Toxicidade de kombuchas saborizadas com resíduos da agroindústria regional em modelo in vivo de Danio rerio

Abstract

Kombucha is a fermented beverage originating in East Asia, whose production uses a symbiotic culture of bacteria and yeasts known as SCOBY. Among its health benefits, its antioxidant activity and the prevention of cardiovascular diseases stand out, which attract people seeking a healthier lifestyle. However, there are few studies that address the possible health risks of its chronic consumption and whether the use of agro-industrial residues in its flavoring may induce any negative reactions in the body. Therefore, the objective of this study was to evaluate the toxic potential of kombuchas flavored with cashew, mango, and grape residues from the agroindustry, as well as a traditional kombucha, using an in vivo Danio rerio model at three concentrations: 10, 100, and 1000 µg·mL⁻¹. The results showed that for the traditional kombucha at the concentration of 100 µg·mL⁻¹, there were mortalities; however, analyses of other parameters, such as morphology, development, and deformities, indicated the absence of toxicity. All other kombuchas, at all other concentrations, showed clear evidence of non-toxicity across all parameters. It can be concluded that the flavoring of kombucha using residues derived from the cashew, mango, and grape agroindustry did not pose any risk or exhibit toxicity to Danio rerio.