Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model.
BACKGROUND
An animal model was used to study the health benefits inherent in tea fortified alcoholic beverages fed to laboratory mice.


OBJECTIVE
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 µg/L, 314.98-473.80 µg/L and 17.88-28.62 µM, 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.
Tea and Health Unit, Tea Processing and value addition Programme, Kenya Agricultural and Livestock Research Organization, Tea Research Institute (KALRO-TRI), Kericho, Kenya; Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya.
S O
SO
Ochanda
University of Cologne , Cologne , Germany.
K
K
Rashid
Tea and Health Unit, Tea Processing and value addition Programme , Kenya Agricultural and Livestock Research Organization, Tea Research Institute (KALRO-TRI) , Kericho , Kenya.
J K
JK
Wanyoko
Mount Kenya University , Thika , Kenya.
M
M
Ngotho
Department of Dairy and Food Science and Technology , Egerton University , Egerton , Kenya.
A K
AK
Faraj
Taita Taveta University College , Voi , Kenya.
C A
CA
Onyango
Association for Strengthening Agricultural Research in Eastern and Central Africa (ASARECA) , Entebbe , Uganda.
F N
FN
Wachira
Department of Animal Sciences , National Museums of Kenya, Institute of Primate Research (NMK-IPR) , Nairobi , Kenya.
D N
DN
Maranga
ALCOHOL; ANTIOXIDANTS; NUTRITIONAL STATUS; OXIDATIVE STRESS