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Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats.
Food Chem Toxicol. 2013 Oct; 60:328-40.FC

Abstract

Diabetic complications associated with increased oxidative stress can be suppressed by antioxidants. In the present study we investigated the antidiabetic and antioxidant effects of Kombucha (KT), a fermented black tea, in comparison to that of unfermented black tea (BT), in ALX-induced diabetic rats. ALX exposure lowered the body weight and plasma insulin by about 28.12% and 61.34% respectively and elevated blood glucose level and glycated Hb by about 3.79 and 3.73 folds respectively. The oxidative stress related parameters like lipid peroxidation end products (increased by 3.38, 1.7, 1.65, 1.94 folds respectively), protein carbonyl content (increased by 2.5, 2.35, 1.8, 3.26 folds respectively), glutathione content (decreased by 59.8%, 47.27%, 53.69%, 74.03% respectively), antioxidant enzyme activities were also altered in the pancreatic, hepatic, renal and cardiac tissues of diabetic animals. Results showed significant antidiabetic potential of the fermented beverage (150 mg lyophilized extract/kg bw for 14 days) as it effectively restored ALX-induced pathophysiological changes. Moreover, it could ameliorate DNA fragmentation and caspase-3 activation in the pancreatic tissue of diabetic rats. Although unfermented black tea is effective in the above pathophysiology, KT was found to be more efficient. This might be due to the formation of some antioxidant molecules during fermentation period.

Authors+Show Affiliations

Department of Life Sciences & Biotechnology, Jadavpur University, 188, Raja SC Mullick Road, Kolkata 700 032, India.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23907022

Citation

Bhattacharya, Semantee, et al. "Effect of Kombucha, a Fermented Black Tea in Attenuating Oxidative Stress Mediated Tissue Damage in Alloxan Induced Diabetic Rats." Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, vol. 60, 2013, pp. 328-40.
Bhattacharya S, Gachhui R, Sil PC. Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats. Food Chem Toxicol. 2013;60:328-40.
Bhattacharya, S., Gachhui, R., & Sil, P. C. (2013). Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats. Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association, 60, 328-40. https://doi.org/10.1016/j.fct.2013.07.051
Bhattacharya S, Gachhui R, Sil PC. Effect of Kombucha, a Fermented Black Tea in Attenuating Oxidative Stress Mediated Tissue Damage in Alloxan Induced Diabetic Rats. Food Chem Toxicol. 2013;60:328-40. PubMed PMID: 23907022.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats. AU - Bhattacharya,Semantee, AU - Gachhui,Ratan, AU - Sil,Parames C, Y1 - 2013/07/29/ PY - 2013/04/15/received PY - 2013/07/15/revised PY - 2013/07/19/accepted PY - 2013/8/3/entrez PY - 2013/8/3/pubmed PY - 2014/5/6/medline KW - 3,3′-diaminobenzidine tetrahydrochloride KW - ALP KW - ALT KW - ALX KW - Antioxidant machineries KW - BT KW - BUN KW - Black tea KW - CAT KW - DAB KW - Diabetes mellitus KW - GPx KW - GR KW - GSH KW - GSSG KW - GST KW - Kombucha tea KW - MDA KW - Oxidative stress KW - ROS KW - SOD KW - TBARS KW - TC KW - TG KW - alanine transaminase KW - alkaline phosphatase KW - alloxan monohydrate KW - black tea KW - blood urea nitrogen KW - catalase KW - glutathione KW - glutathione disulfide KW - glutathione peroxidase KW - glutathione reductase KW - glutathione-S-transferase KW - malonaldehyde KW - reactive oxygen species KW - superoxide dismutase KW - thiobarbituric acid reactive substance KW - total cholesterol KW - triglyceride SP - 328 EP - 40 JF - Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association JO - Food Chem. Toxicol. VL - 60 N2 - Diabetic complications associated with increased oxidative stress can be suppressed by antioxidants. In the present study we investigated the antidiabetic and antioxidant effects of Kombucha (KT), a fermented black tea, in comparison to that of unfermented black tea (BT), in ALX-induced diabetic rats. ALX exposure lowered the body weight and plasma insulin by about 28.12% and 61.34% respectively and elevated blood glucose level and glycated Hb by about 3.79 and 3.73 folds respectively. The oxidative stress related parameters like lipid peroxidation end products (increased by 3.38, 1.7, 1.65, 1.94 folds respectively), protein carbonyl content (increased by 2.5, 2.35, 1.8, 3.26 folds respectively), glutathione content (decreased by 59.8%, 47.27%, 53.69%, 74.03% respectively), antioxidant enzyme activities were also altered in the pancreatic, hepatic, renal and cardiac tissues of diabetic animals. Results showed significant antidiabetic potential of the fermented beverage (150 mg lyophilized extract/kg bw for 14 days) as it effectively restored ALX-induced pathophysiological changes. Moreover, it could ameliorate DNA fragmentation and caspase-3 activation in the pancreatic tissue of diabetic rats. Although unfermented black tea is effective in the above pathophysiology, KT was found to be more efficient. This might be due to the formation of some antioxidant molecules during fermentation period. SN - 1873-6351 UR - https://www.unboundmedicine.com/medline/citation/23907022/Effect_of_Kombucha_a_fermented_black_tea_in_attenuating_oxidative_stress_mediated_tissue_damage_in_alloxan_induced_diabetic_rats_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0278-6915(13)00506-1 DB - PRIME DP - Unbound Medicine ER -