Research Progress on the Effect and Mechanism of Tea Products with Different Fermentation Degrees in Regulating Type 2 Diabetes Mellitus

Foods, Год журнала: 2024, Номер 13(2), С. 221 - 221

Опубликована: Янв. 10, 2024

A popular non-alcoholic beverage worldwide, tea can regulate blood glucose levels, lipid and pressure, may even prevent type 2 diabetes mellitus (T2DM). Different fermentation levels impact these effects. Tea products with different degrees containing functional ingredients lower post-meal T2DM. There are seven critical factors that shed light on how teas affect regulation in humans. These include the inhibition of digestive enzymes, enhancement cellular uptake, suppression gluconeogenesis-related reduction formation advanced glycation end (AGEs), dipeptidyl peptidase-4 (DPP-4) activity, modulation gut flora, alleviation inflammation associated oxidative stress. Fermented be used to help consumers make more informed selections.

Язык: Английский

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Kombucha polysaccharide alleviates DSS-induced colitis in mice by modulating the gut microbiota and remodeling metabolism pathways

Frontiers in Microbiomes, Год журнала: 2024, Номер 3

Опубликована: Фев. 7, 2024

Ulcerative colitis (UC) is incurable, and rational dietary interventions are important in preventing UC. Kombucha a fermented beverage that originated China has variety of activities, including antioxidant, antibacterial hypoglycemic activities. The aim this study was to analyze the protective effect polysaccharide (KP) against UC determine its mechanism action. results showed KP intervention effective alleviating dextran sulfate sodium salt (DSS)-induced symptoms inhibiting DSS-induced inflammation oxidative stress. Moreover, able reduce intestinal permeability, promote expression tight junction proteins, help maintain thrush cell numbers mucus secretion. 16S rDNA indicated increased abundance Rikenellaceae_RC9_gut_group Clostridiales_unclassified . Untargeted metabolomics techniques revealed can reverse disorders metabolism. This demonstrated alleviated by helping barrier integrity, regulating gut microbiota remodeling metabolism pathways. findings provide theoretical basis for application as supplement prevention

Язык: Английский

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Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity

Fermentation, Год журнала: 2024, Номер 10(8), С. 384 - 384

Опубликована: Июль 26, 2024

Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed effect black tea kombucha consumption cardiometabolic parameters for 8 weeks, considering quality diet individuals with without Diet was through Dietary Inflammatory Index® Total Antioxidant Capacity. Paired t-test/Wilcoxon applied to compare differences between pre- post-intervention (α = 0.05). Results: After intervention, obesity showed decrease insulin, HOMA-IR, GGT; those increase total cholesterol alkaline phosphatase, but this only observed worsened quality. Conclusion: intake demonstrated positive impacts metabolic beyond importance combining it healthy eating patterns.

Язык: Английский

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Biological potential of kombucha constituents

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 183 - 221

Опубликована: Янв. 1, 2025

Язык: Английский

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Scaling Up Red Ginger Kombucha Fermentation: Insights into Its Chemical Profile and Health-Promoting Properties

Fermentation, Год журнала: 2025, Номер 11(3), С. 128 - 128

Опубликована: Март 6, 2025

Red ginger, a plant widely available in Indonesia, is known for its rich content of bioactive compounds, including flavonoids and phenolics, which are their strong antioxidant properties. This study explored the fermentation red ginger extract with kombucha inoculum (SCOBY), aiming to evaluate potential as health-enhancing herb antidiabetic properties by neutralizing free radicals inhibiting α-glucosidase activity. included laboratory-scale (100 mL) large-scale (10 L) using 10% concentration 15% SCOBY periods 0, 7, 14 days at room temperature. The analysis sugar (glucose, fructose, maltose), organic acids (acetic acid, lactic gluconic acid), pH, total titrated acids, polyphenols (Folin–Ciocalteu), (AlCl3). Fermented showed high levels acetic, lactic, along minor components such phenolic indicating health benefits natural antioxidant. significant activity, managing conditions prediabetes type 2 diabetes. results fermented drink given ability reduce inhibit activity enzyme α-glucosidase.

Язык: Английский

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Evaluation of Anti-Inflammatory, Antidiabetic, Antioxidant, and Anticholinergic Activities, as Well as Chemical Composition and Polyphenolic Compounds in Novel SCOBY-Fermented Juices

Molecules, Год журнала: 2025, Номер 30(9), С. 1940 - 1940

Опубликована: Апрель 27, 2025

Fermentation processes, which occur under the influence of multiplying microorganisms, lead to creation products with beneficial health properties. Due growing interest consumers in beverages health-promoting properties, new raw materials and their processing methods are being intensively studied obtain improved functional values. The purpose study is determine effect fermentation using SCOBY (Symbiotic Culture Bacteria Yeast) on chemical composition, polyphenolic profile, biological activity apple pear juices. process caused a decrease content polyphenols juice from 1568.8 1269.0 mg/L, while pears, an increase was observed 492.9 576.7 mg/L. Statistically significant changes were individual groups compounds. also influenced value anti-inflammatory, antioxidant, antidiabetic, anticholinergic activity. This indicates that can be effective increasing properties fruit fact used prevention lifestyle diseases production foods targeted

Язык: Английский

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Novel Kombucha-Based Energy Drinks: Supplementation, Efficacy, and Safety

Journal of Food Composition and Analysis, Год журнала: 2025, Номер unknown, С. 107696 - 107696

Опубликована: Апрель 1, 2025

Язык: Английский

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

Foods, Год журнала: 2025, Номер 14(9), С. 1547 - 1547

Опубликована: Апрель 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.

Язык: Английский

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Metabolomics and in-vitro bioactivities studies of fermented Musa paradisiaca pulp: A potential alpha-amylase inhibitor

Heliyon, Год журнала: 2024, Номер 10(3), С. e24659 - e24659

Опубликована: Янв. 21, 2024

The

Язык: Английский

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Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study

Scientific Reports, Год журнала: 2024, Номер 14(1)

Опубликована: Дек. 30, 2024

Fermented foods are becoming more popular due to their purported links metabolic health and the gut microbiome. However, direct clinical evidence for claims is lacking. Here, we describe an eight-week trial that explored effects of a four-week kombucha supplement in healthy individuals consuming Western diet, randomized into (n = 16) or control 8) group. We collected longitudinal stool blood samples profile human microbiome inflammation markers. did not observe significant changes either biochemical parameters levels circulating markers across entire cohort. paired analysis between baseline end intervention time points within groups revealed increases fasting insulin HOMA-IR group whereas reductions HDL cholesterol were associated with Shotgun metagenomic relative abundance Weizmannia, kombucha-enriched probiotic several SCFA producing taxa be overrepresented consumers at intervention. Collectively, our cohort short-term induced modest impacts on composition parameters, which may attributed relatively small number participants extensive inter-participant variability.

Язык: Английский

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