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Anti-diabetes activity of Kombucha prepared from different snake fruit cultivars

Elok Zubaidah (Department of Food Science and Technology, Brawijaya University, Malang, Indonesia)
Raida Amelia Ifadah (Department of Food Science and Technology, Brawijaya University, Malang, Indonesia)
Umi Kalsum (Department of Pharmacology, Faculty of Medicine, Brawijaya University, Malang, Indonesia)
Diana Lyrawati (Department of Pharmacology, Faculty of Medicine, Brawijaya University, Malang, Indonesia)
Widya Dwi Rukmi Putri (Department of Food Science and Technology, Brawijaya University, Malang, Indonesia)
Ignatius Srianta (Department of Food Technology, Widya Mandala Catholic University, Surabaya, Surabaya, Indonesia)
Philippe J. Blanc (Université de Toulouse, Toulouse, France)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 18 October 2018

Issue publication date: 6 March 2019

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Abstract

Purpose

This paper aims to study the anti-diabetes activity of the Kombucha prepared from different snake fruit cultivars.

Design/methodology/approach

The juices of snake fruits of Suwaru, Madura, Pondoh and Bali cultivars were fermented for 14 days. Anti-diabetes activity of the products was analyzed. Twenty-four male albino Wistar rats were used and randomly divided into six experimental groups, i.e. four groups of the diabetic rats treated with the Kombucha, plus the normal group and diabetic control group. The Kombucha were orally administered to the streptozotocin induced-diabetic rats at 5 mL/kg body weight per day during the 28-day experiment. The fasting plasma glucose (FPG), oxidative stress indices (superoxide dismutase [SOD] activity and Malondialdehyde [MDA] level) and lipid profile of the blood plasma were measured. The pancreas was used for immunohistochemical study and β-cells quantification. Data were analysed by ANOVA followed by Fisher test using Minitab version 16.0.

Findings

FPG of the diabetic rats treated with the Kombucha (110.3-189.3 mg/dL) was significantly lower (p = 0.000) than the diabetic control group (413.3 mg/dL). Those were in line with the number of pancreatic β-cells of 42.1 in diabetic rats that lower (p = 006) than those in treated the diabetic rats (61.2-73.5). The treated diabetic rats had lower oxidative stress (SOD activity: 20.9-44.6 unit/100 µL with p = 0.000; MDA level: 0.37-0.48 ng/100 µL with p = 0.000) than those in the diabetic rats (SOD activity: 18.7 unit/100µL; MDA level: 0.84 ng/100 µL). The treated diabetic rats also showed better lipid profile than those in the diabetic control rats. There were cultivar differences, and the Suwaru and Madura snake fruit Kombucha demonstrated the most potential for diabetes management.

Originality/value

This is the first study on in vivo anti-diabetes activity of snake fruit Kombucha prepared from different snake fruit cultivars.

Keywords

Acknowledgements

Declaration of interest: The authors of this research declare no conflict of interest.

Citation

Zubaidah, E., Ifadah, R.A., Kalsum, U., Lyrawati, D., Putri, W.D.R., Srianta, I. and Blanc, P.J. (2019), "Anti-diabetes activity of Kombucha prepared from different snake fruit cultivars", Nutrition & Food Science, Vol. 49 No. 2, pp. 333-343. https://doi.org/10.1108/NFS-07-2018-0201

Publisher

:

Emerald Publishing Limited

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