جستجوی مقالات مرتبط با کلیدواژه « Kombucha » در نشریات گروه « پزشکی »

Diabetes is associated with hormonal and biochemical changes, and with the production of free radicals and oxidative stress, it plays an important role in the occurrence of many metabolic injuries. Garlic plant and kombucha mushroom play a major role in the prevention and treatment of complications caused by oxidative stress due to their antioxidant and anti-apoptotic properties.

40 male Wistar rats, divided into five groups of eight, including: control (diabetic and receiving citrate buffer), Negative control group (diabetic, with 55 mg/kg of streptozotocin intraperitoneally), experimental group 1 (diabetic and receiving 50 mg/kg garlic extract), experimental group 2 (diabetic and receiving 50 mg/kg kombucha mushroom) and experimental group 3 (diabetic and receiving 50 mg/kg kombucha mushroom and 50 mg/kg of garlic extract) were divided. After two months passed after the mice became diabetic, the extracts were injected subcutaneously for two weeks. After that, the rats were anesthetized with ketamine and xylisine, and blood was taken directly from the heart.

The Negative control group had higher glucose, triglyceride, cholesterol and LDL and lower insulin and HDL than the control group. The treatment groups of garlic, kombucha and garlic + kombucha caused a significant decrease in glucose, cholesterol, triglyceride and LDL levels and a significant increase in HDL and insulin compared to the Negative control group (p < 0.05). The highest therapeutic effect was shown by the garlic + kombuja group.

The combined extract of kombucha and garlic has favorable effects on sugar control and reducing cholesterol and Triglyceride.

Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability characteristics of probiotics in manufactured products are the main problems of most industrial factories.

the effect of different concentrations of kombucha drink on the viability of Lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus Rhamnosus was studied and physicochemical and sensory characteristics of fermented milk were measured during 28 days of storing period at 5±1˚C. Different levels of Kombucha tea 0, 5, 10, 15 and 20 ml/L were added to probiotic fermented milk containing L. acidophilus, B. bifidum, L. Rhamnosus bacteria (Cfu/ml 107) .Viability rate of probiotic bacteria, pH, percentages of protein, acidity(Dornic), acetic acid, antioxidant compounds were measured during 3, 7, 14 and 28th of storing period at 4 ⸰C.

Results showed that higher amounts of kombucha cause higher content of protein, acidity, acetic acid and antioxidant activity. The average amounts of theses parameters were respectivly 0.12,0.02, 15.694 and 0.16. however, pH and viability of probiotic bacteria significantly decreased during the storage period(p<0.05) and average amounts of these parameters were respectively0.79 and 0.046, However, the mentioned indices were higher than the acceptable standard of probiotic products.

the addition of kombucha up to 5% could be more effective in improving sensory characteristics. Hence, a treatment containing 5% of kambucha was selected as the best among others.

The popularity of fermented beverages is increasing due to the preservation of food value and health characteristics of the product during fermentation. Kombucha is a probiotic and beneficial fermented beverage obtained from the social coexistence of bacteria and osmophilic yeasts in a sweetened black tea environment with sucrose. Sucrose is hydrolyzed to glucose and fructose by the invertase enzyme produced by the yeasts in the Kombucha consortium, and fructose is converted to ethanol and carbon dioxide by the yeasts. Despite the excellent health benefits of this drink, it can sometimes be controversial due to the increase in ethanol levels and the issue of halal quality.

The final concentration of ethanol alcohol in kombucha varies depending on parameters such as the species of microorganisms present in the solution, temperature, fermentation time and the initial sugar consumption. Using measurements such as controlling the amount of consumed sucrose, regular aeration during the fermentation process, using green and black tea as a substrate, using certain species of microorganisms to reduce the amount of ethanol produced, reducing the pH of the solution during the process and using Alternative sources of sucrose with lower sweetness such as honey and berry juice, can reduce the amount of ethanol produced in kombucha by 0.5%.

Kombucha with an alcohol content of less than 3% is considered a non-alcoholic beverage. Using simple and practical solutions, the amount of ethanol produced in the Kombucha solution can be significantly reduced and the miraculous properties of this drink can be benefited.

Diabetes is chronic and progressive disease in which lipid disorder is one of the common disorders which in turn cause the formation of its short-and long-term effects.

This study was aimed to examine effect of Kombucha prepared from green tea on blood glucose and lipid profile in diabetic rats.

In the present study, 30 alloxan-induced diabetic wistar rats randomly divided in to three groups: 1) control group, 2) diabetic group receiving green tea and 3) diabetic group receiving Kombucha prepared from green tea. Experimental diabetes in rats was induced by intraperitoneal injection of Aloxan (130 mg/kg). The animals of groupsgreen tea and Kombucha received respectively green tea and Kombucha (made from green tea) and group1 received water 5 ml/kg by oral gavage daily for four weeks. Then glucose and lipid profile were measured.

Compared to control group, Serum glucose levels in groups green tea and kombucha were significantly reduced (respectively p=0.002 and p=0.0001). Compared with green tea, Kambocha decreased glucose significantly (p=0.050). Increasing concentrations of HDL in kombucha group in comparison with green tea group was significant (p=0.02) and reduction of total cholesterol and LDL concentration in groups kombucha and green tea in comparison with control group was significant. Meanwhile, decreased average total cholesterol and LDL concentration in kombucha group in comparison with grean tea group was also significan (respectively p= 0.0001 and p =0. 0001).

Use of Kombucha caused a decrease in serum glucose, LDL, total cholesterol and an increase in HDL cholesterolthat this effects are probably because of fermentation process products.

Positive effects of Kombucha tea (An old folkloric drink of Asian people) on wound healing process have been observed.

To study its effects on the number of mast cells of wound bed.

The study design was experimental. 42 male adult rats were randomly divided into control and experimental groups. Each group was divided into 3 subgroups. The time of study of first subgroups were 4 days (Represents inflammation phase of wound healing process), of second subgroups were 7 days (Proliferation phase) and of third subgroups were 15 days (Remodeling phase) after wounding. Both groups drank Kombucha tea for 30 days. Then under general anesthesia and sterile conditions, a full thickness wound was made on the dorsum of all rats. The wounding day was considered as day zero. Rats of experimental group drank Kombucha tea after surgery until they were killed by ether at the end of above-mentioned durations. Samples were obtained from rats and prepared for light microscopical study and stained with 1% watery solution of toluidine blue. Mast cells and its grades (According to it’s degranulations) were counted. Data were analyzed by students t test method.

Main results were: 1) Total number of most cells of experimental group decreased from 7th day toward 15th day and on 15th day, the difference with control group was significant (P<0.01); 2) In most cases the numbers of mast cells of experimental group were lower than control group and the difference were significant for the 4th day grade 1, 15th day grade 2 (P<0.05) and total number of grades 2 and 3 (P<0.01).

Daily consumption of Kombucha tea by rats caused a decreased number of mast cells during skin wound healing and the difference with control group at remodeling phase was significant.