Evidence map›Paper›PMID 42811948›Full record

ArticleMolecular nutrition & food research2026

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

Kawany de Faria Forato, Vinícius Dos Santos Domingues, Eduardo Lolato, Silvia Turroni, Semeh Bejaoui, Federica D'Amico, Volker Behrends, Solidea Amadei, Asia Pizzi, Giselle Nobre Costa and 2 more

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Article in Molecular nutrition & food research, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

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4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Kawany de Faria ForatoDepartment of Food Science and Technology, State University of Londrina, Londrina, Brazil.
Vinícius Dos Santos DominguesDepartment of Food Science and Technology, State University of Londrina, Londrina, Brazil.
Eduardo LolatoDepartment of Food Science and Technology, State University of Londrina, Londrina, Brazil.
Silvia TurroniUnit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy.
Semeh BejaouiUnit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy.
Federica D'AmicoUnit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy.
Volker BehrendsCentre For Innovation in Genomics and Microbiome Sciences, School of Medicine and Biosciences, University of West London, London, UK.
Solidea AmadeiDepartment of Agricultural and Food Sciences, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy.
Asia PizziBeneficial Microbes Laboratory, Department of Pharmacy and Biotechnology, University of Bologna, Bologna, Italy.
Giselle Nobre CostaDepartment of Food Science and Technology, State University of Londrina, Londrina, Brazil.
Adele CostabileSchool of Life and Health Sciences, University of Roehampton, London, UK.
Karla Bigetti GuergolettoDepartment of Food Science and Technology, State University of Londrina, Londrina, Brazil.

Funding

Coordination for the Improvement of Higher Education Personnel
6 · The paper itself

Abstract

Fermented foods are sources of highly bioavailable nutrients and compounds with health benefits. This exploratory study evaluated compound 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 human fecal 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 high antioxidant activity. After 24 h, SCFAs increased, particularly acetate in FK; natural kombucha showed moderate effects, while tea and commercial kombucha caused minimal changes. Time was a major driver of variation in alpha and beta diversity, with the former declining especially with FK. The main taxonomic shifts included an increase in Enterobacteriaceae and a reduction in some beneficial taxa, with formulation-dependent specific modulation.

Indexed as

DigestionFruitGastrointestinal MicrobiomeKombucha TeaAntioxidantsBiological AvailabilityFatty Acids, VolatileFecesFermentationHumansRNA, Ribosomal, 16SAntioxidantsFatty Acids, VolatileKombucha TeaRNA, Ribosomal, 16Sbioaccessibilitygut fermentationkombucha

Identifiers

PMID42811948
PMCPMC13624688

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.