Kombucha
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2008-07-14T17:06:58Z
Mendali
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/* Health effects */
{{otheruses|Kombolcha (disambiguation)}}
'''Kombucha''' is the Western name for sweetened tea or [[tisane]] that has been [[fermentation (food)|fermented]] using a macroscopic solid mass of microorganisms called a "kombucha colony," usually consisting principally of ''[[Acetobacter]]''-species and [[yeast]] cultures. It has gained much popular support within many communities, mentioned by talk show hosts and celebrities. The increase in popularity can be seen by the many commercial brands coming onto the retail market.
[[Image:300ml glass of kombucha with ice.png|right|thumb|150px| A glass of kombucha made from black tea]]
[[Image:Kombucha Mature.jpg|right|thumb|150px| Mature Kombucha yields a new batch quickly.]]
== 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]], or by the acronym [[SCOBY]] (for "Symbiotic Colony of Bacteria and Yeast"), it is clinically known as a [[fungus]]. <!-- If someone wants to explain the difference between a zoogleal mat and an ale-fungus, then be my guest.-->
== History and etymology ==
The recorded history of this drink dates back to the [[Qin Dynasty]] in [[China]] (around 250 BC). The Chinese called it the "Immortal Health Elixir," because they believed Kombucha balanced the Middle [[Qi]] ([[Spleen]] and Stomach) and aided in digestion, allowing the body to focus on healing.<ref>[http://www.happyherbalist.com/kombucha.htm Kombucha Mushroom Tea<!-- Bot generated title -->]</ref> Knowledge of kombucha eventually reached Russia and then Eastern Europe around the [[Early modern Europe|Early Modern Age]], when [[tea]] first became affordable by the populace.
=== Russian "tea mushroom" ===
The process of brewing kombucha was introduced in [[Russia]] and [[Ukraine]] at the end of the 1800s, and became popular in the early 1900s. The kombucha culture is known locally as ''chayniy grib'', (чайный гриб - 'tea mushroom'), and the drink itself is referred to as ''grib'' (гриб - 'mushroom'), "tea [[kvass]]" or simply "[[kvass]]", although it differs from regular "[[kvass]]" which is not made from tea and is generally fermented only with yeast and not the other bacteria which ferment tea to form kombucha.
== Components ==
<!-- What would be awesome here is if someone could lay their hands on a scholarly article on the effects of kombucha that happened to list the components of kombucha. Also, the listed could be limited to things that are unique to kombucha. I removed amino acids, nucleic acids and enzymes because those two categories are so general as to be useless.-->
[[Image:Kombucha rosehip.jpg|thumb|right|150px|Kombucha flavoured with rosehip]]
Kombucha contains many different cultures along with several organic acids, active enzymes, amino acids, and polyphenols.<ref name="Stamets" />For the home brewer, there is no way to know the amounts of the components unless a sample is sent to a [[laboratory]]. The US [[Food and Drug Administration]] has no findings on the effects of kombucha.<ref>{{cite news | first=Brad | last=Stone | coauthors= | title=FDA CAUTIONS CONSUMERS ON "KOMBUCHA MUSHROOM TEA" | date=[[1995-03-23]] | publisher=[[FDA]] | url =http://www.fda.gov/bbs/topics/ANSWERS/ANS00650.html | work = | pages =2 | accessdate = 2008-02-09 | language = }}</ref> 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]], [[glucuronic acid]], [[lactic acid]], [[malic acid]], [[oxalic acid]], [[usnic acid]], as well as some [[Vitamin B|B-vitamins]].<ref>{{cite journal
|title=Antimicrobial And Antioxidant Activity Of Lemon Balm Kombucha
|doi=10.2298/APT0738165V
|url=http://www.doiserbia.nbs.bg.ac.yu/(A(LEQaRwCVyAEkAAAANWQzYjNhNjMtYjc2Mi00NDkzLTkxM2QtYWE0MTlhYTYyOGQxWFjX2eJbVjiuapiC3RRpn5ACeII1))/ft.aspx?id=1450-71880738165V
|year=2007
|author=Aleksandra, Velicanski
|journal=Acta periodica technologica
|pages=165
}}</ref>
== Health effects ==
A review of the published literature on the safety of kombucha suggests no specific oral toxicity in rats,<ref>[http://engine.cqvip.com/content/citation.dll?id=7418435 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<!-- Bot generated title -->]</ref> although other reports suggest that care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha.<ref>{{cite journal |last=Srinivasan MD |first=Radhika |coauthors=Susan Smolinske, PharmD & David Greenbaum MD |year=1997 |month=October |title=Probable Gastrointestinal Toxicity of Kombucha Tea Is This Beverage Healthy or Harmful? |journal=Journal of General Internal Medicine |volume=12 |issue=10 |pages =643–645 |doi=10.1046/j.1525-1497.1997.07127.x |url=http://www.blackwell-synergy.com/links/doi/10.1046/j.1525-1497.1997.07127.x |accessdate= }}</ref> It may also cause allergic reactions or other complications, such as hepatotoxicity<ref>[http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WB0-4HF5D8X-10&_user=489277&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000022679&_version=1&_urlVersion=0&_userid=489277&md5=c2f363944ebe05170331755ce7375c44 Kombucha "Mushroom" Hepatotoxicity]</ref>, and one should discontinue use or consult a medical professional if complications arise.<ref>http://home.mdconsult.com.laneproxy.stanford.edu/das/journal/view/61361402-2/N/596394?ja=79583&ANCHOR=text&PAGE=1.html</ref>
Kombucha is also low in calories, and thus a good alternative to other (fermented and non fermented) beverages as [[beer]], [[lemonade]], and [[fruit juice]] <ref>[http://www.post-gazette.com/pg/07158/791991-34.stm Kombucha low in calories]</ref>. Because of this, home production of kombucha is increasing in popularity. <ref>[http://www.instructables.com/id/Making-Kombucha/ Home Kombucha making]</ref>
==Claims==
Advocates believe that kombucha helps by competing with [[endogenous]] microbes without toxic constituents, when it's cultivated carefully. Increased [[glucuronic acid]] conjugates in the urine after kombucha consumption may support this hypothesis.
Early chemical analysis of kombucha brew suggested that glucuronic acid was a key component of it, perhaps assisting the [[liver]] by supplying more of the substance during detoxification. But more recent analysis of kombucha offer a different explanation, as outlined in the book in ''Analysis of Kombucha Ferments'' by Michael Roussin.<ref>{{cite web |url=http://www.kombucha-research.com/kcrg/aboutus.htm |title=About the Kombucha Consumer Research Group |accessdate= |last=Roussin |first=Michael R. |work=Kombucha-Research.com}}</ref> 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 any concentration.
But Roussin suggests that another component may have health benefits
: D - glucaro -1,4 [[lactone]], also known as [[glucaric acid]]. It serves as an inhibitor of the beta-[[glucuronidase]] [[enzyme]], a bacterial product from the gut microbiota that can cleave the glucuronic acid [[conjugates]] and send bodily wastes back into circulation, thus increasing the exposure time before the waste is ultimately excreted. Therefore, the active component of kombucha likely exerts its effect by preventing bacterial disruption of glucuronic acid conjugates and increasing the detoxification efficiency of the liver. Glucaric acid is being explored independently as a cancer preventive agent.<ref>{{cite journal |last=Walaszek |first=Z. |date=1990-10-08 |title=Potential use of D-glucaric acid derivatives in cancer prevention |journal=Cancer Letters |volume=54 |issue=1-2 |pages=1–8 |publisher=[[Elsevier]] Science Ireland |pmid=2208084 |url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2208084&dopt=Abstract |accessdate= |doi=10.1016/0304-3835(90)90083-A }}</ref>
Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels,<ref>{{cite journal|last=Phan |first=Tri Giang |coauthors=Jane Estell, Geoffrey Duggin, Ian Beer, Diane Smith and Mark J Ferson |year=1998 |title=Lead poisoning from drinking Kombucha tea brewed in a ceramic pot |journal=The Medical Journal of Australia |issue=169 |pages=644–646 |publisher=Australasian Medical Publishing Company |url=http://mja.com.au/public/issues/xmas98/phan/phan.html |accessdate= }}</ref> 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, green or brown in color.<ref>{{cite web |url=http://www.organic-kombucha.com/kombucha_mold_photos.html |title=Mold Indentification on Kombucha Mushroom Cultures |accessdate= |work=Organic-Kombucha.com}}</ref>
== 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]].
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) are dish soap clean so as not to contaminate the kombucha. For safety reasons, Kombucha should be brewed in food-grade glass containers only. Kombucha should not be brewed in lead crystal, ceramic, plastic, painted, or metallic containers including stainless steel, as the acidic solution can leach by-products into the finished product.<ref>{{cite book |last=Günther |first=Frank |title=Kombucha - Healthy beverage and natural remedy from the Far East. Its correct preparation and use |year=1995 |publisher=Ennsthaler Gesellschaft GmbH & Co |location= |language=English |isbn=978-3850683371}}</ref> Keeping cultures covered and in a clean environment also reduces the risk of introducing contaminants and bacteria.
[[Image:kombucha mold 2.jpg|right|thumb|150px|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 <ref name="Stamets">{{cite web |url=http://www.fungi.com/info/articles/blob.html
|title=The Manchurian Mushroom My Adventures with "The Blob"
|author=Paul Stamets
|publisher=Mushroom, The Journal
|year=1995
}}</ref> 4.5. A pH of less than 2.5 makes the drink too acidic for human consumption, while a pH greater than 4.5 increases the risk of contamination. Use of fresh "starter tea" and/or 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.<ref>{{cite web |url=http://www.organic-kombucha.com/kombucha_and_ph.html |title=Kombucha tea and pH reading |accessdate= |work=Organic-Kombucha.com}}</ref>
If mold does grow on the surface of the kombucha pellicle, or "mushroom," it is best to throw out the batch and start over.
== Additional observed effects ==
Aside from any possible health benefits, it can be intoxicating. It is generally characterized by mild euphoria, relaxation, and an overall sense of physical and mental well-being. Kombucha contains variable amounts of alcohol and caffeine, though the effects felt in drinking the beverage are disproportionately profound in comparison with the amount ingested, suggesting something more at work.{{Fact|date=June 2008}} Alcohol amounts vary from 0.5% to 1.5%, depending on anaerobic brewing time and proportions of microbe. <ref>{{cite web
|url=http://www.happyherbalist.com/second%20stage%20fermentation.htm
|title=Second Stage Fermentation
}}</ref> [[Louis Pasteur|Pasteur]] said that alkaline fermentation increases alcohol content. Commercial preparations are typically 0.5% for distribution and safety reasons. It can be hard to distinguish [[ale]]-[[fungus]] from kombucha.
<ref>{{cite journal
|publisher=Alcohol, Clinical Experimental Research.
|year=1993
|pages=1119–23.
|title=Acute effects of alcohol administration on regional cerebral blood flow: the role of acetate
|url=http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=DetailsSearch&Term=(%22acetic+acid%22%5BMeSH+Terms%5D+OR+(%22acetic%22%5BAll+Fields%5D+AND+%22acid%22%5BAll+Fields%5D)+OR+%22acetic+acid%22%5BAll+Fields%5D+OR+%22vinegar%22%5BAll+Fields%5D)+AND+%22cerebral+blood+flow%22%5BAll+Fields%5D
|quote=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.
|pmid=8116820
}}</ref>Another possible cause of these effects is the psychoactive amino acid [[L-theanine]], which is naturally present in tea.<!-- Citation request should be in article devoted to amino acid named for its presence in tea. --> Stimulation of the circulatory and immune systems, and associated glandular releases, may also account for some of these effects. Some reports of more intense effects could be explained by toxins resulting from contamination <ref name="Stamets" /><ref>{{cite web
|url=http://www.cdc.gov/mmwr/preview/mmwrhtml/00039742.htm
|publisher=Centers for Disease Control
|title=Unexplained Severe Illness Possibly Associated with Consumption of Kombucha Tea -- Iowa, 1995
}}</ref>of the culture.
==See also==
*[[Tibicos]]
==References==
{{reflist}}
*Kombucha Center and FAQ: [http://www.bestweb.net/~om/~kombu]
*Tietze, Harald W.: ''Kombucha - The Miracle Fungus''. Gateway Books. ISBN 1-85860-029-4.
*Dipti, et al. ''Lead induced oxidative stress: beneficial effects of Kombucha tea''. Biomed Environ Sci. 2003 Sep;16(3):276-82.
*Ernst, et al. ''[http://content.karger.com/produktedb/produkte.asp?typ=fulltext&file=FKM2003010002085 Kombucha: a systematic review of the clinical evidence]''. Forsch Komplementarmed Klass Naturheilkd / Research in Complementary and Classical Natural Medicine 2003;10:85-87.
*Pauline, et al. ''Studies on toxicity, anti-stress and hepato-protective properties of Kombucha tea''. Biomed Environ Sci. 2001 Sep;14(3):207-13.
* Teoh, et al. [http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-4C76F1S-4&_coverDate=09%2F01%2F2004&_alid=200541604&_rdoc=1&_fmt=&_orig=search&_qd=1&_cdi=5061&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=bcb71b7e565afc178a27e6f054444226 Yeast ecology of Kombucha fermentation]. Int J Food Microbiol. 2004 Sep 1;95(2):119-26.
*Frank, Günther W.: ''Kombucha - Healthy beverage and natural remedy from the Far East. Its correct preparation and use'', Ennsthaler Gesellschaft GmbH & Co KG: 1995, ISBN 978-3850683371
==External links==
{{commonscat|Kombucha}}
* [http://users.bestweb.net/~om/kmi/manual.html How To Make Kombucha Manual]
* [http://www.wikihow.com/Make-Kombucha-Tea The Wiki-how on making Kombucha]
* [http://www.kombu.de/ The Kombucha Journal in 30 languages]
* [news:/rec.crafts.brewing Old-style forum about mycology.]
* [http://users.bestweb.net/~om/kmi/kombuchadrops.html Kombucha Drops Kombucha Extract Information]
* [http://www.bestweb.net/~om/~kombu The Kombucha Center and FAQ]
* [http://www.getkombucha.com/faq.html Kombucha FAQ]
[[Category:Fermented beverages]]
[[Category:Fermented foods]]
[[Category:Carbonated drinks]]
[[Category:Tea]]
[[Category:Chinese tea]]
[[Category:Mycology]]
[[Category:Toxicology]]
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