Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy properties. It includes organic acids, minerals and vitamins originating mainly from tea, amino acids, and biologically active compounds—polyphenols in particular. Kombucha is prepared mainly in the form of black tea, but other tea types are increasingly often used as well, which can significantly impact its content and health benefits. This work shows that the type of tea has a significant influence on the parameters associated with the antioxidant potential, pH, as well as the content of acetic acid, alcohol or sugar. Red tea and green tea on the 1st and 14th day of fermentation are a particularly prominent source of antioxidants, especially polyphenols, including flavonoids. Therefore, the choice of other tea types than the traditionally used black tea and the subjection of these tea types to fermentation seems to be beneficial in terms of the healthy properties of kombucha.

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Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea.

Short-chain fatty acids (SCFAs), as products of intestinal bacterial metabolism, are particularly relevant in the diagnosis of intestinal dysbiosis. The most common studies of microbiome metabolites include butyric acid, propionic acid and acetic acid, which occur in varying proportions depending on diet, age, coexisting disease and other factors. During pregnancy, metabolic changes related to the protection of energy homeostasis are of fundamental importance for the developing fetus, its future metabolic fate and the mother’s health. SCFAs act as signaling molecules that regulate the body’s energy balance through G-protein receptors. GPR41 receptors affect metabolism through the microflora, while GPR43 receptors are recognized as a molecular link between diet, microflora, gastrointestinal tract, immunity and the inflammatory response. The possible mechanism by which the gut microflora may contribute to fat storage, as well as the occurrence of gestational insulin resistance, is blocking the expression of the fasting-induced adipose factor. SCFAs, in particular propionic acid via GPR, determine the development and metabolic programming of the fetus in pregnant women. The mechanisms regulating lipid metabolism during pregnancy are similar to those found in obese people and those with impaired microbiome and its metabolites. The implications of SCFAs and metabolic disorders during pregnancy are therefore critical to maternal health and neonatal development. In this review paper, we summarize the current knowledge about SCFAs, their potential impact and possible mechanisms of action in relation to maternal metabolism during pregnancy. Therefore, they constitute a contemporary challenge to practical nutritional therapy. Material and methods: The PubMed database were searched for “pregnancy”, “lipids”, “SCFA” in conjunction with “diabetes”, “hypertension”, and “microbiota”, and searches were limited to work published for a period not exceeding 20 years in the past. Out of 2927 publication items, 2778 papers were excluded from the analysis, due to being unrelated to the main topic, conference summaries and/or articles written in a language other than English, while the remaining 126 publications were included in the analysis.

https://www.mdpi.com/2072-6643/13/4/1244/pdf

Short-Chain Fatty Acids, Maternal Microbiota and Metabolism in Pregnancy.

The gut microbiota is a complex and dynamic ecosystem essential for the proper functioning of the organism, affecting the health and disease status of the individuals. There is continuous and bidirectional communication between gut microbiota and the host, conforming to a unique entity known as “holobiont”. Among these crosstalk mechanisms, the gut microbiota synthesizes a broad spectrum of bioactive compounds or metabolites which exert pleiotropic effects on the human organism. Many of these microbial metabolites can cross the blood–brain barrier (BBB) or have significant effects on the brain, playing a key role in the so-called microbiota-gut-brain axis. An altered microbiota-gut-brain (MGB) axis is a major characteristic of many neuropsychiatric disorders, including major depressive disorder (MDD). Significative differences between gut eubiosis and dysbiosis in mental disorders like MDD with their different metabolite composition and concentrations are being discussed. In the present review, the main microbial metabolites (short-chain fatty acids -SCFAs-, bile acids, amino acids, tryptophan -trp- derivatives, and more), their signaling pathways and functions will be summarized to explain part of MDD pathophysiology. Conclusions from promising translational approaches related to microbial metabolome will be addressed in more depth to discuss their possible clinical value in the management of MDD patients.

/pdf/gut-microbiota-metabolites-in-major-depressive-disorder-deep-ut3enzkg.pdf

Gut Microbiota Metabolites in Major Depressive Disorder—Deep Insights into Their Pathophysiological Role and Potential Translational Applications

Plant materials play a very significant role as components of products being used both for medicinal and cosmetic purposes. Due to the high content of active substances, they can play an important role as extracts with antioxidant, regenerative, and antiaging properties. The skin aging process depends on various pathological and physiological processes, among which the degradation of extracellular matrix biomolecules such as collagen and elastin, which significantly affect the maintenance of good skin condition, is very important. The secondary metabolites and plant extracts may have collagenase and elastase inhibitory activity. This activity is mainly due to the high content of a wide range of various biologically active compounds, such as polyphenols, which include, among others, flavonoids, phenolic acids, tocopherols, and tannins. The work involved a comprehensive assessment of the plant from Apiaceae family such as Meum athamanticum L., Centella asiatica L., and Aegopodium podagraria L. extract as a multifunctional raw material. During study antioxidant properties, phenolic compounds and flavonoids content, effect on collagenase and elastase enzyme activity (antiaging effect), cytotoxic properties on skin cells (keratinocytes and fibroblasts), and cell migration capacity were analyzed. It has been shown that the highest antioxidant capacity can be observed for the extract of herb of Aegopodium podagraria L. When the concentration reached 5% all tested extracts had a positive effect on the cell proliferation of both keratinocytes and fibroblasts. It turned out that the most promising inhibitor of collagenase and elastase enzymes was the extract from Aegopodium podagraria, which inhibits the activity of both enzymes by over 70% in the concentration of 5% positively affecting the condition of skin cells.

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Comparison of the Antiaging and Protective Properties of Plants from the Apiaceae Family.

Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics.

https://www.mdpi.com/2304-8158/11/9/1283/pdf?version=1651308849

Role of Lactic Acid Bacteria in Food Preservation and Safety

The gut microbiota have gained much scientific attention recently. Apart from unravelling the taxonomic data, we should understand how the altered microbiota structure corresponds to functions of this complex ecosystem. The metabolites of intestinal microorganisms, especially bacteria, exert pleiotropic effects on the human organism and contribute to the host systemic balance. These molecules play key roles in regulating immune and metabolic processes. A subset of them affect the gut brain axis signaling and balance the mental wellbeing. Neurotransmitters, short chain fatty acids, tryptophan catabolites, bile acids and phosphatidylcholine, choline, serotonin, and L-carnitine metabolites possess high neuroactive potential. A scoping literature search in PubMed/Embase was conducted up until 20 June 2020, using three major search terms "microbiota metabolites" AND "gut brain axis" AND "mental health". This review aimed to enhance our knowledge regarding the gut microbiota functional capacity, and support current and future attempts to create new compounds for future clinical interventions.

https://www.mdpi.com/2072-6643/12/11/3369/pdf

Gut Biofactory-Neurocompetent Metabolites within the Gastrointestinal Tract. A Scoping Review.

Introduction. Kombucha is a fermented tea beverage produced by using a symbiotic culture of bacteria and yeast, so-called SCOBY. The tea fungus comes from the regions of East Asia, and was brought to Europe from eastern Siberia. Kombucha is also known under other names, modst commonly as Chinese or Japanese mushroom. In process of fermentation of kombucha many metabolites are produced which are responsible for its pro-health properties. Objective. The aim of the study is to present a review of the current state of knowledge concerning the chemical reactions, and chemical and microbiological composition of kombucha. Brief description of the state of knowledge. The components found in the beverage are organic acids, mainly acetic acid, vitamins and mineral components, polyphenols, flavonoids, enzymes and fats, as well as sugars. In microbiological terms, it is a mixture of acetic acid and lactic acid bacteria and yeast. Acetobacter xylinum bacteria and Schizosaccharomyces pombe yeast are most often present in the beverage. Yeast cells consume most of the fructose in the process of glycolysis, producing ethanol and carbon dioxide. In turn, ethanol is converted into acetic acid due to acetic acid bacteria present in the beverage. Kombucha shows antimicrobial, antioxidant, anti-diabetic properties, reducing the level of cholesterol, supporting the immune system, and also stimulating liver detoxification. Conclusion. Differences in chemical and microbiological composition of kombucha depend mainly on the variety and type of tea, the amount of sugar used, temperature, pH, and fermentation time.

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Characteristics and biochemical composition of kombucha – fermented tea

Zawartość polifenoli w ekstraktach z podagrycznika pospolitego (Aegopodium podagraria L.) oraz ich aktywność przeciwgronkowcowa

Streszczenie Wprowadzenie i cel pracy. Fermentacja jest znaną i powszechnie praktykowaną metodą przetwórstwa żywności, zwiększającą zarówno właściwości odżywcze, jak i sensoryczne produktów spożywczych. Dzięki obecności określonych mikroorganizmów produkty te są wzbogacone w peptydy bioaktywne oraz inne związki chemiczne, tworząc żywność funkcjonalną wspierającą zdrowie człowieka. Dodatkowo roślinne napoje fermentowane mogą stanowić łatwo dostępną alternatywę fermentowanych produktów mlecznych dla osób z nietolerancją laktozy lub alergią na białka mleka. Celem niniejszego artykułu był przegląd prac dotyczących napoju fermentowanego tepache w celu określenia jego potencjału prozdrowotnego oraz możliwości wykorzystania go w profilaktyce wybranych dolegliwości i jednostek chorobowych. Opis stanu wiedzy. Tepache jest tradycyjnym meksykańskim fermentowanym napojem produkowanym z ananasa. Jest ceniony za unikalny smak i aromat, a także łatwość oraz szybkość wykonania. Wyizolowano z niego szczepy bakterii, takie jak Lactobacillus pentosus, L. paracasei, L. plantarum oraz L. lactis czy drożdże z rodzaju Saccharomyces. Drobnoustroje występujące w tepache wspierają prawidłową mikroflorę gospodarza, modulują układ odpornościowy oraz regulują pracę układu pokarmowego. Ponadto, dzięki właściwościom antybiotycznym oraz przeciwgrzybiczym, tepache stanowi bezpieczną dla człowieka żywność o potencjalnym działaniu prozdrowotnym. Podsumowanie. Ze względu na niewystarczającą liczbę prac dotyczących właściwości prozdrowotnych tepache istnieje potrzeba przeprowadzenia poszerzonych badań dokumentujących szczegółowy skład mikrobiologiczny oraz bezpośredni wpływ tepache na funkcjonowanie organizmu człowieka.

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Health-promoting potential and microbial composition of fermented drink tepache

Introduction and objective. Mycotoxins are secondary metabolites of filamentous fungi. Occurring in food, they pose a threat to the health of consumers, being highly toxic substances. The effects associated with acute poisoning or chronic moderate exposure to fungal toxins are mainly based on cytotoxic, carcinogenic and inducing inflammation and oxidative stress in the organism. The aim of the review was to summarize the available information on the occurrence of ochratoxin A, deoxynivalenol and T-2 and HT-2 toxins in food and the effects on the human body. State of knowledge. Ochratoxin A is a common toxin recognized by the International Agency for Research on Cancer as potentially carcinogenic. The food groups most exposed to contamination are cereal products, grapes, coffee and cocoa. Deoxynivalenol, produced by soil fungi of the genus Fusarium, is mainly found in grain products – wheat, oats, barley, rye and rice. Its excessive exposure is associated with gastrointestinal symptoms, including severe vomiting and diarrhea. Exposure to mycotoxins occurring in food can be reduced by maintaining optimamum conditions for storing raw materials, sterile production line, disinfecting feed and food, and reducing bioavailability, thanks to the use of absorbents. Additionally, as demonstrated with T-2 and HT-2 toxins, the effects of mycotoxin exposure can be counteracted by increasing antioxidant intake. Conclusion. Food contamination with mycotoxins is a serious problem in food processing. It seems appropriate to set standards for acceptable levels of mycotoxins for a wider group of food products.

http://www.monz.pl/pdf-135771-67037?filename=Ochratoxin A_.pdf

Karolina Jakubczyk

Papers

Gut Biofactory-Neurocompetent Metabolites within the Gastrointestinal Tract. A Scoping Review.

Characteristics and biochemical composition of kombucha – fermented tea

Zawartość polifenoli w ekstraktach z podagrycznika pospolitego (Aegopodium podagraria L.) oraz ich aktywność przeciwgronkowcowa

Health-promoting potential and microbial composition of fermented drink tepache

Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body