Kombucha protects against arsenic-induced protein Peroxidation in rats

2015

English

Kombucha, prepared by fermenting sugared-tea with symbiotic culture of acetic bacteria and yeasts belonging to the genera Saccharomycae is claimed to have numerous medicinal benefits some of which could partly be attributed to its antioxidant properties. However, the chemical com-position of Kombucha is reported to vary with geographical location, suggesting geographical dif-ferences in its biological activities. The present study investigated the antioxidant activity of Kombucha produced locally by fermenting sugared–black tea for 2, 4, 8 and 12 weeks. In vitro antioxidant activity was assessed using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay and the ability to protect against arsenic-induced lipid and protein peroxidation was used to ascertain in vivo antioxidant activity. The Kombucha extracts exhibited good antioxidant activity compared to the standards both in vitro and in vivo.

Ofori, J. A.; Ocloo, A.; Ofori, M.; Dorleku, W. P.; Gbewonyo, W. S. K.