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https://www.readbyqxmd.com/read/28643623/the-genomic-basis-of-lactobacilli-as-health-promoting-organisms
#1
Elisa Salvetti, Paul W O'Toole
Lactobacilli occupy a unique position in human culture and scientific history. Like brewer's and baker's yeast, lactobacilli have been associated with food production and preservation for thousands of years. Lactobacillus species are used in mixed microbial cultures, such as the classical Lactobacillus bulgaricus/Streptococcus thermophilus inoculum for yogurt fermentation, or combinations of diverse lactobacilli/yeasts in kefir grains. The association of lactobacilli consumption with greater longevity and improved health formed the basis for developing lactobacilli as probiotics, whose market has exploded worldwide in the past 10 years...
June 2017: Microbiology Spectrum
https://www.readbyqxmd.com/read/28576377/microbiological-biochemical-and-functional-aspects-of-sugary-kefir-fermentation-a-review
#2
REVIEW
Fernanda Assumpção Fiorda, Gilberto Vinicius de Melo Pereira, Vanete Thomaz-Soccol, Sudip Kumar Rakshit, Maria Giovana Binder Pagnoncelli, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28576369/effects-of-heat-cold-acid-and-bile-salt-adaptations-on-the-stress-tolerance-and-protein-expression-of-kefir-isolated-probiotic-lactobacillus-kefiranofaciens-m1
#3
Ming-Ju Chen, Hsin-Yu Tang, Ming-Lun Chiang
Lactobacillus kefiranofaciens M1 is a probiotic strain isolated from Taiwanese kefir grains. The present study evaluated the effects of heat, cold, acid and bile salt adaptations on the stress tolerance of L. kefiranofaciens M1. The regulation of protein expression of L. kefiranofaciens M1 under these adaptation conditions was also investigated. The results showed that adaptation of L. kefiranofaciens M1 to heat, cold, acid and bile salts induced homologous tolerance and cross-protection against heterologous challenge...
September 2017: Food Microbiology
https://www.readbyqxmd.com/read/28551178/antioxidant-status-and-gut-microbiota-change-in-an-aging-mouse-model-as-influenced-by-exopolysaccharide-produced-by-lactobacillus-plantarum-yw11-isolated-from-tibetan-kefir
#4
Jian Zhang, Xiao Zhao, Yunyun Jiang, Wen Zhao, Ting Guo, Yongqiang Cao, Junwei Teng, Xiaona Hao, Juan Zhao, Zhennai Yang
This study investigated the effect of exopolysaccharide (EPS) produced by Lactobacillus plantarum YW11 on the oxidative status and gut microbiota in an aging mouse model induced with d-galactose. The in vitro assay of the antioxidant activity of the EPS showed concentration-dependent (0.25-3.0 mg/mL) activities. At 3.0 mg/mL, the EPS reached the highest scavenging activities with half maximal inhibitory concentration values against hydroxyl radicals at 75.10% and 1.22 mg/mL, superoxide anion at 62.71% and 1...
May 24, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28532064/encapsulation-of-lactobacillus-kefiri-in-alginate-microbeads-using-a-double-novel-aerosol-technique
#5
Christian Demitri, Leonardo Lamanna, Egidio De Benedetto, Fabrizio Damiano, Maria Stella Cappello, Luisa Siculella, Alessandro Sannino
Alginate micro beads containing Lactobacillus kefiri (the principal bacteria present in the kefir probiotic drink) were produced by a novel technique based on dual aerosols spaying of alginate based solution and CaCl2 as cross linking agent. Carboxymethylcellulose (CMC) has been also added to the alginate in order to change the physic-chemical properties (viscosity and permeability) of the microbeads. Calcium alginate and CMC are biopolymers that can be used for developing oral drug-delivery systems. These biopolymers have been reported to show a pH-dependent swelling behaviour...
August 1, 2017: Materials Science & Engineering. C, Materials for Biological Applications
https://www.readbyqxmd.com/read/28522003/lactobacillus-plantarum-cidca-8327-an-%C3%AE-glucan-producing-strain-isolated-from-kefir-grains
#6
M V Gangoiti, A I Puertas, M F Hamet, P J Peruzzo, M G Llamas, M Medrano, A Prieto, M T Dueñas, A G Abraham
Lactobacillus plantarum CIDCA 8327 is an exopolysaccharide (EPS)-producer strain isolated from kefir with promising properties for the development of functional foods. The aim of the present study was to characterize the structure of the EPS synthesized by this strain grown in skim milk or semidefined medium (SDM). Additionally, genes involved in EPS synthesis were detected by PCR. L. plantarum produces an EPS with a molecular weight of 10(4)Da in both media. When grown in SDM produce an heteropolysaccharide composed mainly of glucose, glucosamine and rhamnose meanwhile the EPS produced in milk was composed exclusively of glucose indicating the influence of the sugar source...
August 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28434726/short-communication-sensory-analysis-of-a-kefir-product-designed-for-active-cancer-survivors
#7
K O'Brien, C Boeneke, W Prinyawiwatkul, J Lisano, D Shackelford, K Reeves, M Christensen, R Hayward, K Carabante Ordonez, L K Stewart
Kefir is a fermented milk product that is a good source of protein and health-promoting bacteria. It has the potential to improve recovery from exercise, and the health and well-being of cancer survivors. The purpose of this study was to explore cancer survivor attitudes about and acceptance of a kefir recovery beverage made from cultured milk, whole fruit, natural sweeteners, and other natural ingredients. Kefir was made by inoculating and fermenting milk with kefir grains. The kefir was then mixed with a fruit base and given to cancer survivors (n = 52) following a bout of exercise...
April 20, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28433761/a-glycoproteomic-approach-reveals-that-the-s-layer-glycoprotein-of-lactobacillus-kefiri-cidca-83111-is-o-and-n-glycosylated
#8
Gustavo J Cavallero, Mariano Malamud, Adriana C Casabuono, M de Los Ángeles Serradell, Alicia S Couto
In Gram-positive bacteria, such as lactic acid bacteria, general glycosylation systems have not been documented so far. The aim of this work was to characterize in detail the glycosylation of the S-layer protein of Lactobacillus kefiri CIDCA 83111. A reductive β-elimination treatment followed by anion exchange high performance liquid chromatography analysis was useful to characterize the O-glycosidic structures. MALDI-TOF mass spectrometry analysis confirmed the presence of oligosaccharides bearing from 5 to 8 glucose units carrying galacturonic acid...
April 20, 2017: Journal of Proteomics
https://www.readbyqxmd.com/read/28392493/the-efficacy-of-probiotics-as-pharmacological-treatment-of-cutaneous-wounds-meta-analysis-of-animal-studies
#9
REVIEW
Christos G Tsiouris, Martha Kelesi, Georgios Vasilopoulos, Ioannis Kalemikerakis, Effie G Papageorgiou
The aim of the current meta-analysis of animal studies was to evaluate the efficacy of probiotics as pharmacological treatment of cutaneous wounds. A systematic electronic literature search was conducted and in total six animal studies which undertake twelve experiments met our inclusion criteria. We used the percentage (%) of wound area at the end of the first week after initial wounding to evaluate the efficacy of the probiotic treatment. The heterogeneity was estimated as statistically significant (p<0...
June 15, 2017: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/28391880/kefir-drink-causes-a-significant-yet-similar-improvement-in-serum-lipid-profile-compared-with-low-fat-milk-in-a-dairy-rich-diet-in-overweight-or-obese-premenopausal-women-a-randomized-controlled-trial
#10
Yasamin Fathi, Naeimeh Ghodrati, Mohammad-Javad Zibaeenezhad, Shiva Faghih
BACKGROUND: Controversy exists as to whether the lipid-lowering properties of kefir drink (a fermented probiotic dairy product) in animal models could be replicated in humans. OBJECTIVE: To assess and compare the potential lipid-lowering effects of kefir drink with low-fat milk in a dairy-rich diet in overweight or obese premenopausal women. METHODS: In this 8-week, single-center, multiarm, parallel-group, outpatient, randomized controlled trial, 75 eligible Iranian women aged 25 to 45 years were randomly allocated to kefir, milk, or control groups...
January 2017: Journal of Clinical Lipidology
https://www.readbyqxmd.com/read/28384519/kefir-alleviates-obesity-and-hepatic-steatosis-in-high-fat-diet-fed-mice-by-modulation-of-gut-microbiota-and-mycobiota-targeted-and-untargeted-community-analysis-with-correlation-of-biomarkers
#11
Dong-Hyeon Kim, Hyunsook Kim, Dana Jeong, Il-Byeong Kang, Jung-Whan Chon, Hong-Seok Kim, Kwang-Young Song, Kun-Ho Seo
Kefir is a probiotic beverage containing over 50 species of lactic acid bacteria and yeast. In this study, the anti-obesity and anti-non-alcoholic fatty liver disease (NAFLD) effects of kefir were comprehensively addressed along with targeted and untargeted community analysis of the fecal microbiota in a high-fat diet (HFD)-induced obese mouse model. HFD-fed C57BL/6 mice were orally administrated either kefir or milk (control) once a day for 12 weeks, and body and organ weight, fecal microbiota and mycobiota, histopathology, blood cholesterol and cytokines and gene expressions were analyzed...
June 2017: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/28376398/adsorption-of-aflatoxin-b1-zearalenone-and-ochratoxin-a-by-microorganisms-isolated-from-kefir-grains
#12
Fadia Ben Taheur, Kais Fedhila, Kamel Chaieb, Bochra Kouidhi, Amina Bakhrouf, Luís Abrunhosa
A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and decrease their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28372188/evaluation-of-the-isoflavone-and-total-phenolic-contents-of-kefir-fermented-soymilk-storage-and-after-the-in-vitro-digestive-system-simulation
#13
Meg da Silva Fernandes, Fernando Sanches Lima, Daniele Rodrigues, Cintia Handa, Marcela Guelfi, Sandra Garcia, Elza Iouko Ida
This study aimed to evaluate the isoflavone and total phenolic contents in kefir-fermented soymilk storage and after the in vitro digestive system simulation (DSS). Soymilk was fermented with kefir culture (0.02UC/L) at 25°C for 15h and stored at 4°C for 4days. After the fermentation and storage, the isoflavone and total phenolic contents were quantified by high performance liquid chromatography and spectrophotometry, respectively. The cell viability of lactic acid bacteria and yeast was evaluated. Fermentation promoted an increase of approximately 3log CFU/g cycles of the microorganisms and the storage process did not alter the aglycone isoflavones and total phenolic contents...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28369865/use-of-jar-based-analysis-for-improvement-of-product-acceptance-a-case-study-on-flavored-kefirs
#14
Attila Gere, Zsófia Szabó, Klára Pásztor-Huszár, Csaba Orbán, Zoltán Kókai, László Sipos
A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products "ideal" (JAR) before product development when evaluating the new products? Fruit flavored live-flora stirred-type kefir samples were formulated and evaluated by 92 consumers before and after the JAR-based product development...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28363417/multiresidue-determination-of-estrogens-in-different-dairy-products-by-ultra-high-performance-liquid-chromatography-triple-quadrupole-mass-spectrometry
#15
Bárbara Socas-Rodríguez, Antonio V Herrera-Herrera, Javier Hernández-Borges, Miguel Ángel Rodríguez-Delgado
In this work, a simple and fast methodology has been validated and applied for the analysis of a group of 22 estrogenic compounds including eight phytoestrogens (i.e. daidzein, enterodiol, glycitein, enterolactone, genistein, formononetin, prunetin, biochanin A), six mycotoxins (β-zearalanol, β-zearalenol, α-zearalanol, α-zearalenol, zearalanone, zearalenone) as well as four synthetic (i.e. ethynylestradiol, diethylstilbestrol, dienestrol, hexestrol) and four natural estrogens (i.e. estriol, 17β-estradiol, 17α-estradiol, estrone) in different dairy products...
May 5, 2017: Journal of Chromatography. A
https://www.readbyqxmd.com/read/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#16
Regina Wierzejska, Magdalena Siuba-Strzelińska, Mirosław Jarosz
Background: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods: The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28283415/fermentation-process-for-production-of-apple-based-kefir-vinegar-microbiological-chemical-and-sensory-analysis
#17
Roberta Oliveira Viana, Karina Teixeira Magalhães-Guedes, Roberto Alves Braga, Disney Ribeiro Dias, Rosane Freitas Schwan
The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified...
March 7, 2017: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/28251185/correction-for-walsh-et-al-microbial-succession-and-flavor-production-in-the-fermented-dairy-beverage-kefir
#18
Aaron M Walsh, Fiona Crispie, Kieran Kilcawley, Orla O'Sullivan, Maurice G O'Sullivan, Marcus J Claesson, Paul D Cotter
[This corrects the article DOI: 10.1128/mSystems.00052-16.].
January 2017: MSystems
https://www.readbyqxmd.com/read/28241975/chronic-administration-of-the-soluble-nonbacterial-fraction-of-kefir-attenuates-lipid-deposition-in-ldlr-mice
#19
Adriélly F Santanna, Placielle F Filete, Ewelyne M Lima, Marcella L Porto, Silvana S Meyrelles, Elisardo C Vasquez, Denise C Endringer, Dominik Lenz, Dulcineia S P Abdalla, Thiago M C Pereira, Tadeu U Andrade
OBJECTIVES: Kefir is obtained by the action of acidic bacteria and yeasts that exist in symbiotic association in kefir grains. Recently, this fermented milk drink has been recommended for the treatment of several clinical conditions, such as inflammatory, gastrointestinal, or cardiovascular-related diseases, or a combination of these diseases. However, its effects on atherosclerosis are not yet clear. The aim of this study was to prove that chronic treatment with a soluble, nonbacterial fraction of kefir could reduce the progression of atherosclerosis in low-density lipoprotein receptor-deficient (LDLr(-/-)) mice...
March 2017: Nutrition
https://www.readbyqxmd.com/read/28222814/milk-kefir-nutritional-microbiological-and-health-benefits
#20
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
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