Protective effect of kombucha tea against tertiary butyl hydroperoxide induced cytotoxicity and cell death in murine hepatocyes
Semantee Bhattacharya, Prasenjit Manna, Ratan Gachhui, Garames C Sil
Kombucha (KT), a fermented black tea (BT), is known to have many beneficial properties. In the present study, the antioxidant property of KT has been investigated against tertiary butyl hydroperoxide (TBHP) induced cytotoxicity using murine hepatocytes. TBHP, a reactive oxygen species inducer, causes oxidative stress resulting in organ pathophysiology. Exposure to TBHP caused a reduction in cell viability, increased membrane leakage, and disturbed the intra-cellular antioxidant machinery in hepatocytes. TBHP exposure disrupted mitochondrial membrane potential and induced apoptosis, as evidenced by flow cytometric analyses. KT treatment, however, counteracted the changes in mitochondrial membrane potential and prevented apoptotic cell death of the hepatocytes. BT treatment also reverted TBHP induced hepatotoxicity; however, KT was found to be more efficient. This may be due to the formation of antioxidant molecules like D-saccharic acid-1,4 lactone (DSL) during the fermentation process and are absent in BT. Moreover, the radical scavenging activities of KT were found to be higher than BT. Results of the study whoed that KT has the potential to ameliorate TBHP induced oxidative insult and cell death in murine hepatocytes more effectively than BT.
Keywords: antioxidant, black tea, cell death cytoprotection, cyto-toxicity, hepatocytes, kombucha tea, reactive oxygenspecies, tertiary butyl hydroperoxide
Citation: Indian Journal of Experimental Biology;49: 511-524
Study Mailing Address:
Department of Life Sciences and Biotechnology, Jadavpur University, 188 Raja S C Mullick Road, Kolkata 700 032, India
Date Updated: March 13, 2020