A review of the binding properties of kombucha to toxins

With the increasing progress of science about the health-giving effects of probiotics, the consumption of fermented foods, including kombucha drink, has been noticed and studies have been conducted on its effects in the fields of therapy, nutritional supplements, etc., especially detoxification. The presence of mycotoxins in the entire food chain, the resistant structure and the harm they have, require various detoxification methods. Biological methods of reducing mycotoxins based on the use of microorganisms and their metabolites are among the most important methods of reducing mycotoxins due to the reasons of being safe, maintaining the quality of food and cost-effectiveness. Studies have been conducted on the ability of kombucha to reduce mycotoxins such as aflatoxin B1, patulin, and the inhibitory effect on the growth of mycotoxin-producing fungi. Based on the positive results obtained from the studies and considering the ingredients of this very special drink, Kombucha drink can be considered an effective combination in reducing mycotoxins.