Journal of the science of food and agriculture · 2026
Combined effects of kombucha consumption and aerobic exercise on oxidative stress and metabolic parameters in Wistar rats.
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Nogueira Jean Carlos Costa, Ribas Luis Paulo Santos, Moura Raquel, Boldori Jean Ramos, Garcia Alexsander Pedroso, Amaral Kaueli Rodrigues, Smaniotto Franciele Aline, Emanuelle Tatiana, Denardin Cristiane Casagrande
Аннотация
BACKGROUND: Kombucha, a fermented tea containing symbiotic bacteria and yeast, and aerobic exercise each confer distinct health benefits, but their combined effects remain poorly understood. This study investigated the combined effects of consuming kombucha fermented for 7 days and performing moderate aerobic exercise on physiological outcomes in Wistar rats.
METHODS: Sixty animals were divided into six groups (n = 10 per group): control (saline); K1 (1 mL/100 g/day kombucha); K2 (2 mL/100 g/day kombucha); exercise (EA); and combined treatment (K1 + EA, K2 + EA) for 4 weeks.
RESULTS: Exercise alone reduced body weight, retroperitoneal fat, and triglyceride levels. Combining kombucha with exercise enhanced antioxidant activity in the brain and reduced lipid peroxidation, exceeding the effects observed with either intervention alone. Kombucha independently modulated the intestinal microbiota, increasing short-chain fatty acid production. These findings suggest three potentially important interactions: (i) the metabolic benefits of exercise are maintained with kombucha co-administration; (ii) kombucha may potentiate exercise-induced neuroprotection against oxidative stress; and (iii) kombucha maintains its prebiotic effects regardless of exercise.
CONCLUSION: Overall, these findings suggest a potential interaction between kombucha consumption, aerobic exercise, intestinal fermentation, and cerebral oxidative stress, warranting further investigation of the underlying gut-brain mechanisms. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
METHODS: Sixty animals were divided into six groups (n = 10 per group): control (saline); K1 (1 mL/100 g/day kombucha); K2 (2 mL/100 g/day kombucha); exercise (EA); and combined treatment (K1 + EA, K2 + EA) for 4 weeks.
RESULTS: Exercise alone reduced body weight, retroperitoneal fat, and triglyceride levels. Combining kombucha with exercise enhanced antioxidant activity in the brain and reduced lipid peroxidation, exceeding the effects observed with either intervention alone. Kombucha independently modulated the intestinal microbiota, increasing short-chain fatty acid production. These findings suggest three potentially important interactions: (i) the metabolic benefits of exercise are maintained with kombucha co-administration; (ii) kombucha may potentiate exercise-induced neuroprotection against oxidative stress; and (iii) kombucha maintains its prebiotic effects regardless of exercise.
CONCLUSION: Overall, these findings suggest a potential interaction between kombucha consumption, aerobic exercise, intestinal fermentation, and cerebral oxidative stress, warranting further investigation of the underlying gut-brain mechanisms. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.