Researchers from the University of Minnesota found that drinking kombucha was associated with reduced anxiety and depressive-like behaviors in mice.
Their findings, recently published in Food Bioscience, investigated if these kombucha-induced mood benefits were also accompanied by changes in the gut biome.
The researchers conducted this experiment in mice with two different diets - high fat and high sugar and lower levels of fat and sugar - and fed them kombucha three times a week for seven weeks. They compared these mice to a control group supplemented with water at the same frequency.
They found:
- Mice fed kombucha showed reduced anxiety and depressive-related behaviors.
- Mice fed kombucha showed changes in gut bacteria diversity and an increase in some gut bacteria and functions and metabolites associated with gut health and communication between gut and brain.
- Both groups of mice drinking kombucha showed behavioral and mood benefits, though there were notable differences depending on the background diet, specifically related to the mechanisms that connect the gut and brain.
"This work shows preliminary and preclinical evidence that frequent consumption of kombucha could be associated with improvements in mental health," said lead author Noor e Huma, a graduate student in the College of Food, Agricultural and Natural Resource Sciences. "This research also shows the foods we consume should be valued in the context of mental health in addition to physical health."
Future research will be done to validate the mood benefits in mice by performing additional behavioral tests, and exploring all possible ways in which the gut and the gut microbiome exchange signals with the brain when fermented foods are consumed.
"Because fermented foods such as kombucha, sauerkraut and yogurt provide a healthy dose of beneficial bacteria when consumed, studies such as this and others show that ingesting good microbes from our food system may also contribute to keeping both our physical and mental health in balance," said Andres Gomez, an Associate Professor in the College of Food, Agricultural and Natural Resource Sciences.
This work was supported by the Minnesota Agricultural Experiment Station and the Agricultural Research, Education and Extension Technology Transfer (AGREETT) program.
About the College of Food, Agricultural and Natural Resource Sciences
The University of Minnesota's College of Food, Agricultural and Natural Resource Sciences strives to inspire minds, nourish people, and sustainably enhance the natural environment. CFANS has a legacy of innovation, bringing discoveries to life through science and educating the next generation of leaders. Every day, students, faculty, and researchers use science to address the grand challenges of the world today and in the future. CFANS offers an unparalleled expanse of experiential learning opportunities for students and the community, with 12 academic departments, 10 research and outreach centers across the state, the Minnesota Landscape Arboretum, the Bell Museum, and dozens of interdisciplinary centers. Learn more at cfans.umn.edu.
