Review: Functional Properties of Kefir

Güzel‐Seydim, Zeynep B.; Taş, Tekin; Greene, Annel K.; Seydim, Atıf Can

doi:10.1080/10408390903579029

Cited by 234 publications

(179 citation statements)

References 73 publications

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“…Kefir, one of the most popular sources of probiotics, is made by fermenting milk with multiple microorganisms [16]. Indeed, kefir contains over 50 species of LAB, yeasts, and acetic acid bacteria as well as their metabolites such as lactic acid, exopolysaccharides, and peptides that confer various beneficial health effects [2,16–18].…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, kefir contains over 50 species of LAB, yeasts, and acetic acid bacteria as well as their metabolites such as lactic acid, exopolysaccharides, and peptides that confer various beneficial health effects [2,16–18]. Lactobacillus kefiranofaciens is a typical probiotic microorganism found in kefir [4], and we previously demonstrated its antimicrobial effects against pathogenic bacteria in vitro and its ability to improve the balance of intestinal microbiota by reducing the proportion of opportunistic pathogens [4,18].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens

Jeong

Kim

Song

et al. 2018

Journal of Oral Microbiology

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Background: Streptococcus mutans and Streptococcus sobrinus are major causative bacterial pathogens of dental caries.Objective: We investigated the applicability of three Lactobacillus strains (L. kefiranofaciens DD2, DD5, and DD6) isolated from kefir and three commercial Lactobacillus strains (L. plantarum ATCC 10,012, L. johnsonii JCM 1022, and L. rhamnosus ATCC 7469) as potential oral probiotics with respect to their survivability in an experimental oral environment, antimicrobial activity, and anti-biofilm formation activity against S. mutans and S. sobrinus.Results: Strains DD2, ATCC 10012, ATCC 7469, and JCM 1022 had the best oral survivability, including aerotolerance and enzymatic resistance, and inhibited the growth and biofilm formation of S. mutans and S. sobrinus. In particular, DD2 suppressed all three classes of biofilm formation-associated genes: those associated with carbohydrate metabolism and those encoding regulatory biofilm and adhesion proteins.Conclusions: These results indicate that the novel kefir isolate L. kefiranofaciens DD2 effectively and directly inhibits S. mutans and S. sobrinus.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens

Jeong

Kim

Song

et al. 2018

Journal of Oral Microbiology

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“…However, its microbiological composition may change due to growing conditions, substrate utilized for proliferation of grains and origin of grains. In addition, the beverage contains a mixture of lactic acid, carbon dioxide, acetaldehyde, ethanol and vitamin B12 3 . Its consumption has been associated with the improvement of the immune system, antitumor activity and reduction of cholesterol 4,5 .…”

mentioning

confidence: 99%

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

Angelis-Pereira¹,

Barcelos²,

Sousa³

et al. 2013

Acta Cir. Bras.

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PURPOSE:To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS:In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION:The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

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“…Kefir, a product with probiotic action that deserves special attention, is a fermented beverage originating from the Caucasus mountains (Grishina et al, 2011) which provides natural probiotic microorganisms in large amount, especially Lactobacillus acidophilus, Bifidobacterium bifidum, lactic acid bacteria, and yeasts (Guzel-Seydim et al, 2011).…”

Section: Kefirmentioning

confidence: 99%

“…At the end of the fermentation process, the kefir grains are recovered and reused, a step which is different from those in the production of other fermented milk products. Moreover, kefir does not result from the metabolic activity of a single or a few microbial species (Guzel-Seydim et al, 2011;Leite et al, 2013).…”

Section: Kefirmentioning

confidence: 99%

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha¹,

Martins²,

Santos³

et al. 2014

Food Sci. Technol (Campinas)

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The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 °C for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 °C. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

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Review: Functional Properties of Kefir

Cited by 234 publications

References 73 publications

Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens

Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

Labneh with probiotic properties produced from kefir: development and sensory evaluation

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