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Kombucha

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https://www.readbyqxmd.com/read/29152918/cosmeceutical-effect-of-ethyl-acetate-fraction-of-kombucha-tea-by-intradermal-administration-in-the-skin-of-aged-mice
#1
Nafiseh Pakravan, Elaheh Mahmoudi, Seyed-Ali Hashemi, Jamal Kamali, Reza Hajiaghayi, Mitra Rahimzadeh, Vajiheh Mahmoodi
BACKGROUND/PURPOSE: Natural ingredients have been always an interesting approach to prolong youthful appearance of skin. One of the natural compounds is Kombucha tea (KT), which has been mainly used as an energy drink in Asian countries for a long time. Previous reports indicated that it has pharmaceutical and favorable wound repairing effects. The beneficial properties of KT are thought to be mainly due to the presence of fermentation products such as flavonoids and other polyphenols with inhibition of hydrolytic and oxidative enzymes and anti-inflammatory effects...
November 19, 2017: Journal of Cosmetic Dermatology
https://www.readbyqxmd.com/read/29055172/evaluation-of-the-antioxidant-impact-of-ginger-based-kombucha-on-the-murine-breast-cancer-model
#2
Samaneh Salafzoon, Hamideh Mahmoodzadeh Hosseini, Raheleh Halabian
Background Abnormal metabolism is a common event in cancerous cells. For example, the increase of reactive oxygen species (ROS) production, particularly due to aerobic respiration during invasive stage, results in cancer progression. Herein, the impact of kombucha tea prepared from ginger on the alteration of antioxidant agents was assessed in the breast cancer animal model. Methods Two types of kombucha tea with or without ginger were administered to BALB/c mice before and after tumor challenge. Superoxide dismutase (SOD), catalase, glutathione (GSH) and malondialdehyde (MDA) were evaluated in tumor, liver and kidney...
October 21, 2017: Journal of Complementary & Integrative Medicine
https://www.readbyqxmd.com/read/28964516/new-potentially-antihypertensive-peptides-liberated-in-milk-during-fermentation-with-selected-lactic-acid-bacteria-and-kombucha-cultures
#3
Ebrahim Elkhtab, Mohamed El-Alfy, Mohamed Shenana, Abdelaty Mohamed, Ahmed E Yousef
Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to produce new potent ACE-inhibiting peptides during milk fermentation. Strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii ssp...
September 27, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28959793/in-vitro-activity-of-kombucha-tea-ethyl-acetate-fraction-against-malassezia-species-isolated-from-seborrhoeic-dermatitis
#4
E Mahmoudi, M Saeidi, M A Marashi, A Moafi, V Mahmoodi, M Zeinolabedini Zamani
BACKGROUND AND PURPOSE: Seborrheic dermatitis is a chronic and recurrent superficial dermatitis in which Malassezia species play an important role. There are different Malassezia species, which have been recently reported to be resistant to common antifungals. Natural sources can be useful alternatives to reduce the emergence of this resistance. Kombucha tea is believed to have potential antimicrobial properties. Regarding this, the present study aimed to investigate the antifungal activity of Kombucha tea ethyl acetate fraction (KEAF) against Malassezia species obtained from the patients with seborrheic dermatitis...
December 2016: Advances in Medical Mycology (Iran)
https://www.readbyqxmd.com/read/28863341/acetic-acid-bacteria-in-fermented-foods-and-beverages
#5
REVIEW
Jonas De Roos, Luc De Vuyst
Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages...
August 29, 2017: Current Opinion in Biotechnology
https://www.readbyqxmd.com/read/28828153/effect-of-polyethelene-oxide-on-the-thermal-degradation-of-cellulose-biofilm-low-cost-material-for-soft-tissue-repair-in-dentistry
#6
Anna Akkus, Rakim Tyler, David Schiraldi, Renato Roperto, Fady Faddoul, Sorin Teich
BACKGROUND: Bio cellulose is a byproduct of sweet tea fermentation known as kombusha. During the biosynthesis by bacteria cellulose chains are polymerized by enzyme from activated glucose. The single chains are then extruded through the bacterial cell wall. Interestingly, a potential of the Kombucha's byproduct bio cellulose (BC) as biomaterial had come into focus only in the past few decades. The unique physical and mechanical properties such as high purity, an ultrafine and highly crystalline network structure, a superior mechanical strength, flexibility, pronounced permeability to gases and liquids, and an excellent compatibility with living tissue that reinforced by biodegradability, biocompatibility, large swelling ratios...
July 2017: Journal of Clinical and Experimental Dentistry
https://www.readbyqxmd.com/read/28730973/determination-of-ethanol-in-kombucha-products-single-laboratory-validation-first-action-2016-12
#7
Blake Ebersole, Ying Liu, Rich Schmidt, Matt Eckert, Paula N Brown, Sneh D Bhandari, Hannah Crum, Blake E Ebersole, Rasu Jayabalan, George Joseph, Armen Mirzoian, Katherine Stenerson, Rachel Stryffeler, Michael Valley
No abstract text is available yet for this article.
July 1, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28520475/kombucha-multimicrobial-community-under-simulated-spaceflight-and-martian-conditions
#8
O Podolich, I Zaets, O Kukharenko, I Orlovska, O Reva, L Khirunenko, M Sosnin, A Haidak, S Shpylova, E Rabbow, M Skoryk, M Kremenskoy, R Demets, N Kozyrovska, J-P de Vera
Kombucha microbial community (KMC) produces a cellulose-based biopolymer of industrial importance and a probiotic beverage. KMC-derived cellulose-based pellicle film is known as a highly adaptive microbial macrocolony-a stratified community of prokaryotes and eukaryotes. In the framework of the multipurpose international astrobiological project "BIOlogy and Mars Experiment (BIOMEX)," which aims to study the vitality of prokaryotic and eukaryotic organisms and the stability of selected biomarkers in low Earth orbit and in a Mars-like environment, a cellulose polymer structural integrity will be assessed as a biomarker and biotechnological nanomaterial...
May 2017: Astrobiology
https://www.readbyqxmd.com/read/28476604/oak-kombucha-protects-against-oxidative-stress-and-inflammatory-processes
#9
B D Vázquez-Cabral, M Larrosa-Pérez, J A Gallegos-Infante, M R Moreno-Jiménez, R F González-Laredo, J G Rutiaga-Quiñones, C I Gamboa-Gómez, N E Rocha-Guzmán
Black tea infusion is the common substrate for preparing kombucha; however other sources such as oak leaves infusions can be used for the same purpose. Almost any white oak species have been used for medicinal applications by some ethnic groups in Mexico and could be also suitable for preparing kombucha analogues from oak (KAO). The objective of this research was to investigate the antioxidant activity and anti-inflammatory effects of KAO by examining its modulation ability on macrophage-derived TNF-alpha and IL-6...
June 25, 2017: Chemico-biological Interactions
https://www.readbyqxmd.com/read/28430940/unraveling-microbial-ecology-of-industrial-scale-kombucha-fermentations-by-metabarcoding-and-culture-based-methods
#10
Monika Coton, Audrey Pawtowski, Bernard Taminiau, Gaëtan Burgaud, Franck Deniel, Laurent Coulloumme-Labarthe, Abdoulaye Fall, Georges Daube, Emmanuel Coton
Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches...
May 1, 2017: FEMS Microbiology Ecology
https://www.readbyqxmd.com/read/28330531/determination-of-ethanol-in-kombucha-products-single-laboratory-validation-first-action-2016-12
#11
Blake Ebersole, Ying Liu, Rich Schmidt, Matt Eckert, Paula N Brown
Kombucha is a fermented nonalcoholic beverage that has drawn government attention due to the possible presence of excess ethanol (≥0.5% alcohol by volume; ABV). A validated method that provides better precision and accuracy for measuring ethanol levels in kombucha is urgently needed by the kombucha industry. The current study validated a method for determining ethanol content in commercial kombucha products. The ethanol content in kombucha was measured using headspace GC with flame ionization detection. An ethanol standard curve ranging from 0...
May 1, 2017: Journal of AOAC International
https://www.readbyqxmd.com/read/28223076/leaching-of-rare-earth-elements-from-fluorescent-powder-using-the-tea-fungus-kombucha
#12
Stefanie Hopfe, Katrin Flemming, Falk Lehmann, Robert Möckel, Sabine Kutschke, Katrin Pollmann
In most modern technologies such as flat screens, highly effective magnets and lasers, as well as luminescence phosphors, Rare Earth Elements (REE) are used. Unfortunately no environmentally friendly recycling process exists so far. In comparison to other elements the interaction of microorganisms with REE has been studied to a less extent. However, as REE are ubiquitously present in nature it can be assumed that microorganisms play an important role in the biogeochemistry of REE. This study investigates the potential of organic acid-producing microbes for extracting REE from industrial waste...
April 2017: Waste Management
https://www.readbyqxmd.com/read/28115036/traditional-low-alcoholic-and-non-alcoholic-fermented-beverages-consumed-in-european-countries-a-neglected-food-group
#13
Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, Nena Karavasiloglou, Antonia-Leda Matalas
Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies...
June 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28071022/research-on-the-effect-of-culture-time-on-the-kombucha-tea-beverage-s-antiradical-capacity-and-sensory-value
#14
Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
BACKGROUND: Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/27956869/antioxidant-and-angiotensin-converting-enzyme-inhibitory-activity-of-eucalyptus-camaldulensis-and-litsea-glaucescens-infusions-fermented-with-kombucha-consortium
#15
Claudia I Gamboa-Gómez, Rubén F González-Laredo, José Alberto Gallegos-Infante, Mş Del Mar Larrosa Pérez, Martha R Moreno-Jiménez, Ana G Flores-Rueda, Nuria E Rocha-Guzmán
Physicochemical properties, consumer acceptance, antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of infusions and fermented beverages of Eucalyptus camaldulensis and Litsea glaucescens were compared. Among physicochemical parameters, only the pH of fermented beverages decreased compared with the unfermented infusions. No relevant changes were reported in consumer preference between infusions and fermented beverages. Phenolic profile measured by UPLC MS/MS analysis demonstrated significant concentration changes of these compounds in plant infusions and fermented beverages...
September 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27802816/retraction-note-histopathological-and-clinical-evaluation-of-kombucha-tea-and-nitrofurazone-on-cutaneous-full-thickness-wounds-healing-in-rats-an-experimental-study
#16
Fardin Barati, Javad Javanbakht, Farajollah Adib-Hashemi, Ehsan Hosseini, Reyhaneh Safaeie, Mojtaba Rajabian, Mostafa Razmjoo, Reza Sedaghat, Mehdi Aghamohammad Hassan
No abstract text is available yet for this article.
November 2, 2016: Diagnostic Pathology
https://www.readbyqxmd.com/read/27678116/cellulose-synthesis-by-komagataeibacter-rhaeticus-strain-p-1463-isolated-from-kombucha
#17
Pavels Semjonovs, Maija Ruklisha, Longina Paegle, Madara Saka, Rita Treimane, Marite Skute, Linda Rozenberga, Laura Vikele, Martins Sabovics, Ilse Cleenwerck
Isolate B17 from Kombucha was estimated to be an efficient producer of bacterial cellulose (BC). The isolate was deposited under the number P 1463 and identified as Komagataeibacter rhaeticus by comparing a generated amplified fragment length polymorphism (AFLP™) DNA fingerprint against a reference database. Static cultivation of the K. rhaeticus strain P 1463 in Hestrin and Schramm (HS) medium resulted in 4.40 ± 0.22 g/L BC being produced, corresponding to a BC yield from glucose of 25.30 ± 1.78 %, when the inoculum was made with a modified HS medium containing 10 g/L glucose...
February 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27638313/antibacterial-activity-of-polyphenolic-fraction-of-kombucha-against-enteric-bacterial-pathogens
#18
Debanjana Bhattacharya, Semantee Bhattacharya, Madhu Manti Patra, Somnath Chakravorty, Soumyadev Sarkar, Writachit Chakraborty, Hemanta Koley, Ratan Gachhui
The emergence of multi-drug-resistant enteric pathogens has prompted the scientist community to explore the therapeutic potentials of traditional foods and beverages. The present study was undertaken to investigate the efficacy of Kombucha, a fermented beverage of sugared black tea, against enterotoxigenic Escherichia coli, Vibrio cholerae, Shigella flexneri and Salmonella Typhimurium followed by the identification of the antibacterial components present in Kombucha. The antibacterial activity was evaluated by determining the inhibition zone diameter, minimal inhibitory concentration and minimal bactericidal concentration...
December 2016: Current Microbiology
https://www.readbyqxmd.com/read/27516336/komagataeibacter-rhaeticus-as-an-alternative-bacteria-for-cellulose-production
#19
Rachel T A Machado, Junkal Gutierrez, Agnieszka Tercjak, Eliane Trovatti, Fernanda G M Uahib, Gabriela de Padua Moreno, Andresa P Nascimento, Andresa A Berreta, Sidney J L Ribeiro, Hernane S Barud
A strain isolated from Kombucha tea was isolated and used as an alternative bacterium for the biosynthesis of bacterial cellulose (BC). In this study, BC generated by this novel bacterium was compared to Gluconacetobacter xylinus biosynthesized BC. Kinetic studies reveal that Komagataeibacter rhaeticus was a viable bacterium to produce BC according to yield, thickness and water holding capacity data. Physicochemical properties of BC membranes were investigated by UV-vis and Fourier transform infrared spectroscopies (FTIR), thermogravimetrical analysis (TGA) and X-ray diffraction (XRD)...
November 5, 2016: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27173576/retraction-notice-to-application-of-the-kombucha-tea-fungus-for-the-enhancement-of-antioxidant-and-starch-hydrolase-inhibitory-properties-of-ten-herbal-teas-food-chem-194-2016-304-311
#20
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