Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

Yong, Wang; Ji, Baoping; Wu, Wei; Wang, Ruojun; Zhou, Yang; Zhang, Di; Tian, Wenli

doi:10.1002/jsfa.6245

Cited by 68 publications

(36 citation statements)

References 53 publications

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“…Many of the claimed beneficial effects of Bio-tea such as alleviation of inflammation and arthritis, cancer prevention and enhancement of immunity may be attributed to its antioxidant activities (Chu and Chen 2006). Wang et al (2014) have demonstrated that the hepatoprotective effects of Kombucha are due to the presence of D-saccharic acid-1,4-lactone (DSL) produced by a Gluconacetobacter sp. present in Kombucha pellicle.…”

Section: Introductionmentioning

confidence: 99%

Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats

Lobo

Shenoy

2014

J Food Sci Technol

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Kombucha (Bio-tea) is a beverage produced by the fermentation of sugared black tea using a symbiotic association of bacteria and yeasts. Traditional claims about Kombucha report beneficial effects such as antibiotic properties, gastric regulation, relief from joint rheumatism and positive influence on the cholesterol level, arteriosclerosis, diabetes, and aging problems. The present investigation was carried out to understand the preventive effect of Kombucha on heart weight, blood glucose, total protein, lipid profile and cardiac markers in rats with myocardial damage induced using Isoproterenol. As Bio-tea is produced by fermenting tea, the parameters were compared in rats pre-treated with normal black tea and Bio-tea for 30 days followed by subcutaneous injection of Isoproterenol (85 mg/kg body weight). Normal rats as well as Isoproterenol induced myocardial infarcted rats were also used, which served as controls. Isoproterenol induced myocardial infarcted control rats showed a significant increase in heart weight, blood glucose and cardiac markers and a decrease in plasma protein. Increased levels of cholesterol, triglycerides, low density lipids (LDL) and very low density lipids (VLDL) were also observed, while the high density lipid (HDL) content decreased. Bio-tea showed a higher preventive effect against myocardial infarction when compared to tea, as was observed by the significant reduction in heart weight, and blood glucose and increase in plasma albumin levels. Bio-tea significantly decreased cholesterol, triglycerides, LDL and VLDL while simultaneously increasing the levels of HDL. Similarly a decrease in leakage of cardiac markers from the myocardium was also observed.

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Section: Introductionmentioning

confidence: 99%

Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats

Lobo

Shenoy

2014

J Food Sci Technol

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“…Investigations in cell lines animal models found that kombucha can protect against hepatotoxicity caused by several toxicants such as paracetamol, carbon‐tetrachloride, aflatoxin B1, and acetaminophen (Jayabalan, Baskaran, Marimuthu, Swaminathan, & Yun, ; Pauline et al., ; Wang et al., ). Bellassoued et al.…”

Section: Beneficial Effects Of Aab‐fermented Productsmentioning

confidence: 99%

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

150

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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“…DSL is among the investigated topics due to its cholesterol decreasing effect in Ca-D-glucarat form and its usability in fields such as diabetes treatment and cancer chemotherapy [24,25]. Furthermore, the compound is believed to be a key ingredient behind the hypocholesterolemic effects [26], and also the hepatoprotective property of Kombucha tea against acetaminophen induced hepatotoxicity [3,26,27]. In the study by Yang et al [28], the use of all of 10 different LAB strains together with Gluconacetobacter spp.…”

Section: The İmportant Two Bioactive Compounds Of 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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Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

Abstract: G. sp. A4 was concluded to be a potential functional strain and DSL might be the key functional component for the hepatoprotective property in KT. The stronger capability of G. sp. A4 in producing DSL makes it a better choice for the commercial production of KT.

Cited by 68 publications

References 53 publications

Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats

Myocardial potency of Bio-tea against Isoproterenol induced myocardial damage in rats

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

Kombucha and Health

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