Kombucha Research & Scientific Studies
88 search results for "sugar"
CHRONIC CONSUMPTION OF KOMBUCHA AND BLACK TEA PREVENTS WEIGHT LOSS IN DIABETIC RATS
By Abbass Morshedi, Mohammad Hossein Dashti-Rahmatabadi
... sugar, are widely used by diabetic patients throughout the world. In this study, the effect of chronic consumption of black and Kombucha tea on weight loss was investigated in Diabetic Rats. MATERIALS AND METHODS: In this study, Streptozotocin (60 mg/kg) was used to induce diabetes mellitus ...
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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE
By Cameron Prophet
... sugar using a culture of yeast and bacteria. Traditional kombucha brews utilize black and green teas derived from the Camellia sinensis plant. However, recent reports in Brazil have described the use of Ilex paraguariensis, the main ingredient in yerba mate tea for kombucha preparations. As ...
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CULTIVATION OF TEA FUNGUS ON MALT EXTRACT MEDIUM
By Dragoljub D. Cvetkovi, Sinia L. Markov
... of easily adoptable sugars, glucose, and fructose, as dominant in malt medium, results in a very effective fermentation, which gives much-moesou beverage at the same time and makes it possible to reduce the fermentation period. The obtained beverage has satisfactory sensorial characteristics.
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DETOXIFICATION OF PATULIN BY KOMBUCHA TEA CULTURE
By Ahmed A. Ismaiel, Rasha H. Bassyouni, Zeinat Kamel, Shaimaa M. Gabr
... sugared tea with a symbiotic culture of acetic acid bacteria and yeast, consumed for its positive effects on human health. In this study, the potential of kombucha supernatant for reduction of patulin (PAT) of three toxigenic fungal strains (Penicillium expansum LC015096, Talaromyces ...
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DOWNREGULATION OF SIGNALLING MOLECULES INVOLVED IN ANGIOGENESIS OF PROSTATE CANCER CELL LINE (PC-3) BY KOMBUCHA (LYOPHILIZED)
By Thummala Srihari, Ramachandran Arunkumar, Jagadeesan Arunakaran, Uppala Satyanarayana
... sugared black tea with tea fungus (kombucha). Prostate cancer, like other solid tumors, is also angiogenesis-dependent. The development of prostate cancer is a multi-step process, advancing from high-grade prostatic intraepithelial neoplasia (PIN) to focal carcinoma, then to invasive ...
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EFFECT OF GIVING "KOMBUCHA" ROSELLA TEA PROFILE OF BLOOD MICE (MUS MUSCULUS L)
By Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati
... 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 blood profile of mice (Mus musculus L). The experiment compiled in a completely randomized design with 4 ...
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EFFECT OF KOMBUCHA ON GUT-MICROBIOTA IN MOUSE HAVING NON-ALCOHOLIC FATTY LIVER DISEASE
By Youngmi Jung, Inyoung Kim, Mohamed Mannaa, Jinnyun Kim, Sihyung Wang, Inmyoung Park, Jieun Kim, Young-Su Seo
... sugared black tea, was investigated on gut-microbiota during the progression of NAFLD. The results indicated a decrease in Erysipelotrichia class by treatment with KT in comparison to the methionine/choline-deficient (MCD)-fed db/db mice. Allobaculum, Turicibacter, and Clostridium genera, ...
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EFFECT OF KOMBUCHA ON SERUM SOD, LDH, MDA AND GSH LEVELS IN COLD-STRESSED MICE
By Hu-cheng Zhang, Zheng-tian Zhang, Xiu-lan Xin
... group,sugary green tea infusion group,kombucha group I and kombucha group II,which were administered intragastrically with normal saline,sugary green tea infusion,culture supernatant from fermented sugary green tea infusion,and culture supernatant from fermented synthetic medium for 30 ...
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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
... 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 the present ...
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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
... sugar (10%), starting culture (10%), and inoculum (2.5%, at 25°C). The PEF treatment considered using square waves, an electric field strength (37.3–53.4kV/cm), PEF processing time (445.3–1979.2μs), an output temperature (18.31±0.98°C), input energy (21.2 - 136.5KJ/L), and two feed flow ...
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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
... 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 bruxellensis) and acetic acid bacteria (Gluconacetobacter ...
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EFFECTS OF FERMENTATION CONDITIONS ON QUALITY AND FLAVOR OF KOMBUCHA
By YUAN Lei, ZHANG Guohua, Faizan Ahmed SADIQ
... acid/sugar consumption), and sensory evaluation. The variable factors considered included black tea type, tea extraction modes, concentrations of sugar and tea, and inoculum size of starter culture. The optimized conditions for the best quality of kombucha were obtained after adding 0.5% ...
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EFFECTS OF KOMBUCHA TEA ON AMYLASE
By Mallory Villeneuve, Francis Mann, Katie Seehusen
... sugar absorption in the mouth. Preliminary data shows that this fermented drink inhibits the enzyme activity in the digestion of starch using a starch azure assay. Further analysis using a salicylate assay measuring freed maltose using a standard curve was conducted. In this method, the ...
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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
... sugar (S), jaggery (J) and Kelulut honey (H) in black tea (BT) and green tea (GT) media over a period of 7, 14, 28 and 60 days. The antioxidant and antimicrobial efficacies were tested post fermentation. All samples shown the highest value of 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition ...
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ENERGY AND COST ANALYSES OF KOMBUCHA BEVERAGE PRODUCTION
By Ahmad Mohammadshirazi, Elnaz Bagheri Kalhor
... sugar. Many beneficial effects on the human body can be achieved using substances with antioxidative properties. Substrates for kombucha fermentation contain antioxidants which originated from tea leaves. This study is conducted by a kombucha beverage production device that has been ...
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EVALUATION OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA "TEA FUNGUS" DURING EXTENDED PERIODS OF FERMENTATION
By Hashani Amarasinghe, Nimsha S Weerakkody, Viduranga Y Waisundara
... sugared Sri Lankan black tea at varying concentrations for a period of 8 weeks. The antioxidant activities, physicochemical, and qualitative proper-ties were monitored prior to the commencement of the fermentation process, one day after the inoculation with the microorganisms and ...
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EVALUATION OF PHYSIOLOGICAL EFFECTS OF ACETIC ACID BACTERIA AND YEAST FERMENTED NON-ALCHOCOLIC BEVERAGE CONSUMPTION IN RAT MODEL
By P. Semjonovs, Ilze Denina, Raimonds Linde
... sugared black tea by a consortium of yeasts and acetic acid bacteria. Recent studies have demonstrated that Kombucha possesses antioxidant, antimicrobial, hepatoprotective, nephroprotective, and hypocholesterolaemic properties. Microbial composition of the Kombucha association is highly ...
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EVALUATION OF THE EFFECT OF DIFFERENT SWEETENING AGENTS ON THE POLYPHENOL CONTENTS AND ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY PROPERTIES OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara
... sugar is commonly known as an energy source for this beverage, the usage of other sweeteners has not been studied. In this investigation, the following sweeteners were used for the preparation of the Kombucha: Artificial sweetener - Aspartame, bees' honey, brown sugar, white sugar, glucose, ...
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EXAMINATION OF THE VARIED AND CHANGING ETHANOL CONTENT OF COMMERCIAL KOMBUCHA PRODUCTS
By Mohsen Talebi, Lillian A Frink, Rahul A Patel, Daniel W Armstrong
... sugar with bacteria and yeast. When kombucha products contain higher than 0.5% (v/v) alcohol, the legal limit for non-alcoholic drinks, they are classified as alcoholic beverages and are subject to relevant federal and state regulations. An efficient headspace gas chromatography technique ...
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FERMENTAION OF GRAPE JUICE DRINKING BY KOMBUCHA LAYER
By Duong Hoang Bao Khanh, Le Hong Phu
... sugared grape juice with a symbiotic culture of acetic bacteria and fungi consumed for its distinct antibiotic effects against the number of disease organisms and several therapeutic purposes in human medicine. Grape juice phytochemicals such as resveratrol and polyphenol antioxidants have ...
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FORMULATION, PREPARATION, PHYSICO-CHIMICAL ANALYSIS,MICROBIOLOGICAL PECULIARITIES AND THERAPEUTIC CHALLENGES OF EXTRACTIVE SOLUTION OF KOMBUCHA
By OLIMPIA DUMITRIU BUZIA, VALERIA FASIE, NELA MARDARE, CAMELIA DIACONU, GABRIELA GURAU, ALIN LAURENTIU TATU
... sugar concentrations have been prepared, as well as samples subject to concentration, thus obtaining extracts of up to 80% concentration. The extract obtained was analyzed chemically and microbiologically. The main elements highlighted in the composition of the extractive solution were: ...
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GREEN TEA (CAMELLIA ASSAMICA) CONCENTRATE AS A SOURCE OF L-THEANINE USED IN KOMBUCHA FERMENTATION FOR RELAXATION DRINK
By Agustine Susilowati, Aspiyanto, Hakiki Melanie, Yati Maryati
... and 1: 1 (3.01 %, dry weight). Beside L-theanine, kombucha tea resulted from this ratio of green tea concentrate and water contains total polyphenol 1.03%, total solids 11.67 %, total acids 0.53 % and reducing sugar 27.4 mg/mL, and total microbial counts of log 5.88 CFU/mL or 7.72 x 105 ...
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HEALTH, WELLNESS, AND SAFETY ASPECTS OF THE CONSUMPTION OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
... sugared black tea with a mixed culture of yeast and bacteria. Kombucha tea has gained immense popularity in recent times due to many associated health benefits. The therapeutic effects of this beverage are thought to be derived from the chemical composition of this beverage, mainly the ...
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HEPATOPROTECTIVE AND CURATIVE PROPERTIES OF KOMBUCHA TEA AGAINST CARBON TETRACHLORIDE-INDUCED TOXICITY
By G S Murugesan, Muthuswamy Sathishkumar, Rasu Jayabalan, A R Binupriya, Krishnaswami Swaminathan, Sei Eok Yun
... sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along ...
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HEPATOPROTECTIVE EFFECTS OF KOMBUCHA TEA: IDENTIFICATION OF FUNCTIONAL STRAINS AND QUANTIFICATION OF FUNCTIONAL COMPONENTS.
By Yong Wang, Baoping Ji, Wei Wu, Ruojun Wang, Zhiwei Yang, Di Zhang, Wenli Tian
... sugared tea by a symbiotic culture of yeast and bacteria for 8 days. However, the functional strains that produce components for the hepatoprotective property of KT remain unclear. Multiple strains are involved in traditional KT production. Therefore, KT has not been standardized or ...
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