Kombucha evidencia

Por ahora incluyo las citas, la traducción libre irá apareciendo después (mis disculpas)

  • Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix

R. O. Diniz, L. K. Garla, J. M. Schneedorf and J. C. T. Carvalho,

Pharmacological Research Volume 47, Issue 1, January 2003, Pages 49-52

Abstract

Tibetan mushroom (TM) is a fermented beverage composed by a dozen of bacteria and yeasts living together into polysaccharide grains secreted by them. TM is similar to kefir, a probiotic beverage originated in the Caucasian mountains exhibiting some anti-bacterial, anti-mycotic, anti-neoplastic and immunomodulatory effects. Aiming to evaluate a plausible anti-inflammatory property of TM we conducted cotton-induced granuloma and paw edema assays in rats, the latter using carrageenin, dextran and histamine as stimuli. TM samples were thawed and continuously cultured during 15 days into molasses solutions (50 g/l). The experiments used TM suspensions after 24 h fermentation and TM grains mechanically disintegrated. The results showed a significant inhibition on the formation of granuloma tissue for the test group as compared to the negative control group. TM suspensions presented an inhibition of 43% for the inflammatory process. Rat paw edema also showed significant decreases with the mediators. The edema induced by carrageenin was inhibited 62% at the 3rd hour. The edema dextran-induced was completely inhibited at 1 h and antagonized the histamine edema 52% at 1 h.

  • Specific interfacial area as a key variable in scaling-up Kombucha fermentation

Journal of Food Engineering Volume 85, Issue 3, April 2008, Pages 387-392

Dragoljub Cvetkovica, Siniša Markova, , , Mirjana Djurica, Dragiša Savicb and Aleksandra Velicanskia

Abstract

A mathematical model based on the specific interfacial area as a key independent variable and titratable acidity content as a final goal was proposed for scaling-up Kombucha fermentation. The model was derived by processing data obtained from the experiments performed using the local tea fungus in sweetened black tea inoculated with 10% of fermentation broth from the previous process. The fermentation was conducted at 28 ± 1 °C in six reactors of the different liquid phase volumes, i.e. having various specific interfacial areas. The fermentation broth samples were collected during the process to measure their pH values and titratable acidity. Validity of the scale-up model was verified by comparing the fermentation duration calculated from the model and duration of the real process in a large reactor, and a high agreement was found. Also, the model was successfully applied to extremely small volumes, proving its wide-span applicability.

  • Effect of Kombucha tea on chromate(VI)-induced oxidative stress in albino rats

Journal of Ethnopharmacology, Volume 71, Issues 1-2, July 2000, Pages 235-240

M. Sai Ram, Anju B., Pauline T., Dipti Prasad, A. K. Kain, S. S. Mongia, S. K. Sharma, B. Singh, R. Singh, G. Ilavazhagan, Devendra Kumar, W. Selvamurthy

Abstract

The effect of Kombucha tea (KT) on oxidative stress induced changes in rats subjected to chromate treatment are reported. KT feeding alone did not show any significant change in malondialdehyde (MDA) and reduced glutathione (GSH) levels, but did enhance humoral response and delayed type of hypersensitivity (DTH) response appreciably over control animals. Chromate treatment significantly enhanced plasma and tissue MDA levels, decreased DTH response considerably, enhanced glutathione peroxidase and catalase activities; however, no change in GSH, superoxide dismutase and antibody titres was noticed. KT feeding completely reversed the chromate-induced changes. These results show that Kombucha tea has potent anti-oxidant and immunopotentiating activities.

Para quienes comenten que este trabajo es en ratas y no en personas, quiero decirles que, sí es verdad, pero la mayoría de las comprobaciones de laboratorio se hacen en animales, porque para realizar las mediciones que se mencionan, antes se sacrifican los ejemplares y además, con algunos ajustes se puede extrapolar resultados a los seres humanos. Quién está siguendo este tema más en profundidad es el Doctor Green en sus blogs

  • Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: a pilot study

Anita M. Hartmann PhD, CNRN, , Laura E. Burleson BS, Adam K. Holmes BA and Charles R. Geist PhD

Nutrition Volume 16, Issue 9, September 2000, Pages 755-761

Abstract

Kombucha is a lightly fermented tea beverage popularly consumed as a self-prescribed folk-remedy for numerous ailments. Kombucha is claimed to enhance cognition, aid weight loss, and prolong life. This pilot study reports longevity, general health, and open-field exploratory behavioral outcomes from a 3-y longitudinal study of 64 C57-BL/6 mice (males and females), half of which chronically drank kombucha, and all of which experienced natural mortality. Compared by MANOVA to controls, mice that drank kombucha showed greater vertical exploration (P = 0.001) and a sex-interactive effect in novel object manipulation (P = 0.049). MANOVA of kombucha-drinking mice compared to controls detected differences in appetitive behaviors (food consumption, P < 0.001; beverage consumption, P = 0.008), and gross body weight (P < 0.001). Appetitive behaviors changed with the addition of voluntary exercise on a running wheel, with differing patterns of change noted for males and females. Both male and female mice who drank kombucha lived longer than controls (P < 0.001), with the greatest variability among the male mice (sex interactive effect, P < 0.001). Comparable effects and mechanisms in humans remain uncertain, as do health safety issues, because serious health problems and fatalities have been reported and attributed to drinking kombucha.

Esto va para que vean como se cubren algunos “investigadores”, parecen las “Doñas” de los barrios que comentan sobre los demás hacen o dicen.

  • Subacute (90 days) oral toxicity studies of Kombucha tea.

Vijayaraghavan R, Singh M, Rao PV, Bhattacharya R, Kumar P, Sugendran K, Kumar O, Pant SC, Singh R.

Biomed Environ Sci. 2000 Dec;13(4):293-9

Kombucha tea (KT) is a popular health beverage and is used as an alternative therapy. KT is prepared by placing the kombucha culture in solution of tea and sugar and allowing to ferment. The inoculum is a fungus consisting of symbiotic colony of yeast and bacteria. KT is consumed in several countries and is believed to have prophylactic and therapeutic benefits in a wide variety of ailments, viz., intestinal disorders, arthritis, ageing and stimulation of immunological system. Though KT is used in several parts of the world its beneficial effects and adverse effects have not been scientifically evaluated. Since there are no animal toxicological data on KT, subacute oral toxicity study was carried out. Five groups of rats were maintained: (a) control group given tap water orally, (b) KT given 2 ml/kg orally, (c) plain tea (PT) given 2 ml/kg orally, (d) KT given in drinking water, 1% (v/v) and (e) PT given in drinking water, 1% (v/v). The rats were given this treatment daily for a period of 90 days. Weekly records of weight, feed intake, water intake and general behaviour were monitored. There was no significant difference in the growth of the animals as evidenced by the progressive body weight change. The organ to body weight ratio and histological evaluation did not show any toxic signs. The haematological and biochemical variables were within the clinical limits. The study indicates that rats fed KT for 90 days showed no toxic effects.

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