Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits

Yılmaz, Birsen; Sharma, Heena; Melekoğlu, Ebru; Özoğul, Fatih

doi:10.1016/j.fbio.2022.101592

Cited by 33 publications

(16 citation statements)

References 105 publications

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“…The values of pH and of acidity of traditional kefir were in accordance with those reported for kefir manufactured under similar conditions and stored for 7 days ( Table 1 ) [ 12 , 31 ]. Lactose-free kefir had lower acidity than traditional kefir, probably due to differences in sugar profile [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

et al. 2022

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Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.

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Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

et al. 2022

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“…Also, lactic acid bacteria in kefir have many beneficial effects on human health, including the modulation of the immune system and intestinal microbiota through various biological mechanisms. Bioactive peptides and metabolic products of kefir have also shown antiviral effects on viral diseases, including COVID-19, and beneficial effects on human health (21).…”

Section: Discussionmentioning

confidence: 99%

“…This product is a widely used traditional fermented dairy product with many complex probiotic and nutritional compounds. Kefir granules contain casein and other milk solids along with yeasts and lactobacilli, which are the distinguishing factors of kefir fermentation and can act as a starter to induce fermentation when combined with fresh milk (21). Available research data show a strong relationship between regular consumption of kefir and improved health; particularly, its effect on improving the immune system and its antiviral effects due to its probiotic strains and bio-functional metabolites have been established (22).…”

Section: Introductionmentioning

confidence: 99%

Effect of Kefir Produced from Cow Milk on Clinical Outcomes and Immune Response of Patients with COVID-19: A Randomized Clinical Trial

Gooruee¹,

Pahlavani

Hadi

et al. 2023

Ann Mil Health Sci Res

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Background: This study aimed to investigate the effect of kefir consumption, a popular traditional probiotic product, on the immune response and recovery of COVID-19 patients. Methods: In a double-blind, randomized controlled trial, 100 patients with COVID-19 were enrolled in two equal groups (receiving 250 cc of milk containing kefir granules (2 - 10%) twice daily for two weeks and a placebo group). Inflammatory indices, hematological factors, and clinical outcomes such as fever, pain, gastrointestinal symptoms, and dyspnea were assessed at the beginning and end of the study using a checklist prepared by the research team. Changes in parameters before and after the intervention were calculated. Results: We found that PO2 saturation, WBC, and neutrophil significantly increased in the placebo group, but Hb, lymphocyte, and platelet increased in the kefir-treated group. Also, CRP and ESR decreased in the kefir-treated group. The groups did not significantly differ in pulse rate, respiratory rate, and axillary temperature. There were no significant differences between the groups in signs and symptoms of the disease, except for the dry cough. Conclusions: Kefir seems to improve inflammatory factors slightly but does not significantly improve the disease symptoms.

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“…This mixed microbiota is an example of a mutually beneficial community with lactic acid bacteria (LAB). Recent studies reported promising results, also related to antiviral effects, including in the case of COVID-19 [ 5 ]. The use of natural or genetically engineered microbial consortia presents advantages over individual strains, and is imperative for the designing of microbial consortia for biotechnological or medical purposes [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Nanofiltration of the Remaining Whey after Kefir Grains’ Cultivation

Simonič

2022

Membranes

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Acid whey is derived from fresh cheese. The proteins were isolated by a monolithic ion-exchange column. The remaining whey fraction was used as a starter culture substrate of kefir grains. The aim of this work was, firstly, to study the possibility of column replacement by a UF membrane. If we succeeded, the concentrate would be used as a starter culture substrate of kefir grains. The second part of the research was to purify the remaining solution. The idea was to separate this solution to the permeate and the concentrate by nanofiltration. Further application of both filtration streams was tested as aqueous solutions or dried matter. Chemical and microbiological analyses were performed of both the permeate and the concentrate. The permeate analyses showed that lactose had been fully removed. The aqueous permeate was not stable, mainly due to an increase of total bacteria from 103 to 106 CFU/mL. Therefore, the permeate was spray-dried. The dry permeate was added to the moisture solution in different concentrations. The results showed that up to 0.5% of the dry permeate could be added to the moisturizing solution, with negligible changes in properties having the ability to inhibit acne growth. Anaerobic digestion of industrial sludge was performed with the addition of an aqueous concentrate, which showed improvement in anaerobic fermentation.

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Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits

Cited by 33 publications

References 105 publications

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Effect of Kefir Produced from Cow Milk on Clinical Outcomes and Immune Response of Patients with COVID-19: A Randomized Clinical Trial

Nanofiltration of the Remaining Whey after Kefir Grains’ Cultivation

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