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KMID : 1134820000290030466
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 3 p.466 ~ p.470
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Effects of Tea Fungus/Kombucha Beverage on Growth, Serum Protein Level and Enzyme Activities in Male Rats
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Koh Jin-Bog
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Abstract
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This study investigated the effect of tea fungus/kombucha beverage (TF) on body weight gain, protein concentrations and enzyme activities in growing male rats. The rats (Sprague-Dawley) were fed drinking water supplemented with 20 or 40% TF (20 or 40% TF group, respectively) and 20 or 40% autoclaved TF (20 or 40% TFS group, respectively) for 7 weeks. The body weight gain, hemoglobin concentration and hematocrit value of rats fed all TF and TFS groups were similar to the control group. The liver and pancreas weights in all TF and TFS groups were heavier than those in the control group. The blood glucose levels in all TF and TFS groups were slightly decreased, compared with those in the control group. The alkaline phosphatase, GPT and GOT activities of serum in all TF and TFS groups were similar to the control group, but alkaline phosphatase and GPT activities were lower in all TFS groups than those in all TF groups. The total protein concentration showed almost the same levels in all the experimental groups, but albumin concentration and albumin/globulin ratio were more increased in all TF and TFS groups than those in the control group. These results showed that tea fungus/kombucha beverage feeding increased the liver and pancreas weights, albumin concentration and albumin/globulin ratio in rats. There were no differences in growth, serum total protein, hemogloblin concentration, alkaline phosphatase, GPT and GOT activities.
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KEYWORD
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tea fungus/kombucha, serum protein, glucose, GOT, GPT, alkaline phosphatase, male rats
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