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Kefir

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https://www.readbyqxmd.com/read/29285743/brazilian-kefir-fermented-sheep-s-milk-a-source-of-antimicrobial-and-antioxidant-peptides
#1
Meire Dos Santos Falcão de Lima, Roberto Afonso da Silva, Milena Fernandes da Silva, Paulo Alberto Bezerra da Silva, Romero Marcos Pedrosa Brandão Costa, José António Couto Teixeira, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti
Fermented milks are a source of bioactive peptides and may be considered as functional foods. Among these, sheep's milk fermented with kefir has not been widely studied and its most relevant properties need to be more thoroughly characterized. This research study is set out to investigate and evaluate the antioxidant and antimicrobial properties of peptides from fermented sheep's milk in Brazil when produced by using kefir. For this, the chemical and microbiological composition of the sheep's milk before and after the fermentation was evaluated...
December 28, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29178253/kefir-peptides-prevent-hyperlipidemia-and-obesity-in-high-fat-diet-induced-obese-rats-via-lipid-metabolism-modulation
#2
Yu-Tang Tung, Hsiao-Ling Chen, Hsin-Shan Wu, Mei-Hsuan Ho, Kowit-Yu Chong, Chuan-Mu Chen
SCOPE: Obesity has reached epidemic proportions worldwide. Obesity is a complex metabolic disorder that is linked to numerous serious health complications with high morbidity. The present study evaluated the effects of kefir peptides on high fat diet-induced obesity in rats. METHODS AND RESULTS: Kefir peptides markedly improved obesity, including body weight gain, inflammatory reactions and the formation of adipose tissue fat deposits around the epididymis and kidney, and adipocyte size...
November 24, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/29159445/probiotic-properties-and-cellular-antioxidant-activity-of-lactobacillus-plantarum-ma2-isolated-from-tibetan-kefir-grains
#3
Wei Tang, Chao Li, Zengguo He, Fen Pan, Shuo Pan, Yanping Wang
Lactobacillus plantarum MA2 was isolated from traditional Chinese Tibetan kefir grains. Its antioxidant properties had been demonstrated in vitro and in vivo previously. In the present study, the probiotic characteristics of this strain were further evaluated by investigating its acid and bile salt tolerances, cell surface hydrophobicity, and autoaggregation, respectively. In addition, the cellular antioxidant activity (CAA) assay was applied to test the antioxidant capacity of the isolate in different growth phases...
November 20, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29153184/a-100-year-review-yogurt-and-other-cultured-dairy-products
#4
Kayanush J Aryana, Douglas W Olson
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29146359/determination-of-tryptophan-derivatives-in-kynurenine-pathway-in-fermented-foods-using-liquid-chromatography-tandem-mass-spectrometry
#5
Cemile Yılmaz, Vural Gökmen
This study aimed to develop an analytical method for the determination of tryptophan and its derivatives in kynurenine pathway using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder). The method entails an aqueous extraction and reversed phase chromatographic separation using pentafluorophenyl (PFP) column. It allowed quantitation of low ppb levels of tryptophan and its derivatives in different fermented food matrices. It was found that beer samples were found to contain kynurenine within the range of 28...
March 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29125639/chemical-physiochemical-and-microstructural-properties-and-probiotic-survivability-of-fermented-goat-milk-using-polymerized-whey-protein-and-starter-culture-kefir-mild-01
#6
Hao Wang, Cuina Wang, Mu Wang, Mingruo Guo
A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/v) had low syneresis (5.44 ± 0.92%), desirable viscosity (952.86 ± 61.52 mPa⋅s), and hardness (112.57 ± 3.23 g), which were comparable to a fermented cow milk. Sensory evaluation data showed that the FGM with PWP and pectin had higher scores of both flavor (4.41 ± 0.39) and taste (3.72 ± 0.34) than the sample without PWP...
November 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29105976/therapeutic-effect-of-lyophilized-kefir-fermented-milk-on-constipation-among-persons-with-mental-and-physical-disabilities
#7
Rumiko Maki, Mayumi Matsukawa, Atsuko Matsuduka, Masahiko Hashinaga, Hirofumi Anai, Yoshio Yamaoka, Katsuhiro Hanada, Chieko Fujii
AIM: Constipation is a serious problem for persons with mental and physical disabilities in Japan. However, prophylaxis is extremely difficult because the major causes of constipation in these individuals are related to their mental and physical disabilities. Constipation can be successfully treated with glycerol enemas (GEs) and other aperients. As constipation is a lifetime issue for these persons, dietary regimens to prevent constipation can be important. METHODS: This study evaluated the probiotic effects of kefir-fermented milk for preventing constipation in 42 persons with mental and physical disabilities...
November 6, 2017: Japan Journal of Nursing Science: JJNS
https://www.readbyqxmd.com/read/29098157/identification-and-characterization-of-oleaginous-yeast-isolated-from-kefir-and-its-ability-to-accumulate-intracellular-fats-in-deproteinated-potato-wastewater-with-different-carbon-sources
#8
Iwona Gientka, Marek Kieliszek, Karolina Jermacz, Stanisław Błażejak
The search for efficient oleaginous microorganisms, which can be an alternative to fossil fuels and biofuels obtained from oilseed crops, has been going on for many years. The suitability of microorganisms in this regard is determined by their ability to biosynthesize lipids with preferred fatty acid profile along with the concurrent utilization of energy-rich industrial waste. In this study, we isolated, characterized, and identified kefir yeast strains using molecular biology techniques. The yeast isolates identified were Candida inconspicua, Debaryomyces hansenii, Kluyveromyces marxianus, Kazachstania unispora, and Zygotorulaspora florentina...
2017: BioMed Research International
https://www.readbyqxmd.com/read/29084388/antiobesity-effect-of-exopolysaccharides-isolated-from-kefir-grains
#9
Juha Lim, Madhuvanti Kale, Dong-Hyeon Kim, Hong-Seok Kim, Jung-Whan Chon, Kun-Ho Seo, Hyeon Gyu Lee, Wallace Yokoyama, Hyunsook Kim
Physiological properties of water-soluble exopolysaccharides (EPS) and residues after EPS removal (Res) from the probiotic kefir were determined in high-fat (HF) diet-fed C57BL/6J mice. EPS solutions showed rheological properties and lower viscosity compared to those of β-glucan (BG). EPS significantly suppressed the adipogenesis of 3T3-L1 preadipocytes in a dose-dependent manner. Mice were fed HF diets containing 5% EPS, 5% BG, 8% Res, or 5% microcrystalline cellulose (control) for 4 weeks. Compared with the control, EPS supplementation significantly reduced HF diet-induced body weight gain, adipose tissue weight, and plasma very-low-density lipoprotein cholesterol concentration (P < 0...
November 22, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29063967/sequence-analysis-of-changes-in-microbial-composition-in-different-milk-products-during-fermentation-and-storage
#10
Barbora Zalewska, Marija Kaevska, Iva Slana
The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow's, goat's, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts...
October 24, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28963201/draft-genome-sequences-of-three-novel-low-abundance-species-strains-isolated-from-kefir-grain
#11
Yongkyu Kim, Sonja Blasche, Kiran R Patil
We report here the genome sequences of three novel bacterial species strains-Bacillus kefirresidentii Opo, Rothia kefirresidentii KRP, and Streptococcus kefirresidentii YK-isolated from kefir grains collected in Germany. The draft genomes of these isolates were remarkably dissimilar (average nucleotide identities, 77.80%, 89.01%, and 92.10%, respectively) to those of the previously sequenced strains.
September 28, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28956261/kefir-a-powerful-probiotics-with-anticancer-properties
#12
REVIEW
Mohammadreza Sharifi, Abbas Moridnia, Deniz Mortazavi, Mahsa Salehi, Marzieh Bagheri, Abdolkarim Sheikhi
Probiotics and fermented milk products have attracted the attention of scientists from various fields, such as health care, industry and pharmacy. In recent years, reports have shown that dietary probiotics such as kefir have a great potential for cancer prevention and treatment. Kefir is fermented milk with Caucasian and Tibet origin, made from the incubation of kefir grains with raw milk or water. Kefir grains are a mixture of yeast and bacteria, living in a symbiotic association. Antibacterial, antifungal, anti-allergic and anti-inflammatory effects are some of the health beneficial properties of kefir grains...
September 27, 2017: Medical Oncology
https://www.readbyqxmd.com/read/28943774/effects-of-microbial-transglutaminase-on-physicochemical-microbial-and-sensorial-properties-of-kefir-produced-by-using-mixture-cow-s-and-soymilk
#13
Hasan Temiz, Kübra Dağyıldız
The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28941904/impact-of-growth-temperature-on-exopolysaccharide-production-and-probiotic-properties-of-lactobacillus-paracasei-strains-isolated-from-kefir-grains
#14
Ana A Bengoa, M Goretti Llamas, Carolina Iraporda, M Teresa Dueñas, Analía G Abraham, Graciela L Garrote
EPS-producing LAB are widely used in the dairy industry since these polymers improve the viscosity and texture of the products. Besides, EPS might be responsible for several health benefits attributed to probiotic strains. However, growth conditions (culture media, temperature, pH) could modify EPS production affecting both technological and probiotic properties. In this work, the influence of growth temperature on EPS production was evaluated, as well as the consequences of these changes in the probiotic properties of the strains...
February 2018: Food Microbiology
https://www.readbyqxmd.com/read/28912312/draft-genome-sequence-of-corynebacterium-kefirresidentii-sb-isolated-from-kefir
#15
Sonja Blasche, Yongkyu Kim, Kiran R Patil
The genus Corynebacterium includes Gram-positive species with a high G+C content. We report here a novel species, Corynebacterium kefirresidentii SB, isolated from kefir grains collected in Germany. Its draft genome sequence was remarkably dissimilar (average nucleotide identity, 76.54%) to those of other Corynebacterium spp., confirming that this is a unique novel species.
September 14, 2017: Genome Announcements
https://www.readbyqxmd.com/read/28863341/acetic-acid-bacteria-in-fermented-foods-and-beverages
#16
REVIEW
Jonas De Roos, Luc De Vuyst
Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages...
August 29, 2017: Current Opinion in Biotechnology
https://www.readbyqxmd.com/read/28831964/biological-activity-of-the-non-microbial-fraction-of-kefir-antagonism-against-intestinal-pathogens
#17
Carolina Iraporda, Mário Abatemarco Júnior, Elisabeth Neumann, Álvaro Cantini Nunes, Jacques R Nicoli, Analía G Abraham, Graciela L Garrote
Kefir is a fermented milk obtained by the activity of kefir grains which are composed of lactic and acetic acid bacteria, and yeasts. Many beneficial health effects have been associated with kefir consumption such as stimulation of the immune system and inhibition of pathogenic microorganisms. The biological activity of kefir may be attributed to the presence of a complex microbiota as well as the microbial metabolites that are released during fermentation. The aim of this work was to characterise the non-microbial fraction of kefir and to study its antagonism against Escherichia coli, Salmonella spp...
August 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28748134/genomic-characterization-reconfirms-the-taxonomic-status-of-lactobacillus-parakefiri
#18
Yasuhiro Tanizawa, Hisami Kobayashi, Eli Kaminuma, Mitsuo Sakamoto, Moriya Ohkuma, Yasukazu Nakamura, Masanori Arita, Masanori Tohno
Whole-genome sequencing was performed for Lactobacillus parakefiri JCM 8573(T) to confirm its hitherto controversial taxonomic position. Here, we report its first reliable reference genome. Genome-wide metrics, such as average nucleotide identity and digital DNA-DNA hybridization, and phylogenomic analysis based on multiple genes supported its taxonomic status as a distinct species in the genus Lactobacillus. The availability of a reliable genome sequence will aid future investigations on the industrial applications of L...
2017: Bioscience of Microbiota, Food and Health
https://www.readbyqxmd.com/read/28703961/effect-of-addition-of-wild-garlic-allium-ursinum-on-the-quality-of-kefirs-from-sheep-s-milk
#19
Agata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, Dorota Kalicka, Piotr Kuźniar, Paweł Hanus, Krzysztof Kotula, Marcin Obirek, Maciej Kluz
BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28702019/functional-resilience-and-response-to-a-dietary-additive-kefir-in-models-of-foregut-and-hindgut-microbial-fermentation-in-vitro
#20
Gabriel de la Fuente, Eleanor Jones, Shann Jones, Charles J Newbold
Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested...
2017: Frontiers in Microbiology
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