Standardized kombucha developed with tailor-made microbial consortium: Phenolic compounds profile and antioxidant activity in vitro and on Caenorhabditis elegans.

Kombucha is known for its high phenolic contents, associated with its biological properties. Here, we evaluated the phenolic profile of a standardized green tea kombucha and the antioxidant activities of three concentrations (25, 125, and 250 μL•mL) both in vitro and in vivo models. A total of 35 phenolic compounds were identified by HPLC-DAD-MS/MS analysis, focused on the quantification of (Epi)gallocatechin gallate and its derivatives. The three evaluated doses of kombucha presented no in vivo toxicity and reduced the generation of reactive species and lipid peroxidation levels induced by HO. Doses of 125 and 250 μL•mL increased the SOD fluorescence in C. elegans. However, no kombucha doses attenuated the loss of survival of C. elegans induced by HO. Results suggest that drinking 600 mL per day of our tailor-made kombucha might be the feasible amount of kombucha ingestion able to perform antioxidant protection without showing toxicity.