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kombucha tea

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https://www.readbyqxmd.com/read/29717669/novel-kombucha-beverage-from-lingzhi-or-reishi-medicinal-mushroom-ganoderma-lucidum-with-antibacterial-and-antioxidant-effects
#1
Aleksandra Sknepnek, Milena Pantić, Danka Matijašević, Dunja Miletić, Steva Lević, Viktor Nedović, Miomir Niksic
Kombucha is a nonalcoholic beverage traditionally made by fermenting black tea using a combination of yeast and acetic acid bacteria (AAB) cultures. Ganoderma lucidum hot water extract (HWE) was used-to our knowledge for the first time-to prepare a novel, health-promoting kombucha product. During the 11-day fermentation, pH, total acidity, and the numbers of yeasts and AAB were monitored. It was found that sweetened G. lucidum HWE was a good medium for yeast and AAB growth. The desired acidity for the beverage was reached on the second day (3 g/L) of the fermentation process; the maximum established acidity was 22...
2018: International Journal of Medicinal Mushrooms
https://www.readbyqxmd.com/read/29526195/different-temperatures-select-distinctive-acetic-acid-bacteria-species-and-promotes-organic-acids-production-during-kombucha-tea-fermentation
#2
Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Danilo Ercolini
Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated to beneficial effects for the health, due to its antioxidant and detoxifying properties. We characterized bacterial populations of Kombucha tea fermented at 20 or 30 °C by using culture-dependent and -independent methods and monitored the concentration of gluconic and glucuronic acids, as well as of total polyphenols...
August 2018: Food Microbiology
https://www.readbyqxmd.com/read/29508944/understanding-kombucha-tea-fermentation-a-review
#3
REVIEW
Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard, Patricia Taillandier
Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation...
March 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29223753/preparation-and-characterization-of-biocomposite-film-based-on-chitosan-and-kombucha-tea-as-active-food-packaging
#4
Azam Ashrafi, Maryam Jokar, Abdorreza Mohammadi Nafchi
An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of chitosan/KT film against Escherichia coli and Staphylococcus aureus was evaluated using agar diffusion test, and its antioxidant activity was determined using DPpH assay. The results revealed that incorporation of KT into chitosan films improved the water vapor permeability (from 256...
March 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29197835/kombucha-is-a-cup-of-tea-good-for-you
#5
Ailsa Holbourn, Judith Hurdman
A 54-year-old asthmatic woman presented to hospital with a 10-day history of breathlessness. On examination, she was tachypnoeic with mild wheeze. She had preserved peak flows and was saturating at 100% on room air. Investigations revealed severe metabolic lactic acidosis. On further questioning, it transpired that she drank kombucha tea, which has been linked to lactic acidosis. She made a full recovery with supportive management and cessation of the tea.
December 2, 2017: BMJ Case Reports
https://www.readbyqxmd.com/read/29193174/antibacterial-activity-of-polyphenolic-fraction-of-kombucha-against-vibrio-cholerae-targeting-cell-membrane
#6
D Bhattacharya, D Ghosh, S Bhattacharya, S Sarkar, P Karmakar, H Koley, R Gachhui
The present study was undertaken to determine the mechanism of antibacterial activity of a polyphenolic fraction, composed of mainly catechin and isorhamnetin, previously isolated from Kombucha, a 14-day fermented beverage of sugared black tea, against the enteropathogen Vibrio cholerae N16961. Bacterial growth was found to be seriously impaired by the polyphenolic fraction in a dose-dependent manner. Scanning Electron Microscopy demonstrated morphological alterations in bacterial cells when exposed to the polyphenolic fraction in a concentration-dependent manner...
February 2018: Letters in Applied Microbiology
https://www.readbyqxmd.com/read/29152918/cosmeceutical-effect-of-ethyl-acetate-fraction-of-kombucha-tea-by-intradermal-administration-in-the-skin-of-aged-mice
#7
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
#8
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
#9
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
#10
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/28828153/effect-of-polyethelene-oxide-on-the-thermal-degradation-of-cellulose-biofilm-low-cost-material-for-soft-tissue-repair-in-dentistry
#11
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/28476604/oak-kombucha-protects-against-oxidative-stress-and-inflammatory-processes
#12
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
#13
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/28223076/leaching-of-rare-earth-elements-from-fluorescent-powder-using-the-tea-fungus-kombucha
#14
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/28071022/research-on-the-effect-of-culture-time-on-the-kombucha-tea-beverage-s-antiradical-capacity-and-sensory-value
#15
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/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/27638313/antibacterial-activity-of-polyphenolic-fraction-of-kombucha-against-enteric-bacterial-pathogens
#17
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
#18
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
#19
https://www.readbyqxmd.com/read/26882579/a-case-of-hepatotoxicity-related-to-kombucha-tea-consumption
#20
Maheedhar Gedela, Kalyan Chakravarthy Potu, Vasantha L Gali, Kimberlee Alyamany, Lokesh K Jha
The use of herbal and dietary supplements (HDSs) is widespread and growing due to the popular notion that these products are of natural origins and safe. Kombucha (or "mushroom") tea is one HDS that is consumed by people for various perceived health benefits. Kombucha tea is a well-known health beverage made by fermenting sweet black tea with a round, flat, gray fungus for a week or longer. There is concern, however, from the evidence of a few case reports currently available, that it may pose life-threatening and/or adverse effects for users...
January 2016: South Dakota Medicine: the Journal of the South Dakota State Medical Association
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