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DOI 10.23648/UMBJ.2018.32.22706

УДК 579.61

 

АНТИБАКТЕРИАЛЬНЫЙ ПОТЕНЦИАЛ И ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ЧАЙНОГО ГРИБА

 

Е.В. Алиева1, К.М. Болтачева2, Л.Д. Тимченко3, Н.И. Бондарева3, Ю.М. Добрыня3

1 ФГБОУ ВО «Ставропольский государственный медицинский университет» Минздрава России, г. Ставрополь, Россия;

2 ФГБОУ ВО «Московский государственный медико-стоматологический университет им. А.И. Евдокимова», г. Москва, Россия;

3 ФГАОУ ВО «Северо-Кавказский федеральный университет», г. Ставрополь, Россия

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Культура Medusomyces gisevi (чайный гриб, комбуча) с давних времен широко используется населением в пищевых целях, а также в качестве природного профилактического и лекарственного средства. Многими людьми напиток из чайного гриба по тем или иным причинам применяется для самолечения в случаях, когда в основе патогенеза заболеваний лежит микробная агрессия. И хотя доказано, что метаболиты чайного гриба отличаются богатым поликомпонентным составом, очевидно, что изучение свойств напитка на его основе входит в число важных задач современной медицины в силу наличия противоречивых данных о его применении и эффектах. В связи с этим авторами был выполнен анализ литературных сведений, посвященных перспективам применения и свойствам культуральной жидкости Medusomyces gisevi (чайный гриб). При составлении данного обзора было проанализировано большое количество литературных источников последних десятилетий, преимущественно иностранных. Выяснено, что исследования влияния чайного гриба в настоящее время и ранее проводились в подавляющем большинстве случаев на экспериментальных моделях, в то время как клинические испытания велись очень ограниченно. Среди доказанных свойств чайного гриба отмечены антиоксидантные, дезинтоксикационные, противовоспалительные, иммуностимулирующие, гиполипидемические и др. Большим количеством авторов доказан выраженный бактериостатический и бактерицидный эффект метаболитов чайного гриба в отношении широкого спектра патогенных микроорганизмов. Очевидно, что с учетом роста популярности профилактического и лечебного использования напитка из чайного гриба увеличивается необходимость масштабных исследований, в т.ч. клинических, для оценки фармакологических возможностей Medusomyces gisevi и его метаболитов.

Ключевые слова: чайный гриб, Medusomyces gisevi, комбуча, антибактериальные свойства.

 

Литература

1. Jarrell J., Cal T., Bennett J.W. The kombucha consortia of yeasts and bacteria. Mycologist. 2000; 14: 166–170.

2. Dutta D., Gachhui R. Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea. Int. J. Syst. Evol. Microbiol. 2007; 57: 353–357.

3. Murugesan G.S., Sathishkumar M., Jayabalan R., Binupriya A.R., Swaminathan K., Yun S.E. Hepatoprotective and curative properties of Kombucha tea against carbon tetrachlorideinduced toxicity. J. Microbiol. Biotechnol. 2009; 19 (4): 397–402.

4. Даниэлян Л.Т. Чайный гриб и его биологические особенности. М.: Медицина; 2005. 176.

5. Jayabalan R., Marimuthu S., Swaminathan K. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chem. 2007; 102: 392–398.

6. Konovalov I.N., Semenova M.N. K fiziologii «Cajnogo Griba». Bot. Zurnal (Moscow). 1955; 40: 567–570.

7. Hauser S.P. Dr. Sklenar’s kombucha mushroom infusion-a biological cancer therapy. Documentation No. 18. Schweiz Rundsch Med. Prax. 1990; 79: 243–246.

8. Bauer-Petrovska B., Petrushevska-Tozi L. Mineral and water-soluble vitamin contents in the kombucha drink. Int. J. Food Sci. Technol. 2000; 35: 201–205.

9. Velicanski A.S., Cvetkovic D.D., Markov S.L. Characteristics of kombucha fermentation on medicinal herbs from Lamiaceae family. Roum. Biotechnol. Lett. 2013; 18: 8034–8042.

10. Vitas J.S., Malbasa R.V., Grahovac J.A., Loncar E.S. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory. Chem. Ind. Chem. Eng. Q. 2013; 19: 129–139.

11. Sreeramulu G., Zhu Y., Knol W. Kombucha fermentation and its antimicrobial activity. J. Agric. Food. Chem. 2000; 48: 2589–2594.

12. Jayabalan R., Subathradevi Marimuthu P., Sathishkumar M., Swaminathan K. Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chem. 2008; 109: 227–234.

13. Нуралиев Ю. Лекарственные растения. Душанбе: Маориф; 1988. 288.

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16. Perron A.D., Patterson J.A., Yanofski N.N. Kombucha «mushroom» hepatotoxicity. Ann. Emerg. Med. 1995; 26: 660–661.

17. Currier R.W., Goddard J., Buechler K. Unexplained severe illness possibly associated with consumption of Kombucha tea. J. Am. Med. Assoc. 1995; 44: 892–900.

18. Srinivasan R., Smolinske S., Greenbaum D. Probable gastrointestinal toxicity of kombucha tea. J. Gen. Intern. Med. 1997; 12: 643–644.

19. Kovacevic Z., Davidovic G., Vuckovic-Filipovic J., Janicijevic-Etrovic M.A., Janicijevic K., Popovic A.A. Toxic hepatitis caused the kombucha tea – Case Report. Maced. J. Med. Sci. 2014; 7 (1): 128–131.

20. Jayabalan R., Malbasa R.V., Loncar E.S., Vitas J.S. A Review on Kombucha Tea – Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviewsin Food Science and Food Safety. 2014; 13: 538–550.

21. Malbasa R.V., Loncar E.S., Vitas J.S., Canadanovic-Brunet J.M. Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chem. 2011; 127: 1727–1731.

22. Dufresne C., Farnworth E. Tea, kombucha, and health: a review. Food Res. Int. 2000; 4: 409–421.

23. Steinkraus K.H., Shapiro K.B., Hotchkiss J.H., Mortlock R.P. Investigations into the antibiotic activity of tea fungus/kombucha beverage. Acta Biotechnol. 1996; 16: 199–205.

24. Greenwalt C.J., Steinkraus K.H., Ledford R.A. Kombucha, the fermented tea: micro-biology, composition, and claimed health еffects. J. Food Prot. 2000; 63 (7): 976–981.

25. Sreeramulu G., Zhu Y., Knol W. Characterization of antimicrobial activity in kombucha fermentation. Acta Biotechnol. 2001; 21: 49–56.

26. Cvetkoviс D.D., Markov S.L., Veliсanski A. Antimicrobial activiti of kombucha made from Rtanj tea. Hemijska Industrija. 2005; 59: 248.

27. Talawat S., Ahantharik P., Laohwiwattanakul S., Premsuk A., Ratanano S. Efficacy of fermented teas in antibacterial activity. J. Nat. Sci. 2006; 40: 925–933.

28. Battikh H., Chaieb K., Bakhrouf A., Ammar E. Antibacterial and antifungal activities of black and green kombucha teas. J. Food Biochem. 2012; 37: 231–236.

29. Кароматов И.Д. Чайный гриб и его использование в лечебной практике. European science review. 2014; 3: 47–49.

 

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DOI 10.23648/UMBJ.2018.32.22706

 

ANTIBACTERIAL POTENTIAL AND PROSPECTS FOR KOMBUCHA USE

 

E.V. Alieva1, K.M. Boltacheva2, L.D. Timchenko3, N.I. Bondareva3, Yu.M. Dobrynya3

1 Stavropol State Medical University, Ministry of Health of the Russian Federation, Stavropol, Russia;

2 Moscow State University of Medicine and Dentistry named after A.I Evdokimov, Moscow, Russia;

3 North Caucasus Federal University, Stavopol, Russia

e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Medusomyces gisevi (tea mushroom, kombucha) has been widely used by the population for a long time. It is used as a functional beverage and as a natural prophylactic and medicinal substance for health benefits. For many reasons, kombucha drink is used for self-treatment in cases when microbial aggression is the basis of disease process. Although it has been proven that kombucha metabolites are of a rich multicomponent composition, it is obvious that to study kombucha tea effects is an important task of modern medicine as there are contradictory data on its use and effects. Thus, the authors studied literature on prospects and properties of Medusomyces gisevi (Kombucha). For this review, a large number of literary sources, mostly foreign, were analyzed. It has been found that in the vast majority of cases studies of kombucha effect were and are carried out on experimental models, while there have been only a few clinical trials. Kombucha tea is said to have antioxidant, detoxification, anti-inflammatory, immunostimulating, lipid-lowering effect, etc. A large number of authors proved the pronounced bacteriostatic and bactericidal effect of tea fungus metabolites on a wide range of pathogenic microorganisms. Obviously, given the growing popularity of preventive and therapeutic use of kombucha tea, the need for its large-scale research, including clinical, is increasing. Such studies are necessary to assess the pharmacological effects of Medusomyces gisevi and its metabolites.

Keywords: tea mushroom, Medusomyces gisevi, kombucha, antibacterial properties.

 

References

1. Jarrell J., Cal T., Bennett J.W. The kombucha consortia of yeasts and bacteria. Mycologist. 2000; 14: 166–170.

2. Dutta D., Gachhui R. Nitrogen-fixing and cellulose-producing Gluconacetobacter kombuchae sp. nov., isolated from Kombucha tea. Int. J. Syst. Evol. Microbiol. 2007; 57: 353–357.

3. Murugesan G.S., Sathishkumar M., Jayabalan R., Binupriya A.R., Swaminathan K., Yun S.E. Hepatoprotective and curative properties of Kombucha tea against carbon tetrachlorideinduced toxicity. J. Microbiol. Biotechnol. 2009; 19 (4): 397–402.

4. Danielyan L.T. Chaynyy grib i ego biologicheskie osobennosti [Tea mushroom and its biological properties]. Moscow: Meditsina; 2005. 176 (in Russian).

5. Jayabalan R., Marimuthu S., Swaminathan K. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chem. 2007; 102: 392–398.

6. Konovalov I.N., Semenova M.N. K fiziologii «Cajnogo Griba». Bot. Zurnal (Moscow). 1955; 40: 567–570.

7. Hauser S.P. Dr. Sklenar’s kombucha mushroom infusion-a biological cancer therapy. Documentation No. 18. Schweiz Rundsch Med. Prax. 1990; 79: 243–246.

8. Bauer-Petrovska B., Petrushevska-Tozi L. Mineral and water-soluble vitamin contents in the kombucha drink. Int. J. Food Sci. Technol. 2000; 35: 201–205.

9. Velicanski A.S., Cvetkovic D.D., Markov S.L. Characteristics of kombucha fermentation on medicinal herbs from Lamiaceae family. Roum. Biotechnol. Lett. 2013; 18: 8034–8042.

10. Vitas J.S., Malbasa R.V., Grahovac J.A., Loncar E.S. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory. Chem. Ind. Chem. Eng. Q. 2013; 19: 129–139.

11. Sreeramulu G., Zhu Y., Knol W. Kombucha fermentation and its antimicrobial activity. J. Agric. Food. Chem. 2000; 48: 2589–2594.

12. Jayabalan R., Subathradevi Marimuthu P., Sathishkumar M., Swaminathan K. Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chem. 2008; 109: 227–234.

13. Nuraliev Yu. Lekarstvennye rasteniya [Medicinal herbs]. Dushanbe: Maorif; 1988. 288 (in Russian).

14. Shcheglova A.V. Chaynyy grib. Chudo-tselitel' v trekhlitrovoy banke [Tea mushroom. Wonderful healer in a three-liter jar]. Moscow: Ripol klassik; 2005. 64 (in Russian).

15. Neumyvakin I.P. Chaynyy grib – prirodnyy tselitel'. Mify i real'nost' [Kombucha as a natural healer. Myths and reality]. St. Petersburg: DILYa; 2007. 60 (in Russian).

16. Perron A.D., Patterson J.A., Yanofski N.N. Kombucha «mushroom» hepatotoxicity. Ann. Emerg. Med. 1995; 26: 660–661.

17. Currier R.W., Goddard J., Buechler K. Unexplained severe illness possibly associated with consumption of Kombucha tea. J. Am. Med. Assoc. 1995; 44: 892–900.

18. Srinivasan R., Smolinske S., Greenbaum D. Probable gastrointestinal toxicity of kombucha tea. J. Gen. Intern. Med. 1997; 12: 643–644.

19. Kovacevic Z., Davidovic G., Vuckovic-Filipovic J., Janicijevic-Etrovic M.A., Janicijevic K., Popovic A.A. Toxic hepatitis caused the kombucha tea – Case Report. Maced. J. Med. Sci. 2014; 7 (1): 128–131.

20. Jayabalan R., Malbasa R.V., Loncar E.S., Vitas J.S. A Review on Kombucha Tea – Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Comprehensive Reviewsin Food Science and Food Safety. 2014; 13: 538–550.

21. Malbasa R.V., Loncar E.S., Vitas J.S., Canadanovic-Brunet J.M. Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chem. 2011; 127: 1727–1731.

22. Dufresne C., Farnworth E. Tea, kombucha, and health: a review. Food Res. Int. 2000; 4: 409–421.

23. Steinkraus K.H., Shapiro K.B., Hotchkiss J.H., Mortlock R.P. Investigations into the antibiotic activity of tea fungus/kombucha beverage. Acta Biotechnol. 1996; 16: 199–205.

24. Greenwalt C.J., Steinkraus K.H., Ledford R.A. Kombucha, the fermented tea: micro-biology, composition, and claimed health еffects. J. Food Prot. 2000; 63 (7): 976–981.

25. Sreeramulu G., Zhu Y., Knol W. Characterization of antimicrobial activity in kombucha fermentation. Acta Biotechnol. 2001; 21: 49–56.

26. Cvetkoviс D.D., Markov S.L., Veliсanski A. Antimicrobial activiti of kombucha made from Rtanj tea. Hemijska Industrija. 2005; 59: 248.

27. Talawat S., Ahantharik P., Laohwiwattanakul S., Premsuk A., Ratanano S. Efficacy of fermented teas in antibacterial activity. J. Nat. Sci. 2006; 40: 925–933.

28. Battikh H., Chaieb K., Bakhrouf A., Ammar E. Antibacterial and antifungal activities of black and green kombucha teas. J. Food Biochem. 2012; 37: 231–236.

29. Karomatov I.D. Chaynyy grib i ego ispol'zovanie v lechebnoy praktike [Kombucha and its use in medical practice]. European science review. 2014; 3: 47–49 (in Russian).