Kombucha Research & Scientific Studies
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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 EXTRACT IMPROVE OBESITY
By L Karkhaneh
Obesity is a major problem in developed and developing countries. The purpose of this study was to investigate the effects of kombucha extract on obesity in male Wistar rats. Animals were divided into 4 groups: 1) Control group which received water and normal diet (ND). 2) Sham group which ...
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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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DRAFT GENOME SEQUENCE OF KOMAGATAEIBACTER RHAETICUS STRAIN AF1, A HIGH PRODUCER OF CELLULOSE, ISOLATED FROM KOMBUCHA TEA
By Renato Augusto Corra, dos, Andresa A Berretta, Hernane da Silva, Barud, Sidney Jos Lima, Ribeiro, Laura Natalia Gonzlez-Garca, Tiago Domingues Zucchi, Gustavo H Goldman, Diego M Riao-Pachn
Here, we present the draft genome sequence of Komagatabaeicter rhaeticus strain AF1, which was isolated from Kombucha tea and is capable of producing high levels of cellulose.
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DRYING CHARACTERISTICS OF BACTERIAL CELLULOSE PRODUCED FROM FERMENTATION OF BLACK TEA BY SYMBIOTIC COLONY OF YEAST AND BACTERIA
By Arpan Kumar Basak
Bacterial cellulose (BC) is one of the important biomaterial which has touched almost all emerging technological fields. Industries produce BC by a fermentation process using Gluconoacetobacter xyllinum, which cellulose turns out to be expensive and short period of shelf life. Considering these ...
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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 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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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
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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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
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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EFFECT OF KOMBUCHA ON THE CARDIOVASCULAR SYSTEM OF MAMMALS
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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EFFECT OF KOMBUCHA TEA ON CHROMATE(VI)-INDUCED OXIDATIVE STRESS IN ALBINO RATS.
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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EFFECT OF SUCROSE CONCENTRATION ON THE PRODUCTS OF KOMBUCHA FERMENTATION ON MOLASSES
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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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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