Study demonstrates the fat-burning potential of kombucha | study | Kombucha | ancient drink

Kombucha, an ancient drink made from a symbiotic colony of bacteria and yeast, has been taking the wellness world by storm lately. As its popularity increases, new research suggests that kombucha may offer an enticing metabolic boost—no calorie counting or burpees required.

Potential fat-fighting powers

Kombucha has been touted for its possible health benefits, including its ability to lower blood pressure, prevent cancer, and protect against metabolic diseases.

Although these advantages are believed to be due to the drink’s probiotic microbes, rigorous scientific examination of these effects has been limited.

In a new study, researchers investigated the impact of kombucha tea microbes on metabolism using the microscopic roundworm C. elegans as a model organism. The study, published in PLOS Geneticsrevealed that yeast and bacteria from kombucha tea colonized the worms’ intestines, inducing metabolic changes reminiscent of fasting.

These probiotic microbes altered the expression of genes involved in fat metabolism, leading to an increase in proteins responsible for breaking down fat and a decrease in those involved in the synthesis of triglycerides, the most common types of fat in the body. This metabolic change resulted in reduced fat accumulation in the worms, according to the researchers.

These findings suggest that simply drinking kombucha can reduce body fat without requiring any reduction in food intake.

Microbes induced a “fasting-like” state

“These findings suggest that kombucha tea microbes trigger a fasting-like state in the host, even in the presence of sufficient nutrients,” the study authors noted in a press release.

Rob Dowen, assistant professor in the Department of Cell Biology and Physiology at the University of North Carolina-Chapel Hill, told The Epoch Times that he was “very surprised” to discover that the probiotic microbes in kombucha could colonize the worms’ intestines and stimulate a response. metabolism similar to fasting, although the animals did not present defects in the intestinal absorption of nutrients.

“Incredible as it may seem, this response was only observed in animals that consumed microbes isolated from a long-term, fully fermented kombucha tea culture, not a simple mixture of non-fermenting microbes associated with kombucha,” he added.

This suggests that microbial metabolites produced during the fermentation process may be shaping metabolic pathways in the host, Dowen said.

However, more research is needed to confirm whether a similar effect occurs in humans. “Our results will need to be substantiated and expanded in mammalian model systems to better inform how kombucha consumption affects human physiology,” he added.

Future directions for this work include exploring whether the findings translate to mammalian systems, which would involve the use of mouse models.

Kombucha is not for everyone

Although kombucha is a rich source of probiotics and antioxidants, the drink can have unpleasant side effects for some people.

Kombucha tea is known to cause stomach upsets, jaundice, and allergic reactions in some people. Pregnant women, breastfeeding mothers and people with weakened immune systems are also advised to avoid consumption.

Other problems can arise when kombucha is brewed at home rather than purchased from a store. A major concern is the risk of dangerous bacteria growing in improper homebrewing conditions, making kombucha unsafe for consumption.

Another potential problem is lead poisoningwhich can occur if kombucha is brewed in ceramic vessels that contain lead, as compounds in the tea can cause lead to leach from the ceramic glaze.

Kombucha is also highly acidic and typically contains sugar, which is not ideal for oral health.

© Copyright. All Rights Reserved to Epoch Times Brasil 2011-2024