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 2009 ; 19(4):
397~402
| Author | G. S. Murugesan, M. Sathishkumar, R. Jayabalan, A. R. Binupriya, K. Swaminathan, S. E. Yun |
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| Affiliation | Department 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 |
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| Title | Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity |
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| PublicationInfo |
J. Microbiol. Biotechnol.2009 ; 19(4):
397~402 |
| Abstract | Kombucha 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. |
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| Full-Text(PDF) |  |
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| Keywords | Kombucha tea, tea fungus, carbon tetrachloride |
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