الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This work was conducted to study the possible use of kombucha tea to fight obesity using Sprague dawley male albino rats. Tow types of tea (Thea sinensis ) being the red (Lipton) and the white (Twining of London) were used to prepare the kombucha tea . kombucha tea”3ml” was given daily and orally with help of gastric cannula . To investigate the possible enhancement of slimming, by aid of kombucha tea two herbal formulations were used with kombucha tea treatments which contained (1) Cornsilk +Juniper + Hawthorn + Thyme; (2) Alfalfa + Dandelion + Horstail +Uva Ursi. High fat diet used to induce obesity, and continued during 49 days of the feeding trail, body weight gain % (BWG%),feed intake (FI) and feed efficiency ratio calculated as indication of biological changes. The biochemical parameters were determined to find out the possible changes of liver functions, kidneys functions, lipids profile and glucose in serum. The results obtained could be summarized in the following:1) The BWG% of obese rats reduced appreciably compared to control group when feeding on kombucha red tea (-181.1%) and particularly on the white kombucha tea (-241.61%).upplementation of high fat diet with herbal formulation (1) and in particular with herbal formulation (2) raised more the percent decrease of BWG %. In this connection maximum and
considerable slimming took place when using kombucha white tea
white the herbal formulation (2); in last case by calculation within
30 days (one month) that obese rat will lose 23.34 % of the live
weight.
2) Feeding on kombucha red and white tea without and with
supplementations of feeds with herbal formulation (1) or (2) didn’t
significantly changed the FI of rats . Meanwhile, numerically
maximum reduction of (FI) recorded for rats which received the
kombucha red and white tea with herbal formulation (2); this
groups revealed also maximum reduction of BWG % .
3) Feed efficiency ratio (FER) was mostly better for white
than fed kombucha tea, and for herbal formulation (2) than (1).
Best groups were that of kombucha red and white tea with the
herbal formulation (2). These groups revealed also maximum
slimming of obese rats.
4) Kombucha beverages corrected the possible hypertrophy
and in inflamenation of the internal organs (liver, kidneys, heart,
lungs and spleen), provided that the effect of kombucha white tea
was more than the kombucha red tea, and addition of herbal
formulations with kombucha tea specially the herbal formulation
(2) enhanced more the atrophy of internal organs. Maximum
correction of internal organs weight recorded for kombucha white
tea + herbal formulation (2) group.
5 AST activity was highest for control obese rats, while
reduced significantly when rats received kombucha tea. Kombucha
white tea reduced the AST more than the kombucha red tea.
Supplementation of diet with herbal formulation (1) and specially
(2), reduced more the serum AST activity for kombucha red and
specially white tea, maximum improvement of liver function based
on AST activity recorded for kombucha white tea with herbal
formulation (2).
6) Serum ALT activity was high for obese rats and reduced
with the intake of kombucha red tea and specailly the kombucha
white tea; herbal formulation (1) and especially herbal formulation
(2) lowered more than ALT activity. Lowest ALT activity recorded
for kombucha white tea + herbal formulation (2) and kombucha red
tea + herbal formulation (2) with nonsignificant difference between
them.
7) Serum ALP activity was highest for control rats, but
significantly decreased for kombucha red and white tea with
nonsignificant difference between them. More significant
decreases of ALP were found for kombucha red tea + herbal
formulations (1 & 2) and kombucha white tea + herbal formulation
(1). Maximum and significant reduction of serum ALP activity (-
70.76%) recorded for kombucha white tea + herbal formulation (2).
8) AST /ALT ratio was high for obese rat and decreased
when these rats received kombucha red or white tea ,without or
with herbal formulations (1 or 2), with non significant differences
between treatments. Numerically least AST/ALT recorded for
kombucha white tea + herbal formulation (2).
9) Serum glucose was high for obese rats and decreased upon
feeding in kombucha red tea and specially the kombucha white tea.
Herbal formulations reduced more the serum glucose recorded for
kombucha red or white tea. Best groups which showed a maximum
reduction of serum glucose were kombucha red tea + herbal
formulation (2) & kombucha white tea + herbal formulations (1) or
(2) with nonsignificant differences between them.
10) Significant decrease of TC was found when obese rats
fed with kombucha red tea + herbal formulation (2) and kombucha
white tea + herbal formulation (1). Meanwhile, maximum
reduction of TC (-9.09%) as compared with control group recorded
for kombucha white tea + herbal formulation (2) treatment.
11) Triglycerides of serum was high for obese control rats
and significantly decreased when rats fed with kombucha white tea,
kombucha red tea + herbal formulation (1) and kombucha red tea +
herbal formulation (2) (-14.78 to -18.26 %). More significant
decrease (-27.83 %). Maximum reduction of TG recorded for
kombucha white tea + herbal formulation (2) (-42.48 %).
12) HDL was lowest in obese control rats, while was raised
when rats were fed with kombucha red tea, kombucha white tea,
kombucha red tea + herbal formulation (1) and kombucha red tea +
herbal formulation (2) (+20 to +28.33 %). Maximum elevation of
serum HDL achieved for kombucha white tea + herbal formulation
(1) and kombucha white tea + herbal formulation (2) (-14.78 to -18.26 %). More significant decrease (-27.83 %) was found for
kombucha white tea + herbal formulation (1) (-27.83 %).
Maximum reduction of TG recorded for kombucha red tea + herbal
formulation (2) (-42.48 %).
13) Serum LDL was high for obese control group (48 mg/dl);
while decreased significant as rats fed on kombucha red tea (-
70 %), kombucha white tea (-76.25 %) and kombucha red tea +
herbal formulation (1) (-79.17 %). Maximum significant decrease
(-84.58 to -85.42 %) recorded for groups received kombucha red
tea + herbal formulation (2), kombucha white tea + herbal
formulation (1) and kombucha white tea + herbal formulation (2)
with nonsignificant difference between them.
14) VLDL of serum was high in serum of obese control rats,
while decreased significantly when using kombucha white tea,
kombucha red tea + herbal formulation (1), kombucha red tea +
herbal formulation (2) and kombucha white tea + herbal
formulation (2). Maximum sharp and significant reduction of
serum VLDL (-43.48 %) recorded for kombucha white tea + herbal
formulation (2).
15) Atherogenic index (AI) was high in case of obese control
rats, but reduced significantly (compared to control group) for all
kombucha treatments without significant difference between them
numerical reduction for the kombucha white tea + herbal
formulation (2) (-78.80 %).
16) Serum creatinine was relatively in obese rats and
decreased considerably (-44.44 %) as compared to control which
rats received Kambucha white tea + herbal formulation (2).
17) Control obese rats had relatively high serum urea, while
was significantly decreased upon feeding with kombucha
beverages. Maximum reduction of serum urea recorded for
kombucha white tea + herbal formulation (1) and kombucha white
tea + herbal formulation (2) with nonsignificant difference between
them.
18) Obese control rats had highest uric acid level in serum,
which was significantly decreased when obese rats received
kombucha beverages with and without the herbal formulations.
Maximum reduction (-75.94 %) of uric acid recorded for
kombucha white tea + herbal formulation (2) group.
19) Histopatological investigation of internal organs
confirmed the results of the biochemical parameters.