Kombucha Beverage Research Articles

Utilization of Balinese Grapes (Vitis vinifera L.) to Produce Kombucha from Different Teas: Chemical and Sensory Characterisation

Kombucha, a tea-based beverage with historical roots in China, is classified as a functional beverage due to its potential health benefits and capacity to mitigate many adverse health problems. The fermentation process typically spans a minimum duration of a week, with the exact length contingent upon the desired flavour profile. This transformative process involves the utilisation of a symbiotic culture comprising acetic acid bacteria, lactic acid bacteria, and yeast, which is cultivated within a medium of sweet tea. Regarding the incorporation of flavour, the utilisation of Balinese grapes in this particular product is attributed to their underutilised nature. A study was undertaken to examine the effects of including Balinese grapes in kombucha beverages prepared using white, green, and black tea varieties. The extended duration of fermentation may lead to a decrease in sugar content and pH levels, while simultaneously boosting the overall concentration of total acids in comparison to the conventional kombucha. Based on the results of sensory evaluation, it was observed that most of the panellists exhibited a preference for colour, aroma, flavour, and turbidity for Balinese grapes kombucha over the control kombucha. Hence, Balinese grapes can serve as an autochthonous flavour in the manufacturing of kombucha.

Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation.

Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.

Novel Gluconobacter oxydans strains selected from Kombucha with potential postbiotic activity

Gastric and colorectal cancer are among the most frequently diagnosed malignancies of the gastrointestinal tract. Searching for methods of therapy that complements treatment or has a preventive effect is desirable. Bacterial metabolites safe for human health, which have postbiotic effect, are of interest recently. The study aimed to preliminary assessment of the safety, antimicrobial, and anti-cancer activity of cell-free metabolites of Gluconobacter oxydans strains isolated from Kombucha beverages as an example of the potential postbiotic activity of acetic acid bacteria (AAB). The study material consisted of five AAB strains of Kombucha origin and three human cell lines (gastric adenoma—AGS, colorectal adenoma—HT-29, and healthy cells derived from the endothelium of the human umbilical vein—HUVEC). Results of the study confirms the health safety and functional properties of selected AAB strains, including their potential postbiotic properties. The best potential anticancer activity of the AAB cell-free supernatants was demonstrated against AGS gastric adenoma cells. The conducted research proves the postbiotic potential of selected acetic acid bacteria, especially the KNS30 strain.Key points•The beneficial and application properties of acetic acid bacteria are poorly studied.•Gluconobacter oxydans from Kombucha show a postbiotic activity.•The best anticancer activity of the G. oxydans showed against gastric adenoma.

Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage

AbstractBackground and ObjectivesTartary buckwheat (TB) has high nutritional value, is gluten‐free, and has adaptability to cold climates, which makes it a valuable crop for agriculture. Few high‐value‐added products are made using TB.FindingsAddition of TB significantly increased (p < .05) the contents of total phenolic and flavonoid in pineapple kombucha (PK) beverage, especially the amount of rutin. In addition, TB contributed abundant organic acids to kombucha beverage, especially acetic acid, citric acid, and malic acid. Although addition of TB increased the sourness and astringency of the beverage, it also contributed toward a unique buckwheat aroma by increasing the abundance of volatile compounds such as esters. In addition, there was no significant difference (p > .05) in the sweetness, bitterness, and pineapple flavor between TBPK and PK beverages.ConclusionThe developed kombucha beverage using TBPK infusion is advantageous over traditional fruit kombucha in terms of providing abundant nutrients as well as a pleasant flavor and has the potential to be used to develop a functional beverage with multiple health benefits.Significance and NoveltyIn this study, TB with high nutritional value was used for the first time as a fermentation substrate to enhance bioactive compounds and sensory properties in traditional kombucha beverages.

Tea Fungus Beverages from Torch Ginger (Etlingera elatior): Total microbial, Physicochemical, and Antioxidant Activity

Functional beverages are needed to maintain health and fitness as a part of the instant lifestyle and degenerative diseases. The scientific findings on torch ginger (Etlingera elatior) flower (TGF) as a tea fungus beverage (Kombucha) are still limited. This research evaluated total microbes, physicochemical properties, and antioxidant activity 7 and 14 days after fermentation (daf) of TGF kombuchas. In addition, TGF in variant 0% (TGF0), 5% (TGF5), 10% (TGF10), and 15% (TGF15) are fermented with 3% of SCOBY, 20% culture, 1% green tea, and 10% sucrose. The antioxidant activities of TGF kombuchas were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis 3-Ethylbenzothiazoline-6-Sulfonic Acid (ABTS) assay—the phenolic and flavonoid content using Folin-Ciocalteu method-gallic acid equivalent, and quercetin acid equivalent, respectively. The result showed that the fermentation time (p0.05) was affected by the properties of TGF kombuchas. Total microbes, physicochemical properties (pH, acidity, cellulose pellicle weight, phenolic, flavonoid content), and antioxidant activity were higher in 14 than in 7 days. Total soluble solid and total yeast count showed lower values in 14 days. The increase in total bacteria count, TGF15%, led to the highest increasing density from 8.08 ± 0.02Log CFU/mL on seven daf to 13.34 ± 0.04Log CFU/mL on 14 daf. The TGF 10% and 15% kombuchas in 14 dafs showed abundance in phenolic and flavonoid content, 121.45±1.07mg GAE/mL and 1.70±0.04 mg QAE/mL, respectively. During 14 daf and TGF 10%, the Kombucha of torch ginger flower demonstrated high antioxidant activity at 85.92±0.07% DDPH and 63.05±0.97ABTS. It is expected to aid future research into developing functional kombucha beverages.

Novel kombucha beverages with antioxidant activity based on fruits as alternative substrates

The consumption of kombucha drinks has remarkably grown during the last decade and, besides traditional ingredients such as tea leaves, alternative raw materials with interesting functional properties are being proposed. The aim of this study was to obtain alternative kombuchas enriched in phenolic compounds and with a high antioxidant activity using fruits instead of tea leaves, and to determine the optimal fermentation time. The fruit-based kombuchas were prepared using cherry, plum, apricot, strawberry, persimmon, grape, orange, or pomegranate and three different microbial consortia (SCOBYs/SCs). The pH, carbohydrate, ethanol, and phenolic levels, and in vitro antioxidant capacity were determined along the fermentation process (21 days). The obtained products showed safe pH values (2.5–4.2) and suitable ethanol levels (<1.2%). Their carbohydrate content was almost half that in commercial tea kombucha. The activity of fermentative microorganisms increased total phenolic content (TPC) and radical scavenging capacity (TEAC) in all preparations, and differences were found depending on the SC used. Maximum TPC and TEAC values were observed in the strawberry kombucha (up to 13.7 mg/100 mL and 2.05 μmol/mL, respectively). The results showed that fruits, mainly strawberries, could be used to obtain alternative kombucha drinks with high in vitro antioxidant activity.

Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice.

The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers' expectations. Replacing the original brewing base, adding flavours, or using "backslopping" influence the composition of the symbiotic starter culture of bacteria and yeast (SCOBY). Yet, deep characterisation of microbial and chemical changes in kombucha consortia in coffee and orange juice during backslopping has not been implemented. This study aimed to develop new kombucha beverages in less-conventional matrices and characterise their microbiota. We studied the chemical properties and microbial growth dynamics of lactic-acid-bacteria-tailored (LAB-tailored) kombucha culture by 16S rRNA next-generation sequencing in coffee and orange juice during a backslopping process that spanned five cycles, each lasting two to four days. The backslopping changed the culture composition and accelerated the fermentation. This study gives an overview of the pros and cons of backslopping technology for the production of kombucha-based beverages. Based on research conducted using two different media, this work provides valuable information regarding the aspects to consider when using the backslopping method to produce novel kombucha drinks, as well as identifying the main drawbacks that need to be addressed.

Selenium-Fortified Kombucha-Pollen Beverage by In Situ Biosynthesized Selenium Nanoparticles with High Biocompatibility and Antioxidant Activity.

Biogenic selenium nanoparticles (SeNPs) have been shown to exhibit increased bioavailability. Fermentation of pollen by a symbiotic culture of bacteria and yeasts (SCOBY/Kombucha) leads to the release of pollen content and enhances the prebiotic and probiotic effects of Kombucha. The aim of this study was to fortify Kombucha beverage with SeNPs formed in situ by Kombucha fermentation with pollen. Response Surface Methodology (RSM) was used to optimize the biosynthesis of SeNPs and the pollen-fermented Kombucha beverage. SeNPs were characterized by Transmission electron microscopy energy-dispersive X-ray spectroscopy (TEM-EDX), Fourier-transform infrared spectroscopy (FTIR), Dynamic light scattering (DLS), and Zeta potential. The pollen-fermented Kombucha beverage enriched with SeNPs was characterized by measuring the total phenolic content, antioxidant activity, soluble silicon, saccharides, lactic acid, and the total content of Se0. The polyphenols were identified by liquid chromatography-mass spectrometry (LC-MS). The pollen and the bacterial (nano)cellulose were characterized by scanning electron microscopy-energy dispersive X-ray spectroscopy (SEM-EDX), FTIR, and X-Ray diffraction (XRD). We also assessed the in vitro biocompatibility in terms of gingival fibroblast viability and proliferation, as well as the antioxidant activity of SeNPs and the pollen-fermented Kombucha beverage enriched with SeNPs. The results highlight their increased biological performance in this regard.

Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics

This study aimed to develop and characterize two new types of kombucha beverages on H. sabdariffa L. of leaves and stems. For kombucha production, the microorganism's growth conditions in the tea from the leaves or stems were first evaluated. After that, the flavoring of the beverages with grape juice was performed. For the kombucha beverage on H. sabdariffa leaves, the optimized fermentation conditions were 5.93% leaves and 5.81% sucrose; for the kombucha beverage on H. sabdariffa stems, they were 4.75% stems and 9.30% sucrose. The fermentation and flavoring increased the phenolic and flavonoid compounds and the antioxidant activity. For the cytotoxicity, the incubated cells' morphologies and cell viability were not affected by the kombuchas. The two new types of grape-flavored kombucha beverages on H. sabdariffa were characterized by the sensory panel as vinegar aroma, leaves H. sabdariffa flavor, vinegar flavor, sour taste, and concentrated. The two new types of grape-flavored kombucha beverages on H. sabdariffa were well accepted. The results showed that the leaves and stems of the H. sabdariffa are potential raw materials for kombucha production.

Changes in the chemical profile and bioactive potentialities of Kombucha fermented Salvia aegyptiaca tea

Kombucha is a traditionally non-alcoholic drink prepared by fermenting sweet-flavored black tea with tea fungus. In the present study, Salvia aegyptiaca tea was used as alternative substrate for kombucha fermentation due to its bioactivity which could improve the functional characteristics of kombucha. The prepared infusions (unfermented controls, without and with sugar) and fermented aqueous extracts were subjected to liquid-liquid extraction with ethyl acetate (EtOAc) and n-butanol (n-BuOH), sequentially, then compared in terms of their total phenolic content (TPC), antioxidant, anti-acetylcholinesterase (AChE), anti-inflammatory (anti-15-lipoxygenase), anti-xanthine oxidase (XOD) and cytotoxic activities. The kombucha beverage was obtained after longer period (11 days). Results indicated that fermentation reduced TPC in all extracts compared to unfermented samples (without and with sugar). The antioxidant capacity of S. aegyptiaca was enhanced by fermentation of n-BuOH (89%) and EtOAc (85%) extracts and inversely reduced in aqueous fraction. Nineteen phenolic compounds were identified and quantified using HPLC (high-performance liquid chromatography), whereas different aromatic compounds were detected using GC-MS (gas chromatography-mass spectrometry). The AChE, XOD and 15-lipoxygenase inhibitory effects as well as cytotoxic activity of all extracts were reduced by fermentation. The obtained results suggested that S. aegyptiaca tea is probably not suitable as substrate for kombucha production, as it can not be used as the only nitrogen source for tea fungus culture due to the low content of nitrogen in the leaves of the used plant.

Honey utilization in soursop leaves (Annona muricata) kombucha: Physicochemical, cytotoxicity, and antimicrobial activity

Kombucha is a prominent fermentation beverage for its antioxidant, antimicrobial, and therapeutic properties. In this study, we utilized soursop leaves infusion with different concentrations (0.5%, 1%, and 1.5% (w/v)) and honey as the carbon source to determine the physicochemical, antimicrobial, and cytotoxicity properties in the kombucha consortium after 15 days of fermentation. The soursop leaves kombucha (1.5% (w/v)) performed the highest antioxidant capacity and positive antimicrobial activity against two pathogenic bacteria, Escherichia coli, and Staphylococcus aureus. A lower acid and alcohol content in the soursop leaves kombucha beverage could be considered safe for Halal consumption in line with the cytotoxicity evaluation against HaCaT keratinocyte cells that have more than 80% viability and are considered non-toxic. Antioxidant capacities through DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay and vitamin C analysis revealed that soursop leaves kombucha enriched with honey are a potent antioxidant beverage. A gas chromatography-mass spectroscopy (GC-MS) analysis revealed that most organic acids in the soursop leave kombucha were ethanoic, propanoic, butanoic acids, and some volatile compounds considered to have antimicrobial properties.

Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink.

At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named "Hakko Sobacha". This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.

Preparation, Antioxidant Activities and Bioactive Components of Kombucha Beverages from Golden-Flower Tea (Camellia petelotii) and Honeysuckle-Flower Tea (Lonicera japonica).

Kombucha is a fermented tea known for its health benefits. In this study, golden-flower tea (Camellia petelotii) and honeysuckle-flower tea (Lonicera japonica) were first used as raw materials to prepare kombucha beverages. The antioxidant activities, total phenolic contents, concentrations of bioactive components, and sensory scores of two kombucha beverages were assessed. Additionally, effects of fermentation with or without tea residues on kombucha beverages were compared. The results found that two kombucha beverages possessed strong antioxidant activities and high scores of sensory analysis. In addition, fermentation with golden-flower tea residues could remarkably enhance the antioxidant activity (maximum 2.83 times) and total phenolic contents (3.48 times), while fermentation with honeysuckle tea residues had a minor effect. Furthermore, concentrations of several bioactive compounds could be increased by fermentation with golden-flower tea residues, but fermentation with honeysuckle-flower tea residues had limited effects. Moreover, the fermentation with or without tea residues showed no significant difference on sensory scores of golden-flower tea kombucha and honeysuckle-flower tea kombucha, and golden-flower tea kombucha had higher sensory scores than honeysuckle-flower tea kombucha. Therefore, it might be a better strategy to produce golden-flower tea kombucha by fermentation with tea residues, while honeysuckle-flower tea kombucha could be prepared without tea residues.

Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf.

Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo leaf or mulberry leaf for the first time. Moreover, the effects of fermentation with leaf residues (infusion plus residues) or without leaf residues (only infusion) on the antioxidant properties of kombucha were compared. The ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography were utilized to measure the antioxidant capacities, total phenolic contents, as well as some compound concentrations of the kombucha. The results showed that two types of kombucha had high antioxidant capacities. Moreover, kombucha fermented with bamboo leaf residues (infusion plus residues) significantly enhanced its antioxidant capabilities (maximum increase 83.6%), total phenolic content (maximum increase 99.2%), concentrations of some compounds (luteolin-6-C-glucoside and isovitexin), and sensory acceptability, compared to that without residues (only infusion). In addition, fermentation with leaf residues had no significant effect on mulberry leaf kombucha. Overall, the bamboo leaf was more suitable for making kombucha with residues, while the mulberry leaf kombucha was suitable for fermentation with or without residues.

Chronic Kombucha Beverage Consumption Attenuates Inflammatory Markers and Histopathology of Brain Tissue in Transnet Global Brain Ischemia in Rats.

There is evidence that kombucha beverage (KB), a traditional fermented beverage, has a preventive effect on experimental brain ischemia. According to our previous studies, pre-treatment of KB attenuates brain edema and improves motor skills and oxidative stress in a rat model of global brain ischemia. This study was designed to evaluate the effects of the pre-treatment of KB, as a novel agent, on pro-inflammatory parameters and brain histopathology changes following global brain ischemia. Adult male Wistar rats were randomly divided into the sham, the control, and the groups treated with kombucha (KB1 and KB2 groups). KB at doses 1 and 2 mL/kg was prescribed two-week consecutive days before induction of global brain ischemia. Global brain ischemia was induced by blocking common carotid arteries for 60min and the following reperfusion by 24h. The serum and brain levels of tumor necrosis factor-α(TNF-α), IL-1β, histopathological change, and infarct volume are determined using the ELISA, hematoxylin and eosin (H&E), and 2,3,5-triphenyl tetrazolium chloride (TTC) staining, respectively. This study indicated that pre-treatment of KB significantly reduced infarct volume, the serum, and brain levels of TNF-α and IL-1β. The histopathological finding of the brain tissue confirmed a protective role for pre-treatment KB in the ischemic rats. Thus, the present study showed that the beneficial effects of KB pre-treatment on brain ischemic may be mediated by decreasing pro-inflammatory parameters.

Layer-By-Layer Films of Silsesquioxane and Nickel(II) Tetrasulphophthalocyanine as Glucose Oxidase Platform Immobilization: Amperometric Determination of Glucose in Kombucha Beverages

This paper describes the development of a novel glucose biosensor through the layer-by-layer technique (LbL). The self-assembled architectures were composed of a positive-charged silsesquioxane polyelectrolyte, 3-n-propylpyridinium silsesquioxane chloride (SiPy+Cl−), nickel (II) tetrassulphophthalocyanine (NiTsPc), and a conductive surface of FTO (fluor tin oxide). The construction of the biosensor was influenced by the isoelectric point (pI) of the glucose oxidase enzyme (GOx), which allowed electrostatic interaction between the outer layer of the silsesquioxane film and the enzyme. The architecture of modified electrode GOx/(SiPy+Cl−/NiTsPc)5.5/FTO was confirmed by UV-Vis, FTIR, and chronoamperometry techniques using different immobilization methods of GOx. Among the studied methods, a higher variation of current was observed for the modified electrode formed by mixed LbL films of SiPy+Cl− and NiTsPc and the enzyme immobilized by drop coating. The stability and reproducibility of the biosensor were verified when the last layer containing the enzyme was coated with 0.2% Nafion® polymer. Under these conditions, a linear response for glucose was obtained in the concentration range of 0.2 to 1.6 mmol L−1 (R2 = 0.991) with a limit of detection of 0.022 mmol L−1. The proposed biosensor was applied to quantify glucose in two different samples of kombucha juices with accuracy, allowing the glucose content of the healthy beverages to be estimated.

Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Several raw materials have been used as partial supplements or entire replacements for the main ingredients of kombucha to improve the biological properties of the resulting kombucha beverage. This study used pineapple peels and cores (PPC), byproducts of pineapple processing, as alternative raw materials instead of sugar for kombucha production. Kombuchas were produced from fusions of black tea and PPC at different ratios, and their chemical profiles and biological properties, including antioxidant and antimicrobial activities, were determined and compared with the control kombucha without PPC supplementation. The results showed that PPC contained high amounts of beneficial substances, including sugars, polyphenols, organic acids, vitamins, and minerals. An analysis of the microbial community in a kombucha SCOBY (Symbiotic Cultures of Bacteria and Yeasts) using next-generation sequencing revealed that Acetobacter and Komagataeibacter were the most predominant acetic acid bacteria. Furthermore, Dekkera and Bacillus were also the prominent yeast and bacteria in the kombucha SCOBY. A comparative analysis was performed for kombucha products fermented using black tea and a fusion of black tea and PPC, and the results revealed that the kombucha made from the black tea and PPC infusion exhibited a higher total phenolic content and antioxidant activity than the control kombucha. The antimicrobial properties of the kombucha products made from black tea and the PPC infusion were also greater than those of the control. Several volatile compounds that contributed to the flavor, aroma, and beneficial health properties, such as esters, carboxylic acids, phenols, alcohols, aldehydes, and ketones, were detected in kombucha products made from a fusion of black tea and PPC. This study shows that PPC exhibits high potential as a supplement to the raw material infusion used with black tea for functional kombucha production.

Intracellular Antioxidant and Anti-Inflammatory Effects and Bioactive Profiles of Coffee Cascara and Black Tea Kombucha Beverages.

Kombucha is a functional beverage obtained through fermentation of sweetened Camellia sinensis infusion by a symbiotic culture of bacteria and yeasts that exerts many beneficial biological effects, mostly related to its antioxidant and anti-inflammatory effects. Alternative raw materials have been used to create new kombucha or kombucha-like products. Coffee is the most important food commodity worldwide and generates large amounts of by-products during harvest and post-harvest processing. The main coffee by-product is the dried fruit skin and pulp, popularly known as cascara. To date, no studies have evaluated the potential bioactivity of coffee cascara kombucha. In this study, we aimed to measure and compare the effects of infusions and kombuchas made with arabica coffee cascaras (n = 2) and black tea leaves (n = 1), fermented for 0, 3, 6, and 9 days on the intracellular production of Reactive Oxygen Species (ROS) and Nitric Oxide (NO) in model cells. Oxidative stress was induced in HK-2 cells with indoxyl sulfate (IS) and high glucose (G). Inflammation was induced with lipopolysaccharide (LPS) in RAW 264.7 macrophage. The contents of phenolic compounds, caffeine, and other physicochemical parameters were evaluated. To the best of our knowledge, this is the first study providing information on the bioactive profile and on the potential biological effects of coffee cascara kombucha. Fermentation caused the release of bound phenolic compounds from the infusions, especially total chlorogenic acids, with an average increase from 5.4 to 10.7 mg/100 mL (98%) and 2.6-3.4 mg/100 mL (30%) in coffee cascara and black tea kombucha, respectively, up to day 9. All evaluated beverages reduced (p < 0.0001) similarly the intracellular ROS (41% reduction, on average) and uric acid (10-55%) concentrations in HK-2 model cells, reversing the induced oxidative stress. All beverages also reduced (p < 0.0001, 81-90%) NO formation in LPS-induced macrophages, exhibiting an anti-inflammatory effect. These potential health benefits may be mostly attributed to polyphenols and caffeine, whose contents were comparable in all beverages. Coffee cascara showed similar potential to C. sinensis to produce healthy beverages and support sustainable coffee production.

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits.

Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.

Bioactive properties of Kombucha beverages produced with Anatolian hawthorn (Crataegus orientalis) and nettle (Urtica dioica) leaves

The aim of the present study was to evaluate the bioactive properties of plant tea and Kombucha samples produced using Anatolian hawthorn (KH), nettle leaves (KN) and black tea (KC, as control) during storage at 4 °C for 120 days. The total phenolic and flavonoid contents of Kombucha samples were found in the range of 995.33 mg GAE/L-2456.83 mg GAE/L and 75.21 mg CE/L-193.68 mg CE/L, respectively, where the values were higher than plant tea samples. During storage period, total phenolic contents of KC were generally higher than other samples, while higher total flavonoid content, total acidity and ash contents were found in KN. When antioxidant activity was detected by ABTS method, no significant differences was observed between Kombucha samples (89.68%–94.84%), while DPPH method gave higher results in KC than KH and KN. Although antioxidant activity of the samples showed a fluctuation during storage period, higher levels (80.48%–90.36% by ABTS method and 65.60%–70.76% by DPPH method) were observed in KC at the end of the storage (P < 0.05), which is compatible with the total phenolic content results. Antimicrobial activities of the samples were examined by detecting minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). MIC values were in the range of 15.63 μg/mL-125.00 μg/mL. Besides, antimicrobial effect of KN was found higher than KH and KC. However, inhibition effects of Kombucha samples were decreased at the end of the storage time. The results make Anatolian hawthorn and nettle leaves interesting for the production of Kombucha beverages, which have distinct bioactive properties.