Kombucha Research & Scientific Studies
360 search results for your query
FERMENTATION OF BLACK TEA BROTH (KOMBUCHA): I. EFFECTS OF SUCROSE CONCENTRATION AND FERMENTATION TIME ON THE YIELD OF MICROBIAL CELLULOSE
By W N Goh, A Rosma, B Kaur, A Fazilah, A A Karim, Rajeev Bhat
The yield and properties of cellulose produced from bacterial fermentation of black tea broth (known as Kombucha) were investigated in this study. The tea broth was fermented naturally over a period of up to 8 days in the presence of sucrose. Tea broth with a sucrose concentration of 90 g/l ...
Viewed 172 times • 0 likes
FERMENTED BLACK TEA AMELIORATES GAMMA RADIATIONINDUCEDCELLULAR AND DNA DAMAGE IN HUMAN BLOOD LYMPHOCYTES
By Tanmoy Mondal, Sandip Pal, Subrata Kumar Dey
This study was undertaken to evaluate the antioxidative potential and radioprotective ability Of fermented black tea (FBT). Total polyphenol content in the FBT was found to be 148.30 2.56 mg/g, as determined by the ferrous tartrate method. DPPH (2, 2-diphenyl-1-picryl hydrazyl) radical ...
Viewed 141 times • 2 likes
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
This paper aimed at the preparation and characterization of an extractive solution of Kombucha. We have applied the method of water extraction of a species of yeast, Kombucha, grown and proliferated in the pharmaceutical technology laboratory of the Faculty of Pharmacy at the Dunarea de Jos ...
Viewed 74 times • 0 likes
FUNCTIONAL AND MEDICINAL BEVERAGES
By Alexandru Mihai Grumezescu, Alina Maria Holban
Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference ...
Viewed 502 times • 0 likes
GLUCURONIC ACID CONTAINING FERMENTED FUNCTIONAL BEVERAGES PRODUCED BY NATURAL YEASTS AND BACTERIA ASSOCIATIONS
By Ilmra Vna, Pvels Semjonovs, Raimonds Linde, Artrs Patetko
Synthesis of glucuronic acid, well-known as significant detoxicant, by natural Kombucha associations, has been studied. The aim of this review is to overview the possibility of obtaining Kombucha-like healthy beverages with a high content of glucuronic acid by the integration of several optimal ...
Viewed 227 times • 1 likes
GLUCURONIC ACID FROM FERMENTED BEVERAGES: BIOCHEMICAL FUNCTIONS IN HUMANS AND ITS ROLE IN HEALTH PROTECTION
By Ilmara Vina, Raimonds Linde, Arturs Patetko, Pavels Semjonovs
An increasing rate of morbidity in the world is due to widespread chronic degenerative ailments such as cancer, cardiovascular, and neurodegenerative diseases. One of the causes of that is the toxification of the human organism by xenobiotics and insufficient activity of fat-soluble ...
Viewed 167 times • 0 likes
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
Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti-stress) due to high L-theanine concentration. This experiment was conducted to ...
Viewed 478 times • 0 likes
GROWTH INHIBITION AND INDUCTION OF APOPTOSIS IN HUMAN BLADDER CANCER CELLS INDUCED BY FERMENTED CITRUS KOMBUCHA
By Chung-I Kim, Seung-Shick Shin, Sung-Soo Park
Kombucha is a slightly sour beverage fermented by symbiotic micro-organisms, including bacteria and yeasts. In this study, we examined the biological activities of citrus Kombucha (CK) produced by the addition of citrus extract to the original Kombucha (K). After fermentation for 10 days, ...
Viewed 96 times • 0 likes
HEALING EFFECT OF THE EXTRACT OF KOMBUCHA IN MALE WISTAR RATS
By Manuel Rosales-Cortes, Esther Albarran-Rodriguez, Guillermo Nolasco-Rodrguez, David Avila-Figueroa, Raul Leonel De Cervantes-Mireles, Ruben Rosales-Ramirez, Dora Manuela Garcia-Carrasco
In order to assess the impact of the early and late tissue repair of Kombucha extract on incised wounds in animal models, 24 Wistar male rats were used and divided into three groups: one of the groups received a topical cure on the wound with Brosin, and the other received the ...
Viewed 60 times • 0 likes
HEALTH, WELLNESS, AND SAFETY ASPECTS OF THE CONSUMPTION OF KOMBUCHA
By Mindani I Watawana, Nilakshi Jayawardena, Chaminie B Gunawardhana, Viduranga Y Waisundara
Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the ...
Viewed 64 times • 0 likes
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
Kombucha tea (KT) is a 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 ...
Viewed 99 times • 1 likes
HEPATOPROTECTIVE EFFECTS OF KOMBUCHA TEA AND SILYMARIN AGAINST THIOACETAMIDE INDUCED LIVER TOXICITY IN RATS
By Najmeh Kabiri, Mahboobeh Ahangar Darabi
Background and Objectives: Silybum marianum and Kombucha tea contain thousands of antioxidant compounds, which known as a drug used for hepatoprotective agents. The liver exposes many oxidant and carcinogen agents; therefore, the antioxidant compounds are beneficial for its natural health. In ...
Viewed 134 times • 0 likes
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
Background: Kombucha tea (KT), a traditional health beverage containing potential hepatoprotective agents, is fermented from 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 ...
Viewed 132 times • 1 likes
HEPATOPROTECTIVE PROPERTIES OF KOMBUCHA TEA AGAINST TBHP-INDUCED OXIDATIVE STRESS VIA SUPPRESSION OF MITOCHONDRIA DEPENDENT APOPTOSIS
By Semantee Bhattacharya, Ratan Gachhui, Parames C Sil
Kombucha, a fermented tea (KT), is claimed to possess many beneficial properties. Recent studies have suggested that KT prevents paracetamol and carbon tetrachloride-induced hepatotoxicity. We investigated the beneficial role of KT was against tertiary butyl hydroperoxide (TBHP) induced ...
Viewed 193 times • 1 likes
HERBAL BEVERAGES: BIOACTIVE COMPOUNDS AND THEIR ROLE IN DISEASE RISK REDUCTION - A REVIEW
By Anoma Chandrasekara, Fereidoon Shahidi
There is a renewed interest in non-nutritive bioactive compounds of foods and beverages as 'lifespan nutrients' in the risk reduction of non-communicable diseases. Herbal beverages, consumed as part of a balanced diet, may improve the antioxidant status and enhance the overall health status. ...
Viewed 0 times • 0 likes
HYPOCHOLESTEROLAEMIC AND ANTIOXIDANT EFFECTS OF KOMBUCHA TEA IN HIGH-CHOLESTEROL FED MICE
By Zhiwei Yang, Baoping Ji, Feng Zhou, Bo Li, Yangchao Luo, Li Yang, Tao Li
Background: Traditional kombucha tea (TKT) is produced by mixed tea fungus. We previously proposed a Gluconacetobacter sp. A4 as the key functional strain in kombucha culture because it had a strong ability to produce D-saccharic acid-1,4-lactone (DSL, a crucial functional component in KT). ...
Viewed 145 times • 0 likes
HYPOGLYCEMIC ACTIVITY OF BIO-TEA IN MICE
By Shenoy K. Chandrakala
Administration of bio-tea (1.71 ml/kg) to normal albino mice caused hypoglycemia after 30 min which reached to maximum after 2 hr with a significant decrease in blood sugar level (BSL) and became normal beyond 8 hr. In alloxan-induced diabetic albino mice, repeated treatments of bio-tea for 3 ...
Viewed 37 times • 0 likes
HYPOGLYCEMIC AND ANTILIPIDEMIC PROPERTIES OF KOMBUCHA TEA IN ALLOXAN-INDUCED DIABETIC RATS
By Ahmed Aloulou, Khaled Hamden, Dhouha Elloumi, Madiha Bou Ali, Khaoula Hargafi, Bassem Jaouadi, Fatma Ayadi, Abdelfattah Elfeki, Emna Ammar
Background: Diabetes has become a serious health problem and a major risk factor associated with troublesome health complications, such as metabolism disorders and liver-kidney dysfunctions. The inadequacies associated with conventional medicines have led to a determined search for alternative ...
Viewed 205 times • 0 likes
IMPACT OF FERMENTATION CONDITIONS ON THE PRODUCTION OF BIOACTIVE COMPOUNDS WITH ANTICANCER, ANTI-INFLAMMATORY AND ANTIOXIDANT PROPERTIES IN KOMBUCHA TEA EXTRACTS
By Silvia Alejandra Villarreal-Sotoa, Sandra Beauforta, Jalloul Bouajila, Jean-Pierre Souchard, Thierry Renard, Serge Rollan, Patricia Taillandier
The production of natural bioactive compounds through the fermentation of plants has increased in recent years. The biological activities of the extracts obtained from the fermentation of black tea with the kombucha consortium were evaluated. To improve the productivity of these compounds, two ...
Viewed 112 times • 0 likes
IMPROVEMENT OF PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF KOMBUCHA FERMENTED MILK PRODUCTS BY ADDITION OF TRANSGLUTAMINASE AND WHEY PROTEIN CONCENTRATE
By Mirela D Ilii, Spasenija D Milanovi, Katarina G Kanuri, Vladimir R Vuki, Dajana V Vuki
The objective of this work was to investigate the effect of the addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum ...
Viewed 55 times • 0 likes
IN VITRO ACTIVITY OF KOMBUCHA TEA ETHYL ACETATE FRACTION AGAINST MALASSEZIA SPECIES ISOLATED FROM SEBORRHOEIC DERMATITIS
By ELAHEH Mahmoudi, M Saeidi, MA Marashi, A Moafi, V Mahmoodi, M Zeinolabedini Zamani
Background and Purpose: Seborrheic dermatitis is a chronic and recurrent superficial dermatitis in which Malassezia species play an important role. There are different Malassezia species, which have been recently reported to be resistant to common antifungals. Natural sources can be useful ...
Viewed 83 times • 0 likes
IN VIVO EVALUATION OF SNAKE FRUIT KOMBUCHA AS HYPERGLYCEMIA THERAPEUTIC AGENT
By Elok Zubaidah, Tri Erza Apriyadi, Umi Kalsum, Endrika Widyastuti, Teti Estiasih, Ignatius Srianta, Philippe J Blanc
This research was a part of the development of functional beverages through the fermentation of snake fruit juice with the Kombucha consortium. The aim of this research was to study in vivo evaluation of snake fruit Kombucha as a hyperglycemia therapeutic agent. The snake fruit (Salak Suwaru ...
Viewed 59 times • 0 likes
IN VIVO STUD OF THE EFFECT OF KOMBUCHA ON THE INJURED SKIN OF ADULT NMRI MICE STRAIN
By Kazem Parivar, Parichehr Yaghmaei, Shokouh Heidari
Background: Kombucha is used for the treatment of several diseases, including wound healing, in traditional medicine. Due to its effective abilities, such as antibiotic activities, detoxification, and its impact on skin luminosity, we attempted to determine its effect on Injured skin in vivo ...
Viewed 85 times • 0 likes
INCREDIBILITY OF REVITALIZING KAMBUCHA TEA FOR FASCINATING HILARITY AND VIVACIOUS DEMEANOR
By Bina Rani, Upma Singh, Piyush Panwar, Raaz K Maheshwari
Kombucha is a beverage packed with mineral-replenishing electrolytes. It's an energizing tonic, which makes it a healthy alternative to popular drinks that are often packed with caffeine and refined sugar. Kombucha contains regenerative enzymes, bacteria, and organic macromolecules that support ...
Viewed 0 times • 0 likes
INFLUENCE OF BIOLOGICALLY ACTIVE SUBSTANCES FROM KOMBUCHA (MEDUSOMYCES GISEVII) ON RAT GUT MICROBIOTA WITH EXPERIMENTAL ANTIBIOTIC-ASSOCIATED DYSBIOSIS
By BONDAREVA NI, TIMCHENKO LD, DOBRYNYA YU M, ALIEVA EV, RZHEPAKOVSKY IV, E Likhacheva, SIZONENKO MN, PISKOV SI, MARIA K, ARESHIDZE DA
The present study was conducted to evaluate the effect of biologically active substances from Medusomyces gisevii zoogloea (MG zoogloeas) on the intestine microbiocenosis of white rats during the experimental antibiotic-associated dysbiosis. The intestinal dysbiosis of rats was induced by ...
Viewed 86 times • 0 likes
«Previous Next »