RESUMO
Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.
RESUMO
Kombucha is a healthy traditional beverage which is made by fermenting products with a symbiotic culture of acetic acid bacteria and yeasts. In present study, leaves of kitchen mint (Mentha cordifolia Opiz. Ex Fresen) and leaves of oolong tea (Camellia sinensis) were fermented in kombucha formula. After fermentation, titratable acidity contents and ethanol of kitchen mint, oolong tea, and mixtures of oolong tea and kitchen mint kombucha samples gradually increased with a period of fermentation time. At day 14 of fermentation, phenolic compounds and flavonoids were increased in all kombucha samples. The numbers of acetic acid bacteria and yeast in kombucha had gradually raised during 7-14 days of fermentation. DPPH and ABTS scavenging activities of these kombucha increased over a period of fermentation time and shown the highest antioxidant capacity on day 14 of fermentation. In addition, all kombucha samples exhibited the antioxidant effects by attenuating H2 O2 -induced ROS production, increasing mRNA expression of catalase, glutathione reductase (GRe), and Mn-SOD, and inducing GRe enzymatic activity in HEK-293 cells. Kombucha beverage can be used as the healthy beverages for attenuation of oxidative stress in many diseases.