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Biochemical Assessment of Possible Protective Role of Kombucha Tea Against Stressful Effect Induced by High Sucrose Dose

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Biochemical Assessment of Possible Protective Role of Kombucha Tea Against Stressful Effect Induced by High Sucrose Dose JOURNAL OF NATURAL REMEDIES DOI: 10.18311/jnr/2019/23124 Biochemical Assessment of Possible Protective Role of Kombucha Tea against Stressful Effect Induced by High Sucrose Dose H. A. Abdel Maksoud1, Raafat R. Mohammed1, Mohamed G. Elharrif2 and Nedal S. Abdulatif1 1Department of Biochemistry, Benha University, Egypt 2Department of Basic Medical Sciences, Shaqra University, KSA Abstract Kombucha tea is highly fermented beverage popularly consumed in many countries. The aim was to evaluate the possible protective effects of the usage of Kombucha as natural agent against the stressful effects resulted from administration of high sucrose diet to male rabbits through determination of some biochemical parameters. The results demonstrated that pretreatment with Kombucha tea in high sucrose stressed rabbit significantly improve lipid profile and antioxidant system meanwhile significant reduction of glucose, urea, creatinine, cupper and non significant change in testosterone and copper levels. In conclusion, Kombucha tea was able to ameliorate serum biochemical parameters in high sucrose stressed rabbits mediated by antioxidant and lipotropic properties. Keywords: Antioxidant, Anti-Atherosclerotic Effect, Hypoglycemic Effect, Rabbit 1. Introduction Kombucha tea is rich with nutritive properties, beneficial bacteria, multivitamins, enzymes and essential The history of Kombucha referred to a Korean physician organic acids such as acetic acid, lactic acid, folic acid, called Kombu, who was the first to introduce this gluconic acid, glucuronic acid, usnic acid, ascorbic acid beverage to Japanese importer (as a drink with healing and oxalic acid which helps liver in removing toxic properties). It is prepared by fermenting black tea with a substances6. special culture of yeasts and bacteria known as Kombucha Sucrose is a non-reducing disaccharide made up of mushroom. It is not really a mushroom, but that’s how 50% glucose and 50% fructose and has a moderately people call it because of its shape and color when it starts high glycemic index of 8010. Sucrose is broken down into forming on top of the tea after the fermentation process, its constituent monosaccharides, glucose and fructose by but there are lots of different preparation methods and sucrase and/or isomaltase enzymes, which are located in different culture that can be used. Once the beverage is the membrane of the microvilli lining the duodenum14. finally prepared, it contains a certain amount of alcohol, High sucrose diet are contributed to a number of acetic acid and ethyl acetate1. abnormalities, which include cardiovascular and renal Kombucha has shown many beneficial health disease such as hypertension, hypertriglyceridemia, effects like improved energy levels, weight loss, increased collagen deposition in the heart and kidneys detoxifier, antioxidants as well as antimicrobial activity associated with increased oxidant concentrations against different types of bacteria like Escherichia and decreased antioxidant defenses as well as glucose coli, Staphylococcus aureus, Helicobacter pylori and intolerance in addition to hyper-insulinemia13. Agrobacterium tumefaciens3. *Author for correspondence 50 Biochemical Assessment of Possible Protective Role of Kombucha Tea against Stressful Effect Induced by High Sucrose Dose The present study was planned to show the possible mesh cages, exposed to good ventilation, humidity and effects of the usage of Kombucha as natural protective to a 12-hr light/dark cycle. agent against the adverse stressful effects resulted from Animals were left for 15 days for acclimatization prior administration of high sucrose diet to male rabbits on to the beginning of the experiment to ensure normal some biochemical constituents. growth and behavior and kept at constant environmental and nutritional conditions on a basal ration of standard 2. Materials and Methods pellet diet, fresh and clean drinking water were supplied ad-libitum. 2.1 Preparation of Kombucha Tea Preparation of Kombucha tea was done according to1 ,3. 3. Experimental Design Acclimatized rabbits were randomly allocated into 4 • Five gram of green tea leaves was soaked in one liter groups as following: of freshly-boiled water for 15 minutes. The tea leaves Rabbits were allocated into 4 groups as following: were strained through a sieve (as green tea contains less caffeine than black tea). • First Group (Control): Twenty rabbits, served as • About 70-100 g of white sugar per liter of water was control, kept on basal ration only. dissolved into the filtered infusion before it cooled. • Second Group (Sucrose Stressed): Twenty rabbits o • Then the tea was cooled to 20-25 C. The solution reared on the 25% sucrose concentration ration only. was poured into a glass container. The shape of • Third Group (Kombucha): Twenty rabbits were fed the container is unimportant but larger diameter on normal diet and Kombucha solution (150 ml). containers work better because that allows more • Fourth Group (Kombucha protected): Twenty oxygen to get to the tea. rabbits kept on equal amounts of 25% sucrose and • Kombucha culture was added and the fermentation Kombucha solution (150 ml). container was covered with a tightly, multiple layers of cheese cloth or a paper towel and was secured with 3.1 Collection of Blood Samples a rubber band (the cloth should be porous enough to Blood samples were collected from all animals under allow air to circulate so the culture can breathe, but experiment monthly for 4 month by ear veins in first and not so porous that contamination can occur). third sample then by slaughtering of half of rabbits in • The fermentation process was allowed to take place for each group (Ten rabbits) in second and last sample. 7-12 days (depending on the faster the fermentation Blood samples were collected in tubes without the shorter period will need to be). The Kombucha anticoagulant in clean, dry Wassermann tubes and culture should not be moved during this period. The left in slope position to clot at room temperature. The temperature of the tea should fall between 20oC and tubes were centrifuged at 3000 rpm for 5 minutes and 30oC. the non hemolyzed serum was carefully separated and • When the tea has attained the right degree of acidity transferred into clean dry Eppendorf tubes which were (pH 2.7-3.2), it is ready for use. kept frozen at -20°C until used for biochemical analysis. 2.2 Laboratory Animals All serum samples were analyzed for the determination Eighty male rabbits at age of 4 weeks old after winning of lipid profile (Total lipids, TAG, Total Cholesterol, and weighting about 500-600 gm were used in the HDL-C LDL-C, VLDL-C and Atherogenic Indices). As experimental investigations of this study. Rabbits were well as urea, creatinine, glucose, testosterone, zinc and obtained from “The Laboratory Animals Research copper were also determined. Center”, Benha University and housed in separate wire Journal of Natural Remedies | ISSN: 2320-3358 http://www.informaticsjournals.com/index.php/jnr | Vol 19 (1) | January 2019 H. A. Abdel Maksoud. et al. 51 3.2 Collection of Rabbit’s Liver, Heart and 4. Results and Discussion Kidney Kombucha is a highly fermented tea beverage popularly nd th After collection of the 2 and 4 blood samples, 10 consumed as a self prescribed folk remedy for numerous rabbits were sacrificed after two months from beginning ailments. Kombucha is claimed to enhance cognition, of the experiment and the rest of 10 rabbits were sacrificed aid weight loss, and prolonged life9. after 4 months. The liver, heart and kidney were removed Fructose is a major ingredient of many processed and washed by ice-cold saline buffer to remove the blood foods and has been proposed to contribute to the and then blotted in filter papers and finally kept frozen development of obesity and dyslipidemia. Diets at -20ºC for biochemical analysis. rich in fructose induce hepatic steatosis and plasma All tissues samples were analyzed for the determination hyperlipidemia2. Our data was in agreement with earlier of reduced Glutathione (GSH) and antioxidant enzymes studies5, a short term consumption of a high-sucrose diet (Catalase and GST), L-malondialdehyde (L-MDA) increases the triglyceride levels in liver and plasma. The and H2O2. increment in total lipids may attribute to fructose which has been shown to increase plasma concentrations of triacylglycerols and cholesterol. Table 1. The effect of Kombucha supplementation on serum lipid profile in normal and sucrose stressed male rabbits Sample interval parameter Groups 1st month 2nd month 3rd month 4th month Control 241.05 ± 5.75 248.44 ± 4.83 287.36 ± 4.01 314.58 ± 4.37 Sucrose Stressed 378.30 ± 8.85 396.18 ± 7.29 414.46 ± 6.56 451.75 ± 7.14 Total lipids (mg/dl) Kombucha only 269.61 ± 6.41 282.50 ± 5.51 323.30 ± 8.96 360.23 ± 9.76 Kombucha + Sucrose 322.53 ± 8.26 339.27 ± 8.53 36.61 ± 4.81 397.72 ± 5.24 Control 36.68 ± 1.86 52.00 ± 1.94 93.50 ± 1.12 101.91 ± 1.20 Sucrose Stressed 161.25 ± 5.44 236.05 ± 8.51 223.18 ± 2.57 274.78 ± 2.79 Triacylglycerols (mg/dl) Kombucha only 56.08 ± 5.06 104.24 ± 4.84 80.67 ± 1.94 131.13 ± 2.11 Kombucha + Sucrose 105.39 ± 3.89 166.57 ± 4.25 126.79 ± 4.00 161.30 ± 4.36 Control 49.50 ± 3.49 58.32 ± 4.17 70.63 ± 2.97 76.98 ± 3.22 Sucrose Stressed 63.86 ± 5.09 70.11 ± 3.49 75.64 ± 1.83 82.44 ± 1.99 Totalcholesterol (mg/dl) Kombucha only 38.75 ± 1.39 53.46 ± 2.92 62.52 ± 2.09 68.14 ± 2.27 Kombucha + Sucrose 57.71 ± 2.23 58.87 ± 3.05 68.09 ± 1.79 75.39 ± 1.94 Control 28.77 ± 0.98 26.26 ± 24.10 20.41 ± 1.78 22.24 ± 193 Sucrose
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