Kombucha Leah Walton Samantha Wu

What is Kombucha?  It is a drink made by It is a drink made by fermenting a sweetened tea with a “kombucha mushroom”  The kombucha The kombucha mushroom is a symbiotic mixture of yeast and bacteria strains (it is NOT actually a mushroom)

History of Kombucha  Thought to originate in China  Spread to Russia and Germany  Used as an “elixir” to keep people healthy and let them live long lives

History  During the Chinese Qin Dynasty ( BCE), it was "a beverage with magical powers enabling people to live forever"

Today  Most popular among the elderly and people with HIV.  Can be brewed at home and commercially made  Similar to historical times people drink kombucha tea for it’s perceived health benefits:  Anti-bacterial and anti-fungal properties  Anti-oxidative (cancer prevention)  Boost the immune system  Lessen the effects of aging

Today  The production of commercially made kombucha tea has increased interest and skepticism in the efficacy of the tea.

Scientific Research: Studies  Epigallocatechin gallate (EGCG) is an antioxidant found in tea  may decrease fatty acid synthase hyperactivity, typical in human carcinomas (Relat, et al., 2012).  Kombucha shown to exert antimicrobial activities against human pathogens (Sreeramulu, Zhu & Knol, 2000).  Decrease kidney and liver toxicity from oxidative stress by radiation and/ or cadmium ( Ibrahim).

Nutrition Facts Nutrition Facts (GT’s Classic Raw Kombucha, Original Flavor) Serving Size 8 fl. oz. Servings Per Container 2 Amount Per Serving Calories 30 Calories from Fat 0 %Daily Value Total Fat 0g 0% Cholesterol 0mg 0% Sodium 10mg 1% Total Carbohydrate 7g (2%) Sugars 2g Protein 0g ADDITIONAL NUTRIENTS (per bottle): Folic Acid 25%, Vitamin B1 20%, Vitamin B2 20%, Vitamin B3 20%, Vitamin B6 20%, Vitamin B12 20% PROBIOTIC CONTENT: Lactobacillus Bacterium: 1 billion organisms S. Boulardii: 1 billion organisms ANTIOXIDANTS & ORGANIC ACIDS: EGCG 100mg - Glucuronic Acid 10 mg L(+) Lactic Acid 25mg - Acetic Acid 30 mg

Precautions  Acidity of Kombucha may affect drugs that depend on the normal pH in the stomach  Lead poisoning from usage of ceramic pot  Bacterial contamination

Possible Side Effects  If consumed in large amounts:  Jaundice  Hyperbilirubinemia  Elevated serum liver enzyme  Elevated caffeine level in blood  Metabolic acidosis  Allergy

Conclusion  No clinical trials conducted on humans  Not currently recommended for therapeutic use over prescribed drugs  Immunosuppressed individuals should avoid homebrewed Kombucha

References Ibrahim, N. (n.d.). Possible protective effect of kombucha tea ferment on cadmium chloride induced liver and kidney damage in irradiated rats. International Journal Biological and Life Sciences, Retrieved from Protective-Effect-of-Kombucha-Tea-Ferment-on-Cadmium-Chloride-Induced- Liver-and-Kidney-Damage-in-Irradiated-Rats.pdf Protective-Effect-of-Kombucha-Tea-Ferment-on-Cadmium-Chloride-Induced- Liver-and-Kidney-Damage-in-Irradiated-Rats.pdf Relat, J., Blancafort, A., Oliveras, G., Cufi, S., Haro, D., Marrero, P. F., & Puig, T. (2012). Different fatty acid metabolism effects of (-)-epigallocatechin-3-gallate and c75 in adenocarcinoma lung cancer. BMC Cancer, 12(280), Retrieved from Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of agricultural and food chemistry, 48(6), 2589– Retrieved from pubs.acs.org.opac.sfsu.edu/doi/full/ /jf991333mhttp://0- pubs.acs.org.opac.sfsu.edu/doi/full/ /jf991333m