Caracterização e aspectos básicos da atividade antienvelhecimento da kombucha em drosophila melanogaster

• Ano de defesa: 2024
• Autor(a) principal: Ferreira, Rafael Bernardes
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia; Brasil; Programa de Pós-graduação em Genética e Bioquímica
• Palavras-chave em Português: Kombucha; SCOBY; Probiótico; Eixo intestino-cérebro; Antioxidante; Envelhecimento; Drosophila melanogaster; Probiotic; Gut-brain axis; Antioxidant; Aging; CNPQ::CIENCIAS BIOLOGICAS::GENETICA::GENETICA MOLECULAR E DE MICROORGANISMOS; CNPQ::CIENCIAS BIOLOGICAS::BIOQUIMICA::BIOLOGIA MOLECULAR; Genética; Probióticos; Envelhecimento - Prevenção; Antioxidantes; ODS::ODS 3. Saúde e bem-estar - Assegurar uma vida saudável e promover o bem-estar para todos, em todas as idades.
• Link de acesso: https://repositorio.ufu.br/handle/123456789/41418; http://doi.org/10.14393/ufu.di.2024.101

Kombucha is a probiotic beverage traditionally produced at a homemade fermentation process, in which an infusion of Camellia sinensis containing sugars is inoculated with a symbiotic culture of bacteria and yeast. Despite its ancient use in traditional medicine and its association with several functional claims, few studies on its therapeutic properties have been carried out to date. Different profiles can be obtained, but it is known that Kombucha provides a wide diversity of beneficial microorganisms, as well as a series of antioxidant compounds. Thanks to such characteristics, the beverage becomes an interesting target for studies regarding aging-related conditions, and animal models can be used to evaluate Kombucha profile and anti-aging activity. The w1118 strain of Drosophila melanogaster was chosen for this study as it presents physiological changes associated to age, as well as easier management compared to rodents. Individuals treated with Kombucha had higher survival rates than untreated individuals and several microbiological and biochemical parameters were characterized. Kombucha can and should, therefore, be in-depth studied so its biological activity and potential clinical applications associated to the aging process can be better understood.