Influence of hempseed (Cannabis sativa sb. sativa) added kombucha beverage on the increase in resistance to oxidative stress in Caenorhabditis elegans

Abstract: Hempseed added kombucha (HK) beverages have demostrated to posses a higher level of antioxidants, total phenolic content, and protein concentration than a conventional kombucha beverage. This suggests that this beverage could have a higher possibility to increase the resistance to oxidative stress as well. The samples of HK and a traditional kombucha (CK) were made to and antioxidant capacity via in-vitro trough DPPH+ and ABTS+ assays and resistance against stress via in-vivo assays using survival Caenorhabditis elegans biological model were carried out. The antioxidant capacity for DPPH+ assay of the samples CK and HK were 0.119 mg TE/mL and 0.163 mg TE/mL, respectively. The antioxidant capacity for ABTS+ assay of the samples CK and HK were 0.101 mg TE/mL and 0.136 mg TE/mL, respectively. Both samples showed significant differences between the antioxidant capacity (p < 0.05). The CK decreased the oxidative damage in C. elegans by 10–15% and HK by 30–35%. An increase in the resistance and survival rate of the nematodes was observed. These results propose that HK is a better alternative source of antioxidant compounds that can has an effect against oxidative stress in C. elegans. 
Keywords: hempseed kombucha, antioxidant capacity, Caenorhabditis elegans, oxidative stress.