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By 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 ...
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By Alison SungHee Kole, MD, MPH, Heather D. Jones, MD, Russell Christensen, PharmD, Jay Gladstein, MD
Introduction: Kombucha's ''mushroom'' tea is touted to have medicinal properties. Here, we present a case of hyperthermia, lactic acidosis, and acute renal failure within 15 hours of Kombucha tea ingestion. Case Presentation: A 22-year-old male, newly diagnosed with HIV, became short of breath ...
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A COMPARISON BETWEEN THE EFFECT OF GREEN TEA AND KOMBUCHA PREPARED FROM GREEN TEA ON THE WEIGHT OF DIABETIC RATS
By Seyed Ahmad Hosseini, Mehran Gorjian, Latifeh Rasouli, Saeed Shirali
Diabetes is the most common metabolic disease worldwide. One of the clinical features of diabetes type 1 is the weight loss. The weight loss is a very serious issue in the management and treatment of diabetes, especially diabetes type 1, which should be paid special attention. The present study ...
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A NEW TEMPORARY SKIN SUBSTITUTE (BIOFILL): EXPERIENCE IN THE BURN UNIT OF THE COIMBRA PEDIATRIC HOSPITAL (CPH)
By A J Coelho, JG Reis Alves
The authors present their experience with a new temporary skin substitute--a cellulose membrane (BIOFILL) in the Burn Unit of the CPH, used in 36 children with 2nd- and 3rd-degree burns varying between 6 and 25%. Also conducted was a case by case comparative study between 13 children treated ...
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By Felix Ash
This article summaries the few selected probiotic foods like Kefir, Kimchi, and Kombucha. These are all the food products that contain high probiotic benefits while comparing with other normal intake. The author has explained how to prepare these probiotic foods and their nutritional values and ...
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By Jessica Mart?nez Leala, Luc?a Valenzuela Su?reza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the ...
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A REVIEW ON KOMBUCHA TEA-MICROBIOLOGY, COMPOSITION, FERMENTATION, BENEFICIAL EFFECTS,TOXICITY, AND TEA FUNGUS
By Rasu Jayabalan, Radomir V. Malbaa, Eva S. Lonar, Jasmina S. Vitas, Muthuswamy Sathishkumar
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea, which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on ...
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By Zhao Ping
Kombucha is a long history of functional beverages, retrieve relevant literatures, this text mainly goes to review from biomass composition of Kombucha, nutrition, training methods, separation and purification of microorganisms in Kombucha, fermentation mechanism, health care functions and the ...
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By Zoran Kovacevic, Goran Davidovic, Jelena Vuckovic-Filipovic, Mirjana A. Janicijevic-Petrovic, Katarina Janicijevic, Andrijana Popovic
Background: Toxic hepatitis may clinically manifest as other diseases of the liver, where it must always be considered in differential diagnoses of unexplained liver damage, such as poisoning with kombucha tea. Case report: 47-year old female patient was hospitalized and has consumed daily ...
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By Ravi Persaud, Thomas Re, Viny Srinivasan
Kombucha Extract (KE) is derived from the fermentation of yeasts and bacteria with black tea, sugar, etc. It is used in a variety of cosmetic products. As Kombucha Tea, it is consumed as a beverage in many parts of the world and thought to exert a number of therapeutic benefits in metabolic ...
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ACID CONTENTS AND THE EFFECT OF FERMENTATION CONDITION OF KOMBUCHA TEA BEVERAGES ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES
By Katarzyna Neffe-Skociska, Barbara Sionek, Iwona cibisz, Danuta Kooyn-Krajewska
Kombucha is a healthy beverage which is a final result of tea fermentation by adding a starter culture of the acetic acid bacteria and yeasts. The effect of fermentation conditions on physicochemical, microbiological, and sensory properties of Kombucha tea beverages was evaluated with emphasis ...
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AKTIVITAS ANTIOKSIDAN DAN ORGANOLEPTIK KOMBUCHA DAUN KELOR DENGAN LAMA FERMENTASI DAN KONSENTRASI DAUN KELOR YANG BERBEDA
By Agustina WIDYASARI, Dra Aminah Asngad, MSi
Kombucha is a beverage product of tea and sugar fermentation with adding microbial starter kombucha is name Acetobacter xylinum and yeast. In generally, kombucha made by using tealeaves that have high antioxidant content. One of the leaf that has high antioxidant content expect tealeaves are ...
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AKTIVITAS ANTIOKSIDAN KOMBUCHA DAUN KOPI (COFFEA ARABICA) DENGAN VARIASI LAMA WAKTU FERMENTASI DAN KONSENTRASI EKSTRAK
By Agustin Wulandari
Kombucha adalah teh yang telah difermentasikan melalui penambahan kultur khamir dan bakteri. Kombucha dikenal sebagai salah satu minuman yang memiliki aktivitas antioksidan. Daun kopi merupakan salah satu bagian dari tanaman kopi yang dianggap limbah dan belum banyak dimanfaatkan. Daun kopi ...
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By Nursyah Putri Hassmy, Jemmy Abidjulu, Dan Adithya Yudistira
Kombucha tea is a traditional beverage product of fermented tea and sugar solution by using starter kombucha (Acetobacter xylinum and some of yeast species). The low productivity of contamination from harmful microorganisms causing the disease makes kombucha safe for self-prepared at home ...
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By Michael R. Roussin
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ANALYSIS OF THE CONDITION AND THE POTENTIAL LENGTH OF FERMENTED KOMBUCHA MEDIUM (TEA, COFFEE, ROSELLA) IN INHIBITING THE GROWTH OF PATHOGENIC BACTERIA (VIBRIO CHOLERAE AND BACILLUS CEREUS)
By NURUL AFIFAH
Kombucha fermented drinks contain Vitamins B1, B2, B3, B6, B12, B15, C, folic acid, glucuronic acid, gluconate acid, acetic acid, chondrotin sulfuric acid, hyaluronic acid, lactic acid, acetaminophen, essential amino acids, and enzymes. Compounds contained in kombucha drinks can be used as ...
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By Mallory Dickmann, Rebecca Schneider, Samantha Armando, Katherine Seehusen, Patrick Hager, Michael J Strauss, Francis M Mann
Kombucha tea (KT) is an acidic, fermented, tea-based beverage associated with a variety of reported health benefits. Specifically, KT consumption has previously elicited hypoglycemic responses in alloxan-induced diabetic rats, implying KT consumption may alleviate symptoms of diabetes. One ...
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By GAO Yan-yan, ZHU Xian-feng
The total phenolics and antioxidant activity of Kombucha beverage by adding apple, orange, and kiwi juice were determined. The results showed that the total phenols of the three kinds of fruit Kombucha beverages were positively correlated with the change of reducing power. The total phenol of ...
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By Elok Zubaidah, Raida Amelia Ifadah, Umi Kalsum, Diana Lyrawati, Widya Dwi Rukmi, Putri, Ignatius Srianta, Philippe J. Blanc
Purpose: This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.Design/methodology/approach: The juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. The anti-diabetes activity of the products ...
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By Naifang Fu, Juncai Wu, Lv Lv, Jijun He, Shengjun Jiang
The foot and mouth disease virus (FMDV) is sensitive to acids and can be inactivated by exposure to low pH conditions. Spraying animals at risk of infection with suspensions of acid-forming microorganisms has been identified as a potential strategy for preventing FMD. Kombucha is one of the ...
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By 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 ...
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By Houda Battikh, Kamel Chaieb, Amina Bakhrouf, Emna Ammar
Kombucha is widely consumed as black tea fermented for 7-14 days. The aim of the present study was to compare the antimicrobial activities of two kombucha beverages originating from green and black teas fermented for 21 days and to characterize the antimicrobial compounds (heat resistance and ...
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By ARI YUNIARTO, KUSNANDAR ANGGADIREDJA, RIANA ANNISA NUR, AQIDAH
Objective: In general, infectious diseases are still known as a major contributor to the number of morbidity and mortality worldwide besides other diseases. Infections are ordinarily caused by viruses, bacteria, and fungi. Several human pathogenic fungi involving Aspergillus flavus, Candida ...
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By Thummala Sriharia, Krishnamoorthy Karthikesanb, Natarajan Ashokkumarb, Uppala Satyanarayana
Kombucha is a fermented tea beverage produced by fermenting sugared black tea with kombucha mat (consists of bacteria and yeast strains). Diabetes mellitus is a group of metabolic disorders characterized by hyperglycemia resulting from defects in insulin secretion, action or both. The present ...
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By ZHANG Hu-cheng
The aim was to study if the fermentation liquor of Kombucha had protein with antimicrobial activity. Method: The effects of different cultivation time on fermentation liquor concentration,pH,total protein concentration, and zone of inhibition were studied.The fermentation liquor of Kombucha on ...
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