Title : Kombucha fermentation science: Harnessing bioactive compounds in functional beverages for anti obesity and anti diabetic potential
Abstract:
Kombucha is a fermented functional beverage produced from sugared tea through the metabolic activity of a symbiotic culture of bacteria and yeast (SCOBY). Recent research has spotlighted kombucha as a promising nutraceutical drink, rich in phytochemicals and organic acids with potential benefits against metabolic disorders. This work provides insight into the fermentation science underpinning kombucha production and highlights its anti-obesity and anti-diabetic properties through a bioactive-compound–driven approach. Fermentation kinetics were monitored over 21 days using black tea (Camellia sinensis) and a control (without tea) to evaluate changes in pH, total soluble solids, and metabolite bioconversion. Enhancements in antioxidant activities, total phenolic compounds, and flavonoid contents were observed, particularly in tea-based kombucha formulations, signifying effective microbial transformation of substrates into bio-functional metabolites. Notably, porcine pancreatic lipase (PPL) inhibition assays demonstrated increasing enzyme inhibition as fermentation progressed, indicating reduced lipid absorption capacity—a desirable anti-obesity mechanism. Moreover, α-glucosidase and α-amylase suppressive effects suggest possible modulation of postprandial hyperglycaemia, which is relevant in diabetes control. Correlations showed higher inhibitory activities associated with organic acids and non-phenolic metabolites rather than antioxidant parameters, emphasising the unique impact of fermentation chemistry on bioactivity. To enhance functional quality, kombucha-infused food prototypes were developed using black jelly mushroom (Auricularia polytricha) agar. Among the formulations, F4 (25% fermented kombucha tea, 1.04% tea, 7.58% sucrose) demonstrated superior sensory acceptability, antioxidative performance (IC50 = 91.0), and nutritional value, offering improved dietary fibre and satiety effects. Overall, kombucha represents a low-cost, fermentation-derived beverage enriched with bioactives capable of inhibiting key digestive enzymes associated with obesity and diabetes. Continued research focusing on active compound characterization and clinical validation may further establish kombucha as a functional intervention in metabolic health management.
Keywords: Kombucha, fermentation, functional beverage, anti-obesity, anti-diabetes, organic acids, pancreatic lipase inhibition, α-glucosidase, Auricularia polytricha, polyphenols.
