Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro

Calatayud, Marta; Börner, Rosa Aragão; Ghyselinck, Jonas; Verstrepen, Lynn; Medts, Jelle De; Abbeele, Pieter Van den; Boulangé, Claire; Priour, Sarah; Marzorati, Massimo; Damak, Sami

doi:10.3390/nu13113897

Cited by 16 publications

(6 citation statements)

References 71 publications

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“…Research has indicated that pasteurized fermented milk enhances intestinal microbial composition, promotes the production of anti-inflammatory factors IL-10 and IL-1β, and mitigates inflammation-induced intestinal epithelial barrier disruption . Similarly, studies have shown that heat-treated camel milk (72 °C for 2 min) alleviates gut barrier damage associated with psychological stress in mice .…”

Section: The Guardian Effect Of Milk Ingredients On the Gut Barriermentioning

confidence: 99%

Milk: A Natural Guardian for the Gut Barrier

Wang,

Gong,

Farid

et al. 2024

J. Agric. Food Chem.

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The gut barrier plays an important role in health maintenance by preventing the invasion of dietary pathogens and toxins. Disruption of the gut barrier can cause severe intestinal inflammation. As a natural source, milk is enriched with many active constituents that contribute to numerous beneficial functions, including immune regulation. These components collectively serve as a shield for the gut barrier, protecting against various threats such as biological, chemical, mechanical, and immunological threats. This comprehensive review delves into the active ingredients in milk, encompassing casein, α-lactalbumin, β-lactoglobulin, lactoferrin, the milk fat globular membrane, lactose, transforming growth factor, and glycopeptides. The primary focus is to elucidate their impact on the integrity and function of the gut barrier. Furthermore, the implications of different processing methods of dairy products on the gut barrier protection are discussed. In conclusion, this study aimed to underscore the vital role of milk and dairy products in sustaining gut barrier health, potentially contributing to broader perspectives in nutritional sciences and public health.

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Section: The Guardian Effect Of Milk Ingredients On the Gut Barriermentioning

confidence: 99%

Milk: A Natural Guardian for the Gut Barrier

Wang,

Gong,

Farid

et al. 2024

J. Agric. Food Chem.

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“…Microbial processes on cereals such as fermentation also affect the improvement of protein digestibility and the reduction in allergens with microbial proteases [45,46]. Moreover, water kefir increased beneficial short-chain fatty acid production at the microbial level, reduced detrimental proteolytic fermentation compounds, and increased Bifidobacterium genus abundance [47]. Vegetables and fruits are also used in the production of nondairy probiotic products.…”

Section: Streptococcus Streptococcus Thermophilesmentioning

confidence: 99%

Nondairy Probiotic Products: Functional Foods That Require More Attention

Küçükgöz

Trząskowska

2022

Nutrients

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The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.

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“…Many probiotic bacteria have been shown to help ameliorate type 2 diabetes disorder through various means such as reducing insulin resistance and improving glucose homeostasis [40]. Short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate have been shown to be important targets in the treatment of type 2 diabetes [41], which has also been reported in kefir [31], showing positive colonic and immune modulation [42]. The MK-9 variant of menaquinone (Vitamin K 2 ) has been detected in kefir [43], which plays a role in improving insulin resistance and reducing type 2 diabetes by means of its anti-inflammatory and lipid-lowering effects [44].…”

Section: Hypoglycemic Properties Of Kefirmentioning

confidence: 99%

Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties

et al. 2022

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Kefir is a popular traditional fermented dairy product in many countries. It has a complex and symbiotic culture made up of species of the genera Leuconostoc, Lactococcus, and Acetobacter, as well as Lactobacilluskefiranofaciens and Lentilactobacillus kefiri. Though kefir has been commercialized in some countries, people are still traditionally preparing kefir at the household level. Kefir is known to have many nutritious values, where its consistent microbiota has been identified as the main valuable components of the product. Type 2 diabetes mellitus (T2DM) is a common diet-related disease and has been one of the main concerns in the world’s growing population. Kefir has been shown to have promising activities in T2DM, mostly via hypoglycemic properties. This review aims to explain the microbial composition of commercial and home-made kefir and its possible effects on T2DM. Some studies on animal models and human clinical trials have been reviewed to validate the hypoglycemic properties of kefir. Based on animal and human studies, it has been shown that consumption of kefir reduces blood glucose, improves insulin signaling, controls oxidative stress, and decreases progression of diabetic nephropathy. Moreover, probiotic bacteria such as lactic-acid bacteria and Bifidobacterium spp. and their end-metabolites in turn directly or indirectly help in controlling many gut disorders, which are also the main biomarkers in the T2DM condition and its possible treatment.

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Water Kefir and Derived Pasteurized Beverages Modulate Gut Microbiota, Intestinal Permeability and Cytokine Production In Vitro

Cited by 16 publications

References 71 publications

Milk: A Natural Guardian for the Gut Barrier

Milk: A Natural Guardian for the Gut Barrier

Nondairy Probiotic Products: Functional Foods That Require More Attention

Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties

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