Kefir and Its Biological Activities

Azizi, Nor Farahin; Kumar, Muganti Rajah; Yeap, Swee Keong; Abdullah, Janna Ong; Khalid, Melati; Omar, A. R.; Osman, Mohamad; Mortadza, Sharifah Alawieyah Syed; Alitheen, Noorjahan Banu

doi:10.3390/foods10061210

Cited by 79 publications

(44 citation statements)

References 177 publications

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“…The growing popularity of kefir beverages has prompted the use of kefir starters in dairy production. A wide variety of studies emphasize the advantages of milk kefir consumption, showing that the constitution and prevalence of microbial diversity of kefir grains and metabolic fermentation products may differ depending on the carbon and energy sources available for fermentation [4]. The nutritional composition of kefir varies depending on the milk composition, the origin of the grains used, time, the temperature of fermentation, and storage conditions.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Hurtado‐Romero

Toro-Barbosa

Gradilla‐Hernández

et al. 2021

Foods

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Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2–5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications.

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Section: Introductionmentioning

confidence: 99%

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Hurtado‐Romero

Toro-Barbosa

Gradilla‐Hernández

et al. 2021

Foods

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“…In our study, we showed a similar result that three MAPKs (pERK, p-p38 and pJNK) and NF-κB signaling pathways were activated in LPSinduced DC (Figure 1). Kefir and its biological activities exerted anti-inflammatory and antioxidant effects through inhibiting p-p38 and p-NF-κB in several animal diseased model (Chen et al, 2020;Chen et al, 2019;Wang et al, 2012;Azizi et al, 2021) and exhibited antidepressant and antitumor effects through inactivation of p-ERK signaling pathway (Azizi et al, 2021;Chen et al, 2021). As anticipated, we showed a similar result as previous studies described, the levels of p-ERK and p-p38, and NF-κB/p65 nuclear translocation were significantly decreased under both doses of KPs treatment (Figure 1).…”

Section: Discussionmentioning

confidence: 99%

Suppression of Dendritic Cell Maturation by Kefir Peptides Alleviates Collagen-Induced Arthritis in Mice

Chen

Chao

et al. 2021

Front. Pharmacol.

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Arthritis is a disorder that is characterized by joint inflammation and other symptoms. Rheumatoid arthritis (RA), an autoimmune disease, is one of the most common arthritis in worldwide. Inflammation of the synovium is the main factor that triggers bone erosion in the joints in RA, but the pathogenesis of RA is not clearly understood. Kefir grain-fermented products have been demonstrated to enhance immune function and exhibit immune-modulating bioactivities. This study aims to explore the role of kefir peptides (KPs) on the regulation of dendritic cell, which are found in RA synovial fluid, and the protection effects of KPs on mice with collagen-induced arthritis (CIA). Immature mouse bone marrow-derived dendritic cells (BMDCs) were treated with KPs (2.2 and 4.4 mg/ml) and then exposed to lipopolysaccharide (LPS) to study the immune regulation function of KPs in dendritic cells. Mice with CIA (n = 5 per group) were orally administrated KPs (3.75 and 7.5 mg/day/kg) for 21 days and therapeutic effect of KPs on mice with arthritis were assessed. In this study, we found that KPs could inhibit surface molecule expression, reduce inflammatory cytokine release, and repress NF-κB and MAPK signaling in LPS-stimulated mouse BMDCs. In addition, a high dose of KPs (7.5 mg/kg) significantly alleviated arthritis symptoms, decreased inflammatory cytokine expression, suppressed splenic DC maturation and decrease the percentage of Th1 and Th17 in the spleens on mice with CIA. Our findings demonstrated that KPs ameliorate CIA in mice through the mechanism of suppressing DC maturation and inflammatory cytokine releases.

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“…Some authors reported that watersoluble bioactive peptides were identified in fermented kefirs made of ewe or cow milk. The fermentation of these previously mentioned dairy substrates in controlled conditions, 5% (w/v) milk kefir grains inoculum, for maximum 48 h at 25 • C, highlighted that the ewe's milk was more suitable for bioactive peptides' production with antioxidant and antibacterial properties [116,117].…”

Section: Kombuchamentioning

confidence: 99%

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

et al. 2021

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Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.

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Kefir and Its Biological Activities

Cited by 79 publications

References 177 publications

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Suppression of Dendritic Cell Maturation by Kefir Peptides Alleviates Collagen-Induced Arthritis in Mice

Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures

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