Sea grapes Kombucha Tea Improves Liver-Superoxide dismutase (SOD) Serum in Mice Fed on Cholesterol- and Fat-enriched Diet: A Novel Probiotic Ready-to-drink Rich in Ascorbic Acid

Abstract

Background/Objectives: Sea grapes (Caulerpa racemosa) are rich in macro-micronutrients, such as protein, minerals, folic acid, ascorbic acid (Vitamin C), vitamin A, vitamin B1, and fiber. (1) Kombucha tea is a synbiotic fermented beverage that has many health benefits which fermentation process increases antioxidant levels in food products. (2) This study aims to evaluate the benefits of sea grapes kombucha tea, which include the amounts of vitamin C and its effect on Liver-Superoxide dismutase (SOD) serum in mice fed on cholesterol-and fat-enriched diet (CFED). Methods:The Kombucha tea in this study used the formulation of the previous study. (3) Vitamin C amounts were tested using the Titration-Iodometry method. Furthermore, 40 albino male (Mus musculus) mice weighing between 20-30 g were divided into four groups of ten each; group A as normal control (standard dry pellet diet), group B were fed CFED only, and C and D were fed CFED which given 150 and 300 mg/kgBW sea grapes kombucha tea (p.o.) for 4 weeks. This protocol has been registered at https://preclinicaltrials.eu (International Register of Preclinical Trials Protocols) PCTE0000258 and approved by the Ethics Committee RSUP Prof. Dr. RD. Kandou 100/EC/ KEPK-KANDOU/VI/2021. Statistical analysis in this study used The One-Way Anova SPSS 26.0.Results: Ascorbic acid amounts in this study kombucha tea was 1.45 ± 3.82 mg.mL-1. There was a significant difference in SOD levels between groups (p < 0.0001). SOD levels in group A, B, C, and D respectively 16.90 ± 2.82 U/mL; 8.79 ± 0.67 U/mL; 63.75 ± 4.55 U/mL and 80.27 ± 4.13 U/mL. Dosage of 300 mg/kgBW has significantly increased SOD activity (p < 0.0001) compared to 150 mg/kgBW. Discussion / Conclusion:The sea grapes kombucha tea has the potential to be a ready-to-drink beverage to meet daily vitamin C needs and increase SOD-Liver (Intracellular antioxidant). This study showed in line with previous study that consumption of ascorbic acid significantly increased the SOD activity in type-2 diabetes patients. (4) SOD plays a very important role as a defense against oxidative stress in the body. (5) Sea grapes kombucha tea has the potential to be an anti-inflammatory functional food and as a good immunomodulatory agent, especially during the COVID-19 pandemic.

Modulation of gut microbiota and markers of metabolic syndrome in mice on cholesterol and fat enriched diet by butterfly pea flower kombucha

“…These results showed the fermented drink contained far more metabolites (about 4-fold) from the Butterfly pea compared to 19 metabolites reported from the butterfly pea in the absence of fermentation ( Lijon et al, 2017 ). This is in line with other studies that show that the fermentation process, especially using the kombucha or SCOBY technique, can increase bioactive compounds in a food product ( Permatasari et al, 2021 , 2022a ; Augusta et al, 2021 ; Tanner et al, 2022 ). Although the metabolites identified in this work likely contributed to the biological activity of the new kombucha drink, future research should explore the use of bioinformatics, computational modeling, or in silico molecular dockings to determine the biological significance of the discovered butterfly pea metabolites.…”

“…The bottle was covered with clean gauze and tied so that the cloth closes tightly; then, it was stored in anaerobic conditions at 20–25 °C for 12 days. The formulation was designed by Dr. Siti Chairiyah Batubara, S.T.P., M.Si (Food Technology Expert Certified, Department of Food Technology, Sahid University Jakarta), taking into account previous research formulations ( Permatasari et al, 2021 , 2022a ; Augusta et al, 2021 ; Tanner et al, 2022 ). After 12 days of fermentation, all sample drinks were stored at a refrigerator temperature of 4–8 °C for in vitro and in vivo analysis.…”