https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221066/
Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome
By Ann Qi Chong, Siew Wen Lau, Nyuk Ling Chin,* Rosnita A. Talib, and Roseliza Kadir Basha
Laurent Dufossé, Academic Editor
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
Keywords: kombucha, kefir, fermentation, micro-organisms, benefits, health
Common Benefits of Kombucha and Kefir:
Antioxidant
Reductions in blood pressure and cholesterol
Anti-inflammatory and modulating immunity
Anticancer and antimutagenic
Antimicrobia
Antidiabetic
Detoxification and protection of liver and blood
Conclusions
Fermentation has brought about the creation of functional beverages, such as kombucha and kefir, which share a common feature of being produced by the action of starter cultures, namely SCOBY and kefir grains, respectively, in a sugar-containing liquid. In kombucha, the dominant micro-organisms are acetic acid bacteria and yeast, while in kefir, lactic acid bacteria and yeast play the dominant roles in the fermentation process. The microbial communities of these functional beverages are significantly different based on the substrates and origins of the starter culture used, resulting in overlapping yet distinct health benefits. Both beverages contain probiotics and polyphenols, which scavenge free radicals and protect the body from oxidative attacks, which may help prevent hypertension and atherosclerosis. Bioactive peptides, GIcUA, and catechins are some of the metabolites that may act as immunity modulators. Kombucha and kefir display anticancer properties, contributed by catechins and verbascoside in kombucha and antimutagenic components in kefir. These beverages may also protect the body from microbial attacks and have shown their potential in controlling diabetic conditions and liver problems. Addressing the challenges and limitations through ongoing research is crucial for recognising the potential benefits of kombucha and kefir. This could ultimately lead to advancements in the field, promoting longevity and well-being.
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