13 search results in "Cancer"
By Soheir S Abd, El-Salam
Kombucha is a benefit to people suffering from cancer due to increasing its acidity by the bacterium. This study to isolate and identify the bacterium samples from tea kombucha. Six acetic acid bacteria were isolated from traditional Kombucha fermentation of tea belonging to the family ...
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By Jessica Martinez Leala, Lucia Valenzuela Suareza, Rasu Jayabalanb, Joselina Huerta Orosa, Anayansi Escalante-Aburtoa
Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of the ...
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A REVIEW ON KOMBUCHA TEA-MICROBIOLOGY, COMPOSITION, FERMENTATION, BENEFICIAL EFFECTS,TOXICITY, AND TEA FUNGUS
By Rasu Jayabalan, Radomir V. Malbaa, Eva S. Lonar, Jasmina S. Vitas, Muthuswamy Sathishkumar
Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea, which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on ...
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By Samantha Renee Armando, Rebecca Anne Schneider, Francis M Mann
Kombucha is a tea blend that is fermented by a symbiotic culture of bacteria and yeast (SCOBY) and is of high interest in the United States for its health benefits. Research indicates that Kombucha can improve resistance against cancer, prevent cardiovascular disease, promote digestive ...
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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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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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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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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 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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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, ...
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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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By Ebrahim Azarpour, Maral Moraditochaee, Hamid Reza Bozorgi
Consideration of functional beverages in the world and one of the fastest-growing food categories are considered. Functional fermented tea drinks non-dairy beverages kombucha one is functional. The raw material used to produce functional beverages kombucha tea, tea is sweetened with sugar. ...
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By C. Dufresne, E Farnworth
Kombucha is a refreshing beverage obtained by the fermentation of sugared tea with a symbiotic culture of acetic bacteria and fungi, consumed for its beneficial effects on human health. Research conducted in Russia at the beginning of the century and testimony indicate that Kombucha can improve ...
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