Green tea kombucha in diabetes management: Dependent doses analysis for anti-diabetic, antioxidant, and anti-inflammatory in STZ-induced rats

Green tea kombucha (GTK), a type of fermented drink that is packed with organic acids and polyphenols, has demonstrated potent anti-diabetic, antioxidant, and anti-inflammatory properties. While GTK has exhibited potential in the management of diabetes, investigations into its optimal doses remain scarce, particularly in basic research utilizing animal models of diabetes. This study aims to assess the impact of various doses of GTK on biomarkers related to inflammation, oxidative stress, and diabetes in rats that have been made diabetic through Streptozotocin (STZ) induction. Three doses of GTK (1.25, 2.5, and 5 mL/kg BW) were administered for 14 consecutive days. The results revealed that GTK substantially reduced insulin and fasting blood glucose (FBG) concentrations, with the 2.5 mL/kg BW dose showing the most pronounced effect compared to the diabetic control rats (p-value less than 0.05). In addition, administering GTK improved oxidative stress and inflammatory biomarkers. The 5 mL/kg BW dose demonstrated the most substantial effect in reducing MDA, 4-HNE, and IL-1β in comparison to the diabetic control group, while the 2.5 mL/kg BW dose had the greatest effect in reducing IL-6. These findings indicate that GTK, particularly at 2.5 mL/kg BW, exhibits substantial anti-diabetic properties, while the 5 mL/kg BW dose demonstrates notable antioxidant and anti-inflammatory effects. This positions GTK as a promising candidate for complementary treatment in diabetes management. Further research is necessary to better understand the underlying mechanisms of GTK's effects and to determine the optimal dosage for potential clinical application.