A comparative approach on the prophylactic impact of fermented beverages on acute ulcerative colitis in mouse model

Abstract

Acute ulcerative colitis is an inflammatory disease of the colon that is becoming increasingly prevalent. Yet, a growing body of evidence supports the efficacy of dietary interventions in preventing acute ulcerative colitis. Fermented beverages have been the focus of research in humans and animals for several years due to their potential to influence overall health functions with an emphasis on gut health. This research comprehensively explores the preventive effect of three fermented beverages (water kefir, dairy kefir, and kombucha) on acute ulcerative colitis in a CD-1 mouse model. Histopathological evaluation of the colon samples indicated that consumption of kombucha led to increased alleviation of the gross and histopathological lesions. Oral administration of kombucha positively affected overall intestinal microecological home-ostasis by decreasing the coliform counts in this group contrasting the water and milk kefir groups. Moreover, physicochemical evaluation of the fermented beverages was conducted covering key parameters such as pH, acidity, total solids, radical scavenging activity and total phenolic content. Kombucha had the highest radical scavenging activity (85.61), total phenolic content (5.04 mg GAE/ mL), and total solids (0.70%), but the lowest pH (3.1) values. The findings from this research offer valuable insights into the distinct contribution of diffe-rent fermented beverages on prevention of acute ulcerative colitis. Kombucha unravels a promising natural prevention approach for acute colitis, opening new perspectives for future research.