A review of nondairy kefir products: their characteristics and potential human health benefits

Egea, Mariana Buranelo; Santos, Daiane Costa dos; Filho, Josemar Gonçalves de Oliveira; Ores, Joana da Costa; Takeuchi, Katiuchia Pereira; Lemes, Ailton César

doi:10.1080/10408398.2020.1844140

Cited by 44 publications

(30 citation statements)

References 126 publications

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“…Due to the wide variety of sugars and subtracts used in the fermentation process, the microbial diversity of non-dairy kefir grains may be greater than that of traditional kefir grains. Several authors reported 45 different bacterial species and 23 yeasts [ 143 ]. However, due to its great complexity, the relative composition of bacteria and yeasts may vary during the kefir fermentation process, making it difficult to control and obtain uniform products for industrial use [ 143 ].…”

Section: Application Of Eps-producing Lab In Food Productsmentioning

confidence: 99%

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Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Jurášková

Ribeiro

Silva

2022

Foods

130

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The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

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Section: Application Of Eps-producing Lab In Food Productsmentioning

confidence: 99%

“…Several authors reported 45 different bacterial species and 23 yeasts [ 143 ]. However, due to its great complexity, the relative composition of bacteria and yeasts may vary during the kefir fermentation process, making it difficult to control and obtain uniform products for industrial use [ 143 ].…”

Section: Application Of Eps-producing Lab In Food Productsmentioning

confidence: 99%

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Jurášková

Ribeiro

Silva

2022

Foods

130

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“…Its antimicrobial activity using vitro cell cultures in dairy products including yogurt, cheese, and dairy-based beverages, the health impacts of probiotic products were broadly investigated (Song et al, 2012). The definition of "optimal nutrition" has evolved to include essential nutrients and non-nutrients that play a role in physiological and biochemical functions and increase the consistency of human diets as scientific knowledge and techniques have advanced (Aguiar et al, 2019). Assess probiotic effects of dairy products on humans are parts as there could not be much human trials conducted.…”

Section: Health Benefits Of Probioticsmentioning

confidence: 99%

Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health

Khan

Morya

Chattu

2021

JANS

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Probiotics are living microorganisms that improve health when eaten or introduced to the body. They have become an essential aspect of everyone’s life now due to these products growing health benefits. They contain live bacteria that help our gut maintain good gut microflora and keep us healthy. Lactobacillus and Bifidobacterium are the most used probiotic strains. Everyone knows the importance of these products nowadays and has highlighted the parts that a reader must know about these products and how they affect the human body. This review discusses probiotics, dairy-based probiotics, non-dairy based probiotics and their role in therapeutics. This review has also been elaborated on an essential by-product of the dairy industry, i.e., whey, which has many health benefits and highly recommended for people who are in sports and body-building. While analysing the health benefits of probiotic supplements, there is a lot to discuss,i.e. how and where probiotic products work in our body and provide us with different health benefits. The most common way a probiotic performs is by boosting our immune system and fighting diseases. While looking at the market part of probiotic products globally, it is a multibillion-dollar market mostly based in Europe, where people are more health-conscious. The probiotic market has now frowned worldwide and is one of the most profitable markets in the current world.

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“…These effects include immunomodulatory, cholesterollowering, anti-allergic, anti-inflammatory, antitumoral, antimicrobial activity (reviewed in [22]) and effect on the gut microbiota to modulate brain physiology [23], linked to the microbial composition of the fermented product, but also to the presence of bioactive molecules and kefiran [21,23]. Most of the current literature evaluating health effects associated to kefir consumption refers to dairy products, but non-dairy kefir derivatives were also linked to specific bioactivity including anti-inflammatory, antiulcerogenic, antihyperglycemic and antihyperlipidemic potential in rodent models (reviewed in [24]). Considering a relative resemblance in consortia composition and microbial dynamics during the fermentation of milk and water kefir, certain similarities could potentially be expected, however due to the main different in substrate, their potential benefit effect should be verified.…”

Section: Introductionmentioning

confidence: 99%

Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro

et al. 2021

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Fermentation is an ancient food preservation process, and fermented products have been traditionally consumed in different cultures worldwide over the years. The interplay between human gut microbiota, diet and host health is widely recognized. Diet is one of the main factors modulating gut microbiota potentially with beneficial effects on human health. Fermented dairy products have received much attention, but other sources of probiotic delivery through food received far less attention. In this research, a combination of in vitro tools mimicking colonic fermentation and the intestinal epithelium have been applied to study the effect of different pasteurized and non-pasteurized water kefir products on gut microbiota, epithelial barrier function and immunomodulation. Water kefir increased beneficial short-chain fatty acid production at the microbial level, reduced detrimental proteolytic fermentation compounds and increased Bifidobacterium genus abundance. The observed benefits are enhanced by pasteurization. Pasteurized products also had a significant effect at the host level, improving inflammation-induced intestinal epithelial barrier disruption and increasing IL-10 and IL-1β compared to the control condition. Our data support the potential health benefits of water kefir and demonstrate that pasteurization, performed to prolong shelf life and stability of the product, also enhanced these benefits.

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A review of nondairy kefir products: their characteristics and potential human health benefits

Cited by 44 publications

References 126 publications

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health

Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro

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