History and origin of kombucha. Kombucha: where did it come from? Nutritional, medicinal properties and value of kombucha

The origin of kombucha still raises a lot of questions and is not known for certain. Some say one thing, others say the opposite. And this despite the fact that the fungus itself has been known for a very long time, and it has been used by more than one generation of people. Needless to say: Kombucha still continues to be a miracle of nature that even the most eminent scientists cannot understand.

We will try to understand the various versions and try to establish which of the known corresponds to the truth and by what percentage. And let's start, of course, with the origin and habitat of an unusual mushroom.

Alas, so far no one has been able to find the natural habitats of kombucha. There is only an assumption that since the fungus cannot live in plain water, it means that it appeared in some reservoir in which special algae grew, giving water properties very similar to those of tea.

But this is just a guess. It is easy to disprove it, for example, by the fact that in Mexico Kombucha is grown in artificial reservoirs, placing fig fruits in them. Somehow it became known that chopped figs are able to endow water with exactly the same properties as tea. Consequently, the fungus could have arisen not at all in a reservoir, but in ordinary fermented berry juice, wine or other drinks. Which, by the way, is the most plausible, given the fact that neither rivers nor lakes, in their composition even slightly reminiscent of a tea solution, have yet been discovered by scientists.

It is also assumed that kombucha first appeared first in China. There is evidence that during the reign of the Qin dynasty, and this is 221-207 BC, they began to prepare a divine drink from kombucha, which had magical powers. Only kings and high-ranking persons could drink it, but their subjects did not even dream of it. Kombucha gradually migrated from China to neighboring countries: to Japan, then to Korea, and only then came to Russia.

It is believed that this plant was brought to Russia by soldiers who returned from the Russo-Japanese War of 1904-1905. Perhaps it was so, but Russian people heard about kombucha much earlier. For example, it is known for certain that P.R. Stantsevich, who went to Irkutsk in 1835, whose task was to compile a report on foreigners living on their original lands, already then wrote in his diary that tea was drunk in this city in a very strange way: not only hot, but also cold. Moreover, the cold one is cooked like kvass, insisting on a slippery cake resembling a mushroom that grows on rotten stumps. He also noted that this drink is quite tasty and local residents are treated with it. He did not try it himself, not risking resorting to such an unknown medicine, which could have very serious contraindications.

For a very long time, kombucha in Russia was considered just a product for preparing a refreshing, invigorating drink. And only in the second half of the 19th century, scientists saw medicinal properties in its qualities. In many medical records of that time, it was said that wealthy people planted several cans of kombucha in their homes and, during social conversations, treated everyone to an unusual drink made from a strange plant that looked like rotten algae. In a fairly short time, this drink practically replaced mead. All the newspapers kept saying that drinking is healthier and healthier, and it cures diseases. This is how the fashion for tea kvass appeared.

But, despite the fashion for kombucha drink, not all doctors treated him equally well and trustingly. There were those who did not trust incomprehensible substrates and tried to explore them. For example, the doctor Shtilman, who lived in Gdansk, decided first to carefully study this mysterious foreigner, find out its origin, positive and negative sides, and only then begin to use it to treat people and animals. Taking on this work, Shtilman quickly realized that there are three varieties of tea mushrooms. Each is based on zooglea, but the essence is still different for everyone.

Shtilman believed that Chinese Kombucha is a heavy layered film, Indian sea rice has a light film, and it is formed due to oversight when the water in the jar is forgotten to be changed for a very long time (3-6 months). He even made cautious assumptions about the fact that sea rice is kombucha grains, from which the mushroom itself can be grown. The intermediate state of this growth Shtilman called the Tibetan milk fungus, thus, with the help of which milk was fermented. Alas, he failed to bring his work to its logical conclusion due to the fact that the Medical Academy of Sciences did not allocate funds to him for the study of kombucha, considering this work meaningless and completely unnecessary.

But after some time, the Swiss became interested in an unknown substrate. At the beginning of the 20th century, they began to study sea Indian rice. During these studies, Blumer, Porchet and Meyer were finally able to distinguish between these two crops - kombucha and Indian sea rice - both in appearance and in the structure of the film they form, proving that there is nothing in common between plants.

At the same time, it was found that these individuals are generally erroneously called mushrooms. In fact, one of the components that unite them is the presence of acetic acid bacteria in plants. Hence, kombucha, sea Indian rice. and Tibetan milk mushroom are a special kind of cultivated vinegar uterus, the same ones that have always been used in the preparation of vinegar. And the vinegar uterus is precisely the zooglea, a mucous film that forms spontaneously and is similar to those that appear in beer and wine.
It can be different, and each has its own taste and aroma.

Later, these studies were continued by the Russian biologist A. A. Bachinskaya. Through experiments, she isolated the presence of acetic bacteria in these cultures, thereby confirming that they are all zoogleys. She claimed that these bacteria arose naturally, developing like slime on drinks. Then they were transferred to various liquid products of a fly or butterfly on their paws and proboscis. She united all varieties of zoogles under the common name "kombucha", being sure that the healing properties of all cultures are exactly the same. But, as it turned out later, she only confused everyone by failing to find the differences between Indian sea rice and Tibetan milk mushroom. For a long time after that, they were considered cultures of kombucha.

And only the Polish chemist Jozef Bolsic put everything in its place. He was able to prove that all three zoogles are completely different cultures, each of which has its own characteristics, structure and morphology, and that each culture is endowed only with its inherent healing properties. Based on the theory of Bolsic, naturopath Tomasz Gromak tried to identify the healing qualities of each of the cultures. But he did not succeed, again due to the lack of subsidies for mushroom research. The state, occupied at that moment with a general restructuring, was not at all up to mushrooms.

And yet, of all three cultures, Kombucha was most fully studied in Russia. During this time, its name has changed several times. At first, the culture was called kombucha, then Volga mushroom, sea mushroom, Manchurian mushroom, Japanese sponge, Japanese uterus, tea kvass and just kvass. Kombucha was called completely differently in Germany, France, China and Japan. So, the Germans preferred to call it a wonderful mushroom, the French called the plant “fango”, the Chinese - “kam-bu-ha” (the syllable “ha” means “tea”), and the Japanese still call it “kombucha”.

Now there is even an official version of how and where Kombucha appeared, although it is nothing more than another hypothesis. And yet, scientists who have studied its history claim that the birthplace of kombucha is Tibet. From there, the culture spread to India, then to China, and to Russia, from which the mushroom continued its triumphal march throughout Europe. In European countries, it was specially grown in wooden cuvettes. There are cases when the fungus grew to enormous sizes and weighed over 100 kg.

Kombucha is currently cultivated in Asia and Europe. It exists as a symbiosis of two types of microorganisms - acetic acid bacteria and yeast fungi. Together, these microorganisms provide the fungus with high nutritional and healing properties, thanks to which it is possible to both prevent various diseases and treat them.

Many have heard about the healing properties of kombucha. But not everyone knows how to grow it and use it for health benefits. And this is natural, because the benefits and harms of the plant began to be studied quite recently, about 10-20 years ago. In the process, it became known that the drink obtained with its help has a beneficial effect on the organs and systems of the whole organism. For example, it enhances digestion, normalizes intestinal activity, cleansing it of toxins and toxins. It is used in the treatment of diseases of the stomach, liver and kidneys.

About what homemade kombucha is, useful properties, where to get it, how to grow it from scratch, take care of it at home, I will tell you today on the pages of the website www.site.

What does an adult mushroom look like?

In its appearance, it resembles a floating jellyfish and is a plant consisting of yeast fungi and bacteria of acetic fermentation. The upper part of a healthy fungus is dense, yellowish-whitish in color with a shiny surface. The lower part consists of numerous hanging threads. It is in this part that the sugar solution, and tea brewing, turns into a healthy, and very pleasant drink.

Medicinal properties of kombucha infusion

The composition of the drink contains many vitamins, enzymes, alkaloids, glucosides, aromatic, tannins. It also contains small amounts of alcohol, sugar and acetic acid. Due to its composition, it has anti-inflammatory, analgesic properties.

Regular use of infusion helps to lower blood pressure, reduces the level of bad cholesterol, and regulates the functioning of the gastrointestinal tract. A properly prepared drink is an effective means of preventing atherosclerosis, rheumatic heart disease, and polyarthritis.

It is also used in the treatment of tonsillitis, it is an excellent remedy for tonsillitis, chronic rhinitis. The infusion has a pronounced therapeutic effect in the treatment of intestinal diseases, including enteritis and colitis. And in the treatment of bacterial dysentery, it has no less effective effect than some drugs.

When taking a drink in old age, it helps to get rid of insomnia, helps with heart disease, and relieves headaches. But you need to be careful: it can not be used for gout, peptic ulcer, with high acidity of gastric juice. The drink is useful to drink with multiple sclerosis, hypertension. For colds, sore throat, infusion, gargle, rinse the nasopharynx. Wash festering wounds. Infusion accelerate their healing.

It perfectly relieves mental fatigue, tones, soothes. If you drink it on an empty stomach, it has a beneficial effect on digestion. Taken before bed, the drink will disinfect the stomach.

The plant is excellent for treating burns. To do this, you need not an infusion, but the mushroom itself. A small piece of it should be applied to the burned area, secured with a damp bandage. After the piece of mushroom dries, you need to replace it with a fresh one. Light burns heal very quickly without leaving any marks.

Where can you get kombucha?

Yes, you don’t need to take it anywhere, and even more so you shouldn’t buy it. To grow kombucha from scratch, take 1 tsp. tea leaves, throw it into a clean jar, add a spoonful of sugar there. Then add water to the top and cover with a rag. Put the jar in a place that is not very lit, but not in the dark. After about a week, you will find a film covered with mold in the jar. Clean off the mold and fill the jar with fresh fresh tea leaves with sugar. From this point on, your mushroom will begin to grow.

Preparation of kombucha tea

Many do not know how to cook it. This is not at all difficult to do. The most important thing is to properly and carefully care for him so that he is healthy and delights you with a wonderful sweet and sour taste.

First of all, prepare a clean, dry three-liter jar. If the family is large, you can put kombucha in a five-liter jar or large pot. It is impossible to close the mushroom with a lid, since it needs air, like any living organism. Tie the container with it with gauze folded in several layers.

Next, prepare boiled water, enough to fill the container and brew tea. To do this, you need a regular tea brew. Strain the finished tea leaves into cool boiled water to make a medium-brewed tea. Then dissolve sugar at the rate of 50 g per liter of tea.

Pour the resulting cooled sweet tea into a jar, dip kombucha into it. Put the jar in a bright place, but protected from sunlight. The air temperature in the room where the mushroom is located should be at least 17 degrees. At a lower temperature, microorganisms can get into the container with the infusion, then the drink will become unusable.

The infusion is drained in the summer every three to four days, in the cold season once a week. Pour the drained drink into bottles and store in the refrigerator. When stored, it becomes even tastier. If the top layer of the mushroom has changed color and become darker, it means that the drink has stopped and it must be urgently drained, and the mushroom should be poured with fresh tea. Otherwise, the plant may die. Well, now we know how to cook it.

The infusion has one interesting property - it does not heat up in the heat, like other liquids. Therefore, it is indispensable in the summer and perfectly quenches thirst, and in the refrigerator it retains its healing properties for a long time.

If you are wondering what the benefits and harms of kombucha are, remember that it benefits almost everyone. It will not bring harm if consumed in moderation, no more than 2-3 glasses per day. Well, as we have already said, you should not drink it with stomach diseases with high acidity. Also, you do not need to drink the infusion before meals, during and immediately after meals. This can provoke severe hunger and a desire to eat again.

To enhance the bactericidal properties of the drink, when preparing it, you can replace a certain amount of sugar with honey.

If you carefully take care of the mushroom, drain the infusion in time, pour it with fresh weak sweet tea, it will give you its healing properties for a long time and delight you with a pleasant taste. Be healthy!

At first glance, this plant can hardly be called healing. But, despite its little attractive appearance, Kombucha has many useful properties.

Kombucha has many names - Japanese mushroom, sea, tea kvass, medusa mycete and others. Today he is well known in Russia. The rules for its removal and care are quite simple and have already been well studied. Therefore, anyone with minimal effort can grow this mushroom at home.

Healing properties of kombucha

The use of kombucha is widespread in many parts of the world. Outwardly, this organism resembles a marine jellyfish. It consists of a huge number of yeast fungi and acidic bacteria. Its body is formed by layers of these organisms, which, when placed in a suitable environment (sweetened in our case), ferment sugar. During this process, carbon dioxide and ethyl alcohol will be formed. Because of this, the infused drink seems slightly carbonated. The mushroom itself has a sweet and sour taste and, like the healing drink obtained with it, is slightly carbonated.

Its medicinal properties are very diverse. According to some legends, geishas in Japan drank kombucha drinks to maintain their slim figure. Although today it is often used in order to lose weight.

In the countries of Indonesia, this remedy was widely used for various poisonings.

Also, it has been proven that the Japanese mushroom is a good antibiotic. It is famous for its ability to relieve various inflammations. The mushroom is actively used in cosmetology for the treatment of many problems:

1. acne;
2. boils;
3. alopecia;
4. fungal diseases of the skin and nails.

The analgesic properties of the fungus are also well known: it is used for various types of pain. It is recommended as a prophylactic for diseases such as arthritis, rheumatism, atherosclerosis.

By and large, the drink can be used as a substitute for our usual lemonades, juices and compotes on hot days, as it has good tonic and invigorating properties. In addition, it normalizes the digestive system and even helps remove small stones from the kidneys. That is, in general, it can be noted that kombucha is known for many useful properties that will help in curing various diseases.

Contraindications

Like any drug, medicinal herb or other medicine, kombucha has its own contraindications. Therefore, it is so important not to self-medicate and, before you start using it, consult a doctor.

• The unique composition of kombucha has certain conditions for use. First of all, there may be an allergy or individual intolerance to this organism. Accordingly, in this case, the treatment should be reconsidered.
• Due to the fact that drinks infused with kombucha have a high level of acidity, they are not recommended for patients who suffer from peptic ulcers and gastritis. Due to their sugar content, infusions and teas should be used carefully by people with diabetes.
• If the patient has any fungal disease, kombucha treatment should be reconsidered, as it can provoke an increase in the number of pathogenic bacteria. A strong drink can contribute to the destruction of enamel on the teeth, lead to the formation of caries.

Application in traditional medicine

Infusions on kombucha are quite wide are used in traditional medicine both independently and in combination with other medicines. Due to the fact that the mushroom is a good antiseptic, the infusion is often used as a remedy for treating various wounds, burns, ulcers, bedsores and other skin lesions.

Infusions are also recommended for diseases associated with problems of excessive blood clotting. This drug contains special enzymes that help break down proteins and dissolve blood clots. It also dissolves fats and cholesterol, which is why it is so often included in the diet of people suffering from excess weight.

In diseases such as tonsillitis and laryngitis, kombucha drinks accelerate the process of relieving inflammation, fighting microbes. With stomatitis, this drink will help heal wounds on the mucous membrane faster and reduce their swelling.

Together with other herbs, kombucha helps fight diseases of the liver and digestive system. And if you insist the mushroom in tandem with dried horseradish leaves, then such an infusion will have analgesic and antiseptic properties.

Also, as an aid, kombucha is recommended for normalizing the menstrual cycle and relieve pain during menstruation.

Kombucha recipes

1. Infusion of kombucha in a 3-liter jar.
   To prepare an infusion of kombucha does not require much time. Its recipe is quite simple.
   First you need to brew regular tea. For this, a proportion of 1.5 tablespoons of tea leaves and a liter of boiling water is used.
   The second step is to prepare a sweet syrup based on hot water and sugar. Pour enough water onto a 3-liter jar so that after mixing it with tea infusion, one sixth of it remains free (i.e., about 1.5 liters). For this amount of water, 100 g of sugar is taken. Sugar must be completely dissolved in water, otherwise its individual particles can harm the fungus.
   After the tea infusion and sweetened water are prepared and mixed, the mushroom washed in cold water is lowered into the jar. The jar should not be closed, since the fungus requires a constant supply of air. It is best to wrap the top of the jar with gauze. This will prevent dust and other contaminants from getting into the healing infusion. For 3 days, the mushroom is infused in a jar at a constant room temperature. If the infusion occurs in the winter, then the mushroom is infused for 5 days. After this period has passed, the mushroom is removed from the jar, and the tincture is used according to the recommended course of treatment.

They wanted to find a replacement for Coca-Cola! ...... They brought out a strain ... Patented ....
..... Kombucha, Japanese mushroom, tea kvass, Manzhur mushroom - Medusomuces gisevir culture of microorganisms; symbiosis of yeast saccharomycodes luduigir and acetic acid bacteria - Acetobacter aceti subsp xylinum. It has the appearance of a thick brownish-white mucous mass, resembling a jellyfish, floating on the surface of the liquid. The upper part - the head of the mushroom is slippery and smooth, whitish in color, the film from under the bottom is fibrous brown. A month later, a thin and delicate layer is separated from the fungus, which is transferred to a separate jar for propagation: You can also take separate pieces.
Kombucha was first cultivated in the countries of the East. It is well known in Japan: geisha drank it to maintain a slender figure, acetic acid removed warts, brown spots on the face and body from it, rinsed their hair after washing for silkiness and shine, as well as to strengthen hair and get rid of gray hair. In India, such vinegar strengthened dyes on fabrics, prepared a thirst-quenching drink, and washed babies with problem skin. In Indonesia, it was poured with an infusion of green tea sweetened with sugar cane syrup and used for various poisonings.
The fungus is cultivated in a glass dish with a 10% sugar solution with the addition of tea infusion at room temperature and free air access. In conditions of direct sunlight and low air temperature, the vital activity of the fungus stops. If this living organism is not fed in time, or if its nutrition is completely stopped, the liquid turns into acetic acid, holes appear on the body of the fungus, it painfully turns over, lies sideways for a long time, and then dies altogether, slowly sinking to the bottom
With medicinal whole, a 7-8-day infusion of the fungus culture is used.
So that the drink is always tasty; every week the body of kombucha is washed with lukewarm water and its habitat is changed. The simplest method: an adult mushroom in 5-6 layers is poured with a solution, insisted for 7-8 days, poured 1.5 liters, filtered, filtered through several layers of gauze, placed in bottles and stored in the refrigerator, gradually using it in three to four days .
After half of the solution has been poured, remove the mushroom and rinse it, add freshly prepared solution to the jar and carefully, without injuring, lower the washed mushroom into the jar. After 3-4 days the drink is ready again.
Kombucha infusion contains sugars, alcohol, carbonic and organic acids lactic, acetic, gluconic and kojic, aromatic substances, enzymes, multivitamins of category B, a substance that is similar to ascorbic acid.
The healing potential of kombucha has been confirmed by clinical trials.
The infusion of the mushroom has antibiotic, anti-inflammatory and analgesic properties, lowers blood pressure and cholesterol levels in the blood, and regulates the activity of the gastrointestinal tract.
The use of infusion is indicated and gives excellent therapeutic effects in various forms of bacterial dysentery, with gastrogenous enteritis. Infusion is drunk with diarrhea caused by inflammation of the small intestine due to insufficient contraction of the stomach, colitis, dysentery lesions in spastic colitis in the elderly.
They drink an infusion of kombucha for atherosclerosis, sclerosis, including multiple sclerosis, for hypertension, rheumatic heart disease and polyarthritis, for colds (especially helps with inflammation of the upper respiratory tract). With sore throats, an infusion is used to rinse the throat and rinse the nasal passages. Reusable (every half an hour) rinsing the mouth with follicular sore throat very quickly (within a day) relieves the temperature, anesthetizes swallowing.
Gargling in the morning and in the evening for a month stops the recurrence of tonsillitis and tonsillitis in people who are prone to these diseases. Very careful washing of the sinuses eliminates the common cold of any etiology, restores the lost sense of smell. Washing purulent wounds accelerates healing.
Here are some recipes using mushrooms. That is, instead of sweetened tea, an infusion of the following herbs is poured into the mushroom, depending on the disease. All infusions are prepared according to the same scheme. First, the herbs are collected, all components are in equal parts. Then 200 grams of the collection is poured with 3 liters of boiling water, the night is infused, add " honey or sugar syrup and the mushroom is poured in. After 8 days, the drink is ready. You pour half of it and you can drink it. In the meantime, prepare a new infusion from the same herbs, but already 1.5 liters, add it to the mushroom. After 3-4 days, a new a portion of the healing drink is ready, you can take it.

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To obtain an infusion of the mushroom, place the mushroom in an absolutely clean and sterile three-liter jar and keep it constantly covered with gauze. Periodically, the mushroom should be washed with warm water. Feed him once every two days with infused weak tea (preferably green) with sugar at the rate of: 2 tbsp. l. granulated sugar per 3 liter jar. Insist at a temperature of 25-30 degrees for 1-2 weeks. During this time, yeast fungi will actively ferment sugar, turning it into alcohol and carbon dioxide, and various types of acetic acid bacteria will turn alcohol into various acids, enzymes and other useful substances. Kombucha - chemical composition
Kombucha infusion has a rather complex chemical composition, which includes the following groups of substances:
1. Organic acids: acetic, glucuronic, oxalic, citric, malic, lactic, pyruvic, kojic, phosphoric
2. Ethyl alcohol
3. Vitamins: ascorbic acid, thiamine
4. Sugars: monosaccharides, disaccharides
5. Enzymes: catalase, lipase, protease, zymase, sucrase, carbohydrase, amylase, tryptic enzymes
6. Pigments: chlorophyll, xanthophyll
7. Lipids - sterols, phosphatides, fatty acids
8. Purine bases from the tea leaf
Three types of enzymes contained in the infusion are very important for the life of the human body. The first of them - protease - breaks down proteins. The second - lipase - breaks down fats. The third enzyme, amylase, breaks down starch. The vitamins, minerals, carbohydrates, and proteins we get from the outside world mean little by themselves.
Only enzymes are able to control the most complex processes of destruction of all the above substances and the synthesis of new ones in our body. It is they who play a key role in the life of the body, only in interaction with enzymes they become active, and therefore useful vitamins, trace elements and hormones. The state of the defense system of our body depends on them, they neutralize poisons and remove toxins. When there are not enough digestive enzymes to digest food, other organs and systems of the body are forced to sacrifice their own, which, of course, weakens them.
Scientists are sure that it is the lack of enzymes that contributes to the development of a number of diseases that have become more common today - osteoarthritis, emphysema, and digestive disorders. It also lies the cause of diseases such as arthritis, lupus, scleroderma and even cancer.
Glucuronic acid, which has a detoxifying effect, has the most beneficial effect on the body.
The German physician Valentin Köhler was researching glucuronic acid, since it is an integral part of kombucha and has given successful results in the clinical treatment of cancer.
As a result of his research, Koehler stated the absence of new metastases in patients, the cessation of weight loss, the improvement in general well-being, which allowed patients to get out of bed, the restoration of interest in the world around them, and the limitation of the consumption of painkillers.
These studies allow us to conclude that kombucha has a positive effect on the body's defenses and can be put on a par with other drugs that have a beneficial effect on patients.
No less impressive were the studies of Rudolf Sklener from Germany. He not only substantiated the possibility of obtaining an extract from kombucha, but received a patent for the treatment of metabolic diseases with the help of this drink. He managed to achieve successful results in the use of kombucha for cancer.
In 1964, Sklener, as a result of many years of practical research, first introduced kombucha into medical circulation.
In addition, the fungus produces such beneficial polysaccharides as hyaluronic acid, which is the main substance of connective tissue, chondroitin sulfate - the main substance of cartilage, mucoitin sulfate - a component of the gastric mucosa. The lactic acids contained in the mushroom infusion destroy harmful bacteria, especially in the intestines. Substances harmful to health have not been noticed in this drink, at least so far.
Kombucha infusion has another very useful property, namely, the ability to relieve a hangover. The action of kombucha in hangover syndrome is due to the neutralization of toxins from alcoholic beverages. This is due to the complete balance of the necessary substances of natural origin. Such harmony, which is found in kombucha, cannot be achieved synthetically. It is good to drink vodka with an infusion of kombucha - in this case, there is a chance to avoid a hangover altogether. In connection with the foregoing, I highly recommend to everyone whose life, voluntarily or involuntarily, is connected with feasts, to acquire kombucha.
Kombucha infusion is also an excellent remedy for whitening teeth. It is necessary after brushing your teeth for 2 minutes to regularly rinse your mouth with a monthly infusion of kombucha - and dark spots on your teeth will disappear.

Kombucha is a fermented, lightly carbonated sweetened black or green tea drink commonly used for health purposes. Kombucha is made by fermenting tea using "symbiotic" colonies of "bacteria and yeast". The culture microbial populations used vary, but the yeast component usually includes Saccharomyces and other yeasts, and the bacterial component almost always includes Gluconacetobacter xylinus to oxidize yeast-producing alcohols to acetic and other acids. While kombucha is believed to have health benefits in folk medicine, there is no scientific evidence to support its benefits. In contrast, there are several documented cases of serious side effects, including fatalities, associated with drinking kombucha, possibly as a result of contamination from the home preparation process. Since the implicit benefits of kombucha do not outweigh the known risks, this herb is not recommended for therapeutic use. Kombucha first appeared in the region now known as Manchuria around 220 BC and is said to have been imported to Japan around 400 AD. Kombu doctor. In the late 1990s, commercially available bottled kombucha became available in North American retail stores. The drink is very popular in the USA.

Health impact

Kombucha is claimed to be beneficial for a wide range of human ailments, including AIDS, cancer, and diabetes, and that it provides other beneficial effects such as boosting the immune system, boosting libido, and also returning color to gray hair. Many people use kombucha for medicinal purposes. However, there is no evidence of the beneficial effects of kombucha on humans. In 2003, a systematic review by Edzard Ernst characterized kombucha as a "bright example" of an unconventional remedy due to the large discrepancy between implausible effects and lack of evidence, as well as possible potential harm. Ernst concluded that the unsubstantiated list of proposed therapeutic benefits did not outweigh the known risks, and that kombucha should not be recommended for therapeutic use.

Side effects

Reports of side effects associated with the consumption of kombucha are quite rare. It is not yet clear whether this is due to the fact that side effects are rare, or there is simply insufficient information about them. The American Cancer Society claims that "serious side effects and accidental deaths have been associated with drinking kombucha." Side effects associated with the consumption of kombucha include severe liver and kidney toxicity, as well as metabolic acidosis. At least one person is known to have died after consuming kombucha, although the drink itself has never been conclusively proven to be the cause of death. Some adverse health effects may be due to the acidity of the tea, which can cause acidosis. It is warned to avoid excessive fermentation of the fungus. Other adverse health effects may result from bacterial or fungal contamination during the fermentation process. Some studies have found that kombucha contains the hepatotoxin usnic acid, although it is not known whether cases of liver damage are associated with usnic acid contamination or some other toxin. One report states that topical use of the tea has been associated with anthrax infection on the skin, but in this case there may have been contamination of the kombucha during storage. Due to the microbial source and possibly non-sterile packaging, kombucha is not recommended for people with poor immune function, pregnant or lactating women, or children under 4 years of age.

Other uses

The kombucha culture, when dried, develops a skin-like structure known as microbial cellulose, which can be molded onto molds to create a seamless coating. The use of different growing media such as coffee, black tea, and green tea to grow kombucha results in a variety of coating colors, although the culture can also be dyed using plant-based dyes. Various culture media and dyes also change the texture of the culture. The structure of kombucha is similar to cellulose and is sustainable and biodegradable.

Composition and properties

Biological

Kombucha culture is a symbiotic culture of bacteria and yeast, similar to a vinegar queen, containing one or more species of each of the bacteria and yeast that form a zoogley coating known as the "mother". The cultures may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida Stellata, Schizosaccharomyces pombe and Zygosaccharomyces bailii. The bacterial component of kombucha consists of several species, including almost always Gluconacetobacter xylinus (G. xylinus, formerly Acetobacter xylinum), which ferments yeast-produced alcohols into acetic and other acids, increasing acidity and limiting ethanol content. The population of bacteria and yeast producing acetic acid increases during the first 4 days of fermentation, after which it decreases. G. xylinum produces microbial cellulose, and is reported to be responsible for much of the "mother's" physical structure, which can be selectively maintained to produce a firmer (tighter) and more robust culture. In Chinese, the microbial culture that produces kombucha is called jiaomu in Mandarin and haomo in Cantonese, which literally means "mother of fermentation" (Chinese: 酵母). A mixed, presumably symbiotic culture has been further described as a lichen based on published evidence of the presence of the known lichen natural product usnic acid, although as of 2015, there is no evidence to indicate that standard cyanobacterial lichen species are associated with the fungal components of tea. mushroom.

Chemical

Sucrose is biochemically converted to fructose and glucose, which in turn are converted to gluconic and acetic acids, and these substances are present in the drink. In addition, kombucha contains enzymes and amino acids, polyphenols, and various other organic acids; the exact amounts of these elements vary. Other specific components include ethanol, glucuronic acid, glycerin, lactic acid, usnic acid (hepatotoxin), and B vitamins. Kombucha has also been found to contain vitamin C. The alcohol content of kombucha is typically less than 1%, but increases with increasing fermentation time.

Etymology

Kombucha has about 80 other names around the world. In Japan, kombucha is called kōcha kinoko (紅茶キノコ, literally, "black tea mushroom"). In Japan, Konbucha (昆布茶, "kelp tea") is another drink made from dried and crushed kombu seaweed (an edible seaweed from the kelp family). The English word Kombucha (kombucha) has an uncertain etymology. According to the American Heritage Dictionary, the word is likely derived from "Japanese Kombucha, kombu tea (the Japanese word for kelp may have been used by English speakers to refer to fermented tea either by mistake or because the thick, gelatinous film produced by kombucha culture resembles seaweed)". In a 1965 mycological study, kombucha was called kombucha, and other names were also listed: "teeschwamm, Japanese or Indonesian kombucha, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass". Some additional spellings and synonyms for kombucha include combucha, tschambucco, haipao, kargasok tea, kwassan, manchurian mushroom, spumonto, as well as champagne of life and tea of ​​the sea.

Production

Commercially, bottled kombucha began to be produced in the late 1990s. In 2010, elevated levels of alcohol were found in many bottles containing kombucha, causing leading retailers, including Whole Foods, to temporarily pull the kombucha from store shelves. In response, kombucha vendors have modified their products to contain lower levels of alcohol. By 2014, US sales of bottled kombucha were $400 million; $ 350 million of this amount was acquired by Millennium Products, Inc., which sells "GT's Kombucha". In 2014, the market was planned to grow by 30%, and companies that produce and sell kombucha formed the trade organization Kombucha Brewers International. In 2016, PepsiCo acquired kombucha maker KeVita for approximately $200 million.

Kombucha: how to use

Several cases of side effects after consuming kombucha have been reported. This may be due to toxins, pathogens, or excess acid resulting from excessive fermentation. Because of this potential harm, regular consumption of kombucha is not recommended. Most side effects were observed after the use of more than 125 ml of kombucha. Therefore, it is not recommended to take more than this amount of kombucha per day, in order to minimize the chance of adverse effects. If kombucha is home brewed, it should be cooked in a sanitized environment and fermented for less than one week to be safe to drink.

Sources and composition

Origin and composition

Kombucha is a fermented drink made from tea and sugar, with the addition of inoculum and subsequent fermentation believed to produce unique bioactives. This inoculum is commonly referred to as "kombucha" and contains a mixture of bacteria and fungi that act during the fermentation process. The film that forms during this process is called a "fungus" and this fungus produces alcohol, which helps the bacteria produce the aforementioned bioactives. The tea used is made from the Camellia sinensis plant and is generally referred to as black tea, although green tea is also sometimes used. When black tea is used (since the production of black tea itself requires fermentation), the final product (kombucha) is sometimes said to be double fermented. The main organisms that make up the tea "mushroom" is a strain of bacteria that produces acetic acid (usually the genus Acetobacter) and yeast. Strains producing lactic acid (Lactobacillus) and gluconic acid (Gluconobacter oxydans) may also be present. Various yeasts exist, including Brettanomyces/Dekkera, Candida, Kloeckera, Pichia, Saccharomyces, Saccharomycoides, Shizosaccharomyces, Torulospora, and Zygosaccharomyces. Although most yeast strains are unidentified, up to 163 strains have been identified, with the four main yeasts being Zygosaccharomyces bailii, T. delbrueckii, C. stellata and S. pombe. While kombucha contains a variety of bacteria and fungi, it appears to be safe for human consumption if properly processed and consumed in moderation. The bacterial strains used in kombucha fermentation are acid tolerant and produce acids when metabolizing ethanol and sugar, and while there are no standard yeasts used in this process, acid tolerant and acid producing fungi are most commonly found. Kombucha components that already exist in tea (Camellia sinensis) before fermentation include: Green tea catechins, which have varying degradation rates (18-48%). Less degradation is observed with green tea compared to black tea and less with EGCG (epigallocatechin-3-gallate) compared to other catechins; epigallocatechin (EGC) and epicatechin (EC) levels markedly (30-50%) increase after 12 days of fermentation, which is presumably due to degradation or their gallated forms (EGCG and EKG, respectively). 5% of theaflavins contained in black tea are lost within 18 days of fermentation. 11% of thearubigins found in black tea are lost within 18 days of fermentation. Standard tea polyphenols are found in the Camellia sinensis plant, and are produced during the initial fermentation in the manufacture of black tea (theaflavins and thearubigins), are retained in kombucha, with losses during the second fermentation being fairly minimal. Kombucha components produced during the fermentation process include:

Alcohol (made from added sugars via yeast), reaches 0.6g/100ml after 10 days

Acetic acid (produced from alcohol with the help of bacteria) reaches a content of 1.6 g / 100 ml within 10 days; these figures may be too high as other studies show a plateau at 0.95 g/100 ml after 15 days followed by a decline.

D-sugaric acid 1,4-lactone (sugarolactone)

Succinic acid reaches a content of 0.65 g / 100 ml after 10 days

The highest content of lactic acid is observed after three days of fermentation (while it takes 15 days to reach the maximum concentration of other acids), resulting in a content of about 0.01 g / 100 ml after 12 days

Gluconic acid reaches 0.20 g / 100 ml after 10 days

Glucuronic acid produced from glucose in the medium reaches 0.38 g/100 ml after 10 days, although another source noted a plateau of 0.23/100 ml after about 7-12 days

Usnic acid

Citric acid is temporarily present in kombucha after three days of fermentation (at a concentration of less than 0.01g/100ml) and cannot be detected after 12 days.

Carbon dioxide (produced from acetic acid via bacteria) separates the film from the broth and creates an anaerobic, whey-deficient environment

Studies comparing green and black tea fermentation with the same fungal and bacterial colonies did not find any significant difference in acid production, with the possible exception of more acetic acid in green tea compared to black tea. Kombucha fermentation creates a wide variety of small acidic compounds, with the most prominent of these (mediating "detoxifying" effects) being D-sugar acid 1,4-lactone (sugarolactone)

Foreign matter

Kombucha is known to have a somewhat specific processing method, and like most fermentation products (requiring heat), there is the possibility of contamination during the cooling phase. The formation of alcohol during the fermentation process is necessary to produce acetic acid, and while the alcohol content of kombucha is typically less than 1% after fermentation, excessive fermentation for one month raises this content to 3%; commercial products typically contain less than 0.5% alcohol (so they are not registered as alcohol-containing products). Over-fermentation of kombucha during the standard period of 7-10 days is possible if it is not refrigerated shortly thereafter. Over-fermentation can cause acetic acid levels to rise above the desired rate. Acetic acid has the potential to bind to metals from the container in which kombucha is fermented, so care must be taken to ferment kombucha in non-metallic containers. Improper processing of kombucha, either through contamination or over-fermentation, is known to cause overgrowth of bacteria and fungi, and can make kombucha toxic.

Physicochemical characteristics

Kombucha from Camellia Sinensis teas (green or black) results in a pH of around 5, which can be reduced to around 2.5 (2.3 to 2.8) after one week. The increase in acidity (during one day of fermentation) is due to the production of organic acids during bacterial fermentation (although there is no perfect correlation between pH and organic acid content, which is presumably due to some buffering substances in the medium). This is essential for proper fermentation, as this, as well as the antimicrobial metabolites produced from tea, are believed to prevent contamination of the final product by competing bacterial and fungal strains. The pH level of the final product increases (acidity decreases) after 12 days, which may explain why traditional fermentation stops at this time. Also, around this time, sucrose, continuously producing increased amounts of fructose and glucose, reaches peak levels, which subsequently fall.

Forms and variants

Standard kombucha processing begins with boiling water and adding tea and sugar, which are boiled for 10 minutes, although, unlike other teas, which are ready to drink at this stage, kombucha production requires the removal of tea leaves and the addition of inoculum (bacteria and mushrooms that will cause fermentation). The drink is then left to ferment at room temperature for 7-10 days and then cooled. Yeast tends to thrive after two to four days of fermentation as the pH drops, with the highest level of yeast in the film (removed from the final product) occurring after four days, and remaining stable until the end of the standard fermentation (10 days), after which there is a slight decrease. If kombucha is not consumed locally, it is packaged and additional measures are taken to prevent overgrowth of microorganisms (eg, pasteurization or addition of sodium benzoate and potassium sorbate).

Pharmacology

II phase of enzyme interaction

It has been suggested that kombucha may increase glucuronidation in the body after ingestion, either directly by increasing dietary glucuronic acid levels, or secondary to inhibition of the enzyme β-glucuronidase (which hydrolyzes the bond between glucuronide and its target of conjugation). D-sugaric acid 1,4-lactone (sugarolactone) is a competitive inhibitor of beta-glucuronidase with an IC50 (half-maximal inhibition concentration) of 3.6µm and exhibits complete inhibition at 1µm. Fecal β-glucuronidase is inhibited in both healthy individuals and colon cancer patients (who have elevated concentrations of β-glucuronidase), at a concentration of 30-150 µg/mL. The inhibition of beta-glucuronidase and the putative increase in glucuronic acid binding capacity seen with saccharolactone is also thought to underlie the "detoxifying" anti-cancer properties of kombucha by promoting the elimination of toxic substances from the body, similar to the calcium-D-glucarate mechanism. The "detoxifying" properties of kombucha refer to the ability of certain acids produced during the fermentation process to increase glucuronidation in the human body, involved in the elimination of certain drugs and xenobiotics from the body by conjugation.

Inflammation and Immunology

Immunosuppression

When tested in vitro on gamma-exposed lymphocytes, 250-1000 µl of kombucha in pre-irradiation whole blood samples appeared to preserve lymphocyte chromosomal structures in a dose-dependent manner, achieving approximately 50% retention compared to controls. 1000 µl of kombucha itself does not change the structure of lymphocytes without any irradiation compared to the control. The antioxidant properties of kombucha preserve the integrity of white blood cells in vitro under radiation exposure, which is the expected effect of antioxidant compounds; the practical significance of this information is not known.

Peripheral organ systems

Liver

One study in male rats examined the protective effects of black tea (Camellia sinensis) or kombucha made from the aforementioned black tea against CCl4-induced hepatotoxicity, found that doses of black tea and kombucha at 2.5ml/kg for 30 days prior to onset (prophylaxis) or along with (treatment) induced hepatotoxicity showed protective effects as assessed by liver enzymes and hepatic malondialdehyde levels, but reductions seen with black tea (50-74% prophylactically and 61- 65% in medicinal) were less than when taking kombucha (75-83% and 70-76%, respectively). Protective effects of kombucha have also been noted in another study in rats against acetaminophen-induced hepatotoxicity and in isolated liver cells susceptible to oxidative death via tert-butyl hydroperoxide, thought to be related to the D-sugar acid 1,4-lactone content of the tea, which may act through anti-oxidation or by increasing glucuronidation and elimination of toxic substances through inhibition of beta-glucuronidase. Only this substance has a hepatoprotective effect. Kombucha, at least when given to rodents, appears to be helpful in reducing the toxicity of known stressors to the liver. This is likely due to the saccharolactone content and is thought to be due to either antioxidant mechanisms or increased toxin glucuronidation (possibly a combination of both). While the protective effects are thought to be due to a combination of antioxidant mechanisms plus a possible increase in toxin glucuronidation via saccharolactone, kombucha's toxic effects (thought to be related to improper preparation) may manifest as hepatotoxicity or gastrointestinal toxicity. When kombucha is improperly processed, its potential benefits disappear, in which case the intake of this drink leads to hepatotoxicity instead of hepatoprotection.

Safety and toxicity

Examples

There are numerous cases from practice in which the patient suffered after taking kombucha. Increased oral intake of kombucha (from 115 to 390 grams) in a home-brewer (who may have had a predisposition to acidosis) resulted in death. Death has been reported in other cases, and there are numerous cases of non-fatal hepatotoxicity, cases of gastrointestinal toxicity with and without jaundice, cutaneous anthrax, unspecified acute illness (resulting in hospitalization), and acute renal failure. Based on these data, it was proposed to limit the daily intake of kombucha to 125 ml, or eliminate it from the diet entirely due to the risk of contamination from unsterile production. Kombucha can be produced safely, but even so, the recommended intake of safely produced tea remains quite low (half a metric cup); this low dose may reduce the health benefits observed in rat studies and is expected to be related to the 1,4-lactone D-sugar acid content. Kombucha can also exhibit a wide range of negative effects due to improper preparation of the fungal and bacterial strains used in its production.

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List of used literature:

Ernest E (2003). "Kombucha: a systematic review of the clinical evidence". Forschende Komplementärmedizin und klassische Naturheilkunde. 10(2): 85–87. doi:10.1159/000071667. PMID 12808367

Jayabalan, Rasu (June 21, 2014). "A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13(4): 538–550. doi:10.1111/1541-4337.12073. Retrieved July 17, 2015.