Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats



Authors:
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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 the fermentation period.

Keywords: diabetes mellitus, oxidative stress, antioxidant machineries, black tea, kombucha tea



Country: India

Citation: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, ISSN: 1873-6351, Vol: 60, Page: 328-40

Study Mailing Address:
Department of Life Sciences & Biotechnology, Jadavpur University, 188, Raja SC Mullick Road, Kolkata 700 032, India.

Date Updated: January 13, 2021

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