Effect of special Hungarian probiotic kefir on faecal microflora

Figler, Mária; Mózsik, Gyula; Schäffer, B.; Gasztonyi, Beáta; Ács, Pongrác; Szili, Béla; Rab, Regina; Szakály, Sándor

doi:10.3748/wjg.v12.i7.1129

Cited by 10 publications

(4 citation statements)

References 21 publications

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“…Recently, a new formulation of kefir with the addition of enzymes such as lipase or α-amylase to prevent and control obesity was patented in Japan. In the former Soviet Union countries, the consumption of kefir has been informally recommended for healthy individuals to reduce the risk of chronic diseases and also for patients with gastrointestinal and metabolic disorders, hypertension, IHD, weight control and allergies ( 47 ) .…”

Section: Kefir Consumptionmentioning

confidence: 99%

Milk kefir: nutritional, microbiological and health benefits

et al. 2017

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Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.

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Section: Kefir Consumptionmentioning

confidence: 99%

Milk kefir: nutritional, microbiological and health benefits

et al. 2017

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“…It is not only rich in nutrients but also confers protective effects for disorders such as lactose intolerance, intestinal immunity and inflammatory intestinal disorders (Figler et al . ). Although it is a traditional beverage originating from the Caucasus Mountains, it is often consumed in eastern Europe, south‐west Asia and Russia.…”

Section: Introductionmentioning

confidence: 97%

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Gül

Atalar

Mortaş

et al. 2018

Int J of Dairy Tech

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The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows' milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows' milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used.

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“…Кроме того, мурамилдипептиды стимулируют продукцию интерлейкинов-1 и -6 и фактора некроза опухоли альфа моноцитами и интелейкина-4 и гамма-интерферона Т-лимфоцитами [40]. Установлено, в частности, что ферментативное расщепление клеточных стенок молочнокислых бактерий ведет к повышению иммунной реактивности по отношению к клебсиеллам, опухолевым клеткам, увеличивает продукцию цитокинов мононуклеарными клетками периферической крови человека, повышает пролиферацию лимфоцитов пейеровых бляшек [41,42].…”

Section: кисломолочные продукты: значение для здоровья человекаunclassified

Fermented milk products: from history to the present

Belmer

2020

Ross. vestn. perinatol. pediatr.

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Since antiquity people have known about the health benefits of fermented milk products. These products are obtained by lactic acid fermentation using various microorganisms, but primarily Lactobacillus spp. The number of varieties of fermented milk products is large. The most famous are yogurt, kefir, lapper milk, baked yogurt, sour cream. Yogurt is made using sourdough including Streptococcus thermophilus and Lactobacillus bulgaricus. Numerous positive effects of yoghurts are shown, including the antibacterial effect against many pathogenic microorganisms. Yogurt, like other fermented milk products, have a reduced lactose content compared to whole milk, which allows people with lactase deficiency to consume this product. In addition, the protein of fermented milk products is more accessible to enzymes of the gastrointestinal tract and is easier to digest. The hypocholesterolemic effect of yogurt is also shown. Fermented milk products, including yogurt, are recommended for baby food. In particular, the efficacy of drinking yogurt enriched with prebiotics and probiotics is shown for both healthy children and children with functional disorders of the gastrointestinal tract, disorders of the intestinal microflora, whose who is sick often and long, as well as in the acute period of acute respiratory viral infections and at the convalescence stage. Thus, the ideas about the importance of fermented milk products for health and longevity, expressed more than 100 years ago, today have a solid scientific basis and research in this direction continues.

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Effect of special Hungarian probiotic kefir on faecal microflora

Abstract: The Hungarian probiotic kefir (Biofir) is capable of promoting multiplication of probiotic bacterial flora in the large bowel.

Cited by 10 publications

References 21 publications

Milk kefir: nutritional, microbiological and health benefits

Milk kefir: nutritional, microbiological and health benefits

Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir

Fermented milk products: from history to the present

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