In vitro gastrointestinal digestion and gut fermentation of Atlantic forest fruit-flavored kombucha: gut microbiota dynamics and bioactive compound bioaccessibility

Forato, Kawany de Faria; Domingues, Vinicius dos Santos; Lolato, Eduardo; Turroni, Silvia; Bejaoui, Semeh; D'Amico, Federica; Behrends, Volker; Amadel, Solidea; Pizzi, Asia; Costa, Giselle Nobre; Costabile, Adele; Guergoletto, Karla Bigetti

In vitro gastrointestinal digestion and gut fermentation of Atlantic forest fruit-flavored kombucha: gut microbiota dynamics and bioactive compound bioaccessibility

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Forato, Kawany de Faria, Domingues, Vinicius dos Santos, Lolato, Eduardo, Turroni, Silvia, Bejaoui, Semeh, D'Amico, Federica, Behrends, Volker ORCID: https://orcid.org/0000-0003-4855-5497, Amadel, Solidea, Pizzi, Asia, Costa, Giselle Nobre, Costabile, Adele and Guergoletto, Karla Bigetti (2026) In vitro gastrointestinal digestion and gut fermentation of Atlantic forest fruit-flavored kombucha: gut microbiota dynamics and bioactive compound bioaccessibility. Molecular Nutrition & Food Research, 70 (19). ISSN 1613-4125

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Official URL: https://onlinelibrary.wiley.com/doi/10.1002/mnfr.7...

Abstract

Fermented foods are sources of highly bioavailable nutrients and compounds with health benefits. This exploratory study evaluatedcompound bioaccessibility, microbial survival and the effects of kombucha with Atlantic Forest fruits (jaboticaba, grumixama,juçara) on gut microbiota in healthy individuals. Samples underwent simulated digestion and 24 h fermentation with humanfecal microbiota. Microbiota composition was analyzed by 16S rRNA amplicon sequencing, and SCFAs and BCFA were quantified.Yeasts, acetic acid bacteria, and lactic acid bacteria remained viable after digestion. Flavored kombucha (FK) showed highantioxidant activity. After 24 h, SCFAs increased, particularly acetate in FK; natural kombucha showed moderate effects, whiletea and commercial kombucha caused minimal changes. Time was a major driver of variation in alpha and beta diversity, withthe former declining especially with FK. The main taxonomic shifts included an increase in Enterobacteriaceae and a reductionin some beneficial taxa, with formulation-dependent specific modulation.

Item Type:	Article
Identifier:	10.1002/mnfr.70620
Keywords:	bioaccessibility ; gut fermentation ; kombucha
Subjects:	Natural sciences > Cell and molecular biology
Date Deposited:	02 Oct 2026
Dates:	Date Publication status 9 September 2026 Accepted 30 September 2026 Published Online
School, department or research centre:	School of Medicine and Biosciences
Keywords:	bioaccessibility ; gut fermentation ; kombucha
URI:	https://repository.uwl.ac.uk/id/eprint/15486