Effects of Kombucha Tea on Side Effects of High Cholesterol Diet in Rabbits

This research aimed to assess the effect of kombucha tea on reducing cholesterol (HCH) uptake and ameliorating biochemical and physiological side effects of high cholesterol diets. 

The aim of this research was evaluate the effectiveness of Kombucha tea in reducing cholesterol uptake as well as pathological and immunological side effects  from high cholesterol diets in Rabbit. 

A total of 32 rabbits were assigned into four groups: 1. Control, fed with standard pellets; 2. HCh+St, fed with high cholesterol diet; 3. HCh+Kom, fed with high cholesterol diet and orally received kombucha beverage; and 4. Kom+St, orally received kombucha beverage along with standard diet. Then, the blood Cholesterol (CHO), Triglycerides (TG), Low-density Lipoprotein (LDL), Malondialdehyde (MDA), ferritin, Creatine Phosphokinase (CPK), Interleukin-1 (IL-1), interleukin-6 (IL-6), and liver enzymes (alanine transaminase [ALT], and aspartate transaminase [ AST]), as well as liver histopathological features, were evaluated in all groups.

CHO and TG showed the highest level in the blood of the HCh+St group, whereas those gavaged with HCh+Kom displayed no change in TG and LDL. Conversely, the HCh+Kom group showed a significant increase in HDL when compared with HCh+St and Kom+St groups. MDA ferritin and CPK in the Kom+St group was significantly higher than the other groups, followed by HCh+Kom. No significant difference was observed in the values of IL-1 and IL-6 as well as ALT and AST between the experimental groups and the control group. Histopathological observations of the liver tissues revealed foam cells with an acidophilic appearance in the HCh+St group and hyperemia in the sinusoid of HCh+Kom and Kom+St groups. Degradation in pancreatic acini was observed in the HCh+St rabbits. 

The data suggest that kombucha consumption is effective in preventing problems caused by high cholesterol diets.