Investigation of Anti–diabetic and Liver protective Effects of Kombucha syrup on Streptozotocin induced male wistar mice

Aim and Background: Diabetes is one of the most serious health problems in todaychr('39')s society. Also, therapeutic theories are problematic for general liver diseases such as cirrhosis, fatty liver and chronic hepatitis. Low effect of drugs in many patients has made it inevitable to examine and find other treatments. Current study, examines the anti-diabetic and liver protective effects of Kombucha syrup in vistar male rats. Materials and Methods: The composition of fresh Kombucha syrup was evaluated after 7 days of fermentation with GC–MS and its anti–oxidant activity by DPPH method. The mice were divided into five groups and in order to investigation of anti-diabetic and liver protective effects, test groups obtained daily 2 and 4 ml/kg of Kombucha syrup orally for 14 and 32 days, respectively. Blood sugar levels by glucometer and liver enzymes were measured by parsazmoon company kits. The results were analyzed using Studentchr('39')s T-Test and ANOVA using SPSS software version 22. Results: Kombucha syrup with 12.66% glucuronic acid and 4.57% ethanol has anti–oxidant properties. The highest anti–oxidant property was reported at 89.58%. Blood sugar levels in first and second test groups (160 and 112 mg/dl) showed a significant decrease compared to the negative control group (436 mg/dl). The activity of liver enzymes in the first and second test groups also showed a significant decrease compared to the negative control group. Conclusion: Kombucha syrup, with its high anti–oxidant properties, has beneficial effects in managing diabetes and maintaining the health of liver cells against toxic compounds.