Atividade antiinflamatória de quefir, um probiótico da medicina popular

Diniz, RS; Perazzo, Fábio Ferreira; Carvalho, José Carlos Tavares; Schneenedorf, J.M.

doi:10.1590/s0102-695x2003000300008

Cited by 17 publications

(17 citation statements)

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“…There were not differences in the lactobacilli counts during the 14 days of storage, but the addition of agave inulin significantly decreased their counts, but itstill remained high indicating a probable probiotic capacity of the cheeses. Maruyama et al (2006) found values for probiotic counts lower than that found in this work, which may be due to the use of isolated cultures of L. acidophillus and B. longum, while in kefir up to 40 different lactic bacteria can be found (DINIZ et al, 2003).…”

Section: Resultscontrasting

confidence: 83%

Quark Cheese Produced With Kefir and Agave Inulin

Silva¹,

Rigoto²,

Sottoriva³

et al. 2019

ArqVet

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Quark cheese is a cheese of fresh mass obtained by coagulation of the milk by the action mainly of lactic bacteria obtaining a cheese of refreshing flavor with high acidity, in its commercial production a specific starter culture is used, in the present work this culture was replaced by kefir, a symbiotic system of lactic acid bacteria and yeasts, which is considered a probiotic product. Agave inulin is a soluble fiber considered prebiotic with ability to improve the balance of the intestinal flora. The objective of this work was to develop Quark cheese using kefir as a starter culture and supplemented with agave inulin. Cheeses were produced by fermentation for 24h / 25ºC followed by drainage of the whey, in the supplemented cheese 3% of inulin was added, after whey drainage cheeses were kept in plastic pots under refrigeration temperature until the moment of the analyses. Microbiological evaluations, pH and acidity were performed at 1, 7 and 14 days after manufacture. The results of the physical-chemical analyses remained close to those found in the literature. Cheeses showed high counts of Lactobacilli indicating their probiotic potential, the addition of agave inulin decreased the number of these microorganisms, nevertheless they remained in high counts. It can be verified that the use of kefir in the production of Quark cheese is feasible, mainly in artisanal productions because it is usually inexpensive and easy to maintain, Lactobacilli have remained stable during the storage period.

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Section: Resultscontrasting

confidence: 83%

Quark Cheese Produced With Kefir and Agave Inulin

Silva¹,

Rigoto²,

Sottoriva³

et al. 2019

ArqVet

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Nogueira¹,

Aguiar‐Oliveira

Kamimura

et al. 2016

Acta Amaz.

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Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oleracea) berry pulp fermented by two different kefir cultures: one specific for milk and one specific for sugared water, adapted to milk. Based on the fermentation yield, pH and sensory analysis, the culture adapted to milk obtained the best results in a composition (g 100 g -1 ) of 70 of whole milk and 30 of açaí berry pulp, at room temperature (~25°C), without agitation and fermented for 24 h. The results obtained by this formulation were an increase of 12% in the kefir biomass, 93% of fermentation yield, pH 5.10 and overall sensory acceptance of 7.05.

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“…The "Petit Suisse" cheese preparation method used was characterized by a low yield as a result of serum separation, but it is cheap and can be easily replicated at home, besides being an option for lactose intolerant individuals, those with celiac disease, and/or those with health concerns since kefir presents several benefits such as anti-inflammatory, immunomodulatory, and antitumor activities (DINIZ et al, 2003;LOPITZ-OTSOA et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…Kefir has sensory and therapeutic properties such as reducing the effects of lactose intolerance and skin problems, immunity modulation, balance of intestinal flora, as well as antifungal, antibacterial, healing, antitumor, and antioxidant activity (VECCHI;HAMSANANDA, 1999;DINIZ et al, 2003;PIMENTEL;SANTOS, 2010). Its effects on the permeability of the intestinal mucosa also contribute to the suppression of oral sensitization and the development of tolerance in allergic patients (LOPITZ-OTSOA et al, 2006;WRÓBLEWSKA et al, 2009).…”

Section: Effects Of Kefirmentioning

confidence: 99%