The survey of effect of Kombucha tea on activity of hepatic UDPGT enzyme in mice



Authors:
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Abstract:
Background and aims: Kombucha is an ancient food and healing source with Asian origin. Kombucha consists of a wide range of acids, including vitamin C, organic materials, enzymes, and B-group vitamins, which has provided it with immense value. This study was aimed to investigate the effects of Kombucha tea consumption on hepatic UDPGT enzyme in mice. Methods: In this experimental study, 21 small male albino mice and CD-1 genus were used. Albino mice species were purchased from serum Institute in Karaj Hisarak. Mice with a weight between 18 to 25 g were selected. Animals were kept in triplex group in polycarbonate cages. Animal rooms were equipped with air-conditioners. Ambient temperature was retained at about 22°C, and humidity 50%. A light cycle was set at 12 hours brightness and 12 hours of darkness. The intensive diet was used that produced by animal Pars feeds for mice feeding. Finally, the UDPGA enzyme was measured. Results: Consumption of kombucha tea for seven days of experiment caused a significant increase in enzyme activity in mice liver UDPGT compared to the negative control group, from the first day until the seventh day of the experiment. Conclusion: Kombucha tea induced the UDPGT enzyme; thus, it accelerated the detoxification of the body and should be cautioned about the simultaneous administration of this beverage with some drugs (such as steroids, acetaminophen, cardio- vascular medicine, etc.) that they metabolize through conjugation. Medical community, in this case, must be justified, and their opinion must be considered when people are using this tea. Finally, kombucha tea consumption did not increase the liver weight. So, UDPGT induction was not the reason for liver weight increase.

Keywords: kombucha, liver, udpgt, mice, iran nonpharmacologic nursing care



Country: Iran

Citation: Advanced Herbal Medicine, 2015; 1(2): 40-53.

Study Mailing Address:
1 Razi Hebal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran;
2 Faculty of Farmacy, Jundishapur University of Medical Sciences, Ahvaz, Iran;
3 Islamic Azad University, Science and Research Branch, Tehran, Iran;
4 Food and Beverages Safety Research Center, Urmia University of Medical Sciences, Urmia, Iran.

Date Updated: February 16, 2021

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