Effects of kombucha tea on amylase

Authors:
Mallory Villeneuve, Francis Mann, Katie Seehusen

Abstract:
Kombucha is a fermented tea beverage produced using a culture of yeast and bacteria to create a bubbly beverage claiming many purported health benefits. The inhibitory effects of Kombucha were analyzed to assess its relevancy in digestive effects. The effects of Kombucha in relationship to breakdown of dietary starches in the mouth by amylase were examined. Results may be relevant to the health benefits of this beverage and others that can slow sugar absorption in the mouth. Preliminary data shows that this fermented drink inhibits the enzyme activity in the digestion of starch using a starch azure assay. Further analysis using a salicylate assay measuring freed maltose using a standard curve was conducted. In this method, the Vmax and Km of amylase were observed using varied sample preparations of Kombucha and Kombucha-derived metabolites to assess the natural of amylase inhibition by Kombucha.



Citation: Biochemistry and Molecular Biology Vol. 28, No. 1_supplementApril 2014

Date Updated: April 30, 2020