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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

2021; Royal Society of Chemistry; Volume: 12; Issue: 21 Linguagem: Inglês

10.1039/d1fo02106k

2042-650X

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 Luís Pinto da Matta, Monique Renon Eller, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros,

Phytoestrogen effects and research

The aim of this study was to evaluate the effect of green and black tea kombuchas consumption on adiposity, lipid and glucose metabolism, liver steatosis, oxidative stress, and inflammation in Wistar rats fed a high-fat high-fructose (HFHF) diet. Wistar rats, after 8 weeks to induce metabolic alterations, were divided into an AIN-93M control group, HFHF control group, green tea kombucha + HFHF diet (GTK group), and black tea kombucha + HFHF diet (BTK group), for 10 weeks. The kombuchas improved glucose metabolism, plasma total antioxidant capacity, superoxide dismutase activity, and decreased nitric oxide concentration. Moreover, both kombuchas reduced systemic inflammation by decreasing the neutrophil/lymphocyte ratio (NLR), reduced the total adipose tissue and blood triglyceride, and reverted liver steatosis (from grade 2 to 1), besides the modulation of genes related to adipogenesis and β-oxidation. Therefore, kombuchas from green and black teas have bioactive properties that can help control metabolic alterations induced by the HFHF diet.