Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Systematic Review Volume 6 Issue 8

Kombucha Application in Health: Systematic Review

Greice Dotto Simoes, Cainá Correa do Amaral, Camila Perello Ferrua, Amanda de Lima Aldrighi, Karoline Brizola de Souza, Geovanna Peter Correa, Roberta Giorgi and Fernanda Nedel*

Research Group on Cellular and Molecular Biotechnology Applied to Health (GP Cell), Graduate Program in Health and Behavior, Catholic University of Pelotas, Pelotas, Brazil

*Corresponding Author: Fernanda Nedel, Research Group on Cellular and Molecular Biotechnology Applied to Health (GP Cell), Graduate Program in Health and Behavior, Catholic University of Pelotas, Pelotas, Brazil.

Received: June 23, 2022; Published: July 11, 2022

Abstract

The kombucha beverage (KB) is a drink resulting from the fermentation of sweetened teas or juices containing a symbiotic consortium of bacteria and yeast as inoculum, also known as Scooby. KB consumption has become popular worldwide due to its various claims and some scientifically established properties including anti-diabetic, hepatoprotective and antioxidant potential, and its effects in metabolic disorders, atherosclerosis, inflammatory problems, arthritis, and cancer. Thus, KB have been studied in animal models to better comprehend its possible effects on human health. Given the above, the present study aimed to systematically review the literature in order to establish in which human health conditions have KB been applied considering animal models. A search was carried out in PubMed, Scopus, Scielo, ScienceDirect, and ISI Web of Knowledge, using the descriptors “(Kombucha [MeSH])” and “(Kombucha tea [MeSH])”. Of the 1214 studies found, 40 were included in the systematic review. A total of 24 human health conditions have been investigated considering the use of KB using as experimental research animal models. The health conditions: diabetes, hepatotoxicity and physiological conditions were the most prevalently studied. In conclusion, KB has been studied in diverse human health conditions considering animal models, showing a great potential to modulate biological parameters in both physiological and pathological conditions.

Keywords:kombucha Beverage; Human Health; Animal Model; Physiological Condition; Pathological Condition

References

  1. Sreeramulu G., et al. “Kombucha fermentation and its antimicrobial activity”. Journal of Agricultural and Food Chemistry6 (2000): 2589-2594.
  2. Amarasinghe H., et al. “Evaluation of physicochemical properties and antioxidant activities of kombucha “Tea Fungus” during extended periods of fermentation”. Food Science and Nutrition3 (2018): 659-665.
  3. Jarrel J., et al. “The kombucha consortia of yeasts and bacteria”. Mycologist4 (2000): 166-170.
  4. Marsh AJ., et al. “Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples”. Food Microbiology 38 (2014): 171-178.
  5. Soto SAV., et al. “Understanding kombucha tea fermantation: a review”. Journal of Food Science 83.3 (2018): 580-588.
  6. Bhattacharya S., et al. “Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats”. Food and Chemical Toxicology 60 (2013): 328-340.
  7. Bhattacharya S., et al. “Protective effect of kombucha tea against tertiary butylhydroperoxide-induced cytotoxicity and cell death in murine hepatocytes”. Indian Journal of Experimental Biology7 (2011): 511-524.
  8. Jayabalan R., et al. “A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus”. Comprehensive Reviews in Food Science and Food Safety4 (2014): 538-550.
  9. Battikh H., et al. “Antibacterial and antifungal activities of black and green kombucha teas”. Journal of Food Biochemistry2 (2013): 231-236.
  10. Greenwalt CJ., et al. “Determination and characterization of the antimicrobial activity of the fermented tea Kombucha”. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie 3 (1998): 291-296.
  11. Moher D., et al. “Preferred reporting items for systematic reviews and meta-analyses: the PRISMA statement”. Plos Medicine 7 (2010): 1000097.
  12. Cho NH., et al. “IDF Diabetes Atlas: Global estimates of diabetes prevalence for 2017 and projections for 2045”. Diabetes Research and Clinical Practice 138 (2018): 271-281.
  13. Forbes JM., et al. “Mechanisms of diabetic complications”. Physiological Reviews1 (2013): 137-188.
  14. Aloulou A., et al. “Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats”. BMC Complementary and Alternative Medicine63 (2012): 1-9.
  15. Srihari T., et al. “Changes in free radical scavenging activity of kombucha during fermentation”. Journal ofPharmaceutical Sciences and Research11 (2013): 1978-1981.
  16. Zubaidah E., et al. “In vivo evaluation of snake fruit Kombucha as hyperglycemia therapeutic agent”. International Food Research Journal1 (2018): 453-457.
  17. Murugesan GS., et al. “Hepatoprotective and curative properties of kombucha tea against carbon tetrachloride-induced toxicity”. Journal of Microbiology and Biotechnology4 (2009): 397-402.
  18. Jayabalan R., et al. “Biochemical characteristics of tea fungus produced during Kombucha fermentation”. Food Science and Biotechnology3 (2010): 843-847.
  19. Abshenas J., et al. “Protective Effect of Kombucha Tea against Acetaminophen-Induced Hepatotoxicity in Mice: A Biochemical and Histopathological Study”. Comparative Clinical Pathology6 (2012): 1243-1248.
  20. Kabiri N., et al. “Protective Effect of Kombucha Tea on Liver Damage Induced by Thioacetamide in Rats”. Journal of Biological Sciences. 14.5 (2014): 343-348.
  21. Al-dulaimi F., et al. “Bioactivity Study of Kombucha Black tea and Kombucha with Skim Milk on Some of Physiological and Biochemical Parameters in Male Albino Rats”. International Journal of Pharmaceutical Research1 (2018): 301-306.
  22. Semjonovs I., et al. “Evaluation of Physiological Effects of Acetic Acid Bacteria and Yeast Fermented Non-alchocolic Beverage Consumption in Rat Model”. Journal of Medical Sciences 14 (2014): 147-152.
  23. Hartmann AM., et al. “Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: a pilot study”. Nutrition9 (2000): 755-761.
  24. Vijayaraghavan R., et al. “Subacute (90 Days) Oral Toxicity Studies of Kombucha Tea”. Biomedical and Environmental Sciences 4 (2000): 293-299.
  25. Banerjee D., et al. “Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action”. Food and Function 3 (2010): 284-293.
  26. Bellassoued K., et al. “Protective effect of kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity”. Pharmaceutical Biology11 (2015): 1699-1709.
  27. Fu C., et al. “Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage”. Food Science Technology 34.1 (2013): 123-126.
  28. Gharib OA. “Effects of Kombucha on oxidative stress induced nephrotoxicity in rats”. Chinese Medicine23 (2009): 1-6.
  29. Gharib OA. “Effects of Kombucha on some trace element levels in different organs of electromagnetic field exposed rats”. Journal of Radiation Research and Applied Sciences1 (2014): 18-22.
  30. Hyun J., et al. “Kombucha tea prevents obese mice from developing hepatic steatosis and liver damage”. Food Science and Biotechnology 25 (2016): 861-866.
  31. Ibrahim NK. “Possible protective effect of kombucha tea fermented on cadmium chloride induced liver and kidney damage in irradiated rats”. International Journal of Biotechnology and Bioengineering7 (2011): 408-413.
  32. Jung Y., et al. “Effect of kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease”. Food Science and Biotechnology1 (2019): 261-267.
  33. Kabiri N., et al. “Protective effect of kombucha tea on brain damage induced by transient cerebral ischemia and reperfusion in rat”. Bangladesh Journal of Pharmacology 3 (2016): 675-683.
  34. Lobo RO., et al. “Bio-tea prevents membrane destabilization during Isoproterenol-induced myocardial injury”. Journal of Microscopy and Ultrastructure 3 (2017): 146-154.
  35. Magsoudi H., et al. “The effect of kombucha on post-operative intra-abdominal adhesion formation in rats”. The Indian Journal of Surgery2 (2009): 73-77.
  36. Marzban F., et al. “Kombucha tea ameliorates experimental autoimmune encephalomyelitis in mouse model of multiple sclerosis”. Food and Agricultural Immunology6 (2015): 782-793.
  37. Pakravan N., et al. “Cosmeutical effect of ethyl acetate fraction of kombucha tea by intradermal administration in the skin of aged mice”. Journal of Cosmetic Dermatology6 (2018): 1216-1224.
  38. Ram S., et al. “Effect of kombucha tea on chromate (VI)-induced oxidative stress in albino rats”. Journal of Ethnopharmacology 71-2 (2000): 235-240.
  39. , et al. “Evaluation of the antioxidant impact of ginger-based kombucha on the murine breast cancer model”. Journal of Complementary and Integrative Medicine 15.1 (2017).
  40. Sukrama IDM., et al. “Xanthine oxydase inhibition of kombucha tea in hyperuricemia induced wistar rat”. Bali Medical Journal1 (2015): 2302-2914.
  41. Yapar K., et al. “Protective effect of kombucha mushroom (KM) tea on phenol -induced cytotoxicity in albino mice”. Journal of Environmental Biology5 (2010): 615-621.
  42. Zhu C., et al. “Kombucha synthesized bacterial cellulose: preparation, characterization, and biocompatibility evaluation”. Journal of Biomedical Meterials Research A5 (2014): 1548-1557.
  43. Steinkraus KH., et al. “Investigations into the Antibiotic Activity of Tea Fungus/Kombucha Beverage”. Acta Biotechnologica2-3 (1996): 199-205.
  44. Leal JM., et al. “A review on health benefits of kombucha nutritional compounds and metabolites”. CYTA-Journal of Food1 (2018): 390-399.
  45. Greenwalt CJ., et al. “Kombucha, the Fermented Tea: Microbiology, Composition, and Claimed Health Effects”. Journal of Food Protection 63.7 (2000): 976-981.
  46. Villarreal-Soto S. A., et al. “Understanding Kombucha tea fermentation: a review”. Journal of Food Science 3 (2018): 580-588.
  47. Stagg GV., et al. “The nutritional and therapeutic value of tea-a review”. Journal of the Science of Food and Agriculture10 (1975): 1439-1459.
  48. Chu S., et al. “Effects of origins and fermentation time on the antioxidant activities of kombucha”. Food Chemistry3 (2006): 502-507.
  49. Kapp JM., et al. “Kombucha: A Systematic Review of the Empirical Evidence of Human Health Benefit”. Annals of Epidemiology 30 (2019): 66-70.

Citation

Citation: Greice Dotto Simões., et al. “Kombucha Application in Health: Systematic Review". Acta Scientific Nutritional Health 6.8 (2022): 31-41.

Copyright

Copyright: © 2022 Greice Dotto Simões., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is October 10, 2022.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US