Kombucha Research & Scientific Studies



34 search results in "Antioxidant"


ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF LEMON BALM KOMBUCHA

By Aleksandra S. Velianski, Dragoljub D. Cvetkovi, Sinia L. Markov, Vesna T. Tumbas, Slaana M. Savatovi

Kombucha is a beverage traditionally produced by the metabolic activity of yeasts and acetic acid bacteria. The antimicrobial activity of lemon balm Kombucha, as well as of particular control samples, was determined by the agar-well diffusion method. Antioxidant activity on stable ...

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ANTIOXIDANT ACTIVITIES OF KOMBUCHA PREPARED FROM THREE DIFFERENT SUBSTRATES AND CHANGES IN CONTENT OF PROBIOTICS DURING STORAGE

By Caili Fu, Fen Yan, Zeli Cao, Fanying Xie, Juan Lin

Kombucha is a health-promoting fermented beverage worldwide. The present study compared the free-radical scavenging abilities and total reducing power (TRP) of kombucha prepared from low-cost green tea (LGTK), black tea (BTK), and tea powder (TPK). LGTK had the highest scavenging abilities ...

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ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF KOMBUCHA BEVERAGES PREPARED USING BANANA PEEL, COMMON NETTLES AND BLACK TEA INFUSIONS

By Ali Ebrahimi Pure, Monir Ebrahimi Pure

Kombucha is a several thousand years old traditional fermented beverage originated from East. While black tea infusion is the common substrate for preparing kombucha, other herbal infusions can be applied for this reason too. Common medicinal herbs or even waste herbal materials, like banana ...

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ANTIOXIDANT, ANTIBACTERIAL AND COLOR ANALYSIS OF GARLIC FERMENTED IN KOMBUCHA AND RED GRAPE VINEGAR

By Ali Ebrahimi Pure, Monir Ebrahimi Pure

Garlic, in different types, is a very common food ingredient all over the world. Traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical ...

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APPLICATION OF THE KOMBUCHA 'TEA FUNGUS' FOR THE ENHANCEMENT OF ANTIOXIDANT AND STARCH HYDROLASE INHIBITORY PROPERTIES OF TEN HERBAL TEA

By Mindani I. Watawanaa, Nilakshi Jayawardenaa, Candy Choob, Viduranga Y. Waisundaraa

Ten herbal teas (Acacia arabica, Aegle marmelos flower, A. marmelos root bark, Aerva lanata, Asteracantha longifolia, Cassia auriculata, Hemidesmus indicus, Hordeum vulgare, Phyllanthus Emblica, Tinospora cordifolia) were fermented with the Kombucha 'tea fungus'. The PH values of the fermented ...

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BIOCHEMICAL ASSESSMENT OF POSSIBLE PROTECTIVE ROLE OF KOMBUCHA TEA AGAINST STRESSFUL EFFECT INDUCED BY HIGH SUCROSE DOSE

By H A Abdel, Maksoud, Raafat R Mohammed, Mohamed G Elharrif, Nedal S Abdulatif

Kombucha tea is a highly fermented beverage popularly consumed in many countries. The aim was to evaluate the possible protective effects of the usage of Kombucha as a natural agent against the stressful effects resulting from the administration of a high sucrose diet to male rabbits through ...

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CHARACTERISTIC OF PHYSICAL, CHEMICAL, AND MICROBIOLOGICAL KOMBUCHA FROM VARIOUS VARIETIES OF APPLES

By E Zubaidah, S Yurista, N R Rahmadani

Kombucha is a fermented tea beverage with the addition of a kombucha starter, also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical, and microbiological characteristics of kombucha from various varieties of apple kombucha. ...

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CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL

By Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni, Siwi

Background: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very ...

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CHEMICAL AND SENSORY EVALUATION OF A FUNCTIONAL BEVERAGE OBTAINED FROM INFUSIONS OF OAK LEAVES (QUERCUS RESINOSA) INOCULATED WITH THE KOMBUCHA CONSORTIUM UNDER DIFFERENT PROCESSING CONDITIONS

By Blanca D Vzquez-Cabral, Nuria E Rocha-Guzmn, Jos A Gallegos-Infante, Silvia M Gonzlez-Herrera, Rubn F Gonzlez-Laredo, Martha R Moreno-Jimnez, Indira T S, Crdova-Moreno

The potential use of non-timber products as alternative sources of functional beverages such as kombucha analogs were evaluated. The fermentation of sweetened oak herbal infusions (Quercus resinosa) with the kombucha consortium was explored. The following conditions of the fermentation process ...

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CHEMICAL COMPOSITION AND BIOLOGICAL ACTIVITY OF NOVEL TYPES OF KOMBUCHA BEVERAGES WITH YARROW

By Jasmina S Vitas, Aleksandra D Cvetanovi, Pavle Z Makovi, Jaroslava V varc-Gaji, Radomir V Malbaa

Kombucha beverages were produced by fermentation of new types of substrates - yarrow infusions and yarrow subcritical water extracts (SWE). Fermentation process parameters (pH, total acidity, and yield of biomass), chemical composition (organic acids, total phenols and flavonoids, and vitamin C ...

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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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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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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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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 KOMBUCHA ON OXIDATIVE STRESS INDUCED NEPHROTOXICITY INRATS

By Ola Ali Gharib

Background: Trichloroethylene (TCE) may induce oxidative stress which generates free radicals and alters antioxidants or oxygen-free radical scavenging enzymes. Methods: Twenty male albino rats were divided into four groups: (1) the control group treated with vehicle, (2) Kombucha (KT)-treated ...

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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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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

Kombucha fermentation is traditionally carried out by inoculating a previously grown tea fungal mat into a freshly prepared tea broth and incubating under aerobic conditions for 7-10 days. In this study, four kombucha beverages were prepared by placing the tea fungal mats in sugared Sri Lankan ...

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EVALUATION OF THE GLUCURONIC ACID PRODUCTION AND OTHER BIOLOGICAL ACTIVITIES OF FERMENTED SWEETEN-BLACK TEA BY KOMBUCHA LAYER AND THE CO-CULTURE WITH DIFFERENT LACTOBACILLUS SP. STRAINS

By Nguyen K Nguyen, Ngan TN Dong, Phu H Le, Huong T Nguyen

The interactions between lactic acid bacteria (LAB) and acetic acid bacteria (AAB) from Kefir and Kombucha (KBC) have been concerned during the last decade since their positive stimulation on the growth rate, biomass, and secondary metabolites. However, more study needs to be conducted to ...

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EVALUATION OF THE STABILITY OF THE TOTAL ANTIOXIDANT CAPACITY, POLYPHENOL CONTENTS, AND STARCH HYDROLASE INHIBITORY ACTIVITIES OF KOMBUCHA TEAS USING AN IN VITRO MODEL OF DIGESTION

By Mindani I Watawana, Nilakshi Jayawardena, Shakkya J Ranasinghe, Viduranga Y Waisundara

The objective of this study was to evaluate and compare antioxidant and starch hydrolase inhibitory activity of three different types of Kombucha beverages prepared by three pellicles with different microbial compositions. The fermentation process was carried out for 7 days, and the assessments ...

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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 ...

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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). ...

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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 ...

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