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By Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati
"Kombucha" rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter "Kombucha" (Acetobacter xylinum and several kinds of yeast). The objective of the experiment was to determine the effect of "Kombucha" rosella tea on the ...
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EFFECT OF KOMBU TEA (KOMBUCHA) AND MIX MICROORGANISMS CULTURE OF KOMBU TEA PRODUCTION WASTE ON WHEAT PLANT YIELD, DEHYDROGENASE AND CATALASE ENZYME ACTIVITY OF SOILS
By M Durmu, R Kzlkaya
The aim of this study was to investigate the effects of the kombucha and lyophilized waste of kombucha culture on wheat plant yield, dehydrogenase, and catalase enzyme activity of soils. This study was carried out under controlled conditions (25C) with randomized plot design on sandy loam ...
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By Youngmi Jung, Inyoung Kim, Mohamed Mannaa, Jinnyun Kim, Sihyung Wang, Inmyoung Park, Jieun Kim, Young-Su Seo
Non-alcoholic fatty liver disease (NAFLD) is one of the most common liver disorders. Possible links have been recently found between the gut microbiota and the host metabolism in the development of NAFLD and obesity. Therefore, understanding the changes in intestinal microbiota during the ...
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By Hu-cheng Zhang, Zheng-tian Zhang, Xiu-lan Xin
Objective: The serum levels of superoxide dismutase(SOD),lactate dehydrogenase(LDH),malondialdehyde(MDA) and glutathione(GSH) in cold-stressed mice were measured to discover whether kombucha enhances cold tolerance in mice. Methods: Twenty male CD-1(ICR) mice were randomly divided into 4 groups ...
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EFFECT OF KOMBUCHA ON SOME TRACE ELEMENT LEVELS IN DIFFERENT ORGANS OF ELECTROMAGNETIC FIELD EXPOSED RATS
By Ola Ali Gharib
Mobile phones have increased exponentially all over the world. The present study was performed to evaluate the effect of kombucha (KT) on some trace element levels of the brain, spleen, and intestine in male albino rats exposed to a 950 MHz electromagnetic field (EMF). Four experimental groups ...
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By A Yapo, F H Yapi, H Ahibo, J A Djaman, J C Abo, A D Otokore, F Guina
Kombucha, a traditional beverage mushroom containing a symbiotic bacteria, is prepared with sweetened tea of (Theaceae) and is often drank in many parts of the world. The aim of this study was to investigate the effects of this beverage on the cardiovascular system of rodents, rats, and ...
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EFFECT OF KOMBUCHA TEA ON AFLATOXIN B1 INDUCED ACUTE HEPATOTOXICITY IN ALBINO RATS-PROPHYLACTIC AND CURATIVE STUDIES
By Rasu Jayabalan, S Baskaran, Subbaiya Marimuthu, Krishnaswami Swaminathan, Sei Eok Yun
Kombucha tea is a sugared black tea fermented with a consortium of bacteria and yeasts, which forms tea fungus (Medusomyces gisevii) for 14 days. Kombucha tea is claimed to have various beneficial effects on human health, but very little scientific evidence is available in the literature. In ...
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By M Sairam, B Anju, T Pauline, Prasad Dipti, A K Kain, S S Mongia, B Singh, G Ilavazhagan, Devendra Kumar, W Selvamurthy
The effect of Kombucha tea (KT) on oxidative stress-induced changes in rats subjected to chromate treatment is reported. KT feeding alone did not show any significant change in malondialdehyde (MDA) and reduced glutathione (GSH) levels, but did enhance humoral response and delayed type of ...
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EFFECT OF KOMBUCHA, A FERMENTED BLACK TEA IN ATTENUATING OXIDATIVE STRESS MEDIATED TISSUE DAMAGE IN ALLOXAN INDUCED DIABETIC RATS
By Semantee Bhattacharya, Ratan Gachhui, Parames C Sil
Diabetic complications associated with increased oxidative stress can be suppressed by antioxidants. In the present study, we investigated the antidiabetic and antioxidant effects of Kombucha (KT), a fermented black tea, in comparison to that of unfermented black tea (BT), in ALX-induced ...
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EFFECT OF MEDICINAL PLANT TYPE AND CONCENTRATION ON PHYSICOCHEMICAL, ANTIOXIDANT, ANTIMICROBIAL, AND SENSORIAL PROPERTIES OF KOMBUCHA
By Hossein Shahbazi, Hadi Hashemi Gahruie, Mohammad-Taghi Golmakani, Mohammad H. Eskandari, Matin Movahedi
The aim of this study was to evaluate the effects of adding various medicinal plants to the kombucha medium and to analyze the changes that occur to its physicochemical, antimicrobial, and sensorial properties. In the first part, measurements were made to determine IC50 value, total phenolic ...
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EFFECT OF PULSED ELECTRIC FIELD (PEF)-TREATED KOMBUCHA ANALOGUES FROM QUERCUS OBTUSATA INFUSIONS ON BIOACTIVES AND MICROORGANISMS
By D Vazquez-Cabrala, A Valdez-Fragoso, N E Rocha-Guzmana, M R Moreno-Jimeneza, R F Gonzalez-Laredoa, P S Morales-Martineza, J A Rojas-Contreras, H Mujica-Pazc, J A Gallegos-Infantea
Pulsed electric field (PEF) is a promising non-thermal food preservation technology. The objective was to study the inactivation of yeasts in PEF-treated kombucha analogs prepared from Quercus obtusata infusions. Fermentation conditions of infusions from Q. obtusata were time (7days), sugar ...
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EFFECT OF ROSELLA-BASED KOMBUCHA TEA ON THE LIPID PROFILE ON HYPERLIPIDEMIC RATS (RATTUS NORVEGICUS)
By Ahmad Edi Darmawan, Sunarno Sunarno, Vinsensius Dhani M, Garin Fairuzzaki F
The purpose of this study was to determine the lipid profile of white rats (Rattus norvegicus) with high-fat feed after fermentation of rosella kombucha with various concentrations. This study used 20 white male rats (Rattus norvegicus) aged two months, with rosella kombucha treatment fermented ...
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EFFECT OF SOLVENT FRACTIONS OF KOMBUCHA TEA ON VIABILITY AND INVASIVENESS OF CANCER CELLS--CHARACTERIZATION OF DIMETHYL 2-(2-HYDOXY-2-ETHOXYPROPYLIDINE) MALONATE AND VITEXIN
By Rasu Jayabalan, Kesavan Malini, Muthuswamy Sathishkumar, Krishnaswami Swaminathan, Sei Eok Yun
In the present study, cytotoxic and anti-invasive properties of solvent fractions of kombucha tea were studied. Kombucha tea was fractionated with chloroform, ethyl acetate, and butanol. Three solvent extracts and the final aqueous phase were concentrated and used for anti-cancer study at 25, ...
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By R. Malbasa, Eva S. Lonar, Mirjana S. Djuric, I. Dosenovic
Fermentation of 1.5 g/l of Indian black tea, sweetened with adequate quantities of molasses (containing approx. 70 g/l, 50 g/l and 35 g/l of sucrose), was conducted using domestic Kombucha. Inoculation was performed with 10% of fermentation broth from a previous process. The fermentation in ...
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EFFECTS OF BLENDING WHEAT GRASS JUICE ON ENHANCING PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF TRADITIONAL KOMBUCHA BEVERAGE
By Tzu-Ying Sun, Jia-Shiun Li, Chinshuh Chen
Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as a fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera ...
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EFFECTS OF CHRONIC KOMBUCHA INGESTION ON OPEN-FIELD BEHAVIORS, LONGEVITY, APPETITIVE BEHAVIORS, AND ORGANS IN C57-BL/6 MICE: A PILOT STUDY.
By Anita M. Hartmann, CNRN, PhD, Laura E. Burleson, BS, Adam K. Holmes, BA, Charles R. Geist, PhD
Kombucha is a lightly fermented tea beverage popularly consumed as a self-prescribed folk-remedy for numerous ailments. Kombucha is claimed to enhance cognition, aid weight loss, and prolong life. This pilot study reports longevity, general health, and open-field exploratory behavioral outcomes ...
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EFFECTS OF DIETARY ALTERNATIVES (PROBIOTIC, GREEN TEA POWDER, AND KOMBUCHA TEA) AS ANTIMICROBIAL GROWTH PROMOTERS ON GROWTH, ILEAL NUTRIENT DIGESTIBILITY, BLOOD PARAMETERS, AND IMMUNE RESPONSE OF BROI
By M. Afsharmanesh, B. Sadaghi
A feeding trial was conducted to study the effects of alternative antimicrobial growth promoters (probiotic, Kombucha tea, and green tea powder) in wet, wheat-based diets on broiler performance, carcass yield, organ weights, immune response, and histomorphological measurements of the small ...
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By YUAN Lei, ZHANG Guohua, Faizan Ahmed SADIQ
The objective of this study was to analyze how different fermentation methods can affect the fermentation profile of kombucha in terms of its flavor, fermentation yield(total acid/sugar consumption), and sensory evaluation. The variable factors considered included black tea type, tea extraction ...
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By Alexis Wagner, Chris Geerts, Neeti Sondi, Ping Wu
Kombucha, a beverage fermented by a symbiotic colony of bacteria and yeast (SCOBY), has been traditionally consumed by Asian and Eastern European cultures for centuries. As consumer demand for kombucha grows in North America, there is a need to control, predict, and optimize the fermentation ...
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By Ola Ali Gharib
Background: Trichloroethylene (TCE) may induce oxidative stress which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. Methods: Twenty male albino rats were divided into four groups: (1) the control group treated with vehicle, (2) Kombucha (KT)-treated ...
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By Mallory Villeneuve, Francis Mann, Katie Seehusen
Kombucha is a fermented tea beverage produced using a culture of yeast and bacteria to create a bubbly beverage claiming many purported health benefits. The inhibitory effects of Kombucha were analyzed to assess its relevancy in digestive effects. The effects of Kombucha in relationship to ...
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EFFECTS OF LACTOBACILLUS CASEI AND ALTERATIONS IN FERMENTATION CONDITIONS ON BIOSYNTHESIS OF GLUCURONIC ACID BY A DEKKERA BRUXELLENSIS-GLUCONACETOBACTER INTERMEDIUS KOMBUCHA SYMBIOSIS MODEL SYSTEM
By Nguyen Khoi Nguyen, Huong Thuy Nguyen, Phu Hong Le
A combination of Dekkera bruxellensis and Gluconacetobacter intermedius is used as a model system to emulate the microbial symbiosis between yeast and acetic acid bacteria in kombucha and to study glucuronic acid (GlcUA) production in this system. In the current study, the addition of ...
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EFFECTS OF MEDIUM VARIATION AND FERMENTATION TIME ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF KOMBUCHA
By Batul Moiz Vohra, Shazrul Fazry, Fareed Sairi, Othman Babul-Airianah
Kombucha is a traditional fermented drink and has recently gained popularity due to its numerous claims on therapeutic effects. It is prepared by sweetening black tea and fermenting using a symbiotic culture of acetic acid bacteria and yeasts known as SCOBY. The drink can also be brewed ...
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By Shengche Chu, Chinshuh Chen
Effects of kombucha origins and fermentation time on their antioxidant properties were investigated using in vitro free radical scavenging assays. Kombucha from various sources demonstrated different antioxidant activities, and most showed time-dependent characteristics. The average antioxidant ...
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EFFECTS OF SYNCHRONIZED ORAL ADMINISTRATION AND TOPICAL APPLICATION OF KOMBUCHA ON THIRD-DEGREE BURN WOUNDS REGENERATION IN MATURE RATS
By Kazem Parivar, Parichehr Yaghmaie, Nasim Hayati Rudbari, Parastoo Mohammadi Mohaghegh
Background: According to evidence of the therapeutic effects of Komboucha, this study was conducted to investigate the facts of Kombucha's topical application Synchronized with Kombucha tea oral administration on third-degree burn wounds healing in Wistar rats. Materials and Methods: In this ...
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