Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review

Abacı, Nurten; Deniz, Fatma Sezer Şenol; Orhan, İlkay Erdoğan

doi:10.1016/j.fochx.2022.100302

Cited by 47 publications

(23 citation statements)

References 39 publications

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“…Regarding kombucha, this beverage is formed by the tea fermentation of Camellia sinensis and by a biofilm of cellulose, containing a symbiotic culture of bacteria and yeast (SCOBY) [ 175 ]. In preclinical studies, kombucha has proven antioxidant and antiaging properties, antimicrobial activity, antihypertensive, anti-inflammatory, neuroprotective, and many other benefits ([ 176 ]. In this sense, the administration of kombucha appears to mitigate the inflammatory response mediated by LPS, reducing the levels of tumor necrosis factor-α (TNF-α) and interleukins IL-1β and IL-6, restoring the levels of T cells and macrophages, and inhibiting NF-κB signaling [ 177 ].…”

Section: Translational Opportunities: Clinical Management Of Mdd Thro...mentioning

confidence: 99%

Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder

et al. 2022

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Major Depressive Disorder (MDD) is a growing disabling condition affecting around 280 million people worldwide. This complex entity is the result of the interplay between biological, psychological, and sociocultural factors, and compelling evidence suggests that MDD can be considered a disease that occurs as a consequence of an evolutionary mismatch and unhealthy lifestyle habits. In this context, diet is one of the core pillars of health, influencing multiple biological processes in the brain and the entire body. It seems that there is a bidirectional relationship between MDD and malnutrition, and depressed individuals often lack certain critical nutrients along with an aberrant dietary pattern. Thus, dietary interventions are one of the most promising tools to explore in the field of MDD, as there are a specific group of nutrients (i.e., omega 3, vitamins, polyphenols, and caffeine), foods (fish, nuts, seeds fruits, vegetables, coffee/tea, and fermented products) or dietary supplements (such as S-adenosylmethionine, acetyl carnitine, creatine, amino acids, etc.), which are being currently studied. Likewise, the entire nutritional context and the dietary pattern seem to be another potential area of study, and some strategies such as the Mediterranean diet have demonstrated some relevant benefits in patients with MDD; although, further efforts are still needed. In the present work, we will explore the state-of-the-art diet in the prevention and clinical support of MDD, focusing on the biological properties of its main nutrients, foods, and dietary patterns and their possible implications for these patients.

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Section: Translational Opportunities: Clinical Management Of Mdd Thro...mentioning

confidence: 99%

Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder

et al. 2022

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“…A higher fermentation time helps increase the amounts of bioactive compounds, like polyphenols; B vitamins; vitamin C; and essential minerals like Fe, Mn, Zn, Cu, and Ni [15]. In fact, phenol and flavonoid compounds decrease at the beginning of fermentation and increase throughout it [16]. Even though the higher fermentation time is associated with the formation of these compounds, which are highly beneficial for human health, the increased fermentation time also augments the production of organic acid by SCOBY.…”

Section: Kombucha: Concept and Health Benefitsmentioning

confidence: 99%

“…In vitro studies have shown an improved inhibition of some enzymes responsible for inflammation by Kombucha relative to unfermented tea [22]. The phenolic and flavonoid compounds have hydroxyl groups that help to stabilize free radicals, inhibiting their formation and decreasing the degradation of collagen and hyaluronic acid, which can deaccelerate the skin aging processes [16,26]. Furthermore, the low pH and bacterial cellulose found in SCOBY inhibits bacterial action on the skin and stimulates cell regeneration [27].…”

Section: Kombucha: Concept and Health Benefitsmentioning

confidence: 99%

Kombucha: Perceptions and Future Prospects

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et al. 2022

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Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health. However, it needs regulatory guidelines to control the production and guarantee the product’s efficacy and safety. Aim: The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples’ health. Key findings and conclusions: The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. Likewise, it is important to spread awareness among the population of these products and their impacts on people’s health. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption.

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“…O baixo valor pode indicar menor percentual de suco neste produto, isso corrobora também com a sua coloração ser menos intensa que as demais (Tabela 3) e seu teor de fenólicos também (Figura 2). O baixo pH, teor alcoólico e acidez presente são característicos deste chá, pois o resultado do processo fermentativo das bactérias do SCOBY acarreta a produção de compostos ácidos, como o ácido acético, e pequena quantidade de álcool (Abaci et al, 2022). Essas características físico-químicas impactam diretamente nas características sensoriais do produto, resultando em sabor ácido e alcóolico bem aceito pelos consumidores (Andreson et al, 2022; Tabela 2: Resultados das análises físico-química das amostras de kombuchas.…”

Section: Físico Químicaunclassified

Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ

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Barboza²,

Soares³

et al. 2022

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O Kombuchá é uma bebida naturalmente fermentada que vem ganhando grande destaque na indústria de bebidas. Por seu sabor levemente ácido, amargo e com presença de gases, estes chás têm sido colocados por muitos como uma alternativa às bebidas tradicionais carbonatadas, principalmente por aqueles que procuram uma bebida mais natural, saudável, com pouco açúcar, sem aditivos e corantes tradicionalmente utilizados no preparo de refrigerantes. Apesar de ser uma bebida milenar conhecida amplamente na Ásia, no Brasil trata-se de uma bebida ainda pouco conhecida e difundida. O objetivo desse trabalho foi analisar físico-quimicamente estas bebidas de mesmo sabor e de lotes e marcas distintos, para verificar a possível uniformidade e características destes produtos. Metodologia: As amostras foram adquiridas no município de Duque de Caxias- RJ e foram analisados os parâmetros de rotulagem, pH, acidez titulável, teor alcoólico, antioxidantes, cor e presença de corantes. Resultados e discussão: Do ponto de vista físico-quimico todas as amostras estavam dentro do preconizado pela legislação, contudo, no que tange a rotulagem diversas amostras apresentavam alegações e palavras proibidas pelo exposto pela Instrução Normativa. As amostras K apresentaram o maior conteúdo de compostos fenólicos dentre as amostras tendo como valor médio 94,95 mg eq de ácido gálico/100mL. Conclusão: Os parâmetros físico-químicos e a rotulagem nutricional foram analisados e se percebeu a grande necessidade de uma padronização quanto ao aspecto do produto e uma maior fiscalização com relação à rotulagem.

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Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review

Cited by 47 publications

References 39 publications

Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder

Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder

Kombucha: Perceptions and Future Prospects

Avaliação dos rótulos e caracterização físico-química de Kombuchas comercializados no município de Duque de Caxias - RJ

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