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Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model

BACKGROUND: An animal model was used to study the health benefits inherent in tea fortified alcoholic beverages fed to laboratory mice. OBJECTIVES: An investigation of the effects of tea fortified alcoholic beverages 12% alcohol (v/v) on antioxidant capacity and liver dysfunction indicators in white...

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Autores principales: Ochanda, S O, Rashid, K, Wanyoko, J K, Ngotho, M, Faraj, A K, Onyango, C A, Wachira, F N, Maranga, D N
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BMJ Publishing Group 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4838668/
https://www.ncbi.nlm.nih.gov/pubmed/27110378
http://dx.doi.org/10.1136/bmjgast-2015-000058
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author Ochanda, S O
Rashid, K
Wanyoko, J K
Ngotho, M
Faraj, A K
Onyango, C A
Wachira, F N
Maranga, D N
author_facet Ochanda, S O
Rashid, K
Wanyoko, J K
Ngotho, M
Faraj, A K
Onyango, C A
Wachira, F N
Maranga, D N
author_sort Ochanda, S O
collection PubMed
description BACKGROUND: An animal model was used to study the health benefits inherent in tea fortified alcoholic beverages fed to laboratory mice. OBJECTIVES: An investigation of the effects of tea fortified alcoholic beverages 12% alcohol (v/v) on antioxidant capacity and liver dysfunction indicators in white Swiss mice including packed cell volume (PCV), albumin, total protein, alkaline phosphatase (ALP) and glutathione (GSH) was carried out. METHODS: Plain, black, green and purple tea fortified alcohols were developed with varying tea concentrations of 1, 2 and 4 g/250 mL in 12% v/v. Control alcoholic beverages without teas were also developed. A permit (number IRC/13/12) was obtained for the animal research from the National Museums of Kenya, Institute of Primate Research prior to the start of the study. Alcoholic beverages were orally administered every 2 days for 4 weeks at 1 mL per mouse, and thereafter animals were euthanised and liver and blood samples harvested for analyses. Assays on body weight (bwt), packed cell volume (PCV) albumin, total protein, ALP and GSH were performed. Results were statistically analysed using GraphPad statistical package and significant differences of means of various treatments determined. RESULTS: Consumption of tea fortified alcohols significantly decreased (p=0.0001) bwt at 0.32–9.58% and PCV at 5.56–22.75% for all teas. Total protein in serum and liver of mice fed on different tea fortified alcohols ranged between 6.26 and 9.24 g/dL and 2.14 and 4.02 g/dL, respectively. Albumin, ALP and GSH range was 0.92–2.88 µg/L, 314.98–473.80 µg/L and 17.88–28.62 µM, respectively. Fortification of alcoholic beverages lowered liver ALP, replenished antioxidants and increased liver albumin, improving the nutritional status of the mice. CONCLUSIONS: The findings demonstrate tea's hepatoprotective mechanisms against alcohol-induced injury through promotion of endogenous antioxidants. The beneficial effects of tea in the fortified alcoholic beverages could be used to develop safer alcoholic beverages.
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spelling pubmed-48386682016-04-22 Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model Ochanda, S O Rashid, K Wanyoko, J K Ngotho, M Faraj, A K Onyango, C A Wachira, F N Maranga, D N BMJ Open Gastroenterol Alcoholic Liver Disease BACKGROUND: An animal model was used to study the health benefits inherent in tea fortified alcoholic beverages fed to laboratory mice. OBJECTIVES: An investigation of the effects of tea fortified alcoholic beverages 12% alcohol (v/v) on antioxidant capacity and liver dysfunction indicators in white Swiss mice including packed cell volume (PCV), albumin, total protein, alkaline phosphatase (ALP) and glutathione (GSH) was carried out. METHODS: Plain, black, green and purple tea fortified alcohols were developed with varying tea concentrations of 1, 2 and 4 g/250 mL in 12% v/v. Control alcoholic beverages without teas were also developed. A permit (number IRC/13/12) was obtained for the animal research from the National Museums of Kenya, Institute of Primate Research prior to the start of the study. Alcoholic beverages were orally administered every 2 days for 4 weeks at 1 mL per mouse, and thereafter animals were euthanised and liver and blood samples harvested for analyses. Assays on body weight (bwt), packed cell volume (PCV) albumin, total protein, ALP and GSH were performed. Results were statistically analysed using GraphPad statistical package and significant differences of means of various treatments determined. RESULTS: Consumption of tea fortified alcohols significantly decreased (p=0.0001) bwt at 0.32–9.58% and PCV at 5.56–22.75% for all teas. Total protein in serum and liver of mice fed on different tea fortified alcohols ranged between 6.26 and 9.24 g/dL and 2.14 and 4.02 g/dL, respectively. Albumin, ALP and GSH range was 0.92–2.88 µg/L, 314.98–473.80 µg/L and 17.88–28.62 µM, respectively. Fortification of alcoholic beverages lowered liver ALP, replenished antioxidants and increased liver albumin, improving the nutritional status of the mice. CONCLUSIONS: The findings demonstrate tea's hepatoprotective mechanisms against alcohol-induced injury through promotion of endogenous antioxidants. The beneficial effects of tea in the fortified alcoholic beverages could be used to develop safer alcoholic beverages. BMJ Publishing Group 2016-03-22 /pmc/articles/PMC4838668/ /pubmed/27110378 http://dx.doi.org/10.1136/bmjgast-2015-000058 Text en Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/ This is an Open Access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/
spellingShingle Alcoholic Liver Disease
Ochanda, S O
Rashid, K
Wanyoko, J K
Ngotho, M
Faraj, A K
Onyango, C A
Wachira, F N
Maranga, D N
Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
title Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
title_full Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
title_fullStr Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
title_full_unstemmed Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
title_short Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
title_sort fortification of alcoholic beverages (12% v/v) with tea (camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model
topic Alcoholic Liver Disease
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4838668/
https://www.ncbi.nlm.nih.gov/pubmed/27110378
http://dx.doi.org/10.1136/bmjgast-2015-000058
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