Kombucha Research Articles

Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity

Background: Kombucha, a fermented tea, has been suggested as an adjuvant in the treatment of obesity. Although animal and in vitro studies indicate its promising benefits, exploring kombucha’s impact on human health is necessary. Methods: This quasi-experimental pre–post-intervention assessed the effect of black tea kombucha consumption on cardiometabolic parameters for 8 weeks, considering the quality of the diet of individuals with and without obesity. Diet quality was assessed through the Dietary Inflammatory Index® and Dietary Total Antioxidant Capacity. Paired t-test/Wilcoxon was applied to compare differences between pre- and post-intervention (α = 0.05). Results: After the intervention, individuals with obesity showed a decrease in insulin, HOMA-IR, and GGT; those without obesity showed an increase in total cholesterol and alkaline phosphatase, but this was only observed in those with a worsened diet quality. Conclusion: kombucha intake demonstrated positive impacts on the metabolic health of individuals with obesity beyond the importance of combining it with healthy eating patterns.

Potential probiotic and functional properties of Brettanomyces strains isolated from kombucha tea.

Kombucha, a beverage traditionally obtained through the fermentation of tea, is believed to have beneficial health properties. Therefore, characterizing the microorganisms responsible for this fermentation is essential to demonstrate its potential health benefits and to identify candidates for new probiotics. In this study, four probiotic yeast strains isolated from kombucha tea were identified, by the PCR-RFLP analysis of the ribosomal ITS region and the sequence of the D1/D2 domain of the 26S rDNA, as Brettanomyces bruxellensis (UVI55 and UVI56) and B. anomalus (UVI57 and UVI58). Properties relevant to probiotics were also studied in these strains. All of them showed excellent survival in simulated gastric (99%-100%) and duodenal (95%-100%) juices. The ability to self-aggregate (38%-100%), adhesion to xylene (15%-50%) and, above all, adhesion to Caco-2 cells (4%-21%), revealed its potential capacity to adhere to the intestinal epithelium. In addition, the tested strains showed excellent antioxidant capacity (82%-94%), antimicrobial activity against different pathogens (Escherichia coli, Staphylococcus aureus, Salmonella enterica, Listeria monocytogenes, and Bacillus cereus), as well as remarkable cytotoxic activity against colon, melanoma and ovarian tumor cell lines. Finally, using Caenorhabditis elegans as a model, strain UVI56 exhibited ability to both extend the lifespan of the nematode and protect it against infection by S. enterica. These results support the probiotic and functional properties of the analyzed strains. In conclusion, the study revealed that kombucha tea could be a source of potential probiotics that contribute to its health-promoting properties and that the characterized Brettanomyces strains could be exploited directly as probiotics or for the development of new functional foods.

Regular Intake of Black Tea Kombucha Modulated the Gut Microbiota of Individuals With and Without Obesity

Regular Intake of Black Tea Kombucha Modulated the Gut Microbiota of Individuals With and Without Obesity

Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha

Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha

Synergistic Effect of UiO-66 Directly Grown on Kombucha-Derived Bacterial Cellulose for Dye Removal.

Metal-Organic Frameworks (MOFs) are particularly attractive sorbents with great potential for the removal of toxic dye pollutants from industrial wastewaters. The uniform dispersion of MOF particles on suitable substrates then represents a key condition to improve their processability and provide good accessibility to the active sites. In this work, we investigate the efficiency of a natural bacterial cellulose material derived from Kombucha (KBC) as an active functional support for growing and anchoring MOF particles with UiO-66 structures. An original hierarchical microstructure was obtained for the as-developed Kombucha cellulose/UiO-66 (KBC-UiO) composite material, with small MOF crystals (~100 nm) covering the cellulose fibers. Promising adsorption properties were demonstrated for anionic organic dyes such as fluorescein or bromophenol blue in water at pH 5 and pH 7 (more than 90% and 50% removal efficiency, respectively, after 10 min in static conditions). This performance was attributed to both the high accessibility and uniform dispersion of the MOF nanocrystals on the KBC fibers together with the synergistic effects involving the attractive adsorbing properties of UiO-66 and the surface chemistry of KBC. The results of this study provide a simple and generic approach for the design of bio-sourced adsorbents and filters for pollutants abatement and wastewater treatment.

Analisis Kandungan Vitamin C dan Kadar Antioksidan Teh Kombucha Daun Pandan Wangi (Pandanus amaryllifolius) dengan Pemanis Stevia Berdasarkan Lama Fermentasi

This research aims to analyze the vitamin C content and antioxidant levels of fragrant pandan leaves with stevia sweetener based on fermentation time, so as to obtain the most optimum vitamin C content and antioxidant levels in kombucha tea. The research method is experimental research, namely by varying the fermentation time in making kombucha tea. The results of the research show that the longer the fermentation process takes to raise the pH of kombucha tea, the clearer the color of the kombucha tea is, the longer the fermentation process takes. The optimum vitamin C content was obtained on the 13th day of fermentation at 14.67 mg/100 g, and the optimum antioxidant content was also obtained on the 13th day of fermentation at 77.94%. The results obtained from physical observations include color, taste, and aroma. Keywords: Antioxidants, Fermentation Time, Kombucha Tea, Vitamin C

Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea (Camellia sinensis) kombucha

Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially about micronutrients and microbial population. As such, the present study performed the molecular identification of the microorganism and evaluated 5-methyltetrahydrofolate content by HPLC-DAD, phenolic compounds, flavonoids, carotenoids, antioxidant activity by spectrophotometric methods, and physicochemical composition of green tea kombucha on fermentation days 1, 3, 7, 14, and 21. DNA sequencing identified the Microbacterium genus as predominant. However, was unable to safely determine the species level because of the rRNA 16S gene sequence similarity between four species M. ureisolvens, M. yannicii, M. chocolatum e M. atlanticum. The concentration of 5-methyltetrahydrofolate found on the third day was 39.12 ± 1.32 μg/mL (liquid) and 45.78 ± 8.42 μg/mL (polymeric biofilm); On the twenty-first day it was 50.87 ± 3.56 μg/mL (liquid) and 54.88 ± 3.89 μg/mL (polymeric biofilm). Total phenolic compounds increased with fermentation; however, flavonoids and carotenoids were degraded by the process. The information on 5-methyltetrahydrofolate is unprecedented and highly relevant for food guidelines, since related deficiencies can lead to fetal malformation in the first three months of pregnancy. Lastly, the best fermentation time to obtain 5-methyltetrahydrofolate and others bioactive compounds is between days 7–14. Further analyses are also encouraged to understand the bioavailability of the vitamin.

COMPARISON OF THE ANTIFUNGAL ACTIVITY OF BLACK, WHITE, AND GREEN TEA KOMBUCHA EXTRACTS AGAINST DERMATOPHYTE FUNGI

Kombucha is obtained by fermentation of tea and sugar by bacteria and yeast. This beverage has several beneficial effects, including antimicrobial activity. The objective of this study was to evaluate the antifungal activity of Kombucha extracts against dermatomycosis-causing fungi. Different types of Kombucha (black, white, green tea) and times of fermentation (10, 20, 30 days) were evaluated. Kombuchas were filtered, and extracts obtained by liquid-liquid extraction with ethyl acetate. Minimum inhibitory concentrations (MIC) were determined against clinical isolates of dermatophytes Trichophyton rubrum and T. mentagrophytes by broth microdilution. Toxicity tests and high-performance liquid chromatography (HPLC) were also performed. MIC ranged from 62.5–2000 μg/mL. Green tea Kombucha and 10-days fermentation extracts showed the best results. Toxicity was observed only for white tea Kombucha. Despite the chromatographic profiles, further studies are needed to characterize the active molecules. However, Kombucha extracts may constitute a viable alternative for new treatment strategies against dermatomycosis.

The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha

The Effect of the Addition of Spirulina spp. on the Quality Properties, Health Benefits, and Sensory Evaluation of Green Tea Kombucha

EFEKTIFITAS KOMBUCHA TEH BUNGA ROSELLA DALAM MENGHAMBAT PERTUMBUHAN BAKTERI ESHERICHIA COLI DAN SHIGELLA DYSENTERIAE UNTUK MENCEGAH TERJADINYA DIARE

One probiotic product is kombucha tea. Kombucha tea can be combined with rosella tea. Some of the bacteria that attack the digestive tract are Escherichia Coli and Shigella dysenteriae which can cause diarrhea. It has been suggested that probiotics can be used to prevent diarrhea. This research aims to determine whether there are probiotic benefits of Rosella flower kombucha fermented for 7 days and 14 days to prevent diarrhea. Review of the growth inhibitory power of Escherichia Coli and Shigella dysenteriae bacteria. This research is in the form of Quasi-experimental. The population of this study was rosella flower kombucha. The sample for this research was rosella flower kombucha with 7 days of fermentation and 14 days of fermentation. The number of repetitions for each treatment was 16 replications, with total replications was 62 replications. The results of this research showed that the inhibitory power of rosella flower kombucha against Shigella dysenteriae bacteria with an average fermentation time of 7 days was 11.31 mm (strong), for 14 days of fermentation the average was 24.72 mm (very strong). Meanwhile, the inhibitory power of rosella flower kombucha against E. Coli bacteria with a fermentation time of 7 days averaged 11.09 mm (strong), for 14-day fermentation, the average was 20.34 mm (very strong). This research concluded that the inhibitory power of rosella flower kombucha fermented for 7 days was in the strong category and 14 days in the very strong category for both the growth of Shigella dysentriae and `E. coli bacteria.

Drosophila models of the anti-inflammatory and anti-obesity mechanisms of kombucha tea produced by Camellia sinensis leaf fermentation.

Kombucha tea is a traditional beverage originating from China and has recently gained popularity worldwide. Kombucha tea is produced by the fermentation of tea leaves and is characterized by its beneficial properties and varied chemical content produced during the fermentation process, which includes organic acids, amino acids, vitamins, minerals, and other biologically active compounds. Kombucha tea is often consumed as a health drink to combat obesity and inflammation; however, the bioactive effects of kombucha tea have not been thoroughly researched. In this study, we reveal the underlying mechanisms of the beneficial properties of kombucha tea and how they protect against obesity and inflammation by studying Drosophila models. We established an inflammatory Drosophila model by knocking down the lipid storage droplet-1 gene, a human perilipin-1 ortholog. In this model, dysfunction of lipid storage droplet-1 induces inflammation by enhancing the infiltration of hemocytes into adipose tissues, increasing reactive oxygen species production, elevating levels of proinflammatory cytokines, and promoting the differentiation of hemocytes into macrophages. These processes are regulated by the c-Jun N-terminal Kinase (JNK) pathway. Using this unique Drosophila model that mimics mammalian inflammation, we verified the beneficial effects of kombucha tea on reducing tissue inflammation. Our data confirms that kombucha tea effectively improves inflammatory conditions by suppressing the expression of cytokines and proinflammatory responses induced by lipid storage droplet-1 dysfunction. It was found that kombucha tea consumption alleviated the production of reactive oxygen species and activated the JNK signaling pathway, signifying its potential as an anti-inflammatory agent against systemic inflammatory responses connected to the JNK pathway. Kombucha tea reduced triglyceride accumulation by increasing the activity of Brummer (a lipase), thereby promoting lipolysis in third-instar larvae. Therefore, kombucha tea could be developed as a novel, functional beverage to protect against obesity and inflammation. Our study also highlights the potential use of this innovative model to evaluate the effects of bioactive compounds derived from natural products.

Utilization of Kombucha Tea to Improve Children's Health and Reduce Stunting Rates in Patempuran Village, Jember Regency

In order to overcome the problem of stunting in children, a team of Jember University lecturers collaborated with the Patempuran Village community and posyandu cadres to carry out community service activities. The main focus of this activity is the mass use and dissemination of Kombucha Tea, chosen because of its important nutritional content and potential to improve intestinal health and nutrient absorption in children. This activity includes outreach to increase understanding of the benefits of Kombucha Tea, training for posyandu cadres and village mothers on how to produce Kombucha Tea, as well as the distribution process to families with children under five. Apart from that, counseling regarding healthy eating patterns and the importance of nutrition was also provided in this activity. The impact evaluation was carried out after the activity was carried out to measure the extent to which Kombucha Tea made a positive contribution in reducing stunting rates in Patempuran Village. Close collaboration between the lecturer team, the community and the local government forms a sustainable community service model, which is expected to have a positive impact in improving the welfare of children in Patempuran Village.

Preparation and evaluation of novel biodegradable Kombucha cellulose-based multi-layered composite tableware

A huge volume of single-use plastics is used for food packaging and cutlery which is associated with significant negative environmental impacts. In this study, the facile fabrication of multilayered composites using kombucha cellulose (KC) intercalated with tannery waste-gelatin as bio-adhesive using layer-by-layer assembly followed by hydraulic heat compression technique is reported. The prolonged fermentation of Kombucha tea resulted in KC pellicle with productivity of 385.5 ± 71.4 g/L and thickness of 2 ± 0.7 cm. The purification process improved the crystallinity index of the KC layer from 41.17% to 86.2%. Gelatin prepared using tannery trimming waste along with glucose at varying concentrations was used as interlayer coating between cellulose layers crosslinked by Maillard reactions resulting in the formation of biologically benevolent ‘melanoidins’. Heat crosslinked composite (S8–20 H) with 8 layers of KC held with gelatin-glucose-myrobalan tertiary complex exhibited a high tensile strength of 47.7 MPa and a flexural strength of 117.27 MPa indicating high mechanical stiffness with the least density value of 0.71 g/cm3. The hardness values of the composites were between 54 and 76.6 Shore D hardness. The moisture susceptibility and thermal stability of the composites were found to be optimum for its use as cutlery. The composites were shaped into spoon-like tableware, ergonomically designed to appease, with baked food-like color, texture, and fragrance. The aqueous tolerance and surface oil resistance exhibited by the tableware were superior to traditional wood-based cutlery. By mechanical disintegration, the tableware is fully recyclable as a value-added bio-fertilizer for effective plant growth. This work presents a sustainable waste-to-wealth approach towards the preparation of food-safe, environment–friendly and biodegradable substitutes for plastics intended for tableware applications.

3D printed kombucha biomaterial as a tissue scaffold and L929 cell cytotoxicity assay

AbstractTissue engineering includes the construction of tissue‐organ scaffold. The advantage of three‐dimensional scaffolds over two‐dimensional scaffolds is that they provide homeostasis for a longer time. The microbial community in Symbiotic culture of bacteria and yeast (SCOBY) can be a source for kombucha (kombu tea) production. In this study, it was aimed to investigate the usage of SCOBY, which produces bacterial cellulose, as a biomaterial and 3D scaffold material. 3D printable biomaterial was obtained by partial hydrolysis of oolong tea and black tea kombucha biofilms. In order to investigate the usage of 3D kombucha biomaterial as a tissue scaffold, “L929 cell line 3D cell culture” was created and cell viability was tested in the biomaterial. At the end of the 21st day, black tea showed 51% and oolong tea 73% viability. The cytotoxicity of the materials prepared by lyophilizing oolong and black tea kombucha beverages in fibroblast cell culture was determined. Black tea IC50 value: 7.53 mg, oolong tea IC50 value is found as 6.05 mg. Fibroblast viability in 3D biomaterial + lyophilized oolong and black tea kombucha beverages, which were created using the amounts determined to these values, were investigated by cell culture Fibroblasts in lyophilized and 3D biomaterial showed viability of 58% in black tea and 78% in oolong tea at the end of the 7th day. In SEM analysis, it was concluded that fibroblast cells created adhesion to the biomaterial. 3D biomaterial from kombucha mushroom culture can be used as tissue scaffold and biomaterial.

Valorisation of bread wastes via the bacterial cellulose production

AbstractThe short shelf life of bread can be attributed to changes in its textural and sensory properties, a process termed staling, and large amounts of bread residue and waste are generated daily. Because the main component of bread is starch, the use of bread wastes as a substrate for bacterial cellulose (BC) production can significantly contribute to valorisation and reuse of wastes. This study aimed to investigate the BC production potential of various stale breads, convert these wastes into usable forms for food and other industries, and increase their economic value. Stale breads were hydrolyzed with dilute acid, and BC-producing bacteria from Kombucha tea were isolated and identified as Gluconobacter oxydans MG2021 (GO). BCs were produced from bread hydrolysates with GO and Komagataeibacter hansenii GA2016 (KH), and their properties were examined. The results indicated that stale breads represented a good source for BC production, as high BC yields were obtained using GO (8.81%–25.02%) and all BCs had superior properties such as high crystallinity (75.96%–91.39%), thermal stability, liquid holding capacity, and fine fibers (40.16–85.39 nm). This study demonstrated that bread wastes could be used as a low-cost substrate for large-scale BC production, and the abundance of bread wastes demonstrated their potential as a resource for commercial BC producers.

Characterization of kombucha prepared from black tea and coffee leaves: A comparative analysis of physiochemical properties, bioactive components, and bioactivities.

The utilization of coffee leaves in kombucha production has intrigued researchers; however, the lack of understanding regarding the characteristics of coffee leaf kombucha (CK) and its differentiation from black tea kombucha (BK) has impeded its application in the beverage industry. Therefore, this study aimed to characterize and compare the physiochemical properties, phytochemical compositions, antioxidant activity, and α-glucosidase inhibitory ability of kombucha prepared from the leaves of Coffea arabica (CK) and black tea (Camellia sinensis, BK) and their extracts (CT and BT). After fermentation, pH and the contents of total sugars, reducing sugars, and free amino acids of BK and CK were decreased, whereas the levels of total acids and organic acids, such as gluconic, lactic, and acetic acid were increased. Notably, the concentration of vitamin C in CK was 48.9% higher than that in BK. HPLC analysis exhibited that 5-caffeoylquinic acid in CT was significantly decreased by 48.0% in CK, whereas the levels of 3-caffeoylquinic acid and 4-caffeoylquinic acid were significantly increased after fermentation. The content of caffeine was significantly (p<0.05) reduced by 9.5% and 22.0% in BK and CK, respectively, whereas thetheobromine level was significantly increased in CK. Notably, CK has superior total phenolic and flavonoid contents and antioxidant activity than BK, whereas BK possesses higher α-glucosidase inhibitory capacity. Electronic nose analysis demonstrated that sulfur-containing organics were the main volatiles in both kombuchas, and fermentation significantly increased their levels. Our study indicates that coffee leaves are a promising resource for preparing kombucha. PRACTICAL APPLICATION: This article investigates the differences in physicochemical properties, bioactive constituents, antioxidant activity, and α-glucosidase inhibitory activity of kombucha preparation from black tea and coffee leaves. We have found that after fermentation BK had brighter soup color and higher α-glucosidase inhibitory capacity, whereas CK had higher levels of total phenols, flavonoids, vitamin C, and antioxidants and lower contents of sugars. This study provides valuable information for the preparation of CK with high-quality attributes and antioxidant activity.

Antioxidant Activity and Consumer Acceptance Level of Kombucha Tea With Noni Fruit Extract (Morinda citrifolia)

This study aimed to investigate the impact of fermentation time and the best formulation of black tea and noni fruit juice on the production kombucha with the highest hedonic value and antioxidant activity. The research method involved (1) preparing kombucha tea, (2) assessing antioxidant activity, Total Solids value, pH value of the sample, and (3) conducting statical analysis using One-Way ANOVA followed by Tukey’s Post Hoc Test at a confidence level a = 5% and T test. The addition of noni juice was found to increase the antioxidant activity in kombucha; however, it reduced the overall hedonic value of kombucha. In conclusion, this study determined that sample P2 (200 mL of noni juice in 800 mL of black tea) was the best formulation. Statistical tests revealed that both fermentation time and formulation P2 significantly influenced the increase in antioxidant activity, reaching 41.20%. Additionally, the highest hedonic score was achived by the control sample fermented for 7 days, which scored to 6.68%.

Kombucha Tea-associated microbes remodel host metabolic pathways to suppress lipid accumulation.

The popularity of the ancient, probiotic-rich beverage Kombucha Tea (KT) has surged in part due to its purported health benefits, which include protection against metabolic diseases; however, these claims have not been rigorously tested and the mechanisms underlying host response to the probiotics in KT are unknown. Here, we establish a reproducible method to maintain C. elegans on a diet exclusively consisting of Kombucha Tea-associated microbes (KTM), which mirrors the microbial community found in the fermenting culture. KT microbes robustly colonize the gut of KTM-fed animals and confer normal development and fecundity. Intriguingly, animals consuming KTMs display a marked reduction in total lipid stores and lipid droplet size. We find that the reduced fat accumulation phenotype is not due to impaired nutrient absorption, but rather it is sustained by a programed metabolic response in the intestine of the host. KTM consumption triggers widespread transcriptional changes within core lipid metabolism pathways, including upregulation of a suite of lysosomal lipase genes that are induced during lipophagy. The elevated lysosomal lipase activity, coupled with a decrease in lipid droplet biogenesis, is partially required for the reduction in host lipid content. We propose that KTM consumption stimulates a fasting-like response in the C. elegans intestine by rewiring transcriptional programs to promote lipid utilization. Our results provide mechanistic insight into how the probiotics in Kombucha Tea reshape host metabolism and how this popular beverage may impact human metabolism.

THE STATE OF PLAY: SYMBIOTIC CULTURE OF BACTERIA AND YEASTS (SCOBY) IN TEXTILE INDUSTRY

The fermentation of Kombucha tea produces SCOBY, or Symbiotic Culture of Bacteria and Yeast, as a result of the interaction between bacteria and yeast. In order to fully explore the potential of employing this cellulose as a viable raw material in many applications of industry, numerous studies on the Kombucha SCOBY are now being done. According to studies, Zygosaccharomyces and Acetobacter xylinum are the most frequent bacteria found throughout the SCOBY fermentation process. At the air-liquid interface, these microorganisms help produce cellulose fibrils extracellularly, resulting in a biofilm. An overview of the favourable conditions for SCOBY manufacture is provided in more specific, as well as the aspects that may influence the product, and its suitability for textile and fashion sector applications is appraised. The advantages of this biofilm are being explored, including in several industries especially in textile and fashion industry. The microbial consortium's tea fermentation process was able to demonstrate an increase in specific biological activities that had previously been researched. However, there are some limitations in the applications of SCOBY in the textile that need to be highlighted. Thus, this review focuses on the SCOBY properties, challenges and potential available to make it feasible in textile industries.

Biobased Composites of Poly(Lactic Acid) Melt Compounded with Bacterial and Vegetal Nanocelluloses Incorporated through Different Strategies.

In the current contribution, bacterial nanocellulose obtained from a by-product of Kombucha tea production and vegetal nanocellulose isolated from milled rice husks were employed as fillers of PLA-based composites prepared by intensive mixing followed by compression molding. Given the challenges associated with the incorporation of nanocelluloses-initially obtained as aqueous suspensions-into melt compounding processes, and also with achieving a proper dispersion of the hydrophilic nanofillers within PLA, three different nanofibrils incorporation strategies were studied: i.e., direct mixing of dried milled nanocelluloses and PLA; masterbatching by solvent casting of native nanocelluloses followed by melt compounding; and masterbatching by solvent casting of acetylated nanocelluloses followed by melt compounding. Composites with varying filler content (from 0.5 wt.% to 7 wt.%) were characterized in terms of morphology, optical properties, and mechanical performance. Results revealed the relative suitability of each strategy employed to promote nanocelluloses dispersion within the PLA matrix. PLA/nanocellulose masterbatches prepared by solvent casting proved to be particularly useful for feeding the nanocelluloses into the processing equipment in a dry state with limited hornification. Acetylation also contributed to a better dispersion of both nanocelluloses within the PLA matrix, although no clear positive impact on the mechanical properties of the films was observed. Finally, filler loading played an important role in the films' properties by increasing their stiffness while reducing their translucency.