The distinctive hepatoprotective activity of turmeric kombucha (Curcuma longa) induced by diethylnitrosamine in Balb/C mice

This study aims to investigate the potential hepatoprotective activity of turmeric kombucha before and after fermentation and to compare such distinctive activity in turmeric kombucha versus turmeric essence beverage (turmeric beverage without fermentation). Liquid chromatography-mass spectrometer (LC-MC) analyses revealed the presence of bioactive compounds in turmeric kombucha and turmeric essence beverages. In vivo tests appraised the levels of alanine transaminase (ALT), aspartate transaminase (AST), malondialdehyde (MDA) in Balb/C mice and the histology of their livers was determined. Upon successful fermentation process new compounds such as: tetrahydrocurcumin, ferulic acid, glucuronidated curcumin, cyclofenil, acetic acid, glucuronic acid, and d-saccharic acid-1,4-lactone were produced in turmeric kombucha, which were not found in non-turmeric kombucha. The positive effect of fermentation has boosted the hepatoprotective activity of turmeric kombucha through the release of compounds and the production of new bioactive compounds. Therefore, fermented turmeric kombucha had a greater effect on the hepatoprotective activity compared to turmeric essence beverage in Balb/C mice

The distinctive hepatoprotective activity of turmeric kombucha (curcuma longa) induced by diethylnitrosamine in Balb/C mice

This study aims to investigate the potential hepatoprotective activity of turmeric kombucha before and after fermentation and to compare such distinctive activity in turmeric kombucha versus turmeric essence beverage (turmeric beverage without fermentation). Liquid chromatography-mass spectrometer (LC-MC) analyses revealed the presence of bioactive compounds in turmeric kombucha and turmeric essence beverages. In vivo tests appraised the levels of alanine transaminase (ALT), aspartate transaminase (AST), malondialdehyde (MDA) in Balb/C mice and the histology of their livers was determined. Upon successful fermentation process new compounds such as: tetrahydrocurcumin, ferulic acid, glucuronidated curcumin, cyclofenil, acetic acid, glucuronic acid, and D-saccharic acid-1,4-lactone were produced in turmeric kombucha, which were not found in nonturmeric kombucha. The positive effect of fermentation has boosted the hepatoprotective activity of turmeric kombucha through the release of compounds and the production of new bioactive compounds. Therefore, fermented turmeric kombucha had a greater effect on the hepatoprotective activity compared to turmeric essence beverage in Balb/C mice

Enhancing Immunomodulatory Properties of Javanese Turmeric (Curcuma xanthorrhiza) Kombucha against Diethylnitrosamine in Male Balb/c Mice

Kombucha is a fermented tea beverage, made by the addition of symbiotic culture of bacteria and yeasts (SCOBY). This study utilized Javanese turmeric in a concentration of 0.4% (w/v) as a kombucha fermentation medium and evaluated its immunomodulatory activity, compared to non-fermented Javanese turmeric beverage. Forty-two healthy male BalB/C mice (20-30 g, 2-3 weeks old) were divided randomly into five groups with seven mice each. The groups were fed: Normal diet; normal diet + Javanese turmeric kombucha; normal diet + diethylnitrosamine (DEN); DEN + non-fermented Javanese turmeric and DEN + Javanese turmeric kombucha. Kombuchas and non-fermented Javanese turmeric were given at dose of 0.3 mL/20 g BW/day. The mice were injected with 100 mg/kg DEN intraperitoneally. The spleen was collected and analyzed for CD4+, tumor necrosis factor α (TNF-α+), interleukin-6 (IL-6+), CD8+, CD11b+, and IL-10+. The statistical analyses included ANOVA and the Fischer’s exact test. The percentage of CD8+, CD11b+, and CD8+ IL-10+ increased significantly (p<0.05) among DEN-induced groups, Javanese turmeric kombucha and these values were higher than non-fermented Javanese turmeric. These findings verify that Javanese turmeric kombucha possessed better immunomodulatory activity compared to non-fermented Javanese turmeric

Enhancing immunomodulatory of Javanese turmeric (curcuma xanthorriza) kombucha against diethylnitrosamine in male Balb/c mice

Kombucha is a fermented tea beverage, made by the addition of symbiotic culture of bacteria and yeasts (SCOBY). This study utilized Javanese turmeric in a concentration of 0.4 % (w/v) as a kombucha fermentation medium and evaluated its immunomodulatory activity, compared to non-fermented Javanese turmeric beverage. Forty-two healthy male BalB/C mice (20–30 g, 2–3 weeks old) were divided randomly into five groups with seven mice each. The groups were fed: Normal diet; normal diet + Javanese turmeric kombucha; normal diet + diethylnitrosamine (DEN); DEN + non-fermented Javanese turmeric and DEN + Javanese turmeric kombucha. Kombuchas and non-fermented Javanese turmeric were given at dose of 0.3 mL/20 g BW/day. The mice were injected with 100 mg/kg DEN intraperitoneally. The spleen was collected and analyzed for CD4+, tumor necrosis factor α (TNF-α+), interleukin-6 (IL-6+), CD8+, CD11b+, and IL-10+. The statistical analyses included ANOVA and the Fischer’s exact test. The percentage of CD8+, CD11b+, and CD8+ IL-10+ increased significantly (p < 0.05) among DEN-induced groups, Javanese turmeric kombucha and these values were higher than nonfermented Javanese turmeric. These findings verify that Javanese turmeric kombucha possessed better immunomodulatory activity compared to non-fermented Javanese turmeric

Analysis of temporal variation characteristics on water quality along Code River, Indonesia

Physicals, chemicals, and microbial parameters were analysedalong the Coder River to reveal the temporal influence on water qualitycharacteristics. From December 2017 to March 2018, we collected twice amonth surface water sample at the nine monitored sampling site. Theresults indicate that the temporal factor has a significant impact, particularly in wet and dry seasons, on increasing the chemical oxygendemand (COD), ammonia-nitrogen (NH3-N), total coliform (TC), andfaecal coliform (FC) above the local government standard. Overall, thewater quality in the Code River is mainly influenced by the anthropogenicpollution sources that did not decrease during the dry season because of thelow water flow