The effects of chronic consumption of Kombucha tea on inflammatory factors and histopathological changes OF brain tissue in the global ischemia model in adult male rats

Abstract

There is evidence that Kombucha tea (KT), a traditional fermented beverage, has a preventive effect on experimental brain ischemia. According to our previous studies, pre-treatment of KT attenuates brain edema and improves motor skills, cognitive impairment, and antioxidant capacity in a rat model of global brain ischemia. This study was designed to evaluate the effects of pre-treatment of KT, as a novel agent, on pro-inflammatory parameters and brain histopathology change in global brain ischemia models. Material and method: Adult male Wistar rats were randomly divided into the sham, the control, and the groups treated with kombucha (KT1 and KT2 groups). KT at doses 1 and 2 ml/kg was prescribed two-week consecutive days before induction of global brain ischemia. Global brain ischemia was induced by blocking common carotid arteries for 60 minutes and the following reperfusion by 24 hours. The KT effects on the serum and brain levels of tumor necrosis factor-α, IL-β, and histopathological change are determined using the Eliza and hematoxylin and eosin (H&E) method respectively.

Results: Our results showed that pre-treatment of KT significantly reduced the blood and the brain levels of TNF-α and IL-β. The histopathological finding of the brain tissue confirmed a protective role for pre-treatment KT in the ischemic rats.