Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: a pilot study

Hartmann, Anita M.; Burleson, Laura; Holmes, Adam; Geist, Charles R.

doi:10.1016/s0899-9007(00)00380-4

Cited by 52 publications

(30 citation statements)

References 4 publications

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“…Since 1914, many scientists have stated the healing effect of fermented tea fungus beverages on numerous human diseases, such as inflammation of tonsils, colon colitis, and small intestine as well as risks of arteries walls, blood pressure, structure sclerotic changes, and catarrhal angina (Jayabalan, Malbaša, Lončar, Vitas, & Sathishkumar, 2014;Dufresne & Farnworth, 2000;Hartmann, Burleson, Holmes, & Geist, 2000;Barbancik, 1958). The health benefits of the beverages have been mostly established that are related to the significant amounts of formed organic acid through fermentation process, such as glucuronic acid (Jayabalan et al, 2014;Vına, Semjonovs, Linde, & Deninxa, 2014).…”

Section: Introductionmentioning

confidence: 99%

Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice

Yavari¹,

Mazaheri-Assadi²,

Mazhari³

et al. 2017

JFR

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This study is the first report using tea fungus -kombucha‖ to ferment natural pomegranate juice to produce a fermented beverage with high content of glucuronic acid, as a human health beneficial component. We profited the acetic acid bacteria and yeasts symbiotic layer, which is well known in producing pharmaceutical beverages with considerable released organic acids such as glucuronic acid. Also, we used the natural pomegranate juice with high amount of carbohydrate and acid, as a favourable substrate for the fermentation process. The yield of glucuronic acid production was monitored by cultivating natural pomegranate juices under the 17 optimized-combinations of three distinct sucrose concentrations, fermentation temperatures, and processing time. The combinations were designated by applying the statistical response surface methodology method. The maximum amount of glucuronic acid 17.074g/l determined in the media with 8g/l supplementary sucrose after 14 days fermentation at 37°C, using high-performance liquid chromatography. Along with glucuronic acid production, effect of the three factors -sugar concentration, processing temperature and time -was also examined on changes of five physical and chemical properties of the fermented pomegranate juices, including; pH value, remained sucrose and reducing sugar content, kombucha layer biomass, and total acidity. Within 14-day fermentation process, the pH values showed decrease, the layers' mass presented considerable increase, and the total acid content increased in the beverages. Overall, obtained data suggested that natural pomegranate juice can be a potential candidate for further development as a functional beverage to support the maximum human daily intake of glucuronic acid (45mg for a 70kg adult).

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Section: Introductionmentioning

confidence: 99%

Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice

Yavari¹,

Mazaheri-Assadi²,

Mazhari³

et al. 2017

JFR

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“…Indeed, recent studies have reported that Kombucha prevents the paracetamol induced hepatotoxicity (Pauline et al, 2001) and the chromate (VI) induced oxidative stress (Sai Ram et al, 2000). Moreover, regular Kombucha tea ingestion contributes significantly to weight gain inhibition and life elongation (Hartmann, Burleson, Holmes, & Geist, 2000). Particularly, Kombucha was proved to exert an antimicrobial activity against Helicobacter pylori, Salmonella typhimurium, Staphylococcus aureus, Agrobacterium tumefaciens (Greenwalt et al, 1998;Steinkraus, Shapiro, Hotchkiss, & Mortlock, 1996), Bacillus cereus (Greenwalt et al, 1998) Shigella sonnei, Salmonella enteritidis and Escherichia coli (Greenwalt et al, 1998;Sreeramulu, Zhu, & Knol, 2001;Steinkraus, 1996).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial effect of Kombucha analogues

Battikh

Bakhrouf

Ammar

2012

LWT - Food Science and Technology

113

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“…It is known under a number of trivial names, such as red tea fungus, champignon de longue vie, ling zhi, kocha kinoko, chainii grib, chainii kvass and many others (Hartman, Burleson, Holmes, & Geist, 2000). The dominant bacterium is Acetobacter xylinum, while the yeasts belong to the genera Zygosaccharomyces, Schizosaccharomyces, Saccharomyces, Saccharomycodes, Candida, Pichia, Brettanomyces and Torulopsis (Dufresne & Farnworth, 2000;Teoh, Heard, & Cox, 2004).…”

Section: Introductionmentioning

confidence: 99%