Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages

Martínez-Leal, Jessica; Ponce-García, Néstor; Escalante‐Aburto, Anayansi

doi:10.1007/s13668-020-00312-6

Cited by 40 publications

(15 citation statements)

References 27 publications

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“…In addition to acetic acid and bacterial cellulose, AAB are responsible for glucuronic acid (GlucUA) production. This uronic acid is produced from glucose, which is metabolized to gluconic acid and then converted to glucuronic acid which bring consumers numerous health benefits [12,44]. Additionally, Gluconobacter strains can synthetize vitamin C (L-ascorbic acid) from D-sorbitol, which in turn obtained from glucose [45].…”

Section: Scoby Composition and Metabolic Acticitymentioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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Kombucha is a low alcoholic beverage with high content of bioactive compounds derived from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms (acetic acid bacteria, lactic acid bacteria and yeasts). Currently, it attracts an increasing number of consumers due to its health-promoting properties. This review focuses on aspects significantly affecting the bioactive compound content and biological activities of Kombucha tea. The literature review shows that the drink is characterized by a high content of bioactive compounds, strong antioxidant, and antimicrobial properties. Factors that substantially affect these activities are the tea type and its brewing parameters, the composition of the SCOBY, as well as the fermentation parameters. On the other hand, Kombucha fermentation is characterized by many unknowns, which result, inter alia, from different methods of tea extraction, diverse, often undefined compositions of microorganisms used in the fermentation, as well as the lack of clearly defined effects of microorganisms on bioactive compounds contained in tea, and therefore the health-promoting properties of the final product. The article indicates the shortcomings in the current research in the field of Kombucha, as well as future perspectives on improving the health-promoting activities of this fermented drink.

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Section: Scoby Composition and Metabolic Acticitymentioning

confidence: 99%

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

2021

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“…Kombucha is a fermented beverage created from sugared tea fermentation, with a starter culture from bacteria and yeast [26]. Kombucha contains glucuronic acid with hepatoprotective effect as the result of its fermentation [26], has antioxidant activity, anti-inflammatory effect [27], may reduce blood pressure, inhibit cancer growth [28,29], improve the immune system, liver, and gastrointestinal function [30].…”

Section: Introductionmentioning

confidence: 99%

Kombucha tea from seagrapes (Caulerpa racemosa) potential as a functional anti-ageing food: in vitro and in vivo study

Permatasari

Mayulu

Augusta

et al. 2021

Heliyon

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This study wants to investigate the effects of kombucha tea based on seagrapes on blood glucose levels, total cholesterol, and PGC-1α in Swiss albino mice that were given cholesterol-and fat-enriched diets (CFED). Antiglycation, tyrosinase inhibitory, and α-glucosidase inhibitory activity were also determined. Forty male swiss webster albino mice weighing between 20 g-30 g were used for this study. Animals were distributed in random into 4 groups of 10 animals each; group A served as normal control (received standard dry pellet diet), group B were fed on CFED for 4 weeks, and groups C and D were fed on CFED and were administered 150 and 300 mg/kg of kombucha tea from seagrapes (Caulerpa racemosa) (p.o.). In vitro study show that the activity of anti-glycation, L-Tyrosine, L-Dopa, α-glucosidase, and α-amylase inhibition were 62.79 AE 0.78, 9.05 AE 0.16, 27.14 AE 1.62, 90.42 AE 0.77, and 80.44 AE 1.00, respectively. Group C has a better activity in increasing PGC-1-alpha serum in mice than group D (p < 0.05). There were no meaningful differences between group C and D in blood cholesterol and blood glucose reduction (p ¼ 0.222), both groups have the same effect in lowering total cholesterol and blood glucose in mice. In conclusion, kombucha tea from seagrapes has potential as an anti-ageing functional food.

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“…Reconstructions from kombucha metagenomes (Arıkan et al, 2020;Villarreal-Soto et al, 2020;Góes-Neto et al, 2021) predicted the production of various health-supporting components, such as short-chain fatty acids (SCFA), which influence the gut-brain communication (Silva et al, 2020); polyunsaturated fatty acids, which are essential for brain activity and reduce the risk of heart disease (Freitas et al, 2018); glutamate, a neurotransmitter known for its role in mental health (Zhou and Danbolt, 2014); glucosamine, an amino sugar known to support the function of healthy joints (Leal et al, 2018); and a variety of vitamins (B 1 , B 2 , B 3 , B 6 , B 12 , C, K 2 ). Several organic acids, including detoxifying glucuronic acid (Martínez- Leal et al, 2020), sugars, polyols, kombucha-specific theobromine, rutin, quercetin and chlorogenic acid, were detected experimentally (Tran et al, 2020;Villarreal-Soto et al, 2020;Barbosa et al, 2021). In vitro assays and model experiments on animals demonstrated antioxidant, anticancer, antiviral, and anti-inflammatory activities (Mousavi et al, 2020).…”

Section: Kombucha As Health-promoting Productsmentioning

confidence: 99%

“…The biosafety of KMC is known from its use over millennia as well as from recent studies (Dutta and Paul, 2019;Martínez-Leal et al, 2020), including some based on metagenomics (Arikan et al, 2020;Villarreal-Soto et al, 2020;Góes-Neto et al, 2021). While adverse health effects have been attributed to the consumption of home-brewed kombucha (Murphy et al, 2018), such cases have been reported very rarely and were probably related to inappropriate cultivation processes, which led to contamination of the product with pathogenic bacteria.…”

Section: Kombucha Microbial Community Biosafety: What Is Known From Our Shared History On Earthmentioning

confidence: 99%

To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support

Kozyrovska

Reva

Podolich

et al. 2021

Front. Astron. Space Sci.

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Humankind has entered a new era of space exploration: settlements on other planetary bodies are foreseen in the near future. Advanced technologies are being developed to support the adaptation to extraterrestrial environments and, with a view on the longer term, to support the viability of an independent economy. Biological processes will likely play a key role and lead to the production of life-support consumables, and other commodities, in a way that is cheaper and more sustainable than exclusively abiotic processes. Microbial communities could be used to sustain the crews’ health as well as for the production of consumables, for waste recycling, and for biomining. They can self-renew with little resources from Earth, be highly productive on a per-volume basis, and be highly versatile—all of which will be critical in planetary outposts. Well-defined, semi-open, and stress-resistant microecosystems are particularly promising. An instance of it is kombucha, known worldwide as a microbial association that produces an eponymous, widespread soft drink that could be valuable for sustaining crews’ health or as a synbiotic (i.e., probiotic and prebiotic) after a rational assemblage of defined probiotic bacteria and yeasts with endemic or engineered cellulose producers. Bacterial cellulose products offer a wide spectrum of possible functions, from leather-like to innovative smart materials during long-term missions and future activities in extraterrestrial settlements. Cellulose production by kombucha is zero-waste and could be linked to bioregenerative life support system (BLSS) loops. Another advantage of kombucha lies in its ability to mobilize inorganic ions from rocks, which may help feed BLSS from local resources. Besides outlining those applications and others, we discuss needs for knowledge and other obstacles, among which is the biosafety of microbial producers.

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Recent Evidence of the Beneficial Effects Associated with Glucuronic Acid Contained in Kombucha Beverages

Cited by 40 publications

References 27 publications

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)

Kombucha tea from seagrapes (Caulerpa racemosa) potential as a functional anti-ageing food: in vitro and in vivo study

To Other Planets With Upgraded Millennial Kombucha in Rhythms of Sustainability and Health Support

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