Kombucha Research & Scientific Studies
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PERBANDINGAN AKTIVITAS ANTIOKSIDAN KOMBUCHA TEH HIJAU (CAMELIA SINENSIS) DENGAN TEH DAUN MANGGA (MANGIFERA INDICA) DIPENGARUHI LAMA FERMENTASI
By Pande Putu Ayu, Sukmawati, Yan Ramona, Ni Putu Eka, Leliqia
Teh Kombucha yang diketahui memiliki aktivitas antioksidan, merupakan campuran teh dan gula yang difermentasi dengan bantuan simbiosis antara bakteri asam asetat dan yeast. Penelitian ini bertujuan untuk mengetahui waktu fermentasi yang memberikan aktivitas antioksidan optimal pada teh hitam ...
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PHYSICAL AND TEXTURAL CHARACTERISTICS OF FERMENTED MILK PRODUCTS OBTAINED BY KOMBUCHA INOCULUMS WITH HERBAL TEAS
By Radomir V Malbaa, Jasmina S Vitas, Eva S Lonar, Spasenija D Milanovi
In this investigation, kombucha fermented milk products were produced from milk with 1.6% milkfat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40, and 43C. Fermentation was stopped ...
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PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF KOMBUCHA FERMENTED DAIRY PRODUCTS
By Milanovic Spasenija, Kanuric Katarina, Vukic Vladimir, Hrnjez Dajana, Ilicic Mirela, Ranogajec Marjan, Milanovic Maja
The possibility of kombucha application cultivated on two different tea types in combination with probiotics for milk fermentation at different temperatures, as well as the physicochemical and textural properties of manufactured fermented milk products was investigated. A combination of ...
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POLYPHENOLIC PROFILE, SUGAR CONSUMPTION AND ORGANIC ACIDS GENERATION ALONG FERMENTATION OF INFUSIONS FROM GUAVA (PISIDIUM GUAJAVA) BY THE KOMBUCHA CONSORTIUM
By MARTHA ROCO MORENO-JIMENEZ, NURIA ELIZABETH ROCHA-GUZMANA, JOSE GUADALUPE RUTIAGA-QUINONES, DANIELA MEDRANO-NUNEZ, JUAN ANTONIO ROJAS-CONTRERAS, RUBEN FRANCISCO GONZALEZ-LAREDO, JOSE ALBERTO GALLEGO
The kombucha beverage is usually prepared from black tea, with sucrose, inoculated with previously fermented liquid broth and/or tea fungus pellicle, and incubated. Alternative sources have been used for kombucha beverages. Guava leaves have been used for a long time as traditional medicine. It ...
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POLYPHENOLS AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY EXTRACT.
By NAJMI AHMED ESSAWET, DRAGOLJUB CVETKOVIC, ALEKSANDRA VELICANSKI, JASNA CANADANOVIC-BRUNET, JELENA VULIC, VUK MAKSIMOVIC, SINISA MARKOV
Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry products, derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and ...
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POSSIBLE PROTECTIVE EFFECT OF KOMBUCHA TEA FERMENT ON CADMIUM CHLORIDE INDUCED LIVER AND KIDNEY DAMAGE IN IRRADIATED RATS
By Nashwa Kamel Ibrahim
Kombucha Tea Ferment (KT), was given to male albino rats, (1ml/Kg of body weight), via gavages, during 2 weeks before intraperitoneal administration of 3.5 mg/Kg body weight CdCl2 and/or whole-body -irradiation with 4Gy, and during 4 weeks after each treatment. Hepatic and nephritic ...
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POTENTIAL OF SNAKE FRUIT (SALACCA ZALACCA (GAERTH.) VOSS) FOR THE DEVELOPMENT OF A BEVERAGE THROUGH FERMENTATION WITH THE KOMBUCHA CONSORTIUM
By Elok Zubaidah, Firka Julian Dewantari, Fitria Rizki Novitasari, Ignatius Srianta, Philippe Blanc
Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong. Salak Madu, Salak Pondoh, Salak Segaran, and Salak Suwaru) of the fruit were studied. The physicochemical and sensory ...
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POTENTIAL USE OF KOMBUCHA CRUDE EXTRACT IN POSTHARVEST GRAPE MOULDS CONTROL.
By Bogdan MATEI, Florentina MATEI, Camelia DIGUTA, Ovidiu POPA
Postharvest diseases of fruits and grapes are caused by fungi and bacteria, and the losses in this step increase several folds than in the field. In the case of the grapes, most damages are due to the presence of filamentous fungi belonging to species like Botrytis sp., Penicillium sp., or ...
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PREPARATION AND CHARACTERIZATION OF BIOCOMPOSITE FILM BASED ON CHITOSAN AND KOMBUCHA TEA AS ACTIVE FOOD PACKAGING
By Ashrafi Azam, 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 ...
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PREPARATION OF KOMBUCHA SESAME SUGAR
By Liang Jin, Yang Dou-dou, Chen Yi-lin
Processing of Kombucha Sesame Sugar, which was mainly made with Kombucha broth,sucrose,glucose syrup,maltose, and sesame, was studied.Optimization of best processing formula, including ratio and content of each kind of sugar and sesame, was studied according to sensory evaluation.The results ...
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PRESERVATION OF KOMBUCHA TEA-EFFECT OF TEMPERATURE ON TEA COMPONENTS AND FREE RADICAL SCAVENGING PROPERTIES
By Rasu Jayabalan, Subbaiya Marimuthu, P Thangaraj, Muthuswamy Sathishkumar, A R Binupriya, Krishnaswami Swaminathan, Sei Eok Yun
Kombucha tea is a sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. ...
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PROBABLE GASTROINTESTINAL TOXICITY OF KOMBUCHA TEA: IS THIS BEVERAGE HEALTHY OR HARMFUL
By Radhika Srinlvasan, MD, Susan Smolinske, PharmD, David Greenbaum, MD
Kombucha tea is a healthy beverage made by incubating the Kombucha "mushroom" in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably ...
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PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION
By BEIGMOHAMMADI F, KARBASI A, BEIGMOHAMMADI Z
Introduction: Kombucha beverage is a fermentation product produced by kombucha mushroom in sweet tea. One of the most important ingredients in this beverage that plays a critical role in detoxification of the body and preventation of cancer is glucuronic acid. In this research, the effect of ...
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PRODUCTS OF BIOTRANSFORMATION OF TEA INFUSION - PROPERTIES AND APPLICATION
By Daria Kaczmarczyk, Stanislaw Lochynski
Fermented tea broth (known as Kombucha) has been used for ages in many countries, especially in Japan, Russia, China, and Eastern Europe. Nowadays, this beverage is generally regarded a universal natural medicament is having a strengthening effect on the human body. Kombucha beverage is popular ...
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PROGRESS IN RESEARCH AND APPLICATION OF KOMBUCHA [J]
By WU Yan, Ruan Hui, He Guo-qing
Kombucha is a kind of functional beverage with a long history,which is fermented by yeast,acetic acid bacteria, and lactic acid bacteria in sugared tea.In recent years,a new trend in the application and research of kombucha has emerged.In this paper,the application and research progress of ...
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PROTECTIVE EFFECT OF KOMBUCHA MUSHROOM (KM) TEA ON CHROMOSOMAL ABERRATIONS INDUCED BY GAMMA RADIATION IN HUMAN PERIPHERAL LYMPHOCYTES IN-VITRO
By Kultigin Cavusoglu, Perihan Guler
The aim of this study was to investigate the potential radioprotective effect of kombucha mushroom tea (KM - tea) on gamma radiation-induced chromosomal aberrations (CAs) in human peripheral blood lymphocytes in vitro. For this purpose, we used an in vitro dose-effect relationship and ...
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PROTECTIVE EFFECT OF KOMBUCHA MUSHROOM (KM) TEA ON PHENOL-INDUCED CYTOTOXICITY IN ALBINO MICE
By Kursad Yapar, Kultigin Cavusoglu, Ertan Oruc, Emine Yalcin
The present study was carried out to evaluate the protective role of kombucha mushroom (KM) tea on cytotoxicity induced by phenol (PHE) in mice. We used weight gain and micronucleus (MN) frequency as indicators of cytotoxicity and supported these parameters with pathological findings. The ...
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PROTECTIVE EFFECT OF KOMBUCHA ON RATS FED A HYPERCHOLESTEROLEMIC DIET IS MEDIATED BY ITS ANTIOXIDANT ACTIVITY
By Khaled Bellassoued, Ferdaws Ghrab, Fatma Makni-Ayadi, Jos Van Pelt, Abdelfattah Elfeki, Emna Ammar
Context: Kombucha (KT) is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. Objective: The present study investigates the effects of Camellia sinensis (GT) Linn. (Theaceae) and KT, two natural drinks, on ...
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PROTECTIVE EFFECT OF KOMBUCHA TEA AGAINST ACETAMINOPHEN INDUCED HEPATOTOXICITY IN MICE: A BIOCHEMICAL AND HISTOPATHOLOGICAL STUDY
By Jalil Abshenas, Amin Derakhshanfar, Mohammad Hosein Ferdosi, Saeid Hasanzadeh
Acetaminophen overdose causes severe hepatotoxicity leading to liver failure in experimental animals and humans. This study was undertaken to evaluate the protective effect of kombucha tea (KT) against acetaminophen-induced hepatotoxicity. Forty male Balb/c mice were divided into four equal ...
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PROTECTIVE EFFECT OF KOMBUCHA TEA AGAINST TERTIARY BUTYL HYDROPEROXIDE INDUCED CYTOTOXICITY AND CELL DEATH IN MURINE HEPATOCYES
By Semantee Bhattacharya, Prasenjit Manna, Ratan Gachhui, Garames C Sil
Kombucha (KT), a fermented black tea (BT), is known to have many beneficial properties. In the present study, the antioxidant property of KT has been investigated against tertiary butyl hydroperoxide (TBHP) induced cytotoxicity using murine hepatocytes. TBHP, a reactive oxygen species inducer, ...
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PROTECTIVE EFFECT OF KOMBUCHA TEA ON BRAIN DAMAGE INDUCED BY TRANSIENT CEREBRAL ISCHEMIA AND REPERFUSION IN RAT
By Najmeh Kabir, Mahbubeh Setorki
The aim of the study was to investigate the potential neuroprotective effects of Kombucha on cerebral damage induced by ischemia in rats (n=99). Cerebral infarct volume in the ischemic rats received Kombucha solution showed no significance alteration. However, the permeability of the ...
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PROTECTIVE EFFECT OF KOMBUCHA TEA ON LIVER DAMAGE INDUCED BY THIOACETAMIDE IN RATS
By Najmeh Kabiri, Mahboobeh Ahangar Darabi, Mahmoud Rafieian-Kopaei, Mahbubeh Setorki, Monir Doudi
The aim of this study is to evaluate the possible protective effects of Kombucha tea against thioacetamide-induced liver damage in rats. A total of 24 male Wistar rats were divided into four groups: Control, treated with thioacetamide (TAA) treated with TAA, and then Kombucha tea, treated with ...
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PROTECTIVE EFFECTS OF KOMBUCHA TEA AND SILIMARIN AGAINST THIOACETAMIDE INDUCED HEPATIC INJURIES IN WISTAR RATS
By Najmeh Kabiri, Mahboobeh Ahangar Darabi, Mahbubeh Setorki
Plants consumed by humans contain thousands of phenolic compounds. The effects of dietary polyphenols are of great interest due to their antioxidative and possible anticarcinogenic activities. The liver is one of the organs in the body exposed to many oxidant and carcinogen agents; therefore, ...
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PURIFICATION OF THE ANTIBACTERIAL PROTEIN FROM TEA FUNGUS CULTURE
By Junjie Xie, Shiwang She, Li Zhao, Yonghau Xiong, Qingping Zhaong, Gang Long
By filtration, centrifugation, vacuum concentration, extraction with acetone and inorganic salts, and filtration chromatography through Sephadex G 50, two proteins with different MW were obtained from the tea fungus culture. The protein with low MW demonstrated antibacterial activity. ...
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RESEARCH ON THE EFFECT OF CULTURE TIME ON THE KOMBUCHA TEA BEVERAGE'S ANTIRADICAL CAPACITY AND SENSORY VALUE.
By Anna Gramza-Michaowska, Bartosz Kulczyski, Yuan Xindi, Magorzata Gumienna
Background. Recent consumption trends show 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 ...
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