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首页> 外文期刊>Journal of Medical Sciences >Evaluation of Physiological Effects of Acetic Acid Bacteria and Yeast Fermented Non-alchocolic Beverage Consumption in Rat Model
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Evaluation of Physiological Effects of Acetic Acid Bacteria and Yeast Fermented Non-alchocolic Beverage Consumption in Rat Model

机译：乙酸细菌和酵母发酵的非酒精饮料消费对大鼠模型的生理作用评估

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Kombucha is a traditional beverage consumed in various parts of the world. It is made by fermentation of sugared black tea by a consortium of yeasts and acetic acid bacteria. Recent studies have demonstrated that Kombucha possesses antioxidant, antimicrobial, hepatoprotective, nephroprotective and hypocholesterolaemic properties. Microbial composition of Kombucha association is highly variable therefore the chemical composition of obtained beverage can vary a lot and affect products quality. Thus, industrial production of Kombucha beverage is difficult and defined starter culture is strongly needed for obtaining the product with standard characteristics. In the present study individual starter cultures were used to obtain Kombucha like fermented beverage to evaluate its physiological effects in rat model for further development of functional beverage. Low density cholesterol, triglycerides and homocysteine levels elevated by fat diet decreased during intake of fermented beverage (2.5 mL kg-1 b.wt.). To evaluate liver cell status alanine aminotransferase (ALAT) and aspartate Transaminase (ASAT) were assayed. It was shown that ASAT and ALAT decreased due to fermented beverage consumption in both-normal and high fat diet group. Zero rat mortality was observed during fermented beverage intake for 60 days (2.5-7.5 mL kg-1 b.wt.). This study on the consumption of fermented beverage obtained by use of defined starter suggests that it could be suitable for prevention of some metabolic disorders, like cardiovascular disease s or liver disorders, attributed to unhealthy lifestyle like high-fat diet. However, further research on physiological effects and possible mechanisms of action is needed and human studies would be welcomed.
机译：康普茶是一种在世界各地消费的传统饮料。它是由酵母和醋酸细菌联合发酵含糖红茶制成的。最近的研究表明，康普茶具有抗氧化，抗菌，保肝，护肾和降胆固醇的特性。康普茶协会的微生物组成是高度可变的，因此获得的饮料的化学组成可能有很大差异，并影响产品质量。因此，康普茶饮料的工业生产是困难的，并且强烈需要确定的发酵剂培养物以获得具有标准特性的产品。在本研究中，单个发酵剂培养物用于获得类似康普茶的发酵饮料，以评估其在大鼠模型中的生理作用，以进一步开发功能性饮料。摄入高脂饮食（2.5 mL kg -1 b.wt.）时，低脂胆固醇，甘油三酸酯和高半胱氨酸水平因脂肪饮食而升高。为了评估肝细胞状态，测定了丙氨酸氨基转移酶（ALAT）和天冬氨酸转氨酶（ASAT）。结果表明，正常和高脂饮食组中，由于发酵饮料的摄入，ASAT和ALAT降低。摄入发酵饮料60天（2.5-7.5 mL kg -1 b.wt.）的大鼠死亡率为零。这项关于使用确定的发酵剂获得的发酵饮料消费量的研究表明，它可能适合预防某些代谢紊乱，例如心血管疾病或肝脏疾病，这些代谢紊乱归因于不健康的生活方式（如高脂饮食）。但是，需要对生理效应和可能的作用机理做进一步的研究，并且欢迎进行人类研究。

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