In Vitro Gastrointestinal Digestion and Gut Fermentation of Atlantic Forest Fruit‐Flavored Kombucha: Gut Microbiota Dynamics and Bioactive Compound Bioaccessibility

Summary

This exploratory laboratory study examined how kombucha formulations—particularly those flavored with Atlantic Forest fruits (jaboticaba, grumixama, juçara)—influence gut microbiota dynamics and bioactive compound bioavailability during simulated human digestion and fermentation. Flavored kombucha induced greater acetate production and higher antioxidant activity than natural kombucha or commercial tea alternatives, though it also caused a reduction in alpha diversity and formulation-dependent shifts in taxonomy, including increased Enterobacteriaceae and reduced beneficial taxa. The findings suggest that kombucha formulation substantially modulates postbiotics and microbiota composition in vitro, though the clinical significance of these shifts requires further investigation.

Regional applicability

This is an in vitro laboratory study conducted in Brazil using Brazilian fruit kombucha formulations. The findings are directly applicable to understanding potential prebiotic and probiotic effects of these specific kombucha formulations, though UK applicability depends on whether similar fruit-flavored kombucha products are marketed or consumed domestically. The study's methodology (simulated digestion with UK-representative fecal donors) could support comparative assessments in UK dietary contexts, but the specific fruit varieties (Atlantic Forest endemic species) are not locally cultivated.

Key measures

16S rRNA amplicon sequencing for microbiota composition; short-chain fatty acids (SCFAs) and branched-chain fatty acids (BCFAs) quantification; antioxidant activity; alpha and beta diversity; viable counts of yeasts, acetic acid bacteria, and lactic acid bacteria

Outcomes reported

The study measured compound bioaccessibility, microbial survival, gut microbiota composition (16S rRNA sequencing), and short-chain fatty acid (SCFA) production following simulated digestion and 24-hour in vitro fermentation of kombucha formulations with Atlantic Forest fruits. Taxonomic shifts, alpha and beta diversity changes, and formulation-dependent effects on beneficial and pathogenic taxa were assessed.

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