focuses on current state understanding chemical potential effects positive negative reported literature.

Language: Английский

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Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review

Fermentation, Journal Year: 2023, Volume and Issue: 9(5), P. 472 - 472

Published: May 13, 2023

Kombucha is a fermented tea beverage containing bioactive compounds from and vital such as acetic acid, D-saccharic acid-1,4-lactone, glucuronic gluconic acids produced the metabolic activities of bacteria yeasts, which benefit human health. contains symbiotic culture yeast (SCOBY), actively ferments sugar. microbial compositions vary due to environmental conditions starter culture. Saccharomyces sp., Schizosaccharomyces pombe, Brettanomyces sp. (yeasts) Acetobacter aceti, Komagataeibacter xylinum (formerly known Gluconacetobacter xylinum), Gluconobacter oxydans, pasteurianus (acetic acid-producing bacteria) are commonly found in kombucha. This review focused on kombucha their functionality. Aspects discussed include: (i). developments kombucha, (ii). production cellulose, (iv). factors influencing compositions, (v). type compounds, (vi). health benefits, potential risk consumption. Current gaps, recommendations, prospects were also discussed. using rooibos base recommended, caffeine-free. Upcycling wastes, mainly SCOBY, for producing cellulose filters, improving food flavors substrate fermentations touched on.

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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Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: A randomised, placebo-controlled, crossover trial

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

Published: Feb. 17, 2023

Kombucha is a complex probiotic beverage made from fermented tea, yet despite extensive historical, anecdotal, and in-vivo evidence for its health benefits, no controlled trials have been published on effect humans.We conducted randomised placebo-controlled, cross-over study that examined the Glycemic Index (GI) Insulin (II) responses after standardised high-GI meal consumed with three different test beverages (soda water, diet lemonade soft drink an unpasteurised kombucha) in 11 healthy adults. The was prospectively registered Australian New Zealand Clinical Trials Registry (anzctr.org.au: 12620000460909). Soda water used as control beverage. GI or II values were calculated by expressing 2-h blood glucose insulin response percentage of produced 50 g dissolved water.There statistically significant difference between standard soda (GI: 86 II: 85) 84 81, (p = 0.929 p 0.374 II). In contrast, when kombucha there clinically reduction 68, 0.041 70, 0.041) compared to water.These results suggest live can produce reductions acute postprandial hyperglycemia. Further studies examining mechanisms potential therapeutic benefits are warranted.

Language: Английский

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Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food

Microbial Biotechnology, Journal Year: 2024, Volume and Issue: 17(4)

Published: April 1, 2024

Bacillus coagulans, recently renamed Weizmannia is a spore-forming bacterium that has garnered significant interest across various research fields, ranging from health to industrial applications. The probiotic properties of W. coagulans enhance intestinal digestion, by releasing prebiotic molecules including enzymes facilitate the breakdown not-digestible carbohydrates. Notably, some extend beyond digestive functions, serving as valuable biotechnological tools and contributing more sustainable efficient manufacturing processes. Furthermore, homofermentative thermophilic nature renders it an exceptional candidate for fermenting foods lignocellulosic residues into L-(+)-lactic acid. In this review, we provide overview dual in functional development bio-based materials.

Language: Английский

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Elevated abundance of Komagataeibacter results in a lower pH in kombucha production; insights from microbiomic and chemical analyses

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 8, P. 100694 - 100694

Published: Jan. 1, 2024

Kombucha consumption has grown rapidly worldwide in the last decade, with production at both small- and large scales. The complex fermentation process involves bacterial yeast species, but little is known regarding progression of microbial development during production. We explored diversity multiple batches across two kombucha types, i. e commercial scale versus laboratory-made (hereafter "home") brew using metabarcoding to characterize fungal communities. found community be more than that home brew. Furthermore, PERMANOVA uncovered significant compositional differences between (F = 2.68, R2 0.23, p 00.001) 3.18, 0.26, 00.006) communities batches. For brew, alpha beta analyses revealed no all replicates. When types were directly compared, former had higher proportions Ammoniphilus Komagataeibacter. on other hand high Anoxybacillus, Methylobacterium Sphingomonas. communities, most dominant genera detected similar. Linear model correlations some microorganisms sugars organic acids assayed this study. example, rising glucose levels correlated an increase relative abundance Komagataeibacter 7.115, Adj. 0.44, 00.0003). believe these results contribute towards achieving a better control may assist targeted product diversification.

Language: Английский

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Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2216 - 2216

Published: July 14, 2024

This review article offers a comprehensive overview of the current understanding using metagenomic tools in food microbiome research. It covers scientific foundation and practical application genetic analysis techniques for microbial material from food, including bioinformatic data interpretation. The method discussed analyzing microorganisms without traditional culture methods is known as metagenomics. approach, along with other omics technologies such nutrigenomics, proteomics, metabolomics, transcriptomics, collectively forms field foodomics. Food metagenomics allows swift thorough examination bacteria potential metabolic pathways by utilizing foodomic databases. Despite its established basis available bioinformatics resources, research approach outlined not yet widely implemented industry. authors believe that integration next-generation sequencing (NGS) rapidly advancing digital artificial intelligence (AI), Internet Things (IoT), big will facilitate widespread adoption this strategy expected to enhance safety product quality near future.

Language: Английский

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