Kombucha protects against arsenic-induced protein peroxidation in rats
J A Ofori, A Ocloo, M Ofori, W P Dorleku, W S K, Gbewonyo
Kombucha, prepared by fermenting sugared-tea with a symbiotic culture of acetic bacteria and yeasts belonging to the genera Saccharomycae, is claimed to have numerous medicinal benefits, some of which could partly be attributed to its antioxidant properties. However, the chemical composition of Kombucha is reported to vary with geographical location, suggesting geographical differences in its biological activities. The present study investigated the antioxidant activity of Kombucha produced locally by fermenting sugared-black tea for 2, 4, 8, and 12 weeks. In vitro antioxidant activity was assessed using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay and the ability to protect against arsenic-induced lipid and protein peroxidation was used to ascertain in vivo antioxidant activity. The Kombucha extracts exhibited good antioxidant activity compared to the standards both in vitro and in vivo.
Keywords: antioxidant, arsenic, black tea, ph, protein, rats
Citation: Journal of Ghana Science Association, Vol. 16 No. 2, December., 27
Study Mailing Address:
College of Health Sciences, University of Ghana, Legon
Date Updated: January 20, 2021