Hepatoprotective effects of kombucha tea in carbon tetrachloride-induced hepatotoxicity: An in vivo and molecular docking studies

Abstract

Kombucha is a fermented tea produced by the fermentation of tea with a starter culture known as Symbiotic colony of yeast and bacteria “SCOBY”. This study aimed to determine the best conditions of tea fermentation and to evaluate the antioxidant and hepatoprotective effects in CCl4-induced hepatotoxicity in rats. This study was performed using CCl4-induced liver injury in rat model. The fermented black tea (BTE) and green tea (GTE) extracts at dose level of 100 mg/kg b.wt were administered orally prior to CCl4 administration. The antioxidant activity was assessed by the determination of reduced glutathione (GSH) level, while the hepatoprotective effect was assessed by measuring alanine aminotransferase (ALT), aspartate aminotransferase (AST), along with histopathological examination. HPLC investigation was performed for selected polyphenolic compounds and caffeine alkaloid. We found that fermentation of black tea for three weeks gave best results as indicated by the chemical analysis and by studying of the hepatoprotective activity. In vivo antioxidant and hepatoprotective effects revealed significant decrease in AST, ALT and increase in GSH levels. A molecular docking study was performed regarding the polyphenolic compounds and caffeine, and the results showed a conformational fitting in the active site of human myeloperoxidase [hMPO] (ID: 3ZS0). The results of the current study could be of benefit for the development of functional drink with significant prophylactic effects, particularly in Egypt, which showed high prevalence of liver diseases.