Costa Mirian Aparecida de Campos, da Silva Duarte Vinícius, Fraiz Gabriela Macedo, Cardoso Rodrigo Rezende, da Silva Alessandra, Martino Hércia Stampini Duarte, Dos Santos D'Almeida Carolina Thomaz, Ferreira Mariana Simões Larraz, Corich Viviana, Hamaker Bruce R, Giacomini Alessio, Bressan Josefina, Barros Frederico Augusto Ribeiro de
Bioactive Compounds and Carbohydrates (BIOCARB) Research Group, Department of Food Science and Technology, Universidade Federal de Viçosa, Viçosa, MG, Brazil; Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, United States.
Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Life Sciences, Ås, Norway.
J Nutr. 2025 May;155(5):1331-1349. doi: 10.1016/j.tjnut.2024.12.013. Epub 2024 Dec 26.
Kombucha, a fermented beverage obtained from a Symbiotic Culture of Bacteria and Yeast, has shown potential in modulating gut microbiota, although no clinical trials have been done.
We aimed to evaluate the effects of regular black tea kombucha consumption on intestinal health in individuals with and without obesity.
A pre-post clinical intervention study was conducted lasting 8 wk. Forty-six participants were allocated into 2 groups: normal weight + black tea kombucha (n = 23); and obese + black tea kombucha (n = 23). Blood, urine, and stool samples were collected at baseline (T0) and after 8 wk of intervention (T8).
A total of 145 phenolic compounds were identified in the kombucha, primarily flavonoids (81%) and phenolic acids (19%). Kombucha favored commensal bacteria such as Bacteroidota and Akkermanciaceae, especially in the obese group. Subdoligranulum, a butyrate producer, also increased in the obese group after kombucha consumption (P = 0.031). Obesity-associated genera Ruminococcus and Dorea were elevated in the obese group at baseline (P < 0.05) and reduced after kombucha consumption, becoming similar to the normal weight group (Ruminococcus: obese T8 × normal weight T8: P = 0.27; Dorea: obese T8 × normal weight T0: P = 0.57; obese T8 × normal weight T8: P = 0.32). Fungal diversity increased, with a greater abundance of Saccharomyces in both groups and reductions in Exophiala and Rhodotorula, particularly in the obese group. Pichia and Dekkera, key microorganisms in kombucha, were identified as biomarkers after the intervention.
Regular kombucha consumption positively influenced gut microbiota in both normal and obese groups, with more pronounced effects in the obese group, suggesting that it may be especially beneficial for those individuals. This trial was registered at Brazilian Clinical Trial Registry - ReBEC as UTN code U1111-1263-9550 (https://ensaiosclinicos.gov.br/rg/RBR-9832wsx).
康普茶是一种由细菌和酵母共生培养物制成的发酵饮料，尽管尚未进行临床试验，但已显示出调节肠道微生物群的潜力。
我们旨在评估经常饮用红茶康普茶对有肥胖症和无肥胖症个体肠道健康的影响。
进行了一项为期8周的临床干预前后对照研究。46名参与者被分为两组：正常体重+红茶康普茶组（n = 23）；肥胖+红茶康普茶组（n = 23）。在基线期（T0）和干预8周后（T8）采集血液、尿液和粪便样本。
在康普茶中总共鉴定出145种酚类化合物，主要是黄酮类化合物（81%）和酚酸（19%）。康普茶有利于共生细菌，如拟杆菌门和阿克曼氏菌科，尤其是在肥胖组。在肥胖组中，饮用康普茶后，一种丁酸盐产生菌——微小微单胞菌也有所增加（P = 0.031）。肥胖相关菌属瘤胃球菌属和多雷亚菌属在肥胖组基线时升高（P < 0.05），饮用康普茶后降低，变得与正常体重组相似（瘤胃球菌属：肥胖T8×正常体重T8：P = 0.27；多雷亚菌属：肥胖T8×正常体重T0：P = 0.57；肥胖T8×正常体重T8：P = 0.32）。真菌多样性增加，两组中酿酒酵母的丰度更高，外瓶霉属和红酵母属减少，尤其是在肥胖组。干预后，康普茶中的关键微生物毕赤酵母属和德克酵母属被鉴定为生物标志物。
经常饮用康普茶对正常组和肥胖组的肠道微生物群都有积极影响，对肥胖组的影响更明显，表明它可能对这些个体特别有益。该试验已在巴西临床试验注册中心 - ReBEC注册，UTN代码为U11-11-1263-9550（https://ensaiosclinicos.gov.br/rg/RBR-9832wsx）。
