Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Hepatoprotective and Curative Properties of Kombucha Tea Against Carbon Tetrachloride-Induced Toxicity

  • Murugesan, G.S. (Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University) ;
  • Sathishkumar, M. (Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University) ;
  • Jayabalan, R. (Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University) ;
  • Binupriya, A.R. (Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University) ;
  • Swaminathan, K. (Microbial Biotechnology Division, Department of Biotechnology, Bharathiar University) ;
  • Yun, S.E. (Division of Biotechnology, Department of Food Science and Technology, Institute of Agricultural Science and Technology, Chonbuk National University)
  • Published : 2009.04.30
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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 $CCl_4$-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 $CCl_4$-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 $CCl_4$-induced hepatotoxicity.

Keywords

References

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