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Cetik Yildiz S, Demir C, Cengiz M, Irmak H, Peker Cengiz B, Ayhanci A. The protection afforded by kefir against cyclophosphamide induced testicular toxicity in rats by oxidant antioxidant and histopathological evaluations. Sci Rep 2024; 14:18463. [PMID: 39122852 PMCID: PMC11316007 DOI: 10.1038/s41598-024-67982-y] [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: 03/29/2024] [Accepted: 07/18/2024] [Indexed: 08/12/2024] Open
Abstract
Cyclophosphamide (CTX) is the most commonly used effective alkylating drug in cancer treatment, but its use is restricted because its toxic side effect causes testicular toxicity. CTX disrupts the tissue redox and antioxidant balance and the resulting tissue damage causes oxidative stress. In our study based on this problem, kefir against CTX-induced oxidative stress and testicular toxicity were investigated. Rats were divided into 6 groups: control, 150 mg/kg CTX, 5 and 10 mg/kg kefir, 5 and 10 mg/kg kefir + 150 CTX. While the fermented kefirs were mixed and given to the rats for 12 days, CTX was given as a single dose on the 12th day of the experiment. Testis was scored according to spermatid density, giant cell formation, cells shed into tubules, maturation disorder, and atrophy. According to our biochemical findings, the high levels of total oxidant status (TOS), and the low levels of total antioxidant status (TAS) in the CTX group, which are oxidative stress markers, indicate the toxic effect of CTX, while the decrease in TOS levels and the increase in TAS levels in the kefir groups indicate the protective effect of kefir. In the CTX-administered group, tubules with impaired maturation and no spermatids were observed in the transverse section of the testicle, while in the kefir groups, the presence of near-normal tubule structures and tubule lumens despite CTX showed the protective effect of kefir. In our study, it was observed that kefir had a protective and curative effect on CTX-induced toxicity and oxidative stress and could be a strong protector.
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Affiliation(s)
- Songul Cetik Yildiz
- Department of Medical Services and Techniques, Health Services Vocational School, Mardin Artuklu University, Mardin Artuklu University Campus, 47200, Mardin, Turkey.
| | - Cemil Demir
- Department of Medical Services and Techniques, Health Services Vocational School, Mardin Artuklu University, Mardin Artuklu University Campus, 47200, Mardin, Turkey
| | - Mustafa Cengiz
- Department of Elementary Education, Faculty of Education, Siirt University, Siirt, Turkey
| | - Halit Irmak
- Department of Computer Sciences, Mardin Artuklu University, Mardin, Turkey
| | | | - Adnan Ayhanci
- Department of Biology, Science Faculty, Eskisehir Osmangazi University, Eskişehir, Turkey
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Cetik Yildiz S, Demir C, Cengiz M, Irmak H, Cengiz BP, Ayhanci A. In Vitro Antitumor and Antioxidant Capacity as well as Ameliorative Effects of Fermented Kefir on Cyclophosphamide-Induced Toxicity on Cardiac and Hepatic Tissues in Rats. Biomedicines 2024; 12:1199. [PMID: 38927407 PMCID: PMC11200811 DOI: 10.3390/biomedicines12061199] [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: 03/28/2024] [Revised: 05/20/2024] [Accepted: 05/22/2024] [Indexed: 06/28/2024] Open
Abstract
Fermented prebiotic and probiotic products with kefir are very important to slow down and prevent the growth of tumors and to treat cancer by stimulating the immune response against tumor cells. Cyclophosphamide (CPx) is widely preferred in cancer treatment but its effectiveness in high doses is restricted because of its side effects. The aim of this study was to investigate the protective effects of kefir against CPx-induced heart and liver toxicity. In an experiment, 42 Wistar albino rats were divided into six treatment groups: the control (Group 1), the group receiving 150 mg/kg CPx (Group 2), the groups receiving 5 and 10 mg/kg kefir (Groups 3 and 4) and the groups receiving 5 and 10 mg/kg kefir + CPx (Group 5 and 6). Fermented kefirs obtained on different days by traditional methods were mixed and given by gavage for 12 days, while a single dose of CPx was administered intraperitoneally (i.p.) on the 12th day of the experiment. It was observed that alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), creatinine kinase-MB (CK-MB), ischemia modified albumin (IMA) and Troponin I values, which indicate oxidative stress, increased in the CPx-administered group, and this level approached that of the control in the CPx + kefir groups. Likewise, as a result of the kefir, the rats' CPx-induced histopathological symptoms were reduced, and their heart and liver tissue were significantly improved. In conclusion, it was observed that kefir had a cytoprotective effect against CPx-induced oxidative stress, hepatotoxicity and cardiotoxicity, bringing their biochemical parameters closer to those of the control by suppressing oxidative stress and reducing tissue damage.
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Affiliation(s)
- Songul Cetik Yildiz
- Department of Medical Services and Techniques, Health Services Vocational School, Mardin Artuklu University, 47200 Mardin, Türkiye;
| | - Cemil Demir
- Department of Medical Services and Techniques, Health Services Vocational School, Mardin Artuklu University, 47200 Mardin, Türkiye;
| | - Mustafa Cengiz
- Department of Elementary Education, Faculty of Education, Siirt University, 56100 Siirt, Türkiye;
| | - Halit Irmak
- Department of Computer Sciences, Mardin Artuklu University, 47200 Mardin, Türkiye;
| | | | - Adnan Ayhanci
- Department of Biology, Science Faculty, Eskisehir Osmangazi University, 26040 Eskisehir, Türkiye;
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3
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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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4
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Jang HJ, Lee NK, Paik HD. Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink. Food Sci Anim Resour 2024; 44:255-268. [PMID: 38764505 PMCID: PMC11097033 DOI: 10.5851/kosfa.2023.e83] [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: 11/13/2023] [Revised: 12/21/2023] [Accepted: 12/24/2023] [Indexed: 05/21/2024] Open
Abstract
Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.
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Affiliation(s)
- Hye Ji Jang
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Na-Kyoung Lee
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Hyun-Dong Paik
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
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5
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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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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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Albuquerque Pereira MDF, Morais de Ávila LG, Ávila Alpino GDC, Dos Santos Cruz BC, Almeida LF, Macedo Simões J, Ladeira Bernardes A, Xisto Campos I, de Oliveira Barros Ribon A, de Oliveira Mendes TA, Gouveia Peluzio MDC. Milk kefir alters fecal microbiota impacting gut and brain health in mice. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12630-0. [PMID: 37389589 DOI: 10.1007/s00253-023-12630-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/31/2023] [Accepted: 06/07/2023] [Indexed: 07/01/2023]
Abstract
Kefir is a fermented beverage made of a symbiotic microbial community that stands out for health benefits. Although its microbial profile is still little explored, its effects on modulation of gut microbiota and production of short-chain fatty acids (SCFAs) seems to act by improving brain health. This work aimed to analyze the microbiota profile of milk kefir and its effect on metabolism, oxidative stress, and in the microbiota-gut-brain axis in a murine model. The experimental design was carried out using C57BL-6 mice (n = 20) subdivided into groups that received 0.1 mL water or 0.1 mL (10% w/v) kefir. The kefir proceeded to maturation for 48 h, and then it was orally administered, via gavage, to the animals for 4 weeks. Physicochemical, microbiological, antioxidant analyzes, and microbial profiling of milk kefir beverage were performed as well as growth parameters, food intake, serum markers, oxidative stress, antioxidant enzymes, SCFAs, and metabarcoding were analyzed in the mice. Milk kefir had 76.64 ± 0.42% of free radical scavenging and the microbiota composed primarily by the genus Comamonas. Moreover, kefir increased catalase and superoxide dismutase (colon), and SCFAs in feces (butyrate), and in the brain (butyrate and propionate). Kefir reduced triglycerides, uric acid, and affected the microbiome of animals increasing fecal butyrate-producing bacteria (Lachnospiraceae and Lachnoclostridium). Our results on the brain and fecal SCFAs and the antioxidant effect found were associated with the change in the gut microbiota caused by kefir, which indicates that kefir positively influences the gut-microbiota-brain axis and contributes to the preservation of gut and brain health. KEY POINTS: • Milk kefir modulates fecal microbiota and SCFA production in brain and colon. • Kefir treatment increases the abundance of SCFA-producing bacteria. • Milk kefir increases antioxidant enzymes and influences the metabolism of mice.
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Affiliation(s)
| | - Larissa Gabriela Morais de Ávila
- Interunit Postgraduate Program in Bioinformatics, Universidade Federal de Minas Gerais, Av. Pres. Antônio Carlos, 6627 - Pampulha, Belo Horizonte, Minas Gerais, 31270-901, Brazil
| | - Gabriela de Cássia Ávila Alpino
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil
| | - Bruna Cristina Dos Santos Cruz
- Biological Sciences and Health Institute, Universidade Federal de Viçosa Campus Rio Paranaíba, Rodovia BR230 KM 7, Rio Paranaíba, Minas Gerais, Brazil
| | - Lucas Filipe Almeida
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Jordana Macedo Simões
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Andressa Ladeira Bernardes
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil
| | - Iasmim Xisto Campos
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil
| | - Andréa de Oliveira Barros Ribon
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Tiago Antônio de Oliveira Mendes
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Maria do Carmo Gouveia Peluzio
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil.
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Albuquerque Pereira MDF, Morais de Ávila LG, Dos Santos Cruz BC, Campos Silva B, Licursi de Oliveira L, Vilela Gonçalves R, de Oliveira Barros Ribon A, de Oliveira Mendes TA, Gouveia Peluzio MDC. The role of IL-10 in regulating inflammation and gut microbiome in mice consuming milk kefir and orally challenged with S. Typhimurium. Food Funct 2023; 14:3804-3814. [PMID: 37000521 DOI: 10.1039/d2fo04063h] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
Abstract
Kefir has been suggested as a possible bacterial prophylaxis against Salmonella and IL-10 production seems to be crucial in the pathogenesis of salmonellosis in mice. This study evaluated the role of IL-10 in the inflammation and gut microbiome in mice consuming milk kefir and orally challenged with Salmonella enterica serovar Typhimurium. C57BL wild type (WT) (n = 40) and C57BL IL-10-/- (KO) (n = 40) mice were subdivided into eight experimental groups either treated or not with kefir. In the first 15 days, the water groups received filtered water (0.1 mL) while the kefir groups received milk kefir (10% w/v) orally by gavage. Then, two groups of each strain received a single dose (0.1 mL) of the inoculum of S. Typhimurium (ATCC 14028, dose: 106 CFU mL-1). After four weeks, the animals were euthanized to remove the colon for further analysis. Kefir prevented systemic infections only in IL-10-/- mice, which were able to survive, regulate cytokines, and control colon inflammation. The abundance in Lachnospiraceae and Roseburia, and also the higher SCFA production in the pre-infection, showed that kefir has a role in intestinal health and protection, colonizing and offering competition for nutrients with the pathogen as well as acting in the regulation of salmonella infectivity only in the absence of IL-10. These results demonstrate the role of IL-10 in the prognosis of salmonellosis and how milk kefir can be used in acute infections.
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Affiliation(s)
| | - Larissa Gabriela Morais de Ávila
- Interunit Postgraduate Program in Bioinformatics, Universidade Federal de Minas Gerais - UFMG, Belo Horizonte, Minas Gerais, Brazil.
| | - Bruna Cristina Dos Santos Cruz
- Biological Sciences and Health Institute, Rodovia BR230 KM 7, Rio Paranaíba - MG, Universidade Federal de Viçosa, Brazil.
| | - Bruno Campos Silva
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa - UFV, Viçosa, Minas Gerais, Brazil.
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Alraddadi FA, Ross T, Powell SM. Evaluation of the microbial communities in kefir grains and kefir over time. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Du G, Chang S, Guo Q, Yan X, Chen H, Yuan Y, Yue T. Adsorption removal of ochratoxin A from milk by Tibetan kefir grains and its mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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11
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Konuspayeva G, Baubekova A, Akhmetsadykova S, Faye B. Traditional dairy fermented products in Central Asia. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105514] [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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12
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Rutkowska J, Antoniewska-Krzeska A, Żbikowska A, Cazón P, Vázquez M. Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers. Molecules 2022; 27:molecules27175386. [PMID: 36080153 PMCID: PMC9457958 DOI: 10.3390/molecules27175386] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 12/05/2022] Open
Abstract
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
- Correspondence:
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Anna Żbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
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13
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Correia S, Gonçalves C, Oliveira JM, Radhouani H, Reis RL. Impact of Kefiran Exopolysaccharide Extraction on Its Applicability for Tissue Engineering and Regenerative Medicine. Pharmaceutics 2022; 14:pharmaceutics14081713. [PMID: 36015340 PMCID: PMC9415419 DOI: 10.3390/pharmaceutics14081713] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/06/2022] [Accepted: 08/13/2022] [Indexed: 12/02/2022] Open
Abstract
Kefiran is an exopolysaccharide produced by the microflora of kefir grains used to produce the fermented milk beverage kefir. The health-promoting and physicochemical properties of kefiran led to its exploration for a range of applications, mainly in the food industry and biomedical fields. Aiming to explore its potential for tissue engineering and regenerative medicine (TERM) applications, the kefiran biopolymer obtained through three different extraction methodologies was fully characterized and compared. High-quality kefiran polysaccharides were recovered with suitable yield through different extraction protocols. The methods consisted of heating the kefir grains prior to recovering kefiran by centrifugation and differed mainly in the precipitation steps included before lyophilization. Then, kefiran scaffolds were successfully produced from each extract by cryogelation and freeze-drying. In all extracts, it was possible to identify the molecular structure of the kefiran polysaccharide through 1H-NMR and FTIR spectra. The kefiran from extraction 1 showed the highest molecular weight (~3000 kDa) and the best rheological properties, showing a pseudoplastic behavior; its scaffold presented the highest value of porosity (93.2% ± 2), and wall thickness (85.8 µm ± 16.3). All extracts showed thermal stability, good injectability and desirable viscoelastic properties; the developed scaffolds demonstrated mechanical stability, elastic behavior, and pore size comprised between 98–94 µm. Additionally, all kefiran products proved to be non-cytotoxic over L929 cells. The interesting structural, physicochemical, and biological properties showed by the kefiran extracts and cryogels revealed their biomedical potential and suitability for TERM applications.
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Affiliation(s)
- Susana Correia
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, 4805-017 Guimarães, Portugal
| | - Cristiana Gonçalves
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, 4805-017 Guimarães, Portugal
| | - Joaquim M. Oliveira
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, 4805-017 Guimarães, Portugal
| | - Hajer Radhouani
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, 4805-017 Guimarães, Portugal
- Correspondence: ; Tel.: +351-253-510-900; Fax: +351-253-510-909
| | - Rui L. Reis
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, AvePark, Parque de Ciência e Tecnologia, Zona Industrial da Gandra, Barco, 4805-017 Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, 4805-017 Guimarães, Portugal
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14
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Yilmaz B, Sharma H, Melekoglu E, Ozogul F. Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101592] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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González-Orozco BD, García-Cano I, Jiménez-Flores R, Alvárez VB. Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects. J Dairy Sci 2022; 105:3703-3715. [DOI: 10.3168/jds.2021-21382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 01/10/2022] [Indexed: 11/19/2022]
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16
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Gut AM, Vasiljevic T, Yeager T, Donkor ON. Antimicrobial properties of traditional kefir: An in vitro screening for antagonistic effect on Salmonella Typhimurium and Salmonella Arizonae. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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18
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Hurtado-Romero A, Del Toro-Barbosa M, Gradilla-Hernández MS, Garcia-Amezquita LE, García-Cayuela T. Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications. Foods 2021; 10:foods10102275. [PMID: 34681324 PMCID: PMC8534820 DOI: 10.3390/foods10102275] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 01/13/2023] Open
Abstract
Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2-5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications.
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19
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Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties. Int J Mol Sci 2021; 22:ijms221810004. [PMID: 34576173 PMCID: PMC8470853 DOI: 10.3390/ijms221810004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/08/2021] [Accepted: 09/13/2021] [Indexed: 12/04/2022] Open
Abstract
Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at −20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.
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20
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Azizkhani M, Sodanlo A. Antifungal Activity of Peptides Derived From Iranian Traditional Kefir. INTERNATIONAL JOURNAL OF ENTERIC PATHOGENS 2021. [DOI: 10.34172/ijep.2021.20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Background: Probiotic products contain metabolites that have positive effects on the intestinal microorganisms and well-being of the host as well as possess antimicrobial properties. Objective: This study aimed to investigate the antifungal activities of the water-soluble peptides (WSPs) found in ewe and cow milk kefir fermented by the traditional kefiran of Semnan (Semnan province, Iran). Materials and Methods: Kefir samples were prepared by inoculating Iranian traditional kefiran into pasteurized milk. WPSs were extracted and antifungal activity was evaluated. Results: During the 28-day storage, the concentration of the amino acids increased except for a decrease detected in the concentration of arginine, aspartic acid, cysteine, and glycine; and the total amino acid concentration in ewe milk and kefir was higher than that in cow’s milk and kefir. The WSPs of both kefir samples showed considerable inhibitory activities against the growth of Candida albicans and Aspergillus niger, but Penicillium sp. had the lowest sensitivity when treated with WSPs. The antifungal activity of WSPs of ewe kefir was significantly higher than that of cow kefir. The highest growth inhibitory potential of WSPs between two kefir samples was found for C. albicans. The antifungal potential of WSPs of ewe kefir was considerably higher than that of cow kefir. Conclusion: The higher antifungal potential of ewe kefir was likely associated with the high concentration of protein, extensive degradation of proteins, and diversity of amino acids produced during the fermentation.
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Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Azam Sodanlo
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
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21
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GÖZÜOĞLU G, ÇETİK YILDIZ S. Myeloprotective and hematoprotective role of kefir on cyclophosphamide toxicity in rats. ARCHIVES OF CLINICAL AND EXPERIMENTAL MEDICINE 2021. [DOI: 10.25000/acem.903843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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22
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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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23
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Kef S, Arslan S. The effects of different dietary fiber use on the properties of kefir produced with cow's and goat's milk. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15467] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Selman Kef
- Department of Food Engineering Faculty of Engineering Pamukkale University Denizli Turkey
| | - Seher Arslan
- Department of Food Engineering Faculty of Engineering Pamukkale University Denizli Turkey
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24
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Gharehyakheh S. Gamma aminobutyric acid (GABA) production using
Lactobacillus
sp.
Makhdzir Naser‐1
(GQ451633) in the cherry‐kefir beverage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15521] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Sepideh Gharehyakheh
- Department of Food Science and Technology College of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
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25
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Tavares PPLG, dos Anjos EA, Nascimento RQ, da Silva Cruz LF, Lemos PVF, Druzian JI, de Oliveira TTB, de Andrade RB, da Costa Souza AL, Magalhães-Guedes KT, de Oliveira Mamede ME. Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1906753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Emanuele Araújo dos Anjos
- Sensory Analysis Laboratory, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil
| | - Renata Quartieri Nascimento
- Graduate Program in Biotechnology (Renorbio), Health Sciences Institute, Federal University of Bahia (UFBA), Salvador, Brazil
| | | | - Paulo Vitor França Lemos
- Graduate Program in Biotechnology (Renorbio), Health Sciences Institute, Federal University of Bahia (UFBA), Salvador, Brazil
| | - Janice Izabel Druzian
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil
| | | | - Roberta Barreto de Andrade
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia (UFBA), Salvador, Brazil
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26
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Guangsen T, Xiang L, Jiahu G. Microbial diversity and volatile metabolites of kefir prepared by different milk types. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1912190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tong Guangsen
- Culinary Institute, Sichuan Tourism University, Chengdu, China
| | - Li Xiang
- Culinary Institute, Sichuan Tourism University, Chengdu, China
| | - Guo Jiahu
- Academy of ESH, Sichuan Staff University of Science and Technology, Chengdu, China
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27
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Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage. Molecules 2021; 26:molecules26092635. [PMID: 33946451 PMCID: PMC8125171 DOI: 10.3390/molecules26092635] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Accepted: 04/28/2021] [Indexed: 12/31/2022] Open
Abstract
Kefir beverage (KB) is a fermented milk initiated by kefir grains rich with starter probiotics. The KB produced in this study seemed to contain many chemical compounds elucidated by gas chromatography-mass spectrometry (GC-MS) and IR spectra. These compounds could be classified into different chemical groups such as alcohols, phenols, esters, fatty esters, unsaturated fatty esters, steroids, polyalkenes, heterocyclic compounds and aromatic aldehydes. Both KB and neutralized kefir beverage (NKB) inhibited some pathogenic bacteria including Escherichia coli ATCC11229 (E. coli), Listeria monocytogenes ATCC 4957 (L. monocytogenes), Bacillus cereus ATCC 14579 (B. cereus), Salmonella typhimurium ATCC 14028 (Sal. typhimurium) as well as some tested fungal strains such as Aspergillus flavus ATCC 16872 (A. flavus) and Aspergillus niger ATCC 20611 (A. niger), but the inhibitory activity of KB was more powerful than that obtained by NKB. It also appeared to contain four lactic acid bacteria species, one acetic acid bacterium and two yeast species. Finally, the KB inhibited distinctively both S. aureus and Sal. typhimurium bacteria in a brain heart infusion broth and in some Egyptian fruit juices, including those made with apples, guava, strawberries and tomatoes.
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28
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Mendes E, Casaro MB, Fukumori C, Ribeiro WR, Dos Santos AL, Sartorelli P, Lazarini M, Bogsan CSB, Oliveira MA, Ferreira CM. Preventive oral kefir supplementation protects mice from ovariectomy-induced exacerbated allergic airway inflammation. Benef Microbes 2021; 12:187-197. [PMID: 33789554 DOI: 10.3920/bm2020.0112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Asthma is an inflammatory lung disease that affects more women than men in adulthood. Clinical evidence shows that hormonal fluctuation during the menstrual cycle and menopause are related to increased asthma severity in women. Considering that life expectancy has increased and that most women now undergo menopause, strategies to prevent the worsening of asthma symptoms are particularly important. A recent study from our group showed that re-exposure of ovariectomised allergic mice to antigen (ovalbumin) leads to an exacerbation of lung inflammation that is similar to clinical conditions. However, little is known about the role of probiotics in the prevention of asthma exacerbations during the menstrual cycle or menopause. Thus, our objective was to evaluate the effects of supplementation with kefir, a popular fermented dairy beverage, as a preventive strategy for modulating allergic disease. The results show that the preventive kefir administration decreases the influx of inflammatory cells in the airways and exacerbates the production of mucus and the interleukin 13 cytokine. Additionally, kefir changes macrophage polarisation by decreasing the number of M2 macrophages, as shown by RT-PCR assay. Thus, kefir is a functional food that potentially prevents allergic airway inflammation exacerbations in ovariectomised mice.
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Affiliation(s)
- E Mendes
- Institute of Environmental, Chemistry and Pharmaceutical Sciences, Department of Pharmaceutics Sciences, Universidade Federal de São Paulo, R. Sao Nicolau, 210, Diadema, SP 09913-03, Brazil
| | - M B Casaro
- Institute of Environmental, Chemistry and Pharmaceutical Sciences, Department of Pharmaceutics Sciences, Universidade Federal de São Paulo, R. Sao Nicolau, 210, Diadema, SP 09913-03, Brazil
| | - C Fukumori
- Institute of Environmental, Chemistry and Pharmaceutical Sciences, Department of Pharmaceutics Sciences, Universidade Federal de São Paulo, R. Sao Nicolau, 210, Diadema, SP 09913-03, Brazil
| | - W R Ribeiro
- Institute of Environmental, Chemistry and Pharmaceutical Sciences, Department of Pharmaceutics Sciences, Universidade Federal de São Paulo, R. Sao Nicolau, 210, Diadema, SP 09913-03, Brazil
| | - A L Dos Santos
- Chemistry Department, Institute of Environmental, Chemistry and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP 09972-270, Brazil
| | - P Sartorelli
- Chemistry Department, Institute of Environmental, Chemistry and Pharmaceutical Sciences, Universidade Federal de São Paulo, Diadema, SP 09972-270, Brazil
| | - M Lazarini
- Institute of Environmental, Chemistry and Pharmaceutical Sciences, Department of Pharmaceutics Sciences, Universidade Federal de São Paulo, R. Sao Nicolau, 210, Diadema, SP 09913-03, Brazil
| | - C S B Bogsan
- Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Prof. Lineu Prestes, 580, B-16, Sao Paulo, SP 05508-900, Brazil
| | - M A Oliveira
- Department of Pharmacology, Institute of Biomedical Sciences I, University of Sao Paulo, Sao Paulo, Av. Prof. Lineu Prestes, 1374, SP 05508-000, Brazil
| | - C M Ferreira
- Institute of Environmental, Chemistry and Pharmaceutical Sciences, Department of Pharmaceutics Sciences, Universidade Federal de São Paulo, R. Sao Nicolau, 210, Diadema, SP 09913-03, Brazil
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29
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Salari A, Hashemi M, Afshari A. Functional Properties of Kefiran in Medical field and food industry. Curr Pharm Biotechnol 2021; 23:388-395. [PMID: 33749555 DOI: 10.2174/1389201022666210322121420] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 08/27/2021] [Accepted: 03/01/2021] [Indexed: 11/22/2022]
Abstract
Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm, it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid- lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits through balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.
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Affiliation(s)
- Afsaneh Salari
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad. Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad. Iran
| | - Asma Afshari
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad. Iran
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30
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Lynch KM, Wilkinson S, Daenen L, Arendt EK. An update on water kefir: Microbiology, composition and production. Int J Food Microbiol 2021; 345:109128. [PMID: 33751986 DOI: 10.1016/j.ijfoodmicro.2021.109128] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/31/2021] [Accepted: 02/23/2021] [Indexed: 11/15/2022]
Abstract
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir grain is formed, while yeast assists the bacteria by a nitrogen source that can be assimilated. Exactly which species predominate within the grain microbiota, however, appears to be dependent on the geographical origin of the grains and the fermentation substrate and conditions. These factors ultimately affect the characteristics of the beverage produced in terms of aroma, flavour, and acidity, for example, but can also be controlled and exploited in the production of a beverage of desired characteristics. The production of water kefir has traditionally occurred on a small scale and the use of defined starter cultures is not commonly practiced. However, as water kefir increases in popularity as a beverage - in part because of consumer lifestyle trends and in part due to water kefir being viewed as a health drink with its purported health benefits - the need for a thorough understanding of the biology and dynamics of water kefir, and for defined and controlled production processes, will ultimately increase. The aim of this review is to provide an update into the current knowledge of water kefir.
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Affiliation(s)
- Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Luk Daenen
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland.
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31
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Laela N, Legowo AM, Fulyani F. The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats. POTRAVINARSTVO 2021. [DOI: 10.5219/1445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is caused by impaired insulin secretion or by insulin receptor insensitivity. DM and its complications are often related to increases in the level of oxidative stress. Spirulina is a nutrient-dense food that contains an abundance of antioxidant compounds. In combination with kefir, it may serve as both a nutrient-rich diet and an antioxidant agent that can prevent complications of diabetes. This study aims to investigate the nutritional content of kefir-spirulina and its effect on glycemic status and antioxidant activity in streptozotocin-nicotinamide (STZ-NA) induced diabetic rats. A total of 30 male Sprague Dawley rats were divided into five groups: normal control (K1), diabetic control (K2), pioglitazone treatment (K3), kefir combined with 1% spirulina treatment (P1), and kefir combined with 2% spirulina treatment (P2). All rats were induced by STZ-NA, except for the normal control. Before and after the 28 days of intervention, blood samples were taken and analyzed for fasting plasma glucose, postprandial glucose, and SOD activity. The nutritional content, ethanol content, and total antioxidant capacity of kefir-spirulina were also analyzed. The diabetic rats that were fed with kefir-spirulina (P1 and P2) had a significant decrease in both fasting and postprandial plasma glucose (p <0.001) compared to the diabetic control rats. The decrease of plasma glucose in K2 is comparable to the control rats treated with the diabetic drug pioglitazone (K3). The activity of SOD in diabetic rats fed in P1 and P2 were higher (p <0.001) than in untreated diabetic rats (K2). The IC50 of kefir-spirulina was 42 – 43 ppm. It was concluded that kefir combined with spirulina has high nutrition and antioxidant capacity, which is proven to be capable of controlling glycemic status and enhancing antioxidant status in a diabetic rat model.
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Kruk M, Trząskowska M, Ścibisz I, Pokorski P. Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks. Microorganisms 2021; 9:123. [PMID: 33430207 PMCID: PMC7825737 DOI: 10.3390/microorganisms9010123] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/19/2020] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.
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Affiliation(s)
- Marcin Kruk
- Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.K.); (P.P.)
| | - Monika Trząskowska
- Chair of Food Hygiene and Quality Management, Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology and Assessment, Division of Fruit and Vegetable Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Patryk Pokorski
- Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.K.); (P.P.)
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Costamagna G, Volpi G, Ghibaudi E, Ginepro M. Quantitative insights on the interaction between metal ions and water kefir grains: kinetics studies and EPR investigations. Nat Prod Res 2020; 36:3440-3444. [DOI: 10.1080/14786419.2020.1855164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | - Giorgio Volpi
- Department of Chemistry, University of Turin, Torino, Italy
| | - Elena Ghibaudi
- Department of Chemistry, University of Turin, Torino, Italy
| | - Marco Ginepro
- Department of Chemistry, University of Turin, Torino, Italy
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Elleuch L, Salem-Berrabah OB, Cherni Y, Sghaier-Hammami B, Kasmi M, Botta C, Ouerghi I, Franciosa I, Cocolin L, Trabelsi I, Chatti A. A new practical approach for the biological treatment of a mixture of cheese whey and white wastewaters using Kefir grains. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:33127-33139. [PMID: 32529610 DOI: 10.1007/s11356-020-09549-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
Kefir grains are a microbial consortium of different genera of bacteria and yeasts. In this study, the performance of Tunisian Kefir grains during the biological treatment of a mixture of Gouda cheese whey and white wastewaters (GCW) in ratio 1:1 with very high organic matter concentration is investigated. The biological process was evaluated and optimized through the response surface methodology. Under the optimum conditions, Kefir grains concentration of 1.02%, temperature at 36.68 °C, and incubation time of 5.14 days, the removal efficiencies of COD, PO43-, and NO3- were 87, 37.48, and 39.5%, respectively. Interestingly, the reusability tests of the grains proved not only their high resistance to harsh environmental conditions but also their great potential for more practical applications. Particularly, different strains were isolated from the grains and identified as Kluyveromyces marxianus, Lactoccocus lactis, Lactobacillus kefiri, and Bacillus spp. using 16S rDNA sequence analysis and rep-PCR fingerprinting. At the biological level, the raw GCW (RGCW) has a negative impact on the Hordeum vulgare both on seed germination, and on the growth parameters of seedlings. Interestingly, after Kefir grains treatment, the treated GCW (TGCW) allow a seedlings growth and germination rate similar to those soaked in water.
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Affiliation(s)
- Lobna Elleuch
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia.
| | - Olfa Ben Salem-Berrabah
- Laboratory of Environmental Science and Technologies, Higher Institute of Sciences and Technology of Environment, University of Carthage, 2050, Borj-Cedria, Tunisia
- Department of Process Engineering, General Directorate of Technological Studies, Higher Institute of Technological Studies of Zaghouan, Mogren, 1121, Zaghouan, Tunisia
| | - Yasmin Cherni
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Besma Sghaier-Hammami
- Laboratoire des plantes extrêmophiles, Centre de Biotechnologie de Borj-Cédria, BP 901, 2050, Hammam-Lif, Tunisia
| | - Mariam Kasmi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Cristian Botta
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Ikram Ouerghi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Irene Franciosa
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Luca Cocolin
- Department of Agriculture, Forest and Food Sciences, University of Torino, Turin, Italy
| | - Ismail Trabelsi
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
| | - Abdelwaheb Chatti
- Laboratory of Treatment and Valorization of Water Rejects, Water Researches and Technologies Center, Borj-Cedria Technopark, University of Carthage, 8020, Soliman, Tunisia
- Laboratory of Biochemistry and Molecular Biology, Faculty of Science of Bizerte, University of Carthage, 7021, Jarzouna, Tunisia
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Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Res Int 2020; 137:109369. [PMID: 33233071 DOI: 10.1016/j.foodres.2020.109369] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 05/06/2020] [Accepted: 05/28/2020] [Indexed: 02/06/2023]
Abstract
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method). The aim of this study was to elucidate the microbial dynamics and volatilome profile occurring during kefir production through traditional and backslopping methods by using five kefir grains that were collected in Bosnia and Herzegovina. The results from conventional pour plating techniques and amplicon-based sequencing were combined. The kefir drinks have also been characterized in terms of their physico-chemical and colorimetric parameters. A bacterial shift from Lactobacillus kefiranofaciens to Acetobacter syzygii, Lactococcus lactis and Leuconostoc pseudomesenteroides from kefir grains in traditional kefir to backslopped kefir was generally observed. Despite some differences within samples, the dominant mycobiota of backslopped kefir samples remained quite similar to that of the kefir grain samples. However, unlike the lactic acid and acetic acid bacteria, the yeast counts decreased progressively from the grains to the backslopped kefir. The backslopped kefir samples showed higher protein, lactose and ash content and lower ethanol content compared to traditional kefir samples, coupled with optimal pH values that contribute to a pleasant sensory profile. Concerning the volatilome, backslopped kefir samples were correlated with cheesy, buttery, floral and fermented odors, whereas the traditional kefir samples were correlated with alcoholic, fruity, fatty and acid odors. Overall, the data obtained in the present study provided evidence that different kefir production methods (traditional vs backslopping) affect the quality characteristics of the final product. Hence, the functional traits of backslopped kefir should be further investigated in order to verify the suitability of a potential scale-up methodology for backslopping.
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Shu G, Ma L, Chen L, Guo M, Guo Y, Chen H. Goat milk Kefir with ACE inhibitory activity: Preparation and storage stability evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guowei Shu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an China
| | - Lin Ma
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an China
| | - Li Chen
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an China
| | - Meng Guo
- Xianyang Central Hospital Xianyang China
| | - Yuliang Guo
- Department of Research and Development Shaanxi Yatai Dairy Co., Ltd Xianyang China
| | - He Chen
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an China
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Cotârleţ M, Vasile AM, Gaspar-Pintiliescu A, Oancea A, Bahrim GE. Tribiotication strategy for the functionalization of bovine colostrum through the biochemical activities of artisanal and selected starter cultures. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1745287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Mihaela Cotârleţ
- Faculty of Food Science and Engineering, Dunărea De Jos University, Galaţi, Romania
- Cross-Border Faculty, Dunărea De Jos University, Galaţi, Romania
| | - Aida Mihaela Vasile
- Faculty of Food Science and Engineering, Dunărea De Jos University, Galaţi, Romania
| | - Alexandra Gaspar-Pintiliescu
- Departmnet of Cellular and Molecular Biology, The National Institute of Research and Development for Biological Sciences, Bucharest, Romania
| | - Anca Oancea
- Departmnet of Cellular and Molecular Biology, The National Institute of Research and Development for Biological Sciences, Bucharest, Romania
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Demir H. Comparison of traditional and commercial kefir microorganism compositions and inhibitory effects on certain pathogens. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1733599] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hulya Demir
- Nutrition Dietetic, Yeditepe Universitesi, 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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Influence of the production technology on kefir characteristics: Evaluation of microbiological aspects and profiling of phosphopeptides by LC-ESI-QTOF-MS/MS. Food Res Int 2019; 129:108853. [PMID: 32036889 DOI: 10.1016/j.foodres.2019.108853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 12/24/2022]
Abstract
The influence of production technology, namely, temperature, pH and 2-step fermentation (back-slopping approach), on the microbiological characteristics and on the phosphopeptide profile of kefir obtained with kefir grains was investigated. The growth of yeasts, lactic acid bacteria (LAB) and acetic acetic bacteria (AAB) in both grains and kefir was affected by the incubation temperature and by the use of back-slopping. In particular, at 25 °C the microbiota of kefir grains was mainly composed by LAB and yeasts, while at 18 °C yeasts represented the dominant group in kefir. Back-slopping at 25 °C determined a significant increase of AAB. A comprehensive characterization of potentially bioactive peptides, including caseino-phosphopeptides (CPPs), was performed, for the first time, in kefir obtained with kefir grains, using preliminary enrichment on hydroxyapatite followed by dephosphorylation and analysis by Liquid Chromatography-ElectroSpray Ionization-Quadrupole-Time of Flight-tandem mass spectrometry (LC-ESI-QTOF-MS/MS). As a result, seventy-three phosphopeptides, mostly arising from caseins (79% β-casein, 8% αs1-casein and 9% αs2-casein) and all including from three to five serine residues in their sequences, were identified. Seventy-one of them showed the typical motif "SerP-SerP-SerP-Glu-Glu", which is crucial for the ability of caseins to bind to minerals. Several peptides were observed, for the first time, from the 1-40 region of β-casein. As for the effect of production technology, phosphopeptide profiles of kefirs obtained at 25 °C and 18 °C were very similar, whereas kefir produced under acidic conditions showed a predominance of smaller peptides, suggesting a higher level of proteolysis. Conversely, kefir obtained through back-slopping at 25 °C contained longer peptides, thus indicating a lower proteolytic activity and a poor reproducibility in the kefir phosphopeptide profile occurring when grains are reused.
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de Sainz I, Redondo-Solano M, Solano G, Ramírez L. Short communication: Effect of different kefir grains on the attributes of kefir produced with milk from Costa Rica. J Dairy Sci 2019; 103:215-219. [PMID: 31733842 DOI: 10.3168/jds.2018-15970] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Accepted: 08/10/2019] [Indexed: 11/19/2022]
Abstract
Kefir is an artisanal product that is gaining scientific attention due to its increase in consumption attributed to its potential health benefits. The effect on the quality attributes of kefir grains of different origin (household and commercial) and preserved with different methods (drying and freezing) was evaluated to standardize a domestic and semi-industrial process. Chemical (protein, lactose. lactic acid, ethanol, and acetic acid) as well as microbial properties (total plate count and total yeast count) were monitored during the experiment. Results show a statistical difference between the kefir grains in terms of acetic acid and ethanol percentages, which leads to the conclusion that there is a difference in the microbial populations that produce these products. Lactic acid, protein, and lactose parameters are statistically the same as well as the growth in biomass and the total population of yeast. Our results suggest that both types of kefir grains maintain a similar performance and that their metabolic capabilities are stable throughout time (taking into account that the household grains have been productive for years), meaning that domestic or semi-industrial processes could be easily standardized.
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Affiliation(s)
- Isabela de Sainz
- Department of Chemical Engineering, University of Costa Rica, San Jose, Costa Rica 11501; Institute of Engineering Investigation, University of Costa Rica, San Jose, Costa Rica 11501.
| | - Mauricio Redondo-Solano
- Tropical Disease Investigation Center and Section of Food Microbiology, Department of Microbiology and Immunology, Faculty of Microbiology, University of Costa Rica, San Jose, Costa Rica 11501
| | - Godofredo Solano
- Nuclear Magnetic Resonance Unit, Natural Product Investigation Center, University of Costa Rica, San Jose, Costa Rica 11501
| | - Lautaro Ramírez
- Department of Chemical Engineering, University of Costa Rica, San Jose, Costa Rica 11501
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Talib N, Mohamad NE, Yeap SK, Hussin Y, Aziz MNM, Masarudin MJ, Sharifuddin SA, Hui YW, Ho CL, Alitheen NB. Isolation and Characterization of Lactobacillus spp. from Kefir Samples in Malaysia. Molecules 2019; 24:molecules24142606. [PMID: 31319614 PMCID: PMC6680525 DOI: 10.3390/molecules24142606] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 11/16/2022] Open
Abstract
Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This beverage is commonly found and consumed by people in the United States of America, China, France, Brazil, and Japan. Recently, the consumption of kefir has been popularized in other countries including Malaysia. The microflora in kefir from different countries differs due to variations in culture conditions and the starter media. Thus, this study was aimed at isolating and characterizing the lactic acid bacteria that are predominant in Malaysian kefir grains via macroscopic examination and 16S ribosomal RNA gene sequencing. The results revealed that the Malaysian kefir grains are dominated by three different strains of Lactobacillus strains, which are Lactobacillus harbinensis, Lactobacillusparacasei, and Lactobacillus plantarum. The probiotic properties of these strains, such as acid and bile salt tolerances, adherence ability to the intestinal mucosa, antibiotic resistance, and hemolytic test, were subsequently conducted and extensively studied. The isolated Lactobacillus spp. from kefir H maintained its survival rate within 3 h of incubation at pH 3 and pH 4 at 98.0 ± 3.3% and 96.1 ± 1.7% of bacteria growth and exhibited the highest survival at bile salt condition at 0.3% and 0.5%. The same isolate also showed high adherence ability to intestinal cells at 96.3 ± 0.01%, has antibiotic resistance towards ampicillin, penicillin, and tetracycline, and showed no hemolytic activity. In addition, the results of antioxidant activity tests demonstrated that isolated Lactobacillus spp. from kefir G possessed high antioxidant activities for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing ability of plasma (FRAP), and 1,1-diphenyl-2-picryl-hydrazine (DPPH) assay compared to other isolates. From these data, all Lactobacillus spp. isolated from Malaysian kefir serve as promising candidates for probiotics foods and beverage since they exhibit potential probiotic properties and antioxidant activities.
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Affiliation(s)
- Noorshafadzilah Talib
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Nurul Elyani Mohamad
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Swee Keong Yeap
- China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor 43900, Malaysia
| | - Yazmin Hussin
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Muhammad Nazirul Mubin Aziz
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Mas Jaffri Masarudin
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Shaiful Adzni Sharifuddin
- Department of Bioprocess Biotechnology, Malaysian Agriculture Research Development Institute, Serdang, Selangor 43400, Malaysia
| | - Yew Woh Hui
- China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor 43900, Malaysia
| | - Chai Ling Ho
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Noorjahan Banu Alitheen
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia.
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Gut AM, Vasiljevic T, Yeager T, Donkor ON. Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.04.046] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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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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Pollution Abatement of Heavy Metals in Different Conditions by Water Kefir Grains as a Protective Tool against Toxicity. J CHEM-NY 2019. [DOI: 10.1155/2019/8763902] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This research paper addresses the hypothesis that Water Kefir grains can be used as absorbers of metal ions and reports the first application of the Water Kefir grains as a protective tool against toxicity by heavy metal ions. The aim of this study is to evaluate the concentration of heavy metal ions in several Water Kefir solutions during the fermentation process under various conditions. Two colonies of Water Kefir grain were used, and the concentrations of Cd, Co, Cr, Cu, Mn, Ni, Pb, Ba, and Ca were measured in Water Kefir grain solutions at different contact times (0, 24, 48, and 72 hours), different pH values in citric and acetic buffers, and different Water Kefir grains/metal solution ratios, with and without sucrose (5%). Optical emission spectroscopy was used to measure the concentrations of metal ions. Among the tested experimental conditions, the best combination for pollution abatement is sucrose (5%), contact time 24 hours, starting pH = 4.5, acetate buffer, and Kefir grains/metal solution ratio 1 : 1. In these conditions, the heavy metal abatement by Water Kefir grains is particularly effective for Cr and Pb (70%) and good for Cu, Ni, and Mn (50%).
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Abatemarco Júnior M, Sandes SHC, Ricci MF, Arantes RME, Nunes ÁC, Nicoli JR, Neumann E. Protective Effect of Lactobacillus diolivorans 1Z, Isolated From Brazilian Kefir, Against Salmonella enterica Serovar Typhimurium in Experimental Murine Models. Front Microbiol 2018; 9:2856. [PMID: 30564201 PMCID: PMC6288297 DOI: 10.3389/fmicb.2018.02856] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Accepted: 11/06/2018] [Indexed: 11/13/2022] Open
Abstract
Kefir is a beverage obtained by fermentation of milk or sugar solution by lactic acid bacteria and yeasts, and several health benefits have been attributed to its ingestion, part of them being attributed to Lactobacillus species. The objective of the present study was to evaluate, in vivo, the probiotic potential of Lactobacillus diolivorans 1Z, isolated from Brazilian kefir grains. Initially, conventional mice were orally treated daily or not during 10 days with a suspension of L. diolivorans 1Z, and then orally challenged with Salmonella enterica serovar Typhimurium. Treatment with L. diolivorans 1Z resulted in higher survival (70%) of animals after the challenge with the pathogen than for not treated mice (0%). When germ-free mice were monoassociated (GN-PS group) or not (GN-CS group) with L. diolivorans 1Z and challenged after 7 days with S. Typhimurium, Salmonella fecal counts were significantly lower (P < 0.05) for the GN-PS group when compared to the GN-CS group. Histopathological analysis revealed less damage to the ileum mucosa, as demonstrated by smallest perimeter of major lesions for mice of the GN-PS group in comparison to the group GN-CS (P < 0.05). These findings were accompanied by a lower expression of IFN-γ and TNF-α in the intestinal tissue of GN-PS mice. Additionally, translocation of S. Typhimurium to liver was significantly lower in GN-PS than in GN-CS mice (P < 0.05), and IgA levels in intestinal content and number of Kupffer cells in liver were higher. No difference was observed for hepatic cellularity between GN-PS and GN-CS groups (P > 0.05), but the pattern of inflammatory cells present in the liver was predominantly of polymorphonuclear in GN-CS group and of mononuclear in the GN-PS group, and a higher hepatic expression of IL-10 and TGF-β was observed in GN-PS group. Concluding, L. diolivorans 1Z showed to be a potential probiotic strain that protected mice from death after challenge with S. Typhimurium, apparently by immunological modulation.
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Affiliation(s)
- Mario Abatemarco Júnior
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Sávio Henrique Cicco Sandes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Mayra Fernanda Ricci
- Departamento de Patologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Rosa Maria Esteves Arantes
- Departamento de Patologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Álvaro Cantini Nunes
- Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Jacques Robert Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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Abstract
Yogurt drinks have seen a 66% increase in consumption in the United States over the last five years. Even though there has been an increase in yogurt drink consumption, the market share of drinkable dairy beverages remains small. Carbonated dairy beverages have become increasingly popular in recent years, and innovations in this area could help drive increased consumption of these beverages. Currently traditionally carbonated dairy beverages, like kefir, are the most popular carbonated dairy beverages on the market. Carbonation at appropriate levels in dairy products, especially dairy beverages, has been shown to improve the sensory attributes, quality, and shelf life of these products. Probiotics, which are added to yogurt drinks for their health benefits, are not harmed or negatively affected by carbonation. Several methods have been developed to carbonate dairy beverages in a manufacturing setting, although these methods have not been widely applied to commercially available products. The increased consumption of dairy beverages and the benefits of carbonation upon these beverages means that there are opportunities to develop widely accepted and popular carbonated dairy beverages. The objective of this article was to review available literature on carbonated dairy beverages and to discuss the challenges and opportunities in this area.
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Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2018. [DOI: 10.2478/aucft-2018-0005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate and sensory evaluation as indexes to select the most suitable kefir grains as starter for goat milk. The parameters of kefir fermented goat milk were optimized by single factor experiment constantly. The results showed that kefir grain K1, which performed better in antioxidant activity, ACE inhibitory activity than the other four kefir grains and sensory evaluation was inferior to kefir grain K5 only, was suitable for the fermentation of goat milk. And the optimum fermentation conditions were found to be as 3% inoculation size at 25 °C for 22h.
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Evaluation of Kefir as a New Anodic Biocatalyst Consortium for Microbial Fuel Cell. Appl Biochem Biotechnol 2018; 185:1118-1131. [DOI: 10.1007/s12010-018-2718-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 02/09/2018] [Indexed: 12/21/2022]
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Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A, Sahin S. Comparison of antioxidant capacity of cow and ewe milk kefirs. J Dairy Sci 2018; 101:3788-3798. [PMID: 29477522 DOI: 10.3168/jds.2017-13871] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Accepted: 12/29/2017] [Indexed: 01/11/2023]
Abstract
This research aimed to evaluate the effects of using either grain or commercial starter culture on the antioxidative capacity of cow and ewe milk kefirs. The antioxidant capacity of kefir samples during fermentation and 21 d of storage was assessed by using 3 assays: 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation decolorization; 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavenging activity assay; and Fe+3-reducing power (ferric reducing antioxidant power assay, FRAP). Vitamin E and β-carotene contents were also quantified. All kefir samples exhibited varying values for DPPH, ABTS, and FRAP assays depending on the starter culture and milk type. Vitamin E and β-carotene contents were similar in all kefir samples during storage. The results of this study suggest that milk type (cow or ewe) and culture type (kefir grains or commercial starter) were the significant parameters for the antioxidative activity of kefir.
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Affiliation(s)
- Lutfiye Yilmaz-Ersan
- Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey 16059.
| | - Tulay Ozcan
- Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey 16059
| | - Arzu Akpinar-Bayizit
- Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey 16059
| | - Saliha Sahin
- Department of Chemistry, Faculty of Science and Arts, Uludag University, Bursa, Turkey 16059
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