4/12/2023 0 Comments Synergy kombucha founder![]() ![]() Some people who can listen to their body crave Kombucha after they have eaten a fat laden meal. The oxidative stress of this process leads to disease. TBARS develop as fats are processed in the liver resulting in cell damage. Moreover, CAT and SOD activities were reduced by 29 and 33%, respectively, in liver and 31 and 35%, respectively, in kidney, after oral administration of KT.” They found, “KT (Kombucha) induced a 55% decrease of TBARS level in liver and 44% in kidney, compared with those of rats fed a cholesterol-rich diet alone. One study published in Pharmaceutical Biologyshowed the effect of rats fed a cholesterol rich diet for 16 weeks with the the effect of Kombucha. Similarly a decrease in leakage of cardiac markers from the myocardium was also observed.” Bio- tea significantly decreased cholesterol, triglycerides, LDL and VLDL while simultaneously increasing the levels of HDL. They found, “Bio- tea showed a higher preventive effect against myocardial infarction when compared to tea, as was observed by the significant reduction in heart weight, and blood glucose and increase in plasma albumin levels. They stated, “Traditional claims about Kombucha report beneficial effects such as antibiotic properties, gastric regulation, relief from joint rheumatism and positive influence on the cholesterol level, arteriosclerosis, diabetes, and aging problems.” In the study rats with myocardial damage were tested. The Journal of Food Science and Technology reported a study on kombucha, which they also call bio-tea. The article showed, “The enhancement of antioxidant and starch hydrolase inhibitory properties.” They found, “An enhancement of the antioxidant and starch hydrolase inhibitory potential of the herbal teas was observed by adding the tea fungus.” This study, however, was retracted citing “article withdrawal.”Īrticle Withdrawal happens for, “Potential error content or possible infringements of professional ethical codes such as multiple submission, bogus claims of authorship, plagiarism, fraudulent use of data or the like.” Thus identification of the organisms in such environments is greatly dependent on modern tools of molecular biology which require a thorough knowledge of specific conserved gene sequences that may act as primers and or probes.”įood Chemistryreported a study testing 10 different types of tea used to ferment kombucha. ![]() Molekuliarnaia Biologiiasays, ” Acetobacteraceae are often hard to culture in laboratory conditions and they also maintain very low abundances in their natural habitats. The kombucha is a known Acetobacteraceae family habitat. Cellulose is in vegetables holding the cell walls together and giving strength. Gluconacetobacter produces cellulose, a chain of linked sugar molecules. They found Komagataeibacter intermedius AF2 produced 1.41 g/L of cellulose and found, “Gene content similar to related species: K. rhaeticus (3,460 genes), K. xylinus (3,195), K. hansenii (3,308), K. medellinensis (3,195), K. europaeus 5P3 (3,586), K. oboediens 174Bp2 (3,601), and G. diazotrophicus (3,864).” The tea was plated, incubated aerobically and analysed. The American Society for Microbiology, Genome Announcements tested booch and found, “ Komagataeibacter intermedius AF2, previously known as Gluconacetobacter intermedius, is a Gram-negative rod isolated from Kombucha tea.” The biochemical properties changed with the progression of the fermentation, beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7,” they reported. “The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. In the forest bacteria breaks down decaying leaves and wood. Bacteria is a decomposer, breaking down matter. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%).”Īs we already know there are good bacteria and bad bacteria. on the 7th day of fermentation. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. ![]() The soup however, showed a significant shift in dominance from Candida sp. They found, “The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. The journal tested the tea beverage at different times up to 21 days of fermentation. “The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it,” says Internal Journal of Food Microbiology.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |