A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents

Rodrigues, Kamila Leite; Araújo, Tomaz Henrique; Schneedorf, José Maurício; Ferreira, Cláudia de Souza; Moraes, Gabriel de Oliveira Isac; Sinigaglia‐Coimbra, Rita; Rodrigues, Maria Rita

doi:10.1016/j.jff.2015.11.035

Cited by 69 publications

(49 citation statements)

References 48 publications

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“…WK should not be confused with milk kefir (MK), another fermented beverage that needs polysaccharide grains having microbes embedded as starters. MK uses milk and its by‐products as the substrate for fermentation to yield kefiran grains, a glucogalactan mainly synthetised by Lactobacillus kefiranofaciens (Wszolek et al ., Piermaria et al ., ; Magalhães et al ., , ; Zajšek et al ., ; Rodrigues et al ., ). Meanwhile, WKGs employ sucrose as the substrate and produce an α 1–6 glucose dextran synthetised by L. hilgardii (Pidoux et al ., ; Waldherr et al ., ).…”

Section: Discussionmentioning

confidence: 97%

Inferring the role of microorganisms in water kefir fermentations

Martínez-Torres

Gutiérrez-Ambrocio

Heredia-del-Orbe

et al. 2016

Int J of Food Sci Tech

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Water kefir is a slightly alcoholic, lactic and acetic beverage fermented by yeasts, lactic acid bacteria and acetic acid bacteria that are associated with the polysaccharide of the water kefir grains. In this study, the three main metabolic products of microorganisms were evaluated during a traditional 192-h water kefir fermentation and also after inoculating the microorganisms in fresh medium or sterilised broth from different fermentation stages. The first process to occur was alcoholic fermentation, carried out in particular by Saccharomyces cerevisiae. After 24 h, lactic and acetic acid accumulation was generated by Lactobacillus hilgardii and Acetobacter tropicalis. By the end of fermentation, ethanol had been almost entirely consumed and oxidised to acetic acid, possibly by a dissimilatory route of Acetobacter species. An original hypothetical diagram is proposed for the carbon flux from sucrose, and the metabolic role of the main yeasts and bacteria is assigned for the distinct stages of water kefir fermentation.

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Section: Discussionmentioning

confidence: 97%

Inferring the role of microorganisms in water kefir fermentations

Martínez-Torres

Gutiérrez-Ambrocio

Heredia-del-Orbe

et al. 2016

Int J of Food Sci Tech

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“…It is known that kefir has antioxidant properties, so the use of kefir during beer fermentation provides beers with a phenolic composition similar to beers made with Saccharomyces cerevisiae, kefir beer being the first produced by probiotics with as single fermenter [108].…”

Section: Perspectives and Concluding Remarksmentioning

confidence: 99%

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

2020

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Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.

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“…Studies carried out by Rodrigues et al (2016) have shown the viability of also using kefir grains to produce beer, thus demonstrating the different functionalities of it as food.…”

Section: Introductionmentioning

confidence: 99%

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

et al. 2018

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Kefir is a product elaborated from the symbiotic fermentation of different microorganisms. The Kluyveromyces and Saccharomyces genera are the major representatives of the yeasts found in kefir microbiota. The only pobiotic yeast commercialized as an oral medication, is the Saccharomyces boulardii. The present work involved the microbiological quality examination of six kefir samples in the city of Santa Maria/RS, the yeasts isolation present in the samples and the identification of them by PCR (Polymerase chain reaction). Then, their probiotic potential was evaluated by in vitro technique. After that, microbiological analysis confirmed that kefir samples were suitable for consumption once the microbiological quality was established. Nineteen yeast strains were isolated from six different kefir samples; it was identified, by PCR analysis, but only three species were identified from these microorganisms in the present article: Saccharomyces cerevisiae, Hanseniospora uvarum and Kazachstania unispora. Nevertheless, by simulating the passage of isolated strains through the gastrointestinal environment, it was observed that they could not be considered probiotics. The results indicate that, in an isolated way, the yeast presents in kefir samples, in the city of Santa Maria, RS, can´t be considered probiotics according to the tests performed.

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A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents

Cited by 69 publications

References 48 publications

Inferring the role of microorganisms in water kefir fermentations

Inferring the role of microorganisms in water kefir fermentations

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil

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