Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production.

Autor: Diez-Ozaeta I; Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco (UPV/EHU), San Sebastián; Departamento de Biotecnología Microbiana y de Plantas, Centro de Investigaciones Biológicas Margarita Salas (CSIC), Madrid. Electronic address: i.diez08@hotmail.com., Astiazaran OJ; Osakidetza, University Hospital of Álava (HUA), José Atxotegi Kalea s/n, 01009 Vitoria-Gasteiz, Spain.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2022 Sep 16; Vol. 377, pp. 109783. Date of Electronic Publication: 2022 Jun 08.
DOI: 10.1016/j.ijfoodmicro.2022.109783
Abstrakt: 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.
(Copyright © 2022 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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