Why in news?
A study published in the Journal of Nutrition in 2025 examined how consuming kombucha – a fermented tea beverage – affects gut microbiota and metabolic health. The drink has gained popularity globally, and the study provided scientific evidence of its benefits.
What is kombucha?
- Kombucha is made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). The culture converts sugar into organic acids, gases and a small amount of alcohol.
- The resulting drink is slightly fizzy and has a sweet‑sour taste. It contains probiotics, polyphenols from tea, organic acids (acetic, gluconic and lactic acids), vitamins (particularly B‑complex), antioxidants and trace amounts of ethanol (typically < 0.5 percent).
Findings of the study
- Regular consumption of kombucha modulated the gut microbiota. Beneficial bacteria such as Akkermansiaceae and Prevotellaceae increased, while potentially harmful species like Ruminococcus gnavus decreased.
- The drink balanced gut fungi by reducing the abundance of Rhodotorula and increasing Exophiala. This improved the gut barrier and mucus secretion, reducing inflammation.
- Participants showed improvements in insulin sensitivity and lipid profiles, indicating potential benefits for obesity and metabolic disorders.
- The study suggested that kombucha’s polyphenols and organic acids act synergistically to support digestive and metabolic health.
Points to remember
- While kombucha can be part of a healthy diet, individuals with compromised immunity or pregnant women should consult healthcare professionals before consuming due to the presence of live microbes and trace alcohol.
- Home‑brewed kombucha must be prepared hygienically to prevent contamination with harmful bacteria or mould.
