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Pharmaceutical Biology Volume 53, 2015 - Issue 11
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Original Article

Protective effect of kombucha on rats fed a hypercholesterolemic diet is mediated by its antioxidant activity

Khaled BellassouedAnimal Ecophysiology Laboratory, Department of Life Sciences, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia, ;Liver Research Facility/Labo Hepatology, University Hospital Gasthuisberg, Leuven, Belgium,
,
Ferdaws GhrabResearch Unit Management of Coastal and Urban Environments, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia, and
,
Fatma Makni-AyadiBiochemistry Laboratory, CHU Habib-Bourguiba of Sfax, Sfax, Tunisia
,
Jos Van PeltLiver Research Facility/Labo Hepatology, University Hospital Gasthuisberg, Leuven, Belgium,
,
Abdelfattah ElfekiAnimal Ecophysiology Laboratory, Department of Life Sciences, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia, Correspondence[email protected]
&
Emna AmmarResearch Unit Management of Coastal and Urban Environments, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia, and
Pages 1699-1709 | Received 12 Apr 2014, Accepted 13 Dec 2014, Published online: 05 May 2015

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Mirian Aparecida de Campos Costa, Darlene Larissa de Souza Vilela, Gabriela Macedo Fraiz, Isabelle Lima Lopes, Ana Iris Mendes Coelho, Luiza Carla Vidigal Castro & José Guilherme Prado Martin. (2023) Effect of kombucha intake on the gut microbiota and obesity-related comorbidities: A systematic review. Critical Reviews in Food Science and Nutrition 63:19, pages 3851-3866.
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Saleh Salehi, Amirali Sadeghi & Ahmad Karimi. (2021) Growth performance, nutrients digestibility, caecum microbiota, antioxidant status and immunity of broilers as influenced by kombucha fermented on white sugar or sugar beet molasses. Italian Journal of Animal Science 20:1, pages 1770-1780.
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Articles from other publishers (30)

Fariba Ghiasi, Mehran Mesgari-Abbasi, Monireh Khordadmehr, Sepideh Imani & Fezzeh Hosseinzadeh. (2023) Chronic Kombucha Beverage Consumption Attenuates Inflammatory Markers and Histopathology of Brain Tissue in Transnet Global Brain Ischemia in Rats. Neurochemical Research.
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Jordan Teixeira Oliveira, Fernanda Machado da Costa, Taiciane Gonçalvez da Silva, Greice Dotto Simões, Elisa dos Santos Pereira, Paola Quevedo da Costa, Robson Andreazza, Paulo Cavalheiro Schenkel & Simone Pieniz. (2023) Green tea and kombucha characterization: Phenolic composition, antioxidant capacity and enzymatic inhibition potential. Food Chemistry 408, pages 135206.
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Natthinee Anantachoke, Ratchanee Duangrat, Tanyarat Sutthiphatkul, Duangjai Ochaikul & Supachoke Mangmool. (2023) Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits. Foods 12:9, pages 1818.
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Ana Freitas, Paulo Sousa & Nédio Wurlitzer. (2022) Alternative raw materials in kombucha production. International Journal of Gastronomy and Food Science 30, pages 100594.
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Gabriela V. Moreira, Layanne C.C. Araujo, Gilson M. Murata, Sandro L. Matos & Carla R.O. Carvalho. (2022) Kombucha tea improves glucose tolerance and reduces hepatic steatosis in obese mice. Biomedicine & Pharmacotherapy 155, pages 113660.
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Iñaki Diez-Ozaeta & Oihana Juaristi Astiazaran. (2022) Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production. International Journal of Food Microbiology 377, pages 109783.
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Erica Loredo Barbosa, Maritza Cerqueira Netto, Lauro Bendel Junior, Lorena Ferreira de Moura, Girlandia Alexandre Brasil, Amanda Azevedo Bertolazi, Ewelyne Miranda de Lima & Christiane Mileib Vasconcelos. (2022) Kombucha fermentation in blueberry (Vaccinium myrtillus) beverage and its in vivo gastroprotective effect: Preliminary study. Future Foods 5, pages 100129.
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Luis Otávio Aguiar Cavicchia & Martha Elisa Ferreira de Almeida. (2022) Health benefits of Kombucha: drink and its biocellulose production. Brazilian Journal of Pharmaceutical Sciences 58.
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Paulus Risan F Lalong, Elok Zubaidah & Erryana Martati. (2022) In vivo evaluation of faloak ( Sterculia quadrifida R.Br) stem bark kombucha as hyperglycemia and therapeutic agent . E3S Web of Conferences 344, pages 02002.
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Mayank Kaashyap, Marc Cohen & Nitin Mantri. (2021) Microbial Diversity and Characteristics of Kombucha as Revealed by Metagenomic and Physicochemical Analysis. Nutrients 13:12, pages 4446.
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Bruna Krieger Vargas, Mariana Fensterseifer Fabricio & Marco Antônio Záchia Ayub. (2021) Health effects and probiotic and prebiotic potential of Kombucha: A bibliometric and systematic review. Food Bioscience 44, pages 101332.
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Peng Sun, Liang Zhao, Nanhai Zhang, Jingxuan Zhou, Liebing Zhang, Wei Wu, Baoping Ji & Feng Zhou. (2021) Bioactivity of Dietary Polyphenols: The Role in LDL-C Lowering. Foods 10:11, pages 2666.
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Rodrigo Rezende Cardoso, Luiza de Paula Dias Moreira, Mirian Aparecida de Campos Costa, Renata Celi Lopes Toledo, Mariana Grancieri, Talita Pimenta do Nascimento, Mariana Simões Larraz Ferreira, Sérgio Luis Pinto da Matta, Monique Renon Eller, Hercia Stampini Duarte Martino & Frederico Augusto Ribeiro de Barros. (2021) Kombuchas from green and black teas reduce oxidative stress, liver steatosis and inflammation, and improve glucose metabolism in Wistar rats fed a high-fat high-fructose diet. Food & Function 12:21, pages 10813-10827.
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Hubert Antolak, Dominik Piechota & Aleksandra Kucharska. (2021) Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY). Antioxidants 10:10, pages 1541.
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Marianela Andrea Díaz Urrutia, Amanda Gemelli Ramos, Rafaela Beatriz Menegusso, Rafael Dewes Lenz, Mateus Gemelli Ramos, Adriana Gadioli Tarone, Cinthia Baú Betim Cazarin, Solange Maria Cottica, Sóstenez Alexandre Vessaro da Silva & Daniela Miotto Bernardi. (2021) Effects of supplementation with kombucha and green banana flour on Wistar rats fed with a cafeteria diet. Heliyon 7:5, pages e07081.
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Seyed Mohammad Ali Shariatzadeh, Seyede Azam Miri & Ebrahim Cheraghi. (2021) The protective effect of Kombucha against silver nanoparticles‐induced toxicity on testicular tissue in NMRI mice. Andrologia 53:3.
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Marcelo Gomes Soares, Marieli de Lima & Vivian Consuelo Reolon Schmidt. (2021) Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends in Food Science & Technology 110, pages 539-550.
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Diego Morales. (2020) Biological activities of kombucha beverages: The need of clinical evidence. Trends in Food Science & Technology 105, pages 323-333.
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Thaís Lessa Silva, Udielle Vermelho Lacerda, Sérgio Luís Pinto da Matta, Valéria Aparecida Vieira Queiroz, Paulo César Stringheta, Hércia Stampini Duarte Martino & Frederico Augusto Ribeiro Barros. (2020) Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo . Journal of Food Science 85:7, pages 2236-2244.
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Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park & Sae Hun Kim. (2020) The Compositional and Functional Properties of Kombucha: A Literature Review. Food Engineering Progress 24:1, pages 1-14.
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Stéphany Christine Guimarães Medeiros & Camile Cecconi Cechinel-Zanchett. (2019) KOMBUCHA: EFEITOS IN VITRO E IN VIVO. Infarma - Ciências Farmacêuticas 31:2, pages 73-79.
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Kieran M. Lynch, Emanuele Zannini, Stuart Wilkinson, Luk Daenen & Elke K. Arendt. (2019) Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. Comprehensive Reviews in Food Science and Food Safety 18:3, pages 587-625.
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Laura Lavefve, Daya Marasini & Franck Carbonero. 2019. 147 185 .
Shenoy K. Chandrakala, Reema Orison Lobo & Flora Olinda Dias. 2019. Nutrients in Beverages. Nutrients in Beverages 591 616 .
Gülşah Özcan Sinir, Canan Ece Tamer & Senem Suna. 2019. Fermented Beverages. Fermented Beverages 401 432 .
Somnath Chakravorty, Semantee Bhattacharya, Debanjana Bhattacharya, Soumyadev Sarkar & Ratan Gachhui. 2019. Non-Alcoholic Beverages. Non-Alcoholic Beverages 285 327 .
Lays Lopes, Maria Martins, Luciana Farias, Ana Brito, Geovanni Lima, Vanessa Carvalho, Cristian Pereira, Aírton Conde Júnior, Tatiana Saldanha, José Arêas, Kaesel Silva & Karoline Frota. (2018) Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans (Vigna radiata L.). Nutrients 10:7, pages 821.
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Silvia Alejandra Villarreal-Soto, Sandra Beaufort, Jalloul Bouajila, Jean-Pierre Souchard & Patricia Taillandier. (2018) Understanding Kombucha Tea Fermentation: A Review. Journal of Food Science 83:3, pages 580-588.
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J.M.M. Lopes, N.N. Lage, J.F.C. Guerra, M. Silva, L.F. Bonomo, A.H.S. Paulino, A.L.R.S. Regis, M.L. Pedrosa & M.E. Silva. (2018) A preliminary exploration of the potential of Eugenia uvalha Cambess juice intake to counter oxidative stress. Food Research International 105, pages 563-569.
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Adriana Campos, Elisa Brasili, Camile Cecconi Cechinel-Zanchett & Valdir Cechinel Filho. 2018. Natural Products as Source of Molecules with Therapeutic Potential. Natural Products as Source of Molecules with Therapeutic Potential 111 157 .

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