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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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2
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Exarhopoulos S, Goulas A, Dimitreli G, Raphaelides SN. Effect of caseinate salt addition on the structural characteristics of kefiran systems. J Texture Stud 2023; 54:913-925. [PMID: 37646203 DOI: 10.1111/jtxs.12795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/13/2023] [Accepted: 07/31/2023] [Indexed: 09/01/2023]
Abstract
Sodium caseinates-kefiran systems were studied to explore whether any potential interactions between them might exist. The study was performed using low-deformation rheological techniques, which were dynamic and creep tests. The systems were prepared under various experimental conditions such as heating and acidification. Besides, the structure development of the systems in relation to time was also monitored using oscillatory shear rheometry. The results indicated that the structural characteristics of the systems were mainly affected by the state of the caseinates such as the formation of aggregates and to a lesser degree by the interactions of kefiran molecules with the caseinates. Freeze-thaw treatment produced cryogels with good thermal stability and fairly satisfactory mechanical properties. The morphology of the caseinate-kefiran systems was also investigated by means of confocal laser scanning microscopy.
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Affiliation(s)
- S Exarhopoulos
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
- Department of Hygiene and Technology of Food of Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - A Goulas
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - G Dimitreli
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Stylianos N Raphaelides
- Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
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3
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Chong AQ, Lau SW, Chin NL, Talib RA, Basha RK. Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome. Microorganisms 2023; 11:1344. [PMID: 37317318 DOI: 10.3390/microorganisms11051344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023] Open
Abstract
Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.
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Affiliation(s)
- Ann Qi Chong
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Siew Wen Lau
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nyuk Ling Chin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rosnita A Talib
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Roseliza Kadir Basha
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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4
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Alraddadi FA, Ross T, Powell SM. Evaluation of the microbial communities in kefir grains and kefir over time. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Obtention of New Edible Biofilms from Water Kefir Grains in Comparison with Conventional Biofilms from Taro (Colocasia esculenta) and Cassava (Manihot esculenta) Starch. Processes (Basel) 2022. [DOI: 10.3390/pr10091804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Microorganism biomass is a sustainable and innovative source of biopolymers, such as proteins and polysaccharides, that is suitable for the development of biodegradable films. The aim of this research was to evaluate the synthesis, morphology, rheology, and morphological and mechanical properties on the production of edible biofilms based on water kefir grains, and compare them with edible films based on thermoplastic compounds from starch (TPS) obtained from taro (Colocasia esculenta) and cassava (Manihot esculenta). Edible biofilms were prepared in solution with 30% wt/wt glycerol relative to starch mass and kefir grain biofilms using the casting method. A stationary rheological analysis was performed on the film-forming suspensions of kefir, taro starch, and cassava starch. Once the films were obtained, a physicochemical and morphological characterization was carried out. Results of the characterization showed the following main aspects: The results indicated an increase in biomass production using muscovado and pineapple peel. The film-forming suspensions had a dilating behavior; however, the results obtained not only show the viscoelastic behavior but also the elastic limit (σ0), which varied from 0.077 to 0.059 Pa for suspensions of water kefir grains and from 0.077 to 0.072 Pa for starch suspensions. These elastic limit variations can be defined as the minimum shear stress required to start the flow, and all these rheological data were adjusted to the Herschel–Bulkley model; the morphological and mechanical characterization of the films obtained showed homogeneous surfaces with transparency and without cracks; regarding the water activity, values lower than 6 were obtained, which indicates that there will be no growth of any microorganism, and the hardness data showed differences between those obtained from kefir and taro and cassava starch. The similar results of the rheological characterization in the formation of the kefir biofilm and the conventional edible starch films, in addition to the similar results in the water activity below 6 and the hardness, points to an attractive alternative capable of replacing the conventional materials with a mass production of biofilms of probiotic microorganisms. The results also revealed that water kefir grains biomass is a viable and innovative source of biodegradable materials, and these grains can be an alternative to conventional established starch materials.
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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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7
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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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The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin. LIFE (BASEL, SWITZERLAND) 2022; 12:life12071075. [PMID: 35888163 PMCID: PMC9321187 DOI: 10.3390/life12071075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 11/17/2022]
Abstract
Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin's barrier function. This benefit likely results from the productive activity of lactic acid bacteria during kefir fermentation. Lactic acid is naturally present in the skin, and actively contributes to epidermal water dynamics and "barrier." Few studies have been conducted regarding the impact of probiotic consumption in human epidermal water homeostasis. Therefore, this study was designed to explore the impact of the regular consumption of kefir on the skin water dynamics in a group of participants with healthy skin. Participants (n = 27) were healthy female volunteers from whom twelve consumed 100 mL of kefir every day for eight weeks as part of their diet. The remaining (untreated) participants served as the control group. Epidermal water balance was assessed by measuring transepidermal water loss (TEWL) and stratum corneum (SC) hydration on three different occasions-at baseline (T0), after four weeks (T4) and after eight weeks (T8) of interventive kefir consumption. Our study revealed a significant reduction in TEWL (p = 0.043) in the kefir group after eight weeks of regular consumption. In the same period, no differences were found for TEWL in the control group (p = 0.997). Regarding hydration, skin dryness was progressive in the control group, with a significant reduction in SC hydration (p = 0.002) at T8 in comparison to T0. In the kefir group, SC hydration was preserved between T0 and T8 (p = 0.997), which we believe to be related to epidermal "barrier" reinforcement. Our study seems to confirm that the regular consumption of kefir does improve cutaneous water balance even in healthy skin.
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Üçok G, Kara Ü, Sert D. Physical, mechanical and thermal properties of gelatine based edible film made using kefir: Monitoring
Aspergillus flavus
and
A. parasiticus
growth on the film surface. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gamze Üçok
- Faculty of Engineering, Department of Food Engineering Necmettin Erbakan University Konya Turkey
| | - Ümmügülsüm Kara
- Faculty of Engineering, Department of Food Engineering Necmettin Erbakan University Konya Turkey
| | - Durmuş Sert
- Faculty of Engineering, Department of Food Engineering Necmettin Erbakan University Konya Turkey
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10
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Ibacache-Quiroga C, González-Pizarro K, Charifeh M, Canales C, Díaz-Viciedo R, Schmachtenberg O, Dinamarca MA. Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors. Foods 2022; 11:foods11070900. [PMID: 35406987 PMCID: PMC8997647 DOI: 10.3390/foods11070900] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 02/05/2023] Open
Abstract
Kefir beverage is a probiotic food associated with health benefits, containing probiotic microorganisms and biomolecules produced during fermentation. The microbial composition of these beverages varies among countries, geographical regions, and the substrates, therefore, the characterization of kefir beverages is of great relevance in understanding their potential health-promoting and biotechnological applications. Therefore, this study presents the metagenomic and functional characterization of two Chilean kefir beverages, K02 and K03, through shotgun and amplicon-based metagenomic, microbiological, chemical, and biochemical studies. Results show that both beverages’ microbiota were mainly formed by Bacteria (>98%), while Eukarya represented less than 2%. Regarding Bacteria, the most abundant genera were Acetobacter (93.43% in K02 and 80.99% in K03) and Lactobacillus (5.72% in K02 and 16.75% in K03), while Kazachstania was the most abundant genus from Eukarya (42.55% and 36.08% in K02 and K03). Metagenomic analyses revealed metabolic pathways for lactose and casein assimilation, biosynthesis of health-promoting biomolecules, and clusters for antibiotic resistance, quorum sensing communication, and biofilm formation. Enzymatic activities, microbial β-amyloids, and short-chain fatty acids (acetic acid and propionic acid) were also detected in these beverages. Likewise, both kefir beverages inhibited biofilm formation of the opportunistic pathogen Pseudomonas aeruginosa.
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Affiliation(s)
- Claudia Ibacache-Quiroga
- Escuela de Nutrición y Dietética, Facultad de Farmacia, Universidad de Valparaíso, Valparaíso 2360102, Chile
- Centro de Micro-Bioinnovación, Universidad de Valparaíso, Valparaíso 2360102, Chile; (K.G.-P.); (M.C.); (R.D.-V.)
- Correspondence: (C.I.-Q.); (M.A.D.); Tel.: +56-322-508-440 (C.I.-Q.); +56-322-508-442 (M.A.D.)
| | - Karoll González-Pizarro
- Centro de Micro-Bioinnovación, Universidad de Valparaíso, Valparaíso 2360102, Chile; (K.G.-P.); (M.C.); (R.D.-V.)
| | - Mariam Charifeh
- Centro de Micro-Bioinnovación, Universidad de Valparaíso, Valparaíso 2360102, Chile; (K.G.-P.); (M.C.); (R.D.-V.)
| | - Christian Canales
- Facultad de Ingeniería y Tecnología, Universidad San Sebastián, Concepción 4080871, Chile;
| | - Rodrigo Díaz-Viciedo
- Centro de Micro-Bioinnovación, Universidad de Valparaíso, Valparaíso 2360102, Chile; (K.G.-P.); (M.C.); (R.D.-V.)
- Escuela de Química y Farmacia, Facultad de Farmacia, Universidad de Valparaíso, Valparaíso 2360102, Chile
| | - Oliver Schmachtenberg
- Instituto de Biología, Facultad de Ciencias, Universidad de Valparaíso, Valparaíso 2360102, Chile;
- Centro Interdisciplinario de Neurociencias (CINV), Universidad de Valparaíso, Valparaíso 2381850, Chile
| | - M. Alejandro Dinamarca
- Escuela de Nutrición y Dietética, Facultad de Farmacia, Universidad de Valparaíso, Valparaíso 2360102, Chile
- Centro de Micro-Bioinnovación, Universidad de Valparaíso, Valparaíso 2360102, Chile; (K.G.-P.); (M.C.); (R.D.-V.)
- Correspondence: (C.I.-Q.); (M.A.D.); Tel.: +56-322-508-440 (C.I.-Q.); +56-322-508-442 (M.A.D.)
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11
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Gökırmaklı Ç, Guzel-Seydim ZB. Water Kefir Grains vs. Milk Kefir Grains: Physical, Microbial and Chemical Comparison. J Appl Microbiol 2022; 132:4349-4358. [PMID: 35301787 DOI: 10.1111/jam.15532] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 11/30/2022]
Abstract
AIMS Even though kefir has been known for centuries, there is confusion between the two types of kefir grains, e.g., milk kefir grain and water kefir grain. This study aimed to unravel the differences and similarities between water kefir grain and milk kefir grain. METHODS AND RESULTS Microbiological analyses, identification of grains microbiota and enumeration of microbiological content of the grains as well as Scanning Electron Microscope (SEM) imaging, dry matter, protein, ash, and mineral content, and color analyses were carried out for the two types of grains. As a result, significant differences were found in microbiological content, chemical properties, and colors (p<0.05). Additionally, SEM images revealed the different intrinsic structures for the microbiota and the structure of the two types of grains. CONCLUSIONS MK grain has more nutritional content compared to WK grain. Despite not as widely known and used as MK grain, WK grain is a good source for minerals and health-friendly microorganisms like lactic acid bacteria (LAB) and yeasts. WK grain is possibly suitable for vegans and allergic individuals to fulfill nutritional requirements. Moreover, in this study, the variety of WK grain microbial consortia was wider than that of MK grains, and this significantly affected the resultant WK products. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study that comprehensively compares two different kefir grains in microbial, chemical, and physical properties.
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Affiliation(s)
- Çağlar Gökırmaklı
- Department of Ffood Engineering, Süleyman Demirel University, Isparta 32260, Turkey
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12
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Guiomar de Almeida Brasiel P, Cristina Potente Dutra Luquetti S, Dutra Medeiros J, Otavio do Amaral Corrêa J, Barbosa Ferreira Machado A, Paula Boroni Moreira A, Novaes Rocha V, Teodoro de Souza C, do Carmo Gouveia Peluzio M. Kefir modulates gut microbiota and reduces DMH-associated colorectal cancer via regulation of intestinal inflammation in adulthood offsprings programmed by neonatal overfeeding. Food Res Int 2022; 152:110708. [PMID: 35181109 DOI: 10.1016/j.foodres.2021.110708] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/12/2021] [Accepted: 09/05/2021] [Indexed: 12/30/2022]
Abstract
Obesity is associated with chronic inflammation, intestinal dysbiosis, and colorectal cancer risk. The anti-cancer effects of kefir are highlighted. Here, lactating Wistar rats were divided into: Normal litter (NL); Kefir normal litter (KNL); Small litter (SL); Kefir small litter (KSL). The NL and SL groups received 1 mL of water/day; KNL and KSL received kefir milk daily (108 CFU/mL) during lactation. After weaning, the pups continued to receive the same treatments until 60 days. At 67 days old, colorectal carcinogenesis was induced through intraperitoneal injection of 1,2-dimethylhydrazine. At 240 days, visceral adipose tissue was higher in SL compared to NL, KNL, and KSL. Kefir intake was found to suppress the number of tumors in both KNL and KSL groups (-100% and -71.43%; p < 0.01, respectively). IL-1β, IL-6, TNF-α, and NO levels in the colon were higher in the NL and SL compared to the KNL and KSL. The gut microbiota in cecal samples of SL was enriched with Alloprevotella, Acinetobacter, and Bacteroides. In contrast, the cecal contents of KSL and KNL were higher Romboutsia. Thus, neonatal overfeeding leads to greater adiposity, inflammation and number of colon tumors in adulthood. Early-life nutrition based on kefir reverted these alterations.
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Affiliation(s)
| | | | - Julliane Dutra Medeiros
- Faculty of Biological and Agricultural Sciences, Mato Grosso State University, Alta Floresta, Brazil
| | | | | | | | - Vinícius Novaes Rocha
- Department of Veterinary Medicine, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
| | - Claudio Teodoro de Souza
- Department of Clinical Medicine, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil
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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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14
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Anwar MM. Oxidative stress-A direct bridge to central nervous system homeostatic dysfunction and Alzheimer's disease. Cell Biochem Funct 2021; 40:17-27. [PMID: 34716723 DOI: 10.1002/cbf.3673] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 12/26/2022]
Abstract
Neurologists have highly observed a frequent increasing number of elderly patients with Alzheimer's disease (AD) without any relevant evidence of any genetic or known AD-linked predisposing factors in the past few years. Those patients are characterized by continuous and irreversible neuron cells loss along with declined cognitive functions. Numerous studies have suggested that the exaggerated release of reactive oxygen species (ROS) within the brain may develop late-onset neurodegenerative disorders, especially AD-neuroinflammatory type. However, the central nervous system is vitally linked with whole-brain chemical integrity and its related healthy state, the cascade by which ROS may result in AD's development has not been highly justified or even maintained. It is widely known that the brain consumes a vast amount of oxygen and is characterized by being rich in lipid polyunsaturated fatty acids content, explaining why it is a prone region to oxidative stress (OS) and ROS damage. The formed OS-AD cytoskeletal protein aggregates can be considered a main predisposing factor for amyloid-beta (Aβ) hallmarks precipitation. Herein, this review aims to provide a detailed information on how oxidative stress can play a pathogenic role in activating damage-associated molecular patterns (DAMPs)-related toll-like receptor-4 inflammatory (TLR-4) cascades resulting in the deposition of Aβ hallmarks in brain tissues ending with irreversible cognitive dysfunction. It also explains how microglia can be activated via ROS, which may significantly release several pro-inflammatory cascades ending with general brain atrophy. Furthermore, different types of suggested antioxidant therapies will be discussed to combat AD-related pathological disorders and hallmarks.
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Affiliation(s)
- Mai M Anwar
- Department of Biochemistry, National Organization for Drug Control and Research (NODCAR)/Egyptian Drug Authority (EDA), Cairo, Egypt.,Neuroscience Research Lab, Research Center for Translational Medicine (KUTTAM), Koç University, Istanbul, Turkey
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15
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Barros SÉDL, Rocha CDS, de Moura MSB, Barcelos MP, da Silva CHTDP, Hage-Melim LIDS. Potential beneficial effects of kefir and its postbiotic, kefiran, on child food allergy. Food Funct 2021; 12:3770-3786. [PMID: 33977950 DOI: 10.1039/d0fo03182h] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Food allergies are known as the public health problem, affecting people of all age groups, but more commonly in babies and children, with consequences for nutritional status and quality of life. The increase in the consumption of healthy foods has consequently led to an increased demand for functional foods with specific health benefits. Thus, the pharmaceutical industry's interest in natural products has grown every time and is therefore considered as an alternative to synthetic drugs. Kefir has been outstanding for several years as promising in the manufacture of various pharmaceutical products, due to its nutritional and therapeutic properties for the treatment of many diseases. Currently, a wide variety of new functional foods are appearing on the market, representing an important segment. Postbiotics, for example, has stood out for being a product with action similar to probiotics, without offering side effects. The kefiran is the postbiotic from kefir that promotes potential beneficial effects on food allergy from the intestinal microbiome to the immune system. In this context, it is necessary to know the main promoting component of this functional effect. This review compiles the benefits that kefir, and especially its postbiotic, kefiran, can bring to food allergy. In addition, it serve as a subsidy for studies on the development of innovative nutraceutical products, including the use of kefiran as an alternative therapy in food allergy.
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Affiliation(s)
- Susy Érika de Lima Barros
- Laboratory of Pharmaceutical and Medicinal Chemistry (PharMedChem), Federal University of Amapá, Macapá, Brazil.
| | - Caique Dos Santos Rocha
- Laboratory of Pharmaceutical and Medicinal Chemistry (PharMedChem), Federal University of Amapá, Macapá, Brazil.
| | | | - Mariana Pegrucci Barcelos
- Computational Laboratory of Pharmaceutical Chemistry, School of Pharmaceutical Science of Riberão Preto, Univerisity of São Paulo, Ribeirão Preto, Brazil
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16
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Alves E, Ntungwe EN, Gregório J, Rodrigues LM, Pereira-Leite C, Caleja C, Pereira E, Barros L, Aguilar-Vilas MV, Rosado C, Rijo P. Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability. Foods 2021; 10:1057. [PMID: 34064868 PMCID: PMC8150857 DOI: 10.3390/foods10051057] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/03/2021] [Accepted: 05/07/2021] [Indexed: 11/27/2022] Open
Abstract
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.
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Affiliation(s)
- Emília Alves
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Epole N. Ntungwe
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - João Gregório
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Luis M. Rodrigues
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Catarina Pereira-Leite
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- LAQV, REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - M. Victorina Aguilar-Vilas
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Catarina Rosado
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Patrícia Rijo
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
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17
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Guangsen T, Xiang L, Jiahu G. Microbial diversity and volatile metabolites of kefir prepared by different milk types. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1912190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Tong Guangsen
- Culinary Institute, Sichuan Tourism University, Chengdu, China
| | - Li Xiang
- Culinary Institute, Sichuan Tourism University, Chengdu, China
| | - Guo Jiahu
- Academy of ESH, Sichuan Staff University of Science and Technology, Chengdu, China
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18
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Mohd Nadzir M, Nurhayati RW, Idris FN, Nguyen MH. Biomedical Applications of Bacterial Exopolysaccharides: A Review. Polymers (Basel) 2021; 13:530. [PMID: 33578978 PMCID: PMC7916691 DOI: 10.3390/polym13040530] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 12/11/2022] Open
Abstract
Bacterial exopolysaccharides (EPSs) are an essential group of compounds secreted by bacteria. These versatile EPSs are utilized individually or in combination with different materials for a broad range of biomedical field functions. The various applications can be explained by the vast number of derivatives with useful properties that can be controlled. This review offers insight on the current research trend of nine commonly used EPSs, their biosynthesis pathways, their characteristics, and the biomedical applications of these relevant bioproducts.
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Affiliation(s)
- Masrina Mohd Nadzir
- School of Chemical Engineering, Engineering Campus, Universiti Sains Malaysia, Nibong Tebal 14300, Malaysia;
| | - Retno Wahyu Nurhayati
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia;
- Stem Cell and Tissue Engineering Research Cluster, Indonesian Medical Education and Research Institute, Faculty of Medicine, Universitas Indonesia, Jl. Salemba Raya No. 6, Jakarta 10430, Indonesia
| | - Farhana Nazira Idris
- School of Chemical Engineering, Engineering Campus, Universiti Sains Malaysia, Nibong Tebal 14300, Malaysia;
| | - Minh Hong Nguyen
- Faculty of Biotechnology, Chemistry and Environmental Engineering, Phenikaa University, Hanoi 12116, Vietnam;
- Bioresource Research Center, Phenikaa University, Hanoi 12116, Vietnam
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19
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Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation. Foods 2021; 10:foods10020294. [PMID: 33535686 PMCID: PMC7912806 DOI: 10.3390/foods10020294] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/13/2021] [Accepted: 01/28/2021] [Indexed: 01/03/2023] Open
Abstract
This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.
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20
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Kazou M, Grafakou A, Tsakalidou E, Georgalaki M. Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses. Front Microbiol 2021; 12:621069. [PMID: 33584624 PMCID: PMC7876260 DOI: 10.3389/fmicb.2021.621069] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Accepted: 01/07/2021] [Indexed: 11/22/2022] Open
Abstract
Kefir is a high nutritional fermented dairy beverage associated with a wide range of health benefits. It constitutes a unique symbiotic association, comprising mainly lactic acid bacteria, yeasts, and occasionally acetic acid bacteria, which is strongly influenced by the geographical origin of the grains, the type of milk used, and the manufacture technology applied. Until recently, kefir microbiota has been almost exclusively studied by culture-dependent techniques. However, high-throughput sequencing, alongside omics approaches, has revolutionized the study of food microbial communities. In the present study, the bacterial, and yeast/fungal microbiota of four home-made samples (both grains and drinks), deriving from well spread geographical regions of Greece, and four industrial beverages, was elucidated by culture-dependent and -independent analyses. In all samples, classical microbiological analysis revealed varying populations of LAB and yeasts, ranging from 5.32 to 9.60 log CFU mL–1 or g–1, and 2.49 to 7.80 log CFU mL–1 or g–1, respectively, while in two industrial samples no yeasts were detected. Listeria monocytogenes, Salmonella spp. and Staphylococcus spp. were absent from all the samples analyzed, whereas Enterobacteriaceae were detected in one of them. From a total of 123 isolates, including 91 bacteria and 32 yeasts, Lentilactobacillus kefiri, Leuconostoc mesenteroides, and Lactococcus lactis as well as Kluvyeromyces marxianus and Saccharomyces cerevisiae were the mostly identified bacterial and yeast species, respectively, in the home-made samples. On the contrary, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus along with Debaryomyces hansenii and K. marxianus were the main bacterial and yeast species, respectively, isolated from the industrial beverages. In agreement with the identification results obtained from the culture-dependent approaches, amplicon-based metagenomics analysis revealed that the most abundant bacterial genera in almost all home-made samples (both grains and drinks) were Lactobacillus and Lactococcus, while Saccharomyces, Kazachstania, and Kluvyeromyces were the predominant yeasts/fungi. On the other hand, Streptococcus, Lactobacillus, and Lactococcus as well as Kluvyeromyces and Debaryomyces dominated the bacterial and yeast/fungal microbiota, respectively, in the industrial beverages. This is the first report on the microbiota of kefir produced in Greece by a holistic approach combining classical microbiological, molecular, and amplicon-based metagenomics analyses.
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Affiliation(s)
- Maria Kazou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Andriana Grafakou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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21
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de Almeida Brasiel PG, Dutra Medeiros J, Barbosa Ferreira Machado A, Schuchter Ferreira M, Gouveia Peluzio MDC, Potente Dutra Luquetti SC. Microbial community dynamics of fermented kefir beverages changes over time. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12759] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Julliane Dutra Medeiros
- Faculty of Biological and Agricultural Sciences Mato Grosso State University Alta FlorestaBrazil
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22
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The Role of Probiotics and Synbiotics on Hirsutism. FERMENTATION 2021. [DOI: 10.3390/fermentation7010010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Probiotics and synbiotics are known to have beneficial effects on human health and disease. Hirsutism, a disorder that is characterised by the presence of coarse terminal hairs in a male-like pattern, is usually caused by elevated androgen levels in blood plasma. This disorder is usually observed in PCOS women and it is linked to insulin resistance (IR). Although idiopathic hirsutism (IH) is not shown to have excess androgen production from the ovarian and adrenal glands, increased 5α-reductase in peripheral tissues and insulin resistance are common observations. The effect of probiotics and synbiotics have been recently studied on PCOS women; androgens were also included in the hormonal groups that were investigated. Only a few studies focus on hirsutism and the potential effect of the beneficial microbes mentioned, whereas the increasing interest on insulin resistance and synbiotics indicate a potential beneficial effect on hirsutism through the management of insulin resistance.
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23
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Kruk M, Trząskowska M, Ścibisz I, Pokorski P. Application of the "SCOBY" and Kombucha Tea for the Production of Fermented Milk Drinks. Microorganisms 2021; 9:123. [PMID: 33430207 PMCID: PMC7825737 DOI: 10.3390/microorganisms9010123] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/19/2020] [Accepted: 01/05/2021] [Indexed: 11/16/2022] Open
Abstract
For the production of fermented milk drinks, cultures of microorganisms other than traditionally applied can be used. Such possibilities are created by the symbiotic culture of bacteria and yeast (SCOBY), which is used to produce kombucha. The aim of the study was to evaluate the possibility of using kombucha and the SCOBY for fermented milk drink products. The drinks were developed with a lactose-free variant and traditional milk. For the analysis of the obtained beverages, microbiological methods (CFU method), chemical methods (pH method and HPLC method) and the quantitative descriptive analysis (QDA) sensory method were used. As a result of the research, a recipe and the fermentation parameters for fermented milk drinks were developed. In the developed lactose milk drinks, the average lactose content was 4.25 g/100 g. In lactose-free milk drinks, the average glucose content was 2.26 g/100 g. Lactic acid in both types of products was at the highest average level of 0.68 g/100 g. The products had a characteristic pH value for fermented milk drinks and a very good microbiological quality, which followed the FAO/WHO guidelines. Drinks also had a typical sensory profile for this products group. However, slight sensory defects were detected. The developed fermented milk drinks have a potential health-promoting value, thanks to the content of active microflora and organic acids, which have a confirmed positive effect on the human body. The drinks produced require further testing to optimize their cost of production, possible health benefits and sensory quality.
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Affiliation(s)
- Marcin Kruk
- Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.K.); (P.P.)
| | - Monika Trząskowska
- Chair of Food Hygiene and Quality Management, Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology and Assessment, Division of Fruit and Vegetable Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Patryk Pokorski
- Faculty of Human Nutrition, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (M.K.); (P.P.)
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24
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Reddy S, Madhu V, Punithavathy R, Satyam M, Chowdary UK, Mythraiye R. Comparative Evaluation of Efficacy of Kefir Milk Probiotic Curd and Probiotic Drink on Streptococcus mutans in 8-12-year-old Children: An In Vivo Study. Int J Clin Pediatr Dent 2021; 14:120-127. [PMID: 34326597 PMCID: PMC8311781 DOI: 10.5005/jp-journals-10005-1883] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Aim and objective To compare the effect of probiotic products in reducing the levels of salivary Streptococcus mutans before and after their consumption. Materials and methods Eighty school children with initial carious lesions in the age group of 8-12 years were selected and divided into four groups. Children in group I (control) were undergone with restorations without supplementation of probiotics. Children in group II (kefir milk), group III (probiotic curd), and group IV (probiotic drink) supplemented 100 mL of their respective probiotics for 1 month. Assessment of saliva sample was done at baseline, 1 hour after administration of probiotics followed by weekly intervals till 1 month. Results The study showed a marked reduction in colony-forming units (CFUs) at a 1-hour time interval in all four groups when compared to baseline. On the 30th-day, children in group II and group III have shown an equal reduction of CFUs when compared to group IV and group I. Conclusion Probiotic products like kefir milk and probiotic curd have shown an equal and marked decrease in CFUs when compared to the probiotic drink group. Clinical significance The administration of probiotics along with dairy products can be used as an adjuvant to routine preventive treatment procedures in the prevention of dental caries along with the remineralization of the demineralized tooth structure. How to cite this article Reddy S, Madhu V, Punithavathy R, et al. Comparative Evaluation of Efficacy of Kefir Milk Probiotic Curd and Probiotic Drink on Streptococcus mutans in 8-12-year-old Children: An In Vivo Study. Int J Clin Pediatr Dent 2021;14(1):120-127.
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Affiliation(s)
- Saida Reddy
- Department of Pedodontics and Preventive Dentistry, KLR's Lenora Institute of Dental Sciences, Rajahmundry, Andhra Pradesh, India
| | - Vasepalli Madhu
- Department of Pedodontics and Preventive Dentistry, KLR's Lenora Institute of Dental Sciences, Rajahmundry, Andhra Pradesh, India
| | - Rachuri Punithavathy
- Department of Pedodontics and Preventive Dentistry, KLR's Lenora Institute of Dental Sciences, Rajahmundry, Andhra Pradesh, India
| | - Martha Satyam
- Department of Pedodontics and Preventive Dentistry, KLR's Lenora Institute of Dental Sciences, Rajahmundry, Andhra Pradesh, India
| | - Uday Kumar Chowdary
- Department of Pedodontics and Preventive Dentistry, KLR's Lenora Institute of Dental Sciences, Rajahmundry, Andhra Pradesh, India
| | - Raparla Mythraiye
- Department of Pedodontics and Preventive Dentistry, KLR's Lenora Institute of Dental Sciences, Rajahmundry, Andhra Pradesh, India
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25
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Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, Lagiou A, Bezirtzoglou E. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods 2020; 10:E69. [PMID: 33396397 PMCID: PMC7823516 DOI: 10.3390/foods10010069] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/26/2020] [Accepted: 12/27/2020] [Indexed: 02/06/2023] Open
Abstract
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn's disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, "Gentlemen, the microbes will have the last word for human health." In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.
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Affiliation(s)
- Chrysa Voidarou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Maria Antoniadou
- School of Dentistry, National and Kapodistrian University of Athens, 11521 Athens, Greece;
| | - Georgios Rozos
- Laboratory of Microbiology, Biotechnology & Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Athina Tzora
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Ioannis Skoufos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
| | - Areti Lagiou
- Department of Public and Community Health, University of West Attika, 11521 Athens, Greece;
| | - Eugenia Bezirtzoglou
- Laboratory of Hygiene and Environmental Protection, Medical School, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
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26
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Model Reference Adaptive Control for Milk Fermentation in Batch Bioreactors. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10249118] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This paper presents the advanced control theory’s original utilisation to realise a system that controls the fermentation process in batch bioreactors. Proper fermentation control is essential for quality fermentation products and the economical operation of bioreactors. Batch bioreactors are very popular due to their simple construction. However, this simplicity presents limitations in implementing control systems that would ensure a controlled fermentation process. Batch bioreactors do not allow the inflow/outflow of substances during operation. Therefore, we have developed a control system based on a stirrer drive instead of material flow. The newly developed control system ensures tracking of the fermentation product time course to the reference trajectory by changing the stirrer’s speed. Firstly, the paper presents the derivation of the enhanced mathematical model suitable for developing a control system. A linearisation and eigenvalue analysis of this model were made. Due to the time-consuming determination of the fermentation model and the variation of the controlled plant during operation, the use of adaptive control is advantageous. Secondly, a comparison of different adaptive approaches was made. The model reference adaptive control was selected on this basis. The control theory is presented, and the control realisation described. Experimental results obtained with the laboratory batch bioreactor confirm the advantages of the proposed adaptive approach compared to the conventional PI-control.
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Ajam F, Koohsari H. Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Fahime Ajam
- Department of Food Science and Technology Islamic Azad University Azadshahr Iran
| | - Hadi Koohsari
- Department of Microbiology, Azadshahr Branch Islamic Azad University Azadshahr Iran
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Mencher A, Morales P, Valero E, Tronchoni J, Patil KR, Gonzalez R. Proteomic characterization of extracellular vesicles produced by several wine yeast species. Microb Biotechnol 2020; 13:1581-1596. [PMID: 32578397 PMCID: PMC7415363 DOI: 10.1111/1751-7915.13614] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/31/2020] [Indexed: 12/19/2022] Open
Abstract
In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV-enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell-wall-related proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV-enriched fractions was the enzyme exo-1,3-β-glucanase. However, this protein was not involved in the here-observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Eva Valero
- Universidad Pablo de OlavideSevillaSpain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
- Present address:
Universidad Internacional de ValenciaValenciaSpain
| | - Kiran Raosaheb Patil
- European Molecular Biology LaboratoryHeidelbergGermany
- The Medical Research Council Toxicology UnitUniversity of CambridgeCambridgeUK
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
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Abstract
The expansion of the beer industry has enabled many possibilities for improvement regarding the taste, aroma and functionality of this drink. Health-related issues and a general wish for healthier lifestyles has resulted in increased demand for functional beers. The addition of different herbs or adjuncts in wort or beer has been known for centuries. However, today’s technologies provide easier ways to do this and offer additional functional properties for the health benefits and sensory adjustments of classical beer. Medicinal, religious or trendy reasons for avoiding certain compounds in beer or the need to involve new ones in the brewing recipe has broadened the market for the brewing industry and made beer more accessible to consumers who, till now, avoided beer.
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Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile. Food Res Int 2020; 137:109369. [PMID: 33233071 DOI: 10.1016/j.foodres.2020.109369] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 05/06/2020] [Accepted: 05/28/2020] [Indexed: 02/06/2023]
Abstract
Kefir is a well-known health-promoting beverage that can be produced by using kefir grains (traditional method) or by using natural starter cultures from kefir (backslopping method). The aim of this study was to elucidate the microbial dynamics and volatilome profile occurring during kefir production through traditional and backslopping methods by using five kefir grains that were collected in Bosnia and Herzegovina. The results from conventional pour plating techniques and amplicon-based sequencing were combined. The kefir drinks have also been characterized in terms of their physico-chemical and colorimetric parameters. A bacterial shift from Lactobacillus kefiranofaciens to Acetobacter syzygii, Lactococcus lactis and Leuconostoc pseudomesenteroides from kefir grains in traditional kefir to backslopped kefir was generally observed. Despite some differences within samples, the dominant mycobiota of backslopped kefir samples remained quite similar to that of the kefir grain samples. However, unlike the lactic acid and acetic acid bacteria, the yeast counts decreased progressively from the grains to the backslopped kefir. The backslopped kefir samples showed higher protein, lactose and ash content and lower ethanol content compared to traditional kefir samples, coupled with optimal pH values that contribute to a pleasant sensory profile. Concerning the volatilome, backslopped kefir samples were correlated with cheesy, buttery, floral and fermented odors, whereas the traditional kefir samples were correlated with alcoholic, fruity, fatty and acid odors. Overall, the data obtained in the present study provided evidence that different kefir production methods (traditional vs backslopping) affect the quality characteristics of the final product. Hence, the functional traits of backslopped kefir should be further investigated in order to verify the suitability of a potential scale-up methodology for backslopping.
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Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages. J CHEM-NY 2020. [DOI: 10.1155/2020/5790432] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.
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Ould Saadi L, Zaidi F, Sanz T, Haros CM. Effect of faba bean and chickpea mucilage incorporation in the structure and functionality of kefir. FOOD SCI TECHNOL INT 2020; 26:503-511. [DOI: 10.1177/1082013220908089] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This investigation aimed to investigate the viability of kefir enrichment with mucilage extracted from faba bean and chickpea. Four formulations of kefir were studied: fermented milk (control), milk with 3% of faba bean mucilage, milk with 3% of chickpea mucilage and milk with 3% of inulin from artichoke (as prebiotic control). Kefirs were evaluated during 28 days’ storage time at refrigerated temperature. Microbial viability, physicochemical properties (total titratable acidity, syneresis and pH), rheological properties (flow and dynamic shear rheology) and consumer’s acceptability were evaluated. The number of bacteria significantly increased during storage period in all the formulations. The pH decreases during storage whereas total titratable acidity increased as was expected. Kefir supplemented with mucilage showed slightly lower but not significantly different sensory acceptability scores in comparison to the control. The novel mucilage ingredients could be prebiotic source for improving kefir quality.
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Affiliation(s)
- Linda Ould Saadi
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
- Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Farid Zaidi
- Departement des Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia, Algeria
| | - Teresa Sanz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
| | - Claudia M Haros
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Valencia, Spain
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May A, Narayanan S, Alcock J, Varsani A, Maley C, Aktipis A. Kombucha: a novel model system for cooperation and conflict in a complex multi-species microbial ecosystem. PeerJ 2019; 7:e7565. [PMID: 31534844 PMCID: PMC6730531 DOI: 10.7717/peerj.7565] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 07/29/2019] [Indexed: 01/02/2023] Open
Abstract
Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of a multispecies microbial ecosystem with complex interactions that are characterized by both cooperation and conflict. In kombucha, a complex community of bacteria and yeast initiates the fermentation of a starter tea (usually black or green tea with sugar), producing a biofilm that covers the liquid over several weeks. This happens through several fermentative phases that are characterized by cooperation and competition among the microbes within the kombucha solution. Yeast produce invertase as a public good that enables both yeast and bacteria to metabolize sugars. Bacteria produce a surface biofilm which may act as a public good providing protection from invaders, storage for resources, and greater access to oxygen for microbes embedded within it. The ethanol and acid produced during the fermentative process (by yeast and bacteria, respectively) may also help to protect the system from invasion by microbial competitors from the environment. Thus, kombucha can serve as a model system for addressing important questions about the evolution of cooperation and conflict in diverse multispecies systems. Further, it has the potential to be artificially selected to specialize it for particular human uses, including the development of antimicrobial ecosystems and novel materials. Finally, kombucha is easily-propagated, non-toxic, and inexpensive, making it an excellent system for scientific inquiry and citizen science.
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Affiliation(s)
- Alexander May
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Department of Psychology, Arizona State University, Tempe, AZ, USA
| | - Shrinath Narayanan
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Joe Alcock
- University of New Mexico, Albuquerque, NM, USA
| | - Arvind Varsani
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Structural Biology Research Unit, Department of Clinical Laboratory Sciences, University of Cape Town, Cape Town, South Africa
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
| | - Carlo Maley
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
| | - Athena Aktipis
- Department of Psychology, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Biocomputing, Security and Society, Arizona State University, Tempe, AZ, USA
- The Biodesign Center for Fundamental and Applied Microbiomics, Center for Evolution and Medicine, School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Center for Evolution and Medicine, Arizona State University, Tempe, AZ, USA
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Ghasemi-Sadabadi M, Ebrahimnezhad Y, Shaddel-Tili A, Bannapour-Ghaffari V, Kozehgari H, Didehvar M. The effects of fermented milk products (kefir and yogurt) and probiotic on performance, carcass characteristics, blood parameters, and gut microbial population in broiler chickens. Arch Anim Breed 2019; 62:361-374. [PMID: 31807647 PMCID: PMC6852855 DOI: 10.5194/aab-62-361-2019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Accepted: 06/04/2019] [Indexed: 11/11/2022] Open
Abstract
This study was conducted to determine the effects of fermented milk products
and probiotic on performance, carcass characteristics, blood parameters, and
gut microbial population in broiler chickens. A total of 480 one-day-old
Ross 308 broilers were allocated to 30 floor pens in a completely randomized
design with six treatments, five replicates, and 16 chicks (eight males and
eight females) in each replicate. On the first day, the male and female
chicks were weighed and divided by the feather sexing method so that the
average body weight of chicks was approximately equal in each pen. Treatments
consisted of six groups (including control): group 1 had a basal diet and normal drinking water, group 2 had a basal
diet and probiotics (PrimaLac®) in drinking water as recommended by
the manufacturer, group 3 had a basal diet and 2 % yogurt in drinking water,
group 4 had a basal diet and 4 % yogurt in drinking water, group 5 had a basal diet
and 2 % kefir in drinking water, and group 6 had a basal diet and 4 % kefir in
drinking water. Chemical and microbiological characteristics of kefir and
yogurt were measured after each production. The results showed that 4 %
kefir, yogurt, and probiotic at the recommend level in water improved body
weight gain, feed intake, and feed conversion ratio compared with other
groups (P<0.05). The results indicated that treatment had a
significant effect on the carcass yield, intestinal length, thigh yield, and
abdominal fat in male and female chickens (P<0.05). There were no
effects on total bacteria population but the lactobacilli and coliform bacteria
populations showed increasing and decreasing trends, respectively, with 4 % kefir, yogurt, and probiotic supplementation at 28 and 42 d (P<0.05). In
addition, blood glucose and total protein increased when using a high
levels of kefir, yogurt, and probiotic in water, while cholesterol and LDL (low-density lipoprotein)
concentrations were lower in 4 % kefir, yogurt, and probiotic at the
recommended level. Consequently, the results of this study showed that the
use of 4 % kefir, yogurt, and probiotic at recommended level in water
had beneficial effects on the growth performance, intestinal bacteria
population, and blood biochemical parameters in male and female broiler
chickens.
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Affiliation(s)
- Mohammad Ghasemi-Sadabadi
- Department of Animal Science, Faculty of Animal Science and Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | - Yahya Ebrahimnezhad
- Department of Animal Science, Faculty of Animal Science and Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | - Abdolahad Shaddel-Tili
- Department of Animal Science, Faculty of Animal Science and Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | - Vahid Bannapour-Ghaffari
- Department of Pharmacology, Faculty of Specialized Veterinary Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hashem Kozehgari
- Department of Animal Science, Faculty of Animal Science and Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
| | - Mirmojtaba Didehvar
- Department of Food Science and Technology, Faculty of Food Science and Technology, Payame Noor University of Tabriz, East Azerbaijan, Tabriz, Iran
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Liu W, Zhang M, Xie J, Wang H, Zhao X, Chen B, Suo H. Comparative analyses of microbial community diversities of Tibetan kefir grains from three geographic regions. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12616] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenwen Liu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
| | - Meimei Zhang
- College of Food Science Southwest University Chongqing 400715 China
| | - Jie Xie
- College of Food Science Southwest University Chongqing 400715 China
| | - Hongwei Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo North Dakota 58108 USA
| | - Huayi Suo
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing 400067 China
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Kukhtyn M, Vichko O, Kravets O, Karpyk H, Shved O, Novikov V. Biochemical and microbiological changes during fermentation and storage of a fermented milk product prepared with Tibetan Kefir Starter. ARCHIVOS LATINOAMERICANOS DE NUTRICIÓN 2019. [DOI: 10.37527/2018.68.4.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Abstract
The aim of this study was to determine the optimal temperature ranges of milk fermentation by the microbial association Tibetan Kefir Grains and to set changes during the storage of the fermented milk product. The optimum technological parameters of milk fermentation by Tibetan Kefir Grains compliance are set. Compliance of these parameters ensures the desired metabolic processes and obtaining a dairy product with good organoleptic properties: fermentation temperature is 28±1 °С for 24 hours, acidity of the product is from 80 to 120 % lactic acid, the amount of lactic acid bacteria – (2.9±0.22) × 108 CFU/cm3, fungi – (3.7±0.27) × 104 CFU/cm3. It was found that during the storage of the fermented milk drink produced on the leaven Tibetan Kefir Grains at the temperature of 4 ± 1 °С for 10 days titratable acidity of the product increased by 1.2 times to 108.4 ± 8.3 °Т, the population of lactic acid bacteria (Lactobacillus fermentum and some other) and yeast (Saccharomyces spp and some other) remained at the initial level. This indicates that the finished fermented milk product can be stored without losing functional probiotic properties for at least 10 days and meets the requirements of the standard (ISO 4471). At the same time, at a temperature of +8 ± 1°С the expiration date of the fermented milk drink is decreases to 7 days.
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Abstract
Scientific and commercial interest of probiotics, prebiotics and their effect on human health and disease has increased in the last decade. The aim of this review article is to evaluate the role of pro- and prebiotics on the normal function of healthy skin as well as their role in the prevention and therapy of skin disease. Lactobacilli and Bifidobacterium are the most commonly used probiotics and thought to mediate skin inflammation, treat atopic dermatitis (AD) and prevent allergic contact dermatitis (ACD). Probiotics are shown to decolonise skin pathogens (e.g., P. aeruginosa, S. aureus, A. Vulgaris, etc.) while kefir is also shown to support the immunity of the skin and treat skin pathogens through the production of antimicrobial substances and prebiotics. Finally, prebiotics (e.g., Fructo-oligosaccharides, galacto-oligosaccharides and konjac glucomannan hydrolysates) can contribute to the treatment of diseases including ACD, acne and photo aging primarily by enhancing the growth of probiotics.
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El Golli-Bennour E, Timoumi R, Koroit M, Bacha H, Abid-Essefi S. Protective effects of kefir against zearalenone toxicity mediated by oxidative stress in cultured HCT-116 cells. Toxicon 2018; 157:25-34. [PMID: 30448289 DOI: 10.1016/j.toxicon.2018.11.296] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2018] [Revised: 11/09/2018] [Accepted: 11/11/2018] [Indexed: 01/19/2023]
Abstract
Kefir is a fermented milk with numerous health favors counting restorative properties of bacterial flora, reduction of the symptoms of lactose intolerance, immune system stimulation, cholesterol reduction, as well as anti-mutagenic and anti-tumor properties. Zearalenone (ZEN) is a mycotoxin produced by some Fusarium species. ZEN often occurs as a contaminant in cereal grains and animal feeds. Human exposure occurs by ingestion of mycotoxin-contaminated products and can cause serious health problems. This study aimed to assess the preventive effect of kefir against ZEN toxicity in cultured HCT-116 colorectal carcinoma cells; by the evaluation of cell viability, oxidative stress status and the initiation of apoptotic cell death pathway. Our results demonstrated that ZEN inhibits cell proliferation which was accompanied by an increase in the generation of free radicals as measured by fluorescent 2,7-dichlorofluorescein (DCF) and Malondialdehyde (MDA). As an adaptive response to this redox status, we showed an induction of heat shock protein expression (Hsp 70) and an activation of antioxidant enzymes; catalase and Superoxide Dismutase (SOD). Moreover, a loss of mitochondrial membrane potential (Δѱm) was observed. The co-treatment as well as the pre-treatment by kefir showed a reduction of ZEN induced damages for all tested markers. However, the pre-treatment seems to be the most efficient, it prevented almost all ZEN hazards. Consequently, oxidative damage appears to be a key determinant of ZEN induced toxicity in cultured HCT-116 cells. In conclusion, we showed that kefir may better exert its virtue on preventive mode rather than on curative one. By this way, kefir as a beverage with highly antioxidant properties could be relevant particularly with the emergent demand for natural products which may counteract the detrimental effects of oxidative stress and therefore prevent multiple human diseases.
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Affiliation(s)
- Emna El Golli-Bennour
- Laboratory for Research on Biologically Compatible Compounds, Faculty of Dentistry, Monastir, Tunisia.
| | - Rim Timoumi
- Laboratory for Research on Biologically Compatible Compounds, Faculty of Dentistry, Monastir, Tunisia
| | - Meriam Koroit
- Laboratory for Research on Biologically Compatible Compounds, Faculty of Dentistry, Monastir, Tunisia
| | - Hassen Bacha
- Laboratory for Research on Biologically Compatible Compounds, Faculty of Dentistry, Monastir, Tunisia
| | - Salwa Abid-Essefi
- Laboratory for Research on Biologically Compatible Compounds, Faculty of Dentistry, Monastir, Tunisia
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Perna A, Simonetti A, Gambacorta E. Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12561] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Annamaria Perna
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Viale dell'Ateneo Lucano Potenza 10-85100 Italy
| | - Amalia Simonetti
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Viale dell'Ateneo Lucano Potenza 10-85100 Italy
| | - Emilio Gambacorta
- School of Agricultural, Forestry, Food and Environmental Sciences; University of Basilicata; Viale dell'Ateneo Lucano Potenza 10-85100 Italy
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40
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Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2018. [DOI: 10.2478/aucft-2018-0005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate and sensory evaluation as indexes to select the most suitable kefir grains as starter for goat milk. The parameters of kefir fermented goat milk were optimized by single factor experiment constantly. The results showed that kefir grain K1, which performed better in antioxidant activity, ACE inhibitory activity than the other four kefir grains and sensory evaluation was inferior to kefir grain K5 only, was suitable for the fermentation of goat milk. And the optimum fermentation conditions were found to be as 3% inoculation size at 25 °C for 22h.
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41
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Shen Y, Kim DH, Chon JW, Kim H, Song KY, Seo KH. Nutritional Effects and Antimicrobial Activity of Kefir (Grains). ACTA ACUST UNITED AC 2018. [DOI: 10.22424/jmsb.2018.36.1.1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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ROCHA-GOMES A, ESCOBAR A, SOARES JS, SILVA AAD, DESSIMONI-PINTO NAV, RIUL TR. Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats. REV NUTR 2018. [DOI: 10.1590/1678-98652018000200001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
ABSTRACT Objective To compare the effects of fermented kefir on the nutritional, physiological, and biochemical parameters of rats. Methods Grains of milk kefir (whole and skimmed) and water kefir (brown sugar) were used. The chemical composition analysis was performed on substrates and fermented beverages. The rats were evaluated for weight gain, body mass index, as well as their food, water, kefir, and calorie intake. We also evaluated their energy efficiency coefficient, weight of organs, in addition to their serum, and hepatic biochemistry. Results Fermentation increased the acid content index owing to degradation of lactose and brown sugar. The animals consumed more kefir, reducing the intake of chow and water. Kefir did not alter body and organ weight, while improving the lipid profile. Conclusion Water kefir with brown sugar was more effective in improving the lipid profile.
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Lordan R, Tsoupras A, Mitra B, Zabetakis I. Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned? Foods 2018; 7:E29. [PMID: 29494487 PMCID: PMC5867544 DOI: 10.3390/foods7030029] [Citation(s) in RCA: 150] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 02/23/2018] [Accepted: 02/24/2018] [Indexed: 02/07/2023] Open
Abstract
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.
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Affiliation(s)
- Ronan Lordan
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | - Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
| | | | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
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Gientka I, Kieliszek M, Jermacz K, Błażejak S. Identification and Characterization of Oleaginous Yeast Isolated from Kefir and Its Ability to Accumulate Intracellular Fats in Deproteinated Potato Wastewater with Different Carbon Sources. BIOMED RESEARCH INTERNATIONAL 2017; 2017:6061042. [PMID: 29098157 PMCID: PMC5623792 DOI: 10.1155/2017/6061042] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 07/06/2017] [Accepted: 07/18/2017] [Indexed: 12/16/2022]
Abstract
The search for efficient oleaginous microorganisms, which can be an alternative to fossil fuels and biofuels obtained from oilseed crops, has been going on for many years. The suitability of microorganisms in this regard is determined by their ability to biosynthesize lipids with preferred fatty acid profile along with the concurrent utilization of energy-rich industrial waste. In this study, we isolated, characterized, and identified kefir yeast strains using molecular biology techniques. The yeast isolates identified were Candida inconspicua, Debaryomyces hansenii, Kluyveromyces marxianus, Kazachstania unispora, and Zygotorulaspora florentina. We showed that deproteinated potato wastewater, a starch processing industry waste, supplemented with various carbon sources, including lactose and glycerol, is a suitable medium for the growth of yeast, which allows an accumulation of over 20% of lipid substances in its cells. Fatty acid composition primarily depended on the yeast strain and the carbon source used, and, based on our results, most of the strains met the criteria required for the production of biodiesel. In particular, this concerns a significant share of saturated fatty acids, such as C16:0 and C18:0, and unsaturated fatty acids, such as C18:1 and C18:2. The highest efficiency in lipid biosynthesis exceeded 6.3 g L-1. Kazachstania unispora was able to accumulate the high amount of palmitoleic acid.
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Affiliation(s)
- Iwona Gientka
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Marek Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Karolina Jermacz
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Stanisław Błażejak
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Science, Warsaw University of Life Sciences-SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
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Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review. Food Microbiol 2017; 66:86-95. [DOI: 10.1016/j.fm.2017.04.004] [Citation(s) in RCA: 106] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 04/06/2017] [Accepted: 04/07/2017] [Indexed: 02/04/2023]
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Exploring the Antimicrobial and Hepatoprotective Effects of Kefir; A Probiotic Fermented Milk. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2017. [DOI: 10.22207/jpam.11.2.15] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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de la Fuente G, Jones E, Jones S, Newbold CJ. Functional Resilience and Response to a Dietary Additive (Kefir) in Models of Foregut and Hindgut Microbial Fermentation In Vitro. Front Microbiol 2017; 8:1194. [PMID: 28702019 PMCID: PMC5487516 DOI: 10.3389/fmicb.2017.01194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Accepted: 06/12/2017] [Indexed: 01/01/2023] Open
Abstract
Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested. Gas production over 72 h of incubation was recorded and pH, volatile fatty acids (VFAs), lactate and ammonia concentration as well as lactic acid (LAB) and acetic acid bacteria, and yeast total numbers were also measured. Both direct and indirect (by subtracting their respective blanks) effects were analyzed and a multivariate analysis was performed to compare foregut and hindgut fermentation models. Addition of kefir boosted the fermentation by increasing molar concentration of VFAs and ammonia and shifting the Acetate to Propionate ratio in both models but heat processing techniques like pasteurization or autoclaving influenced the way the kefir is fermented and reacts with the present microbiota. In terms of comparison between both models, the foregut model seems to be less affected by the inclusion of Kefir than the hindgut model. In terms of variability in the response, the hindgut model appeared to be more variable than the foregut model in the way that it reacted indirectly to the addition of different types of kefir.
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Affiliation(s)
- Gabriel de la Fuente
- Departament de Ciència Animal, Escola Tècnica Superior d'Enginyeria Agrària, Universitat de LleidaLleida, Spain.,Institute of Biological Environmental and Rural Sciences, Aberystwyth UniversityAberystwyth, United Kingdom
| | - Eleanor Jones
- Institute of Biological Environmental and Rural Sciences, Aberystwyth UniversityAberystwyth, United Kingdom
| | | | - Charles J Newbold
- Institute of Biological Environmental and Rural Sciences, Aberystwyth UniversityAberystwyth, United Kingdom
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Liu Y, Pischetsrieder M. Identification and Relative Quantification of Bioactive Peptides Sequentially Released during Simulated Gastrointestinal Digestion of Commercial Kefir. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1865-1873. [PMID: 28195465 DOI: 10.1021/acs.jafc.6b05385] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Health-promoting effects of kefir may be partially caused by bioactive peptides. To evaluate their formation or degradation during gastrointestinal digestion, we monitored changes of the peptide profile in a model of (1) oral, (2) gastric, and (3) small intestinal digestion of kefir. Matrix-assisted laser desorption/ionization time-of-flight mass spectroscopy analyses revealed clearly different profiles between digests 2/3 and kefir/digest 1. Subsequent ultraperformance liquid chromatography-electrospray ionization-tandem mass spectrometry identified 92 peptides in total (25, 25, 43, and 30, partly overlapping in kefir and digests 1, 2, and 3, respectively), including 16 peptides with ascribed bioactivity. Relative quantification in scheduled multiple reaction monitoring mode showed that many bioactive peptides were released by simulated digestion. Most prominently, the concentration of angiotensin-converting enzyme inhibitor β-casein203-209 increased approximately 10 000-fold after combined oral, gastric, and intestinal digestion. Thus, physiological digestive processes may promote bioactive peptide formation from proteins and oligopeptides in kefir. Furthermore, bioactive peptides present in certain compartments of the gastrointestinal tract may exert local physiological effects.
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Affiliation(s)
- Yufang Liu
- Department of Chemistry and Pharmacy, Food Chemistry Unit, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Schuhstraße 19, 91052 Erlangen, Germany
| | - Monika Pischetsrieder
- Department of Chemistry and Pharmacy, Food Chemistry Unit, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Schuhstraße 19, 91052 Erlangen, Germany
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Tang YR, Huang HY, Hu JB, Rattinam R, Li CH, Chen YC, Urban PL. Capillary hydrodynamic chromatography reveals temporal profiles of cell aggregates. Anal Chim Acta 2016; 910:75-83. [DOI: 10.1016/j.aca.2015.12.049] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/11/2015] [Accepted: 12/22/2015] [Indexed: 10/22/2022]
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