Investigation of microorganisms involved in biosynthesis of the kefir grain

Wang, S.-Y.; Chen, Kun-Nan; Lo, Y. Martin; Chiang, Meng‐Tsan; Chen, Hsi-Chia; Liu, Je-Ruei; Chen, Ming‐Ju

doi:10.1016/j.fm.2012.07.001

Cited by 84 publications

(78 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…F. nucleatum is known to cause colon cancer by adhering to the colon epithelium and causing cell mutation. L. kefiri, L. kefiranofaciens and L. kefirgranum, which were proven by recent studies to have strong probiotic properties and positive health effects, are only present in kefir grains [14,15,16,17,18]. Moreover, the Saccharomyces and Kluyveromyces yeast strains unique to kefir grains also have important probiotic properties and antimicrobial effects that were observed in recent studies [19,20,21].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

View full text Add to dashboard Cite

Background: Fusobacterium spp. are known to be part of mouth and intestinal microbiota. Fusobacterium nucleatum is an obligate anaerobe, Gram negative, non-spore forming pleomorphic bacillus that can cause diseases not only in the mouth and teeth but also in the brain, pleura, lungs and liver. It was noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies indicate that F. nucleatum could lead to colon cancer by binding to the epithelial tissue. Kefir is produced from kefir grains that are a source of probiotics. Fermented dairy products and especially kefir and yogurt are significant for functional nutrition. In kefir grains, lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens, Lactobacillus kefir and Lactobacillus kefirgranum, in addition to many other types of lactic acid bacteria (LAB). Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, reduction in serum cholesterol, improvement in lactose tolerance, improvement in immune function, control of irritable bowel symptoms, and anticarcinogenic properties.Objective: The aim of this research was to report the effects of fermented dairy products in vitro on the growth of F. nucleatum. Milk, kefir made from natural kefir grains, commercial kefir produced from kefir starter culture, yogurt produced from natural yogurt starter culture and commercial yogurt produced from yogurt starter culture were used against F. nucleatum. Methods:F. nucleatum (ATCC 25586) was grown in Fluid Thioglycollate Medium at 37°C for 3 days under anaerobic incubation. Kefir was made from authentic kefir grains with 2% by volume inoculation at 25°C for 22h fermentation. Yogurt was made using a natural starter culture. The inhibition effects of fermented dairy products were determined in vitro against F. nucleatum. Zone inhibition tests were conducted using sterile disks that were immersed into kefir and yogurt samples and subsequently placed on Brucella Blood Agar with Hemin and Vitamin K1 inoculated with F. nucleatum; plates were incubated at 37°C for 3 days under anaerobic conditions. Inhibition zones were determined after the incubation was completed. Additionally, lactic acid bacteria (counted on MRS and m17), yeast (PDA) and related pathogen were observed after anaerobic incubation by adding a certain amount of kefir and yogurt cultures into F. nucleatum inoculated medium.Results: Authentic kefir samples exhibited distinct inhibitory zone against F. nucleatum after incubation agar plates. The largest zone of inhibition (with 9.5 mm) was caused by natural kefir samples made from kefir grains. Yogurt samp...

show abstract

Section: Resultsmentioning

confidence: 99%

“…For kefir and yogurt, reconstituted milk with 12% dry matter was prepared from dried milk and pasteurized at 85°C for 15 …”

Section: Methodsmentioning

confidence: 99%

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Güzel‐Seydim¹,

Cagdas²,

Seydim³

2016

FFHD

View full text Add to dashboard Cite

show abstract

“…; Wang et al . ). Aggregation properties of L. kefiri strains and their ability to coagreggate with Saccharomyces lipolytica were mediated by the lectin‐like activity of their surface proteins (S‐layer) (Garrote et al .…”

Section: The Role Of Kefir Micro‐organisms In Grain Assemblymentioning

confidence: 97%

“…Wang et al . () described the distribution of micro‐organisms on kefir grain biofilm and demonstrated that the outer layer of the grain was more densely colonized. In contrast, Brazilian kefir grain showed the same distribution in both, the inner and outer layers (Magalhães et al .…”

Section: The Role Of Kefir Micro‐organisms In Grain Assemblymentioning

confidence: 99%

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

View full text Add to dashboard Cite

Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysaccharides. The present review summarizes the role of kefir micro-organisms in grain assembly and in the beneficial properties attributed to kefir. The use of both culture-dependent and independent methods has made possible to determine the micro-organisms that constitute this ecosystem. Kefir consumption has been associated with a wide range of functional and probiotic properties that could be attributed to the micro-organisms present in kefir and/or to the metabolites synthetized by them during milk fermentation. In this context, the role of micro-organisms in kefir health promoting properties is discussed with particular attention to the contribution of yeast as well as bioactive metabolites such as lactic and acetic acid, exopolysaccharides and bioactive peptides. Even though many advances on the knowledge of this ancient fermented milk have been made, further studies are necessary to elucidate the complex nature of the kefir ecosystem.

show abstract

“…Lactobacillus, Lactococcus , Leuconostoc and Streptococcus ) and yeast ( e.g. Saccharomyces, Candida, Kluyveromyces, Debaryomyces and Torulaspora) —are incubated with heat-treated milk under aerobic conditions (Angulo, Lopez, & Lema, 1993; Leite, Miguel, Peixoto, Rosado, Silva, & Paschoalin, 2013; S.-Y. Wang, Chen, Lo, Chiang, Chen, Liu, et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

et al. 2016

View full text Add to dashboard Cite

Scope The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. Methods and results Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1,500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. Conclusion The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases.

show abstract

Investigation of microorganisms involved in biosynthesis of the kefir grain

Cited by 84 publications

References 35 publications

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Effect of Kefir on Fusobacterium nucleatum Potentially Causing Intestinal Cancer

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

Contact Info

Product

Resources

About