Thesis (Ph.D.) - Cairo University - Faculty of Pharmacy - Department of Pharmacognosy

Kombucha is a fermented tea produced by the fermentation of tea with starter culture known as 2SCOBY3 (Symbiotic Culture of Bacteria and Yeast). Aim: This study aimed to estimate the major tea constituents, apply a suitable analytical method for determination and standardization of the best conditions of tea fermentation. In vitro study includes DPPH radical scavenging activity, antimicrobial and antifungal activities. In addition to the in vivo biological assessment for the best conditions for production of Kombucha using Black tea (BT) and Green tea (GT) fermented for three weeks includes antioxidant, hepatoprotective, antidiabetic and antihyperlipidemic activities for the best conditions. Molecular docking assists and understands the action of the main tea phytoconstituents as polyphenols and caffeine was also performed.Methods: This study was performed using Folin-Ciocalteu, antioxidant activity, minimum inhibitory concentration (MIC) [sensitivity test] and HPLC analysis. Antioxidant and hepatoprotective effects were performed using CCl4 induced liver injury. Both fermented tea extracts (BTE) and (GTE) at dose level of 100 mg/kg were given prior to CCl4 administration. They were assessed by measuring glutathione (GSH) level, aspartate aminotransferase (AST) and alanine aminotransferase (ALT) with histopathological examination. The antidiabetic and antihyperlipidemic activities were assessed using streptocotozin (STZ) induced diabetic rats. Both fermented extracts at dose level of 200 mg/kg were administrated along with STZ administration and were assessed by the determination of blood glucose, triglycerides and cholesterol levels compared to Glucophage standard. Molecular docking study was performed regarding the major compounds

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