This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated kombucha mixed with fruit juices. Acidic and non-acidic kombucha mixes were fermented at 25°C usin...This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated kombucha mixed with fruit juices. Acidic and non-acidic kombucha mixes were fermented at 25°C using a commercially available starter culture and inoculated with a 5-strain mixture of acid-adapted E. coli O157. There was >5-log reduction in the pathogen count for both starter mixes within 7 days of fermentation. For the kombucha-juice blends at refrigerated temperature, 14 ml of lemon, apple, orange, and mango juices were mixed with 186 ml kombucha separately. The treatments were inoculated with a 5-strain mixture of acid-adapted E. coli O157 and incubated at 5°C for 14 days. >5-log reduction in the pathogen count was observed in lemon, control, and mango juice blend after 1, 3, and 14 days, respectively. The total reduction in pathogen count in the apple and orange juice blend after 14 days was 4.43 and 4.12 log CFU/ml, respectively. The inability of the kombucha fruit blend to cause a 5-log reduction of E. coli O157 suggests the need for following strict hygienic and good sanitation practices during blending and bottling for home fermenters and an approved HACCP plan for foodservice operators to ensure product safety.展开更多
Objective: to evaluate the protective effect of kombucha and its components not polar, in pancreas of diabetic rats treated with streptozotocin. Material and methods: ninety-six male Wistar rats of 120 to 170 g of PC ...Objective: to evaluate the protective effect of kombucha and its components not polar, in pancreas of diabetic rats treated with streptozotocin. Material and methods: ninety-six male Wistar rats of 120 to 170 g of PC were used;four groups of 24 animals were formed: control (GC), control treatment (GCTx), kombucha treatment (GTxK) and treatment with non-polar components of kombucha (GTxCNP). Diabetes was induced in the last three groups with an intraperitoneal injection of streptozotocin at a dose of 65 mg/kg BW. At the same time, treatment was started in the different groups;GC and GCTx groups were administered, orally, 1 ml of sterile saline solution;to the GTxK group 324 mg/kg of kombucha;and to GTxCNP 0.006 mg/kg of the non-polar components. For the histopathological study, pancreas samples were obtained on days 1, 7, 14 and 21 and fixed in formalin. They were processed with the histological technique, 5-micron-thick sections were made and stained with the hematoxylin-eosin technique. Finally, the number of islets of Langerhans per field observed with the 10x objective was quantified. The results were subjected to a one-way analysis of variance and Tukey’s test (p Results: Significant changes in the number of islets were observed in histological sections of the pancreas. The groups treated with streptozotocin showed a significant decrease in the number of islets 7 days after starting treatment;Likewise, their number was lower in the GCTx group compared to the GTxK and GTxCNP groups (p ≤ 0.05). At 14 and 21 days, the lowest number of islets was maintained, although only in the GCTx and GTxK groups (p ≤ 0.05). Streptozotocin is a drug that can be used in rats to induce an experimental model of diabetes with an effect that can last up to 21 days. Conclusions: This fermented beverage and its non-polar components can be a complementary treatment alternative for diabetes mellitus, since it prevents further damage to the β cells of the pancreas and the Islets of Langerhans. Specific additional studies on the main, non-polar components of kombucha are suggested to know the mechanism of protection on pancreatic islets.展开更多
Objective To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead induced oxidative stress. Methods Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in comb...Objective To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead induced oxidative stress. Methods Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in combination with K-tea orally for 45 d, and the antioxidant status and lipid peroxidation were evaluated. Results Oral administration of lead acetate to rats enhanced lipid peroxidation and release of creatine phosphokinase and decreased levels of reduced glutathione (GSH) and antioxidant enzymes (superoxide dismutase, SOD and glutathione peroxidase, GPx). Lead treatment did not alter humoral immunity, but inhibited DTH response when compared to the control. Lead administration also increased DNA fragmentation in liver. Oral administration of Kombucha tea to rats exposed to lead decreased lipid peroxidation and DNA damage with a concomitant increase in the reduced glutathione level and GPx activity. Kombucha tea supplementation relieved the lead induced immunosuppression to appreciable levels. Conclusion The results suggest that K-tea has potent antioxidant and immunomodulating properties.展开更多
[Objective] To optimize solid-state fermentation of South China 5 （SC5） cassava-leucaena protein feed by kombucha. [Method] The SC5 cassava-leucaena protein feed was fermented by kombucha. The fermentation condition...[Objective] To optimize solid-state fermentation of South China 5 （SC5） cassava-leucaena protein feed by kombucha. [Method] The SC5 cassava-leucaena protein feed was fermented by kombucha. The fermentation conditions were optimized. [ Result] The optimum conditions of solid-state fermentation were as follows： cassava and leucaena weight ratio, 7：3; fermentation time, 6 d; kombucha volume, 10 ml; fermentation temperature, 30 ℃; and water volume, 200 ml. The content of crude protein in feed was substantially increased and reached 23.64%. [ Conclusion] The optimized fermentation process greatly improves utilization of the SC5 cassava-leucaena protein feed.展开更多
[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration...[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.展开更多
Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture, it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB ...Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture, it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB （acetic acid bacteria） and yeasts. Depending on its origin, LAB （lactic acid bacteria） sometimes will also be able to be found in the microflora. The production of kombucha and formation of its beneficial components are the result of the metabolic activities of this microflora. This fermented tea has been produced and consumed in the Far East for hundreds of years as a tradition; it is used as an adjunctive treatment for certain diseases. The interest in this tea has increased recently, and kombucha has spread worldwide. Its microflora diversity and metabolites are becoming important subjects of scientific studies. Although there are a few companies in Turkey that manufacture and market kombucha, there is no comprehensive scientific study on this subject. The liquid portion of kombucha is claimed to have various medicinal effects on human health. Recent studies have suggested that kombucha tea prevents paracetamol induced hepatotoxieity and chromate induced oxidative stress in albino rats. As kombucha tea is rich in compounds known to be strong antioxidants, it is expected to ameliorate liver damage. This beneficial effects of kombucha tea are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics and a variety of micronutrients produced during fermentation. The functional character of the kombucha should be investigated by a larger number of scientific studies. Co-use or self-use with various foods of this tea should be widespread.展开更多
In order to assess the impact of the early and late tissue repair of Kombucha extract on incised wounds in animal models, 24 Wistar male rats were used and divided into three groups: one of the groups received a topic...In order to assess the impact of the early and late tissue repair of Kombucha extract on incised wounds in animal models, 24 Wistar male rats were used and divided into three groups: one of the groups received a topical cure on the wound with Brosin, and the other received the Kombucha extract. The third group did not receive any treatment, working as a control group. The objective was to evaluate and compare the Kombucha extract with a commercial healing product. Each one of the animals took a 1 cm wound in depth and length at a femur level on a side of the left thigh. The healing process was evaluated on an early and late phase by performing a morphometric and morphological analysis under the assumption of a faster recovery with the use of Kombucha. The results showed that there was a poor recovery in the control group. On the other hand, the other two groups, Brosin and Kombucha, were similar, with little inflammation and a high cell proliferation and migration along with basal array pulls of elastin and collagen which served for angiogenesis, repair and renovation of the new tissue.展开更多
Introduction: Diabetes is a disease characterized by an increase in blood glucose due to disorders in insulin production, this disease is widely distributed throughout the world. Objective: to review and systematize t...Introduction: Diabetes is a disease characterized by an increase in blood glucose due to disorders in insulin production, this disease is widely distributed throughout the world. Objective: to review and systematize the general information on diabetes, as well as the traditional treatments and the findings on kombucha as an alternative method. Method: the information retrieval technique or literature review was used on the topics of diabetes, allopathic methods, kombucha, preparation procedures, chemical and microbiological components and pharmacological effects of the drink. Results: Various sources of information were found that explain the definition of diabetes and its classification. it commonly presents in four ways depending on the signs, the common ones being type 1, associated with destruction of the β cells of the pancreas and mainly affects minors, and type 2, which is related to genetic and environmental problems and It affects people over 18 years of age, and less frequently gestational diabetes and MODY type. Traditional drugs such as sulfonylureas, glinides and biguanides, thiazolidinediones and α-glucosidase inhibitors are used to control this disease, or alternative therapies are used such as kombucha, a fermented beverage that has its origins in China and is spread worldwide by its beneficial effects in chronic degenerative diseases such as diabetes, due to its chemical and microbiological content. Conclusion: The information establishes important data on kombucha as one of the complementary alternatives for the treatment of diabetes.展开更多
Objective: The present study consisted of challenging the extract of kombucha and the fungus Ganoderma reported as hypoglycemic and used as alternative treatments against diabetes on the number and morphology of islet...Objective: The present study consisted of challenging the extract of kombucha and the fungus Ganoderma reported as hypoglycemic and used as alternative treatments against diabetes on the number and morphology of islets of Langerhans. Material and Methods: 64 Wistar rats were used in 4 groups: one control, three experimental, streptozotocin, Kombucha y Ganoderma induced diabetes with streptozotocin. Divided into four post-induction stages at 2, 15, 30 and 45 days of treatment, sacrificing 4 rats at each stage, to perform the morphological analysis of the pancreas. Results: A decrease in the islets of Langerhans in size, volume and the number of cells within them was identified for the streptozotocin group from the second stage until almost disappearing due to diabetes, in the groups of Kombucha y Ganoderma the same was observed but they were recovered with the extract treatments and the average number of islets was similar in these groups, the group of Ganoderma. Conclusion: Under the conditions of this work, a protective and regenerative effect of both extracts is identified.展开更多
With the objective to evaluate the properties, curatives of kombucha extract as an alternative treatment were used;20 sheep creoles weaned with stunting, respiratory diseases, parasitic and malnutrition were divided i...With the objective to evaluate the properties, curatives of kombucha extract as an alternative treatment were used;20 sheep creoles weaned with stunting, respiratory diseases, parasitic and malnutrition were divided into control and experiment n = 10 groups;the first one was administered by ivermectin 1% (2 mg/kg) subcutaneous, with a reinforcement of closantel 5% (0.5 mg/kg) by oral route and enrofloxacin at 5% (3 mg/kg) intramuscularly for three consecutive days and the second group by oral route 20 ml of extract kombucha per animal each three days for about 4 months, was weighed at the beginning of each month;clinical tests were conducted and statistical data indicated no significant differences in weight gain 30.370 kg/p control, 31.290, 3.503 kg/p experimentally, some showed small differences in blood samples and in stool tests for example, control ended with Eimeria 1.00 ± 0.00, creatinine, 0.17 ± 0.04 mg/dl, uric acid 23.20 5.37 ± mg/dl, 46.12 ± 4.70 MCV, 7.21 ± 0.25 g/dl total protein, 38.20 10.06 ± 1.40 and segmented neutrophils ±1.07, and on the other hand the experimental in erythrocytes present 9783000.00 ± 1036072.17 million, in hemoglobin 13.43 ± 0.51 g/dl, hematocrit 38.87 ± 2.13, and platelet 422320.000 ± 52442.578 thousands. Both groups did not exceed normal parameters, however, physically the experimental animals were better and had no parasites or respiratory problems as opposed to controls.展开更多
Hierarchically-porous carbon nano sheets were prepared as a conductive additive for sulfur/polyacrylonitrile(S/PAN)composite cathodes using a simple heat treatment.In this study,kombucha(that was derived from symbioti...Hierarchically-porous carbon nano sheets were prepared as a conductive additive for sulfur/polyacrylonitrile(S/PAN)composite cathodes using a simple heat treatment.In this study,kombucha(that was derived from symbiotic culture of bacteria and yeast)carbon(KC)and graphene oxide(GO)were used as a carbon host matrix.These rational-designed S/PAN/KC/GO hybrid composites greatly suppress the diffusion of polysulfides by providing strong physical and chemical adsorption.The cathode delivered an initial discharge capacity of 1652 mAh·g^-1 at a 0.1 C rate and a 100th cycle capacity of 1193 mAh·g^-1.The nano sheets with embedded hierarchical pores create a conductive network that provide effective electron transfer and fast electrochemical kinetics.Further,the nitrogen component of PAN can raise the affinity/interaction of the carbon host with lithium polysulfides,supporting the cyclic performance.The results exploit the cumulative contribution of both the conductive carbon matrix and PAN in the enhanced performance of the positive electrode.展开更多
Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance...Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.展开更多
Plant-based milk is considered a healthy and environmentally sustainable option.In order to solve the physical and chemical instability problem of most plant milk and increase the chance of consumer acceptance of the ...Plant-based milk is considered a healthy and environmentally sustainable option.In order to solve the physical and chemical instability problem of most plant milk and increase the chance of consumer acceptance of the flavor,this experiment used soybean as raw material,fructo-oligosaccharides(FOS)as prebiotics,and added kombucha for fermentation.The microbial composition,functional components,antioxidant capacity,physicochemical properties and flavor relationship of fermented soy milk at different fermentation times(up to 96 h)were studied by high-throughput sequencing,laser confocal scanning imaging,and gas chromatography-mass spectrometry.According to the results,the synbiotic interaction of FOS and kombucha consortium promoted the growth of yeast and lactic acid bacteria in soy milk.The ideal fermentation time was 84 h.At this time,fermented soy milk added with FOS displayed increasedβ-glucosidase activity(by 68.10 mU/mL),isoflavones mainly represented by genistein content(by 612.41%),and DPPH radical scavenging activity(by 25.02%).Furthermore,the addition of FOS intensified the sour taste of the 84 h-fermented soy milk.The content of hexanal was reduced,while favorable flavor substances,such as citric acid and linalool,were also produced.Soymilk fermented with kombucha and FOS provides an opportunity to explore the physical and chemical characteristics and the mechanism of flavor formation in multi-strain co-fermentation systems and to develop commercial plant-based fermentation products.展开更多
The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn(KH),nettle leaves(KN)and black tea(KC,as control)during storage at 4℃ for 120 ...The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn(KH),nettle leaves(KN)and black tea(KC,as control)during storage at 4℃ for 120 days.The total phenolic and flavonoid contents of Kombucha samples were found in the range of 995.33 mg GAE/L-2456.83 mg GAE/L and 75.21 mg CE/L-193.68 mg CE/L,respectively,where the values were higher than plant tea samples.During storage period,total phenolic contents of KC were generally higher than other samples,while higher total flavonoid content,total acidity and ash contents were found in KN.When antioxidant activity was detected by ABTS method,no significant differences was observed between Kombucha samples(89.68%-94.84%),while DPPH method gave higher results in KC than KH and KN.Although antioxidant activity of the samples showed a fluctuation during storage period,higher levels(80.48%-90.36%by ABTS method and 65.60%-70.76%by DPPH method)were observed in KC at the end of the storage(P<0.05),which is compatible with the total phenolic content results.Antimicrobial activities of the samples were examined by detecting minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC).MIC values were in the range of 15.63μg/mL-125.00μg/mL.Besides,antimicrobial effect of KN was found higher than KH and KC.However,inhibition effects of Kombucha samples were decreased at the end of the storage time.The results make Anatolian hawthorn and nettle leaves interesting for the production of Kombucha beverages,which have distinct bioactive properties.展开更多
Kombucha is a kind of traditional fermented sugared tea rich in polyphenols.Although the health effects of tea polyphenols(TPPs)have been extensively studied,the biotransformation of the TPPs during kombucha fermentat...Kombucha is a kind of traditional fermented sugared tea rich in polyphenols.Although the health effects of tea polyphenols(TPPs)have been extensively studied,the biotransformation of the TPPs during kombucha fermentation was not fully elucidated.In this study,the polyphenol transformation capacity of microbial strains and the synthetic microbial communities during the tea broth fermentation were investigated.Firstly,six microbial species demonstrated different polyphenol transformation abilities:Acetobacter pasteurianus,Zygosaccharomyces bailii and Debaryomyce hansenii could increase the contents of epigallocatechin gallate(EGCG),the most abundant components of TPPs.Z.bailii and Acetobacter xylinum could enhance the concentration of TPPs with low molecular weight.Then,four synthetic microbial communities(SMC)consisting of different species were constructed to ferment the black tea broth.When different strains coexisted,their interaction could further enhance kombucha’s phenols transformation and antioxidant activity.Specifically,the SMC,constructed by Z.bailii,L.plantarum and D.hansenii,could enhance the EGCG content significantly in tea broth and the total phenols and flavonoid contents.Meanwhile,the antioxidant activities of kombucha fermented by this SMC were found to be relatively high among different fermented tea broth groups.Besides,it is demonstrated that A.pasteurianus was a strong competitor in the tea broth environment.This bacterium could decrease the number of viable yeast cells by producing more acid.This study demonstrated that the construction of suitable synthetic microbial communities would help reveal the phenolic metabolic characteristics of complex microbial communities and obtain customizable phenolic combinations for kombucha products.展开更多
Kombucha is produced by fermenting sweetened tea with symbiotic culture of bacteria and yeast(SCOBY).Kombucha is slightly sweet and acidic tea beverage that is popular all over the world due to its refreshing taste an...Kombucha is produced by fermenting sweetened tea with symbiotic culture of bacteria and yeast(SCOBY).Kombucha is slightly sweet and acidic tea beverage that is popular all over the world due to its refreshing taste and health-promoting active metabolites formed during the fermentation process.Sucrose-sweetened tea is the traditional substrate for kombucha fermentation.However,due to consumers’demand as well as availability of resources,various alternative substrates,such as honey,molasses and coffee,have been used in the production of kombucha over time to promote additional health benefits.Aside from that,kombucha fermentation supplementation,such as with herbs,bee pollen,and lactic acid bacteria,have also been used to develop new novel kombucha,to value-add the biological activities and sensory properties.The activity of Komagataeibacter spp.bacteria results in the formation of a polymeric cellulose pellicle during the kombucha fermentation process.The cellulose produced has a wide range of application in a variety of fields.In this review,conventional and alternative fermentation methods were reviewed to better understand the development of kombucha.展开更多
The present study investigated the application of a sustainable production model to the manufacturing technology of kombucha.In order to comply with the principles of circular economy,a newly-formulated beverage,obtai...The present study investigated the application of a sustainable production model to the manufacturing technology of kombucha.In order to comply with the principles of circular economy,a newly-formulated beverage,obtained through the use of olive mill by-products as a fermentation substrate,was examined.The total polyphenol content,antioxidant activity and sensory profile of the final product was analyzed with the intention of evaluating the bioactive and sensory contribution made by olive leaves,when used in substitution of tea for kombucha fermentation.The initial level of oleuropein(394.7 mg/L)obtained in the olive leaves extract did not inhibit the natural fermentation process of Symbiotic Culture of Bacteria and Yeast(SCOBY).The addition of increasing percentages of the by-product during the fermentation produced several kombucha samples rich in secoiridoid bioactive compounds with a concentration of oleuropein and hydroxytyrosol ranged from 306.4 mg/L to 91.2 mg/L and from 29.0 mg/L to 9.3 mg/L,respectively.Since tea stands out as one of the main cost items in kombucha tea manufacturing,this study demonstrated that the use of olive leaves,as a polyphenol-rich substrate,may represent a viable strategy to valorize the agro-industrial waste,reduce production costs,preserve the antioxidant properties of kombucha and enrich its sensory profile.展开更多
Bacterial cellulose(BC)is a high-strong cellulose with high-purity produced by bacteria.The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacter...Bacterial cellulose(BC)is a high-strong cellulose with high-purity produced by bacteria.The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose(BC)through the fermentation of kombucha.In this study,the statistical optimization of the culture medium for producing BC from kombucha was carried out by selecting different parameters.A three-level,three-factor Box-Behnken design(BBD)was used to determine the optimal levels for three significant variables(sucrose addition,kombucha inoculation amount and fermentation temperature).According to the results,the optimal fermentation conditions were found as follows:sucrose addition 8.5%,kombucha inoculation amount 10%,fermentation tempera-ture 32℃,the BC yield can be up to 4.20 g/100 mL(D.W)under 11d fermentation.Besides,the BC was determined with strong tensile strength and water absorption capacity.By scanning electron microscopy(SEM)observation,Fourier transform infrared spectroscopy(FT-IR),X-ray diffraction(XRD)and differential scanning calorimetry(DSC)determination,BC produced by soy whey and Hestrin-Schramm(HS)medium were compared.The results showed that BC produced from soy whey has a typical cellulose structure,characteristic peaks of typical functional groups of cellulose,and crystal diffraction peaks of type I natural cellulose.In conclusion,this study utilized the nutrients in the soy whey to obtain a high yield of bacterial cellulose,make full use of industrial waste water,which was more environmentally friendly and cheaper.展开更多
文摘This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated kombucha mixed with fruit juices. Acidic and non-acidic kombucha mixes were fermented at 25°C using a commercially available starter culture and inoculated with a 5-strain mixture of acid-adapted E. coli O157. There was >5-log reduction in the pathogen count for both starter mixes within 7 days of fermentation. For the kombucha-juice blends at refrigerated temperature, 14 ml of lemon, apple, orange, and mango juices were mixed with 186 ml kombucha separately. The treatments were inoculated with a 5-strain mixture of acid-adapted E. coli O157 and incubated at 5°C for 14 days. >5-log reduction in the pathogen count was observed in lemon, control, and mango juice blend after 1, 3, and 14 days, respectively. The total reduction in pathogen count in the apple and orange juice blend after 14 days was 4.43 and 4.12 log CFU/ml, respectively. The inability of the kombucha fruit blend to cause a 5-log reduction of E. coli O157 suggests the need for following strict hygienic and good sanitation practices during blending and bottling for home fermenters and an approved HACCP plan for foodservice operators to ensure product safety.
文摘Objective: to evaluate the protective effect of kombucha and its components not polar, in pancreas of diabetic rats treated with streptozotocin. Material and methods: ninety-six male Wistar rats of 120 to 170 g of PC were used;four groups of 24 animals were formed: control (GC), control treatment (GCTx), kombucha treatment (GTxK) and treatment with non-polar components of kombucha (GTxCNP). Diabetes was induced in the last three groups with an intraperitoneal injection of streptozotocin at a dose of 65 mg/kg BW. At the same time, treatment was started in the different groups;GC and GCTx groups were administered, orally, 1 ml of sterile saline solution;to the GTxK group 324 mg/kg of kombucha;and to GTxCNP 0.006 mg/kg of the non-polar components. For the histopathological study, pancreas samples were obtained on days 1, 7, 14 and 21 and fixed in formalin. They were processed with the histological technique, 5-micron-thick sections were made and stained with the hematoxylin-eosin technique. Finally, the number of islets of Langerhans per field observed with the 10x objective was quantified. The results were subjected to a one-way analysis of variance and Tukey’s test (p Results: Significant changes in the number of islets were observed in histological sections of the pancreas. The groups treated with streptozotocin showed a significant decrease in the number of islets 7 days after starting treatment;Likewise, their number was lower in the GCTx group compared to the GTxK and GTxCNP groups (p ≤ 0.05). At 14 and 21 days, the lowest number of islets was maintained, although only in the GCTx and GTxK groups (p ≤ 0.05). Streptozotocin is a drug that can be used in rats to induce an experimental model of diabetes with an effect that can last up to 21 days. Conclusions: This fermented beverage and its non-polar components can be a complementary treatment alternative for diabetes mellitus, since it prevents further damage to the β cells of the pancreas and the Islets of Langerhans. Specific additional studies on the main, non-polar components of kombucha are suggested to know the mechanism of protection on pancreatic islets.
文摘Objective To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead induced oxidative stress. Methods Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in combination with K-tea orally for 45 d, and the antioxidant status and lipid peroxidation were evaluated. Results Oral administration of lead acetate to rats enhanced lipid peroxidation and release of creatine phosphokinase and decreased levels of reduced glutathione (GSH) and antioxidant enzymes (superoxide dismutase, SOD and glutathione peroxidase, GPx). Lead treatment did not alter humoral immunity, but inhibited DTH response when compared to the control. Lead administration also increased DNA fragmentation in liver. Oral administration of Kombucha tea to rats exposed to lead decreased lipid peroxidation and DNA damage with a concomitant increase in the reduced glutathione level and GPx activity. Kombucha tea supplementation relieved the lead induced immunosuppression to appreciable levels. Conclusion The results suggest that K-tea has potent antioxidant and immunomodulating properties.
基金supported by Graduate Research Fund of Tropical Crops Genetic Resources Institute,Chinese Academyof Tropical Agricultural SciencesBreeding of New Varieties of High-Starch,Cold-Resistant and Drought-Resistant Cassava(nyhyzx07-013) Earmarked Fund for Modern Agro-Industry Technology Research System (nycytx-17)
文摘[Objective] To optimize solid-state fermentation of South China 5 （SC5） cassava-leucaena protein feed by kombucha. [Method] The SC5 cassava-leucaena protein feed was fermented by kombucha. The fermentation conditions were optimized. [ Result] The optimum conditions of solid-state fermentation were as follows： cassava and leucaena weight ratio, 7：3; fermentation time, 6 d; kombucha volume, 10 ml; fermentation temperature, 30 ℃; and water volume, 200 ml. The content of crude protein in feed was substantially increased and reached 23.64%. [ Conclusion] The optimized fermentation process greatly improves utilization of the SC5 cassava-leucaena protein feed.
基金Supported by Scientific Research Fund of Beijing Educational DepartmentBeijing Higher School Personnel Teaching Program
文摘[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity. [Method] The effects of different cultivation time on cell concentration, pH, total protein concentration and inhibition zone were studied. The fermentation broth of Kombucha on the sixth day was adjusted to different pH. Fermentation broth treated with protease was put into the plates of Escherichia co/i, Bacillus cereue and Staphylococcus aureus as control, as well as ampenicilin. The zone of broth inhibition was measured. [ Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth. The zone of inhibition decreased with rising pH and was the lowest when pH was 7. Later, as pH increasing, it enlarged. The inhibition effect of processed protease reduced remarkably. [ Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.
文摘Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture, it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB （acetic acid bacteria） and yeasts. Depending on its origin, LAB （lactic acid bacteria） sometimes will also be able to be found in the microflora. The production of kombucha and formation of its beneficial components are the result of the metabolic activities of this microflora. This fermented tea has been produced and consumed in the Far East for hundreds of years as a tradition; it is used as an adjunctive treatment for certain diseases. The interest in this tea has increased recently, and kombucha has spread worldwide. Its microflora diversity and metabolites are becoming important subjects of scientific studies. Although there are a few companies in Turkey that manufacture and market kombucha, there is no comprehensive scientific study on this subject. The liquid portion of kombucha is claimed to have various medicinal effects on human health. Recent studies have suggested that kombucha tea prevents paracetamol induced hepatotoxieity and chromate induced oxidative stress in albino rats. As kombucha tea is rich in compounds known to be strong antioxidants, it is expected to ameliorate liver damage. This beneficial effects of kombucha tea are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics and a variety of micronutrients produced during fermentation. The functional character of the kombucha should be investigated by a larger number of scientific studies. Co-use or self-use with various foods of this tea should be widespread.
文摘In order to assess the impact of the early and late tissue repair of Kombucha extract on incised wounds in animal models, 24 Wistar male rats were used and divided into three groups: one of the groups received a topical cure on the wound with Brosin, and the other received the Kombucha extract. The third group did not receive any treatment, working as a control group. The objective was to evaluate and compare the Kombucha extract with a commercial healing product. Each one of the animals took a 1 cm wound in depth and length at a femur level on a side of the left thigh. The healing process was evaluated on an early and late phase by performing a morphometric and morphological analysis under the assumption of a faster recovery with the use of Kombucha. The results showed that there was a poor recovery in the control group. On the other hand, the other two groups, Brosin and Kombucha, were similar, with little inflammation and a high cell proliferation and migration along with basal array pulls of elastin and collagen which served for angiogenesis, repair and renovation of the new tissue.
文摘Introduction: Diabetes is a disease characterized by an increase in blood glucose due to disorders in insulin production, this disease is widely distributed throughout the world. Objective: to review and systematize the general information on diabetes, as well as the traditional treatments and the findings on kombucha as an alternative method. Method: the information retrieval technique or literature review was used on the topics of diabetes, allopathic methods, kombucha, preparation procedures, chemical and microbiological components and pharmacological effects of the drink. Results: Various sources of information were found that explain the definition of diabetes and its classification. it commonly presents in four ways depending on the signs, the common ones being type 1, associated with destruction of the β cells of the pancreas and mainly affects minors, and type 2, which is related to genetic and environmental problems and It affects people over 18 years of age, and less frequently gestational diabetes and MODY type. Traditional drugs such as sulfonylureas, glinides and biguanides, thiazolidinediones and α-glucosidase inhibitors are used to control this disease, or alternative therapies are used such as kombucha, a fermented beverage that has its origins in China and is spread worldwide by its beneficial effects in chronic degenerative diseases such as diabetes, due to its chemical and microbiological content. Conclusion: The information establishes important data on kombucha as one of the complementary alternatives for the treatment of diabetes.
文摘Objective: The present study consisted of challenging the extract of kombucha and the fungus Ganoderma reported as hypoglycemic and used as alternative treatments against diabetes on the number and morphology of islets of Langerhans. Material and Methods: 64 Wistar rats were used in 4 groups: one control, three experimental, streptozotocin, Kombucha y Ganoderma induced diabetes with streptozotocin. Divided into four post-induction stages at 2, 15, 30 and 45 days of treatment, sacrificing 4 rats at each stage, to perform the morphological analysis of the pancreas. Results: A decrease in the islets of Langerhans in size, volume and the number of cells within them was identified for the streptozotocin group from the second stage until almost disappearing due to diabetes, in the groups of Kombucha y Ganoderma the same was observed but they were recovered with the extract treatments and the average number of islets was similar in these groups, the group of Ganoderma. Conclusion: Under the conditions of this work, a protective and regenerative effect of both extracts is identified.
文摘With the objective to evaluate the properties, curatives of kombucha extract as an alternative treatment were used;20 sheep creoles weaned with stunting, respiratory diseases, parasitic and malnutrition were divided into control and experiment n = 10 groups;the first one was administered by ivermectin 1% (2 mg/kg) subcutaneous, with a reinforcement of closantel 5% (0.5 mg/kg) by oral route and enrofloxacin at 5% (3 mg/kg) intramuscularly for three consecutive days and the second group by oral route 20 ml of extract kombucha per animal each three days for about 4 months, was weighed at the beginning of each month;clinical tests were conducted and statistical data indicated no significant differences in weight gain 30.370 kg/p control, 31.290, 3.503 kg/p experimentally, some showed small differences in blood samples and in stool tests for example, control ended with Eimeria 1.00 ± 0.00, creatinine, 0.17 ± 0.04 mg/dl, uric acid 23.20 5.37 ± mg/dl, 46.12 ± 4.70 MCV, 7.21 ± 0.25 g/dl total protein, 38.20 10.06 ± 1.40 and segmented neutrophils ±1.07, and on the other hand the experimental in erythrocytes present 9783000.00 ± 1036072.17 million, in hemoglobin 13.43 ± 0.51 g/dl, hematocrit 38.87 ± 2.13, and platelet 422320.000 ± 52442.578 thousands. Both groups did not exceed normal parameters, however, physically the experimental animals were better and had no parasites or respiratory problems as opposed to controls.
基金All the authors from Alagappa University acknowledge the financial support by DST-SERB,New Delhi under the Physical sciences,grant sanctioned vide EMR/2016/006302
文摘Hierarchically-porous carbon nano sheets were prepared as a conductive additive for sulfur/polyacrylonitrile(S/PAN)composite cathodes using a simple heat treatment.In this study,kombucha(that was derived from symbiotic culture of bacteria and yeast)carbon(KC)and graphene oxide(GO)were used as a carbon host matrix.These rational-designed S/PAN/KC/GO hybrid composites greatly suppress the diffusion of polysulfides by providing strong physical and chemical adsorption.The cathode delivered an initial discharge capacity of 1652 mAh·g^-1 at a 0.1 C rate and a 100th cycle capacity of 1193 mAh·g^-1.The nano sheets with embedded hierarchical pores create a conductive network that provide effective electron transfer and fast electrochemical kinetics.Further,the nitrogen component of PAN can raise the affinity/interaction of the carbon host with lithium polysulfides,supporting the cyclic performance.The results exploit the cumulative contribution of both the conductive carbon matrix and PAN in the enhanced performance of the positive electrode.
基金supports from Vellore Institute of Technology (VIT)
文摘Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.
基金funded by the Fellowship of China Postdoctoral Special Science Foundation[2022T150199]the Heilongjiang Province“Tens of Millions”Project Science and Technology Major Special Projects[2019ZX08B01].
文摘Plant-based milk is considered a healthy and environmentally sustainable option.In order to solve the physical and chemical instability problem of most plant milk and increase the chance of consumer acceptance of the flavor,this experiment used soybean as raw material,fructo-oligosaccharides(FOS)as prebiotics,and added kombucha for fermentation.The microbial composition,functional components,antioxidant capacity,physicochemical properties and flavor relationship of fermented soy milk at different fermentation times(up to 96 h)were studied by high-throughput sequencing,laser confocal scanning imaging,and gas chromatography-mass spectrometry.According to the results,the synbiotic interaction of FOS and kombucha consortium promoted the growth of yeast and lactic acid bacteria in soy milk.The ideal fermentation time was 84 h.At this time,fermented soy milk added with FOS displayed increasedβ-glucosidase activity(by 68.10 mU/mL),isoflavones mainly represented by genistein content(by 612.41%),and DPPH radical scavenging activity(by 25.02%).Furthermore,the addition of FOS intensified the sour taste of the 84 h-fermented soy milk.The content of hexanal was reduced,while favorable flavor substances,such as citric acid and linalool,were also produced.Soymilk fermented with kombucha and FOS provides an opportunity to explore the physical and chemical characteristics and the mechanism of flavor formation in multi-strain co-fermentation systems and to develop commercial plant-based fermentation products.
基金supported by Ege University Scientific Research Project Commission for the project entitled“Determination of microbi-ological properties of Kombucha produced from different plant sources and identification of probiotic microorganisms found in the product”(Project No:FDK-2021-22943)supported by YÖK(Council of Higher Education)100/2000 Ph.D.Scholarship Program.
文摘The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn(KH),nettle leaves(KN)and black tea(KC,as control)during storage at 4℃ for 120 days.The total phenolic and flavonoid contents of Kombucha samples were found in the range of 995.33 mg GAE/L-2456.83 mg GAE/L and 75.21 mg CE/L-193.68 mg CE/L,respectively,where the values were higher than plant tea samples.During storage period,total phenolic contents of KC were generally higher than other samples,while higher total flavonoid content,total acidity and ash contents were found in KN.When antioxidant activity was detected by ABTS method,no significant differences was observed between Kombucha samples(89.68%-94.84%),while DPPH method gave higher results in KC than KH and KN.Although antioxidant activity of the samples showed a fluctuation during storage period,higher levels(80.48%-90.36%by ABTS method and 65.60%-70.76%by DPPH method)were observed in KC at the end of the storage(P<0.05),which is compatible with the total phenolic content results.Antimicrobial activities of the samples were examined by detecting minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC).MIC values were in the range of 15.63μg/mL-125.00μg/mL.Besides,antimicrobial effect of KN was found higher than KH and KC.However,inhibition effects of Kombucha samples were decreased at the end of the storage time.The results make Anatolian hawthorn and nettle leaves interesting for the production of Kombucha beverages,which have distinct bioactive properties.
基金co-supported by the National Natural Science Foundation of China(grant number 32072289)the Foundation of the Educational Department of Liaoning Province(grant number J2020045)。
文摘Kombucha is a kind of traditional fermented sugared tea rich in polyphenols.Although the health effects of tea polyphenols(TPPs)have been extensively studied,the biotransformation of the TPPs during kombucha fermentation was not fully elucidated.In this study,the polyphenol transformation capacity of microbial strains and the synthetic microbial communities during the tea broth fermentation were investigated.Firstly,six microbial species demonstrated different polyphenol transformation abilities:Acetobacter pasteurianus,Zygosaccharomyces bailii and Debaryomyce hansenii could increase the contents of epigallocatechin gallate(EGCG),the most abundant components of TPPs.Z.bailii and Acetobacter xylinum could enhance the concentration of TPPs with low molecular weight.Then,four synthetic microbial communities(SMC)consisting of different species were constructed to ferment the black tea broth.When different strains coexisted,their interaction could further enhance kombucha’s phenols transformation and antioxidant activity.Specifically,the SMC,constructed by Z.bailii,L.plantarum and D.hansenii,could enhance the EGCG content significantly in tea broth and the total phenols and flavonoid contents.Meanwhile,the antioxidant activities of kombucha fermented by this SMC were found to be relatively high among different fermented tea broth groups.Besides,it is demonstrated that A.pasteurianus was a strong competitor in the tea broth environment.This bacterium could decrease the number of viable yeast cells by producing more acid.This study demonstrated that the construction of suitable synthetic microbial communities would help reveal the phenolic metabolic characteristics of complex microbial communities and obtain customizable phenolic combinations for kombucha products.
基金supported by the Dana Padanan Kolaborasi(DPK-2019-003)provided by the Universiti Kebangsaan Malaysia.
文摘Kombucha is produced by fermenting sweetened tea with symbiotic culture of bacteria and yeast(SCOBY).Kombucha is slightly sweet and acidic tea beverage that is popular all over the world due to its refreshing taste and health-promoting active metabolites formed during the fermentation process.Sucrose-sweetened tea is the traditional substrate for kombucha fermentation.However,due to consumers’demand as well as availability of resources,various alternative substrates,such as honey,molasses and coffee,have been used in the production of kombucha over time to promote additional health benefits.Aside from that,kombucha fermentation supplementation,such as with herbs,bee pollen,and lactic acid bacteria,have also been used to develop new novel kombucha,to value-add the biological activities and sensory properties.The activity of Komagataeibacter spp.bacteria results in the formation of a polymeric cellulose pellicle during the kombucha fermentation process.The cellulose produced has a wide range of application in a variety of fields.In this review,conventional and alternative fermentation methods were reviewed to better understand the development of kombucha.
基金funded by the European Union-NextGenerationEU under the Italian Ministry of University and Research(MUR)National Innovation Ecosystem grant ECS00000041-VITALITY.
文摘The present study investigated the application of a sustainable production model to the manufacturing technology of kombucha.In order to comply with the principles of circular economy,a newly-formulated beverage,obtained through the use of olive mill by-products as a fermentation substrate,was examined.The total polyphenol content,antioxidant activity and sensory profile of the final product was analyzed with the intention of evaluating the bioactive and sensory contribution made by olive leaves,when used in substitution of tea for kombucha fermentation.The initial level of oleuropein(394.7 mg/L)obtained in the olive leaves extract did not inhibit the natural fermentation process of Symbiotic Culture of Bacteria and Yeast(SCOBY).The addition of increasing percentages of the by-product during the fermentation produced several kombucha samples rich in secoiridoid bioactive compounds with a concentration of oleuropein and hydroxytyrosol ranged from 306.4 mg/L to 91.2 mg/L and from 29.0 mg/L to 9.3 mg/L,respectively.Since tea stands out as one of the main cost items in kombucha tea manufacturing,this study demonstrated that the use of olive leaves,as a polyphenol-rich substrate,may represent a viable strategy to valorize the agro-industrial waste,reduce production costs,preserve the antioxidant properties of kombucha and enrich its sensory profile.
基金supported by the Jiangsu Agriculture Science and Technology Innovation Fund(Grant No.CX(21)2003).
文摘Bacterial cellulose(BC)is a high-strong cellulose with high-purity produced by bacteria.The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose(BC)through the fermentation of kombucha.In this study,the statistical optimization of the culture medium for producing BC from kombucha was carried out by selecting different parameters.A three-level,three-factor Box-Behnken design(BBD)was used to determine the optimal levels for three significant variables(sucrose addition,kombucha inoculation amount and fermentation temperature).According to the results,the optimal fermentation conditions were found as follows:sucrose addition 8.5%,kombucha inoculation amount 10%,fermentation tempera-ture 32℃,the BC yield can be up to 4.20 g/100 mL(D.W)under 11d fermentation.Besides,the BC was determined with strong tensile strength and water absorption capacity.By scanning electron microscopy(SEM)observation,Fourier transform infrared spectroscopy(FT-IR),X-ray diffraction(XRD)and differential scanning calorimetry(DSC)determination,BC produced by soy whey and Hestrin-Schramm(HS)medium were compared.The results showed that BC produced from soy whey has a typical cellulose structure,characteristic peaks of typical functional groups of cellulose,and crystal diffraction peaks of type I natural cellulose.In conclusion,this study utilized the nutrients in the soy whey to obtain a high yield of bacterial cellulose,make full use of industrial waste water,which was more environmentally friendly and cheaper.
