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By Yao Jianqing
The Kombucha culture in Chinese society and spread very early,and as a folk tradition of the daily consumption of one drink.In recent years,the rise of Fungus in Japan and Europe and the United States and study the application of a new upsurge.This paper describes the history of ...
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KOMBUCHA TEA AMELIORATES EXPERIMENTAL AUTOIMMUNE ENCEPHALOMYELITIS IN MOUSE MODEL OF MULTIPLE SCLEROSIS
By Fatemeh Marzban, Gholamrez Azizi, Sanaz Afraeid, Reza Sedaghat, Mir Hadi Seyedzadeh, Alireza Razavi, Abbas Mirshafiey
Experimental autoimmune encephalomyelitis (EAE) is a mouse model for multiple sclerosis (MS), in which inflammatory demyelination and axonal damage occurs. Kombucha tea is a fermented beverage made from kombucha mushroom, brewed tea, and sugar. In recent years kombucha tea has attracted ...
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By Chanbin Lee, Sihyung Wang, Jieun Kim, Youngmi Jung
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By Kelli Rush, Callie Gustafson, Katherine Seehusen, Francis Mann, Ted Wilson
Kombucha is a black tea product that is produced by fermentation using a symbiotic colony of bacteria and yeast. Kombucha originated in China and, in recent years, has gained popularity because of its proposed health benefits that could include antioxidant protection. Antioxidant activity of ...
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KOMBUCHA TEA BEVERAGE: MICROBIOLOGICAL CHARACTERISTIC, ANTIOXIDANT ACTIVITY, AND PHYTOCHEMICAL COMPOSITION
By Eva Ivanisova, Krist?na Menhartova, Margarita Terentjeva, Lucia Godocikova, J. Arvay, Miroslava Kacaniova
The aim of the present study was to determine the microbial composition, antioxidant activity, and content of phytochemicals in prepared kombucha tea beverage. Microbiota was identified by MALDI-TOF mass spectrometry, antioxidant activity of beverage was tested by ABTS and phosphomolybdenum ...
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By Somnath Chakravorty, Semantee Bhattacharya, Antonis Chatzinotas, Writachit Chakraborty, Debanjana Bhattacharya, Ratan Gachhui
Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating ...
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By Jeongeun Hyun, Youngjae Lee, Sihyung Wang, Jinnyun Kim, Jieun Kim, JaeHo Cha, Young-Su Seo, Youngmi Jung
Nonalcoholic fatty liver disease (NAFLD) is associated with increased accumulation of hepatocellular lipids. Although Kombucha tea (KT) has emerged as a substance protecting the liver from damage, the effects of KT in NAFLD remain unclear. Hence, we investigated whether KT influenced hepatic ...
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By Rasu Jayabalan, Radomir V Malbasa, Muthuswamy Sathishkumar
Kombucha, fermented black tea with symbiotic association of bacteria and yeast, has been claimed by its drinkers for several health benefits. The health benefits of kombucha tea are directly associated with the composition and the concentration of the biomolecules present in it. Being a product ...
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By ZHENG You-wei, WANG Lian-jie, NIU Le-bao
Introduced the use of Kombucha in the production of yoghurt, summed up some control conditions. This study chooses fresh milk as experimental materials, through the fermentation of Kombucha we can measure a series of indicators, such as the acidity of the fermantation products, the content of ...
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By C J Greenwalt, Keith H Steinkraus, R A Ledford
Kombucha is a slightly sweet, slightly acidic tea beverage consumed worldwide, but historically in China, Russia, and Germany. Kombucha is prepared by fermenting sweetened black tea preparations with a symbiotic culture of yeasts and bacteria. Potential health effects have created an increased ...
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KOMBUCHA-SYNTHESIZED BACTERIAL CELLULOSE: PREPARATION, CHARACTERIZATION, AND BIOCOMPATIBILITY EVALUATION
By Changlai Zhu, Feng Li, Xinyang Zhou, Lin Lin, Tianyi Zhang
Bacterial cellulose (BC) is a natural biomaterial with unique properties suitable for tissue engineering applications, but it has not yet been used for preparing nerve conduits to repair peripheral nerve injuries. The objectives of this study were to prepare and characterize the ...
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By Edzard Ernst, MD,PhD,FRCP
Aim: Kombucha has become a popular complementary remedy. The aim of this systematic review was to critically evaluate the evidence related to its efficacy and safety. Methods: Computerised literature searches were carried out to locate all human medical investigations of kombucha regardless of ...
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By Julie M. Kapp, MPH, Walton Sumner MD
Purpose: Kombucha tea, a fermented beverage, has recently become popular in the United States as part of the functional food movement. This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human ...
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KOMBUCHA: CARACTERIZAO DA MICROBIOTA E DESENVOLVIMENTO DE NOVOS PRODUTOS ALIMENTARES PARA USO EM RESTAURAO
By Mafalda Jorge dos, Santos
Kombucha is a refreshing, sweet, and acidic fermented beverage usually prepared with sugared black tea to which a "tea fungus" is added. This "tea fungus" is composed of a bacterial cellulosic pellicle containing a symbiotic consortia of acetic bacteria and yeasts. The growing popularity of ...
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By Tara McHugh, Amanda Sinrod
This month's column is a continuation of our "How is it processed" series, focusing on kombucha. Thousands of years old,kombucha is a functional, fermented tea currently consumed around the world. I wish to thank my co-author, Amanda Sinrod, food specialist at the University of California, ...
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By Ailsa Holbourn, Judith Hurdman
A 54-year-old asthmatic woman presented to the 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 ...
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By Vikas Kumar, V K Joshi
Kombucha, Tea Kvass, Japanese or Indonesian tea fungus, and Manchurian are the most common names for the symbiotic association of bacteria and osmophilic yeast in the form of thick jelly membrane, which is cultured in sugared tea. It is slightly sweet, acetic acid-flavoured beverage also called ...
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By Harald W. Tietze
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