Functional Compound Bioaccessibility and Microbial Viability in Green and Black Tea Kombucha During Simulated Digestion
Gloria Ghion, Jacopo Sica, Sofia Massaro, Armin Tarrah, Tove Gulbrandsen Devold, Davide Porcellato, Alessio Giacomini, Frederico Augusto Ribeiro de Barros, Viviana Corich, Chiara Nadai
Abstract
Kombucha, a fermented tea beverage, is gaining popularity due to its rich content of bioactive compounds and associated health benefits. Kombucha fermentation involves a complex microbial consortium, including acetic acid bacteria, lactic acid bacteria, and yeasts, that works synergistically to enhance its nutritional and functional properties. Key compounds produced during fermentation provide antioxidant, anti-inflammatory, and antimicrobial benefits. Despite its well-documented health-promoting properties, limited research exists on how human digestion influences the stability and functionality of kombucha bioactive components. This study investigated how digestion impacts kombucha made from green and black teas, focusing on free amino acid content, antioxidant activity, antimicrobial potential, and microbiota viability. Results showed that digestion significantly increased free amino acids, as fermentation released peptides suitable for gastrointestinal digestion. However, L-theanine, a beneficial tea compound, was no longer detectable after fermentation and digestion, suggesting limited bioaccessibility. Digested kombucha exhibited higher antioxidant activity and stronger antimicrobial effects compared to undigested tea. Moreover, culture-dependent and PMA-based sequencing confirmed the survival of viable microbial strains through simulated gastrointestinal conditions, suggesting the potential of kombucha as a source of live, functional microbes. These findings support the role of kombucha as a natural functional beverage whose health benefits not only persist but may be enhanced after digestion.