Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

“…Vegetables, fruit, whole grains, beans, nuts, herbs, spices, and mushrooms are important sources of anti-inflammatory and immunomodulatory components such as polyphenols, terpenoids, and polysaccharides [90,[92][93][94][95]. It is well known that kombucha beverages have been developed from a variety of plants and contain a great deal of polyphenols, including gallic acid, catechins, epicatechins, and flavonoids [6,47,56,96,97], which may help to ameliorate inflammatory reactions and immune function by modulating inflammatory molecules and oxidative stress [90,92,94]. The traditional kombuchas prepared from black tea and green tea were evaluated for anti-inflammatory activities via in vitro and in vivo experiments.…”

“…Arachidonic acid metabolites such as leukotrienes are proinflammatory mediators related to many physiological processes, including inflammation, cardiovascular disease, and cancer progression [97,98]. Moreover, kombuchas from black tea and green tea exhibited anti-inflammatory effects by inhibiting the production of many proinflammatory mediators, including IL-1α, IL-6, TNF-α, and NO, in lipopolysaccharide (LPS)-induced inflammatory responses in RAW264.7 macrophages [96]. Many studies investigated the anti-inflammatory and related activities of kombucha beverages in animal models as shown in Table 2.…”

“…Furthermore, studies on the efficiency of kombucha prepared with different fermentation times showed that antimicrobial activity increased with time of fermentation due to the increase in the production of acetic acid, other organic acids, and other metabolites, as well as the low pH value or acidic property during the fermentation process [15,75,79,96,108,110,113,115]. Besides the fermentation time, sugar concentration and type of fermented substrates are important factors for increasing antimicrobial activity as well as the content of bioactive components, especially organic acids and phenolic compounds (Table 3).…”