1
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Zhao S, Adade SYSS, Wang Z, Jiao T, Ouyang Q, Li H, Chen Q. Deep learning and feature reconstruction assisted vis-NIR calibration method for on-line monitoring of key growth indicators during kombucha production. Food Chem 2024; 463:141411. [PMID: 39332357 DOI: 10.1016/j.foodchem.2024.141411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2024] [Revised: 08/27/2024] [Accepted: 09/22/2024] [Indexed: 09/29/2024]
Abstract
Artificial intelligence (AI) technology is advancing the digitization and intelligence development of the food industry. A promising application is using deep learning-assisted visible near-infrared (vis-NIR) spectroscopy to monitor residual sugar and bacterial concentration in real-time, ensuring kombucha quality during production. The feature fingerprints of residual sugar and bacterial concentration were extracted by four variable selection algorithms and then reconstructed using serial and parallel processing methods. Based on these reconstructed features, Partial Least Squares (PLS) and Convolutional Neural Networks (1DCNN and 2DCNN) models were developed and compared. The experimental results showed that the 2DCNN model based on reconstruction features achieved superior performance. The RPDs of the residual sugar and bacterial concentrations models were 4.49 and 6.88, while the MAEs were 0.42 mg/mL and 0.04 (Abs), respectively. These results suggest that the proposed modeling strategy effectively supports quality control during kombucha production and provides a new perspective for spectral analysis.
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Affiliation(s)
- Songguang Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Tianhui Jiao
- College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Marine Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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2
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Li B, Wang X, Wang P. Microorganisms and bacterial cellulose stability of Kombucha under different manufacture and storage conditions. J Food Sci 2024; 89:2921-2932. [PMID: 38591324 DOI: 10.1111/1750-3841.16975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/12/2024] [Accepted: 01/24/2024] [Indexed: 04/10/2024]
Abstract
It is crucial to clarify the stability of Kombucha in the manufacture and storage stages due to the extensive study on the fermented products of Kombucha and the increase in the use of bacterial cellulose (BC). This study aimed to evaluate the stability of Kombucha in different manufacturing and storage temperatures within a certain time period. The stability of microorganisms and BC in Kombucha was investigated through regular replacement with the tea media at 28 and 25°C for manufacture, and the storage temperature of Kombucha was at 25, 4, and -20°C. Morphological observations of the BC in Kombucha ended at 28 and 25°C for manufacture and storage were performed using atomic force microscopy (AFM) before inoculation. The viable cell counts and AFM results showed that the stability of Kombucha during manufacture was better at 28°C than at 25°C, with higher microbial viability and BC productivity in the former at the time of manufacture, whereas 25°C was more favorable for the stability of Kombucha during storage. At the same temperature of 25°C, the manufacturing practice improved the microbial viability and BC stability compared with storage; the pH value of Kombucha was lower, and the dry weight of BC was higher during storage compared with manufacture. The maximum BC water holding capacity (97.16%) was maintained by storage at 4°C on day 63, and the maximum BC swelling rate (56.92%) was observed after storage at -20°C on day 7. The research was conducted to provide reference information for applying Kombucha and its BC in food and development in other industries.
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Affiliation(s)
- Binbin Li
- School of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Xufeng Wang
- School of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang, China
| | - Ping Wang
- School of Life Sciences, Northeast Forestry University, Harbin, Heilongjiang, China
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3
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Jansen CA, Zanzarin DM, Março PH, Porto C, do Prado RM, Carvalhaes F, Pilau EJ. Metabolomic kinetics investigation of Camellia sinensis kombucha using mass spectrometry and bioinformatics approaches. Heliyon 2024; 10:e28937. [PMID: 38601539 PMCID: PMC11004822 DOI: 10.1016/j.heliyon.2024.e28937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 03/19/2024] [Accepted: 03/27/2024] [Indexed: 04/12/2024] Open
Abstract
Kombucha is created through the fermentation of Camellia sinensis tea leaves, along with sucrose, utilizing a symbiotic consortium of bacteria and yeast cultures. Nonetheless, there exists a dearth of comprehensive information regarding the spectrum of metabolites that constitute this beverage. To explore this intricate system, metabolomics was used to investigate fermentation kinetics of Kombucha. For that, an experimental framework was devised to assess the impact of varying sucrose concentrations and fermentation temperatures over a ten-day period of kombucha fermentation. Following fermentation, samples were analyzed using an LC-QTOF-MS system and a distinctive metabolomic profile was observed. Principal component analysis was used to discriminate between metabolite profiles. Moreover, the identified compounds were subjected to classification using the GNPS platform. The findings underscore notable differences in compound class concentrations attributable to distinct fermentation conditions. Furthermore, distinct metabolic pathways were identified, specially some related to the biotransformation of flavonoids. This comprehensive investigation offers valuable insights into the pivotal role of SCOBY in driving metabolite production and underscores the potential bioactivity harbored within Kombucha.
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Affiliation(s)
- Cler Antônia Jansen
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
| | - Daniele Maria Zanzarin
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
| | - Paulo Henrique Março
- Federal University of Technology of the Paraná State (UTFPR), Campo Mourão, PR, Brazil
| | - Carla Porto
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- MS Bioscience, Maringá, PR, Brazil
| | - Rodolpho Martin do Prado
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Département des Sciences Animales, Université Laval, Québec, QC, Canada
| | | | - Eduardo Jorge Pilau
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
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4
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Geraris Kartelias I, Karantonis HC, Giaouris E, Panagiotakopoulos I, Nasopoulou C. Kombucha Fermentation of Olympus Mountain Tea ( Sideritis scardica) Sweetened with Thyme Honey: Physicochemical Analysis and Evaluation of Functional Properties. Foods 2023; 12:3496. [PMID: 37761205 PMCID: PMC10528074 DOI: 10.3390/foods12183496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study implemented kombucha fermentation of Olympus Mountain tea (Sideritis scardica) sweetened with honey (OMTWH) in order to investigate the potential for producing a novel beverage with functional properties. The increase in the total count of bacteria and yeast suggests that the OMTWH acts as a viable substrate for supporting the proliferation of the microorganisms of the Kombucha symbiotic culture. The fermentation resulted in a reduction in pH and increased total titratable acidity. After fermentation, a statistically significant increase in the vitamins C, B1, B2, B6, B7, and B12 content was observed (p < 0.05). Total phenolics and antioxidant activity of the fermented beverage was significantly enhanced, as assessed by the method of Folin-Ciocalteu and ABTS assay, respectively. Results revealed that OMTWH had a potent inhibitory activity of α-amylase, α-glucosidase, acetylcholinesterase, and butyrylcholinesterase; OMTWH fermented with a kombucha consortium exhibited even higher inhibition. Hence, the process of kombucha fermentation can convert OMTWH into a novel beverage with enhanced functional properties.
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Affiliation(s)
- Ioannis Geraris Kartelias
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Haralabos Christos Karantonis
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Efstathios Giaouris
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece;
| | - Ioannis Panagiotakopoulos
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
| | - Constantina Nasopoulou
- Laboratory of Food Chemistry and of Technology and Quality of Animal Origin Food, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece; (I.G.K.); (I.P.); (C.N.)
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Suffys S, Goffin D, Richard G, Francis A, Haubruge E, Fauconnier ML. Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink. Molecules 2023; 28:6084. [PMID: 37630336 PMCID: PMC10457938 DOI: 10.3390/molecules28166084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/08/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named "Hakko Sobacha". This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.
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Affiliation(s)
- Sarah Suffys
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Dorothée Goffin
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Gaëtan Richard
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Adrien Francis
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Eric Haubruge
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liege University, 5030 Gembloux, Belgium
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6
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Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK. Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. Microorganisms 2023; 11:1344. [PMID: 37317318 DOI: 10.3390/microorganisms11051344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023] Open
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Siew Wen Lau
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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7
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Zhao S, Adade SYSS, Wang Z, Wu J, Jiao T, Li H, Chen Q. On-line monitoring of total sugar during kombucha fermentation process by near-infrared spectroscopy: Comparison of linear and non-linear multiple calibration methods. Food Chem 2023; 423:136208. [PMID: 37163914 DOI: 10.1016/j.foodchem.2023.136208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 04/17/2023] [Accepted: 04/17/2023] [Indexed: 05/12/2023]
Abstract
Kombucha is widely recognized for its health benefits, and it facilitates high-quality transformation and utilization of tea during the fermentation process. Implementing on-line monitoring for the kombucha production process is crucial to promote the valuable utilization of low-quality tea residue. Near-infrared (NIR) spectroscopy, together with partial least squares (PLS), backpropagation neural network (BPANN), and their combination (PLS-BPANN), were utilized in this study to monitor the total sugar of kombucha. In all, 16 mathematical models were constructed and assessed. The results demonstrate that the PLS-BPANN model is superior to all others, with a determination coefficient (R2p) of 0.9437 and a root mean square error of prediction (RMSEP) of 0.8600 g/L and a good verification effect. The results suggest that NIR coupled with PLS-BPANN can be used as a non-destructive and on-line technique to monitor total sugar changes.
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Affiliation(s)
- Songguang Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | | | - Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Jizhong Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Tianhui Jiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
| | - Huanhuan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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8
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Suffys S, Richard G, Burgeon C, Werrie PY, Haubruge E, Fauconnier ML, Goffin D. Characterization of Aroma Active Compound Production during Kombucha Fermentation: Towards the Control of Sensory Profiles. Foods 2023; 12:foods12081657. [PMID: 37107452 PMCID: PMC10138291 DOI: 10.3390/foods12081657] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/30/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Since the sensorial profile is the cornerstone for the development of kombucha as a beverage with mass market appeal, advanced analytical tools are needed to gain a better understanding of the kinetics of aromatic compounds during the fermentation process to control the sensory profiles of the drink. The kinetics of volatile organic compounds (VOCs) was determined using stir bar sorptive extraction-gas chromatography-mass spectrometry, and odor-active compounds were considered to estimate consumer perception. A total of 87 VOCs were detected in kombucha during the fermentation stages. The synthesis of mainly phenethyl alcohol and isoamyl alcohol probably by Saccharomyces genus led to ester formation. Moreover, the terpene synthesis occurring at the beginning of fermentation (Δ-3-carene, α-phellandrene, γ-terpinene, m- and p-cymene) could be related to yeast activity as well. Principal component analysis identified classes that allowed the major variability explanation, which are carboxylic acids, alcohols, and terpenes. The aromatic analysis accounted for 17 aroma-active compounds. These changes in the evolution of VOCs led to flavor variations: from citrus-floral-sweet notes (geraniol and linalool domination), and fermentation brought intense citrus-herbal-lavender-bergamot notes (α-farnesene). Finally, sweet-floral-bready-honey notes dominated the kombucha flavor (2-phenylethanol). As this study allowed to estimate kombucha sensory profiles, an insight for the development of new drinks by controlling the fermentation process was suggested. Such a methodology should allow a better control and optimization of their sensory profile, which could in turn lead to greater consumer acceptance.
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Affiliation(s)
- Sarah Suffys
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Gaëtan Richard
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Clément Burgeon
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Pierre-Yves Werrie
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Eric Haubruge
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
| | - Dorothée Goffin
- Laboratory of Gastronomic Sciences, Gembloux Agro-Bio Tech, Liège University, 5030 Gembloux, Belgium
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9
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Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. Int J Food Microbiol 2022; 377:109783. [PMID: 35728418 DOI: 10.1016/j.ijfoodmicro.2022.109783] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/17/2022] [Accepted: 06/05/2022] [Indexed: 01/10/2023]
Abstract
In the present review the latest research studies on Kombucha tea are summarized. Special attention has been paid on microbial population, chemical parameters, biocellulose production, and mainly, on the latest evidences of the biological activities of Kombucha tea. Kombucha tea is a fermented sweetened black or green tea which is obtained from a fermentative process driven by a symbiotic culture of yeast, acetic acid bacteria and lactic acid bacteria. In the last years, its consumption has increasingly grown due to its multiple and potential benefits on human health. This fact has motivated a significant increase in the number of research studies that are focused on the biological activities of this beverage. In this context, this review gathers the main studies that have analyzed the different properties of Kombucha tea (as antioxidant, antimicrobial, antidiabetic, antitumoral, anti-inflammatory, antihypertensive, hepatoprotective, hypocholesterolemic, and probiotic activities). It is highlighted that nowadays few human-based evidences are available to prove the beneficial effect of Kombucha tea on humans' health. In conclusion, further work on Kombucha tea is needed since nowadays few information is available on both clinical studies and the characterization of bioactive compounds and their properties.
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Abstract
Fermentation is one of the oldest biotechnological tools employed by mankind. Fermenting food gives them better sensory and nutritional qualities, the latter including vitamins, phenolic compounds, antioxidants, and antimicrobials. Kombucha is the result of the fermentation of a sweetened Camellia sinensis infusion by the action of a symbiotic community of yeasts and bacteria organized in a cellulosic biofilm called SCOBY and has gained great prominence among fermented foods and beverages, with a considerable increase in its popularity in the last decade, both among consumers and within the scientific community. This is explained by the particular functional and microbial characteristics of this beverage, such as its antioxidant and antimicrobial potential, long-term stable microbial communities, its suitability for fermentation under different conditions of time and temperature, and amenability to other carbon sources besides sucrose. Thus, this review aims to present and discuss the functional, microbial, and physicochemical aspects of kombucha fermentation, covering the many challenges that arise in its production, in domestic, commercial, and legislation contexts, and the next steps that need to be taken in order to understand this drink and its complex fermentation process.
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Phetxumphou K, Vick R, Blanc L, Lahne J. Processing Condition Effects on Sensory Profiles of Kombucha through Sensory Descriptive Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2022879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Rebecca Vick
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Lori Blanc
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, Blacksburg, VA, U.S.A
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12
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Abstract
Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more comprehensive insight into kombucha microbiota. In recent times, advancements have been made towards the optimisation of the fermentation process, including the use of alternative substrates, defined starter cultures and the modification of fermentation parameters, with the aim of producing an innovative beverage that is improved in terms of its physiochemical, sensory and bioactive properties. The global kombucha market is rapidly increasing, with the rising popularity of the tea attributed in part to its purported health benefits, despite the lack of research in human subjects to substantiate such claims. Accordingly, the incidence of kombucha home-brewing has increased, meaning there is a requirement for individuals to recognise the potential hazards associated with fermentation and the relevant preventative measures to be undertaken to ensure the safe preparation of kombucha. The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing.
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JAFARI R, NAGHAVI NS, KHOSRAVI-DARANI K, DOUDI M, SHAHANIPOUR K. Isolation, molecular and phylogenetic identification of microorganisms from Kombucha solution and evaluation of their viability using flow cytometery. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.63220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity. J FOOD QUALITY 2021. [DOI: 10.1155/2021/1735959] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Kombucha is a symbiotic culture of bacteria and yeast which produces a high-end fruity fitness beverage by fermentation of normal tea for approximately two weeks. In addition to the advantage of being a low-sugar probiotic-rich drink, kombucha also offers the benefits of the tea used for its preparation, especially its high antioxidant content. In this research, kombucha tea was prepared by using three different tea types: green, black, and pu’er tea, and the chemical profiles and antioxidant activity were analyzed during the fermentation process (up to 20 days). The results showed that the tea type has an obvious influence on the factors associated with the antioxidant potential. The fermentation process caused a marked increase in polyphenol content and antioxidant activity initially, but this slowed progressively over time. In contrast, the fermentation of black tea contributed to the degradation of flavonoids but showed no significant effect on the other tea types. Therefore, we conclude that the tea type selected to make kombucha affects the end product as well as the fermentation time.
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Antolak H, Piechota D, Kucharska A. Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants (Basel) 2021; 10:antiox10101541. [PMID: 34679676 PMCID: PMC8532973 DOI: 10.3390/antiox10101541] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/23/2021] [Accepted: 09/26/2021] [Indexed: 12/27/2022] Open
Abstract
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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Al-Mohammadi AR, Ismaiel AA, Ibrahim RA, Moustafa AH, Abou Zeid A, Enan G. Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage. Molecules 2021; 26:5026. [PMID: 34443614 PMCID: PMC8401643 DOI: 10.3390/molecules26165026] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/09/2021] [Accepted: 08/17/2021] [Indexed: 01/01/2023] Open
Abstract
Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones, condensed heterocyclic compounds, antibiotics, esters, aldehydes, fatty acids, and alkaloids) of many bioactive metabolites, as elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. The fermented metabolic components of KFB seem collectively to act in a synergistic action giving rise to the antimicrobial activity. Four types of kombucha preparations (fermented, neutralized, heat-treated and unfermented) were demonstrated with respect to their antimicrobial activity against some pathogenic bacterial and fungal strains using agar well diffusion assay. KFB exerted the strongest antimicrobial activities when compared with neutralized and heat-treated kombucha beverages (NKB and HKB). Staphylococcus aureus ATCC6538 (S. aureus) and Escherichia coli ATCC11229 (E. coli) were the organisms most susceptible to the antimicrobial activity of kombucha beverage preparations. Finally, the KFB preparation showed remarkable inhibitory activity against S. aureus and E. coli bacteria in a brain heart infusion broth and in some Egyptian fruit juices (apple, guava, strawberry, and tomato). These data reveal that kombucha is not only a prophylactic agent, but also appears to be promising as a safe alternative biopreservative, offering protection against pathogenic bacteria and fungi.
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Affiliation(s)
| | - Ahmed A. Ismaiel
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Rehab A. Ibrahim
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Ahmed H. Moustafa
- Department of Chemistry, Faculty of Science, Zagazig University, Zagazig 44519, Egypt;
| | - Azza Abou Zeid
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
| | - Gamal Enan
- Department of Botany and Microbiology, Faculty of Science, Zagazig University, Zagazig 44519, Egypt; (A.A.I.); (R.A.I.); (A.A.Z.)
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KAYISOGLU S, COSKUN F. Determination of physical and chemical properties of kombucha teas prepared with different herbal teas. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.12720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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YILDIZ E, GULDAS M, GURBUZ O. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.00320] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Leech J, Cabrera-Rubio R, Walsh AM, Macori G, Walsh CJ, Barton W, Finnegan L, Crispie F, O'Sullivan O, Claesson MJ, Cotter PD. Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants. mSystems 2020; 5:e00522-20. [PMID: 33172966 PMCID: PMC7657593 DOI: 10.1128/msystems.00522-20] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 10/21/2020] [Indexed: 02/07/2023] Open
Abstract
Fermented foods have been the focus of ever greater interest as a consequence of purported health benefits. Indeed, it has been suggested that consumption of these foods helps to address the negative consequences of "industrialization" of the human gut microbiota in Western society. However, as the mechanisms via which the microbes in fermented foods improve health are not understood, it is necessary to develop an understanding of the composition and functionality of the fermented-food microbiota to better harness desirable traits. Here, we considerably expand the understanding of fermented-food microbiomes by employing shotgun metagenomic sequencing to provide a comprehensive insight into the microbial composition, diversity, and functional potential (including antimicrobial resistance and carbohydrate-degrading and health-associated gene content) of a diverse range of 58 fermented foods from artisanal producers from a number of countries. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity. From the combined data set, 127 high-quality metagenome-assembled genomes (MAGs), including 10 MAGs representing putatively novel species of Acetobacter, Acidisphaera, Gluconobacter, Companilactobacillus, Leuconostoc, and Rouxiella, were generated. Potential health promoting attributes were more common in fermented foods than nonfermented equivalents, with water kefirs, sauerkrauts, and kvasses containing the greatest numbers of potentially health-associated gene clusters. Ultimately, this study provides the most comprehensive insight into the microbiomes of fermented foods to date and yields novel information regarding their relative health-promoting potential.IMPORTANCE Fermented foods are regaining popularity worldwide due in part to a greater appreciation of the health benefits of these foods and the associated microorganisms. Here, we use state-of-the-art approaches to explore the microbiomes of 58 of these foods, identifying the factors that drive the microbial composition of these foods and potential functional benefits associated with these populations. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity and, notably, potential health promoting attributes were more common in fermented foods than nonfermented equivalents. The information provided here will provide significant opportunities for the further optimization of fermented-food production and the harnessing of their health-promoting potential.
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Affiliation(s)
- John Leech
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Raul Cabrera-Rubio
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | | | - Guerrino Macori
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Calum J Walsh
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Wiley Barton
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
| | - Laura Finnegan
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Fiona Crispie
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Orla O'Sullivan
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Marcus J Claesson
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- School of Microbiology, University College Cork, Cork, Ireland
| | - Paul D Cotter
- Teagasc Food Research Centre, Fermoy, Cork, Ireland
- APC Microbiome Institute, University College Cork, Cork, Ireland
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Sknepnek A, Tomić S, Miletić D, Lević S, Čolić M, Nedović V, Nikšić M. Fermentation characteristics of novel Coriolus versicolor and Lentinus edodes kombucha beverages and immunomodulatory potential of their polysaccharide extracts. Food Chem 2020; 342:128344. [PMID: 33268175 DOI: 10.1016/j.foodchem.2020.128344] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/27/2020] [Accepted: 10/07/2020] [Indexed: 02/07/2023]
Abstract
Medicinal mushrooms, Coriolus versicolor and Lentinus edodes are extremely attractive as nutraceuticals. Here we used fruiting bodies to prepare novel kombucha beverage. Microbiological, physicochemical and chemical properties were monitored for eleven days, while the immunological properties of kombucha polysaccharide extracts were determined in peripheral blood mononuclear cell (PBMC) cultures. FTIR analysis of polysaccharide extracts showed dominant presence of polysaccharides, in addition to phenols, lipids and proteins. C. versicolor kombucha extract displayed more complex polysaccharides, and a higher content of total polysaccharides, phenols and flavonoids compared to L. edodes kombucha extract. The extracts were not cytotoxic for PBMC in vitro up to 500 µg/ml, while immunomodulatory effects depended on their chemical compositions. The most prominent effect was on the reduction of Th2 cytokines and IL-10 in PBMC cultures. Based on these results, novel kombucha products could be recommended as functional beverages or nutraceuticals with potentially beneficial immunomodulatory effects in allergies.
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Affiliation(s)
- Aleksandra Sknepnek
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia.
| | - Sergej Tomić
- Institute for Application of Nuclear Energy, University of Belgrade, 11000 Belgrade, Serbia
| | - Dunja Miletić
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
| | - Steva Lević
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
| | - Miodrag Čolić
- Institute for Application of Nuclear Energy, University of Belgrade, 11000 Belgrade, Serbia; Medical Faculty Foča, University of East Sarajevo, 73301 Foča, Bosnia and Herzegovina
| | - Viktor Nedović
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
| | - Miomir Nikšić
- Institute for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
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Jafari R, Naghavi NS, Khosravi-Darani K, Doudi M, Shahanipour K. Kombucha microbial starter with enhanced production of antioxidant compounds and invertase. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101789] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tran T, Grandvalet C, Verdier F, Martin A, Alexandre H, Tourdot‐Maréchal R. Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha. Compr Rev Food Sci Food Saf 2020; 19:2050-2070. [DOI: 10.1111/1541-4337.12574] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 04/17/2020] [Accepted: 04/21/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | | | | | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
| | - Raphaëlle Tourdot‐Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche‐Comté/AgroSup DijonÉquipe Vin Alimentation Micro‐organismes Stress (VAlMiS) Institut Universitaire de la Vigne et du Vin Jules Guyot 2 rue Claude Ladrey Dijon 21000 France
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Laureys D, Britton SJ, De Clippeleer J. Kombucha Tea Fermentation: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1734150] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- David Laureys
- Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Scott J. Britton
- Department of Research & Development, Brewery Duvel Moortgat, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
| | - Jessika De Clippeleer
- Innovation centre for Brewing & Fermentation, Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
- Innovation centre for Brewing & Fermentation, School of Bioscience and Industrial Technology, HOGENT University of Applied Sciences and Arts, Ghent, Belgium
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Xia X, Dai Y, Wu H, Liu X, Wang Y, Yin L, Wang Z, Li X, Zhou J. Kombucha fermentation enhances the health-promoting properties of soymilk beverage. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103549] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Dimidi E, Cox SR, Rossi M, Whelan K. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients 2019; 11:nu11081806. [PMID: 31387262 PMCID: PMC6723656 DOI: 10.3390/nu11081806] [Citation(s) in RCA: 267] [Impact Index Per Article: 53.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/31/2019] [Accepted: 08/02/2019] [Indexed: 12/16/2022] Open
Abstract
Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for the impact of fermented foods on health include the potential probiotic effect of their constituent microorganisms, the fermentation-derived production of bioactive peptides, biogenic amines, and conversion of phenolic compounds to biologically active compounds, as well as the reduction of anti-nutrients. Fermented foods that have been tested in at least one randomised controlled trial (RCT) for their gastrointestinal effects were kefir, sauerkraut, natto, and sourdough bread. Despite extensive in vitro studies, there are no RCTs investigating the impact of kombucha, miso, kimchi or tempeh in gastrointestinal health. The most widely investigated fermented food is kefir, with evidence from at least one RCT suggesting beneficial effects in both lactose malabsorption and Helicobacter pylori eradication. In summary, there is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease. Given the convincing in vitro findings, clinical high-quality trials investigating the health benefits of fermented foods are warranted.
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Affiliation(s)
- Eirini Dimidi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Selina Rose Cox
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Megan Rossi
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK
| | - Kevin Whelan
- King's College London, Department of Nutritional Sciences, London SE1 9NH, UK.
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Uțoiu E, Matei F, Toma A, Diguță CF, Ștefan LM, Mănoiu S, Vrăjmașu VV, Moraru I, Oancea A, Israel-Roming F, Cornea CP, Constantinescu-Aruxandei D, Moraru A, Oancea F. Bee Collected Pollen with Enhanced Health Benefits, Produced by Fermentation with a Kombucha Consortium. Nutrients 2018; 10:E1365. [PMID: 30249054 PMCID: PMC6213263 DOI: 10.3390/nu10101365] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/05/2018] [Accepted: 09/16/2018] [Indexed: 12/27/2022] Open
Abstract
The bioavailability of pollen bioactive compounds for humans is limited. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium. We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA); parameters related to Kombucha fermentation (dynamics of lactic acid bacteria-LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar); the influence of Kombucha fermentation on pollen morphology and ultrastructure; in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. SEM images highlight the adhesion of the SCOBY bacteria to pollen. Ultrastructural analysis reveals the release of the pollen content. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.
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Affiliation(s)
- Elena Uțoiu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Agnes Toma
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Laura Mihaela Ștefan
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Sorin Mănoiu
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Virgil Valeriu Vrăjmașu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | | | - Anca Oancea
- Department of Cellular and Molecular Biology, National Institute of Research and Development for Biological Sciences, 060031 Elena, Romania.
| | - Florentina Israel-Roming
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Călina Petruța Cornea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
| | - Diana Constantinescu-Aruxandei
- Departments of Biotechnology and Bioresources, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, 060021 Elena, Romania.
| | - Angela Moraru
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Medica Laboratories Srl, 075100 Elena, Romania.
| | - Florin Oancea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Elena, Romania.
- Departments of Biotechnology and Bioresources, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, 060021 Elena, Romania.
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Villarreal-Soto SA, Beaufort S, Bouajila J, Souchard JP, Taillandier P. Understanding Kombucha Tea Fermentation: A Review. J Food Sci 2018; 83:580-588. [PMID: 29508944 DOI: 10.1111/1750-3841.14068] [Citation(s) in RCA: 195] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/14/2017] [Accepted: 01/09/2018] [Indexed: 12/01/2022]
Abstract
Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. PRACTICAL APPLICATION Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production.
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Affiliation(s)
| | - Sandra Beaufort
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Jalloul Bouajila
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - Jean-Pierre Souchard
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France.,Laboratoire des Interactions Moléculaires et Réactivité Chimique et Photochimique, UMR 5623, Toulouse, France
| | - Patricia Taillandier
- Laboratoire de Génie Chimique, UMR 5503, Univ. de Toulouse, CNRS, INPT, UPS, Toulouse, France
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28
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Microbial diversity and their roles in the vinegar fermentation process. Appl Microbiol Biotechnol 2015; 99:4997-5024. [DOI: 10.1007/s00253-015-6659-1] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/28/2015] [Accepted: 04/30/2015] [Indexed: 10/23/2022]
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29
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Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13749-014-0035-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Vukic VR, Hrnjez DV, Kanuric KG, Milanovic SD, Iličic MD, Torbica AM, Tomic JM. The Effect of Kombucha Starter Culture on the Gelation Process, Microstructure and Rheological Properties during Milk Fermentation. J Texture Stud 2014. [DOI: 10.1111/jtxs.12071] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vladimir R. Vukic
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Dajana V. Hrnjez
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Katarina G. Kanuric
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Spasenija D. Milanovic
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Mirela D. Iličic
- Faculty of Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Aleksandra M. Torbica
- Institute of Food Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
| | - Jelena M. Tomic
- Institute of Food Technology; University of Novi Sad; Bulevar Cara Lazara 1 Novi Sad 21000 Serbia
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31
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Direct chronopotentiometric method for ascorbic acid determination in fermented milk products. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.06.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Kallel L, Desseaux V, Hamdi M, Stocker P, Ajandouz EH. Insights into the fermentation biochemistry of Kombucha teas and potential impacts of Kombucha drinking on starch digestion. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Malbaša RV, Milanović SD, Lončar ES, Djurić MS, Carić MĐ, Iličić MD, Kolarov L. Milk-based beverages obtained by Kombucha application. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.055] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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