Kombucha Research & Scientific Studies



6 search results in "Mice"


BLOOD CHOLESTEROL DEGREE OF WHITE RAT (RATTUS NORVEGICUS L) AFTER GETTING KOMBUCHA FLUID PER-ORAL

By Tuti Rahayu

Cholesterol is a type of fat that is normally present in the blood, but in high concentrations of cholesterol can lead to atherosclerosis, which ultimately will have an impact on coronary heart disease. One alternative treatment that does not cause side effects is the use of kombucha. Kombucha, ...

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COMPARATIVE HEALING PROPERTY OF KOMBUCHA TEA AND BLACK TEA AGAINST INDOMETHACIN-INDUCED GASTRIC ULCERATION IN MICE: POSSIBLE MECHANISM OF ACTION

By D Banerjee, S A Hassarajani, B Maity, G Narayan, S K Bandyopadhyay, S Chattopadhyay

The healing activity of black tea (BT) and BT fermented with Candida parapsilosis and kombucha culture, designated as CT and KT respectively against the indomethacin-induced stomach ulceration, has been studied in a mouse model. The KT sample (KT4) produced by fermenting BT for four days, ...

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EFFECT OF GIVING "KOMBUCHA" ROSELLA TEA PROFILE OF BLOOD MICE (MUS MUSCULUS L)

By Mukhani Dwi Hidayanti, Sussi Astuti, Maria Erna Kustyawati

"Kombucha" rosella tea is a functional fermented beverage product solution from the petals of rosella tea and sugar using a microbial starter "Kombucha" (Acetobacter xylinum and several kinds of yeast). The objective of the experiment was to determine the effect of "Kombucha" rosella tea on the ...

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EFFECT OF KOMBUCHA ON SERUM SOD, LDH, MDA AND GSH LEVELS IN COLD-STRESSED MICE

By Hu-cheng Zhang, Zheng-tian Zhang, Xiu-lan Xin

Objective: The serum levels of superoxide dismutase(SOD),lactate dehydrogenase(LDH),malondialdehyde(MDA) and glutathione(GSH) in cold-stressed mice were measured to discover whether kombucha enhances cold tolerance in mice. Methods: Twenty male CD-1(ICR) mice were randomly divided into 4 groups ...

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HYPOCHOLESTEROLAEMIC AND ANTIOXIDANT EFFECTS OF KOMBUCHA TEA IN HIGH-CHOLESTEROL FED MICE

By Zhiwei Yang, Baoping Ji, Feng Zhou, Bo Li, Yangchao Luo, Li Yang, Tao Li

Background: Traditional kombucha tea (TKT) is produced by mixed tea fungus. We previously proposed a Gluconacetobacter sp. A4 as the key functional strain in kombucha culture because it had a strong ability to produce D-saccharic acid-1,4-lactone (DSL, a crucial functional component in KT). ...

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HYPOGLYCEMIC ACTIVITY OF BIO-TEA IN MICE

By Shenoy K. Chandrakala

Administration of bio-tea (1.71 ml/kg) to normal albino mice caused hypoglycemia after 30 min which reached to maximum after 2 hr with a significant decrease in blood sugar level (BSL) and became normal beyond 8 hr. In alloxan-induced diabetic albino mice, repeated treatments of bio-tea for 3 ...

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