The survey of effect of Kombucha tea on activity of hepatic UDPGT enzyme in mice

Abstract

Background and aims: Kombucha is an ancient food and healing source with Asian origin. Kombucha consists of a wide range of acids, including vitamin C, organic materials, enzymes, and B-group vitamins, which has provided it with immense value. This study was aimed to investigate the effects of Kombucha tea consumption on hepatic UDPGT enzyme in mice. Methods: In this experimental study, 21 small male albino mice and CD-1 genus were used. Albino mice species were purchased from serum Institute in Karaj Hisarak. Mice with a weight between 18 to 25 g were selected. Animals were kept in triplex group in polycarbonate cages. Animal rooms were equipped with air-conditioner. Ambient temperature was retained at about 22°C, and humidity 50%. A light cycle was set at 12 hours brightness and 12 hours darkness. The intensive diet was used that produced by animal Pars feeds for mice feeding. Finally, UDPGA enzyme was measured. Results: Consumption of kombucha tea for seven days of experiment caused a significant increase in enzyme activity in mice liver UDPGT compared to the negative control group, from the first day until the seventh day of experiment. Conclusion: Kombucha tea induced the UDPGT enzyme; thus, it accelerated the detoxification of the body and should be cautioned about simultaneous administration of this beverage with some drugs (such as steroids, acetaminophen, cardio– vascular medicine, etc.) that they metabolize through conjugation. Medical community in this case must be justified and their opinion must be considered when people are using this tea. Finally, kombucha tea consumption did not increase the liver weight. So, UDPGT induction was not the reason of liver weight increase.