Evaluation of Physiological Effects of Acetic Acid Bacteria and Yeast Fermented Non-alchocolic Beverage Consumption in Rat Model



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Abstract:
Kombucha is a traditional beverage consumed in various parts of the world. It is made by fermentation of sugared black tea by a consortium of yeasts and acetic acid bacteria. Recent studies have demonstrated that Kombucha possesses antioxidant, antimicrobial, hepatoprotective, nephroprotective, and hypocholesterolaemic properties. Microbial composition of the Kombucha association is highly variable; therefore, the chemical composition of obtained beverage can vary a lot and affect product quality. Thus, the industrial production of Kombucha beverage is difficult, and defined starter culture is strongly needed for obtaining the product with standard characteristics. In the present study, individual starter cultures were used to obtain Kombucha like a fermented beverage to evaluate its physiological effects in the rat model for further development of functional beverage. Low density cholesterol, triglycerides, and homocysteine levels elevated by fat diet decreased during intake of fermented beverage (2.5 mL kg-1 b.wt.). To evaluate liver cell status, alanine aminotransferase (ALAT) and aspartate Transaminase (ASAT) were assayed. It was shown that ASAT and ALAT decreased due to fermented beverage consumption in both-normal and high fat diet groups. Zero rat mortality was observed during fermented beverage intake for 60 days (2.5-7.5 mL kg-1 b.wt.). This study on the consumption of fermented beverages obtained by the use of a defined starter suggests that it could be suitable for the prevention of some metabolic disorders, like cardiovascular diseases or liver disorders, attributed to unhealthy lifestyles like high-fat diet. However, further research on physiological effects and possible mechanisms of action is needed, and human studies would be welcomed.

Keywords: microbiology, in vivo, cardiovascular health, lipid metabolism



Country: Latvia

Citation: Journal of Medical Sciences, 14: 147-152

Study Mailing Address:
Pavels Semjonovs Laboratory of Industrial Microbiology and Food Biotchnology, Institute of Microbiology and Biotechnology, University of Latvia 4 Kronvalda Blvd, BV-1010, Riga Latvia

Date Updated: January 14, 2021

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