Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation

Frontiers in Nutrition

Nutrition

Chloe Christensen¹  Car Reen Kok¹  Robert Hutkins¹  Jennifer M. Auchtung¹  Heather E. Hallen-Adams¹  Sabrina Sparkes²  Daniel J. Merenstein³  Chagai Mendelson⁴  Varun Sharma⁵  Sameer Desale⁶ 

[1] Department of Food Science and Technology, University of Nebraska, Lincoln, NE, United States;Department of Human Science, Georgetown University School of Health, Washington, DC, United States;Department of Human Science, Georgetown University School of Health, Washington, DC, United States;Department of Family Medicine, Georgetown University Medical Center, Washington, DC, United States;Department of Medicine, MedStar Georgetown University Hospital, Washington, DC, United States;Division of General Internal Medicine, MedStar Georgetown University Hospital, Washington, DC, United States;MedStar Health, Washington, DC, United States;

关键词: kombucha;    microorganisms;    diabetes mellitus;    human subjects;    clinical trial;   

DOI  :  10.3389/fnut.2023.1190248

 received in 2023-03-21, accepted in 2023-07-07,  发布年份 2023

来源: Frontiers

【 摘 要 】

IntroductionKombucha is a popular fermented tea that has attracted considerable attention due, in part, to its suggested health benefits. Previous results from animal models led us to hypothesize kombucha may reduce blood sugar levels in humans with diabetes. The objective of this pilot clinical study was to evaluate kombucha for its anti-hyperglycemic activities in adults with diabetes mellitus type II.MethodsThe study was organized as a prospective randomized double-blinded crossover study at a single-center urban hospital system. Participants (n = 12) were instructed to consume either a kombucha product or a placebo control (each 240 mL) for 4 weeks. After an 8-week washout period, participants consumed the alternate product. Fasting blood glucose levels were self-determined at baseline and at 1 and 4 weeks during each treatment period. Secondary health outcomes, including overall health, insulin requirement, gut health, skin health, mental health, and vulvovaginal health were measured by questionnaire at the same time points. The kombucha microbiota was assessed by selective culturing and 16S rRNA gene (bacteria) and ITS (fungi) sequencing. Fermentation end products were assessed by HPLC. Statistical significance of changes in fasting blood glucose was determined using paired, two-tailed student’s t-tests.ResultsKombucha lowered average fasting blood glucose levels at 4 weeks compared to baseline (164 vs. 116 mg/dL, p = 0.035), whereas the placebo did not (162 vs. 141 mg/dL, p = 0.078). The kombucha microbiota, as assessed by cultural enumeration, was mainly comprised of lactic acid bacteria, acetic acid bacteria, and yeast, with each group present at about 106 colony forming units (CFU)/mL. Likewise, 16S rRNA gene sequencing confirmed that lactic acid and acetic acid bacteria were the most abundant bacteria, and ITS sequencing showed Dekkera was the most abundant yeast. The primary fermentation end products were lactic and acetic acids, both less than 1%. Ethanol was present at 1.5%.DiscussionAlthough this pilot study was limited by a small sample size, kombucha was associated with reduced blood glucose levels in humans with diabetes. Larger follow-up studies are warranted.Clinical trial registrationClinicalTrials.gov, identifier NCT04107207.

【 授权许可】

Unknown   
Copyright © 2023 Mendelson, Sparkes, Merenstein, Christensen, Sharma, Desale, Auchtung, Kok, Hallen-Adams and Hutkins.