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Chantapakul B, Parreira VR, Farber JM. Effect of Bacterial Endophytes Isolated from Tropical Fruits against Listeria monocytogenes and Cronobacter sakazakii in Model Food Products. J Food Prot 2024; 87:100330. [PMID: 39025261 DOI: 10.1016/j.jfp.2024.100330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 07/02/2024] [Accepted: 07/12/2024] [Indexed: 07/20/2024]
Abstract
Listeria monocytogenes and Cronobacter sakazakii are two important foodborne bacterial pathogens. Bacterial endophytes, which reside in plant cells, can produce antimicrobial compounds to protect the host organism or inhibit pathogens. This study investigated the bacterial community of tropical fruits for their potential to inactivate L. monocytogenes or C. sakazakii in cantaloupe and liquid infant formula, respectively. Tropical fruits including papayas, dragon fruits, and sugar apples, were sourced from several countries. Candidate bacterial endophytes were recovered from these tropical fruits using blood agar and Reasoner's 2A (R2A) agar and tested for potential inhibition against L. monocytogenes and C. sakazakii. A total of 196 bacterial endophytes were recovered from papayas, dragon fruits, and sugar apples. Among these bacterial endophytes, 33 (16.8%) and 13 (6.6%) of them demonstrated an inhibition zone against L. monocytogenes and C. sakazakii, respectively. The inhibitory strains were identified using 16S rRNA sequencing as Bacillus spp., Enterobacter spp., Klebsiella spp., Microbacterium spp., Pantoea spp., and Pseudomonas spp. A cocktail of Pantoea spp. and Enterobacter spp. was used in challenge studies with cantaloupe and significantly reduced the number of L. monocytogenes by approximately 2.5 log10 CFU/g. In addition, P. stewartii demonstrated antagonistic activity against C. sakazakii in liquid infant formula, i.e., it significantly decreased the number of C. sakazakii by at least 1 log10 CFU/mL. Thus, the use of bacterial endophytes recovered from fruits and vegetables could be a promising area of research. Their use as potential biocontrol agents to control bacterial pathogens in ready-to-eat foods warrants further investigation.
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Affiliation(s)
- Bowornnan Chantapakul
- Canadian Research Institute for Food Safety, Department of Food Science, Ontario Agriculture College, University of Guelph, Ontario, Canada.
| | - Valeria R Parreira
- Canadian Research Institute for Food Safety, Department of Food Science, Ontario Agriculture College, University of Guelph, Ontario, Canada
| | - Jeffrey M Farber
- Canadian Research Institute for Food Safety, Department of Food Science, Ontario Agriculture College, University of Guelph, Ontario, Canada
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2
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Kumar SA, Negi A, Santhoshkumar P, Moses JA, Sinija VRN. Coconut: Expanding avenues in processing and an exposition on non-conventional value-added products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39073106 DOI: 10.1002/jsfa.13764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/04/2024] [Accepted: 07/08/2024] [Indexed: 07/30/2024]
Abstract
Coconut palm (Cocos nucifera) is a treasured tree of the tropics, with every part put to use. The edible portions are loaded with diverse nutrients and nutraceutical ingredients. While the unique mineral profile of the liquid endosperm, the low-glycemic inflorescence sap (neera) and the medium-chain triglyceride fraction of coconut oil are better recognized, other fractions such as the haustorium remain underexplored. Overall, it is evident that, globally, the present status of coconut value addition is conventional, limited to a handful of products, and novel products hold a promising scope. A massive fraction of global coconut production goes for culinary and religious purposes. In the article, value-added products from coconut are classified into conventional and non-conventional products, with the latter in focus. Based on the part from which it is collected, all products have been categorized as haustorium-based, inflorescence-based, kernel-based and water-based products. For each non-conventional product introduced, its production approach and unique application range are highlighted. Given its health-promoting capabilities, characteristic sensorial attributes, wide application range and technological advancements, coconuts are increasingly being recognized around the world, even in regions that do not cultivate them; this applies to non-food products as well. In the context of value-added products from coconuts, this decade has witnessed a surge in research and commercial interest considering the inclusion of coconut as an ingredient in several food and nutraceutical products. The future will certainly consider regulatory protocols and standards, better documentation of the health impact of coconut-based diets, and the sustainability of coconut production, processing and consumption. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Sarangapany Ashwin Kumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Aditi Negi
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Paramasivam Santhoshkumar
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
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3
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Bozkir E, Yilmaz B, Sharma H, Esatbeyoglu T, Ozogul F. Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge. Heliyon 2024; 10:e33501. [PMID: 39035485 PMCID: PMC11259891 DOI: 10.1016/j.heliyon.2024.e33501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
Water kefir is a convenient dairy-free alternative to dairy-based fermented beverages. It is prepared by fermenting a sucrose solution with fresh and dried fruits using water kefir grains, and demineralized whey can be used in water kefir production. This review describes current knowledge on water kefir production and its health effects. The main aims of this paper are to focus on the microbial composition, potential health-promoting properties, limitations in human consumption, and challenges in the production of water kefir. Water kefir grains and substrates, including brown sugar, dried and fresh fruits, vegetables, and molasses, used in the production influence the fermentation characteristics and composition of water kefir. Lactic acid bacteria, acetic acid bacteria, and yeasts are the microorganisms involved in the fermentation process. Lactobacillus species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.
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Affiliation(s)
- Eda Bozkir
- Department of Agricultural, Food and Environmental Sciences, Marche Polytechnic University, Italy
| | - Birsen Yilmaz
- Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330, Adana, Turkiye
| | - Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Tuba Esatbeyoglu
- Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167, Hannover, Germany
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330, Adana, Turkiye
- Biotechnology Research and Application Center, Cukurova University, Adana, 01330, Turkiye
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4
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Bessa MK, Bessa GR, Bonamigo RR. Kefir as a therapeutic agent in clinical research: a scoping review. Nutr Res Rev 2024; 37:79-95. [PMID: 36994828 DOI: 10.1017/s0954422423000070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
Abstract
Increasing research has been conducted on the role of probiotics in disease treatment. Kefir, a safe, low-cost probiotic fermented milk drink, has been investigated in many in vitro and animal studies, although parameters for human therapeutic dose or treatment time have not yet been determined. Here we perform a scoping review of clinical studies that have used kefir as a therapeutic agent, compiling the results for perspectives to support and direct further research. This review was based on Joanna Briggs Institute guidelines, including studies on the effects of kefir-fermented milk in humans. Using the term KEFIR, the main international databases were searched for studies published in English, Spanish or Portuguese until 9 March 2022. A total of 5835 articles were identified in the four databases, with forty-four eligible for analysis. The research areas were classified as metabolic syndrome and type 2 diabetes, gastrointestinal health/disorders, maternal/child health and paediatrics, dentistry, oncology, women's and geriatric health, and dermatology. The many study limitations hampered generalisation of the results. The small sample sizes, methodological variation and differences in kefir types, dosage and treatment duration prevented clear conclusions about its benefits for specific diseases. We suggest using a standard therapeutic dose of traditionally prepared kefir in millilitres according to body weight, making routine consumption more feasible. The studies showed that kefir is safe for people without serious illnesses.
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Affiliation(s)
- Milena Klippel Bessa
- Postgraduate Program in Pathology, Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA), Rua Sarmento Leite, 245, 90050-170, Porto Alegre, RS, Brazil
| | | | - Renan Rangel Bonamigo
- Postgraduate Program in Pathology, Universidade Federal de Ciências da Saúde de Porto Alegre (UFCSPA), Rua Sarmento Leite, 245, 90050-170, Porto Alegre, RS, Brazil
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Rios DL, da Silva PCL, Moura CSS, Villanoeva CNBC, da Rocha Fernandes G, Bengoa AA, Garrote GL, Abraham AG, Nicoli JR, Neumann E, Nunes ÁC. Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages. Int Microbiol 2024; 27:807-818. [PMID: 37759067 DOI: 10.1007/s10123-023-00431-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 09/29/2023]
Abstract
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products. In Brazil, milk and sugared water are used as matrices to propagate kefir grains. In all beverages, the bacterial community was composed of Lactobacillaceae and Acetobacteraceae. Saccharomycetaceae was the yeast family more abundant in WK, and Dipodascaceae and Pichiaceae in MK. Regarding KEGG mapping of functional orthologs, the four kefir samples shared 70% of KO entries of yeast genes but only 36% of bacterial genes. Concerning main metabolic processes, the relative abundance of transcripts associated with metabolism (energy metabolism) and environmental information processing (membrane transport) had the highest water/milk kefir ratio observed in Firmicutes. In contrast, transcripts associated with genetic information processing (protein translation, folding, sorting, and degradation) oppositely had the lowest water/milk ratios. Concluding, milk and water kefir have quite different communities of microorganisms. Still, the main mapped functional processes are similar, with only quantitative variation in membrane transport and energy acquisition in the water kefir and protein synthesis and turnover in the milk kefir.
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Affiliation(s)
- Diego Lisboa Rios
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
- EBTT - Informática, Instituto Federal do Amazonas (IFAM), São Gabriel da Cachoeira, Brazil
| | - Patrícia Costa Lima da Silva
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
| | - César Silva Santana Moura
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil
| | | | | | - Ana Agustina Bengoa
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Graciela Liliana Garrote
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Analía Graciela Abraham
- Centro de Investigación y Desarrollo em Criotecnologia de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina
| | - Jacques Robert Nicoli
- Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Elisabeth Neumann
- Departamento de Microbiologia, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Álvaro Cantini Nunes
- Departamento de Genética, Ecologia e Evolução, Instituto de Ciências Biológicas (ICB), Universidade Federal de Minas Gerais (UFMG), Campus Pampulha, Belo Horizonte, MG, 31270-901, Brazil.
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6
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Aziz N, Wal P, Patel A, Prajapati H. A comprehensive review on the pharmacological role of gut microbiome in neurodegenerative disorders: potential therapeutic targets. NAUNYN-SCHMIEDEBERG'S ARCHIVES OF PHARMACOLOGY 2024:10.1007/s00210-024-03109-4. [PMID: 38734839 DOI: 10.1007/s00210-024-03109-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Accepted: 04/17/2024] [Indexed: 05/13/2024]
Abstract
Neurological disorders, including Alzheimer and Parkinson's, pose significant challenges to public health due to their complex etiologies and limited treatment options. Recent advances in research have highlighted the intricate bidirectional communication between the gut microbiome and the central nervous system (CNS), revealing a potential therapeutic avenue for neurological disorders. Thus, this review aims to summarize the current understanding of the pharmacological role of gut microbiome in neurological disorders. Mounting evidence suggests that the gut microbiome plays a crucial role in modulating CNS function through various mechanisms, including the production of neurotransmitters, neuroactive metabolites, and immune system modulation. Dysbiosis, characterized by alterations in gut microbial composition and function, has been observed in many neurological disorders, indicating a potential causative or contributory role. Pharmacological interventions targeting the gut microbiome have emerged as promising therapeutic strategies for neurological disorders. Probiotics, prebiotics, antibiotics, and microbial metabolite-based interventions have shown beneficial effects in animal models and some human studies. These interventions aim to restore microbial homeostasis, enhance microbial diversity, and promote the production of beneficial metabolites. However, several challenges remain, including the need for standardized protocols, identification of specific microbial signatures associated with different neurological disorders, and understanding the precise mechanisms underlying gut-brain communication. Further research is necessary to unravel the intricate interactions between the gut microbiome and the CNS and to develop targeted pharmacological interventions for neurological disorders.
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Affiliation(s)
- Namra Aziz
- PSIT-Pranveer Singh Institute of Technology (Pharmacy), NH-19, Kanpur, UP, 209305, India
| | - Pranay Wal
- PSIT-Pranveer Singh Institute of Technology (Pharmacy), NH-19, Kanpur, UP, 209305, India.
| | - Aman Patel
- PSIT-Pranveer Singh Institute of Technology (Pharmacy), NH-19, Kanpur, UP, 209305, India
| | - Harshit Prajapati
- PSIT-Pranveer Singh Institute of Technology (Pharmacy), NH-19, Kanpur, UP, 209305, India
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7
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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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8
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Sanches FL, Weis CMSC, Gonçalves GCV, Andrade GS, Diniz LGT, Camargo AF, Kubeneck S, Klein GH, Romani LC, Longo VD, Bürck M, Tormen L, Braga ARC, Francisco CTDP, Treichel H, Bertan LC. Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains. World J Microbiol Biotechnol 2024; 40:118. [PMID: 38429465 DOI: 10.1007/s11274-024-03943-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.
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Affiliation(s)
- Flavia Leticia Sanches
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | | | - Giovanna Camile Vaz Gonçalves
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Gessica Suiany Andrade
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Luan Gabriel Techi Diniz
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Aline Frumi Camargo
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Simone Kubeneck
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Gabriel Henrique Klein
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Larissa Capeletti Romani
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Vitoria Dassoler Longo
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil
| | - Monize Bürck
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil
| | - Luciano Tormen
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Anna Rafaela Cavalcante Braga
- Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, SP, 11015-020, Brazil
- Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos, São Paulo, SP, 11015-020, Brazil
- Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo, 09972-270, Brazil
| | - Catia Tavares Dos Passos Francisco
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
| | - Helen Treichel
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil.
- Laboratory of Microbiology and Bioprocesses, Environmental Science and Technology, Federal University of Fronteira Sul, RS 135, km 72, Erechim, RS, 99700-000, Brazil.
| | - Larissa Canhadas Bertan
- Federal University of Fronteira Sul - Campus Laranjeiras do Sul, Food Science and Technology, BR 158, km 405, Laranjeiras do Sul, PR, Brazil
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9
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Gross KN, Harty PS, Krieger JM, Mumford PW, Sunderland KL, Hagele AM, Kerksick CM. Milk or Kefir, in Comparison to Water, Do Not Enhance Running Time-Trial Performance in Endurance Master Athletes. Nutrients 2024; 16:717. [PMID: 38474845 DOI: 10.3390/nu16050717] [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: 01/19/2024] [Revised: 02/21/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
This study compared flavored kefir (KFR) and flavored milk (MLK) as a recovery drink in endurance master athletes. Using a randomized, placebo-controlled, non-blinded crossover design, 11 males and females completed three testing visits whilst acutely ingesting either KFR, MLK, or water as a placebo (PLA). KFR supplementation occurred for 14 days before the KFR-testing day, followed by a 3-week washout period. Testing visits consisted of an exhausting-exercise (EE) bout, a 4-h rest period where additional carbohydrate feeding was provided, and a treadmill 5 km time trial (TT). The Gastrointestinal Symptom Rating Scale (GSRS) survey was assessed at four timepoints. Blood was collected at baseline and after the TT and was analyzed for I-FABP levels. No significant difference (PLA: 33:39.1 ± 6:29.0 min, KFR: 33:41.1 ± 5:44.4 min, and MLK: 33:36.2 ± 6:40.5 min, p = 0.99) was found between the groups in TT performance. The KFR GSRS total score was significantly lower than the PLA after EE (p = 0.005). No differences in I-FABP were observed between conditions. In conclusion, acute KFR supplementation did not impact TT performance or I-FABP levels but may have reduced subjective GI symptoms surrounding exercise when compared to MLK or PLA.
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Affiliation(s)
- Kristen N Gross
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
| | - Patrick S Harty
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
| | - Joesi M Krieger
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
| | - Petey W Mumford
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
| | - Kyle L Sunderland
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
| | - Anthony M Hagele
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
| | - Chad M Kerksick
- Exercise and Performance Nutrition Laboratory, College of Science, Technology and Health, Lindenwood University, St. Charles, MO 63301, USA
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10
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Gupta VK, Rajendraprasad S, Ozkan M, Ramachandran D, Ahmad S, Bakken JS, Laudanski K, Gajic O, Bauer B, Zec S, Freeman DW, Khanna S, Shah A, Skalski JH, Sung J, Karnatovskaia LV. Safety, feasibility, and impact on the gut microbiome of kefir administration in critically ill adults. BMC Med 2024; 22:80. [PMID: 38378568 PMCID: PMC10880344 DOI: 10.1186/s12916-024-03299-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Accepted: 02/12/2024] [Indexed: 02/22/2024] Open
Abstract
BACKGROUND Dysbiosis of the gut microbiome is frequent in the intensive care unit (ICU), potentially leading to a heightened risk of nosocomial infections. Enhancing the gut microbiome has been proposed as a strategic approach to mitigate potential adverse outcomes. While prior research on select probiotic supplements has not successfully shown to improve gut microbial diversity, fermented foods offer a promising alternative. In this open-label phase I safety and feasibility study, we examined the safety and feasibility of kefir as an initial step towards utilizing fermented foods to mitigate gut dysbiosis in critically ill patients. METHODS We administered kefir in escalating doses (60 mL, followed by 120 mL after 12 h, then 240 mL daily) to 54 critically ill patients with an intact gastrointestinal tract. To evaluate kefir's safety, we monitored for gastrointestinal symptoms. Feasibility was determined by whether patients received a minimum of 75% of their assigned kefir doses. To assess changes in the gut microbiome composition following kefir administration, we collected two stool samples from 13 patients: one within 72 h of admission to the ICU and another at least 72 h after the first stool sample. RESULTS After administering kefir, none of the 54 critically ill patients exhibited signs of kefir-related bacteremia. No side effects like bloating, vomiting, or aspiration were noted, except for diarrhea in two patients concurrently on laxatives. Out of the 393 kefir doses prescribed for all participants, 359 (91%) were successfully administered. We were able to collect an initial stool sample from 29 (54%) patients and a follow-up sample from 13 (24%) patients. Analysis of the 26 paired samples revealed no increase in gut microbial α-diversity between the two timepoints. However, there was a significant improvement in the Gut Microbiome Wellness Index (GMWI) by the second timepoint (P = 0.034, one-sided Wilcoxon signed-rank test); this finding supports our hypothesis that kefir administration can improve gut health in critically ill patients. Additionally, the known microbial species in kefir were found to exhibit varying levels of engraftment in patients' guts. CONCLUSIONS Providing kefir to critically ill individuals is safe and feasible. Our findings warrant a larger evaluation of kefir's safety, tolerability, and impact on gut microbiome dysbiosis in patients admitted to the ICU. TRIAL REGISTRATION NCT05416814; trial registered on June 13, 2022.
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Affiliation(s)
- Vinod K Gupta
- Microbiome Program, Center for Individualized Medicine, Mayo Clinic, Rochester, MN, USA
- Division of Surgery Research, Department of Surgery, Mayo Clinic, Rochester, MN, USA
| | - Sanu Rajendraprasad
- Division of Pulmonary and Critical Care Medicine, Mayo Clinic, Rochester, MN, USA
| | - Mahmut Ozkan
- Division of Pulmonary and Critical Care Medicine, Mayo Clinic, Rochester, MN, USA
| | | | - Sumera Ahmad
- Division of Pulmonary and Critical Care Medicine, Mayo Clinic, Rochester, MN, USA
| | - Johan S Bakken
- Section of Infectious Diseases, St Luke's Hospital, Duluth, MN, USA
| | - Krzysztof Laudanski
- Department of Anesthesiology and Perioperative Care, Mayo Clinic, Rochester, MN, USA
| | - Ognjen Gajic
- Division of Pulmonary and Critical Care Medicine, Mayo Clinic, Rochester, MN, USA
| | - Brent Bauer
- Department of Internal Medicine, Mayo Clinic, Rochester, MN, USA
| | - Simon Zec
- Department of Anesthesiology and Perioperative Care, Beth Israel Deaconess Medical Center, Boston, MA, USA
| | - David W Freeman
- Department of Neurologic Surgery, Mayo Clinic, Jacksonville, FL, USA
| | - Sahil Khanna
- Division of Gastroenterology, Department of Medicine, Mayo Clinic, Rochester, MN, USA
| | - Aditya Shah
- Division of Public Health, Infectious Diseases, and Occupational Medicine, Department of Medicine, Mayo Clinic, Rochester, MN, USA
| | - Joseph H Skalski
- Division of Pulmonary and Critical Care Medicine, Mayo Clinic, Rochester, MN, USA
| | - Jaeyun Sung
- Microbiome Program, Center for Individualized Medicine, Mayo Clinic, Rochester, MN, USA.
- Division of Surgery Research, Department of Surgery, Mayo Clinic, Rochester, MN, USA.
- Division of Rheumatology, Department of Medicine, Mayo Clinic, Rochester, MN, USA.
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Albuquerque Pereira MDF, Matias Albuini F, Gouveia Peluzio MDC. Anti-inflammatory pathways of kefir in murine model: a systematic review. Nutr Rev 2024; 82:210-227. [PMID: 37203423 DOI: 10.1093/nutrit/nuad052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/20/2023] Open
Abstract
CONTEXT Kefir consumption has been associated with immune response modulation, antioxidant, and anti-inflammatory effects. OBJECTIVE The objective of this systematic review was to investigate the role of kefir against inflammation and the main response mechanisms involved in this process in a murine model. DATA SOURCES The searches were searched in the PubMed, Science Direct, and LILACS databases. Only murine model studies, according to PRISMA guidelines, published in the past 10 years were included. STUDY SELECTION Only articles about original and placebo-controlled experiments in murine models used to investigate the anti-inflammatory mechanisms of kefir were considered. Of the articles found, 349 were excluded according to the following criteria: duplicate articles (n = 99), off-topic title and abstract (n = 157), reviews (n = 47), studies in vitro (n = 29), and studies with humans (n = 17). In total, 23 studies were included in this review. DATA EXTRACTION Two independently working authors assessed the risk of bias and extracted data from the included studies. RESULTS Kefir consumption had positive effects on inflammation modulation. The main mechanisms involved were the reduction of pro-inflammatory and molecular markers; reduction in inflammatory infiltrate in tissues, serum biomarkers, risk factors for chronic diseases, and parasitic infection; composition and metabolic activity change of intestinal microbiota and mycobiota; activation of humoral and cellular immunity; and modulation of oxidative stress. CONCLUSIONS Kefir modulates the immune system in different experimental models, among other secondary outcomes, to improve overall health. The beverage reduces inflammation through the alternation between innate, Th1, and Th2 responses, reducing levels of pro-inflammatory cytokines while increasing those of anti-inflammatory ones. In addition, it also mediates immunomodulatory and protective effects through the numerous molecular biomarkers and organic acids produced and secreted by kefir in the intestinal microbiota. The health-promoting effects attributed to kefir may help in the different treatments of inflammatory, chronic, and infectious diseases in the population.
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Affiliation(s)
- Mariana de Fátima Albuquerque Pereira
- Food Analysis and Nutritional Biochemistry Laboratories, Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Fernanda Matias Albuini
- Molecular Biotechnology Laboratory. Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
| | - Maria do Carmo Gouveia Peluzio
- Food Analysis and Nutritional Biochemistry Laboratories, Department of Nutrition and Health, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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12
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Casimero C, Smith RB, Davis J. Integration of Riboflavin-Modified Carbon Fiber Mesh Electrode Systems in a 3D-Printed Catheter Hub. MICROMACHINES 2023; 15:79. [PMID: 38258198 PMCID: PMC10818592 DOI: 10.3390/mi15010079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 12/27/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024]
Abstract
BACKGROUND Catheter line infection is a common complication within clinical environments, and there is a pressing need for technological options to aid in reducing the possibility of sepsis. The early identification of contamination could be pivotal in reducing cases and improving outcomes. METHOD A sensing rationale based on a riboflavin-modified electrode system integrated within a modified 3D-printed catheter needle-free connector is proposed, which can monitor changes in pH brought about by bacterial contamination. RESULTS Riboflavin, vitamin B2, is a biocompatible chemical that possesses a redox-active flavin core that is pH dependent. The oxidation peak potential of the adsorbed riboflavin responds linearly to changes in pH with a near-Nernstian behavior of 63 mV/pH unit and is capable of accurately monitoring the pH of an authentic IV infusate. CONCLUSIONS The proof of principle is demonstrated with an electrode-printed hub design offering a valuable foundation from which to explore bacterial interactions within the catheter lumen with the potential of providing an early warning of contamination.
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Affiliation(s)
| | - Robert B. Smith
- Institute for Materials and Investigative Sciences, University of Central Lancashire, Preston PR1 2HE, UK;
| | - James Davis
- School of Engineering, Ulster University, Belfast BT15 1ED, UK;
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Yerlikaya O. A review of fermented milks: potential beneficial effects on human nutrition and health. Afr Health Sci 2023; 23:498-507. [PMID: 38974284 PMCID: PMC11225442 DOI: 10.4314/ahs.v23i4.54] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024] Open
Abstract
Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on mineral metabolism, reduce lactose intolerance symptoms and cholesterol levels. In addition to these effects, it has many other beneficial effects such as positive effects on type 2 diabetes and hypertension, antimutagen and antioxidant effects, and reduction of allergic symptoms. Dairy products including fermented milk are known to be the main carrier of probiotic microorganisms, and many clinical studies show the effects of probiotic strains on health. In this study, the effects of fermented milks on human nutrition and health are mentioned.
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Affiliation(s)
- Oktay Yerlikaya
- Ege University, Faculty of Agriculture, Department of Dairy Technology, 35100, Bornova-Izmir, Turkey
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14
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Travičić V, Šovljanski O, Tomić A, Perović M, Milošević M, Ćetković N, Antov M. Augmenting Functional and Sensorial Quality Attributes of Kefir through Fortification with Encapsulated Blackberry Juice. Foods 2023; 12:4163. [PMID: 38002220 PMCID: PMC10670563 DOI: 10.3390/foods12224163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2023] [Revised: 11/10/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
Kefir is a fermented dairy product claimed to confer many health-promoting effects, but its acidic taste is not appealing to some consumers. Therefore, the aim of this study was to enhance the functional and sensorial quality attributes of kefir through fortification with encapsulated blackberry juice (EBJ). The blackberry juice was successfully encapsulated via freeze-drying using lentil protein isolate (LPI) as the carrier. The encapsulated blackberry juice showed good physicochemical, functional, and morphological properties, as well as microbiological safety for use as a food additive. The kefir was fortified with EBJ in concentrations of 1, 2.5, 5, and 7.5% (w/w), stored for up to 28 days under refrigeration, and periodically evaluated. Parameters such as the viscosity, titrable acidity, and pH indicate that the kefir fortification did not affect its stability during storage. EBJ significantly increased the antioxidant properties of the kefir, depending on the fortification level. Additionally, all the fortified samples provided more anthocyanins than the daily recommended intake. Microbiological profiling demonstrated that good laboratory practice and hygiene were implemented during the experiments. Finally, the panelists showed that higher EBJ concentrations in the kefir resulted in greater overall acceptability, indicating that this encapsulate has the potential to be a substitute synthetic color additive in the dairy industry.
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Affiliation(s)
- Vanja Travičić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (A.T.); (M.P.); (M.M.); (M.A.)
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (A.T.); (M.P.); (M.M.); (M.A.)
| | - Ana Tomić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (A.T.); (M.P.); (M.M.); (M.A.)
| | - Milica Perović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (A.T.); (M.P.); (M.M.); (M.A.)
| | - Maja Milošević
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (A.T.); (M.P.); (M.M.); (M.A.)
| | - Nenad Ćetković
- Medical Faculty, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia;
| | - Mirjana Antov
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Š.); (A.T.); (M.P.); (M.M.); (M.A.)
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15
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Valletta M, Campolattano N, De Chiara I, Marasco R, Singh VP, Muscariello L, Pedone PV, Chambery A, Russo R. A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir. Food Res Int 2023; 173:113298. [PMID: 37803610 DOI: 10.1016/j.foodres.2023.113298] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/14/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
Consumer attention to functional foods containing probiotics is growing because of their positive effects on human health. Kefir is a fermented milk beverage produced by bacteria and yeasts. Given the emerging kefir market, there is an increasing demand for new methodologies to certify product claims such as colony-forming units/g and bacterial taxa. MALDI-TOF MS proved to be useful for the detection/identification of bacteria in clinical diagnostics and agri-food applications. Recently, LC-MS/MS approaches have also been applied to the identification of proteins and proteotypic peptides of lactic acid bacteria in fermented food matrices. Here, we developed an innovative nanoLC-ESI-MS/MS-based methodology for profiling lactic acid bacteria in commercial and artisanal milk kefir products as well as in kefir grains at the genus, species and subspecies level. The proposed workflow enables the authentication of kefir label claims declaring the presence of probiotic starters. An overview of the composition of lactic acid bacteria was also obtained for unlabelled kefir highlighting, for the first time, the great potential of LC-MS/MS as a sensitive tool to assess the authenticity of fermented foods.
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Affiliation(s)
- Mariangela Valletta
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Nicoletta Campolattano
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Ida De Chiara
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Rosangela Marasco
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Vikram Pratap Singh
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Lidia Muscariello
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Paolo Vincenzo Pedone
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy
| | - Angela Chambery
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy.
| | - Rosita Russo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania "Luigi Vanvitelli", 81100 Caserta, Italy.
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16
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Xue W, Yuan X, Ji Z, Li H, Yao Y. Nutritional ingredients and prevention of chronic diseases by fermented koumiss: a comprehensive review. Front Nutr 2023; 10:1270920. [PMID: 37927510 PMCID: PMC10620529 DOI: 10.3389/fnut.2023.1270920] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 10/06/2023] [Indexed: 11/07/2023] Open
Abstract
Koumiss, a traditional fermented dairy product made from fresh mare milk, is a sour beverage that contains an abundance of microbial communities, including lactic acid bacteria, yeast and others. Firstly, probiotics such as Lacticaseibacillus in koumiss can induce the secretion of immunoglobulin G in serum and interleukin-2 in the spleen while beneficial Saccharomyces can secrete antibacterial compounds such as citric acid and ascorbic acid for specific immunopotentiation. Additionally, more isoflavone in koumiss can regulate estrogen levels by binding to its receptors to prevent breast cancer directly. Bile salts can be converted into bile acids such as taurine or glycine by lactic acid bacteria to lower cholesterol levels in vivo. Butyric acid secretion would be increased to improve chronic gastrotis by regulating intestinal flora with lactic acid bacteria. Finally, SCFA and lCFA produced by Lacticaseibacillus inhibit the reproduction of pathogenic microorganisms for diarrhea prevention. Therefore, exploring the mechanisms underlying multiple physiological functions through utilizing microbial resources in koumiss represents promising avenues for ameliorating chronic diseases.
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Affiliation(s)
| | | | - Zhaojun Ji
- College of Life Science and Food Engineering, Inner Mongolia Minzu University, Tongliao, Inner Mongolia, China
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17
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Abstract
For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods and beverages. Recent sequencing surveys of ferments have mapped patterns of microbial diversity across space, time, and production practices. But a mechanistic understanding of how fermented food microbiomes assemble has only recently begun to emerge. Using three foods as case studies (surface-ripened cheese, sourdough starters, and fermented vegetables), we use an ecological and evolutionary framework to identify how microbial communities assemble in ferments. By combining in situ sequencing surveys with in vitro models, we are beginning to understand how dispersal, selection, diversification, and drift generate the diversity of fermented food communities. Most food producers are unaware of the ecological processes occurring in their production environments, but the theory and models of ecology and evolution can provide new approaches for managing fermented food microbiomes, from farm to ferment.
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Affiliation(s)
- Nicolas L Louw
- Department of Biology, Tufts University, Medford, Massachusetts, USA; , , , ,
| | - Kasturi Lele
- Department of Biology, Tufts University, Medford, Massachusetts, USA; , , , ,
| | - Ruby Ye
- Department of Biology, Tufts University, Medford, Massachusetts, USA; , , , ,
| | - Collin B Edwards
- Department of Biology, Tufts University, Medford, Massachusetts, USA; , , , ,
- School of Biological Sciences, Washington State University, Vancouver, Washington, USA
| | - Benjamin E Wolfe
- Department of Biology, Tufts University, Medford, Massachusetts, USA; , , , ,
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18
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Albuquerque Pereira MDF, Morais de Ávila LG, Ávila Alpino GDC, Dos Santos Cruz BC, Almeida LF, Macedo Simões J, Ladeira Bernardes A, Xisto Campos I, de Oliveira Barros Ribon A, de Oliveira Mendes TA, Gouveia Peluzio MDC. Milk kefir alters fecal microbiota impacting gut and brain health in mice. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12630-0. [PMID: 37389589 DOI: 10.1007/s00253-023-12630-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/31/2023] [Accepted: 06/07/2023] [Indexed: 07/01/2023]
Abstract
Kefir is a fermented beverage made of a symbiotic microbial community that stands out for health benefits. Although its microbial profile is still little explored, its effects on modulation of gut microbiota and production of short-chain fatty acids (SCFAs) seems to act by improving brain health. This work aimed to analyze the microbiota profile of milk kefir and its effect on metabolism, oxidative stress, and in the microbiota-gut-brain axis in a murine model. The experimental design was carried out using C57BL-6 mice (n = 20) subdivided into groups that received 0.1 mL water or 0.1 mL (10% w/v) kefir. The kefir proceeded to maturation for 48 h, and then it was orally administered, via gavage, to the animals for 4 weeks. Physicochemical, microbiological, antioxidant analyzes, and microbial profiling of milk kefir beverage were performed as well as growth parameters, food intake, serum markers, oxidative stress, antioxidant enzymes, SCFAs, and metabarcoding were analyzed in the mice. Milk kefir had 76.64 ± 0.42% of free radical scavenging and the microbiota composed primarily by the genus Comamonas. Moreover, kefir increased catalase and superoxide dismutase (colon), and SCFAs in feces (butyrate), and in the brain (butyrate and propionate). Kefir reduced triglycerides, uric acid, and affected the microbiome of animals increasing fecal butyrate-producing bacteria (Lachnospiraceae and Lachnoclostridium). Our results on the brain and fecal SCFAs and the antioxidant effect found were associated with the change in the gut microbiota caused by kefir, which indicates that kefir positively influences the gut-microbiota-brain axis and contributes to the preservation of gut and brain health. KEY POINTS: • Milk kefir modulates fecal microbiota and SCFA production in brain and colon. • Kefir treatment increases the abundance of SCFA-producing bacteria. • Milk kefir increases antioxidant enzymes and influences the metabolism of mice.
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Affiliation(s)
| | - Larissa Gabriela Morais de Ávila
- Interunit Postgraduate Program in Bioinformatics, Universidade Federal de Minas Gerais, Av. Pres. Antônio Carlos, 6627 - Pampulha, Belo Horizonte, Minas Gerais, 31270-901, Brazil
| | - Gabriela de Cássia Ávila Alpino
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil
| | - Bruna Cristina Dos Santos Cruz
- Biological Sciences and Health Institute, Universidade Federal de Viçosa Campus Rio Paranaíba, Rodovia BR230 KM 7, Rio Paranaíba, Minas Gerais, Brazil
| | - Lucas Filipe Almeida
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Jordana Macedo Simões
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Andressa Ladeira Bernardes
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil
| | - Iasmim Xisto Campos
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil
| | - Andréa de Oliveira Barros Ribon
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Tiago Antônio de Oliveira Mendes
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N., Viçosa, Minas Gerais, 36570-900, Brazil
| | - Maria do Carmo Gouveia Peluzio
- Department of Nutrition and Health, Universidade Federal de Viçosa, Av. P.H. Rolfs, S/N, Viçosa, Minas Gerais, 36570-900, Brazil.
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Albuquerque Pereira MDF, Morais de Ávila LG, Dos Santos Cruz BC, Campos Silva B, Licursi de Oliveira L, Vilela Gonçalves R, de Oliveira Barros Ribon A, de Oliveira Mendes TA, Gouveia Peluzio MDC. The role of IL-10 in regulating inflammation and gut microbiome in mice consuming milk kefir and orally challenged with S. Typhimurium. Food Funct 2023; 14:3804-3814. [PMID: 37000521 DOI: 10.1039/d2fo04063h] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
Abstract
Kefir has been suggested as a possible bacterial prophylaxis against Salmonella and IL-10 production seems to be crucial in the pathogenesis of salmonellosis in mice. This study evaluated the role of IL-10 in the inflammation and gut microbiome in mice consuming milk kefir and orally challenged with Salmonella enterica serovar Typhimurium. C57BL wild type (WT) (n = 40) and C57BL IL-10-/- (KO) (n = 40) mice were subdivided into eight experimental groups either treated or not with kefir. In the first 15 days, the water groups received filtered water (0.1 mL) while the kefir groups received milk kefir (10% w/v) orally by gavage. Then, two groups of each strain received a single dose (0.1 mL) of the inoculum of S. Typhimurium (ATCC 14028, dose: 106 CFU mL-1). After four weeks, the animals were euthanized to remove the colon for further analysis. Kefir prevented systemic infections only in IL-10-/- mice, which were able to survive, regulate cytokines, and control colon inflammation. The abundance in Lachnospiraceae and Roseburia, and also the higher SCFA production in the pre-infection, showed that kefir has a role in intestinal health and protection, colonizing and offering competition for nutrients with the pathogen as well as acting in the regulation of salmonella infectivity only in the absence of IL-10. These results demonstrate the role of IL-10 in the prognosis of salmonellosis and how milk kefir can be used in acute infections.
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Affiliation(s)
| | - Larissa Gabriela Morais de Ávila
- Interunit Postgraduate Program in Bioinformatics, Universidade Federal de Minas Gerais - UFMG, Belo Horizonte, Minas Gerais, Brazil.
| | - Bruna Cristina Dos Santos Cruz
- Biological Sciences and Health Institute, Rodovia BR230 KM 7, Rio Paranaíba - MG, Universidade Federal de Viçosa, Brazil.
| | - Bruno Campos Silva
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa - UFV, Viçosa, Minas Gerais, Brazil.
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The Role of Diet as a Modulator of the Inflammatory Process in the Neurological Diseases. Nutrients 2023; 15:nu15061436. [PMID: 36986165 PMCID: PMC10057655 DOI: 10.3390/nu15061436] [Citation(s) in RCA: 23] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/10/2023] [Accepted: 03/12/2023] [Indexed: 03/19/2023] Open
Abstract
Neurological diseases are recognized as major causes of disability and mortality worldwide. Due to the dynamic progress of diseases such as Alzheimer’s disease (AD), Parkinson’s Disease (PD), Schizophrenia, Depression, and Multiple Sclerosis (MD), scientists are mobilized to look for new and more effective methods of interventions. A growing body of evidence suggests that inflammatory processes and an imbalance in the composition and function of the gut microbiome, which play a critical role in the pathogenesis of various neurological diseases and dietary interventions, such as the Mediterranean diet the DASH diet, or the ketogenic diet can have beneficial effects on their course. The aim of this review was to take a closer look at the role of diet and its ingredients in modulating inflammation associated with the development and/or progression of central nervous system diseases. Presented data shows that consuming a diet abundant in fruits, vegetables, nuts, herbs, spices, and legumes that are sources of anti-inflammatory elements such as omega-3 fatty acids, polyphenols, vitamins, essential minerals, and probiotics while avoiding foods that promote inflammation, create a positive brain environment and is associated with a reduced risk of neurological diseases. Personalized nutritional interventions may constitute a non-invasive and effective strategy in combating neurological disorders.
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Pramanik S, Venkatraman S, Karthik P, Vaidyanathan VK. A systematic review on selection characterization and implementation of probiotics in human health. Food Sci Biotechnol 2023; 32:423-440. [PMID: 36911328 PMCID: PMC9992678 DOI: 10.1007/s10068-022-01210-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 10/29/2022] [Accepted: 11/14/2022] [Indexed: 01/12/2023] Open
Abstract
Probiotics are live bacteria found in food that assist the body's defence mechanisms against pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health, the immune system, and brain function, among other factors. They've furthermore been shown to help with constipation, high blood pressure, and skin issues. The global probiotics market has been incrementally growing in recent years, as consumers' demand for healthy diets and wellness has continued to increase. This has prompted the food industry to develop new probiotic-containing food products, as well as researchers to explore their specific characteristics and impacts on human health. Although most probiotics are fastidious microorganisms that are nutritionally demanding and sensitive to environmental conditions, they become less viable as they are processed and stored. In this review we studied the current literature on the fundamental idea of probiotic bacteria, their medical benefits, and their selection, characterization, and implementations. Graphical Abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
| | - Pothiyappan Karthik
- Department of Food Biotechnology, Karpagam Academic of Higher Education, Coimbatore, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), 603 203, Kattankulathur, India
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22
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Kairey L, Leech B, El-Assaad F, Bugarcic A, Dawson D, Lauche R. The effects of kefir consumption on human health: a systematic review of randomized controlled trials. Nutr Rev 2023; 81:267-286. [PMID: 35913411 DOI: 10.1093/nutrit/nuac054] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
CONTEXT Kefir, a traditional, fermented-milk beverage, has increasingly been promoted for various health benefits. The evidence from systematic reviews, however, is limited. OBJECTIVE Evidence from randomized controlled trials testing oral consumption of fermented-milk kefir on any outcome of human health or disease. DATA SOURCES A systematic search of 4 electronic databases (PubMed, Scopus, Allied and Complementary Medicine Database, and Cochrane Trials) from inception to July 31, 2021, was conducted. DATA EXTRACTION Data extraction and risk-of-bias assessments were conducted by 2 reviewers independently. DATA ANALYSIS A total of 18 publications reporting the results of 16 studies were included. Per the narrative analysis, fermented-milk kefir may have potential as a complementary therapy in reducing oral Streptococcus mutans, thereby reducing dental caries risk, and in Helicobacter pylori eradication therapy. Kefir may further aid treatment of adult dyslipidemia and hypertension, although evidence was very limited. Safety was only assessed in 5 of the 18 included publications, and 12 of the studies had an overall high risk for bias. CONCLUSION Kefir is a dairy product with a unique microbiological profile that appears to be a safe for generally healthy populations to consume. However, efficacy and safety data from high-quality human trials are essential before any recommendations may be made for conditions of the oral and gastric microbiota and metabolic health. SYSTEMATIC REVIEW REGISTRATION PROSPERO registration no. CRD42020211494.
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Affiliation(s)
- Lana Kairey
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | - Bradley Leech
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | - Fatima El-Assaad
- is with the University of New South Wales (UNSW) Microbiome Research Centre, St George and Sutherland Clinical School, UNSW Sydney, Sydney, New South Wales, Australia
| | - Andrea Bugarcic
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
| | - Drew Dawson
- is with the Central Queensland University, Wayville, South Australia, Australia
| | - Romy Lauche
- are with the National Centre for Naturopathic Medicine, Southern Cross University, Lismore, New South Wales, Australia
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23
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Alhssan E, Ercan SŞ, Bozkurt H. Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage. Foods 2023; 12:foods12030662. [PMID: 36766188 PMCID: PMC9914877 DOI: 10.3390/foods12030662] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/19/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the viability of Lactobacillus acidophilus and Bifidobacterium lactis. In addition, some physicochemical variables of kefir were investigated. The addition of flaxseed mucilage and gum arabic significantly (p ˂ 0.05) increased the growth of both Lactobacillus acidophilus and Bifidobacterium lactis compared to the control. Samples enriched with flaxseed mucilage and gum arabic had significantly (p ˂ 0.05) reduced pH and increased viscosity. Flaxseed mucilage and gum arabic significantly (p ˂ 0.05) changed the color parameters L*, a*, and b*. However, as the concentration of flaxseed mucilage increased, the L* value decreased. Moreover, adding flaxseed mucilage and gum arabic into kefir increased (p ˂ 0.05) the protein content. These results showed that flaxseed mucilage and gum arabic could be used to increase the survival of probiotic cultures in kefir without changing its physicochemical properties.
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Affiliation(s)
- Eiman Alhssan
- Institute of Sciences, Department of Biochemistry Science and Technology, University of Gaziantep, 27310 Gaziantep, Turkey
| | - Songül Şahin Ercan
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
| | - Hüseyin Bozkurt
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, 27310 Gaziantep, Turkey
- Correspondence:
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24
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dos Santos DC, da Oliveira Filho JG, Andretta JR, Silva FG, Egea MB. Challenges in maintaining the probiotic potential in alcoholic beverage development. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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25
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Magouz O, Mehanna N, Khalifa M, Sakr H, Gensberger-Reigl S, Dalabasmaz S, Pischetsrieder M. Profiles, antioxidative and ACE inhibitory activity of peptides released from fermented buttermilk before and after simulated gastrointestinal digestion. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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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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27
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Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goat cheeses are in high demand. However, goat cheese generates goat milk whey with high contamination loads, and, therefore, it must be adequately treated before being discharged into ecosystems. This research aims to use a mixture of tree tomato, common strawberry juices, and goat’s milk whey, to be statically fermented by milk and water kefir grains (WKG) for 48 h. For this, a dual mixture design of L-optimal response surface methodology was carried out to find the conditions that maximized all the responses evaluated (lactic-acid bacteria and yeasts concentrations and the overall acceptability assessed on a 7-point scale). Experiments were carried out in San Gabriel, Ecuador. Temperatures during the day and night were 20.2 ± 0.3 °C and 18.7 ± 0.3 °C, respectively. Three conditions were selected, where the highest response values were reached. Complementary experiments demonstrated the validity of the models. When comparing the results of the present study with similar ones carried out previously, higher values were observed in the concentration of yeasts, which seems related to the presence of the WKG. It is concluded that they could be suitable functional beverage candidates.
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28
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Brasiel PGDA, Costa de Almeida T, Mateus K, Fernandes de Carvalho A, Potente Dutra Luquetti SC, Gouveia Peluzio MDC. Maintenance of Probiotic Characteristics of Dry Kefir: Is It Possible? JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2020.1862010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
| | | | - Kácia Mateus
- Departamento De Nutrição, Universidade Federal de Juiz de Fora, Juiz De Fora, Brazil
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29
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Rutkowska J, Antoniewska-Krzeska A, Żbikowska A, Cazón P, Vázquez M. Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers. Molecules 2022; 27:molecules27175386. [PMID: 36080153 PMCID: PMC9457958 DOI: 10.3390/molecules27175386] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 12/05/2022] Open
Abstract
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
- Correspondence:
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Anna Żbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland
| | - Patricia Cazón
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary, University of Santiago de Compostela, 27002 Lugo, Spain
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30
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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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31
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Rahmani B, Alimadadi N, Attaran B, Nasr S. Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties. Lett Appl Microbiol 2022; 75:1264-1274. [PMID: 35879830 DOI: 10.1111/lam.13794] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/28/2022]
Abstract
Milk kefir is a fermented dairy product with numerous attributed health benefits due to the presence of a complex eukaryotic and prokaryotic microbiota. In this study, a total number of 26 yeast isolates were obtained from eight kefir samples from three different cities of Iran. The isolates belonged to Kluyveromyces marxianus, Saccharomyces cerevisiae, Pichia fermentans and P. kudriavzevii. The potential probiotic characteristics of the isolates were evaluated based on their ability to tolerate the stimulated condition of the gastrointestinal tract. In addition, hemolytic activity, adherence to different solvents, auto-aggregation, adhesion to the epithelial intestine-derived cells and antimicrobial activity of the selected isolates were evaluated. Overall, four yeast strains (three strains of S. cerevisiae and one strain of P. fermentans) showed resistance and survival ability against the gastrointestinal physiological conditions including acidic pH, presence of bile salt and digestive enzymes. They were able to grow at 37 °C and had the capacity to adhere to epithelial intestine-derived cells. These results suggest that the selected strains can be proper candidates as probiotic yeast strains for the development of novel functional foods.
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Affiliation(s)
- B Rahmani
- Department of Microbial Biotechnology, Faculty of Basic Sciences and Advanced Technologies in Biology, University of Science and Culture, Tehran, Iran
| | - N Alimadadi
- Department of Biology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - B Attaran
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - S Nasr
- Department of Microbial Biotechnology, Faculty of Basic Sciences and Advanced Technologies in Biology, University of Science and Culture, Tehran, Iran.,Microorganisms Bank, Iranian Biological Resource Center (IBRC), ACECR, Tehran, Iran
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32
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Tullio V. Yeast Genomics and Its Applications in Biotechnological Processes: What Is Our Present and Near Future? J Fungi (Basel) 2022; 8:jof8070752. [PMID: 35887507 PMCID: PMC9315801 DOI: 10.3390/jof8070752] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/17/2022] [Accepted: 07/18/2022] [Indexed: 11/25/2022] Open
Abstract
Since molecular biology and advanced genetic techniques have become important tools in a variety of fields of interest, including taxonomy, identification, classification, possible production of substances and proteins, applications in pharmacology, medicine, and the food industry, there has been significant progress in studying the yeast genome and its potential applications. Because of this potential, as well as their manageability, safety, ease of cultivation, and reproduction, yeasts are now being extensively researched in order to evaluate a growing number of natural and sustainable applications to provide many benefits to humans. This review will describe what yeasts are, how they are classified, and attempt to provide a rapid overview of the many current and future applications of yeasts. The review will then discuss how yeasts—including those molecularly modified—are used to produce biofuels, proteins such as insulin, vaccines, probiotics, beverage preparations, and food additives and how yeasts could be used in environmental bioremediation and biocontrol for plant infections. This review does not delve into the issues raised during studies and research, but rather presents the positive outcomes that have enabled several industrial, clinical, and agricultural applications in the past and future, including the most recent on cow-free milk.
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Affiliation(s)
- Vivian Tullio
- Department Public Health and Pediatrics, Microbiology Division, University of Turin, Via Santena 9, 10126 Torino, Italy
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33
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Yilmaz B, Sharma H, Melekoglu E, Ozogul F. Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101592] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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34
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Comparative antioxidant potential of kefir and yogurt of bovine and non-bovine origins. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1307-1316. [PMID: 35250056 PMCID: PMC8882549 DOI: 10.1007/s13197-021-05139-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2021] [Accepted: 05/12/2021] [Indexed: 01/10/2023]
Abstract
The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4 ºC. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P < 0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL-1) showed the highest TPC followed by cow kefir (65-73.15 mg GAE 100 mL-1), camel kefir (61.2-69.91 mg GAE 100 mL-1) and goat kefir (58.31-73.5 mg GAE 100 mL-1) (P < 0.05). Camel yogurt possesses the highest TPC (56.5-68.25 mg GAE 100 mL-1) followed by ewe (40.32-46.5 mg GAE 100 mL-1), cow (29.5-35.5 mg GAE 100 mL-1) and goat (20.03-26.85 mg GAE 100 mL-1) yogurt (P < 0.05). According to DPPH, FRAP, and ABTS results, the antioxidant activity of samples was as follows in descending order: ewe kefir, camel kefir, ewe yogurt, camel yogurt, cow kefir, goat kefir, goat yogurt, cow yogurt. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05139-9.
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35
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Naz SS, Malik T. Summary of Probiotic Potential of the Kefir for the Prevention and Alleviation of Functional GI Diseases. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220321140726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Functional Gastrointestinal (GI) disease is a term that refers to a range
of disease conditions involving chronic diarrhea, irritable bowel syndrome, constipation,
inflammatory bowel disease (IBD), and lactose intolerance. Statistical reports have documented
>40% of the world's population is being afflicted by functional GI disorders. Consequences of
frequent intake of antibiotics include mortality of gut microflora, antibiotic-associated diarrhea,
the establishment of antibiotic resistance, and inference with healthy bodily functions. To
overcome the harms of antibiotics, studies are being conducted to determine the potential of
probiotics as alternatives to antibiotics.
Aim of Study:
The purpose of constructing this literature review is to outline the potential
attributes of Kefir and to assess the solitary efficiency of this beverage in the amelioration of GI
disease conditions.
Methodology:
Extraction of data entailed digging of literature hubs including PubMed, PubMed
Central, Research Gate, Science Direct, and Google Scholar, employing a different combination
of keywords to retrieve substantial details. Selection criteria of the articles involved the
published reports of preceding 10 years (2012-2021) that exhibited relevancy with the topic
Conclusion:
Kefir grains having different origins provide a distinct array of antimicrobial
spectrums and are found to be effective against different pathogens. IBDs, diarrheal sicknesses,
and constipation can be alleviated by the consumption of this beverage. Moreover, the probioticantibiotic combination is also essential for the mitigation of several diseases. The synergistic
impact of several microbial strains is vital for the treatment of celiac disease. Lactose maldigestion can be relieved by the consumption of kefir having β-galactosidase enzyme activity.
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Affiliation(s)
- Sheikh Saba Naz
- Microbiology, Science, Jinnah University for Women, Karachi, Pakistan
| | - Taqdees Malik
- Microbiology, Science, Jinnah University for Women, Karachi, Pakistan
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Yousefvand A, Huang X, Zarei M, Saris PEJ. Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture. Foods 2022; 11:foods11040523. [PMID: 35205998 PMCID: PMC8871425 DOI: 10.3390/foods11040523] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 11/29/2022] Open
Abstract
The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (p < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (p > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples (p < 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria (p > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.
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Affiliation(s)
- Amin Yousefvand
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, P.O. Box 6135783-151, Ahvaz 61, Iran;
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 9, P.O. Box 56, FI-00014 Helsinki, Finland;
- Correspondence: ; Tel.: +358-468492855
| | - Xin Huang
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Agnes Sjöberginkatu 2, P.O. Box 66, FI-00014 Helsinki, Finland;
| | - Mehdi Zarei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, P.O. Box 6135783-151, Ahvaz 61, Iran;
| | - Per Erik Joakim Saris
- Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Viikinkaari 9, P.O. Box 56, FI-00014 Helsinki, Finland;
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37
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Maccioni RB, Calfío C, González A, Lüttges V. Novel Nutraceutical Compounds in Alzheimer Prevention. Biomolecules 2022; 12:249. [PMID: 35204750 PMCID: PMC8961630 DOI: 10.3390/biom12020249] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/17/2022] [Accepted: 01/21/2022] [Indexed: 02/04/2023] Open
Abstract
Alzheimer's disease (AD) incidence is increasing worldwide at an alarming rate. Considering this increase, prevention efforts, stemming from scientific research, health education, and public policies, are critical. Clinical studies evidenced that healthy lifestyles along with natural multitarget and disease-modifying agents have a preventative impact on AD or mitigate symptoms in diagnosed patients. The pathological alterations of AD start 30 years before symptoms, and it is essential to develop the capacity to detect those changes. In this regard, molecular biomarkers that detect early pathological manifestations are helpful. Based on markers data, early preventive interventions could reduce more than 40% of AD cases. Protective actions include exercise, shown to induce neurogenesis, cognitive stimulation, intellectual-social activity, and nutrition among others. Mediterranean diet, preprobiotics, and nutraceuticals containing bioactive molecules with antioxidant and anti-inflammatory properties are relevant. Antiprotein aggregation molecules whose mechanisms were described are important. Anti-inflammatory agents with anti-aggregation properties that help to control cognitive impairment, include quercetin, biocurcumin, rosemarinic acid, and Andean shilajit. Anthocyanidins, e.g., delphinidin, malvidin, and natural flavonoids, are also included. Quercetin and hydroxy-tyrosol are antiaging molecules and could have anti-AD properties. We emphasize the relevance of nutraceuticals as a main actor in the prevention and/or control of dementia and particularly AD.
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Affiliation(s)
- Ricardo Benjamin Maccioni
- International Center for Biomedicine ICC, Vitacura 3568, Santiago 7630000, Chile; (C.C.); (A.G.); (V.L.)
- Laboratory of Neuroscience and Functional Medicine, Faculty of Sciences, University of Chile, Santiago 7630000, Chile
| | - Camila Calfío
- International Center for Biomedicine ICC, Vitacura 3568, Santiago 7630000, Chile; (C.C.); (A.G.); (V.L.)
- Laboratory of Neuroscience and Functional Medicine, Faculty of Sciences, University of Chile, Santiago 7630000, Chile
| | - Andrea González
- International Center for Biomedicine ICC, Vitacura 3568, Santiago 7630000, Chile; (C.C.); (A.G.); (V.L.)
- Laboratory of Neuroscience and Functional Medicine, Faculty of Sciences, University of Chile, Santiago 7630000, Chile
| | - Valentina Lüttges
- International Center for Biomedicine ICC, Vitacura 3568, Santiago 7630000, Chile; (C.C.); (A.G.); (V.L.)
- Laboratory of Neuroscience and Functional Medicine, Faculty of Sciences, University of Chile, Santiago 7630000, Chile
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González-Orozco BD, García-Cano I, Jiménez-Flores R, Alvárez VB. Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects. J Dairy Sci 2022; 105:3703-3715. [DOI: 10.3168/jds.2021-21382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 01/10/2022] [Indexed: 11/19/2022]
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Al-Galbi HAJ, Majeed MS. Effect of Concentrate: Roughage Ratio and the Addition of Kefir on the Production Characteristics of Ruminant in vitro. ARCHIVES OF RAZI INSTITUTE 2022; 77:323-331. [PMID: 35891750 PMCID: PMC9288596 DOI: 10.22092/ari.2021.356952.1943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Accepted: 12/19/2021] [Indexed: 06/15/2023]
Abstract
The stability of the gut ecosystem, especially the rumen, is an important area of research that has an impact on the use of feed additives and is associated with a number of diseases. The current study aimed to survey the effect of concentrate: roughage (C: R) ratio and the addition of kefir on the production characteristics of in vitro ruminant fermentation. In a 5x6 factorial order, six ratios of C: R (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) and five doses of kefir (0, 0.8, 1.6, 2.4, and 3.2 ml) were used, respectively. Gas production during incubation was estimated at 0- 96 h. During inoculation, the rumen fluid was obtained at 0, 4, 8, 12, and 24 h of incubation. Cumulative gas production, GPDM, GPOM, and GPNDF at 24 h was highest at the C: R ratio of 100:0 (67.82 mL, 75.92 mL/ 200 mg, 1979.15 mL/200 mg, and 11.11 mL/ 200 mg, respectively). The kefir addition improved the kinetics and gas production significantly. The highest in vitro dry matter and organic matter digestibility (IVDMD and IVOMD) were obtained at the C: R ratio of 100:0 (9.26% and 182.2% higher than those in C: R ratio of 0:100, respectively). The increase of concentrate diet ratio improved the overall volatile fatty acids (TVFA). No interaction effect on the gas production was detected between the C: R ratio and kefir. The microorganism populations were influenced neither by the level of concentrate nor by the level of kefir. Consequently, the high concentrate-to-roughage ratio and the addition of 1.6 mL kefir to the overall dietary substrate could promote rumen fermentation and feed digestibility without affecting microbe counts.
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Affiliation(s)
- H A J Al-Galbi
- Animal Production Department, College of Agriculture, University of Basrah, Basrah, Iraq
| | - M S Majeed
- Animal Production Department, College of Agriculture, University of Basrah, Basrah, Iraq
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Gut AM, Vasiljevic T, Yeager T, Donkor ON. Antimicrobial properties of traditional kefir: An in vitro screening for antagonistic effect on Salmonella Typhimurium and Salmonella Arizonae. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium. FERMENTATION 2021. [DOI: 10.3390/fermentation8010009] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.
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Alves E, Gregório J, Baby AR, Rijo P, Rodrigues LM, Rosado C. Homemade Kefir Consumption Improves Skin Condition-A Study Conducted in Healthy and Atopic Volunteers. Foods 2021; 10:foods10112794. [PMID: 34829075 PMCID: PMC8622502 DOI: 10.3390/foods10112794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/09/2021] [Accepted: 11/11/2021] [Indexed: 12/12/2022] Open
Abstract
Diet has a fundamental role in the homeostasis of bodily functions, including the skin, which, as an essential protective barrier, plays a crucial role in this balance. The skin and intestine appear to share a series of indirect metabolic pathways, in a dual relationship known as the “gut-skin axis”. Hence, the gut-skin axis might be receptive to modulation via dietary modification, where probiotics can be included, thus representing a potential therapeutic target in inflammatory skin diseases, such as atopic dermatitis (AD), in order to control and/or ameliorate symptoms. Kefir is one of the most ancient fermented foods, with probiotic characteristics that have been associated with a wide variety of health-promoting benefits, and it presents a microbiological diversity that makes its application as a probiotic in the gut-skin relationship of the utmost interest. However, the impact of a diet containing kefir on skin health has yet to be reported in scientific literature. This study aimed to assess the impact of the intake of homemade kefir in the skin of healthy and atopic volunteers. The intervention resulted in a boost on barrier function in both skin types verified only in the respective kefir intake groups. An improvement in the degree of severity of AD was also confirmed for the kefir intake group. Atopic individuals may benefit from kefir intake, especially in regard to their skin hydration. Finally, the effects observed on skin barrier function in this study probably culminate from the effects of all the ingredients in kefir, including the complex microbiota, its metabolites and macro- and micronutrients resulting from the fermentation. This work opens the way for more advanced research on the impact of the probiotic kefir on cutaneous health, further clarifying its mechanism of action namely via gut-skin axis.
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Affiliation(s)
- Emília Alves
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (J.G.); (P.R.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Spain
| | - João Gregório
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (J.G.); (P.R.)
| | - André Rolim Baby
- Department of Pharmacy, Faculty of Pharmaceutical Pharmacy, University of São Paulo, São Paulo 05508-000, Brazil;
| | - Patrícia Rijo
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (J.G.); (P.R.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
| | - Luis M. Rodrigues
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (J.G.); (P.R.)
- Correspondence: (L.M.R.); (C.R.)
| | - Catarina Rosado
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (J.G.); (P.R.)
- Correspondence: (L.M.R.); (C.R.)
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Buffalo Milk as a Source of Probiotic Functional Products. Microorganisms 2021; 9:microorganisms9112303. [PMID: 34835429 PMCID: PMC8620832 DOI: 10.3390/microorganisms9112303] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/26/2021] [Accepted: 11/03/2021] [Indexed: 01/02/2023] Open
Abstract
In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk-based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer’s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market.
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Afzaal M, Saeed F, Anjum F, Waris N, Husaain M, Ikram A, Ateeq H, Muhammad Anjum F, Suleria H. Nutritional and ethnomedicinal scenario of koumiss: A concurrent review. Food Sci Nutr 2021; 9:6421-6428. [PMID: 34760271 PMCID: PMC8565204 DOI: 10.1002/fsn3.2595] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 11/29/2022] Open
Abstract
Fermented foods are an essential source of nutrition for the communities living in developing areas of the world. Additionally, traditional fermented products are a rich source of various bioactive components. Experimental research regarding the functional exploration of these products is a way forward for better human health. Among fermented foods, Koumiss is rich in vitamins especially vitamin C and minerals, i.e., phosphorus and calcium. In addition, it is also rich in vitamins A, E, B2, B12, and pantothenic acid. High concentrations of lactose in milk favor bacterial fermentation, as the original cultures decompose it into lactic acid. Koumiss contains essential fatty acids such as linoleic and linolenic acid. Koumiss offers many health benefits including boosting the immune system and maintains blood pressure, good effect on the kidneys, endocrine glands, gut system, liver, and nervous and vascular system. The rich microflora from the fermented product has a pivotal role in maintaining gut health and treating various digestive diseases. The core focus of the current review paper is to highlight the nutritional and therapeutic potential, i.e., anticarcinogenic, hypocholesterolemia effect, antioxidative properties, antibacterial properties, antibacterial spectrum, intestinal enlargement, and β-galactosidase activity, of Koumiss as a traditional fermented product. Moreover, history and production technology of the Koumiss are also the main part of this review paper.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Fatima Anjum
- Department of Dietetics and NutritionThe University of FaisalabadFaisalabadPakistan
| | - Numra Waris
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muzzamal Husaain
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Ali Ikram
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Huda Ateeq
- Department of Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Hafiz Suleria
- Department of Agriculture and Food SystemsThe University of MelbourneAustralia
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Dogan K, Akman PK, Tornuk F. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4779-4788. [PMID: 33502754 DOI: 10.1002/jsfa.11124] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 01/17/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Lactic acid fermentation is a natural way to increase the bioactive and functional properties of fruit and vegetable juices. In this study, the in vitro gastrointestional digestion of phenolics, flavonoids, anthocyanins, and antioxidant activity of mixed vegetable juice was investigated as affected by fermentation with probiotic Lactobacillus plantarum and non-thermal treatments (ultraviolet (UV) and/or ultrasonic (US) treatment). For this purpose heat, US, UV or US/UV treated vegetable juice samples were fermented by probiotic L. plantarum and percentage recovery of bioactive (total phenolic (TPC), total flavonoid (TFC) and total anthocyanin contents (TAC) and antioxidant (DPPH [1,1-diphenyl-2-picrylhydrazyl] and CUPRAC [CUPric Reducing Antioxidant Capacity]) properties was evaluated during simulated gastrointestinal digestion. RESULTS Total mesophilic aerobic bacteria (TMAB) and total yeast-mold (TYM) counts were significantly decreased by thermal and non-thermal processes and coliforms were fully eliminated. The bioaccessibility of total phenolics, anthocyanins, and flavonoids decreased after in vitro digestion. In general, recovery (5.78-34.71%) and serum availability of the bioactives was positively influenced by the fermentation and non-thermal treatments. Phenolics and anthocyanins exhibited the highest and the lowest recovery, respectively, while post-digestion recovery of antioxidant was between that of the phenolics and anthocyanins. CONCLUSIONS This study confirmed that US and UV treatment could be advantageous alternatives to heat treatment for ensuring the microbial safety of vegetable juices with increased in vitro bioaccessibility of bioactive compounds while probiotic fermentation with L. plantarum contributed to the improvement of the bioactive profile. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Kubra Dogan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Perihan Kubra Akman
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Fatih Tornuk
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
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GÖZÜOĞLU G, ÇETİK YILDIZ S. Myeloprotective and hematoprotective role of kefir on cyclophosphamide toxicity in rats. ARCHIVES OF CLINICAL AND EXPERIMENTAL MEDICINE 2021. [DOI: 10.25000/acem.903843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Buran İ, Akal C, Ozturkoglu-Budak S, Yetisemiyen A. Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111591] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Widyarman AS, Theodorea CF. Novel Indigenous Probiotic Lactobacillus reuteri Strain Produces Anti-biofilm Reuterin against Pathogenic Periodontal Bacteria. Eur J Dent 2021; 16:96-101. [PMID: 34303315 PMCID: PMC8890917 DOI: 10.1055/s-0041-1731591] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
Abstract
OBJECTIVE The aim of this study was to evaluate the effect of reuterin produced by a novel probiotic strain of Lactobacillus reuteri against periodontal biofilms. MATERIALS AND METHODS L. reuteri LC382415 (an indigenous Indonesian strain) was cultured in Man, Rogosa, and Sharpe (MRS) agar in anaerobic conditions for 24 hours. To isolate reuterin, L. reuteri was suspended in 300-mM glycerol in MRS broth and incubated under anaerobic conditions for 3 hours, and the supernatant fraction was filtered. The presence of reuterin was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and its concentration was determined. The effect of reuterin on Porphyromonas gingivalis ATCC 33277 and T. denticola ATCC 35405 biofilms was evaluated using biofilm assays. Biofilms were formed by incubating bacteria in 96-well microplates for 48 hours. A dose-dependent experiment was performed with reuterin concentrations of 12.5, 25, 50, and 100 μg/mL on biofilms. The inhibitory effect was measured at 1, 3, 6, and 24 hours. The biofilm masses were measured at 490 nm. Statistical analysis was using one-way ANOVA. RESULTS The SDS-PAGE assay confirmed the presence of reuterin (52 kDa) in the culture supernatant of the L. reuteri strain. Reuterin in a concentration as low as 12.5 μg/mL significantly inhibited single- and mixed-species biofilms (p < 0.05). CONCLUSIONS This is the first study to demonstrate the promising effect of reuterin isolated from L. reuteri LC382415 against periodontal bacteria. Further studies are warranted to explore the mechanism of this active component.
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Affiliation(s)
- Armelia Sari Widyarman
- Department of Microbiology, Faculty of Dentistry, Trisakti University, West Jakarta, Indonesia
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Wang MC, Zaydi AI, Lin WH, Lin JS, Liong MT, Wu JJ. Putative Probiotic Strains Isolated from Kefir Improve Gastrointestinal Health Parameters in Adults: a Randomized, Single-Blind, Placebo-Controlled Study. Probiotics Antimicrob Proteins 2021; 12:840-850. [PMID: 31749128 DOI: 10.1007/s12602-019-09615-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The dairy products remain as the largest reservoir for isolation of probiotic microorganisms. While probiotics have been immensely reported to exert various health benefits, it is also a common notion that these health potentials are strain and host dependent, leading to the need of more human evidence based on specific strains, health targets, and populations. This randomized, single-blind, and placebo-controlled human study aimed to evaluate the potential benefits of putative probiotic strains isolated from kefir on gastrointestinal parameters in fifty-six healthy adults. The consumption of AB-kefir (Bifidobacterium longum, Lactobacillus acidophilus, L. fermentum, L. helveticus, L. paracasei, L. rhamnosus, and Streptococcus thermophiles; total 10 log CFU/sachet) daily for 3 week reduced symptoms of abdominal pain, bloating (P = 0.014), and appetite (P = 0.041) in male subjects as compared to the control. Gut microbiota distribution profiles were shifted upon consumption of AB-kefir compared to baseline, where the abundance of bifidobacteria was increased in male subjects and maintained upon cessation of AB-kefir consumption. The consumption of AB-kefir also increased gastrointestinal abundance of total anaerobes (P = 0.038) and total bacterial (P = 0.049) in female subjects compared to the control after 3 weeks. Our results indicated that AB-kefir could potentially be developed as a natural strategy to improve gastrointestinal functions in adults.
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Affiliation(s)
- Ming-Cheng Wang
- Division of Nephrology, Department of Internal Medicine, College of Medicine, National Cheng Kung University, Tainan, Taiwan.,Institute of Clinical Pharmacy and Pharmaceutical Sciences, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Ahmad Imran Zaydi
- School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia
| | - Wei-Hung Lin
- Department of Internal Medicine, College of Medicine, National Cheng Kung University, Tainan, Taiwan
| | - Jin-Seng Lin
- Culture Collection and Research Institute, SYNBIO TECH INC., Kaohsiung, Taiwan
| | - Min-Tze Liong
- School of Industrial Technology, Universiti Sains Malaysia, 11800, Penang, Malaysia.
| | - Jiunn-Jong Wu
- Department of Biotechnology and Laboratory Science in Medicine, School of Biomedical Science and Engineering, National Yang Ming University, Taipei, Taiwan.
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Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes. BEVERAGES 2021. [DOI: 10.3390/beverages7030048] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.
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