Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice
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). This study investigated the hypocholesterolaemic and antioxidant activities of TKT and modified KT (MKT, tea broth fermented by single Gluconacetobacter sp. A4). RESULTS: In vitro, TKT, and MKT, but not DSL equally increased the radical scavenging effects and inhibited low-density lipoprotein (LDL) oxidation. In vivo, the total cholesterol and LDL-cholesterol (LDL-C) lowering effects were not different between MKT and TKT. Compared with TKT, MKT showed a significantly elevated effect on the increase of antioxidative enzyme activities (total antioxidant capacity and superoxide dismutase) and the decrease of alondialdehyde. Meanwhile, DSL demonstrated an enhanced activity in lipid profile and antioxidant activities. Conclusion: KT had hypocholesterolaemic and antioxidant effects. These effects were largely attributed to DSL.MKT was similar to or even more powerful than TKT in antioxidant and hypocholesterolaemic effects. Thus, Gluconacetobacter sp. A4was further established as the main functional microorganism in kombucha culture. Moreover, KTmay is useful in treating obesity.
Keywords: acetobacter, antioxidant, cholesterol, gluconacetobacter, mice, protein
Citation: Journal of the Science of Food and Agriculture ; 89: 150-156
Study Mailing Address:
Correspondence to: Bao-Ping Ji and Feng Zhou, College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing, P.R. China.
Date Updated: March 9, 2020