Universität zu Köln

Ochanda, S. O., Rashid, K., Wanyoko, J. K., Ngotho, M., Faraj, A. K., Onyango, C. A., Wachira, F. N. and Maranga, D. N. (2016). Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model. BMJ Open Gastroenterol., 3 (1). LONDON: BMJ PUBLISHING GROUP. ISSN 2054-4774

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Abstract

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 mu g/L, 314.98-473.80 mu g/L and 17.88-28.62 mu M, 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.

Item Type:	Journal Article
Creators:	Creators Email ORCID ORCID Put Code Ochanda, S. O. UNSPECIFIED UNSPECIFIED UNSPECIFIED Rashid, K. UNSPECIFIED UNSPECIFIED UNSPECIFIED Wanyoko, J. K. UNSPECIFIED UNSPECIFIED UNSPECIFIED Ngotho, M. UNSPECIFIED UNSPECIFIED UNSPECIFIED Faraj, A. K. UNSPECIFIED UNSPECIFIED UNSPECIFIED Onyango, C. A. UNSPECIFIED UNSPECIFIED UNSPECIFIED Wachira, F. N. UNSPECIFIED UNSPECIFIED UNSPECIFIED Maranga, D. N. UNSPECIFIED UNSPECIFIED UNSPECIFIED
URN:	urn:nbn:de:hbz:38-292431
DOI:	10.1136/bmjgast-2015-000058
Journal or Publication Title:	BMJ Open Gastroenterol.
Volume:	3
Number:	1
Date:	2016
Publisher:	BMJ PUBLISHING GROUP
Place of Publication:	LONDON
ISSN:	2054-4774
Language:	English
Faculty:	Unspecified
Divisions:	Unspecified
Subjects:	no entry
Uncontrolled Keywords:	Keywords Language OXIDATIVE STRESS; ANTIOXIDANT ACTIVITY; IRON-ABSORPTION; GREEN-TEA; LIVER; WINE; CONSUMPTION; ANTHOCYANINS; CAPACITY; DRINKING Multiple languages Gastroenterology & Hepatology Multiple languages
Refereed:	Yes
URI:	http://kups.ub.uni-koeln.de/id/eprint/29243