Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

Özcan, Tülay; Şahin, Saliha; Akpinar‐Bayizit, Arzu; Yilmaz‐Ersan, Lutfiye

doi:10.1111/1471-0307.12560

Cited by 35 publications

(34 citation statements)

References 33 publications

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“…is decrease is the result of organic acid production by LAB and yeasts [22,45]. e pH values obtained were similar to those obtained by previous studies [34,46].…”

Section: Effect Of Variables On Phsupporting

confidence: 89%

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Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

M’hir

Rtibi

Mejri

et al. 2019

Journal of Chemistry

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The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

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“…is decrease is the result of organic acid production by LAB and yeasts [22,45]. e pH values obtained were similar to those obtained by previous studies [34,46].…”

Section: Effect Of Variables On Phsupporting

confidence: 89%

“…Kefir-based beverages also possess an antioxidant activity as reported by many scientific researches [18][19][20][21][22]. Furthermore, the hydrolysis of whey bioactive peptides such as β-lactoglobulin by probiotic bacteria is an alternative to reduce its allergenicity [23][24][25].…”

Section: Introductionmentioning

confidence: 99%

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

M’hir

Rtibi

Mejri

et al. 2019

Journal of Chemistry

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“…Traditional kefir is a functional product obtained by fermentation of milk with wild or commercial starter culture and kefir grains, presenting beneficial effects on the immune and digestive systems (Bourrie et al ; Gul et al ). Additional effects on health, such as cholesterol‐lowering, allergy and lactose intolerance prevention, ACE inhibition, antioxidant, antimutagenic, anticarcinogenic and antimicrobial properties, were previously demonstrated (Ahmed et al ; Ozcan et al ). The most common species identified in kefir grains microbiota are lactic acid bacteria belonging to genus Lactobacillus , including Lb.…”

Section: Introductionmentioning

confidence: 90%

Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum

Gaspar‐Pintiliescu

Oancea

Cotârleț

et al. 2019

Int J of Dairy Tech

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Fermented bovine colostrum rich in bioactive peptides was obtained using Candida lipolytica strains in co-culture with kefir grains. During fermentation, the pH and total titratable acidity of the product were daily measured. The hydrolysis degree and the electrophoretic pattern of watersoluble extracts (WSE) of fermented colostrum were analysed. Fractions enriched in peptides with a molecular weight lower than 10 kDa were separated by ultracentrifugation. They showed better modulation of angiotensin-converting enzyme (ACE) inhibition and cell proliferation, but lower radical scavenging capacity, compared to corresponding WSE. Figure 3 Cell viability of L929 fibroblasts cultivated in the presence of different concentrations of C1, C2 extracts and P1, P2 peptide fractions for 48 h, determined by MTT assay. Values are expressed as mean AE SD (n = 3). *p < 0.05.

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“…Kefir is an important dairy product with potential health benefits. Kefir grains that contain a diverse microbiota are used for kefir production as starters (Leite et al ; Aryana and Olson, ; Ozcan et al ). Kefir grains have a cauliflower‐like appearance as irregularly shaped granules (Güzel‐Seydim et al ) containing a particular exopolysaccharide (EPS) matrix called kefiran.…”

Section: Introductionmentioning

confidence: 99%

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Purutoğlu

İspirli

Yüzer

et al. 2019

Int J of Dairy Tech

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Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates. (2016) Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology 69 410-417. Demirbas ß F, _ Ispirli H, Kurnaz A A, Yilmaz M T and Dertli E (2017) Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT-Food Science and Technology 79 361-366. Dertli E and C ß on A H (2017) Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology 85 151-157. Dertli E, Mercan E, Arıcı M, Yılmaz M T and Sa gdıc ß O (2016) Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT-Food Science and Technology 71 116-124. Dertli E, Colquhoun I J, Côt e G L, Le Gall G and Narbad A (2018) Structural analysis of the a-D-glucan produced by the sourdough isolate Lactobacillus brevis E25. Food chemistry 242 45-52. Franzetti L, Galli A, Pagani M and Noni I D (1998) Microbiological and chemical investigations on sugar kefir drink. Annali di Microbiologia ed Enzimologia. 48 67-80. Gao J, Gu F, Abdella N H, Ruan H and He G (2012) Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of food science 77 M425-M433. Garofalo C, Osimani A, Milanovi c V, Aquilanti L, De Filippis F, Stellato G and Ercolini D (2015) Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiology 49 123-133. Gul O, Atalar I, Mortas M and Dervisoglu M (2018) Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir. International Journal of Dairy Technology 71 73-80.

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Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir

Cited by 35 publications

References 33 publications

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Angiotensin‐converting enzyme inhibition, antioxidant activity and cytotoxicity of bioactive peptides from fermented bovine colostrum

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

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