Su Jingqian, Tan Qingqing, Tang Qian, Tong Zhiyong, Yang Minhe
Fujian Key Laboratory of Innate Immune Biology, College of Life Science, Biomedical Research Center of South China, Fujian Normal University, Fuzhou, China.
Front Microbiol. 2023 Sep 14;14:1254014. doi: 10.3389/fmicb.2023.1254014. eCollection 2023.
Kombucha is a customary tea-based beverage that is produced through the process of fermenting a mixture of tea and sugar water with symbiotic culture of bacteria and yeast (SCOBY). Traditional kombucha has various beneficial effects and can improve immunity. The significant market share of Kombucha can be attributed to the growing consumer inclination towards healthy foods within the functional beverage industry. The research focus has recently expanded from the probiotics of traditional black tea kombucha to encompass other teas, Chinese herbs, plant materials, and alternative substrates. There is a lack of comprehensive literature reviews focusing on substance transformation, functional, active substances, and efficacy mechanisms of alternative kombucha substrates. This article aimed to bridge this gap by providing an in-depth review of the biological transformation pathways of kombucha metabolites and alternative substrates. The review offers valuable insights into kombucha research, including substance metabolism and transformation, efficacy, pharmacological mechanism, and the purification of active components, offering direction and focus for further studies in this field.
康普茶是一种传统的茶基饮料，它是通过用细菌和酵母共生培养物（SCOBY）发酵茶和糖水的混合物而制成的。传统康普茶具有多种有益功效，能够提高免疫力。康普茶显著的市场份额可归因于功能性饮料行业内消费者对健康食品日益增长的偏好。最近，研究重点已从传统红茶康普茶的益生菌扩展到包括其他茶叶、中草药、植物材料和替代底物。目前缺乏针对替代康普茶底物的物质转化、功能、活性物质和功效机制的全面文献综述。本文旨在通过深入综述康普茶代谢产物和替代底物的生物转化途径来弥补这一空白。该综述为康普茶研究提供了有价值的见解，包括物质代谢与转化、功效、药理机制以及活性成分的纯化，为该领域的进一步研究提供了方向和重点。
