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Kombucha

 
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Kombucha

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Description

Kombucha is a fermented beverage prepared from a mushroom (Fungus japonicus). Known as kombucha tea, the drink is touted for its health-promoting properties. It is also called Manchurian mushroom tea, Manchurian fungus tea, Kwassan, combucha tea, and champagne of life. During fermentation and preparation, the kombucha membrane becomes a tough gelatinous cover composed of several different yeasts (one-celled fungi) and certain nontoxic bacteria derived from the air, similar to a sourdough bread starter. When the fungus is fermented in a mixture containing water, black or green tea, sugar, and vinegar (or other fermentation source), the microorganisms combine into a complex fermenting culture. This culture produces several compounds that have been considered health tonics over the centuries. Kombucha also contains several B vitamins and vitamin C. The tea is said to have a unique, but pleasant taste. The membrane surface of the kombucha is also edible.

In China, kombucha tea has been utilized as a health beverage for thousands of years, dating back to before 200 B.C. It has been consumed for centuries in Japan, Korea, and Russia. In the early 1900s, use of the tea spread from Russia into other European countries including Germany, where it was touted as a health elixir for many years. In the 1950s and 1960s, German and Italian researchers claimed that kombucha tea exhibited strong anticancer properties, and it was promoted as a miracle cure for cancer. Alexander Solzhenitzyn, the Nobel Prize winning Russian author, reported that kombucha tea, which he began to drink during a prison term, cured his stomach cancer. Proponents of kombucha tea continue to tout its possible anticancer and immunity-enhancing properties. However, controlled studies have failed to display conclusive evidence as to its efficacy in treating various medical conditions.

General Use

Kombucha tea is taken as a general health tonic. Claims are made for its use as a remedy for specific health conditions and diseases. It is used to introduce and improve healthy intestinal flora and bacteria, as an energy-enhancing tonic, and as a detoxifier in helping to remove pollutants. It is taken to strengthen the immune system after an illness, stimulate hair growth, improve arthritis and skin conditions, and as a health tonic for cancer and autoimmune deficiency syndrom (AIDS) patients.

Kombucha tea contains significant amounts of the B complex vitamins, as well as vitamin C and minerals. It contains a small amount of alcohol (higher than 1%), which is produced during fermentation, and small amounts of methylxanthine stimulants. Teas do not contain caffeine, but they do contain methylxanthine alkaloids, a similar stimulant.

There is no large body of scientific evidence that supports the strong claims made by advocates of kombucha tea. Some European studies have pointed to positive results in cancer cases, but further research is needed to confirm these results. Its proposed anticancer and detoxification effects have been attributed to certain chemicals in the tea. However, more recent tests have failed to validate the presence of these chemicals in the beverage. One study did confirm improvements in liver function after a three-week treatment. Research in Russia demonstrated antibiotic effects caused by kombucha tea. There are many testimonial claims that the tea increases vitality and overall well-being. In general, properly fermented foods have been shown to aid in the growth of beneficial intestinal flora, reduce the growth of harmful yeasts and bacteria in the digestive tract, and improve digestion and absorption. Some testimonial claims have also been made by cancer and AIDS patients.

Preparations

Kombucha tea is available in several forms. Kits include the fungi and all ingredients, as well as directions to make the brew at home. The fungi may also be purchased separately. Dried kombucha is available in capsule form.

Making the tea from scratch is a process similar to preparing yogurt, sauerkraut, and other fermented foods. Instructions should be followed carefully. Particular care should be taken to maintain the cleanliness of the tea-making process, to avoid contamination by mold or unhealthy bacteria (a cause of health problems in those drinking poor-quality kombucha). Smoking in the same room as the mixture may contaminate it. Mold typically appears as green, pink, or black blotches in the culture, and should be thoroughly removed and discarded. The fermentation process is generally successful if the kombucha skin remains firm and rubbery. Care should be taken if the membrane becomes crumbly or discolored. On average, the fermentation of kombucha tea takes 12–14 days. After fermentation, new batches can be easily made from the existing culture.

When using the supplement in pill form, consumers can follow the manufacturer's recommended dosages. Users of the tea can drink up to three cups of the beverage per day with food or between meals.

Historically, kombucha was consumed as a tea. The health benefits of other forms of the supplement have not been compared with the original therapeutic beverage. There are reports of consumer illness from home-prepared kombucha. This may have been due to tea that was too old, infected with molds or other contaminants, or had other problems. Consumers must be alert to the risks of home-prepared fermentation methods.

Precautions

Several precautions concerning kombucha tea have been issued. Because the beverage is fermented at home, there is the risk that the liquid can become contaminated by such dangerous bacteria as anthrax. People with compromised immune systems must be extremely careful not to consume contaminated fermentations. Due to the high acidity of the drink, the tea should not be placed in metal containers or in pottery that has a lead glaze finish. There have been reported cases of lead poisoning and anthrax due to drinking kombucha tea that has been improperly prepared. The United States Food and Drug Administration (FDA) issued a warning concerning the danger of lead poisoning from improperly made kombucha tea. Kombucha tea is not recommended for pregnant or nursing mothers.

Side Effects

Consumption of kombucha tea has been observed to cause stomach upset, yeast infections, allergic reactions, nausea, and headache. Persons with stomach ulcers may find that kombucha increases their symptoms. Due to harmful bacteria that can survive in the culture, ingesting contaminated tea can be dangerous or fatal.

Interactions

Kombucha tea is high in acidity and should not be consumed by those taking medications that make them susceptible to increased gastrointestinal acidity. The tea contains a small amount of alcohol and should not be consumed with any medications that interact unfavorably with alcohol. The tea should not be taken by people with stabilized alcoholism, to avoid aggravating the condition.

Some people report general and specific improved health from moderate use of kombucha tea. These reports await final validation by current research. There are risks associated with the use of poor quality or contaminated kombucha. Its use may be contraindicated in those who have medical conditions or require certain medications.

Resources

Books

Chang, Shu-Ting. Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact. Boca Raton, FL: CRC Press, 2004.

Hobbs, Christopher. Medicinal Mushrooms: An Exploration of Tradition, Healing, and Culture. Loveland, CO: Inter-weave Press, 1995.

Pascal, Alana and Lynne Van Der Kar. Kombucha: How To and What It's All About. Malibu, CA: Van Der Kar Press, 1995.

Pryor, Betsy and Sanford Holst. Kombucha Phenomenon: The Miracle Health Tea. Thriving Press, 1996.

Other

Kombucha Tea. .

[Article by: Douglas Dupler]

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Wikipedia:

Kombucha

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Home > Library > Miscellaneous > Wikipedia
For the Japanese squash, see kabocha.
For other uses, see Kombolcha (disambiguation).
A Kombucha culture fermenting in a jar
A glass of kombucha made from black tea
Mature Kombucha yields a new batch quickly.

Kombucha is a fermented tea that is imbibed for medicinal purposes. Although there is limited specific scientific information supporting any purported benefits and a lack of studies being conducted, much anecdotal information purporting its historical medicinal value has been reported.[1] Kombucha is available commercially, but can be made at home by fermenting tea using a visible solid mass of microorganisms called a kombucha culture or mushroom.

Contents

Biology of kombucha

The culture contains a symbiosis of Acetobacter (acetic acid bacteria) and yeast, mostly Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii.

The culture itself looks somewhat like a large pancake, and though often called a mushroom, a mother of vinegar or by the acronym SCOBY (for "Symbiotic Colony of Bacteria and Yeast"), it is scientifically classified as a zoogleal mat.

Yeast and bacteria from Kombucha culture

Videos

The magnified tea on the slide has a "milky" appearance because of the limited depth of field at 400X.

History and names

The recorded history of kombucha began in Ukraine and Russia during the late 19th century. In Russian, the kombucha culture is called čajnyj grib чайный гриб (lit. "tea mushroom"), and the drink itself is called grib гриб ("mushroom"), "tea kvass" квас, or simply kvass, which differs from regular kvass traditionally made from water and stale rye bread.

In Chinese, kombucha is called hongchajun 红茶菌 (lit. "red tea fungus/mushroom"), hongchagu 红茶菇 ("red tea mushroom"), or chameijun 茶霉菌 ("tea mold").

In Japanese, the kombucha drink is known as "kōcha kinoko" 紅茶キノコ (lit. "red tea mushroom"). Both the Chinese and Japanese names use hongcha or kōcha "black tea" rather than cha 茶 tea or lü cha 綠茶 "green tea".

Japanese kombu 昆布 "a Laminaria kelp; sea tangle" is dried and powdered to produce a beverage called kombucha (lit. "kelp tea"). The English kombucha fermented tea name is pronounced like, and confused with, the Japanese kombucha seaweed tea name.[2]

Some promotional kombucha sources propagate falsehoods that the history of this tea-based beverage originated in ancient China or Japan, but in both cases centuries prior to knowledge of tea (see history of tea in China and history of tea in Japan). One author claims kombucha, famously known as the "Godly Tsche [i.e., tea]" during the Chinese Qin Dynasty (221-206 BCE), was "a beverage with magical powers enabling people to live forever".[3] There are no recorded references to either tea or "godly tea" during the Qin dynasty. Another author claims an etymology from "a Korean doctor named Kombu treated the Japanese Emperor Ingyō in 415 A.D."[4] The early Japanese history Kojiki does mention an envoy from the ancient Korean state Silla who was "deeply versed in the medical art" and cured the Emperor's sickness – but his name was 金武, which is pronounced Korean Kim/Gim Mu or Japanese Kin/Kon Mu.[5]

Components

Kombucha flavoured with rosehip

Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols. [6] For the home brewer, there is no way to know the amounts of the components unless a sample is sent to a laboratory. Kombucha has been safety-checked by The US Food and Drug Administration. Final kombucha may contain some of the following components depending on the source of the culture: Acetic acid, which provides much anti-microbial activity; butyric acid, gluconic acid, lactic acid, malic acid, oxalic acid, usnic acid, as well as some B-vitamins.[7] A common misconception is that kombucha contains glucuronic acid, however, in a detailed analysis of many kombucha samples, it has been absent in all cases[8]

Due to the acidic fermentation process used in its brewing, Kombucha contains ethyl alcohol in amounts that vary from 1.0% to 1.5%[9], depending on anaerobic brewing time and proportions of microbe.

Additionally, some tea makers offer a dried version of kombucha, mixed with the tea leaves, that dissolves in hot water.[10]

Health Claims

Kombucha proponents[11] claim many advantages such as increased energy, sharper eyesight, better skin condition, and better experience with foods that 'stick' going down such as rice or pasta.

A review of the published literature on the safety of kombucha suggests no specific oral toxicity in rats,[12] although it has also been shown to increase the size of both the liver and spleen in mice.[13] While no randomized case-controlled studies have been published in humans, several unsubstantiated reports have suspected liver damage, metabolic acidosis and life-threatening toxicity.[14][15] Other reports suggest that care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha.[16] It may also cause allergic reactions. [17]

Other health claims may be due to the simple acidity of the drink, possibly influencing the production of stomach acids or modifying the communities of microorganisms in the GI tract.[18]

Scientific Claims

Health claims for kombucha focus on a chemical called glucuronic acetate, a compound that is used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid + waste chemicals) are increased in the urine after consumption of kombucha.

Early chemical analysis of kombucha brew suggested that glucuronic acid was the key component, and researchers hypothesized that the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the different chemical constituents, but this method relies on having proper chemical standards to match to the unknown chemicals.

A more recent and thorough analysis, outlined in the book in Analysis of Kombucha Ferments by Michael Roussin[19] suggests a different explanation. Roussin reports on an extensive chemical analysis of a variety of commercial and homebrew versions of kombucha, and finds no evidence of glucuronic acid at all. These scientific measurements contradict the earlier studies and conflict with the original hypothesis.

Instead, Roussin discovered that the active component in kombucha is most likely glucaric acid. This compound, also known as D - glucaro -1,4 lactone, helps in the elimination of glucuronic acid conjugates that are produced by the liver. When glucuronic acid conjugates are disposed in the bowel during the elimination process, normal gut bacteria can break up these conjugates using an enzyme called beta-glucuronidase. Glucaric acid is an inhibitor of this bacterial enzyme, so the end result is that the glucuronic acid + waste is properly eliminated the first time, rather than being reabsorbed and detoxified over and over. Thus, glucaric acid probably makes the liver more efficient.

Glucaric acid is commonly found in fruits and vegetables, and is being explored independently as a cancer preventive agent.[20] It has also been discovered that the bacterial beta-glucuronidase enzyme can interfere with proper disposal of a chemotherapeutic agent, and that antibiotics against the gut microbiota can prevent toxicity of some chemotherapy drugs.[21]

Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels,[22] or "sickly" kombucha cultures that cannot acidify the brew. Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants. If a culture becomes contaminated, it will most likely be seen as common mold which is often green, blue or black in color. Often novice brewers will mistake the brownish root filaments on the underside of the culture as a mold contamination when it is seen through the surface of a thinly formed culture.

Safety and contamination

As with all foods, care must be taken during preparation and storage to prevent contamination. Keeping the kombucha brew safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH.

There is a low rate of homebrew contamination which might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with a healthy metabolism do not need to be advised against cultivating Kombucha. However, those suffering from immunosuppression should preferably consume controlled commercial Kombucha beverages.[23]

In every step of the preparation process, it is important that hands and utensils (anything that is going to come into contact with the culture) be dish soap clean so as not to contaminate the kombucha. Kombucha becomes very acidic (in the neighborhood of pH 3.0 when finished) and so can leach unwanted and potentially toxic material from the container in which it is fermenting. Food-grade glass is very safe. Gunther Frank says on his website [24] that besides glass, acceptable containers include china, wooden bowls, glazed (without lead) earthenware, and stainless steel. Keeping cultures covered and in a clean environment also reduces the risk of introducing contaminants and insects.

Mold contamination on the culture surface.

Maintaining a correct pH is an important factor in a home-brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.6. [25] A pH of less than 2.5 makes the drink too acidic for normal human consumption, while a pH greater than 4.6 increases the risk of contamination. Use of fresh "starter tea" and/or distilled vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure that the correct pH is achieved and that the brewing cycle is complete.

If mold does grow on the surface of the kombucha culture, or "mushroom," it is best to throw out both culture and tea and start again with a fresh kombucha culture.

Kombucha mother and the symbiotes

Kombucha “mother” Culture w/ Starter tea

The Kombucha Mother, shown in a square shape, varies in thickness depending on how long it has been allowed to develop and how acid the tea medium is during the development period; it takes the shape of its container. Its texture is leathery and non-elastic, similar to a thick calamari steak. It is a rapidly multiplying bacterial mass floating atop a yeast filled fluid. The bacteria are of the genus Mycoderma (Greek for fungus skin). The yeast below are involved in fermenting and receive oxygen for this process, passed by the bacteria. Acetic acid is created by the yeast, hence the second, title word Aceti (Latin for of the acid). Kombucha is "Mycoderma Aceti". Kombucha is "mother of acid". [26]

"Kombucha tea" is a homemade drink of the living medium of Kombucha. Kombucha contains both bacteria and yeasts. Normally these two microorganisms are at odds with one another, but in this case there is a symbiosis. It is able to repel other organisms such as molds and bacteria that would normally contaminate such a long-standing culture. It keeps its liquid's pH low to accomplish this.

Brew

Tea is the medium of the mother. Kombucha tea is a tea flavored to the tastes of the consumer. Black tea is a popular choice but green tea may also be used as well as any other flavor. The resultant flavor profile should take into account the tendency for a slightly acidic and pungent background. Sugars assist fermentation. The sweet brew is added to the container with the mother, and the container covered with a porous cloth to deter dust and organisms while allowing fresh oxygen into the container.

During a week or two of fermentation, frequent samples are taken to taste for some desired balance between sweet and sour. Eventually the liquid is tapped. Some liquid is retained to keep the pH low to deter contaminant microorganisms. The process repeats itself indefinitely. In each batch, the mother will produce a "daughter", which can easily be directly handled, separated like two pancakes, and moved to another container. The yeast in the tapped liquid will then continue to live. A second wait time for about a week produces more carbonation.

Left entirely alone the Kombucha settles into months of production time (the daughter thickening considerably), creating an ever more acidic and vinegar-dominated cider. At any point the Kombucha can be tapped or have tea added. An amount of liquid from the previous batch will preserve some yeast.

See also

Notes

  1. ^ http://www.bccancer.bc.ca/PPI/UnconventionalTherapies/KombuchaManchurianTeaMoGuFungoJapon.htm
  2. ^ Crystal Wong, U.S. 'kombucha': smelly and no kelp, The Japan Times July 12, 2007
  3. ^ Harald W. Tietze, 1995, Kombucha" The Miracle Fungus, Tietze Publications, p. 7.
  4. ^ Siobhan Roth, Kombucha fermenting a revolution in health drinks, Pittsburg Post-Gazette June 07, 2007.
  5. ^ Basil Hall Chamberlain, 1919, The Kojiki: Records of Ancient Mattters, The Asiatic Society of Japan, p. 367. Chamberlain transcribes the doctor's full name as "Komu-ha-chimu-kamu-ki-mu" 金波鎮漢紀武, and notes "that 金 is the surname, 波鎮 an official title, 漢紀 an official designation of the kinsmen of the Korean King, and 武 the personal name."
  6. ^ Stone, Brad (1995-03-23). "FDA CAUTIONS CONSUMERS ON "KOMBUCHA MUSHROOM TEA"". Food and Drug Administration. http://www.fda.gov/bbs/topics/ANSWERS/ANS00650.html. 
  7. ^ Aleksandra, Velicanski; Dragoljub, Cvetkovic; Sinisa, Markov; Vesna, Tumbas; Sladjana, Savatovic (2007). "Antimicrobial And Antioxidant Activity Of Lemon Balm Kombucha". Acta periodica technologica: 165. doi:10.2298/APT0738165V. http://www.doiserbia.nb.rs/(A(LEQaRwCVyAEkAAAANWQzYjNhNjMtYjc2Mi00NDkzLTkxM2QtYWE0MTlhYTYyOGQxWFjX2eJbVjiuapiC3RRpn5ACeII1))/ft.aspx?id=1450-71880738165V. 
  8. ^ Michael R. Roussin. Analyses of Kombucha Ferments. 
  9. ^ Schwartz, JA; Speed, NM; Gross, MD; Lucey, MR; Bazakis, AM; Hariharan, M; Beresford, TP (1993). "Acute effects of alcohol administration on regional cerebral blood flow: the role of acetate". Alcoholism, clinical and experimental research (Alcohol, Clinical Experimental Research.) 17 (6): 1119–23. PMID 8116820. "These findings suggest that both acetate and alcohol contribute to the changes in CBF seen in the intoxication syndrome and that their relative influence is age-dependent.". 
  10. ^ http://www.theteaemporium.com/Green-Tea-Kombucha-Lime.html
  11. ^ http://www.synergydrinks.com/ GT's Organic Raw Kombucha
  12. ^ Subacute（90Days） Oral Toxicity Studies of Kombucha Tea 生物医学与环境科学：英文版－作者:R.VIJAYARAGHAVAN MANINDERSINGH 等
  13. ^ http://skepticblog.org/2008/11/14/kombucha-healthy-elixer-or-not Kombucha - Healthy Elixer Or Not?
  14. ^ Ernst E (April 2003). "Kombucha: a systematic review of the clinical evidence". Forsch Komplementarmed Klass Naturheilkd 10 (2): 85–7. doi:10.1159/000071667. PMID 12808367. http://content.karger.com/produktedb/produkte.asp?typ=fulltext&file=FKM2003010002085. 
  15. ^ SungHee Kole A, Jones HD, Christensen R, Gladstein J (2009). "A case of Kombucha tea toxicity". J Intensive Care Med 24 (3): 205–7. doi:10.1177/0885066609332963. PMID 19460826. http://jic.sagepub.com/cgi/pmidlookup?view=long&pmid=19460826. 
  16. ^ Srinivasan MD, Radhika; Susan Smolinske, PharmD & David Greenbaum MD (October 1997). "Probable Gastrointestinal Toxicity of Kombucha Tea Is This Beverage Healthy or Harmful?". Journal of General Internal Medicine 12 (10): 643–5. doi:10.1046/j.1525-1497.1997.07127.x. http://www.blackwell-synergy.com/links/doi/10.1046/j.1525-1497.1997.07127.x. 
  17. ^ Kombucha "Mushroom" Hepatotoxicity
  18. ^ Harald W. Tietze, Living Food for Longer Life
  19. ^ Roussin, Michael R.. "About the Kombucha Consumer Research Group". Kombucha-Research.com. http://www.kombucha-research.com/kcrg/aboutus.htm. 
  20. ^ Walaszek, Z. (1990-10-08). "Potential use of D-glucaric acid derivatives in cancer prevention". Cancer Letters (Elsevier Science Ireland) 54 (1-2): 1–8. doi:10.1016/0304-3835(90)90083-A. PMID 2208084. 
  21. ^ Involvement of ß-Glucuronidase in Intestinal Microflora in the Intestinal Toxicity of the Antitumor Camptothecin Derivative Irinotecan Hydrochloride (CPT-11) in Rats
  22. ^ Phan, Tri Giang; Jane Estell, Geoffrey Duggin, Ian Beer, Diane Smith and Mark J Ferson (1998). "Lead poisoning from drinking Kombucha tea brewed in a ceramic pot". The Medical Journal of Australia (Australasian Medical Publishing Company) (169): 644–646. http://mja.com.au/public/issues/xmas98/phan/phan.html. 
  23. ^ MAYSER P. (1) ; FROMME S. ; LEITZMANN C. ; GRÜNDER K. (1998). "The yeast spectrum of Kombucha". Blackwell, Berlin, ALLEMAGNE. http://cat.inist.fr/?aModele=afficheN&cpsidt=2897443. 
  24. ^ How to make your own Kombucha Tea
  25. ^ Nirinjan Singh (2005). "Ph Levels For Kombucha Tea Beverage". http://www.organic-kombucha.com/kombucha_and_ph.html. 
  26. ^ a convenience link to Webster's Revised Unabridged Dictionary (1913)

References

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