TY - JOUR
T1 - 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
AU - Cardoso, Rodrigo Rezende
AU - De Paula Dias Moreira, Luiza
AU - Costa, Mirian Aparecida de Campos
AU - Toledo, Renata Celi Lopes
AU - Grancieri, Mariana
AU - Pimenta do Nascimento, Talita
AU - Simões Larraz Ferreira, Mariana
AU - Pinto da Matta, Sérgio Luis
AU - Renon Eller, Monique
AU - Stampini Duarte Martino, Hércia
AU - Barros, Frederico Augusto Ribeiro de
N1 - Funding Information:
We gratefully acknowledge Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) – Brazil, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) – Brazil, and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) – Brazil for financial support.
Publisher Copyright:
© 2021 The Royal Society of Chemistry.
PY - 2021
Y1 - 2021
N2 - 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.
AB - 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.
UR - http://dx.doi.org/10.1039/d1fo02106k
UR - http://www.scopus.com/inward/record.url?scp=85118800324&partnerID=8YFLogxK
U2 - 10.1039/d1fo02106k
DO - 10.1039/d1fo02106k
M3 - Article
SN - 2042-6496
VL - 12
SP - 10813
EP - 10827
JO - Food & Function
JF - Food & Function
IS - 21
ER -