A Toxic Hepatitis Caused the Kombucha Tea â€“ Case Report

Kovačević, Zoran; Davidović, Goran; Vuckovic-Filipovic, J.; Janicijevic-Petrovic, Mirjana; Janićijević, Katarina; Popovic, Andrijana

doi:10.3889/oamjms.2014.023

Cited by 15 publications

(9 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The case reports an etiological association of all four patients since all of them Journal of Chemistry had consumed Kombucha tea in proximity to the onset of symptoms and their subsequent disappearance after cessation of drinking the beverage [55]. Some individuals have reported that they felt dizziness and nausea after consumption of Kombucha tea [56]. However, it was not explained whether these symptoms are a result of unusual toxins developed in a particular batch of Kombucha tea.…”

Section: Safety Issues and Controlling Potential Hazards Of Kombuchamentioning

confidence: 99%

See 1 more Smart Citation

Health, Wellness, and Safety Aspects of the Consumption of Kombucha

Watawana

Jayawardena

Gunawardhana

et al. 2015

Journal of Chemistry

118

View full text Add to dashboard Cite

Functional foods have been identified as whole foods and fortified, enriched, or enhanced products which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels. As consumer awareness on functional food escalates, the interest towards conducting scientific studies in this field has also proportionately increased. Many of the traditional food products are known to possess bioactive components, thus qualifying as functional food. Kombucha tea is produced by fermenting sugared black tea with a mixed culture of yeast and bacteria. Kombucha tea has gained immense popularity in recent times due to many associated health benefits. The therapeutic effects of this beverage are thought to be derived from the chemical composition of this beverage, mainly the polyphenols and secondary metabolites which are produced during fermentation. However, the safety aspects of the beverage also need to be taken into account when qualifying the beverage as a functional food. Nevertheless, Kombucha tea could be easily recognized as a beverage which is able to replace the consumption of carbonated beverages due to its possession of health benefits and therapeutic properties.

show abstract

Section: Safety Issues and Controlling Potential Hazards Of Kombuchamentioning

confidence: 99%

“…In addition to acetic acid, Kombucha tea contains several organic acids [6,33]. Some of these metabolites have the potential to damage liver and kidney at high concentrations, as evident by few case reports [56,59,60]. Kombucha tea is contraindicated in pregnant and lactating women [53].…”

Section: Safety Issues and Controlling Potential Hazards Of Kombuchamentioning

confidence: 99%

Health, Wellness, and Safety Aspects of the Consumption of Kombucha

Watawana

Jayawardena

Gunawardhana

et al. 2015

Journal of Chemistry

118

View full text Add to dashboard Cite

show abstract

“…It comes from aerosol and certain refrigerants production and can cause adverse health effect and hepatic toxicity if recommended dose is exceeded (Agency for Toxic Substances and Disease Registry [ATSDR], 2005;Kovacevic et al, 2014). Four HIV positive patients reported secondary effects related to its consumption, such as allergic reaction, ictericia, nausea, vomit, neck pain and headache.…”

Section: Contraindications Of Kombuchamentioning

confidence: 99%

“…It is extremely important to use sanitized utensils and work in clean areas while making kombucha, in order to have control over the growth of microorganisms and to prevent unwanted contamination (Watawana et al, 2015). Likewise, it is important to control pH levels during fermentation of kombucha, and preferably stop this process when a pH level of 4.2 is reached, since the overproduction of acetic acid may be counterproductive (Kovacevic et al, 2014). Other food safety methods include pasteurizing the final product to prevent overproduction of alcohol and carbon dioxide, as well as the addition of 0.1% of sodium benzoate and 0.1% of potassium sorbate as food preservatives, and finally, keeping it refrigerated (Watawana et al, 2015).…”

Section: Preparation Of Kombuchamentioning

confidence: 99%

A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

230

View full text Add to dashboard Cite

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 liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolitos de la kombucha RESUMEN La kombucha es una bebida hecha de té endulzado y fermentado utilizando un cultivo simbiótico de bacterias y levaduras. El consumo del kombucha se ha asociado con algunos efectos benéficos para la salud, entre ellos la reducción de los niveles de colesterol y la presión arterial, la disminución de la propagación del cáncer y el mejoramiento de las funciones hepática, inmunológica y gastrointestinal. Estos efectos benéficos han sido atribuidos a la presencia de compuestos bioactivos en la kombucha, los cuales actúan sinérgicamente. Las bacterias contenidas en esta bebida pertenecen a los géneros Acetobacter y Gluconobacter; a su vez, las levaduras del género Saccharomyces contribuyen, junto con el ácido glucurónico, a la protección de la salud. La presente revisión discute varios hallazgos recientes en torno a los efectos benéficos del kombucha, y examina sus compuestos químicos y los metabolitos que se producen durante el proceso de fermentación. Finalmente, se revisan algunas contraindicaciones relativas al consumo de kombucha. ARTICLE HISTORY

show abstract

“…Taze kaynatılmış su kullanılarak (1 litre) ve 50-200 g/L oranında sakkaroz (çay şekeri) ile tatlandırıldıktan sonra, çoğunlukla siyah çay yapraklarıyla (1.5-5.0 g/L) demlenen Kombu çayı (10 dakika); yapraklar uzaklaştırıldıktan sonra, oda sıcaklığına soğutulmakta ve ardından bakteri ve mayaların simbiyotik kültürü (SCOBY, Kombu çayı mantarı) ve daha önce fermente edilmiş çaydan (100-150 mL/L) eklenerek, üzeri temiz bir bezle örtüldükten sonra fermentasyona bırakılmaktadır (7-60 gün) [5,7,11,20,[24][25]32]. Süre ve sıcaklık artışına bağlı olarak artan asetik asidin olumsuz etki yaratmaması için fermentasyonun; pH 4.2'ye ulaştığında sonlandırılması, alkol ve CO2 oluşumunu kontrol edebilmek için ise ürünün pastörize edilmesi veya koruyucu (%0.1 sodyum benzoat ve %0.1 potasyum sorbat) ilave edilip soğukta muhafaza edilmesi önerilebilmektedir [24,25,34].…”

Section: Introductionunclassified

Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri

Değirmencioğlu¹,

Yıldız

Şahan³

et al. 2019

Akademik Gıda

View full text Add to dashboard Cite

N. Değirmencioğlu) 0 266 714 93 02 0 266 714 93 04 ÖZ Kombu çayı kültürü ilavesiyle aerobik koşullarda çay yapraklarının fermentasyonuyla elde edilen Kombu çayı, maya ve asetik asit bakterilerinin birlikte çalıştığı simbiyotik bir sistemdir. Bu çalışmada, farklı çay (beyaz, yeşil, oolong, siyah ve pu-erh) yaprakları kullanılarak üretilen kombu çaylarının, 21 gün (30°C, karanlık koşullarda) fermentasyon süresince laktik asit bakterisi (LAB), toplam maya (TM), toplam asetik asit (TAA) ve toplam glukonobakter (TGB) sayımları yapılmış ve in vitro yapay statik gastrointestinal model kullanılarak mevcut mikrobiyotanın canlı kalma oranları ile fermentasyon süresine bağlı olarak değişimi incelenmiştir. Yapay mide-barsak ortamında en yüksek canlılık oranının fermentasyonun 12. gününde asetik asit bakterileri ve glukonobakterlerde (%91.16-99.61 ve %90.84-99.37) olduğu, fermentasyon sonunda, TAA ve TGB sayılarının 7.77-10.66 ve 7.68-9.68 log kob/mL arasında değiştiği, LAB sayılarında ise önce artış ardından yüksek asitlik (11.17 g/L, asetik asit cinsinden) ve düşen pH (2.82) nedeniyle inhibisyon sonucu %60 oranında azalma olduğu belirlenmiştir. Kombu çaylarının antibakteriyel etkisinin belirlenmesine yönelik incelemede ise artan asitliğe en hassas mikroorganizmanın Escherichia coli ve en dirençli mikroorganizmanın da Lactobacillus acidophilus olduğu belirlenmiştir. Pu-erh çay yapraklarıyla üretilen kombu çaylarının ise mikroorganizmalar üzerinde en fazla antibakteriyel etki gösteren çay yaprağı olduğu tespit edilmiştir (p<0.05). Sonuç olarak, ticari Kombu çayı üretiminde probiyotiklerin canlılık özellikleri göz önünde bulundurularak ideal fermentasyon süresi olarak 2 haftanın önerilebileceği, fonksiyonel özelliklerin korunabilmesi için de fermentasyon koşullarının standardize edilmesi gerektiği sonucuna varılmıştır. ABSTRACTKombucha is a symbiotic system including synergistic effects of yeasts and acetic acid bacteria, produced by the fermentation of tea leaves and the incorporation of kombucha cultures under aerobic conditions. In this study, kombucha samples were produced using different tea leaves (white, green, oolong, black and pu-erh), and the number of lactic acid bacteria (LAB), total yeast (TM), total acetic acid (TAA) and total gluconobacter (TGB) were determined in these samples during the fermentation of 21 days (30°C, dark conditions). Moreover, the survival rates of the present microbiota were investigated by using the in vitro artificial gastrointestinal model depending on the various fermentation periods. On the 12 th day of fermentation, the highest vitality rates were obtained for acetic acid bacteria (91.16-99.61%) and gluconobacteria (90.84-99.37%) in artificial gastrointestinal model. At the end of the N. Değirmencioğlu, E. Yıldız, Y. Şahan, M. Güldaş, O. Gürbüz Akademik Gıda 17(2) (2019) 200-211 201fermentation period, TAA and TGB counts were 7.77-10.66 and 7.68-9.68 log cfu/mL, respectively. LAB counts increased first, followed by a reduction of 60% due to high acidity (11.17 g/L, as acetic acid) and ...

show abstract

A Toxic Hepatitis Caused the Kombucha Tea â€“ Case Report

Cited by 15 publications

References 10 publications

Health, Wellness, and Safety Aspects of the Consumption of Kombucha

Health, Wellness, and Safety Aspects of the Consumption of Kombucha

A review on health benefits of kombucha nutritional compounds and metabolites

Fermentasyon Süresinin Kombu Çayı Mikrobiyotası ve Canlılık Oranları Üzerine Etkileri

Contact Info

Product

Resources

About