Kombucha Research & Scientific Studies
81 search results in "Ph"
CLEARANCE OF FREE SILICA IN RAT LUNGS BY SPRAYING WITH CHINESE HERBAL KOMBUCHA
By Nai-fang Fu, Chang-hui Luo, Jun-cai Wu, Yan-yan Zheng, Yong-jin Gan, Jian-an Ling, Heng-qiu Liang, Dan-yu Liang, Jing Xie, Xiao-qin Chen, Xian-jun Li, Rui-hui Pan
The effects of spraying with kombucha and Chinese herbal kombucha were compared with treatments with tetrandrine in a rat silicosis model. Silica dust (50mg) was injected into the lungs of rats, which were then treated with one of the experimental treatments for a month. The rats were then ...
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COMPARATIVE HEALING PROPERTY OF KOMBUCHA TEA AND BLACK TEA AGAINST INDOMETHACIN-INDUCED GASTRIC ULCERATION IN MICE: POSSIBLE MECHANISM OF ACTION
By D Banerjee, S A Hassarajani, B Maity, G Narayan, S K Bandyopadhyay, S Chattopadhyay
The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration, has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, ...
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COMPARISON OF ANTIMICROBIAL PROPERTIES OF KOMBUCHA FERMENTED FROM GREEN TEA, BLACK TEA AND YERBA MATE
By Cameron Prophet
Kombucha tea is a popular health beverage that is brewed from the fermentation of tea and 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 ...
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COMPARISON OF THE PRODUCTS OF KOMBUCHA FERMENTATION ON SUCROSE AND MOLASSES
By Radomir V. Malbaa, Eva S. Lonar, Mirjana S. Djuri
Fermentation of 1.5 g/L of Indian black tea, sweetened either with 70 g/L of sucrose or an adequate quantity of three kinds of molasses, was conducted by domestic Kombucha (Acetobacter strains in symbiosis with Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharomyces bisporus, ...
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COSMETIC OR DERMOPHARMACEUTICAL COMPOSITIONS CONTAINING KOMBUCHA
By Karl Lintner
Cosmetic or dermo pharmaceutical compositions which contain kombucha are disclosed. The present invention further relates to the use of kombucha and cosmetic or dermo pharmaceutical compositions containing the same, alone or in combination, for the care of the skin, mucosae and skin appendages, ...
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CURRENT EVIDENCE ON PHYSIOLOGICAL ACTIVITY AND EXPECTED HEALTH EFFECTS OF KOMBUCHA FERMENTED BEVERAGE
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Ilze Denina
Consumption of kombucha fermented tea (KT) has always been associated with different health benefits. Many personal experiences and testimonials of KT drinkers are available throughout the world on the ability of KT to protect against a vast number of metabolic and infectious diseases, but very ...
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CYTOTOXIC ACTIVITY ASSAY OF N-HEXANE EXTRACT OF SOLANUM NIGRUM L. FRUITS FERMENTED BY KOMBUCHA AGAINST MCF-7 BREAST CANCER CELL LINE
By Rahma Ziska, A Agustina, Dadih Supriadi
Background: Breast cancer is the second leading cause of cancer-related deaths among women worldwide. Anticancer drugs therapy causes unwanted side effects problems that occur when treatment affects healthy tissues or organs. It is quite essential to find potential herbal as an alternative ...
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DAYA HAMBAT AIR FERMENTASI KOMBUCHA RAJA (RAMBUT JAGUNG) TERHADAP PERTUMBUHAN SALMONELLA TYPHI SERTA PEMANFAATANNYA SEBAGAI BUKU SUPLEMEN
By Mahbubatur Rohmah
Kombucha merupakan minuman fermentasi yang berasal dari simbiosis antara bakteri Acetobacter dan khamir Sacharomyces. Kombucha ini biasanya ditumbuhkan pada medium teh, dan kopi. Namun beberapa penelitian telah melakukan inovasi terhadap media tumbuh kombucha diantaranya; belimbing wuluh, ...
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DETERMINATION OF D-SACCHARIC ACID-1,4-LACTONE FROM BREWED KOMBUCHA BROTH BY HIGH-PERFORMANCE CAPILLARY ELECTROPHORESIS
By Kan Wang, Xuhua Gan, Xinyun Tang, Shuo Wang, Huarong Tan
Kombucha is a health tonic. d-Saccharic acid-1,4-lactone (DSL), a component of kombucha, inhibits the activity of glucuronidase, an enzyme indirectly related to cancers. To date, there is no efficient method to determine the content of DSL in kombucha samples. In this paper, we report a rapid ...
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DETERMINATION OF SUITABILITY OF BLACK CARROT (DAUCUS CAROTA L. SPP. SATIVUS VAR. ATRORUBENS ALEF.) JUICE CONCENTRATE, CHERRY LAUREL (PRUNUS LAUROCERASUS), BLACKTHORN (PRUNUS SPINOSA) AND RED RASPBERRY
By Ulusoy Abubekir, Canan Ece Tamer
Kombucha is a traditional refreshing beverage usually prepared by fermentation of sweetened black or green tea. In this study, it was aimed to investigate the effects of different raw material usage on composition and sensory properties of kombucha beverage. For this aim, cherry laurel, red ...
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DETOXIFICATION OF LEUCAENA LEUCOCEPHALA LEAVES BY MIXED FERMENTATION WITH KOMBUCHA AND LACTOBACILLUS ACIDOPHILUS
By Changhui Luo, Zhong Dan, Kai Zao, Shengjun
Kombucha liquid, liquid Lactobacillus acidophilus(Moro) Hansen et Mocquot, Lactobacillus bulgaricus(Orla-Jensen) Rogosa et Hansen and Lactobacillus Plantarum(Orla-Jensen) Bergey were used to ferment leaves of Leucaena leucocephala(Lamarck) de Wit to study their detoxification of the leaves, and ...
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DEVELOPMENT OF KOMBUCHA WINE
By Sun Yongkang, LU Qinqin
Kombucha wine was prepared with black tea syrup and fermented by Kombucha and wine yeast. Through a single factor experiment and orthogonal experiment, the fermentation conditions of Kombucha wine were optimized. The optimum fermentation parameters were as follows: black tea syrup 16Bx, ...
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DIFFERENT TEMPERATURES SELECT DISTINCTIVE ACETIC ACID BACTERIA SPECIES AND PROMOTES ORGANIC ACIDS PRODUCTION DURING KOMBUCHA TEA FERMENTATION
By Francesca De Filippis, Antonio Dario Troise, Paola Vitaglione, Danilo Ercolini
Kombucha is a traditional beverage produced by tea fermentation, carried out by a symbiotic consortium of bacteria and yeasts. Acetic Acid Bacteria (AAB) usually dominate the bacterial community of Kombucha, driving the fermentative process. The consumption of this beverage was often associated ...
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DOES KOMBUCHA TEA ATTENUATE THE HEPATO-NEPHEROTOXICITY INDUCED BY A CERTAIN ENVIRONMENTAL POLLUTANT?
By Ola Ali Gharib
Trichloroethylene (TCE) may induce oxidative stress, which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. The aim of this study was to investigate the protective role of oral administration of kombucha tea in rats with TCE as an environmental ...
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DOES KOMBUCHA TEA REDUCE THE DAMAGE-INDUCED BY RADIATION EXPOSURE?
By Ola Ali Gharib
This work has been performed to investigate the protective effect and the antimicrobial activity that occur following oral administration of kombucha tea (kt) ferment in rats with a fractionated dose of 9 Gy. The protective effect of kt ferment was monitored by assessment of serum enzymes ...
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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
Kombucha is a fermented tea beverage produced by fermenting 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 ...
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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
"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 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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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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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 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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EFFECTS OF FERMENTATION CONDITIONS ON QUALITY AND FLAVOR OF KOMBUCHA
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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ENHANCEMENT OF BIOCELLULOSE PRODUCTIVITY THROUGH OPTIMIZATION OF CULTURAL CONDITIONS AND GAMMA RADIATION
By Mohamed M. Roushdy, Abbas A. El-Ghamery, Ali A. Hammad, Salwa A. Abou EL-Nour, Nasser H. Mohammad
The optimum fermentation conditions for the production of biocellulose (BC) by the isolated strain Komagataeibacter rhaeticus K were determined. The isolate gave the highest cellulose production when grown on glucose ethanol medium (GEM) and was able to produce cellulose at 20-35°C with a ...
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ENHANCEMENT OF THE ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KING COCONUT WATER (COCOS NUCIFERA VAR. AURANTIACA) BY FERMENTATION WITH KOMBUCHA 'TEA FUNGUS'
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Enhancement of antioxidant and starch hydrolase inhibitory properties of king coconut water when subjected to fermentation with the ‘tea fungus’ was evaluated. pH, color, viscosity, ethanol content, antioxidant activity, total phenolic content, ferulic and p‐coumaric acid contents and starch ...
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ENHANCEMENT OF THE FUNCTIONAL PROPERTIES OF COFFEE THROUGH FERMENTATION BY "TEA FUNGUS" (KOMBUCHA)
By Mindani I. Watawana, Nilakshi Jayawardena, Viduranga Y. Waisundara
The antioxidant and starch hydrolase inhibitory activities and the polyphenol contents of three roasted coffee powders (fine-ground coffee - FGC, coarse-ground coffee - CGC and instant coffee - IC) were determined following fermentation by the Kombucha "tea fungus" for 7 days. A statistically ...
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