Evaluation of the antioxidant impact of ginger-based kombucha on the murine breast cancer model
Samaneh Salafzoon, Hamideh Mahmoodzadeh Hosseini, Raheleh Halabian
Background Abnormal metabolism is a common event in cancerous cells. For example, the increase of reactive oxygen species (ROS) production, particularly due to aerobic respiration during the invasive stage, results in cancer progression. Herein, the impact of kombucha tea prepared from ginger on the alteration of antioxidant agents was assessed in the breast cancer animal model. Methods Two types of kombucha tea with or without ginger were administered to BALB/c mice before and after tumor challenge. Superoxide dismutase (SOD), catalase, glutathione (GSH) and malondialdehyde (MDA) were evaluated in tumor, liver, and kidney. Results Administration of kombucha ginger tea significantly decreased catalase activity as well as GSH and MDA levels in tumor homogenate (p<0.001). A significant decrease in SOD activity and an increase in MDA quantity was determined in the kidney which had received kombucha ginger tea (p<0.01). Conclusions The consumption of kombucha prepared from ginger could exert minor antioxidant impacts by balancing multi antioxidant factors in different tissues in the breast cancer models.
Keywords: breast cancer, ginger, kombucha, oxidative stress, probiotic
Citation: J Complement Integr Med. 2017 Oct 21;15(1). pii: /j/jcim.2018.15.issue-1/jcim-2017-0071/jcim-2017-0071.xml. doi: 10.1515/jcim-2017-0071.
Study Mailing Address:
Applied Microbiology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran.
Date Updated: January 14, 2021