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This study was aimed at evaluating the antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir. Such antimutagenic activity was determined by means of the Salmonella mutagenicity assay, whereas the antioxidant properties of kefir were evaluated by assessing the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, lipid peroxidation inhibition activity, ferrous ion chelating ability, reducing power, and antioxidative enzyme activity. Both milk-kefir and soymilk-kefir demonstrated significantly greater antimutagenic activity than milk and soymilk. Milk-kefir and soymilk-kefir also displayed significantly greater scavenging activity upon DPPH radicals, an inhibition effect upon linoleic acid peroxidation, and more substantial reducing power but displayed a reduced glutathione peroxidase activity than was the case for milk and soymilk. Milk and soymilk fermented by kefir grains did not alter the ferrous ion chelating ability and superoxide dismutase activity of the original materials. These findings have demonstrated that milk-kefir and soymilk-kefir possess significant antimutagenic and antioxidant activity and suggest that milk-kefir and soymilk-kefir may be considered among the more promising food components in terms of preventing mutagenic and oxidative damage.

The purpose of this research was to improve probiotic microencapsulation using prebiotics and : The purpose of this research was to improve probiotic microencapsulation using prebiotics and : The purpose of this research was to improve probiotic microencapsulation using prebiotics and : The purpose of this research was to improve probiotic microencapsulation using prebiotics and : The purpose of this research was to improve probiotic microencapsulation using prebiotics and modern optimization techniques to determine optimal processing conditions, performance, and survival rates. modern optimization techniques to determine optimal processing conditions, performance, and survival rates. modern optimization techniques to determine optimal processing conditions, performance, and survival rates. modern optimization techniques to determine optimal processing conditions, performance, and survival rates. modern optimization techniques to determine optimal processing conditions, performance, and survival rates. Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium algi-Prebiotics (fructooligosaccharides or isomaltooligosaccharides), growth promoter (peptide), and sodium alginate were incorporated as coating materials to microencapsulate 4 probiotics ( nate were incorporated as coating materials to microencapsulate 4 probiotics ( nate were incorporated as coating materials to microencapsulate 4 probiotics ( nate were incorporated as coating materials to microencapsulate 4 probiotics ( nate were incorporated as coating materials to microencapsulate 4 probiotics (Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus Lactobacillus acidophilus, , , , , Lacto-Lacto-Lacto-Lacto-Lactobacillus casei bacillus casei bacillus casei bacillus casei Bifidobacterium longum). The proportion of the prebiotics, pep-). The proportion of the prebiotics, pep-). The proportion of the prebiotics, pep-). The proportion of the prebiotics, pep-). The proportion of the prebiotics, peptide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface tide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface tide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface tide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface tide, and sodium alginate was optimized using response surface methodology (RSM) to 1st construct a surface model, with sequential quadratic programming (SQP) subsequently adopted to optimize the model and evaluate model, with sequ...

This study aimed to evaluate the hypocholesterolaemic property of milk-kefir and soyamilk-kefir. Male hamsters were fed on a cholesterol-free or cholesterol-enriched diet containing 10 % skimmed milk, milk-kefir, soyamilk or soyamilk-kefir for a period of 8 weeks. The soyamilk, milk-kefir and soyamilk-kefir diets all tended towards a lowering of serum triacylglycerol and total cholesterol concentrations, and a reduction of cholesterol accumulation in the liver, the decrease in serum cholesterol concentration being mainly in the non-HDL fraction. The soyamilk-kefir diet led to a significant increase in the faecal excretion of neutral sterols and bile acids compared with the other two diets. The soyamilk-kefir diet also elicited a significant decrease in the serum ratio of non-HDL-cholesterol to HDL-cholesterol, compared with the control, than was the case for the other diets. These findings demonstrate that soyamilk-kefir may be considered to be among the more promising food components in terms of preventing CVD through its hypocholesterolaemic action.

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