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da Anunciação TA, Guedes JDS, Tavares PPLG, de Melo Borges FE, Ferreira DD, Costa JAV, Umsza-Guez MA, Magalhães-Guedes KT. Biological Significance of Probiotic Microorganisms from Kefir and Kombucha: A Review. Microorganisms 2024; 12:1127. [PMID: 38930509 PMCID: PMC11205597 DOI: 10.3390/microorganisms12061127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/20/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data "Index Terms-Keywords" on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106-~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106-~3 million articles available, and the BVS databases-Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106-~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106-≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields.
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Affiliation(s)
- Talita Andrade da Anunciação
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Juan Diego Silva Guedes
- Post-Graduate Program in Industrial Engineering, Polytechnic School, Federal University of Bahia (UFBA), Street Professor Aristídes Novis, 02, Federação, Salvador 40210-630, BA, Brazil;
| | - Pedro Paulo Lordelo Guimarães Tavares
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Fernando Elias de Melo Borges
- Post-Graduate Program in Systems Engineering and Automation, Department of Engineering, Federal University of Lavras (UFLA), University Campus, Lavras 37000-200, MG, Brazil; (F.E.d.M.B.); (D.D.F.)
| | - Danton Diego Ferreira
- Post-Graduate Program in Systems Engineering and Automation, Department of Engineering, Federal University of Lavras (UFLA), University Campus, Lavras 37000-200, MG, Brazil; (F.E.d.M.B.); (D.D.F.)
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande (FURG), Rio Grande 474-96203-900, RS, Brazil;
| | - Marcelo Andrés Umsza-Guez
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
| | - Karina Teixeira Magalhães-Guedes
- Post-Graduate Program in Food Science, Bromatological Analysis Department, Pharmacy Faculty, Federal University of Bahia (UFBA), Barão of Jeremoabo Street, s/n, Ondina, Salvador 40171-970, BA, Brazil; (T.A.d.A.); (P.P.L.G.T.)
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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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3
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Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK. Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. Microorganisms 2023; 11:1344. [PMID: 37317318 DOI: 10.3390/microorganisms11051344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023] Open
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Siew Wen Lau
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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Chen W, Wang J, Du L, Chen J, Zheng Q, Li P, Du B, Fang X, Liao Z. Kefir microbiota and metabolites stimulate intestinal mucosal immunity and its early development. Crit Rev Food Sci Nutr 2022; 64:1371-1384. [PMID: 36039934 DOI: 10.1080/10408398.2022.2115975] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Kefir consists of a large number of probiotics, which can regulate or shape the balance of intestinal microbiota, and enhance the host's immune response. Kefir microbiota can shape the mucosal immunity of the body through SCFAs, EPS, polypeptides, lactic acid, and other metabolites and microbial antigens themselves, and this shaping may have time windows and specific pathways. Kefir can regulate antibody SIgA and IL-10 levels to maintain intestinal homeostasis, and its secreted SIgA can shape the stable microbiota system by wrapping and binding different classes of microorganisms. The incidence of intestinal inflammation is closely linked to the development and maturation of intestinal mucosal immunity. Based on summarizing the existing research results on Kefir, its metabolites, and immune system development, this paper proposes to use Kefir, traditional fermented food with natural immune-enhancing components and stable functional microbiota, as an intervention method. Early intervention in the immune system may seize the critical window period of mucosal immunity and stimulate the development and maturation of intestinal mucosal immunity in time.
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Affiliation(s)
- Weizhe Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jie Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Liyu Du
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Junjie Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qikai Zheng
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zhenlin Liao
- College of Food Science, South China Agricultural University, Guangzhou, China
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5
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Ţălu Ş, P Pinto E, S Matos R, Zelati A, Solaymani S, Shafiekhani A, Ghaderi A. Surface dynamics, fractal features, and micromorphology analysis of kefir biofilms. Microsc Res Tech 2022; 85:1964-1975. [PMID: 35045209 DOI: 10.1002/jemt.24059] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/30/2021] [Accepted: 01/05/2022] [Indexed: 02/05/2023]
Abstract
We introduce a study of image analysis of kefir biofilms associated with Acai extract prepared by fermentation of fresh kefir grains natural. Atomic force microscopy data were studied, aiming to understand how the concentration of acai berry (Euterpe oleracea Mart.) influences the surface morphology as well as the texture complexity, evaluated by the fractal dimension. The results showed that the superficial morphology was affected by the increase of Acai concentration in the biofilms, as well as the fractal dimension. It has also been observed that the surface of the biofilm presented saturation when concentration changes from 40 to 60 ml. On the other hand, it was observed that the intermediate sample produced with 20 ml of acai berry seems to be the best point for biofilms production that can serve as a skin dressing since other studies related to mechanical properties and in vitro and in vivo tests can confirm this applicability. Thus, the characterization of the surface morphology of kefir biofilms by the evaluation of surface statistical parameters and fractal geometry may provide promising results regarding the applicability of these films. RESEARCH HIGHLIGHTS: We characterized the structural complexity of the 3-D surface of the kefir biofilms associated with açaí extract. The 3-D surface analysis of the samples was performed using an atomic force microscope operating in contact mode. We determined the stereometric and fractal dimension of the analyzed samples.
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Affiliation(s)
- Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, Cluj-Napoca, Romania
| | - Erveton P Pinto
- Physics Department, Amazonian Materials Group, Federal University of Amapá, Macapá, Amapá, Brazil
| | - Robert S Matos
- Physics Department, Amazonian Materials Group, Federal University of Amapá, Macapá, Amapá, Brazil
- Postgraduate Program in Materials Science and Engineering, Federal University of Sergipe, São Cristóvão, Sergipe, Brazil
| | - Amir Zelati
- Department of Basic Sciences, Birjand University of Technology, Birjand, Iran
| | - Shahram Solaymani
- Department of Physics, Kermanshah Branch, Islamic Azad University, Kermanshah, Iran
| | - Azizollah Shafiekhani
- Department of Physics, Faculty of Physics and Chemistry, Alzahra University, Tehran, Iran
| | - Atefeh Ghaderi
- Department of Physics, Faculty of Physics and Chemistry, Alzahra University, Tehran, Iran
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Guiomar de Almeida Brasiel P, Cristina Potente Dutra Luquetti S, Dutra Medeiros J, Otavio do Amaral Corrêa J, Barbosa Ferreira Machado A, Paula Boroni Moreira A, Novaes Rocha V, Teodoro de Souza C, do Carmo Gouveia Peluzio M. Kefir modulates gut microbiota and reduces DMH-associated colorectal cancer via regulation of intestinal inflammation in adulthood offsprings programmed by neonatal overfeeding. Food Res Int 2022; 152:110708. [PMID: 35181109 DOI: 10.1016/j.foodres.2021.110708] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/12/2021] [Accepted: 09/05/2021] [Indexed: 12/30/2022]
Abstract
Obesity is associated with chronic inflammation, intestinal dysbiosis, and colorectal cancer risk. The anti-cancer effects of kefir are highlighted. Here, lactating Wistar rats were divided into: Normal litter (NL); Kefir normal litter (KNL); Small litter (SL); Kefir small litter (KSL). The NL and SL groups received 1 mL of water/day; KNL and KSL received kefir milk daily (108 CFU/mL) during lactation. After weaning, the pups continued to receive the same treatments until 60 days. At 67 days old, colorectal carcinogenesis was induced through intraperitoneal injection of 1,2-dimethylhydrazine. At 240 days, visceral adipose tissue was higher in SL compared to NL, KNL, and KSL. Kefir intake was found to suppress the number of tumors in both KNL and KSL groups (-100% and -71.43%; p < 0.01, respectively). IL-1β, IL-6, TNF-α, and NO levels in the colon were higher in the NL and SL compared to the KNL and KSL. The gut microbiota in cecal samples of SL was enriched with Alloprevotella, Acinetobacter, and Bacteroides. In contrast, the cecal contents of KSL and KNL were higher Romboutsia. Thus, neonatal overfeeding leads to greater adiposity, inflammation and number of colon tumors in adulthood. Early-life nutrition based on kefir reverted these alterations.
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Affiliation(s)
| | | | - Julliane Dutra Medeiros
- Faculty of Biological and Agricultural Sciences, Mato Grosso State University, Alta Floresta, Brazil
| | | | | | | | - Vinícius Novaes Rocha
- Department of Veterinary Medicine, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Claudio Teodoro de Souza
- Department of Clinical Medicine, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
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The Emerging Scenario of the Gut-Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases. Antioxidants (Basel) 2021; 10:antiox10111845. [PMID: 34829716 PMCID: PMC8614795 DOI: 10.3390/antiox10111845] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/14/2021] [Accepted: 11/17/2021] [Indexed: 12/18/2022] Open
Abstract
The fact that millions of people worldwide suffer from Alzheimer’s disease (AD) or Parkinson’s disease (PD), the two most prevalent neurodegenerative diseases (NDs), has been a permanent challenge to science. New tools were developed over the past two decades and were immediately incorporated into routines in many laboratories, but the most valuable scientific contribution was the “waking up” of the gut microbiota. Disturbances in the gut microbiota, such as an imbalance in the beneficial/pathogenic effects and a decrease in diversity, can result in the passage of undesired chemicals and cells to the systemic circulation. Recently, the potential effect of probiotics on restoring/preserving the microbiota was also evaluated regarding important metabolite and vitamin production, pathogen exclusion, immune system maturation, and intestinal mucosal barrier integrity. Therefore, the focus of the present review is to discuss the available data and conclude what has been accomplished over the past two decades. This perspective fosters program development of the next steps that are necessary to obtain confirmation through clinical trials on the magnitude of the effects of kefir in large samples.
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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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Ben Dhia O, Lasram MM, Harizi N, Doghri R, Charfi L, Souai N, Najjari A, Ouzari HI, Ben-Hadj-Khalifa S. Kefir milk alleviates benzene-induced immunotoxicity and hematotoxicity in rats. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:42230-42242. [PMID: 33797720 DOI: 10.1007/s11356-021-13569-3] [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: 12/12/2020] [Accepted: 03/16/2021] [Indexed: 06/12/2023]
Abstract
The adverse health effects of benzene occupational and circumstance pollution exposure are an increasing concern. It leads to damage to various human tissues including bone marrow and ovarian tissues and many vital physiological processes. Previous studies showed that kefir is a rich probiotic, having protective effect, thanks to its antioxidant, anti-inflammatory, and immunomodulatory capacity. The purpose of this study was to evaluate the potential efficacy of kefir to remediate benzene toxicity in rat. Thirty-two female rats were randomly allocated and administered orally with benzene and/or kefir during a period of 21 consecutive days. At the end of the experiment, hematological and bone marrow cell changes were estimated. The animals exposed to benzene exhibited anemia and a significant decrease in the levels of white blood cell. Moreover, benzene led to the activation of gene expression of the pro-inflammatory cytokines interleukin-1β (IL-1β) and interleukin-6 (IL-6), a myelotoxicity in bone marrow cells. Our data showed that kefir treatment alleviated benzene-associated weight loss and increased the number of whole blood cells in peripheral blood and nucleated cells in the bone marrow. Furthermore, these physiological results were observed with animals showing high concentrations of lactic acid bacteria (LAB) determined from fecal samples, which are considered an indicator of kefir-associated microorganisms. Our study suggests that kefir is a potential nutritional supplement target to attenuate hematotoxicity induced by benzene.
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Affiliation(s)
- Olfa Ben Dhia
- Laboratory of Microorganisms and Actives Biomolecules, Department of Biology, Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia.
| | - Mohamed Montassar Lasram
- Laboratory of Neurophysiology, Cellular Physiopathology and Bioressources Valorization, University of Tunis El Manar, Tunis, Tunisia
| | - Nouha Harizi
- Laboratory of Microorganisms and Actives Biomolecules, Department of Biology, Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia
| | - Raoudha Doghri
- Laboratory of Anatomy and Pathological Cytology, Salah Azaiez Institute, University of Tunis El Manar, Tunis, Tunisia
| | - Lamia Charfi
- Laboratory of Anatomy and Pathological Cytology, Salah Azaiez Institute, University of Tunis El Manar, Tunis, Tunisia
| | - Nessrine Souai
- Laboratory of Microorganisms and Actives Biomolecules, Department of Biology, Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia
| | - Afef Najjari
- Laboratory of Microorganisms and Actives Biomolecules, Department of Biology, Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia
| | - Hadda-Imene Ouzari
- Laboratory of Microorganisms and Actives Biomolecules, Department of Biology, Faculty of Sciences, University of Tunis El Manar, Tunis, Tunisia
| | - Sonia Ben-Hadj-Khalifa
- Laboratory of Neurophysiology, Cellular Physiopathology and Bioressources Valorization, University of Tunis El Manar, Tunis, Tunisia
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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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AB-Kefir Reduced Body Weight and Ameliorated Inflammation in Adipose Tissue of Obese Mice Fed a High-Fat Diet, but Not a High-Sucrose Diet. Nutrients 2021; 13:nu13072182. [PMID: 34202894 PMCID: PMC8308298 DOI: 10.3390/nu13072182] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/17/2021] [Accepted: 06/22/2021] [Indexed: 12/18/2022] Open
Abstract
Consumption of different types of high-calorie foods leads to the development of various metabolic disorders. However, the effects of multi-strain probiotics on different types of diet-induced obesity and intestinal dysbiosis remain unclear. In this study, mice were fed a control diet, high-fat diet (HFD; 60% kcal fat and 20% kcal carbohydrate), or western diet (WD; 40% kcal fat and 43% kcal carbohydrate) and administered with multi-strain AB-Kefir containing six strains of lactic acid bacteria and a Bifidobacterium strain, at 109 CFU per mouse for 10 weeks. Results demonstrated that AB-Kefir reduced body weight gain, glucose intolerance, and hepatic steatosis with a minor influence on gut microbiota composition in HFD-fed mice, but not in WD-fed mice. In addition, AB-Kefir significantly reduced the weight and size of adipose tissues by regulating the expression of CD36, Igf1, and Pgc1 in HFD-fed mice. Although AB-Kefir did not reduce the volume of white adipose tissue, it markedly regulated CD36, Dgat1 and Mogat1 mRNA expression. Moreover, the abundance of Eubacterium_coprostanoligenes_group and Ruminiclostridium significantly correlated with changes in body weight, liver weight, and fasting glucose in test mice. Overall, this study provides important evidence to understand the interactions between probiotics, gut microbiota, and diet in obesity treatment.
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12
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Fermented soybean beverage improves performance and attenuates anaerobic exercise oxidative stress in Wistar rat skeletal muscle. PHARMANUTRITION 2021. [DOI: 10.1016/j.phanu.2021.100262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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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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Undhad Trupti J, Das S, Solanki D, Kinariwala D, Hati S. Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00056-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Abstract
This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk medium. Ten Lactobacillus cultures were considered in this study. L. fermentum (M2) and L. casei (NK9) were selected due to their better α-galactosidase, β-glucosidase activity and growth behavior in soy milk medium during fermentation. Further, soy milk fermented with M2 showed higher proteolytic activity (0.67 OD) and ACE-inhibitory (48.44%) than NK9 (proteolytic activity: 0.48 OD and ACE-inhibitory activity: 41.33%). Bioactive peptides produced during the fermentation of soy milk using the selected Lactobacillus cultures were also identified with potent ACE-inhibitory activity by MALDI-TOF spectrometry, and the identified ACE inhibitory peptide sequences from fermented soy milk were characterized using Biopep database.
Graphical abstract
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15
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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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Disentangling the Impact of Sulfur Limitation on Exopolysaccharide and Functionality of Alr2882 by In Silico Approaches in Anabaena sp. PCC 7120. Appl Biochem Biotechnol 2021; 193:1447-1468. [PMID: 33484449 DOI: 10.1007/s12010-021-03501-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 01/07/2021] [Indexed: 01/03/2023]
Abstract
The wide applications, uniqueness, and high quality of cyanobacterial exopolysaccharides (EPSs) have attracted many biotechnologists. Despite it, the inducers and molecular determinants of EPS biosynthesis in cyanobacteria are lesser known. Although, studies revealed that environmental cues especially C/N ratio as the prime modulator, the factors like light, temperature, moisture, and nutrient availability, etc. have been overlooked. Due to this, the possibilities to modify cyanobacterial system for achieving higher quantity of EPS either by modifying growth medium or metabolic engineering are restricted to few optimisations. Therefore, the present work describes the impact of sulfate limitations on the EPS production and compositions in the cyanobacterium Anabaena sp. PCC 7120. Increased EPS production with enhanced expression of alr2882 was observed in lower sulfate supplementations; however, FTIR analysis depicted an altered composition of supramolecule. Furthermore, in silico analysis of Alr2882 depicted the presence of ExoD domain and three transmembrane regions, thereby indicating its membrane localisation and role in the EPS production. Additionally, the phylogeny and multiple sequence alignment showed vertical inheritance of exoD and conservation among cyanobacteria. The meta-threading template-based modelling and ab initio full atomic relaxation by LOMET and ModRefiner servers, respectively, also exhibited helical topology of Alr2882, with nine α-helices arranged antiparallel to the preceding one. Moreover, post-translational modifications predicted in Alr2882 indicated high order of molecular regulation underlining EPS production in Anabaena sp. PCC 7120. This study provides a foundation for understanding the EPS biosynthesis mechanism under sulfur limitation and the possible role of ExoD in cyanobacteria.
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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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Ali OSM, Amin NED, Abdel Fattah SM, Abd El-Rahman O. Ameliorative effect of kefir against γ-irradiation induced liver injury in male rats: impact on oxidative stress and inflammation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:35161-35173. [PMID: 32588307 DOI: 10.1007/s11356-020-09833-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Accepted: 06/22/2020] [Indexed: 06/11/2023]
Abstract
Ionizing radiation is a double-edged sword because of its benefits and risks to human health. Therefore, protecting human organs from harmful effects of radiation is an important concern of researchers. Kefir, as a good source of probiotics, received growing interest in protective medicine owing to its antioxidant, anti-inflammatory, and immunomodulatory properties. Thus, this study was planned to investigate the protective role of kefir against γ-radiation-induced hepatotoxicity. Thirty-two male rats were distributed in four groups: (I) control, (II) received Kefir orally (5 ml/kg body weight) for 28 days, (III) exposed to whole body γ-irradiation (6.5 Gy) to induce hepatotoxicity, and (IV) was pretreated with kefir for 21 days then exposed to γ-irradiation followed by 7 days of kefir treatment. At the end of the experiment, complete blood picture (CBC), liver function, and lipid profile were estimated. Furthermore, levels of lipid peroxidation, nitric oxide content, and endogenous antioxidants, in addition to concentrations of copper, iron, and calcium were measured in liver tissue. Furthermore, monocyte chemoattractant protein-1 (MCP-1) and relative gene expression of nuclear factor kappa (NF-κB) were assessed. The results revealed that oral administration of kefir significantly reduced the radiation-induced hepatic histological alterations, hepatic function impairment, and dyslipidemia. Moreover, kefir notably ameliorated the state of oxidative stress and appeared to inhibit the induced inflammation. This study provides a possible counteracting role of kefir against hepatotoxicity induced γ-radiation. This can focus the benefit of kefir application as a prophylactic treatment to limit hepatic inflammation during radiotherapy.
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Affiliation(s)
- Ola Sayed M Ali
- Department of Biochemistry, Faculty of Pharmacy (Girls), Al Azhar University, Nasr City, Cairo, Egypt
| | - Nour El-Din Amin
- Department of Drug Radiation Research, National Centre for Radiation Research and Technology (NCRRT) Atomic Energy Authority, Nasr City, Cairo, 11137, Egypt
| | - Salma M Abdel Fattah
- Department of Drug Radiation Research, National Centre for Radiation Research and Technology (NCRRT) Atomic Energy Authority, Nasr City, Cairo, 11137, Egypt
| | - Omnia Abd El-Rahman
- Department of Drug Radiation Research, National Centre for Radiation Research and Technology (NCRRT) Atomic Energy Authority, Nasr City, Cairo, 11137, Egypt.
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Koohian F, Shahbazi-Gahrouei D, Koohiyan M, Shanei A. The Radioprotective Effect of Ascorbic Acid and Kefir against Genotoxicity Induced by Exposure in Mice Blood Lymphocytes. Nutr Cancer 2020; 73:534-540. [PMID: 32351133 DOI: 10.1080/01635581.2020.1758169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The aim of this research was to determine how coadministration of ascorbic acid prior to the beginning of X-irradiation influences the lymphocyte DNA damage and also if the kefir supplementation to irradiated mice may alter the recovery procedure of lymphocyte genetic material injury. Following treatment of animals with these agents, the whole-body of mice were irradiated to 6 MV X-rays, then genotoxicity activity was investigated by comet assay. Our results show that the Total Comet Score (TCS) value was 1.39 and 1.5 fold less in the kefir and ascorbic acid groups respectively the following irradiation than in the irradiated mice only. Coadministration of ascorbic acid and kefir with 2 h, before relatively to 2 Gy radiation decreased DNA damage in lymphocyte blood cells. The antioxidant strength of ascorbic acid and kefir were investigated by the study of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging properties and also ferric reducing antioxidant power (FRAP) assay. Our results revealed that ascorbic acid and kefir show strong antioxidant activity by these methods. According to these results, it seems that ascorbic acid and kefir, as a free radical scavenging capacitiy, protect animal lymphocyte blood cells from radiation-induced DNA injury and genotoxicity.
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Affiliation(s)
- Farideh Koohian
- Department of Medical Physics, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Daryoush Shahbazi-Gahrouei
- Department of Medical Physics, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mahbobeh Koohiyan
- Department of Genetics and Molecular Biology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ahmad Shanei
- Department of Medical Physics, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
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Yüksel-Bilsel A, Şahin-Yeşilçubuk N. Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies. Food Chem 2019; 296:17-22. [PMID: 31202301 DOI: 10.1016/j.foodchem.2019.05.181] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/23/2019] [Accepted: 05/26/2019] [Indexed: 12/21/2022]
Abstract
The aim of the present study is to encapsulate structured lipids (SLs) by complex coacervation of gelatin and gum arabic with or without using transglutaminase enzymes and to develop a functional kefir product via the addition of encapsulated SLs in the form of suspension and freeze-dried coacervates. Encapsulated SLs were evaluated for their oxidative stability during 30 days of cold storage. The data showed that coacervate solutions were more sensitive to lipid oxidation compared to freeze-dried capsules. Traditionally produced kefir samples that were fortified with complex coacervation products were stored for 10 days at 4 °C. The pH values of the samples decreased, whereas titratable acidity consistently increased during the storage period. Moreover, an in vitro controlled release study was conducted with a fortified kefir sample containing freeze-dried capsules. According to the results, kefir had no significant matrix effect on oil release from the freeze-dried capsules (p > 0.05).
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Affiliation(s)
- Alev Yüksel-Bilsel
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey.
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dos Reis SA, da Conceição LL, e Dias MM, Siqueira NP, Rosa DD, de Oliveira LL, da Matta SLP, Peluzio MDCG. Kefir reduces the incidence of pre-neoplastic lesions in an animal model for colorectal cancer. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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Cao ZH, Green-Johnson JM, Buckley ND, Lin QY. Bioactivity of soy-based fermented foods: A review. Biotechnol Adv 2019; 37:223-238. [PMID: 30521852 DOI: 10.1016/j.biotechadv.2018.12.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 09/29/2018] [Accepted: 12/02/2018] [Indexed: 12/13/2022]
Abstract
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.
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Affiliation(s)
- Zhen-Hui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Julia M Green-Johnson
- Faculty of Science, University of Ontario Institute of Technology (UOIT), Oshawa L1H 7K4, Canada
| | | | - Qiu-Ye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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Adesulu-Dahunsi AT, Jeyaram K, Sanni AI, Banwo K. Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage. PeerJ 2018; 6:e5326. [PMID: 30324007 PMCID: PMC6186159 DOI: 10.7717/peerj.5326] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Accepted: 07/03/2018] [Indexed: 01/23/2023] Open
Abstract
Lactobacillus plantarum YO175 and OF101 isolates from Nigerian traditional fermented cereal gruel 'ogi', were investigated on the basis of their capability to produce exopolysaccharide (EPS) on sucrose modified deMan Rogosa Sharpe medium (mMRS). Functional groups analysis of the EPSs produced (EPS-YO175 and EPS-OF101) by Fourier-transform infrared (FT-IR) spectroscopy revealed the presence of -OH, C=O and C-H groups. The chemical composition of EPS-YO175 and EPS-OF101 showed the presence of 87.1% and 80.62% carbohydrates and 1.21% and 1.47% protein. For maximum EPS yield, three significant factors were optimized using central composite design and response surface methodology, the predicted maximum EPS produced was 1.38 g/L and 2.19 g/L, while the experimental values were 1.36 g/L and 2.18 g/L for EPS-YO175 and EPS-OF101. The EPS samples showed strong antioxidant activities in-vitro. The scale-up of the production process of the EPS will find its potential application in food industries.
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Affiliation(s)
| | - Kumaraswamy Jeyaram
- Microbial Resource Division, Institute of Bioresources and Sustainable Development, Imphal, Manipur, India
| | | | - Kolawole Banwo
- Department of Microbiology, University of Ibadan, Ibadan, Oyo, Nigeria
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Melo AFDP, Mendonça MCP, Rosa-Castro RDM. The protective effects of fermented kefir milk on azoxymethane-induced aberrant crypt formation in mice colon. Tissue Cell 2018; 52:51-56. [DOI: 10.1016/j.tice.2018.03.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 03/13/2018] [Accepted: 03/24/2018] [Indexed: 02/06/2023]
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Hatmal MM, Nuirat A, Zihlif MA, Taha MO. Exploring the influence of culture conditions on kefir's anticancer properties. J Dairy Sci 2018; 101:3771-3777. [PMID: 29501341 DOI: 10.3168/jds.2017-13539] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Accepted: 01/17/2018] [Indexed: 07/10/2024]
Abstract
Cancer is a major health problem in many parts of the world. Conventional anticancer treatments are painful, expensive, and unsafe. Therefore, demand is increasing for cancer treatments preferentially in the form of functional foods or nutritional supplements. Kefir, a traditional fermented milk dairy product, has significant antimutagenic and antitumor properties. This research addresses the hypothesis that kefir's anticancer properties are affected by fermentation conditions. Initially, kefir extracts prepared under standard conditions were screened against 7 cancer cell lines using the tetrazolium dye 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide colorimetric assay. Colon cancer and chronic myelogenous leukemia cells were found to be most susceptible to kefir extracts. Subsequently, a factorial design was implemented to assess the effects of 3 fermentation times (24, 48, and 72 h), 3 kefir-to-milk ratios (2, 5, and 10% wt/vol), and 3 fermentation temperatures (4, 25, and 40°C) on kefir's anticancer properties. Remarkably, exploration of the fermentation conditions allowed the anticancer properties of kefir to be enhanced by 5- to 8-fold against susceptible cell lines. Overall, these results demonstrate the possibility of optimizing the anticancer properties of kefir as a functional food in cancer therapy.
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Affiliation(s)
- Ma'mon M Hatmal
- Department of Medical Laboratory Sciences, Faculty of Allied Health Sciences, The Hashemite University, Zarqa 13133, Jordan
| | - Abeer Nuirat
- Department of Medical Laboratory Sciences, Faculty of Allied Health Sciences, The Hashemite University, Zarqa 13133, Jordan
| | - Malek A Zihlif
- Department of Biochemistry, Faculty of Medicine, The University of Jordan, Amman 11942, Jordan
| | - Mutasem O Taha
- Drug Discovery Unit, Department of Pharmaceutical Sciences, Faculty of Pharmacy, The University of Jordan, Amman 11942, Jordan.
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Adesulu-Dahunsi A, Sanni A, Jeyaram K, Ojediran J, Ogunsakin A, Banwo K. Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization. Int J Biol Macromol 2018; 111:514-525. [DOI: 10.1016/j.ijbiomac.2018.01.060] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 12/19/2017] [Accepted: 01/09/2018] [Indexed: 12/17/2022]
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Adesulu-Dahunsi A, Sanni A, Jeyaram K. Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Kefir: a powerful probiotics with anticancer properties. Med Oncol 2017; 34:183. [DOI: 10.1007/s12032-017-1044-9] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Accepted: 09/23/2017] [Indexed: 02/01/2023]
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Encapsulation of Lactobacillus kefiri in alginate microbeads using a double novel aerosol technique. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 77:548-555. [DOI: 10.1016/j.msec.2017.04.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 03/31/2017] [Accepted: 04/02/2017] [Indexed: 11/22/2022]
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Choi JW, Kang HW, Lim WC, Kim MK, Lee IY, Cho HY. Kefir prevented excess fat accumulation in diet-induced obese mice. Biosci Biotechnol Biochem 2017; 81:958-965. [DOI: 10.1080/09168451.2016.1258984] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Abstract
Excessive body fat accumulation can result in obesity, which is a serious health concern. Kefir, a probiotic, has recently shown possible health benefits in fighting obesity. This study investigated the inhibitory effects of 0.1 and 0.2% kefir powder on fat accumulation in adipose and liver tissues of high-fat diet (HFD)-induced obese mice. Kefir reduced body weight and epididymal fat pad weight and decreased adipocyte diameters in HFD-induced obese mice. This was supported by decreased expression of genes related to adipogenesis and lipogenesis as well as reduced proinflammatory marker levels in epididymal fat. Along with reduced hepatic triacylglycerol concentrations and serum alanine transaminase and aspartate transaminase activities, genes related to lipogenesis and fatty acid oxidation were downregulated and upregulated, respectively, in liver tissue. Kefir also decreased serum triacylglycerol, total cholesterol, and low-density lipoprotein–cholesterol concentrations. Overall, kefir has the potential to prevent obesity.
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Affiliation(s)
- Jae-Woo Choi
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Hye Won Kang
- Food and Nutritional Sciences, Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Won-Chul Lim
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | | | | | - Hong-Yon Cho
- Department of Food and Biotechnology, Korea University, Sejong, Korea
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Abstract
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.
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Vinderola CG, Duarte J, Thangavel D, Perdigon G, Farnworth E, Matar C. Distal Mucosal Site Stimulation by Kefir and Duration of the Immune Response. EUR J INFLAMM 2016. [DOI: 10.1177/1721727x0500300203] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Kefir is a fermented milk (drink) produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria. We recently reported a comparative study on the effect of kefir containing viable or non-viable bacteria by studying their modulatory activity on the intestinal immune response. A functional dose was established in a murine model and the pattern of regulatory and pro-inflammatory cytokines induced was also studied. The existence of a common mucosal immune system implies that the immune cells stimulated in one mucosal tissue can spread and relocate through various mucosal sites. The aim of this work was to determine the effect of an oral administration of kefir on the duration of the intestinal mucosa immune response and the modulatory activity in distal mucosal sites, specifically in the peritoneal and pulmonary macrophages and in the bronchial tissue. BALB/c mice were fed with kefir or pasteurized kefir at doses previously determined as functional for intestinal mucosa immunomodulation. Kefir feeding was stopped and the number of IgA, IgG, IL-4, IL-6, IL-10, IIFNγ and TNFα producing cells was determined in the lamina propria of small intestine immediately, and after 2 and 7 days of kefir withdrawal. IgA producing cells were also measured in the bronchial tissue of lungs immediately and 2 and 7 days after kefir withdrawal. Phagocytic activity of peritoneal and pulmonary macrophages was also determined. The oral administration of kefir or pasteurized kefir increased the number of IgA+ cells not only in the gut lamina propria, but also in the bronchial tissue, supporting the concept of local antibody secretion after remote-site stimulation in the intestinal tract. Both peritoneal and pulmonary macrophages were activated by kefir or pasteurized kefir feeding. Peritoneal macrophages were stimulated faster than pulmonary macrophages (for kefir). The enhanced phagocytic activity achieved by kefir or pasteurized kefir lasted longer for the peritoneal than for the pulmonary macrophages. Due to the increased bronchial IgA and phagocytic activity of pulmonary macrophages after kefir feeding observed in this study, the oral administration of kefir could act as a natural adjuvant for enhancing the specific immune response against respiratory pathogens. The parameters studied returned to control values within a week of cessation of kefir administration. This would suggest that there is a low risk of overstimulating the gut mucosal immune system during periodic consumption of kefir.
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Affiliation(s)
- C. G. Vinderola
- Department of Chemistry and Biochemistry, University of Moncton, Moncton (NB), Canada
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucuman, Argentina
| | - J. Duarte
- Department of Chemistry and Biochemistry, University of Moncton, Moncton (NB), Canada
| | - D. Thangavel
- Department of Chemistry and Biochemistry, University of Moncton, Moncton (NB), Canada
| | - G. Perdigon
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucuman, Argentina
- Universidad Nacional de Tucuman, Tucuman, Argentina
| | - E. Farnworth
- Agriculture and Agri-Food Canada, FRDC, St-Hyacinthe (QC), Canada
| | - C. Matar
- Department of Chemistry and Biochemistry, University of Moncton, Moncton (NB), Canada
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Zamberi NR, Abu N, Mohamed NE, Nordin N, Keong YS, Beh BK, Zakaria ZAB, Nik Abdul Rahman NMA, Alitheen NB. The Antimetastatic and Antiangiogenesis Effects of Kefir Water on Murine Breast Cancer Cells. Integr Cancer Ther 2016; 15:NP53-NP66. [PMID: 27230756 PMCID: PMC5739168 DOI: 10.1177/1534735416642862] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 02/11/2016] [Accepted: 02/19/2016] [Indexed: 12/11/2022] Open
Abstract
Background. Kefir is a unique cultured product that contains beneficial probiotics. Kefir culture from other parts of the world exhibits numerous beneficial qualities such as anti-inflammatory, immunomodulation, and anticancer effects. Nevertheless, kefir cultures from different parts of the world exert different effects because of variation in culture conditions and media. Breast cancer is the leading cancer in women, and metastasis is the major cause of death associated with breast cancer. The antimetastatic and antiangiogenic effects of kefir water made from kefir grains cultured in Malaysia were studied in 4T1 breast cancer cells. Methods. 4T1 cancer cells were treated with kefir water in vitro to assess its antimigration and anti-invasion effects. BALB/c mice were injected with 4T1 cancer cells and treated orally with kefir water for 28 days. Results. Kefir water was cytotoxic toward 4T1 cells at IC50 (half-maximal inhibitory concentration) of 12.5 and 8.33 mg/mL for 48 and 72 hours, respectively. A significant reduction in tumor size and weight (0.9132 ± 0.219 g) and a substantial increase in helper T cells (5-fold) and cytotoxic T cells (7-fold) were observed in the kefir water–treated group. Proinflammatory and proangiogenic markers were significantly reduced in the kefir water–treated group. Conclusions. Kefir water inhibited tumor proliferation in vitro and in vivo mainly through cancer cell apoptosis, immunomodulation by stimulating T helper cells and cytotoxic T cells, and anti-inflammatory, antimetastatic, and antiangiogenesis effects. This study brought out the potential of the probiotic beverage kefir water in cancer treatment.
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Affiliation(s)
| | - Nadiah Abu
- Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | | | | | | | - Boon Kee Beh
- Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Prado MR, Blandón LM, Vandenberghe LPS, Rodrigues C, Castro GR, Thomaz-Soccol V, Soccol CR. Milk kefir: composition, microbial cultures, biological activities, and related products. Front Microbiol 2015; 6:1177. [PMID: 26579086 PMCID: PMC4626640 DOI: 10.3389/fmicb.2015.01177] [Citation(s) in RCA: 166] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 10/12/2015] [Indexed: 11/13/2022] Open
Abstract
In recent years, there has been a strong focus on beneficial foods with probiotic microorganisms and functional organic substances. In this context, there is an increasing interest in the commercial use of kefir, since it can be marketed as a natural beverage that has health promoting bacteria. There are numerous commercially available kefir based-products. Kefir may act as a matrix in the effective delivery of probiotic microorganisms in different types of products. Also, the presence of kefir's exopolysaccharides, known as kefiran, which has biological activity, certainly adds value to products. Kefiran can also be used separately in other food products and as a coating film for various food and pharmaceutical products. This article aims to update the information about kefir and its microbiological composition, biological activity of the kefir's microflora and the importance of kefiran as a beneficial health substance.
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Affiliation(s)
- Maria R. Prado
- Department of Bioprocess Engineering and Biotechnology, Federal University of ParanáCuritiba, Brazil
| | - Lina Marcela Blandón
- Department of Bioprocess Engineering and Biotechnology, Federal University of ParanáCuritiba, Brazil
| | | | - Cristine Rodrigues
- Department of Bioprocess Engineering and Biotechnology, Federal University of ParanáCuritiba, Brazil
| | - Guillermo R. Castro
- Nanobiomaterials Laboratory, Institute of Applied Biotechnology – School of Sciences, Universidad Nacional de la PlataLa Plata, Argentina
| | - Vanete Thomaz-Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of ParanáCuritiba, Brazil
| | - Carlos R. Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of ParanáCuritiba, Brazil
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Fahmy HA, Ismail AFM. Gastroprotective effect of kefir on ulcer induced in irradiated rats. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2015; 144:85-93. [PMID: 25728227 DOI: 10.1016/j.jphotobiol.2015.02.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2014] [Revised: 02/07/2015] [Accepted: 02/10/2015] [Indexed: 02/07/2023]
Abstract
The current study was designed to investigate the protective effect of kefir milk on ethanol-induced gastric ulcers in γ-irradiated rats. The results of the present study revealed that treatment with γ-irradiation and/or ethanol showed a significant increase in ulcers number, total acidity, peptic, H(+)K(+)ATPase, MMP-2 and MMP-9 activities and MDA level, which were accompanied by a significant decrease in the mucus content, the stomach GSH level, the GSH-Px activity and DNA damage. Pre-treatment with kefir milk exert significant improvement in all the tested parameters. Kefir milk exerts comparable effect to that of the antiulcer drug ranitidine. In conclusion, the present study revealed that oral administration of kefir milk prevents ethanol-induced gastric ulcer in γ-irradiated rats that could attribute to its antioxidant, anti-apoptotic and radio-protective activities.
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Affiliation(s)
- Hanan A Fahmy
- Drug Radiation Research Department, National Centre for Radiation Research and Technology, Atomic Energy Authority, Nasr City, Cairo, Egypt
| | - Amel F M Ismail
- Drug Radiation Research Department, National Centre for Radiation Research and Technology, Atomic Energy Authority, Nasr City, Cairo, Egypt.
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Santiago-López L, Hernández-Mendoza A, Garcia HS, Mata-Haro V, Vallejo-Cordoba B, González-Córdova AF. The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12202] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Lourdes Santiago-López
- Laboratorio de Química y Biotecnología de Productos Lácteos; Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD); Carretera a La Victoria Km. 0.6 Hermosillo Sonora 83304 Mexico
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos; Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD); Carretera a La Victoria Km. 0.6 Hermosillo Sonora 83304 Mexico
| | - Hugo S Garcia
- Instituto Tecnológico de Veracruz M. A. de Quevedo 2279; Unidad de Investigación y Desarrollo en Alimentos (UNIDA); Col. Formando Hogar Veracruz 91897 Mexico
| | - Verónica Mata-Haro
- Laboratorio de Microbiología e Inmunología; Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD); Carretera a La Victoria Km. 0.6 Hermosillo Sonora 83304 Mexico
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos; Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD); Carretera a La Victoria Km. 0.6 Hermosillo Sonora 83304 Mexico
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos; Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD); Carretera a La Victoria Km. 0.6 Hermosillo Sonora 83304 Mexico
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KHOURY NATHALIE, EL-HAYEK STEPHANY, TARRAS OMAYR, EL-SABBAN MARWAN, EL-SIBAI MIRVAT, RIZK SANDRA. Kefir exhibits anti-proliferative and pro-apoptotic effects on colon adenocarcinoma cells with no significant effects on cell migration and invasion. Int J Oncol 2014; 45:2117-27. [DOI: 10.3892/ijo.2014.2635] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2014] [Accepted: 08/20/2014] [Indexed: 11/06/2022] Open
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Iraporda C, Romanin DE, Rumbo M, Garrote GL, Abraham AG. The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Singh BP, Vij S, Hati S. Functional significance of bioactive peptides derived from soybean. Peptides 2014; 54:171-9. [PMID: 24508378 DOI: 10.1016/j.peptides.2014.01.022] [Citation(s) in RCA: 288] [Impact Index Per Article: 28.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/26/2013] [Revised: 01/24/2014] [Accepted: 01/24/2014] [Indexed: 01/09/2023]
Abstract
Biologically active peptides play an important role in metabolic regulation and modulation. Several studies have shown that during gastrointestinal digestion, food processing and microbial proteolysis of various animals and plant proteins, small peptides can be released which possess biofunctional properties. These peptides are to prove potential health-enhancing nutraceutical for food and pharmaceutical applications. The beneficial health effects of bioactive peptides may be several like antihypertensive, antioxidative, antiobesity, immunomodulatory, antidiabetic, hypocholesterolemic and anticancer. Soybeans, one of the most abundant plant sources of dietary protein, contain 36-56% of protein. Recent studies showed that soy milk, an aqueous extract of soybean, and its fermented product have great biological properties and are a good source of bioactive peptides. This review focuses on bioactive peptides derived from soybean; we illustrate their production and biofunctional attributes.
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Affiliation(s)
- Brij Pal Singh
- Dairy Microbiology Division, National Dairy Research Institute, Karnal 132001, Haryana, India.
| | - Shilpa Vij
- Dairy Microbiology Division, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Subrota Hati
- Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Anand 388001, Gujarat, India
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de Oliveira Leite AM, Miguel MAL, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMF. Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage. Braz J Microbiol 2013; 44:341-9. [PMID: 24294220 PMCID: PMC3833126 DOI: 10.1590/s1517-83822013000200001] [Citation(s) in RCA: 141] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Accepted: 09/10/2012] [Indexed: 12/02/2022] Open
Abstract
Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.
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Huang Y, Wang X, Wang J, Wu F, Sui Y, Yang L, Wang Z. Lactobacillus plantarum strains as potential probiotic cultures with cholesterol-lowering activity. J Dairy Sci 2013; 96:2746-53. [PMID: 23498020 DOI: 10.3168/jds.2012-6123] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2012] [Accepted: 12/19/2012] [Indexed: 11/19/2022]
Abstract
Elevated blood cholesterol is an important risk factor associated with atherosclerosis and coronary heart disease. The search for mediators that fine-tune cholesterol homeostasis has revealed lactic acid bacteria (LAB) to be potentially beneficial. The aim of the present study was to identify and characterize probiotic strains with bile salt hydrolase activity from kefir grains and evaluate their potential use as cholesterol-reducing probiotics in rats. Two isolates, Lp09 and Lp45, obtained from kefir grains were identified as Lactobacillus plantarum via molecular typing methods. Lactobacillus plantarum Lp09 and Lp45 exhibited excellent tolerance to low pH levels and high bile salt concentrations and showed potential bile salt hydrolase activity, bile salt deconjugation activity, and cholesterol coprecipitation ability. Additionally, the potential effect of Lb. plantarum Lp09 and Lp45 on plasma cholesterol levels was evaluated in Sprague-Dawley rats. Rats in 3 treatment groups were fed different experimental diets: a high-cholesterol diet, a high-cholesterol diet plus Lb. plantarum Lp09, or a high-cholesterol diet plus Lb. plantarum Lp45 for 4 wk. Total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum as well as cholesterol and triglyceride levels in liver were significantly decreased in the LAB-treated rats compared with rats fed a high-cholesterol diet without LAB supplementation. Also, both fecal cholesterol and bile acid levels were significantly increased after LAB administration. No significant changes were detected in high-density lipoprotein cholesterol levels. These results suggest that the Lb. plantarum Lp09 and Lp45 strains present the potential to be explored as probiotic agents for the management of hypercholesterolemia.
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Affiliation(s)
- Ying Huang
- Central Research Laboratory, Second Hospital of Jilin University, Changchun 130041, People's Republic of China
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Ahmed Z, Wang Y, Anjum N, Ahmad A, Khan ST. Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir – Part II. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.009] [Citation(s) in RCA: 148] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahmad H, Afreen A. Kefir and Health: A Contemporary Perspective. Crit Rev Food Sci Nutr 2013; 53:422-34. [DOI: 10.1080/10408398.2010.540360] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Wang SY, Chen KN, Lo YM, Chiang ML, Chen HC, Liu JR, Chen MJ. Investigation of microorganisms involved in biosynthesis of the kefir grain. Food Microbiol 2012; 32:274-85. [PMID: 22986190 DOI: 10.1016/j.fm.2012.07.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 07/02/2012] [Accepted: 07/04/2012] [Indexed: 11/24/2022]
Abstract
The purpose of this study was to understand the significance of each microorganism in grain formation by evaluating their microbial aggregation and cell surface properties during co-aggregation of LAB and yeasts together with an investigation of biofilm formation. Non-grain forming strains from viili were also evaluated as a comparison. Results indicated that the kefir grain strains, Lactobacillus kefiranofaciens and Saccharomyces turicensis possess strong auto-aggregation ability and that Lactobacillus kefiri shows significant biofilm formation properties. Significant co-aggregation was noted when S. turicensis and kefir LAB strains (Lb. kefiranofaciens and Lb. kefiri) were co-cultured. Most of the tested LAB strains are hydrophilic and had a negative charge on their cell surface. Only the kefir LAB strains, Lb. kefiranofaciens HL1 and Lb. kefiri HL2, possessed very high hydrophobicity and had a positive cell surface charge at pH 4.2. In contrast, the LAB and yeasts in viili did not show any significant self-aggregation or biofilm formation. Based on the above results, we propose that grain formation begins with the self-aggregation of Lb. kefiranofaciens and S. turicensis to form small granules. At this point, the biofilm producer, Lb. kefiri, then begins to attach to the surface of granules and co-aggregates with other organisms and components in the milk to form the grains. On sub-culturing, more organisms attach to the grains resulting in grain growth. When investigated by scanning electron microscopy, it was found that short-chain lactobacilli such as Lb. kefiri occupy the surface, while long-chain lactobacilli such as Lb. kefiranofaciens have aggregated towards the center of the kefir grains. These findings agree with the above hypothesis on the formation of grains. Taken together, this study demonstrates the importance of cell surface properties together with fermentation conditions to the formation of grains in kefir.
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Affiliation(s)
- Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, No. 50, Lane 155, Sec. 3, Keelung Rd., Taipei 106, Taiwan
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Chen YP, Hsiao PJ, Hong WS, Dai TY, Chen MJ. Lactobacillus kefiranofaciens M1 isolated from milk kefir grains ameliorates experimental colitis in vitro and in vivo. J Dairy Sci 2012; 95:63-74. [PMID: 22192184 DOI: 10.3168/jds.2011-4696] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Accepted: 09/25/2011] [Indexed: 12/13/2022]
Abstract
Lactobacillus kefiranofaciens M1, isolated from and identified in Taiwanese milk kefir grain, has demonstrated immune-modulating activity. In the present study, we further investigated the effects of Lb. kefiranofaciens M1 on intestinal epithelial cells in vitro and on dextran sodium sulfate (DSS)-induced colitis in vivo. The possible mechanisms regarding the cytokine products and intestinal epithelial barrier restoration as well as the putative receptor for the protective effects of Lb. kefiranofaciens M1 were investigated. In vitro results indicated that Lb. kefiranofaciens M1 could strengthen the epithelial barrier function in vitro by increasing the transepithelial electrical resistance (TEER) and significantly upregulated the level of the chemokine CCL-20 at both the apical and basolateral sites. The in vivo effects of Lb. kefiranofaciens M1 on the regulation of intestinal physiology indicate that this strain could ameliorate DSS-induced colitis with a significant attenuation of the bleeding score and colon length shortening. Production of proinflammatory cytokines was decreased and that of the antiinflammatory cytokine IL-10 was increased in the DSS-treated mice given Lb. kefiranofaciens M1. The putative receptor for the protective effects of Lb. kefiranofaciens M1 was toll-like receptor 2 (TLR2), which was involved in probiotic-induced cytokine production in vitro and in attenuation of the bleeding score and colon length shortening in vivo. In this study, the kefir lactobacillus Lb. kefiranofaciens M1 clearly demonstrated an anticolitis effect. Based on these results, Lb. kefiranofaciens M1 has the potential to be applied in fermented dairy products as an alternative therapy for intestinal disorders.
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Affiliation(s)
- Y P Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan, ROC
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Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC. Review: functional properties of kefir. Crit Rev Food Sci Nutr 2011; 51:261-8. [PMID: 21390946 DOI: 10.1080/10408390903579029] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of "kefir grains" which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.
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Affiliation(s)
- Zeynep B Guzel-Seydim
- Department of Food Engineering, Suleyman Demirel University, Cunur, Isparta, Turkey.
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Barbosa A, Santos P, Lucho AM, Schneedorf J. Kefiran can disrupt the cell membrane through induced pore formation. J Electroanal Chem (Lausanne) 2011. [DOI: 10.1016/j.jelechem.2011.01.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Maalouf K, Baydoun E, Rizk S. Kefir induces cell-cycle arrest and apoptosis in HTLV-1-negative malignant T-lymphocytes. Cancer Manag Res 2011; 3:39-47. [PMID: 21448298 PMCID: PMC3064404 DOI: 10.2147/cmr.s15109] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2011] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND Adult lymphoblastic leukemia (ALL) is a malignancy that occurs in white blood cells. The overall cure rate in children is 85%, whereas it is only 40% in adults. Kefir is an important probiotic that contains many bioactive ingredients, which give it unique health benefits. It has been shown to control several cellular types of cancer. PURPOSE The present study investigates the effect of a cell-free fraction of kefir on CEM and Jurkat cells, which are human T-lymphotropic virus type I (HTLV-1)-negative malignant T-lymphocytes. METHODS Cells were incubated with different kefir concentrations. The cytotoxicity of the compound was evaluated by determining the percentage viability of cells. The effect of all the noncytotoxic concentrations of kefir on the proliferation of CEM and Jurkat cells was then assessed. The levels of transforming growth factor-alpha (TGF-α), transforming growth factor- beta1 (TGF-β1), matrix metalloproteinase-2 (MMP-2), and MMP-9 mRNA upon kefir treatment were then analyzed using reverse transcriptase polymerase chain reaction (RT-PCR). Finally, the growth inhibitory effects of kefir on cell-cycle progression/apoptosis were assessed by Cell Death Detection (ELISA) and flow cytometry. RESULTS The maximum cytotoxicity recorded after 48-hours treatment with 80 μg/μL kefir was only 42% and 39% in CEM and Jurkat cells, respectively. The percent reduction in proliferation was very significant, and was dose-, and time-dependent. In both cell lines, kefir exhibited its antiproliferative effect by downregulating TGF-α and upregulating TGF-β1 mRNA expression. Upon kefir treatment, a marked increase in cell-cycle distribution was noted in the preG(1) phase of CEM and Jurkat cells, indicating the proapoptotic effect of kefir, which was further confirmed by Cell Death Detection ELISA. However, kefir did not affect the mRNA expression of metalloproteinases needed for the invasion of leukemic cell lines. CONCLUSION In conclusion, kefir is effective in inhibiting proliferation and inducing apoptosis of HTLV-1-negative malignant T-lymphocytes. Therefore, further in vivo investigation is highly recommended.
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Affiliation(s)
- Katia Maalouf
- Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
| | - Elias Baydoun
- Department of Biology, American University of Beirut, Beirut, Lebanon
| | - Sandra Rizk
- Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
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Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.09.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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