2025-11-27 東京科学大学
図1. (A)コーヒー豆の構造 (B)アジアゾウの腸内細菌がコーヒー豆の風味を変える推定メカニズム (C)本研究から推定された、腸内細菌とコーヒー豆の成分の変動のまとめ
<関連情報>
- https://www.isct.ac.jp/ja/news/29vpx49wefch
- https://www.isct.ac.jp/plugins/cms/component_download_file.php?type=2&pageId=&contentsId=1&contentsDataId=2755&prevId=&key=a225870219d92bb0dd559fb843a454df.pdf
- https://www.nature.com/articles/s41598-025-24196-0
アジアゾウにおけるブラックアイボリーコーヒーの発酵に対する腸内微生物叢の影響に関する予備研究 Preliminary study of gut microbiome influence on black Ivory coffee fermentation in Asian elephants
Nodoka Chiba,Vachiranee Limviphuvadh,Chong Han Ng,Ryuto Koyagi,Yuta Kino,Yuya Nakamura & Takuji Yamada
Scientific Reports Published:18 November 2025
DOI:https://doi.org/10.1038/s41598-025-24196-0
Abstract
Black Ivory Coffee (BIC), produced through the digestion of Arabica coffee beans by Asian elephants, is recognized for its smooth, chocolaty flavor and low bitterness. However, the biological mechanisms underlying its unique taste remain poorly understood. In this study, we conducted a preliminary analysis of the gut microbiome of BIC-producing elephants and compared it with that of control elephants. 16S rRNA gene sequencing analysis revealed significant differences in microbial community structure, including the enrichment of specific bacterial genera such as Acinetobacter and family such as Izemoplasmataceae in the BIC group. Functional prediction using PICRUSt2 indicated that the BIC elephant gut microbiome harbors key enzymes involved in the degradation and utilization of pectin and cellulose—major components of coffee cherries and beans. Notably, genes related to pectin transport and downstream metabolism, including K08191 and K01812, were significantly more abundant in BIC elephants. These pathways may contribute to the degradation of specific compounds, such as 2-furfuryl furan, which has been previously shown to decrease after gastrointestinal passage. Comparative analysis with other animals revealed that only elephants harbored a complete set of pectin-degrading genes. Our findings suggest that the gut microbiota of BIC elephants facilitates microbial fermentation of coffee components, potentially influencing the chemical profiles of Black Ivory Coffee.
