A review on health benefits of kombucha nutritional compounds and metabolites

Abstract

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

Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium

“…Consumption of Kombucha is associated with various health benefits: protection against various pathologies induced by the radical oxygen species (ROS); detoxifying activities, mainly because of the accumulation of organic acids (acetic, gluconic. glucuronic, lactic); antimicrobial effects, resultant from polyphenols and antibiotics/bacteriocins; increased immunity, because of both antioxidant activity and bioactive ingredients, such as B and C vitamins [ 28 , 29 , 30 ]. Generally, the SCOBY consortium is dominated by acetic bacteria like Gluconoacetobacter sp.…”

Current Trends in Kombucha: Marketing Perspectives and the Need for Improved Sensory Research

“…[19] Foods and food components that provide a health benefit beyond basic nutrition. [20] Functional foods are those that have scientifically proven their beneficial effects in the organism, in one or more of its functions, providing optimal health and well-being, regardless of their nutritional value [21] Kombucha is a fermented beverage that has caught consumers' attention very recently and is generally considered to be a functional beverage. The kombucha industry has reported rapid growth in recent years and the research related to kombucha is flourishing.…”

“…It is also defined as 'a somewhat effervescent beverage prepared by fermenting kombucha with black or green tea and sugar.' Various kombucha-related publications have cataloged their understanding of kombucha [21,[23][24][25][26][27][28][29][30][31][32][33] and if all their definitions/descriptions are synthesized, we can arrive at the following common characteristics or features:…”

“…Kombucha is fermented by acid-tolerant species of a symbiotic culture of bacteria and yeasts (SCOBY) [25] traditionally mainly using black tea and sugar as an ingredient but nowadays with various variations [21,28,30]. Kombucha is generally fermented in the food-grade glass or stainless-steel containers [37].…”

Kombucha: Efeitos in Vitro E in Vivo

“…Atualmente, a crescente busca por um estilo de vida mais saudável, tem levado as pessoas a procurarem cada vez mais produtos com propriedades funcionais, em vez de priorizar o aspecto sensorial. Essa procura por saúde e bem-estar vem desencadeando diversos segmentos de consumo, dentre eles a procura por alimentos e bebidas funcionais, que trazem efeitos benéficos ao organismo, regulam a absorção de nutrientes, reduzem o risco de doenças crônicas não transmissíveis, melhoram a microbiota intestinal, entre outros (1).…”