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Agarbati A, Ciani M, Canonico L, Comitini F. Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features. Heliyon 2023; 9:e20979. [PMID: 37916127 PMCID: PMC10616334 DOI: 10.1016/j.heliyon.2023.e20979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 10/11/2023] [Accepted: 10/12/2023] [Indexed: 11/03/2023] Open
Abstract
Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic yeasts, belonging to the Candida zeylanoides, Kluyveromyces lactis and Debaryomyces hansenii species, previously characterized for their aptitude to ferment animal milk, were tested in soy milk. Trials at different fermentation times with the developed yeast consortium (Yc) coinoculated with a lactic bacterium commercial strain were carried out. Yc showed good fermentation performance, conferring distinctive analytical and aromatic properties to the resulted soy fermented beverage, a product similar to an industrial kefir. Analytical determinations did not show significant variations between the end of fermentation and cold storage (4 weeks at 4 °C), indicating full stability. Phenol amounts and antioxidant activity were significantly increased in soy fermented beverage fermented by Yc. All yeasts remained viable until the end of storage with a final concentration of approximately 8 Log CFU/ml, a value suitable for a probiotic commercial claim. Overall, the results suggest that Yc is a promising multistarter candidate for functional soy products.
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Affiliation(s)
- Alice Agarbati
- Dipartimento Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Maurizio Ciani
- Dipartimento Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Laura Canonico
- Dipartimento Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Comitini
- Dipartimento Scienze della Vita e dell’Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
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2
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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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ZAHRANI AJA, SHORI AB. Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.118122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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4
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Abadl MMT, Mohsin AZ, Sulaiman R, Abas F, Muhialdin BJ, Meor Hussin AS. Biological activities and physiochemical properties of low-fat and high-fat coconut-based kefir. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Stoyanova LG, Netrusov AI. Microbiome and Metabiotic Properties of Kefir Grains and Kefirs Based on Them. Microbiology (Reading) 2022; 91:339-355. [PMID: 35967129 PMCID: PMC9358099 DOI: 10.1134/s0026261722100885] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 03/24/2022] [Accepted: 03/24/2022] [Indexed: 12/04/2022] Open
Abstract
The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated state termed kefir grains. General characterization of kefir grains from the territorial zones of different continents (Russia, Europe, Asia, and America) is provided. The methods for differentiation and identification of individual species are described, as well as their interactions within the community. The diversity of microbial composition of kefir grains depending on local cultivation conditions and storage processes is shown. The microorganisms present in kefir have a number of properties that determine their metabolism, interaction in the community, beneficial effects on human health and immune system, which is important for the prevention and control of bacterial and viral infections, especially during the COVID-19 pandemic.
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Affiliation(s)
- L. G. Stoyanova
- Biological Faculty, Moscow State University, 119234 Moscow, Russia
| | - A. I. Netrusov
- Biological Faculty, Moscow State University, 119234 Moscow, Russia
- Faculty of Biology and Biotechnology, High School of Economics, 101000 Moscow, Russia
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Zhang M, Wang X, Wang X, Han M, Li H, Yue T, Wang Z, Gao Z. Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3405-3415. [PMID: 34825372 DOI: 10.1002/jsfa.11688] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/22/2021] [Accepted: 11/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Few studies to date have evaluated the use of Lactobacillus and Bifidobacterium in edible fungus fermentation. To obtain a fermented Lentinus edodes liquid product with good taste and effects, a strain with good fermentation performance from nine strains tested was selected, and the physicochemical properties and antioxidant capacity of the resulting product were evaluated. RESULTS Lactobacillus fermentum 21828 exhibited adhesion, tolerance to low pH and bile salts, and good fermentation performance. The number of viable bacteria was 1.05 × 108 CFU mL-1 , and the extraction rate of crude polysaccharide from L. edodes was 2.79% after fermentation. The effects of fermentation on the contents and composition of nutrients in L. edodes liquid were marked, with changes in total soluble protein, total soluble sugar, total acid, and total phenol levels. The 2,2-diphenyl-1-picrylhydrazyl radical-scavenging rate in the fermentation liquid was 93.01%, which was significantly higher than that in non-fermented liquid (80.33%). Furthermore, analysis of volatile and 5'-nucleotide contents showed that fermentation altered the flavor of the product, whereas sensory evaluation showed that the fermented product was preferred. CONCLUSION Our study demonstrated that the fermented L. edodes liquid exhibited better nutritional and functional properties, as well as sensory characteristics, compared with unfermented liquid. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Meina Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Xiaowei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Mengzhen Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Hongcai Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, People's Republic of China
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SAYGILI D, DÖNER D, İÇİER F, KARAGÖZLÜ C. Rheological properties and microbiological characteristics of kefir produced from different milk types. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.32520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Kumari M, Kokkiligadda A, Dasriya V, Naithani H. Functional relevance and health benefits of soymilk fermented by lactic acid bacteria. J Appl Microbiol 2021; 133:104-119. [PMID: 34724304 DOI: 10.1111/jam.15342] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/04/2021] [Accepted: 10/16/2021] [Indexed: 12/15/2022]
Abstract
The growing interest of consumers towards nutritionally enriched, and health promoting foods, provoke interest in the eventual development of fermented functional foods. Soymilk is a growing trend that can serve as a low-cost non-dairy alternative with improved functional and nutritional properties. Soymilk acts as a good nutrition media for the growth and proliferation of the micro-organism as well as for their bioactivities. The bioactive compounds produced by fermentation of soymilk with lactic acid bacteria (LAB) exhibit enhanced nutritional values, and several improved health benefits including antihypertensive, antioxidant, antidiabetic, anticancer and hypocholesterolaemic effects. The fermented soymilk is acquiring a significant position in the functional food industry due to its increased techno-functional qualities as well as ensuring the survivability of probiotic bacteria producing diverse metabolites. This review covers the important benefits conferred by the consumption of soymilk fermented by LAB producing bioactive compounds. It provides a holistic approach to obtain existing knowledge on the biofunctional attributes of fermented soymilk, with a focus on the functionality of soymilk fermented by LAB.
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Affiliation(s)
- Manorama Kumari
- Technofunctional Starters Lab, Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
| | - Anusha Kokkiligadda
- Department of Dairy Microbiology, College of Dairy Technology, Sri Venkateswara Veterinary University, Tirupti, Andhra Pradesh, India
| | - Vaishali Dasriya
- Technofunctional Starters Lab, Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
| | - Harshita Naithani
- Technofunctional Starters Lab, Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, India
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Sözeri Atik D, Gürbüz B, Bölük E, Palabıyık İ. Development of vegan kefir fortified with Spirulina platensis. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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10
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Kefir and Its Biological Activities. Foods 2021; 10:foods10061210. [PMID: 34071977 PMCID: PMC8226494 DOI: 10.3390/foods10061210] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 02/01/2023] Open
Abstract
Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
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11
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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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de Almeida Brasiel PG, Dutra Medeiros J, Barbosa Ferreira Machado A, Schuchter Ferreira M, Gouveia Peluzio MDC, Potente Dutra Luquetti SC. Microbial community dynamics of fermented kefir beverages changes over time. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12759] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Julliane Dutra Medeiros
- Faculty of Biological and Agricultural Sciences Mato Grosso State University Alta FlorestaBrazil
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13
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Yang M, Yang X, Chen X, Wang J, Liao Z, Wang L, Zhong Q, Fang X. Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir. Front Nutr 2021; 7:587665. [PMID: 33392237 PMCID: PMC7772187 DOI: 10.3389/fnut.2020.587665] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 10/27/2020] [Indexed: 01/20/2023] Open
Abstract
Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransformation, was successfully produced, and the metagenomics composition of soymilk or milk fermented using these kefir cultures was investigated. The metagenome analysis showed that the microbiota of kefir in M-K (milk inoculated with kefir), SM-K (equal volumes of soymilk and milk inoculated with kefir), and S-K (pure milk inoculated with kefir) were related to the addition of soymilk or not. Furthermore, the HPLC chromatogram revealed that Guixia 2 (Guangzhou, China) may be a good source of soymilk kefir fermentation due to its high isoflavone aglycone content (90.23 ± 1.26 μg/g in daidzein, 68.20 ± 0.74 μg/g in genistein). Importantly, the starter culture created by adding 1.5 g probiotics (Biostime®, Guangzhou, China) to Chinese kefir showed a significant increase in the levels of isoflavone aglycones (72.07 ± 0.53 μg/g in isoflavone aglycones). These results provided insight into understanding the suitable soybean cultivar and starter cultures, which exhibit promising results of isoflavone biotransformation and flavor promotion during soymilk kefir fermentation.
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Affiliation(s)
- Minke Yang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaojuan Yang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaoqu Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jie Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zhenlin Liao
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Li Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingping Zhong
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
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Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother 2021; 133:110974. [PMID: 33186795 PMCID: PMC7655491 DOI: 10.1016/j.biopha.2020.110974] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/26/2020] [Accepted: 11/01/2020] [Indexed: 12/14/2022] Open
Abstract
Coronavirus disease 2019 (COVID-19) is an infectious disease caused by a recently discovered coronavirus termed 'severe acute respiratory syndrome coronavirus 2' (SARS-CoV-2). Several scholars have tested antiviral drugs and compounds to overcome COVID-19. 'Kefir' is a fermented milk drink similar to a thin yogurt that is made from kefir grains. Kefir and its probiotic contents can modulate the immune system to suppress infections from viruses (e.g., Zika, hepatitis C, influenza, rotaviruses). The antiviral mechanisms of kefir involve enhancement of macrophage production, increasing phagocytosis, boosting production of cluster of differentiation-positive (CD4+), CD8+, immunoglobulin (Ig)G+ and IgA+ B cells, T cells, neutrophils, as well as cytokines (e.g., interleukin (IL)-2, IL-12, interferon gamma-γ). Kefir can act as an anti-inflammatory agent by reducing expression of IL-6, IL-1, TNF-α, and interferon-γ. Hence, kefir might be a significant inhibitor of the 'cytokine storm' that contributes to COVID-19. Here, we review several studies with a particular emphasis on the effect of kefir consumption and their microbial composition against viral infection, as well as discussing the further development of kefir as a protective supplementary dietary against SARS-CoV-2 infection via modulating the immune response.
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Affiliation(s)
- Reham Samir Hamida
- Molecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, Egypt.
| | - Ashwag Shami
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Mohamed Abdelaal Ali
- Biotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia.
| | - Zakiah Nasser Almohawes
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Afrah E Mohammed
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
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SETYAWARDANI T, SUMARMONO J, ARIEF II, RAHARDJO AHD, WIDAYAKA K, SANTOSA SS. Improving composition and microbiological characteristics of milk kefir using colostrum. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.31719] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Kehinde BA, Panghal A, Garg MK, Sharma P, Chhikara N. Vegetable milk as probiotic and prebiotic foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:115-160. [PMID: 32892832 DOI: 10.1016/bs.afnr.2020.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, United States
| | - Anil Panghal
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - M K Garg
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Navnidhi Chhikara
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
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ANJOS TRD, CAVICCHIOLI VQ, LIMA JAS, VASCONCELLOS AN, VAZ ACN, ROSSI GAM, CAMPOS-GALVÃO MEM, TODOROV SD, MATHIAS LA, SCHOCKEN-ITURRINO RP, NERO LA, VIDAL AMC. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.14019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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GURBANOV NH, GADIMOVA NS, GURBANOVA RI, AKHUNDOVA NA, BABASHLI AA. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.04219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Behera SS, Panda SK. Ethnic and industrial probiotic foods and beverages: efficacy and acceptance. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.01.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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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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21
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Huang Z, Xing G, Tu C, Rui X, Dong M. Effect of
Premna microphylla
turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14506] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Guangliang Xing
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
- School of Biology and Food Engineering Changshu Institute of Technology Changshu215500Jiangsu Province China
| | - Chuanhai Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Xin Rui
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
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22
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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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23
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Gaspar‐Pintiliescu A, Oancea A, Cotarlet M, Vasile AM, Bahrim GE, Shaposhnikov S, Craciunescu O, Oprita EI. Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12659] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
| | - Anca Oancea
- National Institute of R&D for Biological Sciences 296 Splaiul Independentei Bucharest 060031 Romania
| | - Mihaela Cotarlet
- Faculty of Food Science and Engineering Dunarea de Jos University 111 Domneasca Str 800201 GalatiRomania
- Cross‐Border Faculty of Humanities, Economics and Engineering Dunarea de Jos University 47 Domneasca Str 800008 Galati Romania
| | - Aida Mihaela Vasile
- Faculty of Food Science and Engineering Dunarea de Jos University 111 Domneasca Str 800201 GalatiRomania
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering Dunarea de Jos University 111 Domneasca Str 800201 GalatiRomania
| | - Sergey Shaposhnikov
- NorGenoTech AS Oslo Cancer Cluster, Radiumhospitalet Ullernchausseen 64 0379 Oslo Norway
| | - Oana Craciunescu
- National Institute of R&D for Biological Sciences 296 Splaiul Independentei Bucharest 060031 Romania
| | - Elena Iulia Oprita
- National Institute of R&D for Biological Sciences 296 Splaiul Independentei Bucharest 060031 Romania
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24
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Purutoğlu K, İspirli H, Yüzer MO, Serencam H, Dertli E. Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12633] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Kübra Purutoğlu
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Hümeyra İspirli
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Mustafa Onur Yüzer
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Hüseyin Serencam
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Engineering Bayburt University Bayburt 69000 Turkey
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