Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

Chen, Fu; Fu, Yan; Cao, Zeli; Xie, Fanying; Lin, Juan

doi:10.1590/s0101-20612014005000012

Cited by 91 publications

(68 citation statements)

References 20 publications

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“…Several factors play an important role in the concentration of kombucha constituents, one of them is temperature. According to the investigation by Fu, Yan, Cao, Xie, and Lin (2014), keeping kombucha tea refrigerated at 4°C mildly decreases the content of acetic acid bacteria, from 9.3 × 10 6 CFU/mL to 3.4 × 10 6 CFU/mL during 14 days of storage; while the content of lactic acid bacteria decreases significantly, from approximately 23.5 × 10 6 CFU/mL to 2.7 × 10 3 CFU/mL during 8 days of storage. It has been reported that yeast has a positive impact on the survival of lactic acid bacteria at 30°C, but not at 12°C (Suharja, Henriksson, & Liu, 2012), which could mean that the low cooling temperature of 4°C may have limited the positive effect of yeasts over lactic acid bacteria, reducing its survival rate (Fu et al, 2014).…”

Section: Scoby Growthmentioning

confidence: 99%

“…According to the investigation by Fu, Yan, Cao, Xie, and Lin (2014), keeping kombucha tea refrigerated at 4°C mildly decreases the content of acetic acid bacteria, from 9.3 × 10 6 CFU/mL to 3.4 × 10 6 CFU/mL during 14 days of storage; while the content of lactic acid bacteria decreases significantly, from approximately 23.5 × 10 6 CFU/mL to 2.7 × 10 3 CFU/mL during 8 days of storage. It has been reported that yeast has a positive impact on the survival of lactic acid bacteria at 30°C, but not at 12°C (Suharja, Henriksson, & Liu, 2012), which could mean that the low cooling temperature of 4°C may have limited the positive effect of yeasts over lactic acid bacteria, reducing its survival rate (Fu et al, 2014). Marsh, O'Sullivan, Hill, Ross, and Cotter (2014) reported a sequence analysis of multiple samples of kombucha, in order to provide the most in depth study of microflora to date and to observe the changes occurred in the microbial population during kombucha production.…”

Section: Scoby Growthmentioning

confidence: 99%

“…A research conducted by Fu et al (2014) used different types of kombucha to compare free-radical scavenging abilities against 2,2-diphenyl-picrylhydrazyl (DPPH), hydroxyl radicals, and superoxide radicals. Different types of tea were used to prepare kombucha: low-cost green tea, black tea, and tea powder and fermentation process was 90 h. The results showed that kombucha made with green tea had the highest free-radical scavenging ability against DPPH, hydroxyl radicals, and superoxide anions.…”

Section: Polyphenolsmentioning

confidence: 99%

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A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

230

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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

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Section: Scoby Growthmentioning

confidence: 99%

Section: Scoby Growthmentioning

confidence: 99%

Section: Polyphenolsmentioning

confidence: 99%

See 1 more Smart Citation

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

show abstract

“…Kombucha has been consumed as functional beverage for its various benefits for human health including stimulation of the immune system, aiding digestion, protection against cancer and cardiovascular diseases, prevention of microbial infections; it is also known for its hypoglycemic and antilipidemic properties and free-radical scavenging activities [10]. These effects have not been proven scientifically yet, but could be attributed to the presence of gluconic acid, glucuronic acid, vitamins, amino acids, micronutrients produced during fermentation [11].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Kombucha Fermentation from Different Substrates and Cytotoxicity of Tea Broth

Quiao-Won

Teves

2018

SFP

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Kombucha is made from sweetened tea fermented by a symbiotic culture of bacteria and yeast consumed worldwide because of its potentially beneficial effects on health. However, there are only few studies on the safety of kombucha consumption that will establish it as a functional beverage. The present study compared, pH, temperature and sugar content of different tea mixtures of black or green tea as nitrogen sources and white and brown sugar as carbon sources in a 30-day fermentation period. A marked decrease in pH was observed throughout fermentation with Green tea-White (GW) sugar mixture showing the lowest recorded pH value of 2.37 on the 14 th day of fermentation. Temperature is essential in the fermentation process and thus maintained at ambient 29±1°C. Black and green teas with white sugar (7°Brix) showed to have higher sugar level compared to tea mixtures with brown sugar (5°Brix). Brine Shrimp Lethality Assay was carried out to determine cytotoxicity of kombucha. The four substrate combinations have very low LC 50 values with Black tea-Brown sugar (BB) mixture showing to have the lowest in both acute and chronic effects (0.073 ppm and 0.101 ppm, respectively). This indicates safety of kombucha for consumption.

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“…Yeast was unidentified by biochemical analysis. (Chen & Liu, 2000;Fu et al, 2014). The exact microbial composition also depends on the source of the innocula of the tea fermentation.…”

Section: Introductionmentioning

confidence: 99%