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da Anunciação TA, Guedes JDS, Tavares PPLG, de Melo Borges FE, Ferreira DD, Costa JAV, Umsza-Guez MA, Magalhães-Guedes KT. Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review. Microorganisms 2024; 12:1127. [PMID: 38930509 PMCID: PMC11205597 DOI: 10.3390/microorganisms12061127] [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: 04/23/2024] [Revised: 05/20/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data "Index Terms-Keywords" on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106-~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106-~3 million articles available, and the BVS databases-Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106-~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106-≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields.
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Affiliation(s)
- Talita Andrade da Anunciação
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Juan Diego Silva Guedes
- Post-Graduate Program in Industrial Engineering, Polytechnic School, Federal University of Bahia (UFBA), Street Professor Aristídes Novis, 02, Federação, Salvador 40210-630, BA, Brazil;
| | - Pedro Paulo Lordelo Guimarães Tavares
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Fernando Elias de Melo Borges
- Post-Graduate Program in Systems Engineering and Automation, Department of Engineering, Federal University of Lavras (UFLA), University Campus, Lavras 37000-200, MG, Brazil; (F.E.d.M.B.); (D.D.F.)
| | - Danton Diego Ferreira
- Post-Graduate Program in Systems Engineering and Automation, Department of Engineering, Federal University of Lavras (UFLA), University Campus, Lavras 37000-200, MG, Brazil; (F.E.d.M.B.); (D.D.F.)
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande (FURG), Rio Grande 474-96203-900, RS, Brazil;
| | - Marcelo Andrés Umsza-Guez
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Karina Teixeira Magalhães-Guedes
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
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Albuquerque Pereira MDF, Matias Albuini F, Gouveia Peluzio MDC. Anti-inflammatory pathways of kefir in murine model: a systematic review. Nutr Rev 2024; 82:210-227. [PMID: 37203423 DOI: 10.1093/nutrit/nuad052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/20/2023] Open
Abstract
CONTEXT Kefir consumption has been associated with immune response modulation, antioxidant, and anti-inflammatory effects. OBJECTIVE The objective of this systematic review was to investigate the role of kefir against inflammation and the main response mechanisms involved in this process in a murine model. DATA SOURCES The searches were searched in the PubMed, Science Direct, and LILACS databases. Only murine model studies, according to PRISMA guidelines, published in the past 10 years were included. STUDY SELECTION Only articles about original and placebo-controlled experiments in murine models used to investigate the anti-inflammatory mechanisms of kefir were considered. Of the articles found, 349 were excluded according to the following criteria: duplicate articles (n = 99), off-topic title and abstract (n = 157), reviews (n = 47), studies in vitro (n = 29), and studies with humans (n = 17). In total, 23 studies were included in this review. DATA EXTRACTION Two independently working authors assessed the risk of bias and extracted data from the included studies. RESULTS Kefir consumption had positive effects on inflammation modulation. The main mechanisms involved were the reduction of pro-inflammatory and molecular markers; reduction in inflammatory infiltrate in tissues, serum biomarkers, risk factors for chronic diseases, and parasitic infection; composition and metabolic activity change of intestinal microbiota and mycobiota; activation of humoral and cellular immunity; and modulation of oxidative stress. CONCLUSIONS Kefir modulates the immune system in different experimental models, among other secondary outcomes, to improve overall health. The beverage reduces inflammation through the alternation between innate, Th1, and Th2 responses, reducing levels of pro-inflammatory cytokines while increasing those of anti-inflammatory ones. In addition, it also mediates immunomodulatory and protective effects through the numerous molecular biomarkers and organic acids produced and secreted by kefir in the intestinal microbiota. The health-promoting effects attributed to kefir may help in the different treatments of inflammatory, chronic, and infectious diseases in the population.
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Affiliation(s)
- Mariana de Fátima Albuquerque Pereira
- Food Analysis and Nutritional Biochemistry Laboratories, Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Fernanda Matias Albuini
- Molecular Biotechnology Laboratory. Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Maria do Carmo Gouveia Peluzio
- Food Analysis and Nutritional Biochemistry Laboratories, Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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3
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Zanardi KR, Grancieri M, Silva CW, Trivillin LO, Viana ML, Costa AGV, Costa NMB. Functional effects of yacon ( Smallanthus sonchifolius) and kefir on systemic inflammation, antioxidant activity, and intestinal microbiome in rats with induced colorectal cancer. Food Funct 2023; 14:9000-9017. [PMID: 37740322 DOI: 10.1039/d3fo02599c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/24/2023]
Abstract
Colorectal cancer (CRC) is one of the most common cancers with high morbidity and mortality. The modulation of intestinal health through the administration of pro- and prebiotics may be a viable alternative to reduce the risk of CRC. This study aimed to evaluate the functional effects of yacon and kefir, isolated or associated, in rats with colorectal cancer. Adult Wistar rats were divided into five groups (n = 8): HC (healthy control AIN-93M diet), CC (CCR + AIN-93M diet), Y (CCR + AIN-93 M + yacon diet), K (CCR + AIN-93-M + kefir diet) and YK (CCR + AIN-93 M + yacon + kefir diet). Colorectal carcinogenesis was induced in groups CC, Y, K, and YK with 1,2-dimethylhydrazine (55 mg kg-1, subcutaneously) for 5 weeks. From the 6th week onwards, the experimental groups were fed the respective diets. In the 15th week, urine was collected for analysis of intestinal permeability and then the animals were euthanized. Yacon increased acetate levels, reduced pH and carcinogenic neoplastic lesions, and increased the abundance of bacteria related to the fermentation of non-digestible carbohydrates, such as the genera Dorea, Collinsela, and Bifidobacteria. On the other hand, kefir increased macroscopic neoplastic lesions and increased the abundance of Firmicutes and Clostridium. The association of yacon + kefir increased the number of carcinogenic lesions, despite a reduction in pH and beneficial bacteria prevalence. Thus, it is concluded that yacon, unlikely kefir, is a promising alternative to mitigate the manifestations of induced carcinogenesis in rats.
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Affiliation(s)
- Keila Rodrigues Zanardi
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo (Universidade Federal do Espírito Santo - UFES), Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.
| | - Mariana Grancieri
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo (Universidade Federal do Espírito Santo - UFES), Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.
- Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, UFES, Alegre, ES, Brazil
| | - Caroline Woelffel Silva
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo (Universidade Federal do Espírito Santo - UFES), Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.
| | - Leonardo Oliveira Trivillin
- Department of Veterinary Medicine, Centre of Agricultural and Engineering Sciences, UFES, Alegre, ES, Brazil
| | - Mirelle Lomar Viana
- Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, UFES, Alegre, ES, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo (Universidade Federal do Espírito Santo - UFES), Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.
- Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, UFES, Alegre, ES, Brazil
| | - Neuza Maria Brunoro Costa
- Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo (Universidade Federal do Espírito Santo - UFES), Alto Universitário, Guararema, 29500-000, Alegre, ES, Brazil.
- Department of Pharmacy and Nutrition, Centre of Exact, Natural and Health Sciences, UFES, Alegre, ES, Brazil
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Gomes AF, Viana ML, Vaz-Tostes MDG, Costa NMB. Yacon (Smallanthus sonchifolius) and kefir improved intestinal and bone health but without symbiotic benefits in rats. Nutr Res 2023; 118:85-93. [PMID: 37603903 DOI: 10.1016/j.nutres.2023.07.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/28/2023] [Accepted: 07/28/2023] [Indexed: 08/23/2023]
Abstract
Kefir is a natural source of probiotics, and yacon (Smallanthus sonchifolius) is a tuberous root rich in fructooligosaccharides, with prebiotic properties. We hypothesized that kefir and yacon can improve bone and intestinal health and that their synbiotic effects will enhance these benefits. The properties of yacon and kefir and their association were evaluated in the intestinal and bone health in rats. Forty Wistar male rats were divided into 4 groups (n = 10): control (C), kefir (K), yacon (Y), and yacon + kefir (YK) and received an AIN-93 M diet containing 50% of the daily recommendation of calcium for 42 days. Group K received 1 mL/day of kefir containing 10⁸ CFU/mL; group Y received yacon flour (5% fructooligosaccharides); and the YK group received the same treatment as the Y and K groups. Urine and feces were collected to determine the calcium balance. Serum biomarkers of bone formation and resorption, osteocalcin, N telopeptides of collagen type I and C-telopeptide of collagen type I, intraluminal pH, intestinal permeability, and secretory immunoglobulin A were evaluated. Yacon reduced intraluminal pH alone or in association with kefir (groups Y and YK). Yacon also improved intestinal permeability (lowered lactulose and mannitol excretion) and increased calcium balance and osteocalcin, a biomarker of bone formation. In turn, K improved immunity by increasing secretory immunoglobulin A secretion and reducing bone resorption biomarkers (C-telopeptide of collagen type I and N telopeptides of collagen type I). Thus, yacon and kefir had beneficial effects on intestinal and bone health; however, the association between them did not demonstrate a synbiotic effect.
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Affiliation(s)
- Anamares Ferreira Gomes
- Food Science and Technology Program, Federal University of Espirito Santo, Alegre, ES, Brazil
| | - Mirelle Lomar Viana
- Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES, Brazil
| | | | - Neuza Maria Brunoro Costa
- Food Science and Technology Program, Federal University of Espirito Santo, Alegre, ES, Brazil; Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alegre, ES, Brazil.
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5
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Abo-Zaid OAR, Moawed FSM, Barakat WEM, Ghobashy MM, Ahmed ESA. Antitumor activity of 5-fluorouracil polymeric nanogel synthesized by gamma radiation on a rat model of colon carcinoma: a proposed mechanism. Discov Oncol 2023; 14:138. [PMID: 37493814 PMCID: PMC10371941 DOI: 10.1007/s12672-023-00733-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Accepted: 06/21/2023] [Indexed: 07/27/2023] Open
Abstract
The use of 5-fluorouracil (5-FU) is associated with multifaceted challenges and poor pharmacokinetics. Accordingly, our study was designed to prepare 5-FU nanogel as a new form of the colon cancer chemotherapeutic drug 5-FU using polyacrylic acid and gelatin hybrid nanogel as efficient drug carriers. Alongside the in vivo chemotherapeutic evaluation, the anti-proliferative and anti-apoptotic efficacy were carried out for 5-FU nanogel against 1,2-dimethylhydrazine (DMH, 20 mg/kg) and γ-radiation (4 Gy)-prompted colon dysplasia in rats compared to 5-FU. The morphology and size of 5-FU nanogel were characterized by transmission electron microscopy (TEM) and dynamic light scattering (DLS) in addition to cytotoxicity assay. The expression of phosphoinositide-3-kinase (PI3K)/Akt, mammalian target of rapamycin (mTOR); Toll-like receptor2 (TLR2)/nuclear factor kappa B), adenosine monophosphate (AMP)-activated protein kinase (AMPK) and its downstream autophagy-related genes in addition to apoptotic markers were measured in colon tissues. Results: 5-FU nanogel reduced the levels of the TLR2/ NF-κβ as well as the expression of PI3K/AKT/mTOR. Moreover, it promoted autophagy through the activation of the AMPK and its downstream targets which consequently augmented the intrinsic and extrinsic apoptotic pathways. Conclusion: Collectively, these data might strengthen the therapeutic potential of 5-FU nanogel which can be used as an antitumor product for colon cancer.
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Affiliation(s)
- Omayma A R Abo-Zaid
- Biochemistry and Molecular Biology Department, Faculty of Vet. Med, Benha University, Benha, Egypt
| | - Fatma S M Moawed
- Health Radiation Research, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority, Nasr City, Cairo, 11787, Egypt.
| | - Wael E M Barakat
- Biochemistry and Molecular Biology Department, Faculty of Vet. Med, Benha University, Benha, Egypt
| | - Mohamed Mohamady Ghobashy
- Radiation Research of Polymer Chemistry Department, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Esraa S A Ahmed
- Radiation Biology Research, National Center for Radiation Research and Technology, Egyptian Atomic Energy Authority, Cairo, Egypt
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6
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Mahmoud GA, Ali HE, Radwan RR. Design of pH-responsive polymeric nanocarrier for targeted delivery of pyrogallol with enhanced antitumor potential in colon cancer. Arch Biochem Biophys 2022; 731:109431. [DOI: 10.1016/j.abb.2022.109431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 10/04/2022] [Accepted: 10/08/2022] [Indexed: 11/25/2022]
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7
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Du G, Chang S, Guo Q, Yan X, Chen H, Shi K, Yuan Y, Yue T. Protective effects of Tibetan kefir in mice with ochratoxin A-induced cecal injury. Food Res Int 2022; 158:111551. [DOI: 10.1016/j.foodres.2022.111551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/28/2022] [Accepted: 06/21/2022] [Indexed: 11/28/2022]
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8
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Effect of whey protein isolate microparticle addition on some physical and chemical properties of kefir. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02097-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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9
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Guzel-Seydim ZB, Gökırmaklı Ç, Greene AK. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105021] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Flis Z, Molik E. Importance of Bioactive Substances in Sheep's Milk in Human Health. Int J Mol Sci 2021; 22:4364. [PMID: 33921992 PMCID: PMC8122369 DOI: 10.3390/ijms22094364] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/12/2022] Open
Abstract
Sheep's milk is an important source of bioactive substances that have health-promoting functions for the body. The valuable composition of sheep's milk is due to the high content of fatty acids, immunoglobulins, proteins, hormones, vitamins and minerals. Many biopeptides found in milk have antibacterial, antiviral and anti-inflammatory properties. The bioactive substances of sheep's milk also show anticancer properties. Sheep's milk, thanks to its content of CLA and orotic acid, prevents the occurrence of type 2 diabetes, Alzheimer's disease and cancer. Sheep's milk, as a product rich in bioactive substances, can be used as a medical aid to support the body in the fight against neurological and cancer diseases.
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Affiliation(s)
| | - Edyta Molik
- Department of Animal Nutrition and Biotechnology, and Fisheries, Faculty of Animal Science, University of Agriculture in Krakow, 31-059 Krakow, Poland;
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12
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Peluzio MDCG, Dias MDME, Martinez JA, Milagro FI. Kefir and Intestinal Microbiota Modulation: Implications in Human Health. Front Nutr 2021; 8:638740. [PMID: 33693024 PMCID: PMC7938729 DOI: 10.3389/fnut.2021.638740] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/26/2021] [Indexed: 12/17/2022] Open
Abstract
In the last decades changes in the pattern of health and disease in Latin America and in the world has been observed, with an increase in cases of chronic non-communicable diseases. Changes in intestinal microbiota composition can contribute to the development of these diseases and be useful in their management. In this context, the consumption of fermented foods with probiotic properties, such as kefir, stands out due to its gut microbiota-modulating capacity. There is an increasing interest in the commercial use of kefir since it can be marketed as a natural beverage containing health-promoting bacteria and has been gaining international popularity in Latin America. Also the consumption of these drinks in Latin America seems to be even more relevant, given the socioeconomic situation of this population, which highlights the need for disease prevention at the expense of its treatment. In this narrative review, we discuss how kefir may work against obesity, diabetes mellitus, liver disease, cardiovascular disorders, immunity, and neurological disorders. Peptides, bioactive compounds and strains occurring in kefir, can modulate gut microbiota composition, low-grade inflammation and intestinal permeability, which consequently may generate health benefits. Kefir can also impact on the regulation of organism homeostasis, with a direct effect on the gut-brain axis, being a possible strategy for the prevention of metabolic diseases. Further studies are needed to standardize these bioactive compounds and better elucidate the mechanisms linking kefir and intestinal microbiota modulation. However, due to the benefits reported, low cost and ease of preparation, kefir seems to be a promising approach to prevent and manage microbiota-related diseases in Latin America and the rest of the world.
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Affiliation(s)
| | | | - J Alfredo Martinez
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain.,Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBERobn), Carlos III Health Institute, Madrid, Spain.,Instituto de Investigación Sanitaria de Navarra, Navarra Institute for Health Research, Pamplona, Spain.,Madrid Institute of Advanced Studies (IMDEA Food), Food Institute, Madrid, Spain
| | - Fermín I Milagro
- Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, University of Navarra, Pamplona, Spain.,Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBERobn), Carlos III Health Institute, Madrid, Spain.,Instituto de Investigación Sanitaria de Navarra, Navarra Institute for Health Research, Pamplona, Spain
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13
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Pinto LC, Oliveira TP, Souza R, Santos NBF, Santos LFP, Santos A, Santos TX, Santos CT, Nunes C, Costa IB, Oliveira AC, Santos MS, Benevides C, Lopes MV. Probiotic kefir‐fermented beverage‐based
Colocasia esculenta
L.: Development, characterization, and microbiological stability during chilled storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Laise Cedraz Pinto
- Department of Food Science School of Nutrition Federal University of Bahia (UFBA) Salvador, Bahia Brazil
| | - Tainá Pinheiro Oliveira
- Department of Food Science School of Nutrition Federal University of Bahia (UFBA) Salvador, Bahia Brazil
| | - Rayane Souza
- Center for Agricultural Sciences Federal University of São Carlos (UFSCar) Araras São Paulo Brazil
| | | | | | - Andréa Santos
- Metropolitan Union of Education and Culture (UNIME) Lauro de Freitas Bahia Brazil
| | | | | | - Catarina Nunes
- Metropolitan Union of Education and Culture (UNIME) Lauro de Freitas Bahia Brazil
| | - Isis Barbosa Costa
- Metropolitan Union of Education and Culture (UNIME) Lauro de Freitas Bahia Brazil
| | | | - Marly Silveira Santos
- Department of Food Science School of Nutrition Federal University of Bahia (UFBA) Salvador, Bahia Brazil
| | - Clícia Benevides
- Department of Life Sciences State University of Bahia (UNEB) Salvador Bahia Brazil
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14
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da Silva Duarte V, dos Santos Cruz BC, Tarrah A, Sousa Dias R, de Paula Dias Moreira L, Lemos Junior WJF, Fidélis Silva LC, Rocha Santana G, Licursi de Oliveira L, Gouveia Peluzio MDC, Mantovani HC, Corich V, Giacomini A, de Paula SO. Chemoprevention of DMH-Induced Early Colon Carcinogenesis in Male BALB/c Mice by Administration of Lactobacillus Paracasei DTA81. Microorganisms 2020; 8:microorganisms8121994. [PMID: 33327620 PMCID: PMC7765108 DOI: 10.3390/microorganisms8121994] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/08/2020] [Accepted: 12/09/2020] [Indexed: 12/26/2022] Open
Abstract
We evaluated the effects of the probiotic candidate Lactobacillus paracasei DTA81 (DTA81) on liver oxidative stress, colonic cytokine profile, and gut microbiota in mice with induced early colon carcinogenesis (CRC) by 1,2-dimethylhydrazine (DMH). Animals were divided into four different groups (n = 6) and received the following treatments via orogastric gavage for 8 weeks: Group skim milk (GSM): 300 mg/freeze-dried skim milk/day; Group L. paracasei DTA81 (DTA81): 3 × 109 colony-forming units (CFU)/day; Group Lactobacillus rhamnosus GG (LGG): 3 × 109 CFU/day; Group non-intervention (GNI): 0.1 mL/water/day. A single DMH dose (20 mg/kg body weight) was injected intraperitoneally (i.p), weekly, in all animals (seven applications in total). At the end of the experimental period, DTA81 intake reduced hepatic levels of carbonyl protein and malondialdehyde (MDA). Moreover, low levels of the pro-inflammatory cytokines Interleukin-6 (IL-6) and IL-17, as well as a reduced expression level of the proliferating cell nuclear antigen (PCNA) were observed in colonic homogenates. Lastly, animals who received DTA81 showed an intestinal enrichment of the genus Ruminiclostridium and increased concentrations of caecal acetic acid and total short-chain fatty acids. In conclusion, this study indicates that the administration of the probiotic candidate DTA81 can have beneficial effects on the initial stages of CRC development.
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Affiliation(s)
- Vinícius da Silva Duarte
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
- Department of Microbiology, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Viçosa, 36570-900 Vicosa, Brazil; (L.C.F.S.); (H.C.M.)
| | - Bruna Cristina dos Santos Cruz
- Department of Nutrition and Health, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (B.C.d.S.C.); (M.d.C.G.P.)
| | - Armin Tarrah
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
| | - Roberto Sousa Dias
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
| | - Luiza de Paula Dias Moreira
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
| | | | - Lívia Carneiro Fidélis Silva
- Department of Microbiology, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Viçosa, 36570-900 Vicosa, Brazil; (L.C.F.S.); (H.C.M.)
| | - Gabriele Rocha Santana
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
| | - Leandro Licursi de Oliveira
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
| | - Maria do Carmo Gouveia Peluzio
- Department of Nutrition and Health, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (B.C.d.S.C.); (M.d.C.G.P.)
| | - Hilario Cuquetto Mantovani
- Department of Microbiology, Av. Peter Henry Rolfs, s/n, Campus Universitário, Universidade Federal de Viçosa, 36570-900 Vicosa, Brazil; (L.C.F.S.); (H.C.M.)
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment, University of Padova, Viale dell’Universitá, 16, 35020 Legnaro (PD), Italy; (V.d.S.D.); (A.T.); (L.d.P.D.M.); (V.C.)
- Correspondence: (A.G.); (S.O.d.P.); Tel.: +39-328-0390077 (A.G.); +55-31-3612-5016 (S.O.d.P.)
| | - Sérgio Oliveira de Paula
- Department of General Biology, Av. Peter Henry Rolfs, s/n, Campus Universitario, Universidade Federal de Vicosa, 36570-900 Vicosa, Brazil; (R.S.D.); (G.R.S.); (L.L.d.O.)
- Correspondence: (A.G.); (S.O.d.P.); Tel.: +39-328-0390077 (A.G.); +55-31-3612-5016 (S.O.d.P.)
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15
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Tasdemir SS, Sanlier N. An insight into the anticancer effects of fermented foods: A review. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104281] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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16
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Kahraman M, Ertekin YH, Satman İ. The Effects of Kefir on Kidney Tissues and Functions in Diabetic Rats. Probiotics Antimicrob Proteins 2020; 13:375-382. [PMID: 32820468 DOI: 10.1007/s12602-020-09698-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
This study was designed to determine the protective effect of kefir on the oxidative damage, as well as histological and biochemical changes that occur in the kidney tissues of experimental diabetic rats. Forty rats were allocated into four groups as "healthy saline" (SF), "healthy kefir" (KF), and the same groups with experimentally induced diabetes (DSF and DKF). Diabetes was induced by administering 65 mg/kg single-dose streptozotocin. Oral kefir was given 10 ml/kg/day for 35 days to the rats in the groups KF and DKF. The same amount of saline was given to the groups SF and DSF. On the 36th day of the study, blood glucose, urea, and creatinine were measured besides glucose, creatinine, microalbuminuria, and sodium in the urine. Additionally, histological examination was performed on the kidney tissues. Blood glucose, creatinine, and urea levels were significantly lower in the DKF group compared with those of the DSF group (p < 0.001). Also, the creatinine level was significantly decreased (p < 0.001), and microalbuminuria was increased (p < 0.001) in the DKF group compared with that of the DSF group. Histologically, intermittent expansion in the renal glomeruli, reduction of cast formation in the tubules, and improvement in the renal epithelial tissues of the DKF group were observed. Kefir decreased the damage caused by diabetes. These results indicate that kefir supplementation may contribute to better control of oxidative stress, which is related to the improvement of renal functions, suggesting its use to slow down the progression of diabetic nephropathy.
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Affiliation(s)
- Mustafa Kahraman
- Istanbul School of Medicine, Department of Physiology, Istanbul University, Istanbul, Turkey.
| | - Yusuf Haydar Ertekin
- School of Medicine, Department of Family Medicine, Çanakkale Onsekiz Mart University, Çanakkale, Turkey
| | - İlhan Satman
- Istanbul Faculty of Medicine, Department of Internal Medicine, Division of Endocrinology and Metabolic Diseases, Istanbul University, Istanbul, Turkey
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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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18
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Oliveira IMDA, Castro RJSD. Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile? BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.12019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Kefir, a consortium of acetic and lactic bacteria and yeasts, is versatile for biotransformation of vegetable substrates and may improve their bioactive properties. Lentil is a legume rich in vitamins, minerals, complex carbohydrates and proteins, making it an excellent substrate for fermentation and obtaining bioactive molecules. We report the effect of different process variables on antioxidant properties of lentil extracts obtained using kefir as a biotransformation agent and experimental design. The results showed that the factors agitation (rpm) and incubation temperature exerted significant effects. Incubation temperature of 28 °C and agitation of 75 rpm were the most suitable conditions for kefir fermentation and maximizing the antioxidant properties of the fermented lentils. The highest antioxidant activities for fermented products were 4128.39, 35.87 and 23.20 μmol of Trolox equivalents per gram of sample (μmoL TE g-1) measured by Total Antioxidant Capacity, FRAP and DPPH-radical scavenging methods, respectively. Additionally, we detected that the initial fermentation times (in the first six hours) were enough to positively affect the antioxidant properties of the lentil extracts, reaching a percentage increase of up to 270% in the antioxidant activity of the fermented products in relation to those non-fermented samples.
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Pinto VRA, Teixeira CG, Lima TS, De Almeida Prata ERB, Vidigal MCTR, Martins E, Perrone ÍT, Carvalho AFD. Health beliefs towards kefir correlate with emotion and attitude: A study using an emoji scale in Brazil. Food Res Int 2019; 129:108833. [PMID: 32036918 DOI: 10.1016/j.foodres.2019.108833] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/07/2019] [Accepted: 11/15/2019] [Indexed: 01/07/2023]
Abstract
Emojis can be used to explore food-evoked emotions in order to provide information that can support the product development and marketing decisions. This study aimed to evaluate consumers' acceptance, purchase intent and emotional responses to milk beverages, with and without kefir added, before and after these consumers were informed about the products' composition (0%, 15%, 30% and 50% m/v) and health claims toward kefir (blind and informed tests, respectively). Emotional responses were assessed by emoji use within a RATA questionnaire in order quantify the perceived significance of the emojis chosen. In the informed test, the consumers' perception of the sensory attributes of the milk beverages, such as their perception of an acid taste in added kefir beverages was shown to have changed. Overall, participants attributed significantly higher acceptance and purchase intent scores to added kefir beverages after they had been informed on its health benefits. In addition, expressions of positive emotion increased when participants were exposed to stimuli related to health benefits of kefir (15%, 30% and 50% m/v), while negative expressions of emotion decreased. The provided information of kefir modified valence and arousal in subjects, and it can be said that to 30% of kefir can be added to yogurt without compromising its sensory acceptability. Thus, health benefits alone cannot improve product acceptance, since participants found a 50% addition of kefir to be unpleasant when tasted during a blind test. Mixed beverages may present a probiotic beverage alternative for consumers who dislike kefir milk, but want to include it in their diets. The implications of liking and purchase intent and how they are linked to emotions are discussed in this paper as well.
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Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Camila Gonçalves Teixeira
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Tatiana Santos Lima
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | | | | | - Evandro Martins
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, CEP 36036-330 Juiz de Fora, MG, Brazil
| | - Antônio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário, s/n, CEP 36570-900 Viçosa, MG, Brazil.
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