Protective and Regenerative Effect of the Extract of Kombucha and the Fungus Ganoderma sichuanense on the Islets of Langerhans of Diabetic Rats

Objective: The present study consisted of challenging the extract of kombucha and the fungus Ganoderma reported as hypoglycemic and used as alternative treatments against diabetes on the number and morphology of islets of Langerhans. Material and Methods: 64 Wistar rats were used in 4 groups: one control, three experimental, streptozotocin, Kombucha y Ganoderma induced diabetes with streptozotocin. Divided into four post-induction stages at 2, 15, 30 and 45 days of treatment, sacrificing 4 rats at each stage, to perform the morphological analysis of the pancreas. Results: A decrease in the islets of Langerhans in size, volume and the number of cells within them was identified for the streptozotocin group from the second stage until almost disappearing due to diabetes, in the groups of Kombucha y Ganoderma the same was observed but they were recovered with the extract treatments and the average number of islets was similar in these groups, the group of Ganoderma. Conclusion: Under the conditions of this work, a protective and regenerative effect of both extracts is identified.

Evaluating Kombucha and Fruit Juice Blends for a 5-Log Reduction of Acid-Adapted Escherichia coli O157

This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated kombucha mixed with fruit juices. Acidic and non-acidic kombucha mixes were fermented at 25°C using a commercially available starter culture and inoculated with a 5-strain mixture of acid-adapted E. coli O157. There was >5-log reduction in the pathogen count for both starter mixes within 7 days of fermentation. For the kombucha-juice blends at refrigerated temperature, 14 ml of lemon, apple, orange, and mango juices were mixed with 186 ml kombucha separately. The treatments were inoculated with a 5-strain mixture of acid-adapted E. coli O157 and incubated at 5°C for 14 days. >5-log reduction in the pathogen count was observed in lemon, control, and mango juice blend after 1, 3, and 14 days, respectively. The total reduction in pathogen count in the apple and orange juice blend after 14 days was 4.43 and 4.12 log CFU/ml, respectively. The inability of the kombucha fruit blend to cause a 5-log reduction of E. coli O157 suggests the need for following strict hygienic and good sanitation practices during blending and bottling for home fermenters and an approved HACCP plan for foodservice operators to ensure product safety.

Effect of Kombucha and Its Non-Polar Components on Morphological Aspects of the Pancreas of Diabetic Rats with Streptozotocin

Objective: to evaluate the protective effect of kombucha and its components not polar, in pancreas of diabetic rats treated with streptozotocin. Material and methods: ninety-six male Wistar rats of 120 to 170 g of PC were used;four groups of 24 animals were formed: control (GC), control treatment (GCTx), kombucha treatment (GTxK) and treatment with non-polar components of kombucha (GTxCNP). Diabetes was induced in the last three groups with an intraperitoneal injection of streptozotocin at a dose of 65 mg/kg BW. At the same time, treatment was started in the different groups;GC and GCTx groups were administered, orally, 1 ml of sterile saline solution;to the GTxK group 324 mg/kg of kombucha;and to GTxCNP 0.006 mg/kg of the non-polar components. For the histopathological study, pancreas samples were obtained on days 1, 7, 14 and 21 and fixed in formalin. They were processed with the histological technique, 5-micron-thick sections were made and stained with the hematoxylin-eosin technique. Finally, the number of islets of Langerhans per field observed with the 10x objective was quantified. The results were subjected to a one-way analysis of variance and Tukey’s test (p Results: Significant changes in the number of islets were observed in histological sections of the pancreas. The groups treated with streptozotocin showed a significant decrease in the number of islets 7 days after starting treatment;Likewise, their number was lower in the GCTx group compared to the GTxK and GTxCNP groups (p ≤ 0.05). At 14 and 21 days, the lowest number of islets was maintained, although only in the GCTx and GTxK groups (p ≤ 0.05). Streptozotocin is a drug that can be used in rats to induce an experimental model of diabetes with an effect that can last up to 21 days. Conclusions: This fermented beverage and its non-polar components can be a complementary treatment alternative for diabetes mellitus, since it prevents further damage to the β cells of the pancreas and the Islets of Langerhans. Specific additional studies on the main, non-polar components of kombucha are suggested to know the mechanism of protection on pancreatic islets.

Lead Induced Oxidative Stress: Beneficial Effects of Kombucha Tea

Objective To evaluate the effect of oral administration of Kombucha tea (K-tea) on lead induced oxidative stress. Methods Sprague Dawley rats were administered 1 mL of 3.8% lead acetate solution daily alone or in combination with K-tea orally for 45 d, and the antioxidant status and lipid peroxidation were evaluated. Results Oral administration of lead acetate to rats enhanced lipid peroxidation and release of creatine phosphokinase and decreased levels of reduced glutathione (GSH) and antioxidant enzymes (superoxide dismutase, SOD and glutathione peroxidase, GPx). Lead treatment did not alter humoral immunity, but inhibited DTH response when compared to the control. Lead administration also increased DNA fragmentation in liver. Oral administration of Kombucha tea to rats exposed to lead decreased lipid peroxidation and DNA damage with a concomitant increase in the reduced glutathione level and GPx activity. Kombucha tea supplementation relieved the lead induced immunosuppression to appreciable levels. Conclusion The results suggest that K-tea has potent antioxidant and immunomodulating properties.

Optimization of South China 5 Cassava-Leucaena Protein Feed Production by Kombucha in Solid-State Fermentation

[Objective] To optimize solid-state fermentation of South China 5 （SC5） cassava-leucaena protein feed by kombucha. [Method] The SC5 cassava-leucaena protein feed was fermented by kombucha. The fermentation conditions were optimized. [ Result] The optimum conditions of solid-state fermentation were as follows： cassava and leucaena weight ratio, 7：3; fermentation time, 6 d; kombucha volume, 10 ml; fermentation temperature, 30 ℃; and water volume, 200 ml. The content of crude protein in feed was substantially increased and reached 23.64%. [ Conclusion] The optimized fermentation process greatly improves utilization of the SC5 cassava-leucaena protein feed.

Healing Effect of the Extract of Kombucha in Male Wistar Rats

In order to assess the impact of the early and late tissue repair of Kombucha extract on incised wounds in animal models, 24 Wistar male rats were used and divided into three groups: one of the groups received a topical cure on the wound with Brosin, and the other received the Kombucha extract. The third group did not receive any treatment, working as a control group. The objective was to evaluate and compare the Kombucha extract with a commercial healing product. Each one of the animals took a 1 cm wound in depth and length at a femur level on a side of the left thigh. The healing process was evaluated on an early and late phase by performing a morphometric and morphological analysis under the assumption of a faster recovery with the use of Kombucha. The results showed that there was a poor recovery in the control group. On the other hand, the other two groups, Brosin and Kombucha, were similar, with little inflammation and a high cell proliferation and migration along with basal array pulls of elastin and collagen which served for angiogenesis, repair and renovation of the new tissue.

Diabetes, Allopathic and Alternative Methods (Kombucha) for Its Treatment

Introduction: Diabetes is a disease characterized by an increase in blood glucose due to disorders in insulin production, this disease is widely distributed throughout the world. Objective: to review and systematize the general information on diabetes, as well as the traditional treatments and the findings on kombucha as an alternative method. Method: the information retrieval technique or literature review was used on the topics of diabetes, allopathic methods, kombucha, preparation procedures, chemical and microbiological components and pharmacological effects of the drink. Results: Various sources of information were found that explain the definition of diabetes and its classification. it commonly presents in four ways depending on the signs, the common ones being type 1, associated with destruction of the β cells of the pancreas and mainly affects minors, and type 2, which is related to genetic and environmental problems and It affects people over 18 years of age, and less frequently gestational diabetes and MODY type. Traditional drugs such as sulfonylureas, glinides and biguanides, thiazolidinediones and α-glucosidase inhibitors are used to control this disease, or alternative therapies are used such as kombucha, a fermented beverage that has its origins in China and is spread worldwide by its beneficial effects in chronic degenerative diseases such as diabetes, due to its chemical and microbiological content. Conclusion: The information establishes important data on kombucha as one of the complementary alternatives for the treatment of diabetes.

Evaluation of the Properties of Healing of the Extract of Kombucha in Sheep in Growth with Malnutrition,Parasitocis and Respiratory Problems

With the objective to evaluate the properties, curatives of kombucha extract as an alternative treatment were used;20 sheep creoles weaned with stunting, respiratory diseases, parasitic and malnutrition were divided into control and experiment n = 10 groups;the first one was administered by ivermectin 1% (2 mg/kg) subcutaneous, with a reinforcement of closantel 5% (0.5 mg/kg) by oral route and enrofloxacin at 5% (3 mg/kg) intramuscularly for three consecutive days and the second group by oral route 20 ml of extract kombucha per animal each three days for about 4 months, was weighed at the beginning of each month;clinical tests were conducted and statistical data indicated no significant differences in weight gain 30.370 kg/p control, 31.290, 3.503 kg/p experimentally, some showed small differences in blood samples and in stool tests for example, control ended with Eimeria 1.00 ± 0.00, creatinine, 0.17 ± 0.04 mg/dl, uric acid 23.20 5.37 ± mg/dl, 46.12 ± 4.70 MCV, 7.21 ± 0.25 g/dl total protein, 38.20 10.06 ± 1.40 and segmented neutrophils ±1.07, and on the other hand the experimental in erythrocytes present 9783000.00 ± 1036072.17 million, in hemoglobin 13.43 ± 0.51 g/dl, hematocrit 38.87 ± 2.13, and platelet 422320.000 ± 52442.578 thousands. Both groups did not exceed normal parameters, however, physically the experimental animals were better and had no parasites or respiratory problems as opposed to controls.

Antimicrobial Activity in Kombucha Fermentation Broth

[Objective] The aim was to study if the fermentation broth of Kombucha has protein with antimicrobial activity.[Method] The effects of different cultivation time on cell concentration,pH,total protein concentration and inhibition zone were studied.The fermentation broth of Kombucha on the sixth day was adjusted to different pH.Fermentation broth treated with protease was put into the plates of Escherichia coli,Bacillus cereue and Staphylococcus aureus as control,as well as ampenicilin.The zone of broth inhibition was measured.[Result] The concentration of general protein was of positive relevance to the antimicrobial activity of Kombucha fermentation broth.The zone of inhibition decreased with rising pH and was the lowest when pH was 7.Later,as pH increasing,it enlarged.The inhibition effect of processed protease reduced remarkably.[Conclusion] The fermentation broth of Kombucha revealed antimicrobial proteins.

An overview of probiotic health booster-kombucha tea

Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.

红茶菌发酵液宏基因组分析

对3个发酵批次的红茶菌发酵液进行宏基因组序列分析,采用数据库进行比对,发现红茶菌发酵液中存在短乳杆菌、植物乳杆菌、食窦魏斯氏菌、发酵乳杆菌、戊糖乳杆菌、融合魏斯氏菌、罗伊氏乳杆菌、柠檬明串珠菌、类植物乳杆、副干酪乳杆菌、乳酸片球菌等具有益生功能的细菌。宏基因组注释到的功能基因共有76512个,其中与代谢过程注释到的功能基因数最多,且这些代谢途径上注释得到的菌株多数是益生菌株,主要参与了与碳水化合物代谢相关的三羧酸循环、柠檬酸循环、磷酸戊糖途径、糖酵解等;与氨基酸代谢相关主要有丙氨酸、天冬氨酸和谷氨酸代谢途径、甘氨酸、丝氨酸和苏氨酸等代谢途径。

红茶菌发酵液对大鼠不完全性肠梗阻模型保护作用的研究

目的 探究红茶菌发酵液对不完全性肠梗阻大鼠回肠组织的保护作用。方法 将40只SD大鼠随机分为模型组、假手术组、高浓度红茶菌发酵液组、中浓度红茶菌发酵液组和低浓度红茶菌发酵液组5组,每组8只。除假手术组外,其余各组均采用无菌引流管套环法制备不完全性肠梗阻模型,高、中、低浓度红茶菌发酵液组分别灌胃54.0%、27.0%、13.5%浓度的红茶菌发酵液,给药剂量均为1 mL/(100 g·d),假手术组和模型组用同等体积的0.9%氯化钠注射液连续灌胃4 d。采用苏木精-伊红染色法(HE)观察大鼠回盲部黏膜形态学改变;检测大鼠血浆白细胞介素1α(IL-1α)、白细胞介素6(IL-6)、白细胞介素18(IL-18)、丙二醛(MDA)含量和超氧化物歧化酶(SOD)活性水平。结果 与假手术组比较,模型组大鼠血浆中IL-6、IL-1α、IL-18、MDA含量水平明显升高,SOD活性水平明显降低(P<0.05);与模型组比较,各浓度红茶菌发酵液组大鼠血浆IL-6、IL-1α、IL-18、MDA含量水平均不同程度降低(P<0.05),SOD活性水平则有不同程度提高(P<0.05)。结论 红茶菌发酵液可改善不完全性肠梗阻模型大鼠肠道受损情况,下调大鼠血浆中IL-1α、IL-18、IL-6和MDA的含量,并提高SOD活性。

红茶菌菌膜的特性及应用

红茶菌菌膜是漂浮在红茶菌饮料表面的由细菌和酵母菌在胞外形成的纤维素生物膜,具有高持水性、高机械强度、良好的热稳定性、生物相容性及可降解性等优良特性,因此在许多领域具有广阔的应用前景。作者综述了红茶菌菌膜中微生物的组成和共生关系、合成机制、红茶菌菌膜的结构和性质,以及红茶菌菌膜在食品、医疗、纺织和废水处理等领域的应用,并对红茶菌菌膜的未来应用进行了展望。

红茶菌功能性微生物开发与利用研究进展

红茶菌(Kombucha)是一种以糖茶水为主要发酵基质,经酵母、醋酸菌和乳酸菌组成的共生菌群代谢所形成的天然保健饮料,因其抗氧化、降血糖、抑菌等生理活性而深受国内外学者关注和消费者喜爱。现有研究结果表明,红茶菌的感官品质和功能性组分差异与红茶菌发酵过程中微生物群落的组成和变化密切相关。因此,本综述总结了红茶菌微生物群落结构及其发酵机理、红茶菌中促进特征风味和益生物质生成和细菌纤维素合成的功能性微生物,以及当前红茶菌研究的局限性,以期为更好地挖掘和探索我国特色红茶菌微生物资源对产品风味和益生功能的作用,并为我国红茶菌高价值产品的工业化生产提供主要理论基础。

红茶菌发酵对天麻活性成分及感官品质的影响

利用传统红茶菌菌群液态发酵天麻,研究发酵过程中其主要活性成分含量变化,并进一步分析红茶菌发酵天麻液的感官品质。结果表明,经红茶菌发酵5 d,天麻发酵液的总酸质量浓度显著上升,导致pH值下降,其中乙酸、琥珀酸有机酸质量浓度增加最为明显。红茶菌发酵也显著提高天麻多酚、总黄酮以及对羟基苯甲醇等活性成分的含量。通过电子鼻结合固相微萃取-气相色谱-质谱联用法对天麻发酵液的挥发性成分进行分析,结果表明红茶菌发酵产生多种风味物质;经感官评价得出,红茶菌发酵能够明显减少天麻不愉快气味并赋予其果香味。研究结果可为天麻食品深度开发和利用提供理论依据和技术支撑。

Kombucha SCOBY-based carbon and graphene oxide wrapped sulfur/polyacrylonitrile as a high-capacity cathode in lithium-sulfur batteries

Hierarchically-porous carbon nano sheets were prepared as a conductive additive for sulfur/polyacrylonitrile(S/PAN)composite cathodes using a simple heat treatment.In this study,kombucha(that was derived from symbiotic culture of bacteria and yeast)carbon(KC)and graphene oxide(GO)were used as a carbon host matrix.These rational-designed S/PAN/KC/GO hybrid composites greatly suppress the diffusion of polysulfides by providing strong physical and chemical adsorption.The cathode delivered an initial discharge capacity of 1652 mAh·g^-1 at a 0.1 C rate and a 100th cycle capacity of 1193 mAh·g^-1.The nano sheets with embedded hierarchical pores create a conductive network that provide effective electron transfer and fast electrochemical kinetics.Further,the nitrogen component of PAN can raise the affinity/interaction of the carbon host with lithium polysulfides,supporting the cyclic performance.The results exploit the cumulative contribution of both the conductive carbon matrix and PAN in the enhanced performance of the positive electrode.

康普茶饮料感官品质、理化性质及微生物多样性分析

为研究我国康普茶风味、发酵性能及微生物组成,本文收集了不同地区的12个康普茶样品,以其为发酵剂制备康普茶饮品,从感官品质、理化性质及微生物多样性等方面进行分析。结果表明,12个康普茶饮品风味具有一定差异,样品liq2酸甜比例适中,气味酸香无杂味,liq4口感寡淡且有腐臭的不良气味,liq10口感酸苦,其余各样品虽口感偏酸或偏甜,但无明显异味。在发酵过程中,大部分样品发酵液呈现pH和可溶性固形物下降、总酸上升、总酚含量波动的趋势,有机酸以葡萄糖酸、乙酸和乳酸为主,其中,liq2有机酸种类最为丰富,且苹果酸含量较高,发酵3和7 d的各康普茶饮品对DPPH自由基的清除率均在75%以上。微生物多样性分析结果表明,各样品中细菌主要包括驹形氏杆菌(Komagataeibacter)、葡糖杆菌(Gluconobacter)和醋酸杆菌(Acetobacter),真菌则以德克酵母(Dekkera)、Starmerella和接合酵母(Zygosaccharomyces)为主,除此以外部分样品中还含有假单胞菌(Pseudomonas)、不动杆菌(Acinetobacter)、镰刀菌(Fusarium)等有害微生物。本研究结果表明各康普茶样品发酵活力不同,有机酸组成与含量对风味具有一定影响,均具有良好的抗氧化能力,部分样品在微生物组成方面存在一定安全性问题,可为开发具有地域特色的康普茶产品提供理论依据。

以藜麦为基质的红茶菌发酵液抗氧化活性研究

藜麦营养丰富,适合微生物生长,该文以藜麦作为红茶菌发酵的新型基质,对发酵过程中pH值、总酸含量、总酚含量、黄酮含量、微生物总数和抗氧化活性进行研究。结果表明,在发酵第2天时,以藜麦为基质的红茶菌发酵液(quinoa kombucha fermentation broth,QFB)总酚、黄酮含量和微生物总数均达到最高值且显著高于传统红茶菌发酵液(traditional kombucha fermentation broth,TFB)(p<0.05);其对1,1-二苯基-2-三硝基苯肼自由基、超氧阴离子自由基、羟基自由基清除能力和铁离子还原力分别是传统红茶菌发酵液的1.43、1.85、1.68倍和1.24倍,2种发酵液的体外抗氧化活性具有显著差异(p<0.05)。在此基础上,建立酿酒酵母细胞氧化损伤模型,在紫外辐射150 s的条件下,添加QFB的酵母细胞存活率最高为(25.43±0.73)%,添加TFB的酵母细胞存活率最高为(20.62±1.22)%;在2.5%的H2O2溶液处理下,添加QFB的酵母细胞的存活率最高为(19.39±0.57)%,显著高于添加TFB的酵母细胞存活率[(15.45±0.86)%](p<0.05)。综上,QFB在各项指标上均优于TFB,研究结果为藜麦资源的深加工提供了新的途径。

桑椹红茶菌发酵饮料的制备及其活性研究

为缓解桑椹难以储藏的问题,丰富红茶菌功能饮料种类,以新鲜桑椹、茶糖水为主要原料,通过红茶菌发酵研制桑椹红茶菌功能饮料。发酵饮料兼具浓郁果香和清新茶香,口感酸甜适宜,色泽鲜亮,感官评分为90.2分。25℃发酵12 d,制备的桑椹红茶菌发酵饮料菌体浓度低,还原糖质量浓度为3.04 mg/mL,pH为2.65,总酸质量浓度为22.8 mg/L。发酵12 d时总多酚、总黄酮和花色苷含量趋于稳定。抗氧化活性研究表明,桑椹红茶菌饮料对DPPH自由基、ABTS自由基和·OH自由基的清除活性较好,且具有一定的还原力。抑菌活性试验表明,发酵12 d时其对金黄色葡萄球菌、枯草芽孢杆菌的抑菌圈直径分别达到(1.34±0.05)cm和(1.35±0.14)cm。体外酶抑制试验表明,发酵12 d时其对α-葡萄糖苷酶抑制活性达到60.6%,对脂肪酶抑制活性达到82.2%。该结果可为桑椹红茶菌发酵功能饮料的开发提供理论依据。