| Summary: | This study aims to investigate the potential differences in the anti-hyperglycemia and antioxidant effects of fermented faloak (Sterculia quadrifida R.Br) stem bark (FSB) kombucha and FSB brew (without fermentation) in alloxan-induced diabetic rats. Black tea (BT) kombucha was used as a kombucha control. FSB kombucha, BT kombucha, and FSB brew were administered orally at a dose of 5 mL/Kg bw/day into the alloxan-induced diabetic rats for 28 days. Fasting blood glucose (FBG), body weight, superoxide dismutase activity, malondialdehyde levels, and pancreatic histopathology of the rats were analyzed. The results of this study showed that FSB kombucha, BT kombucha, and FSB brew were able to effectively reduce FBG, increase superoxide dismutase (SOD) activity, reduce malondialdehyde (MDA) levels, improve lipid profile, and repair pancreatic β-cells in the islets of Langerhans. The administration of FSB kombucha significantly (P<0.05) showed a more optimal potency than the unfermented FSB brew, while the ability was comparable to that of BT kombucha. Thus, faloak (Sterculia quadrifida R.Br) stem bark can be used as an alternative substrate other than black tea in the making of kombucha.
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