Downregulation of signalling molecules involved in angiogenesis of prostate cancer cell line (PC-3) by kombucha (lyophilized)

Srihari, Thummala; Ramachandran, A.; Arunakaran, J.; Satyanarayana, Uppala

doi:10.1016/j.bionut.2012.08.001

Cited by 36 publications

(20 citation statements)

References 31 publications

(32 reference statements)

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“…An ethyl acetate fraction of kombucha black tea which contained dimethyl 2‐(2‐hydroxy‐2‐methoxypropylidene) malonate and vitexin at a concentration of 100 μg/mL caused cytotoxic effects on 786‐O (human renal carcinoma) and U2OS (human osteosarcoma) cells, significantly reduced the cell invasion and cell motility in A549 (human lung carcinoma), U2OS and 786‐O cells, and reduced the activities of matrix metalloproteinase‐2 (MMP‐2) and MMP‐9 in 786‐O cells and MMP‐2 activity in A549 cells (Jayabalan and others ). Lyophilized kombucha tea extract significantly decreased the survival of prostate cancer cells by downregulating the expression of angiogenesis stimulators like matrix metalloproteinase, cyclooxygenase‐2, interleukin‐8, endothelial growth factor, and human inducible factor‐1α (Srihari and others ). This study showed the remarkable potential of kombucha in inhibiting angiogenesis through alterations in the expression of angiogenic stimulators.…”

Section: Introductionmentioning

confidence: 99%

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Jayabalan

Malbaša

Lončar

et al. 2014

Comp Rev Food Sci Food Safe

560

550

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Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardiovascular diseases, promote liver functions, and stimulate the immune system. Considering the widespread reports on kombucha, we recognized the need to review and update the research conducted in relation to kombucha tea, its products and tea fungus. Existing reports have suggested that the protective effects of kombucha tea are as good as those of black tea, however, more studies on kombucha tea and its composition are needed before final conclusions can be made.

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Section: Introductionmentioning

confidence: 99%

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Jayabalan

Malbaša

Lončar

et al. 2014

Comp Rev Food Sci Food Safe

560

550

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“…Given that acetic acid is a primary metabolite of the microbial consortia in kombucha, it could be hypothesized that those health benefits attributed to the presence of acetic acid, as observed in vinegar, may also contribute to the potential health effects of kombucha, notwithstanding the difference in acetic acid concentration between both fermented products. Srihari, Arunkumar, Arunakaran, and Satyanarayana () observed that the daily administration for 45 days, of a kombucha extract, reduced glycated haemoglobin and increased the plasma insulin level, thus demonstrating an antiglycaemic effect. However, the authors attributed the effect mainly to the polyphenolic component of kombucha and nonspecifically to the presence of organic acids and B‐complex vitamins (Srihari, Karthikesan, Ashokkumar, & Satyanarayana, ).…”

Section: Beneficial Effects Of Aab‐fermented Productsmentioning

confidence: 99%

“…Srihari, Arunkumar, Arunakaran, and Satyanarayana () observed that the daily administration for 45 days, of a kombucha extract, reduced glycated haemoglobin and increased the plasma insulin level, thus demonstrating an antiglycaemic effect. However, the authors attributed the effect mainly to the polyphenolic component of kombucha and nonspecifically to the presence of organic acids and B‐complex vitamins (Srihari, Karthikesan, Ashokkumar, & Satyanarayana, ).…”

Section: Beneficial Effects Of Aab‐fermented Productsmentioning

confidence: 99%

“…In addition, an ethyl acetate extract of black tea kombucha caused cytotoxic effects on 786-O (human renal carcinoma) and U2OS (human osteosarcoma) cells and significantly reduced cell invasion and motility of these cells in addition to A549 (human lung carcinoma) cells (Jayabalan et al, 2011). Srihari, Karthikesan, et al (2013) demonstrated that a lyophilized extract of kombucha significantly reduced the survival of prostate cancer cells via down regulation of angiogenesis stimulators (Srihari, Arunkumar, et al, 2013). Again, the presence of polyphenols and their phenolic degradation products, as a consequence of fermentation, have been generally attributed as the anticancer bioactive compounds in kombucha.…”

Section: Health Benefits Associated With Kombuchamentioning

confidence: 99%

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Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

133

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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“…In some of the studies on medical field, it was reported that kombucha tea inhibited the angiogenesis of prostate cancer cells [29], prevented paracetamol-induced hepatotoxicity [30], inhibited pancreatic alpha-amylase in the small intestine [31], and had potent antioxidant properties such as decrease of the degree of lipid oxidation and DNA fragmentation [2,32].…”

Section: Some Medical Experimental Studies On Kombucha Teamentioning

confidence: 99%

Kombucha and Health

Özdemir¹,

Çon²

2017

JHS

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Kombucha is a fermented drink produced by fermentation of sweetened black and/or green tea with kombucha culture, it is known to have health benefits. The microflora of this fermented beverage mostly consists of AAB (acetic acid bacteria) and yeasts. Depending on its origin, LAB (lactic acid bacteria) sometimes will also be able to be found in the microflora. The production of kombucha and formation of its beneficial components are the result of the metabolic activities of this microflora. This fermented tea has been produced and consumed in the Far East for hundreds of years as a tradition; it is used as an adjunctive treatment for certain diseases. The interest in this tea has increased recently, and kombucha has spread worldwide. Its microflora diversity and metabolites are becoming important subjects of scientific studies. Although there are a few companies in Turkey that manufacture and market kombucha, there is no comprehensive scientific study on this subject. The liquid portion of kombucha is claimed to have various medicinal effects on human health. Recent studies have suggested that kombucha tea prevents paracetamol induced hepatotoxicity and chromate induced oxidative stress in albino rats. As kombucha tea is rich in compounds known to be strong antioxidants, it is expected to ameliorate liver damage. This beneficial effects of kombucha tea are attributed to the presence of tea polyphenols, gluconic acid, glucuronic acid, lactic acid, vitamins, amino acids, antibiotics and a variety of micronutrients produced during fermentation. The functional character of the kombucha should be investigated by a larger number of scientific studies. Co-use or self-use with various foods of this tea should be widespread.

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Downregulation of signalling molecules involved in angiogenesis of prostate cancer cell line (PC-3) by kombucha (lyophilized)

Cited by 36 publications

References 31 publications

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Kombucha and Health

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