An overview of the health benefits of kombucha nutritional compounds and metabolites
An overview of the health benefits of kombucha nutritional compounds and metabolites
Ali Akhavan sepahi,1Mohaddeseh Larypoor,2,*
1. Undergraduate student in biotechnology, Science Campus, Faculty of Biological Sciences, University of Tehran, Iran 2. Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University, North Tehran Branch, Iran
Introduction: Introduction: kombucha is a type of tea with a slightly sweet and slightly acidic taste. This drink is rich in acetic acids, gluconic and glucuronic acids and has a lower concentration of citric acid as well as a limited amount of ethanol and CO2. The synthesized acids lower the pH of kombucha tea and help to form its special sour taste. You can also use the coexistence of bacteria and yeasts to make fermented sweet black tea that is consumed around the world. This type of tea has a long history in China, Russia and Germany. This article examines the beneficial effects of kombucha, its chemicals and metabolites from fermentation depletion, as well as the properties of kombucha, with a particular focus on its probiotic potential. In addition, some contraindications to kombucha have been investigated in this study.
Methods: Material and methods: This drink is prepared by fermenting sweet tea with SCOBY. It tastes sour and sweet, and as a result of the fermentation process, carbon monoxide is produced. Kambucha is based on a variety of teas such as black tea, green tea or oolong. Recipes for making kambucha may be different, but usually by brewing black tea leaves with freshly boiled water, 50 to 150 grams per liter (5 to 15%) of sucrose, it is prepared for about 10 minutes and left in the dark for 7 to 10 days. If incubation continues for more than 10 days, the acidity may reach a level that is harmful to consumption. Next, the polysaccharide layer microbial colony is removed and the kombucha is ready to eat. The final product contains organic acids, vitamins, minerals.
Results: Results: The potential health impact has been exacerbated by the increase in kombucha. These include cholesterol and blood pressure levels, reduced release and improved liver, immune and gastrointestinal function. The beneficial effects of kombucha are attributed to the existence of biologically active components that acted synergistically. The bacteria in kombucha drink belong to the genus Acetobacter, Gluconobacter and Saccharomyces yeast, which together with glucuronic acid help protect health. kombucha is also considered a probiotic drink due to its diversity of naturally occurring microorganisms.
Conclusion: Discussion: Nowadays, by diversifying the production of kombucha, the amounts of its useful metabolites such as vitamins, organic acids and antimicrobial and antioxidant compounds can be optimized and used as a natural medicinal supplement.