Effects of Kombucha in Diabetes Induced Animal Models: A Systematic Review
Greice Dotto Simoes1*, Roberta Giorgi1, Caina Correa do Amaral1, Camila Perello Ferrua1, Geovanna Peter Correa1, Tiago Fernandez Garcia1, Amanda de Lima Aldrighi2, Karoline Brizola de Souza2, Aline Longoni dos Santos1, Adriano Martimbianco de Assis1, Priscila Marques Moura de Leon3, Fernanda Nedel1
1Research Group on Cellular and Molecular Biotechnology Applied to Health (GPCell), Graduate Program in Health and Behavior, Catholic University of Pelotas, Brazil
2Graduate Program in Health and Behavior, Catholic University of Pelotas, Brazil
3Equine Genomics Research Group - GenE, Nucleus of Biotechnology, Technological
Development Center, Federal University of Pelotas, Brazil
*Corresponding Author: Fernanda Nedel, Research Group on Cellular and
Molecular Biotechnology Applied to Health (GPCell), Graduate Program in Health and Behavior, Catholic University of Pelotas, Brazil.
May 31, 2022; Published: July 29, 2022
This study aimed to systematically review the literature to identify the effects of KB in animal models of diabetes induction. A search was carried out in the following databases: PubMed, Scopus, Scielo, ScienceDirect, and ISI Web of Knowledge, using the descriptors “(Kombucha [MeSH])” and “(Kombucha tea [MeSH])”. From the articles found, two independent and previously calibrated reviewers, using the EndNote X7 (Thomson Reuters, New York, US), selected those that investigated the effects of KB in animal models of diabetes induction. Of the 1214 studies found, 7 were included in the systematic review. All studies used male rats and induced diabetes with alloxan or streptozotocin. The most prevalent substrate applied in the KB fermentation was sweetened black tea (BT). The included studies focused on biochemical analysis, mainly in markers for diabetes (glucose, insulin and glycated hemoglobin), lipid profile, antioxidant molecules, and histological analyses of the pancreas and the liver, demonstrating a reverse in damages caused by the chemical induction of diabetes in animal models. In this study, a panel of KB effects in parameters altered by diabetes induction in rats was created, which could contribute to understanding the benefits of KB administration.
Keywords: Kombucha; Polyphenols; Antioxidant; Animal Model; Diabetes Induction; Systematic Review
- Jayabalan R., et al. “Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus”. Comprehensive Reviews in Food Science and Food Safety4 (2014): 538-550.
- Gamboa-Gómez C I., et al. “In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages”. Food Research International 102 (2017): 690-699.
- Hartmann AM., et al. “Effects of chronic kombucha ingestion on open-field behaviors, longevity, appetitive behaviors, and organs in c57-bl/6 mice: a pilot study”. Nutrition 16.9 (2000): 755-761.
- Salafzoon S., et al. “Evaluation of the antioxidant impact of ginger-based kombucha on the murine breast cancer model”. Journal of Complementary e Integrative Medicine1 (2017).
- Pakravan N., et al. “Cosmeceutical effect of ethyl acetate fraction of Kombucha tea by intradermal administration in the skin of aged mice”. Journal of Cosmetic Dermatology 6 (2018): 1216-1224.
- Ivanišová E., et al. “The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage”. Journal of Food Science and Technology 57 (2020): 1840-1846.
- Chen C., et al. “Changes in major components of tea fungus metabolites during prolonged fermentation”. Journal of Applied Microbiology 5 (2020): 834-839.
- Dufresne C., et al. “Tea, Kombucha, and health: A review”. Food Research International6 (2000): 409-421.
- Dutta H., et al. “Kombucha Drink: Production, Quality, and Safety Aspects”. In Production and Management of Beverages (2019): 259-288.
- Greenwalt CJ., et al. “Kombucha, the fermented tea: microbiology, composition, and claimed health effects”. Journal of Food Protection 7 (2000): 976-981.
- Kapp JM., et al. “Kombucha: a systematic review of the empirical evidence of human health benefit”. Annals of Epidemiology 30 (2019): 66-70.
- Tran T., et al. “Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage”. Foods 7 (2020): 963.
- Villarreal-Soto S. A., et al. “Understanding Kombucha Tea Fermentation: A Review”. Journal of Food Science 3 (2018): 580-588.
- Leal JM., et al. “A review on health benefits of kombucha nutritional compounds and metabolites”. CYTA - Journal of Food 1 (2018): 390-399.
- Jakubczyk K., et al. “Chemical Profile and Antioxidant Activity of the Kombucha Beverage Derived from White, Green, Black and Red Tea”. Antioxidants 5 (2020): 447.
- Velićanski A., et al. “Characteristics of kombucha fermentation on medicinal herbs from lamiaceae family”. Romanian Biotechnological Letters1 (2013): 8034-8042.
- Gaggìa F., et al. “Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity”. Nutrients 1 (2018).
- Yavari N., et al. “Response surface methodology for optimization of glucuronic acid production using kombucha layer on sour cherry juice”. Australian Journal of Basic and Applied Sciences8 (2010): 3250-3256.
- Yavari N., et al. “Glucuronic Acid Rich Kombucha-fermented Pomegranate Juice”. Journal of Food Research1 (2018): 61-69.
- Zubaidah E., et al. “Potential of snake fruit (Salacca zalacca (Gaerth.) Voss) for the development of a beverage through fermentation with the Kombucha consortium”. and Agricultural Biotechnology 13, (2018): 198-203.
- Cardoso RR., et al. “Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities”. Food Research International 128 (2019): 108782.
- Zubaidah E., et al. “Anti-diabetes activity of Kombucha prepared from different snake fruit cultivars”. Nutrition and Food Science 2 (2019).
- Aloulou A., et al. “Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats”. BMC Complementary and Alternative Medicine 63 (2012).
- Hosseini SA., et al. “A comparison between the effect of green tea and Kombucha prepared from green tea on the weight of diabetic rats”. Biomedical and Pharmacology Journal 12 (2015): 141-146.
- Saeedi P., et al. “Global and regional diabetes prevalence estimates for 2019 and projections for 2030 and 2045: Results from the International Diabetes Federation Diabetes Atlas”. Diabetes Research and Clinical Practice 157 (2019): 107843.
- García-Molina L.; et al. “Improving type 2 Diabetes mellitus glycaemic control through lifestyle modification implementing diet intervention: a systematic review and meta-analysis”. European Journal of Nutrition 4 (2020): 1313-1328.
- Afroz A., et al. “Glycaemic Control for People with Type 2 Diabetes Mellitus in Bangladesh - An urgent need for optimization of management plan”. Scientific Reports 9 (2019): 10248.
- Moher D., et al. “Preferred reporting items for systematic reviews and meta-analyses: the PRISMA statement”. Plos Medicine 7 (2010): 1000097.
- Shakya A., et al. “Comprehensive Review on Preclinical Diabetic Models”. Current Diabetes Reviews 2 (2020): 104-116.
- Szkudelski T. “The mechanism of alloxan and streptozotocin action in B cells of the rat pancreas”. Physiological Research 6 (2001): 537-546.
- Rehman K., et al. “Mechanism of Generation of Oxidative Stress and Pathophysiology of Type 2 Diabetes Mellitus: How Are They Interlinked?” Journal of Cellular Biochemistry 11 (2017): 3577-3585.
- Butkowski EG., et al. “Hyperglycaemia, oxidative stress and inflammatory markers”. Redox Report 6 (2017): 257-264.
- Yaribeygi H., et al. “A review of the molecular mechanisms of hyperglycemia-induced free radical generation leading to oxidative stress”. Journal of Cellular Physiology 2 (2019) 1300-1312.
- Karunakaran U., et al. “A systematic review of oxidative stress and safety of antioxidants in diabetes: focus on islets and their defense”. Diabetes and Metabolism Journal 2 (2013): 106-112.
- Srihari T., et al. “Antihyperglycaemic efficacy of kombucha in streptozotocin-induced rats”. Journal of Functional Foods4 (2013): 1794-1802.
- Hamden K., et al. “Inhibition of key digestive enzymes related to diabetes and hyperlipidemia and protection of liver-kidney functions by trigonelline in diabetic rats”. Scientia Pharmaceutica 1 (2013): 233-246.
- Han HS., et al. “Regulation of glucose metabolism from a liver-centric perspective”. Experimental e Molecular Medicine 3 (2016): e218.
- Yoshida T., et al. “CS-917, a fructose 1,6-bisphosphatase inhibitor, improves postprandial hyperglycemia after meal loading in non-obese type 2 diabetic Goto-Kakizaki rats”. European Journal of Pharmacology 1-3 (2008): 192-197.
- Rice-Evans CA., et al. “Structure-antioxidant activity relationships of flavonoids and phenolic acids”. Free Radical Biology Medicine 7 (1996): 933-956.
- Piccolella S., et al. “Nutraceutical polyphenols: New analytical challenges and opportunities”. Journal of Pharmaceutical and Biomedical Analysis 175 (2019): 112774.
- Lushchak VI. “Free radicals, reactive oxygen species, oxidative stress and its classification”. Chemical Biological Interactions 224 (2014): 164-175.
- Bhattacharya S., et al. “Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats”. Food Chemical Toxicology 60 (2013): 328-340.
- Feng Q., et al. “Black tea polyphenols, theaflavins, prevent cellular DNA damage by inhibiting oxidative stress and suppressing cytochrome P450 1A1 in cell cultures”. Journal of Agricultural Food Chemistry 1 (2002): 213-220.
- Sun L., et al. “Dietary polyphenols modulate starch digestion and glycaemic level: a review”. Critical Reviews Food Science and Nutrition 4 (2020): 541-555.
- Daisy P., et al. “Insulin mimetic impact of Catechin isolated from Cassia fistula on the glucose oxidation and molecular mechanisms of glucose uptake on Streptozotocin-induced diabetic Wistar rats”. Phytomedicine 1 (2010): 28-36.
- Hajiaghaalipour F., et al. “Modulation of glucose transporter protein by dietary flavonoids in type 2 diabetes mellitus”. International Journal Biological Science 5 (2015): 508-524.
- Rohaeti E., et al. “Inhibition of α-Glucosidase, Total Phenolic Content and Flavonoid Content on Skin Fruit and Flesh Extracts of Some Varieties of Snake Fruits”. In IOP Conf Ser: Earth and Environmental Science 59 (2017): 012066.
- Coskun O., et al. “Quercetin, a flavonoid antioxidant, prevents and protects streptozotocin-induced oxidative stress and beta-cell damage in rat pancreas”. Pharmacological Research 2 (2005): 117-123.
- Nakai M., et al. “Inhibitory effects of oolong tea polyphenols on pancreatic lipase in vitro”. Jornal of Agricultural and Food Chemistry 11 (2005): 4593-4598.
- Nielsen TS., et al. “Dissecting adipose tissue lipolysis: molecular regulation and implications for metabolic disease”. Journal of Molecular Endocrinology 3 (2014): R199-222.
- Sakakibara S., et al. “Acetic acid activates hepatic AMPK and reduces hyperglycemia in diabetic KK-A(y) mice”. Biochemical and Biophysical Research Communications2 (2006): 597-604.
- Bhattacharya S., et al. “D-saccharic acid-1,4-lactone ameliorates alloxan-induced diabetes mellitus and oxidative stress in rats through inhibiting pancreatic β-cells from apoptosis via mitochondrial dependent pathway”. Toxicology and Applied Pharmacology 2 (2011): 272-283.
- Fushimi T., et al. “Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet”. The British Journal of Nutrition 5 (2006): 916-924.
- Olas B., et al. “D-glucaro 1,4-lactone and resveratrol as antioxidants in blood platelets”. Cell Biology Toxicology 2 (2008): 189-199.