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Apalowo OE, Adegoye GA, Mbogori T, Kandiah J, Obuotor TM. Nutritional Characteristics, Health Impact, and Applications of Kefir. Foods 2024; 13:1026. [PMID: 38611332 PMCID: PMC11011999 DOI: 10.3390/foods13071026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
A global epidemiological shift has been observed in recent decades, characterized by an increase in age-related disorders, notably non-communicable chronic diseases, such as type 2 diabetes mellitus, cardiovascular and neurodegenerative diseases, and cancer. An appreciable causal link between changes in the gut microbiota and the onset of these maladies has been recognized, offering an avenue for effective management. Kefir, a probiotic-enriched fermented food, has gained significance in this setting due to its promising resource for the development of functional or value-added food formulations and its ability to reshape gut microbial composition. This has led to increasing commercial interest worldwide as it presents a natural beverage replete with health-promoting microbes and several bioactive compounds. Given the substantial role of the gut microbiota in human health and the etiology of several diseases, we conducted a comprehensive synthesis covering a total of 33 investigations involving experimental animal models, aimed to elucidate the regulatory influence of bioactive compounds present in kefir on gut microbiota and their potential in promoting optimal health. This review underscores the outstanding nutritional properties of kefir as a central repository of bioactive compounds encompassing micronutrients and amino acids and delineates their regulatory effects at deficient, adequate, and supra-nutritional intakes on the gut microbiota and their broader physiological consequences. Furthermore, an investigation of putative mechanisms that govern the regulatory effects of kefir on the gut microbiota and its connections with various human diseases was discussed, along with potential applications in the food industry.
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Affiliation(s)
- Oladayo Emmanuel Apalowo
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (O.E.A.); (G.A.A.)
| | - Grace Adeola Adegoye
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA; (O.E.A.); (G.A.A.)
- Department of Nutrition and Health Science, Ball State University, Muncie, IN 47306, USA;
| | - Teresia Mbogori
- Department of Nutrition and Health Science, Ball State University, Muncie, IN 47306, USA;
| | - Jayanthi Kandiah
- Department of Nutrition and Health Science, Ball State University, Muncie, IN 47306, USA;
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Aktaş H, Meral Aktaş H, Ürkek B, Şengül M, Çetin B. Evaluation of Spreadable Kefir Produced from Different Milks in Terms of Some Quality Criteria. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10129-8. [PMID: 37523112 DOI: 10.1007/s12602-023-10129-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/20/2023] [Indexed: 08/01/2023]
Abstract
Kefir, which has many beneficial effects on health, is one of the most consumed fermented milk products worldwide. It is important to increase consumption of the fermented product for public health. In this study, it was aimed to increase the beneficial effects of kefir on public health. Therefore, kefirs produced from different types of milk (cow, buffalo, sheep, and goat) were concentrated, and obtained spreadable kefir samples were investigated in terms of their microbiological characteristic (lactic bacilli, lactic cocci, yeasts and moulds, total bacteria, and coliform bacteria), benzoic acid content, physicochemical properties (fat, total solid, ash content, acidity, pH, syneresis, viscosity, colour, and rheological properties), and sensory characteristic. It was determined that APC, lactic bacilli, lactic cocci, and yeast counts of the concentrated kefir samples changed between 6.90 and 8.64, 6.89 and 8.61, 7.42 and 8.72, and 2.17 and 5.39 log CFU/g, respectively, during storage. Mould and coliform bacteria were not detected in the samples. The concentrated kefir samples contained benzoic acid in the range of 18.30-119.58 mg/L. Results from this study showed that type of milk caused differences on APC, lactic bacilli, lactic cocci and yeast count, total solids, ash, fat, acidity, pH, syneresis, colour, viscosity and rheological parameters, and benzoic acid content. In addition, milk type affected sensory properties of the kefirs. Concentrated kefirs produced from cow and buffalo milk were the most liked by panellists. Finally, it was determined that concentrated kefir was favoured as a new product by most of the panellists.
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Affiliation(s)
- Haktan Aktaş
- Faculty of Agriculture, Department of Food Engineering, Ataturk University, Erzurum, 25240, Turkey
| | - Hacer Meral Aktaş
- Faculty of Agriculture, Department of Food Engineering, Ataturk University, Erzurum, 25240, Turkey
| | - Bayram Ürkek
- Siran Mustafa Beyaz Vocational School, Gumushane University, Siran, Gumushane, 25700, Turkey.
| | - Mustafa Şengül
- Faculty of Agriculture, Department of Food Engineering, Ataturk University, Erzurum, 25240, Turkey
| | - Bülent Çetin
- Faculty of Agriculture, Department of Food Engineering, Ataturk University, Erzurum, 25240, Turkey
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Esatbeyoglu T, Fischer A, Legler AD, Oner ME, Wolken HF, Köpsel M, Ozogul Y, Özyurt G, De Biase D, Ozogul F. Physical, chemical, and sensory properties of water kefir produced from Aronia melanocarpa juice and pomace. Food Chem X 2023; 18:100683. [PMID: 37138825 PMCID: PMC10149414 DOI: 10.1016/j.fochx.2023.100683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 05/05/2023] Open
Abstract
Water kefir is widely consumed all over the world due to its potential health benefits. The aim of this current study was to compare non-fermented juice and fermented beverage of water kefir produced from Aronia melanocarpa juice and pomace in terms of chemical, physical and sensory quality as well as valorisation of pomace in the production of water kefir. When compared to water kefir made with aronia juice, less reduction in total phenolic content (TPC), total flavonoid content (TFC) and total anthocyanin content (TAC) was observed in samples made with aronia pomace during the fermentation process. Similarly, greater antioxidant activity was demonstrated in water kefir made with aronia pomace than juice. Based on sensory evaluation, no difference was found in overall acceptability, taste, aroma/odor, and turbidity of water kefir made with aronia pomace before and after fermentation. Results indicated that aronia pomace has potential in water kefir production.
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Affiliation(s)
- Tuba Esatbeyoglu
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
- Corresponding authors.
| | - Annik Fischer
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Alessandra D.S. Legler
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Manolya E. Oner
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
- Alanya Alaaddin Keykubat University, Faculty of Engineering, Department of Food Engineering, Alanya, Antalya, Turkey
| | - Henrik F. Wolken
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Magdalena Köpsel
- Gottfried Wilhelm Leibniz University Hannover, Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Am Kleinen Felde 30, 30167 Hannover, Germany
| | - Yesim Ozogul
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
| | - Gülsün Özyurt
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
| | - Daniela De Biase
- Sapienza University of Rome, Department of Medico-Surgical Sciences and Biotechnologies, 04100 Latina, Italy
| | - Fatih Ozogul
- Cukurova University, Department of Seafood Processing and Technology, 01330, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, 01330, Adana, Turkey
- Corresponding authors.
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Spizzirri UG, Loizzo MR, Aiello F, Prencipe SA, Restuccia D. Non-dairy kefir beverages: formulation, composition, and main features. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Uruc K, Tekin A, Sahingil D, Hayaloglu A. An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Ben Taheur F, Mansour C, Mechri S, Laaouar H, Safta Skhiri S, Bouricha M, Jaouadi B, Mzoughi R, Zouari N. Protective effects of dietary Kefir against aflatoxin B1-induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus. Food Sci Nutr 2022; 10:2300-2311. [PMID: 35844919 PMCID: PMC9281925 DOI: 10.1002/fsn3.2838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 11/09/2022] Open
Abstract
The effect of dietary Kefir supplementation on the biometric, biochemical, and histological parameters of Nile tilapia (Oreochromis niloticus) exposed to aflatoxin B1 (AFB1, 200 µg/kg diet) contamination was studied. The yeasts were dominant in Kefir followed by lactic and acetic acid bacteria. The Kefir showed relatively interesting antioxidant potential in the DPPH• (IC50 = 0.9 ± 0.02 mg/ml) and ABTS•+ (IC50 = 2.2 ± 0.03 mg/ml) scavenging activities, Fe3+-reducing power (EC0.5 = 1.2 ± 0.01 mg/ml), and β-carotene bleaching assay (IC50 = 3.3 ± 0.02 mg/ml). Three hundred and sixty Nile tilapia weighing 23 ± 5 g were divided into four groups (30 fish/group with 3 replicates), and fed with diets containing Kefir (D2), AFB1 (D3), and Kefir+AFB1 (D4) for 4 weeks, whereas D1 was kept as control group where fish were fed with basal diet. The Kefir supplementation in D4 group significantly increased (p < .05) the percent weight gain as compared to D3 group. Moreover, Kefir improved the antioxidant enzymes in the liver, such as catalase (CAT), glutathione peroxidase (GPx), and superoxide dismutase (SOD) activities, that significantly increased (p < .05) by 2-, 3-, and 1.5-folds, respectively, as compared to D3 group. The Kefir treatment significantly decreased (p < .05) the liver malonaldehyde content by ~50% as compared to D3 group. Histopathological analysis revealed the hepatoprotective effects of Kefir by showing normal liver histological architecture in D4 group, as compared to degenerative changes observed in D3 group. These results suggest that Kefir could be considered as a potential probiotic in Nile tilapia feed to mitigate the AFB1 harmful effects.
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Affiliation(s)
- Fadia Ben Taheur
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
| | - Chalbia Mansour
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
| | - Sondes Mechri
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
- Laboratory of Microbial Biotechnology, Enzymatic and BiomoleculesCentre of Biotechnology of SfaxUniversity of SfaxSfaxTunisia
| | | | - Sihem Safta Skhiri
- ABCDF LaboratoryFaculty of Dental MedicineUniversity of MonastirMonastirTunisia
| | - Mohamed Bouricha
- Ministry of Agriculture, Hydraulic Resources and Fisheries. Agricultural Development CommissionershipGabesTunisia
| | - Bassem Jaouadi
- Laboratory of Microbial Biotechnology, Enzymatic and BiomoleculesCentre of Biotechnology of SfaxUniversity of SfaxSfaxTunisia
| | - Ridha Mzoughi
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and ProductsFaculty of PharmacyUniversity of MonastirMonastirTunisia
| | - Nacim Zouari
- Higher Institute of Applied Biology of Medenine (ISBAM)University of GabesMedenineTunisia
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Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1307-1316. [PMID: 35250056 PMCID: PMC8882549 DOI: 10.1007/s13197-021-05139-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2021] [Accepted: 05/12/2021] [Indexed: 01/10/2023]
Abstract
The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4 ºC. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P < 0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL-1) showed the highest TPC followed by cow kefir (65-73.15 mg GAE 100 mL-1), camel kefir (61.2-69.91 mg GAE 100 mL-1) and goat kefir (58.31-73.5 mg GAE 100 mL-1) (P < 0.05). Camel yogurt possesses the highest TPC (56.5-68.25 mg GAE 100 mL-1) followed by ewe (40.32-46.5 mg GAE 100 mL-1), cow (29.5-35.5 mg GAE 100 mL-1) and goat (20.03-26.85 mg GAE 100 mL-1) yogurt (P < 0.05). According to DPPH, FRAP, and ABTS results, the antioxidant activity of samples was as follows in descending order: ewe kefir, camel kefir, ewe yogurt, camel yogurt, cow kefir, goat kefir, goat yogurt, cow yogurt. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05139-9.
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Yamamoto M, Handa N, Nakamura A, Takahashi H, Kuda T. In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4. Curr Res Food Sci 2022; 5:992-997. [PMID: 35734141 PMCID: PMC9207605 DOI: 10.1016/j.crfs.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/21/2022] [Accepted: 06/02/2022] [Indexed: 11/29/2022] Open
Abstract
Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut (Arachis hypogaea) milk (PM) with desirable health functions to mitigate lifestyle and age-related diseases. The antioxidant, anti-glycation and bile acid-lowering properties of PM fermented with lactic acid bacteria Lactiplantibacillus plantarum Kinko-SU4 (FPM) were determined in vitro. L. plantarum Kinko-SU4 lowered the pH level from 6.4 to 4.3, 3.9, and 3.7 at 10, 24, and 48 h, respectively. The lactic acid concentration was 4.4 mg/mL after 48 h of incubation. The starter degraded the dissolved proteins in PM, including Ara h 1, one of the peanut allergens. Although the total phenolic content was 36% lower in FPM than in unfermented PM, O2− radical-scavenging capacity was high in FPM. Anti-glycation in a bovine serum albumin-fructose model and the bile acid-lowering capacities of PM were distinctly increased following fermentation. The result of this study infers that PM fermented with L. plantarum Kinko-SU4 can be considered a desirable food material to prevent and ameliorate chronic lifestyle diseases, particularly in the elderly. Peanut milk (PM) was fermented with Lactiplantibacillus plantarum Kinko-SU4 (FPM). Compared with PM, O2- radical-scavenging capacity was high in FPM. Anti-glycation capacity in the BSA-fructose model was also high in FPM. The Deoxycholic acid-lowering capacity of PM was also increased by the fermentation.
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Kefir and Its Biological Activities. Foods 2021; 10:foods10061210. [PMID: 34071977 PMCID: PMC8226494 DOI: 10.3390/foods10061210] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 02/01/2023] Open
Abstract
Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
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Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother 2021; 133:110974. [PMID: 33186795 PMCID: PMC7655491 DOI: 10.1016/j.biopha.2020.110974] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/26/2020] [Accepted: 11/01/2020] [Indexed: 12/14/2022] Open
Abstract
Coronavirus disease 2019 (COVID-19) is an infectious disease caused by a recently discovered coronavirus termed 'severe acute respiratory syndrome coronavirus 2' (SARS-CoV-2). Several scholars have tested antiviral drugs and compounds to overcome COVID-19. 'Kefir' is a fermented milk drink similar to a thin yogurt that is made from kefir grains. Kefir and its probiotic contents can modulate the immune system to suppress infections from viruses (e.g., Zika, hepatitis C, influenza, rotaviruses). The antiviral mechanisms of kefir involve enhancement of macrophage production, increasing phagocytosis, boosting production of cluster of differentiation-positive (CD4+), CD8+, immunoglobulin (Ig)G+ and IgA+ B cells, T cells, neutrophils, as well as cytokines (e.g., interleukin (IL)-2, IL-12, interferon gamma-γ). Kefir can act as an anti-inflammatory agent by reducing expression of IL-6, IL-1, TNF-α, and interferon-γ. Hence, kefir might be a significant inhibitor of the 'cytokine storm' that contributes to COVID-19. Here, we review several studies with a particular emphasis on the effect of kefir consumption and their microbial composition against viral infection, as well as discussing the further development of kefir as a protective supplementary dietary against SARS-CoV-2 infection via modulating the immune response.
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Affiliation(s)
- Reham Samir Hamida
- Molecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, Egypt.
| | - Ashwag Shami
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Mohamed Abdelaal Ali
- Biotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia.
| | - Zakiah Nasser Almohawes
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Afrah E Mohammed
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
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Łopusiewicz Ł, Drozłowska E, Trocer P, Kwiatkowski P, Bartkowiak A, Gefrom A, Sienkiewicz M. The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin ( Lupinus angustifolius L.) Seeds. Molecules 2020; 25:E5791. [PMID: 33302553 PMCID: PMC7764189 DOI: 10.3390/molecules25245791] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 12/20/2022] Open
Abstract
Plant derived fermented beverages have recently gained consumers' interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (w/w) of sweet blue lupin (Lupinus angustifolius L. cv. "Boregine") seeds were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, bioactive compounds (polyphenolics, flavonoids, ascorbic acid), reducing sugars, and free amino acids were estimated. Additionally, viscosity, firmness, color, and free radicals scavenging properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the lupin matrix without any supplementation. During the process of refrigeration, the viability of the microorganisms was over the recommended minimum level for kefir products. Hydrolysis of polysaccharides as well as increase of free amino acids was observed. As a result of fermentation, the beverages showed excellent DPPH, ABTS+·, ·OH, and O2- radicals scavenging activities with a potential when considering diseases associated with oxidative stress. This beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Paulina Trocer
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Paweł Kwiatkowski
- Department of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich 72, 70-111 Szczecin, Poland;
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Annett Gefrom
- Mecklenburg-Vorpommern Research Centre for Agriculture and Fisheries, Dorfplatz 1/OT Gülzow, 18276 Gülzow-Prüzen, Germany;
| | - Monika Sienkiewicz
- Department of Allergology and Respiratory Rehabilitation, Medical University of Łódź, Żeligowskiego 7/9, 90-752 Łódź, Poland;
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Farag MA, Jomaa SA, Abd El-Wahed A, R. El-Seedi H. The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. Nutrients 2020; 12:E346. [PMID: 32013044 PMCID: PMC7071183 DOI: 10.3390/nu12020346] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 01/14/2020] [Accepted: 01/18/2020] [Indexed: 12/23/2022] Open
Abstract
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir's health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir's physicochemical, sensory, and chemical properties. A review of kefir's many nutritional and health benefits, underlying chemistry and limitations for usage is presented.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El Aini St., P.B., Cairo 11562, Egypt
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Suzan A. Jomaa
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt;
| | - Aida Abd El-Wahed
- Department of Bee Research, Plant Protection Research Institute, Agricultural Research Centre, Giza 12627, Egypt;
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-751 23 Uppsala, Sweden
| | - Hesham R. El-Seedi
- Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-751 23 Uppsala, Sweden
- Al-Rayan Research and Innovation Center, Al-Rayan Colleges, Medina 42541, Saudi Arabia
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Molecular Biosciences, The Wenner-Gren Institute, Stockholm University, SE 106 91 Stockholm, Sweden
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Łopusiewicz Ł, Drozłowska E, Siedlecka P, Mężyńska M, Bartkowiak A, Sienkiewicz M, Zielińska-Bliźniewska H, Kwiatkowski P. Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake. Foods 2019; 8:foods8110544. [PMID: 31684151 PMCID: PMC6915687 DOI: 10.3390/foods8110544] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/23/2019] [Accepted: 10/24/2019] [Indexed: 02/07/2023] Open
Abstract
Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Paulina Siedlecka
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Monika Mężyńska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
| | - Monika Sienkiewicz
- Department of Allergology and Respiratory Rehabilitation, Medical University of Lodz, Zeligowskiego 7/9, 90-752 Lodz, Poland.
| | - Hanna Zielińska-Bliźniewska
- Department of Allergology and Respiratory Rehabilitation, Medical University of Lodz, Zeligowskiego 7/9, 90-752 Lodz, Poland.
| | - Paweł Kwiatkowski
- Department of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, 72 Powstancow Wielkopolskich Avenue, 70-111 Szczecin, Poland.
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Oliveira APD, Santos GAD, Nomura CS, Naozuka J. Elemental chemical composition of products derived from kefir fermented milk. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Ozcan T, Sahin S, Akpinar-Bayizit A, Yilmaz-Ersan L. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12560] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Tulay Ozcan
- Department of Food Engineering; Faculty of Agriculture; Uludag University; Bursa Turkey
| | - Saliha Sahin
- Department of Chemistry; Faculty of Science and Arts; Bursa Uludag University; Bursa Turkey
| | - Arzu Akpinar-Bayizit
- Department of Food Engineering; Faculty of Agriculture; Uludag University; Bursa Turkey
| | - Lutfiye Yilmaz-Ersan
- Department of Food Engineering; Faculty of Agriculture; Uludag University; Bursa Turkey
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Silva LR, Bento C, Gonçalves AC, Flores-Félix JD, Ramírez-Bahena MH, Peix A, Velázquez E. Legume bioactive compounds: influence of rhizobial inoculation. AIMS Microbiol 2017; 3:267-278. [PMID: 31294160 PMCID: PMC6605017 DOI: 10.3934/microbiol.2017.2.267] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Accepted: 04/10/2017] [Indexed: 11/24/2022] Open
Abstract
Legumes consumption has been recognized as beneficial for human health, due to their content in proteins, fiber, minerals and vitamins, and their cultivation as beneficial for sustainable agriculture due to their ability to fix atmospheric nitrogen in symbiosis with soil bacteria known as rhizobia. The inoculation with these baceria induces metabolic changes in the plant, from which the more studied to date are the increases in the nitrogen and protein contents, and has been exploited in agriculture to improve the crop yield of several legumes. Nevertheless, legumes also contain several bioactive compounds such as polysaccharides, bioactive peptides, isoflavones and other phenolic compounds, carotenoids, tocopherols and fatty acids, which makes them functional foods included into the nutraceutical products. Therefore, the study of the effect of the rhizobial inoculation in the legume bioactive compounds content is gaining interest in the last decade. Several works reported that the inoculation of different genera and species of rhizobia in several grain legumes, such as soybean, cowpea, chickpea, faba bean or peanut, produced increases in the antioxidant potential and in the content of some bioactive compounds, such as phenolics, flavonoids, organic acids, proteins and fatty acids. Therefore, the rhizobial inoculation is a good tool to enhance the yield and quality of legumes and further studies on this field will allow us to have plant probiotic bacteria that promote the plant growth of legumes improving their functionality.
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Affiliation(s)
- Luis R. Silva
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
- LEPABE-Department of Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Catarina Bento
- Polytechnic Institute of Castelo Branco, Superior School of Health Dr. Lopes Dias, Castelo Branco, Portugal
| | - Ana Carolina Gonçalves
- CICS-UBI-Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
| | - José David Flores-Félix
- Departamento de Microbiología y Genética and Instituto Hispanoluso de Investigaciones Agrarias (CIALE), Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
| | - Martha Helena Ramírez-Bahena
- Departamento de Microbiología y Genética and Instituto Hispanoluso de Investigaciones Agrarias (CIALE), Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
| | - Alvaro Peix
- Instituto de Recursos Naturales y Agrobiología, IRNASA-CSIC, Salamanca, Spain
- Unidad Asociada Universidad de Salamanca-CSIC “Interacción Planta-Microorganismo”, Salamanca, Spain
| | - Encarna Velázquez
- Departamento de Microbiología y Genética and Instituto Hispanoluso de Investigaciones Agrarias (CIALE), Facultad de Farmacia, Universidad de Salamanca, Salamanca, Spain
- Unidad Asociada Universidad de Salamanca-CSIC “Interacción Planta-Microorganismo”, Salamanca, Spain
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