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Kombucha microbiome as a probiotic: a view from the perspective of post-genomics and synthetic ecology

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Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic application of potentially beneficial probiotic microorganisms for a treatment of functional disorders. Traditionally, probiotics are associated with dairy products, however, novel formulations are needed, first of all, originated from naturally occurring symbiotic microbial communities as the most robust assemblages. Especially, safe and robust probiotics are needed for longterm expeditions, outposts, extraterrestrial permanently-manned bases, where humans are exposed to adverse environmental factors. Kombucha beverage is Symbiotic Culture of Bacteria and Yeast (SCOBY) and associated with health-promoting effects. Kombucha tea/mat is being in use in human livings within millennia as a probiotic drink for healing and health prophylaxis effects, however, new research opportunities promise its «renaissance », going to be used pharmacologically.
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... cure the digestive complications of Emperor Ingyo (Abaci, Senol Deniz, and Orhan 2022;Rasu Jayabalan et al. 2014). Over many decades, it has been used in many countries because of its beneficial therapeutic and prophylactic properties as well as more recently for its potential detoxifying and immune-boosting properties (Rasu Jayabalan et al. 2014;N. O. Kozyrovska et al. 2012). Recently, kombucha has been garnering significant interest as it is associated with contributing to a healthy lifestyle (Chakravorty et al. 2016). ...
... oluble vitamins coupled with other micronutrients (Bishop et al. 2022;Cardoso et al., 2020;Ivanisova et al., 2020). These compounds have been linked with various health benefits including energy-providing, antidiabetic, anticancer, and probiotic effects, along with treating arthritis-related pains and other healing properties (Banerjee et al. 2010;N. O. Kozyrovska et al. 2012;Srinivasan, Smolinske, and Greenbaum 1997). Due to the trend toward a more health-conscious diet, consumer demand for kombucha along with related research in this regard is increasing. ...
... and nitrogen in the tea leaf infusion, the pH of kombucha decreases (Vitas et al. 2018;Yildiz, Guldas, and Gurbuz 2021). This acidification can differ according to the type of tea infusion used and depends on the fermentation time (Kozyrovska et al. 2012). In addition to traditionally used black or green tea leaves for the preparation of kombucha tea, there are various studies about different substrates also being used, such as yarrow (Achillea millefolium L.) (Vitas et al. 2018), black carrot (Daucus carota ssp. ...
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Kombucha is a fermented, acidic beverage that dates back thousands of years as a remedy for various health problems in East Asia. Due to its health benefits, kombucha has gained popularity and attracted the attention of both consumers and researchers. The health benefits of kombucha are predominantly attributed to its bioactive compounds that have antioxidant, antimicrobial, probiotic, and other positive effects owing to fermentation. Many factors such as the type of the substrate used, the symbiotic culture of the bacterial yeast composition, and fermentation conditions influence the extent of these properties. This review focuses on recent developments regarding the bioactive constituents of kombucha and its potential health benefits (antimicrobial, antioxidant, antidiabetic, hepatoprotective effects) as well as its impact on multiple sclerosis, nephrotoxicity, gastric ulceration and gut microbiota. Additionally, the composition of kombucha, alternative uses of its biofilm, and potential toxicity are also discussed. Kombucha is a healthy and safe beverage with multiple health benefits that are primarily related to the presence of bacteria, yeasts, and other bioactive constituents. Moreover, kombucha has been suggested as a potential source of probiotics and eco-friendly materials (kombucha-derived bacterial cellulose) for several industries including food and textile.
... Fermented tea drink is important as a probiotic source, with minimum sugars and to check caffeine level in children (Kozyrovska et al., 2012). ...
Chapter
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Kombucha merupakan minuman kesehatan yang dibuat dari teh manis yang difermentasi menggunakan simbiotik bakteri dan khamir (kombucha consortium), yang terdiri dari bakteri asam asetat, asam laktat dan khamir. Berbagai hasil penelitian menunjukkan bahwa kombucha memiliki efek positif bagi kesehatan karena adanya senyawa hasil metabolit selama proses fermentasi seperti fenol, flavonoid, asam organik dan probiotik. yang mempunyai efektifitas sebagai antioksidan, antiinflamasi dan dapat meningkatkan sistem imun.
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Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host's overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, researchers are studying probiotic bacteria feasibility in non-dairy products, including fruits, vegetables, and cereals. This study aims to give an overview of various nondairy based products that contain probiotic bacterial strains available worldwide based on fruits, vegetables, cereals, chocolate-based products, and meat products. Moreover, the latest globally available commercial products are also summarized.
... Microbial communities in SCOBY have been considered probiotics, which can balance digestion and absorption processes in the gut and improve the immune system. The micro cellulose present in kombucha also promotes the development of beneficial microorganisms in the intestine [113]. In addition, kombucha has also been reported to increase vitality, reduce skin inflammation, wrinkles, and acne, improve constipation, increase weight loss, and relieve arthritis [86,114]. ...
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Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called SCOBY. Kombucha can be made from different types of tea, such as black, green, white, red, and oolong teas, yielding various health benefits and properties. Several species of bacteria and yeasts are involved in the fermentation process, which generates many beneficial compounds, such as polyphenols, organic acids, amino acids, vitamins, minerals, organic nitrogens, and hydrolytic enzymes, which have significant health effects and therapeutic properties, such as antioxidant, anti-inflammatory, anticancer, and antimicrobial properties. This review describes recent research on kombucha fermentation, the microbial community in SCOBY, the chemical composition of kombucha, and its health benefits. The adverse effects and prospects of kombucha production were also discussed.
... Outro estudo realizado por Gaggia et al. (16) (18,19,20) . ...
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A kombucha é resultante de uma fermentação de chá verde ou chá preto adoçados e adicionados de uma cultura simbiótica de bactérias e leveduras, capaz de fornecer diversas propriedades benéficas a saúde, inclusive ao trato gastrointestinal e imunidade. O chá verde e o chá preto são conhecidos e utilizados há anos devido aos seus benefícios a saúde. Este estudo teve como objetivo a análise e comparação do teor de compostos fenólicos presentes nas kombuchas preparadas a partir do chá verde e chá preto, e nos dois tipos de chás preparados apenas por infusão. A análise e comparação foi feita 15 dias após o início da fermentação das kombuchas e os chás foram congelados até o dia da análise. Ao fim deste trabalho, foi possível observar resultados significativos de compostos fenólicos nas amostras e a permanência destes compostos após a fermentação.
... Kombucha multimicrobial community (KMC) is a natural assemblage of bacteria and yeasts living in metabolic cooperation and streaky in a cellulose-based pellicle film (Pothakos et al., 2016;May et al., 2019;Barbosa et al., 2021). In astrobiology, KMC is used as a model for researching a natural probiotic drink for astronauts during space travel (Kozyrovska et al., 2012(Kozyrovska et al., , 2021. Recent BIOMEX results revealed that key KMC community members were capable of surviving under space and Mars-like conditions (Podolich et al., 2019) and that the bacterial cellulose (BC) produced by KMC retained its robustness under the impact of Mars-like stressors . ...
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... Kombucha represents a cocktail of metabolites derived from a blend of bacteria (Acetobacter intermedius, A. nitrogenifigens, Gluconacetobacter kombuchae, and G. xylinus) and yeast (Brettanomyces, Pichia, Schizosaccharomyces, Torulaspora, and Zygosaccharomyces). It has been used over 2,000 years due to its health-enhancing effect (Kozyrovska et al., 2012). ...
Chapter
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