Metabolite dynamics and phytochemistry of a soy whey-based beverage bio-transformed by water kefir consortium

106

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.

Section: Non-dairy Kefirmentioning

confidence: 99%

Kefir and Its Biological Activities

Azizi

Kumar

Yeap

et al. 2021

106

“…In addition, higher levels of phenolics, flavonoids, and biotransformed substances were identified. The fermentation of other soy by-products, such as meal, whey, and hull, has demonstrated vast potential for enhancing the bioactivity of the final products [165][166][167][168][169][170][171].…”

Section: Bioactive Compounds In Industrial By-products From Soybean Processing-an Overview and Trendsmentioning

confidence: 99%

Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds

Bragagnolo

Funari

Ibáñez

2021

The valorization of agri-food by-products is essential from both economic and sustainability perspectives. The large quantity of such materials causes problems for the environment; however, they can also generate new valuable ingredients and products which promote beneficial effects on human health. It is estimated that soybean production, the major oilseed crop worldwide, will leave about 597 million metric tons of branches, leaves, pods, and roots on the ground post-harvesting in 2020/21. An alternative for the use of soy-related by-products arises from the several bioactive compounds found in this plant. Metabolomics studies have already identified isoflavonoids, saponins, and organic and fatty acids, among other metabolites, in all soy organs. The present review aims to show the application of metabolomics for identifying high-added-value compounds in underused parts of the soy plant, listing the main bioactive metabolites identified up to now, as well as the factors affecting their production.

“…Kefir grains are white to yellowish, irregularly shaped cauliflower-like grains that are traditionally used to manufacture kefir [ 1 , 2 ]. There is a consortium of many bacteria from Lacticaseibacillus , Lactobacillus , Lactococcus , Leuconostoc , and Streptococcus genera while yeast genera contain Kluyveromyces , Candida , Saccharomyces , and Pichia embedded in a resilient water-soluble exopolysaccharide (EPS) matrix, known as kefiran, which produces lactic acid and alcohol, respectively [ 3 , 4 , 5 ]. The consumption of kefir has many advantages, including alleviation of lactose intolerance symptoms [ 6 ], deterrence of pathogenic bacteria [ 5 ], as well as anti-inflammatory [ 7 ] and antioxidant activity [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Yousefvand

Huang

Zarei

et al. 2022

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (p < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (p > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples (p < 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria (p > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.