Atividade antiinflamatória de carboidrato produzido por fermentação aquosa de grãos de quefir

Milk and açaí berry pulp improve sensorial acceptability of kefir-fermented milk beverage

“…The formation of carbonic gas; vitamin B12 and polysaccharides (Weschenfelder et al 2011); different aldehydes, isoamyl alcohol and traces of acetone (Moreira et al 2008) also occurs. When the kefir grains are inoculated in the culture medium, an adaptation (lag) phase occurs at first.…”

“…However, it can also be performed in different substrates, which can diversify the flavor and enhance the acceptance of the product by consumers. As examples, the usage of walnut milk (Cui et al 2013), cocoa pulp (Puerari et al 2012), sugar cane juice (Dornelles and Rodrigues 2006), orange pulp (Plessas et al 2008) and also water and brown sugar solutions (Bergmann et al 2010;Diniz et al 2003;Moreira et al 2008) can be cited.…”

Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir – Part II

“…kefiran . These carbohydrates have several health beneficial effects, including the decrease of blood pressure induced by hypertension (Maeda et al, 2004), immunomodulation, epithelium protection and antagonic activity against Bacillus cereus on Caco-2 cells (Piermaria et al, 2010), increased phagocytic activity of peritoneal and lung macrophages (Vinderola, Perdigon, Duarte, Farnworth, & Matar, 2006) and increased IgA cells in these sites (Duarte, Vinderola, Ritz, Perdigon, & Matar, 2006), antitumor activity (Liu, Wang, Lin, & Lin, 2002), antimicrobial activity (Rodrigues, Caputo, Carvalho, Evangelista, & Schneedorf, 2005), and antiinflammatory activity (Moreira et al, 2008). Kefiran also improves the rheological properties and better viscoelasticity can be achieved through addition of kefiran up to a level of 300 mg/L (Badel et al, 2011;Piermaria et al, 2010).…”

"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity

“…Only the liquid portion resulting from fermentation is ingested; the grains are not eaten (VECCHI;HAMSANANDA, 1999;MOREIRA et al, 2008).…”