Journal of Microbiology and Biotechnology
The Korean Society for Microbiology and Biotechnology publishes the Journal of Microbiology and Biotechnology.
Journal of Microbiology and Biotechnology
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2009 ; 19(4): 397~402

AuthorG. S. Murugesan, M. Sathishkumar, R. Jayabalan, A. R. Binupriya, K. Swaminathan, S. E. Yun
AffiliationDepartment of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam-638401, Tamil Nadu, India,Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University, Jeonju 561-756, Republic of Korea
TitleHepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity
PublicationInfo J. Microbiol. Biotechnol.2009 ; 19(4): 397~402
AbstractKombucha tea (KT) is sugared black tea fermented with a symbiotic culture of acetic acid bacteria and yeasts, which is said to be tea fungus. KT is claimed to have various beneficial effects on human health, but there is very little scientific evidence available in the literature. In the present study, KT along with black tea (BT) and black tea manufactured with tea fungus enzymes (enzyme-processed tea, ET) were evaluated for hepatoprotective and curative properties against CCl4-induced toxicity, using male albino rats as an experimental model by analyzing aspartate transaminase, alanine transaminase, and alkaline phosphatase in plasma and malondialdehyde content in plasma and liver tissues. Histopathological analysis of liver tissue was also included. Results showed that BT, ET, and KT have the potential to revert the CCl4-induced hepatotoxicity. Among the three types of teas tried, KT was found to be more efficient than BT and ET. Antioxidant molecules produced during the fermentation period could be the reason for the efficient hepatoprotective and curative properties of KT against CCl4-induced hepatotoxicity.
KeywordsKombucha tea, tea fungus, carbon tetrachloride
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