Effect of probiotics and functional foods and their use in different diseases

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

“…Controling this stage of production is of great importance to product quality requiring the application of good manufacturing and hygiene practices, which may be limited at the small-scale production (GONÇALVES, 2009). Accordingly, probiotic foods are presented as alternatives for patients with intestinal disorders, infection by microorganisms resistant to antibiotics, or those who have received large amounts of antibiotics resulting in imbalance of the intestinal microbiota (SANDERS, 1998;ZUBILLAGA et al, 2001;DANIELSEN;WIND, 2003). The "Petit Suisse" cheese prepared in the present study has microorganisms with probiotic activity.…”

“…Probiotics act in the intestinal mucosa improving, among other factors, the barrier against pathogens due to increased production of IgA, which makes these products effective for treating food allergies and dermatitis (ZUBILLAGA, 2001;LOPITZ-OTSOA, 2006). Other studies have shown additional effects, in which probiotics act in the prevention and control of respiratory infections, in the colonization of pathogenic bacteria by competing for binding sites, and in the change of intestinal microbiota composition (MATTILA-SANDHOLM et al, 1999; WOHLGEMUTH; LOH; BLAUT, 2010).…”

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

“…Empregou-se a Equação de Billmeyer 20 para estabelecer uma relação entre viscosidade relativa e a intrínseca, (1) onde c = concentração (em %) da solução contendo o polímero.…”

“…É uma mistura probió-tica original das montanhas Caucasianas da Rússia, podendo trazer vários benefícios para a saúde. 1 O quefir é utilizado no Brasil como um produto da medicina popular, tendo hoje diversos efeitos probióticos relacionados à sua utilização. 2 A bebida pronta para consumo contém ácido lático, assim como ácidos fórmico, succínico e propiônico, CO 2 , álcool etílico, diferentes aldeídos e traços de álcool isoamílico e acetona, 3 além de uma variedade de folatos.…”

Evaluation of antagonistic activity of milk fermented with kefir grains of different origins

“…The product has been used for many years in Russia for the treatment of various types of illnesses. The functional properties attributed to kefir include retardation of cancerous tumors, (Murofushi et al 1983;Hosono et al 1990;Hong et al 2009), activation of the immunological system (Osada et al 1994;Vinderola et al 2005), possibility of consumption in cases of lactointolerance, combating of intestinal infections, and antagonistic activity toward pathogenic microorganisms (Hong et al 2009), among others (Zubillaga 2001). Due to its microbiotic constituent, several different substances, which inhibit the growth of pathogenic microorganisms are produced, which are frequently associated with the illnesses of dietary origin (Magalhães et al 2010;Tas et al 2012).…”