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Kefir

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https://www.readbyqxmd.com/read/28222814/milk-kefir-nutritional-microbiological-and-health-benefits
#1
Damiana D Rosa, Manoela M S Dias, Łukasz M Grześkowiak, Sandra A Reis, Lisiane L Conceição, Maria do Carmo G Peluzio
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home...
February 22, 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28195465/identification-and-relative-quantification-of-bioactive-peptides-sequentially-released-during-simulated-gastrointestinal-digestion-of-commercial-kefir
#2
Yufang Liu, Monika Pischetsrieder
Health-promoting effects of kefir may be partially caused by bioactive peptides. To evaluate their formation or degradation during gastrointestinal digestion, we monitored changes of the peptide profile in a model of (1) oral, (2) gastric, and (3) small intestinal digestion of kefir. Matrix-assisted laser desorption/ionization time-of-flight mass spectroscopy analyses revealed clearly different profiles between digests 2/3 and kefir/digest 1. Subsequent ultraperformance liquid chromatography-electrospray ionization-tandem mass spectrometry identified 92 peptides in total (25, 25, 43, and 30, partly overlapping in kefir and digests 1, 2, and 3, respectively), including 16 peptides with ascribed bioactivity...
February 23, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28121325/modulation-of-gut-microbiota-and-increase-in-fecal-water-content-in-mice-induced-by-administration-of-lactobacillus-kefiranofaciens-dn1
#3
Dana Jeong, Dong-Hyeon Kim, Il-Byeong Kang, Hyunsook Kim, Kwang-Young Song, Hong-Seok Kim, Kun-Ho Seo
Lactobacillus kefiranofaciens is the key probiotic bacterium in kefir. In this study, we investigated the effects of oral consumption of L. kefiranofaciens on the fecal quality and intestinal microbiota of mice. Four-week-old Balb/c mice were divided into two groups (n = 8 each) and administered 0.2 mL of saline (control group) or saline containing 2 × 10(8) cfu L. kefiranofaciens DN1 (LKF_DN1 group) for two weeks. At the end of the experiment, their fecal samples were collected and the fecal quality and microbiota were assessed...
January 25, 2017: Food & Function
https://www.readbyqxmd.com/read/28115036/traditional-low-alcoholic-and-non-alcoholic-fermented-beverages-consumed-in-european-countries-a-neglected-food-group
#4
Aristea Baschali, Effie Tsakalidou, Adamantini Kyriacou, Nena Karavasiloglou, Antonia-Leda Matalas
Fermented beverages hold a long tradition and contribution to the nutrition of many societies and cultures worldwide. Traditional fermentation has been empirically developed in ancient times as a process of raw food preservation and at the same time production of new foods with different sensorial characteristics, such as texture, flavour and aroma, as well as nutritional value. Low-alcoholic fermented beverages (LAFB) and non-alcoholic fermented beverages (NAFB) represent a subgroup of fermented beverages that have received rather little attention by consumers and scientists alike, especially with regard to their types and traditional uses in European societies...
January 24, 2017: Nutrition Research Reviews
https://www.readbyqxmd.com/read/28110622/kefir-prevented-excess-fat-accumulation-in-diet-induced-obese-mice
#5
Jae-Woo Choi, Hye Won Kang, Won-Chul Lim, Mi-Kyoung Kim, In-Young Lee, Hong-Yon Cho
Excessive body fat accumulation can result in obesity, which is a serious health concern. Kefir, a probiotic, has recently shown possible health benefits in fighting obesity. This study investigated the inhibitory effects of 0.1 and 0.2% kefir powder on fat accumulation in adipose and liver tissues of high-fat diet (HFD)-induced obese mice. Kefir reduced body weight and epididymal fat pad weight and decreased adipocyte diameters in HFD-induced obese mice. This was supported by decreased expression of genes related to adipogenesis and lipogenesis as well as reduced proinflammatory marker levels in epididymal fat...
January 23, 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/28088470/the-effects-of-dietary-kefir-and-low-molecular-weight-sodium-alginate-on-serum-immune-parameters-resistance-against-streptococcus-agalactiae-and-growth-performance-in-nile-tilapia-oreochromis-niloticus
#6
Hien Van Doan, Seyed Hossein Hoseinifar, Wanaporn Tapingkae, Pimporn Khamtavee
The present study evaluates the effects of dietary kefir and low molecular weight sodium alginate (LWMSA) (singular or combined) on non-specific immune response, disease resistance and growth performance of Nile tilapia (Oreochromis niloticus). Fish with average weight of 18.60 ± 0.04 g were supplied and randomly stocked in sixteen glass tanks (150 L) at density of 20 fish per tank. Fish were fed experimental diets as follows: 0 g kg(-1) LMWSA (Control, Diet 1), 10 g kg(-1) LMWSA (Diet 2), 40 g kg(-1) kefir (Diet 3), and 10 g kg(-1) LMWSA + 40 g kg(-1) kefir (Diet 4) for 50 days...
January 11, 2017: Fish & Shellfish Immunology
https://www.readbyqxmd.com/read/28071015/the-changes-of-proteins-fractions-shares-in-milk-and-fermented-milk-drinks
#7
Genowefa Bonczar, Maria Walczycka, Iwona Duda
BACKGROUND: The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. METHODS: The research materials were raw and pasteurised milk, as well as fermented milk- based drinks...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28070662/investigation-of-the-instability-and-low-water-kefir-grain-growth-during-an-industrial-water-kefir-fermentation-process
#8
David Laureys, Amandine Van Jean, Jean Dumont, Luc De Vuyst
A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability. The frozen-stored water kefir grain inoculum was thawed and reactivated during three consecutive prefermentations before the water kefir production process was started. Freezing and thawing damaged the water kefir grains irreversibly, as their structure did not restore during the prefermentations nor the production process...
January 9, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28004217/lactobacillus-kefiri-shows-inter-strain-variations-in-the-amino-acid-sequence-of-the-s-layer-proteins
#9
Mariano Malamud, Paula Carasi, Sílvia Bronsoms, Sebastián A Trejo, María de Los Angeles Serradell
The S-layer is a proteinaceous envelope constituted by subunits that self-assemble to form a two-dimensional lattice that covers the surface of different species of Bacteria and Archaea, and it could be involved in cell recognition of microbes among other several distinct functions. In this work, both proteomic and genomic approaches were used to gain knowledge about the sequences of the S-layer protein (SLPs) encoding genes expressed by six aggregative and sixteen non-aggregative strains of potentially probiotic Lactobacillus kefiri...
December 21, 2016: Antonie Van Leeuwenhoek
https://www.readbyqxmd.com/read/27979141/molecular-mechanisms-and-in-vitro-antioxidant-effects-of-lactobacillus-plantarum-ma2
#10
Wei Tang, Zhuqing Xing, Chao Li, Jinju Wang, Yanping Wang
Lactobacillus plantarum MA2 was isolated from Chinese traditional Tibetan kefir grains. The antioxidant activities in vitro of this strain were evaluated extensively. The results showed that L. plantarum MA2 can tolerate hydrogen peroxide up to 2.0mM, and its fermentate (fermented supernatant, intact cell and cell-free extract) had strong reducing capacities, lipid peroxidation inhibition capacities, Fe(2+)-chelating abilities, as well as various free radical scavenging capacities. Additionally, both the fermented supernatant and cell homogenate exhibited glutathione peroxidase activity and superoxide dismutase activity...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27941940/kefir-peptides-prevent-high-fructose-corn-syrup-induced-non-alcoholic-fatty-liver-disease-in-a-murine-model-by-modulation-of-inflammation-and-the-jak2-signaling-pathway
#11
H L Chen, T C Tsai, Y C Tsai, J W Liao, C C Yen, C M Chen
OBJECTIVE: In recent years, people have changed their eating habits, and high-fructose-containing bubble tea has become very popular. High-fructose intake has been suggested to be a key factor that induces non-alcoholic fatty liver disease (NAFLD). Kefir, a fermented milk product composed of microbial symbionts, has demonstrated numerous biological activities, including antibacterial, antioxidant and immunostimulating effects. The present study aims to evaluate the effects of kefir peptides on high-fructose-induced hepatic steatosis and the possible molecular mechanism...
December 12, 2016: Nutrition & Diabetes
https://www.readbyqxmd.com/read/27930854/the-water-kefir-grain-inoculum-determines-the-characteristics-of-the-resulting-water-kefir-fermentation-process
#12
David Laureys, Luc De Vuyst
AIMS: To investigate the influence of the water kefir grain inoculum on the characteristics of the water kefir fermentation process. METHODS AND RESULTS: Three water kefir fermentation processes were started with different water kefir grain inocula and followed as a function of time regarding microbial species diversity, community dynamics, substrate consumption profile, and metabolite production course. The inoculum determined the water kefir grain growth, the viable counts on the grains, the time until total carbohydrate exhaustion, the final metabolite concentrations, and the microbial species diversity...
December 8, 2016: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/27909744/in-vitro-and-in-vivo-evaluation-of-the-probiotic-attributes-of-lactobacillus-kefiranofaciens-xl10-isolated-from-tibetan-kefir-grain
#13
Zhuqing Xing, Wei Tang, Weitao Geng, Yongna Zheng, Yanping Wang
Lactobacillus kefiranofaciens XL10, with a high yield of extracellular polysaccharide (EPS), is isolated from Tibetan kefir grain and benefits the health of human beings and has been considered to exhibit probiotic potential in vitro and in vivo. The probiotic function of the strain was studied extensively, viz., acid and bile salt tolerances, cell surface hydrophobicity and autoaggregation, the modulation of gut microbiota, and the distribution and colonization of XL10 in the mouse intestinal tract after oral administration...
December 1, 2016: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/27835967/carbonyl-reductase-identification-and-development-of-whole-cell-biotransformation-for-highly-efficient-synthesis-of-r-3-5-bis-trifluoromethyl-phenyl-ethanol
#14
Kangling Chen, Kefei Li, Jian Deng, Baoqi Zhang, Jinping Lin, Dongzhi Wei
BACKGROUND: (R)-[3,5-bis(trifluoromethyl)phenyl] ethanol [(R)-3,5-BTPE] is a valuable chiral intermediate for Aprepitant (Emend) and Fosaprepitant (Ivemend). Biocatalyzed asymmetric reduction is a preferred approach to synthesize highly optically active (R)-3,5-BTPE. However, the product concentration and productivity of reported (R)-3,5-BTPE synthetic processes remain unsatisfied. RESULTS: A NADPH-dependent carbonyl reductase from Lactobacillus kefir (LkCR) was discovered by genome mining for reduction of 3,5-bis(trifluoromethyl) acetophenone (3,5-BTAP) into (R)-3,5-BTPE with excellent enantioselectivity...
November 11, 2016: Microbial Cell Factories
https://www.readbyqxmd.com/read/27822552/microbial-succession-and-flavor-production-in-the-fermented-dairy-beverage-kefir
#15
Aaron M Walsh, Fiona Crispie, Kieran Kilcawley, Orla O'Sullivan, Maurice G O'Sullivan, Marcus J Claesson, Paul D Cotter
Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages...
September 2016: MSystems
https://www.readbyqxmd.com/read/27687914/comparing-the-survivability-of-lactobacillus-species-in-various-probiotic-delivery-vehicles
#16
Derek Fleming, Jennifer Kesey, Kendra Rumbaugh, Sharmila Dissanaike
BACKGROUND: Probiotics are widely used in healthy and nonhealthy individuals to maintain a favorable gut microbiome and inhibit pathogen takeover. Currently, there are many varieties of probiotic delivery vehicles on the market, with no real research indicating which is the most effective at allowing for colon colonization. In this study, we sought to determine if probiotic preparation influences the ability of Lactobacillus species, one of the most common genera of probiotic bacteria, to survive gastric acidity...
September 29, 2016: JPEN. Journal of Parenteral and Enteral Nutrition
https://www.readbyqxmd.com/read/27539304/russian-kefir-grains-microbial-composition-and-its-changes-during-production-process
#17
I B Kotova, T A Cherdyntseva, A I Netrusov
By combining DGGE-PCR method, classical microbiological analysis and light- and electron microscopic observations, it was found that the composition of microbial communities of central Russia regions kefir grains, starter and kefir drink include bacteria of the genera Lactobacillus, Leuconostoc and Lactococcus, and yeast anamorphs of the genera Saccharomyces, Kazachstania and Gibellulopsis. Fifteen prokaryotic and four eukaryotic pure cultures of microorganisms were isolated and identified from kefir grains...
August 19, 2016: Advances in Experimental Medicine and Biology
https://www.readbyqxmd.com/read/27527163/coadjuvants-in-the-diabetic-complications-nutraceuticals-and-drugs-with-pleiotropic-effects
#18
REVIEW
Thiago Melo Costa Pereira, Fabio Silva Pimenta, Marcella Lima Porto, Marcelo Perim Baldo, Bianca Prandi Campagnaro, Agata Lages Gava, Silvana Santos Meyrelles, Elisardo Corral Vasquez
Because diabetes mellitus (DM) is a multifactorial metabolic disease, its prevention and treatment has been a constant challenge for basic and clinical investigators focused on translating their discoveries into clinical treatment of this complex disorder. In this review, we highlight recent experimental and clinical evidences of potential coadjuvants in the management of DM, such as polyphenols (quercetin, resveratrol and silymarin), cultured probiotic microorganisms and drugs acting through direct/indirect or pleiotropic effects on glycemic control in DM...
August 5, 2016: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/27516254/shear-and-extensional-properties-of-kefiran
#19
Judith Piermaría, Carlos Bengoechea, Analía Graciela Abraham, Antonio Guerrero
Kefiran is a neutral polysaccharide constituted by glucose and galactose produced by Lactobacillus kefiranofaciens. It is included into kefir grains and has several health promoting properties. In the present work, shear and extensional properties of different kefiran aqueous dispersions (0.5, 1 and 2% wt.) were assessed and compared to other neutral gums commonly used in food, cosmetic and pharmaceutics industries (methylcellulose, locust bean gum and guar gum). Kefiran showed shear flow characteristics similar to that displayed by other representative neutral gums, although it always yielded lower viscosities at a given concentration...
November 5, 2016: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27497895/performance-of-holstein-calves-fed-whole-milk-with-or-without-kefir
#20
S Fouladgar, A D Foroozandeh Shahraki, G R Ghalamkari, M Khani, F Ahmadi, P S Erickson
A growing body of evidence suggests health-promoting effects of kefir consumption on different nonruminant species, leading to the speculation that kefir may act as a probiotic and benefit calf performance and health. Our objectives were to determine effects of feeding kefir on performance and health of calves in the first 70d of life. Thirty 3-d-old female Holstein calves (body weight=38.2±3.1kg) were blocked by initial body weight and assigned randomly to 1 of 3 treatments (1 calf per pen; 10 pens per treatment)...
October 2016: Journal of Dairy Science
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