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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

Published online by Cambridge University Press:  13 May 2022

Melvin J. Tanner ,
Fahrul Nurkolis ,
Nelly Mayulu ,
Nurpduji Astuti Taslim ,
Endang Achadi ,
Happy Kurnia Permatasari ,
Defny Silvia Wewengkang  and
Hardinsyah Hardinsyah
Melvin J. Tanner
Affiliation:
Nutrition, University of Indonesia, Depok
Fahrul Nurkolis
Affiliation:
Biological Sciences, UIN Sunan Kalijaga Yogyakarta, Yogyakarta
Nelly Mayulu
Affiliation:
Food and Nutrition, Sam Ratulangi University, Manado
Nurpduji Astuti Taslim
Affiliation:
Clinical Nutrition, Hasanuddin University, Makassar
Endang Achadi
Affiliation:
Nutrition, University of Indonesia, Depok
Happy Kurnia Permatasari
Affiliation:
Biochemistry and Biomolecular, Brawijaya University, Malang
Defny Silvia Wewengkang
Affiliation:
Pharmacy, Sam Ratulangi University, Manado,
Hardinsyah Hardinsyah
Affiliation:
Nutrition, IPB University, Bogor, Indonesia
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Abstract

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Proceedings of the Nutrition Society , Volume 81 , Issue OCE2: 3rd International Symposium on Nutrition (ISN 2022): Urban food policies for sustainable nutrition and health, 27–28 January 2022 , 2022 , E66
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Copyright © The Authors 2022

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.(Reference Peñalver1) Kombucha tea is a synbiotic fermented beverage that has many health benefits which fermentation process increases antioxidant levels in food products.(Reference Antolak2) 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.(Reference Augusta3) 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.(Reference Kathore4) SOD plays a very important role as a defense against oxidative stress in the body.(Reference Younus5) 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.

Disclosure of Interest

None Declared

References

Peñalver, R, et al. (2020) Mar drugs 18(6), 301.CrossRefGoogle Scholar
Antolak, H, et al. (2021) Antioxidants 10(10), 1541.CrossRefGoogle Scholar
Augusta, PS, et al. (2021) Proc Nutr Soc 80(OCE3).10.1017/S002966512100272XCrossRefGoogle Scholar
Kathore, V, et al. (2014) Int J Health Sci Res 4, 94–101.Google Scholar
Younus, H (2018) Int J Health Sci (Qassim) 12(3), 88–93.Google Scholar