Microbial Community, Phytochemical Profile of Indian Gooseberry Water Kefir, and Its Inhibition of lipogenesis in Adipocytes
DOI:
https://doi.org/10.48048/tis.2026.13390Keywords:
Adipocytes, Indian gooseberry water kefir, Inulin, Microbiota, Water kefir grainAbstract
Water kefir grains, a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix, play a crucial role in the fermentation process. The microbial diversity within water kefir grains is not only extensive but also variable, adapting to different environmental conditions and substrates. In this study, we aim to identify the microbial species present in the kefir grains and to investigate health benefit metabolites of Indian gooseberry water kefir fortified with inulin, which inulin is widely recognized as a prebiotic dietary fiber, serves as an alternative carbon source for the symbiotic microbial community. Our findings indicated that high yield of the kefir grain (140.8 g) was achieved after fermentation and the grain was abundance in Lactobacillus sp., Bacillus sp., Schizosaccharomyces sp., and Saccharomyces sp. The phytochemical profile revealed 65 distinct compounds of Indian gooseberry water kefir formulated with inulin. Many beneficial metabolites including phenolic compounds and choline were detected in the Indian gooseberry water, thereby highlight the potential of Indian gooseberry water kefir as a low-calorie functional beverage.
HIGHLIGHTS
- Identifies the microbial ecology of Thai water kefir grains, with over 78% abundance of Lactobacillus species
- Reveals the phytochemical profile of Thai water kefir fortified with Indian gooseberry and inulin, showing enhanced probiotic activity and increased bioactive compound content
- Demonstrates a significant reduction in intracellular lipid accumulation in adipocytes
- Supports the potential of this beverage as a health-promoting, probiotic-rich, and anti-obesity functional drink
GRAPHICAL ABSTRACT
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