Functional Properties of Kefiran in the Medical Field and Food Industry

Salari, Afsaneh; Hashemi, Mohammad; Afshari, Asma

doi:10.2174/1389201022666210322121420

Cited by 16 publications

(9 citation statements)

References 52 publications

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“…The main components of kefir are lactic acid, ethanol, and CO 2 , in addition to bioactive components, including peptides, EPS, and sphingolipids, which play important roles in different signaling pathways and confer kefir a variety of health benefits (Farag et al., 2020). Kefiran, the main polysaccharide of kefir, not only increase the viscosity and viscoelasticity of the yoghurt but also has various physiological functions (Bahari et al., 2020; Salari et al., 2022). For example, kefiran suppresses mast cell degranulation and cytokine production by inhibiting the Akt and ERK pathways, suggesting an anti‐inflammatory effect (Furuno & Nakanishi, 2012).…”

Section: Fermented Milk and Lactic Acid Bacteria—first Look At Nutrit...mentioning

confidence: 99%

From the past to the future: Fermented milks and their health effects against human diseases

Zhang,

Geng,

Cheng

et al. 2023

Food Frontiers

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The benefits of fermented milk have been known to mankind since the ancient days of civilization. The important role of fermented milk in human nutrition has been well documented through the ages, from the original unpredictable souring of milk caused by the microorganisms inherent in milk to modern microbiological processes, leading to fermented milk with the greater nutritional value produced under controlled conditions. The bioactive peptides synthesized by the microbial degradation of proteins in fermented milk and the addition of supplements, such as probiotics and prebiotics endow them with various physiological functions, including the regulation of the gut microbiota, cholesterol lowering, and immunomodulation, making them potential functional foods that are notable in healthy diets. Here, we summarized the development of fermented milk into four stages and also summarized their impact on health and diseases during different developmental stages. In addition, we described the characteristics and limitations of fermented milk in different eras. Accordingly, we integrated the future trends in the development of fermented milk as functional foods. It is hoped that the efforts to develop the potential of fermented milk as functional foods will help manage the health risks faced by many countries.

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Section: Fermented Milk and Lactic Acid Bacteria—first Look At Nutrit...mentioning

confidence: 99%

From the past to the future: Fermented milks and their health effects against human diseases

Zhang,

Geng,

Cheng

et al. 2023

Food Frontiers

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“…Kefir merupakan salah satu jenis minuman fermentasi yang dibuat dari susu, air atau santan kelapa yang telah dipasteurasi dan difermentasi menggunakan biji kefir (kefir grain) [10]. Kefir grain atau biji kefir yaitu berasal dari kumpulan bakteri asam laktat seperti Lactobacillus sp., Streptococcus sp., Lactococcus, Leuconostoc dan beberapa jenis ragi/khamir non-patogen seperti Kluyveromyces, Candida, Saccharomyces, dan Pichia yang terbungkus oleh suatu matriks polisakarida [11,12]. Menurut Joseph dan Bachhawat [13] saat proses fermentasi kefir berlangsung bakteri akan berperan dalam menghasilkan asam laktat, asam asetat, diacetyl, etanol, dan asetaldehida yang merupakan komponen pembentuk flavor, sedangkan ragi menghasilkan karbon dioksida dan sedikit alkohol yang akan menimbulkan sedikit rasa alkohol dan soda.…”

Section: Pendahuluanunclassified

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba

Kusumastuti¹,

Pantjajani²,

Kusumawardhany³

et al. 2022

MPI

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Preferensi konsumen terhadap sebuah produk perlu diperhatikan khususnya untuk produk yang masih jarang beredar di masyarakat seperti kefir air (water kefir). Pada penelitian ini, pembuatan water kefirmenggunakan bahan dasar berupa serbuk ashitaba (Angelica keiskei). Tanaman ashitaba banyak dibudidayakan di Indonesia namun sedikit pemanfaatannya. Ashitaba memiliki banyak manfaat seperti antihipertensi, antistroke, dan kaya akan antioksidan. Penelitian ini bertujuan untuk mengetahui faktor penting penentu preferensi konsumen terhadap water kefir teh ashitaba menggunakan kuesioner daring dengan metode Principal Component Analysis (PCA) serta mengetahui pengaruh dari variasi konsentrasi serbuk ashitaba dan lama perebusan terhadap aktivitas antioksidan water kefir teh ashitaba. Hasil analisis dengan metode PCA didapatkan beberapa faktor, dari faktor yang terpenting hingga faktor yang dianggap kurang penting bagi konsumen dalam membuat keputusan untuk membeli water kefir teh ashitaba. Faktor-faktor tersebut adalah aktivitas antioksidan, kandungan vitamin C, dan total bakteri asam laktat dengan skor berturut-turut 0,854; 0,816; dan 0,778. Penelitian ini juga dilakukan untuk mengetahui pengaruh dari konsentrasi serbuk teh ashitaba (5 dan 10%) dan lama perebusan (2, 5, dan 8 menit) terhadap aktivitas antioksidan dari water kefir teh ashitaba. Hasil uji aktivitas antioksidan yang didapat dari nilai inhibisi terhadap DPPH yaitu sebesar 55,57±0,56% didapat dari konsentrasi serbuk teh ashitaba 10% b/v dan lama perebusan 8 menit.

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“…An advantage of studying a kefir grain is that it is a high spectrum resembling a whole microbiome. Likewise, in kefir grains, the polysaccharide kefiran (also present in other milk-fermented products) serves as a matrix where bacteria and yeast live and proliferate [ 199 , 200 ]. Although the metabolic pathways that lead to the production of kefiran are not well understood, this polysaccharide is composed of repetitive units of hexa- and heptasaccharides that consist mainly of glucose and galactose, with branches [ 37 , 192 ].…”

Section: Brief History and Biochemical Properties Of Kefir: A Basis For Appropriate Supplementationmentioning

confidence: 99%

The Emerging Scenario of the Gut–Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases

et al. 2021

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The fact that millions of people worldwide suffer from Alzheimer’s disease (AD) or Parkinson’s disease (PD), the two most prevalent neurodegenerative diseases (NDs), has been a permanent challenge to science. New tools were developed over the past two decades and were immediately incorporated into routines in many laboratories, but the most valuable scientific contribution was the “waking up” of the gut microbiota. Disturbances in the gut microbiota, such as an imbalance in the beneficial/pathogenic effects and a decrease in diversity, can result in the passage of undesired chemicals and cells to the systemic circulation. Recently, the potential effect of probiotics on restoring/preserving the microbiota was also evaluated regarding important metabolite and vitamin production, pathogen exclusion, immune system maturation, and intestinal mucosal barrier integrity. Therefore, the focus of the present review is to discuss the available data and conclude what has been accomplished over the past two decades. This perspective fosters program development of the next steps that are necessary to obtain confirmation through clinical trials on the magnitude of the effects of kefir in large samples.

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Functional Properties of Kefiran in the Medical Field and Food Industry

Cited by 16 publications

References 52 publications

From the past to the future: Fermented milks and their health effects against human diseases

From the past to the future: Fermented milks and their health effects against human diseases

Faktor Penting Preferensi Konsumen Pada Water Kefir Teh Ashitaba

The Emerging Scenario of the Gut–Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases

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