Kombucha como alimento potencialmente psicobiótico / Kombucha as a potential psychobiotic food

Os casos de transtorno de ansiedade têm apresentado crescimento considerável desde o início do século XX, onde a terapia medicamentosa oferecida, geralmente apresenta efeito sedativo, portanto, a busca por tratamentos adjuvantes para tratar quadros de ansiedade se fazem necessários. Estudos indicam que a modulação da microbiota intestinal pode estar relacionada à regulação neural dos indivíduos através de diversas vias, incluindo a aplicação de cepas probióticas e consumo de alimentos fermentados tradicionais como iogurte e kombucha, colaborando para a melhoria da qualidade de vida destes pacientes. Este projeto teve como objetivo buscar os metabólitos e neurotransmissores presentes no kombucha a fim de verificar seu potencial psicobióticos e comparar as aplicações e metabólitos produzidos por cepas probióticas existentes no mercado e em alimentos fermentados tradicionais que atuem no eixo intestino-cérebro. Foram realizadas pesquisas em bases de dados online, como Pubmed, Web of Science, Scielo, Scopus e Google Scholar no período entre 2002 e 2022 relacionados aos possíveis efeitos dos probióticos em condições de ansiedade, bem como como os mecanismos que envolvem o eixo cérebro-intestino, seja por meio de testes em humanos e em modelos animais. As espécies mais testadas quanto ao seu potencial probiótico e ação nos transtornos de ansiedade encontradas foram Lactobacillus paracasei, L. casei, L. rhamnosus, Bifidobacterium infanti e B. longum. Cada gênero demonstra um grau diferente na redução da ansiedade dos indivíduos. Os alimentos potencialmente probióticos, incluindo alimentos fermentados tradicionais, além de atuar como complemento à terapia em quadros de ansiedade, tem relevância no setor socioeconômico

Anxiety disorder cases have shown considerable growth since the beginning of the 20th century, where the drug therapy offered usually has a sedative effect. Therefore, the search for adjuvant treatments to treat anxiety disorders is necessary. Studies indicate that the modulation of the intestinal microbiota may be related to the neural regulation of individuals in several ways, including the application of probiotic strains and consumption of traditional fermented foods such as yogurt and kombucha, contributing to the improvement of the quality of life of these patients. This project aimed to identify and compare the psychobiotic effect in the gut-brain axis of the metabolites and neurotransmitters produced by kombucha and commercial probiotic strains. The research was carried out in online databases, such as Pubmed, Web of Science, Scielo, Scopus, and Google Scholar in the period between 2002 and 2022 related to the possible effects of probiotics in anxiety conditions as the mechanisms that involve the brain-gut axis either through tests in humans or animal models. The species most tested for their probiotic potential and action on anxiety disorders were Lactobacillus paracasei, L. casei, L. rhamnosus, Bifidobacterium infanti, and B. longum. Each genus demonstrates a different degree of reducing individuals' anxiety. Potentially probiotic foods, including traditional fermented foods, acting as a complement to therapy in cases of anxiety, have relevance in the socioeconomic sector

Health benefits of Kombucha: drink and its biocellulose production

Abstract Kombucha (tea and biocelluose) has been used worldwide due to its high nutritional, functional, and economic potential. This fermented tea has been used in folk medicine to treat several pathological conditions and its biocellulose in the industrial sector. In this context, this paper presents a scientific literature review on the main phytochemicals of Kombucha and respective biological activities to assess their potential uses. The tea has presented a wide range of bioactive compounds such as amino acids, anions, flavonoids, minerals, polyphenols, vitamins, and microorganisms. Moreover, its biocellulose is rich in fibers. These compounds contribute to various biological responses such as antioxidant, hepatoprotective, antitumoral, antidiabetic, and antihypercholesterolemic effects. In this sense, both the tea and its biocellulose are promising for human use. Besides, Kombucha presents itself as a drink option for vegetarians and/or those seeking healthier diets, as its biocellulose can bring metabolic benefits. Our review demonstrates that both can be used as functional foods and/or sources of bioactive compounds for food and industrial applications.

Kombucha: a systematic review of the empirical evidence of human health benefit.

PURPOSE: Kombucha tea, a fermented beverage, has recently become popular in the United States as part of the functional food movement. This popularity is likely driven by its touted health benefits, coupled with the recent scientific movement investigating the role of the microbiome on human health. The purpose of this systematic review is to describe the literature related to empirical health benefits of kombucha as identified from human subjects research. METHODS: In July 2018, we searched the term "kombucha" for all document types in the following databases across all available years: PubMed, Scopus, and Ovid. To identify federal research grants related to kombucha, we searched the National Institutes of Health Research Portfolio Online Reporting Tools. Finally, to identify ongoing human subjects research, we searched clinicaltrials.gov and clinicaltrialsregister.eu. We reviewed a total of 310 articles. RESULTS: We found one study reporting the results of empirical research on kombucha in human subjects. We found no results for kombucha in Research Portfolio Online Reporting Tools, clinicaltrials.gov, or clinicaltrialsregister.eu. CONCLUSIONS: The nonhuman subjects literature claims numerous health benefits of kombucha; it is critical that these assertions are tested in human clinical trials. Research opportunities are discussed.

Kombucha: is a cup of tea good for you?

A 54-year-old asthmatic woman presented to hospital with a 10-day history of breathlessness. On examination, she was tachypnoeic with mild wheeze. She had preserved peak flows and was saturating at 100% on room air. Investigations revealed severe metabolic lactic acidosis. On further questioning, it transpired that she drank kombucha tea, which has been linked to lactic acidosis. She made a full recovery with supportive management and cessation of the tea.

A Case of Hepatotoxicity Related to Kombucha Tea Consumption.

The use of herbal and dietary supplements (HDSs) is widespread and growing due to the popular notion that these products are of natural origins and safe. Kombucha (or "mushroom") tea is one HDS that is consumed by people for various perceived health benefits. Kombucha tea is a well-known health beverage made by fermenting sweet black tea with a round, flat, gray fungus for a week or longer. There is concern, however, from the evidence of a few case reports currently available, that it may pose life-threatening and/or adverse effects for users.