Volume 23, Issue 4 (11-2023)
ijdld 2023, 23(4): 214-224 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Ghamaridaz S, Hojati V, Molzemi S, Roudi B. The Effect of Kombucha Mushroom and Garlic Extracts on Blood Biochemical Parameters of Healthy and Diabetic Rats. ijdld 2023; 23 (4) :214-224
URL: http://ijdld.tums.ac.ir/article-1-6235-en.html
URL: http://ijdld.tums.ac.ir/article-1-6235-en.html
1- Department of Biology, Damghan Branch, Islamic Azad University, Damghan, Iran
2- Department of Biology, Damghan Branch, Islamic Azad University, Damghan, Iran ,vida.hojati@gmail.com
3- Tissue Engineering and Stem Cells Research Center, Shahroud University of Medical Sciences, Shahroud, Iran
2- Department of Biology, Damghan Branch, Islamic Azad University, Damghan, Iran ,
3- Tissue Engineering and Stem Cells Research Center, Shahroud University of Medical Sciences, Shahroud, Iran
Abstract: (507 Views)
Background: Diabetes is associated with hormonal and biochemical changes, and with the production of free radicals and oxidative stress, it plays an important role in the occurrence of many metabolic injuries. Garlic plant and kombucha mushroom play a major role in the prevention and treatment of complications caused by oxidative stress due to their antioxidant and anti-apoptotic properties.
Methods: 40 male Wistar rats, divided into five groups of eight, including: control (diabetic and receiving citrate buffer), Negative control group (diabetic, with 55 mg/kg of streptozotocin intraperitoneally), experimental group 1 (diabetic and receiving 50 mg/kg garlic extract), experimental group 2 (diabetic and receiving 50 mg/kg kombucha mushroom) and experimental group 3 (diabetic and receiving 50 mg/kg kombucha mushroom and 50 mg/kg of garlic extract) were divided. After two months passed after the mice became diabetic, the extracts were injected subcutaneously for two weeks. After that, the rats were anesthetized with ketamine and xylisine, and blood was taken directly from the heart.
Results: The Negative control group had higher glucose, triglyceride, cholesterol and LDL and lower insulin and HDL than the control group. The treatment groups of garlic, kombucha and garlic + kombucha caused a significant decrease in glucose, cholesterol, triglyceride and LDL levels and a significant increase in HDL and insulin compared to the Negative control group (p < 0.05). The highest therapeutic effect was shown by the garlic + kombuja group.
Conclusion: The combined extract of kombucha and garlic has favorable effects on sugar control and reducing cholesterol and Triglyceride.
Methods: 40 male Wistar rats, divided into five groups of eight, including: control (diabetic and receiving citrate buffer), Negative control group (diabetic, with 55 mg/kg of streptozotocin intraperitoneally), experimental group 1 (diabetic and receiving 50 mg/kg garlic extract), experimental group 2 (diabetic and receiving 50 mg/kg kombucha mushroom) and experimental group 3 (diabetic and receiving 50 mg/kg kombucha mushroom and 50 mg/kg of garlic extract) were divided. After two months passed after the mice became diabetic, the extracts were injected subcutaneously for two weeks. After that, the rats were anesthetized with ketamine and xylisine, and blood was taken directly from the heart.
Results: The Negative control group had higher glucose, triglyceride, cholesterol and LDL and lower insulin and HDL than the control group. The treatment groups of garlic, kombucha and garlic + kombucha caused a significant decrease in glucose, cholesterol, triglyceride and LDL levels and a significant increase in HDL and insulin compared to the Negative control group (p < 0.05). The highest therapeutic effect was shown by the garlic + kombuja group.
Conclusion: The combined extract of kombucha and garlic has favorable effects on sugar control and reducing cholesterol and Triglyceride.
Type of Study: Research |
Subject:
Special
Received: 2023/05/6 | Accepted: 2023/07/4 | Published: 2023/11/1
Received: 2023/05/6 | Accepted: 2023/07/4 | Published: 2023/11/1
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
