In vivo evaluation of snake fruit Kombucha as hyperglycemia therapeutic agent
Elok Zubaidah, Tri Erza Apriyadi, Umi Kalsum, Endrika Widyastuti, Teti Estiasih, Ignatius Srianta, Philippe J Blanc
This research was a part of the development of functional beverages through the fermentation of snake fruit juice with the Kombucha consortium. The aim of this research was to study in vivo evaluation of snake fruit Kombucha as a hyperglycemia therapeutic agent. The snake fruit (Salak Suwaru cultivar) juice was fermented for 14 days with the Kombucha consortium. Streptozotocin-induced diabetic rats were used in the in vivo evaluation. The snake fruit Kombucha was orally administered at different levels for 28 days. The results revealed the treatment showed a significant fasting plasma glucose reduction in a range of 31-59%, consistent with improving blood serum superoxide dismutase activity, and malondialdehyde level. Immunohistochemical staining of pancreatic tissue proved a regeneration of the pancreatic beta cells in the groups of snake fruit Kombucha treatment compared to the control group. Snake fruit Kombucha was proven as a hyperglycemia therapeutic agent in the diabetic rats model.
Keywords: blood glucose, cultivated varieties, glucose in blood, high blood glucose, hyperglycemia, medicines, pharmaceuticals, therapeutics
Citation: International Food Research Journal Vol.25 No.1 pp.453-457 ref.24
Study Mailing Address:
Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang 65145, Indonesia.
Date Updated: March 9, 2020