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Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease

  • Youngmi Jung
  • Inyoung Kim
  • Mohamed Mannaa
  • Jinnyun Kim
  • Sihyung Wang
  • Inmyoung Park
  • Jieun Kim
  • Young-Su Seo
Article
  • 78 Downloads

Abstract

Non-alcoholic fatty liver disease (NAFLD) is one of the most common liver disorders. Possible links have been recently found between the gut-microbiota and the host metabolism in development of NAFLD and obesity. Therefore, understanding the changes in intestinal microbiota during the progression of NAFLD, is important. In this study, the effect of Kombucha tea (KT), obtained by microbial fermentation of sugared black tea, was investigated on gut-microbiota during the progression of NAFLD. The results indicated a decrease in Erysipelotrichia class by treatment with KT in comparison to the methionine/choline-deficient (MCD)-fed db/db mice. Allobaculum, Turicibacter, and Clostridium genera, were only detected in MCD-fed db/db mice and were decreased after treatment with KT, whereas Lactobacillus was more abundant in MCD + KT-fed mice than in MCD only-fed mice and Mucispirillum, was found only in the MCD + KT-fed mice group. Our results demonstrated that the change of intestinal microbiota was influenced by KT intake, contributing to combat NAFLD.

Keywords

Gut-microbiota Kombucha tea Liver protection Non-alcoholic fatty liver disease 

Notes

Acknowledgements

This work was supported by a 2-year Research Grant of Pusan National University (Y.-S.S.).

Compliance with ethical standards

Conflict of interest

The authors declare no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Youngmi Jung
    • 1
  • Inyoung Kim
    • 1
  • Mohamed Mannaa
    • 1
  • Jinnyun Kim
    • 1
  • Sihyung Wang
    • 1
  • Inmyoung Park
    • 2
  • Jieun Kim
    • 1
  • Young-Su Seo
    • 1
  1. 1.Department of Integrated Biological SciencePusan National UniversityBusanKorea
  2. 2.Department of Asian Food and Culinary ArtsYoungsan UniversityBusanKorea

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