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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
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
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...
2016: International Journal of Molecular Sciences
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
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
Raúl Ricardo Gamba, Carlos Andrés Caro, Olga Lucía Martínez, Ana Florencia Moretti, Leda Giannuzzi, Graciela Liliana De Antoni, Angela León Peláez
No abstract text is available yet for this article.
October 17, 2016: International Journal of Food Microbiology
Maria Rosa Machado Prado, Christian Boller, Rosiane Guetter Mello Zibetti, Daiany de Souza, Luciana Lopes Pedroso, Carlos Ricardo Soccol
The search for new bioactive molecules is a driving force for research pharmaceutical industries, especially those molecules obtained from fermentation. The molecules possessing angiogenic and anti-inflammatory attributes have attracted attention and are the focus of this study. Angiogenic activity from kefir polysaccharide extract, via chorioallantoic membrane assay, exhibited a pro-angiogenic effect compared with vascular endothelial factor (pro-angiogenic) and hydrocortisone (anti-angiogenic) activity as standards with an EC50 of 192ng/mL...
November 2016: Microvascular Research
Damiana D Rosa, Łukasz M Grześkowiak, Célia L L F Ferreira, Ana Carolina M Fonseca, Sandra A Reis, Mariana M Dias, Nathane P Siqueira, Leticia L Silva, Clóvis A Neves, Leandro L Oliveira, Alessandra B F Machado, Maria do Carmo G Peluzio
There is growing evidence that kefir can be a promising tool in decreasing the risk of many diseases, including metabolic syndrome (MetS). The aim of the present study was to evaluate the effect of kefir supplementation in the diet of Spontaneously Hypertensive Rats (SHR) in which MetS was induced with monosodium glutamate (MSG), and to determine its effect on metabolic parameters, inflammatory and oxidation marker expression and glycemic index control. Thirty animals were used in this experiment. For the induction of MetS, twenty two-day-old male SHR received five consecutive intradermal injections of MSG...
August 10, 2016: Food & Function
Brunella F Klippel, Licia B Duemke, Marcos A Leal, Andreia G F Friques, Eduardo M Dantas, Rodolfo F Dalvi, Agata L Gava, Thiago M C Pereira, Tadeu U Andrade, Silvana S Meyrelles, Bianca P Campagnaro, Elisardo C Vasquez
AIMS: It has been previously shown that the probiotic kefir (a symbiotic matrix containing acid bacteria and yeasts) attenuated the hypertension and the endothelial dysfunction in spontaneously hypertensive rats (SHR). In the present study, the effect of chronic administration of kefir on the cardiac autonomic control of heart rate (HR) and baroreflex sensitivity (BRS) in SHR was evaluated. METHODS: SHR were treated with kefir (0.3 mL/100 g body weight) for 60 days and compared with non-treated SHR and with normotensive Wistar-Kyoto rats...
2016: Frontiers in Physiology
Loughlin Gethins, Mary C Rea, Catherine Stanton, R Paul Ross, Kieran Kilcawley, Maurice O'Sullivan, Suzanne Crotty, John P Morrissey
Kefir is a fermented milk beverage consumed for nutritional and health tonic benefits in many parts of the world. It is produced by the fermentation of milk with a consortium of bacteria and yeast embedded within a polysaccharide matrix. This consortium is not well defined and can vary substantially between kefir grains. There are little data on the microbial stability of kefir grains, nor on interactions between microbes in the grain and in the milk. To study this, a grain was split, with one half of each stored at -20°C and the other half passaged repeatedly in whole unpasteurised milk...
August 2016: FEMS Microbiology Letters
Daniel Joe Dailin, Elsayed Ahmed Elsayed, Nor Zalina Othman, Roslinda Malek, Hiew Siaw Phin, Ramlan Aziz, Mohamad Wadaan, Hesham Ali El Enshasy
Lactobacillus kefiranofaciens is non-pathogenic gram positive bacteria isolated from kefir grains and able to produce extracellular exopolysaccharides named kefiran. This polysaccharide contains approximately equal amounts of glucose and galactose. Kefiran has wide applications in pharmaceutical industries. Therefore, an approach has been extensively studied to increase kefiran production for pharmaceutical application in industrial scale. The present work aims to maximize kefiran production through the optimization of medium composition and production in semi industrial scale bioreactor...
July 2016: Saudi Journal of Biological Sciences
L Zavala, M A Golowczyc, K van Hoorde, M Medrano, G Huys, P Vandamme, A G Abraham
The isolation of potentially probiotic strains and the subsequent study of their properties are very important steps to gain insight in the health benefits ascribed to sugary and milk kefir. The aim of the present study was to characterise fifteen Lactobacillus strains isolated from these beverages by determining some surface properties and their ability to antagonise enterocyte cell damage after Salmonella infection in vitro. Lactobacillus surface properties were determined by hydrophobicity, autoaggregation, and coaggregation assays with Salmonella...
September 2016: Beneficial Microbes
K V O'Brien, K J Aryana, W Prinyawiwatkul, K M Carabante Ordonez, C A Boeneke
Kefir is a fermented milk traditionally made from a unique starter culture, which consists of numerous bacteria and yeast species bound together in an exopolysaccharide matrix produced by certain lactic acid bacteria. Many health benefits are associated with traditionally produced kefir; however, bulging and leaking packaging, caused by secondary yeast fermentation during storage, has limited large-scale manufacture. Commercial kefir products have been designed to reduce these effects by using a pure starter culture consisting of a mixture of bacteria and yeast species that give a flavor similar to traditional kefir, but some health benefits may be lost in commercial production due to reduced microbial diversity and lack of beneficial exopolysaccharides...
September 2016: Journal of Dairy Science
Nur Rizi Zamberi, Nadiah Abu, Nurul Elyani Mohamed, Noraini Nordin, Yeap Swee Keong, Boon Kee Beh, Zuki Abu Bakar Zakaria, Nik Mohd Afizan Nik Abdul Rahman, Noorjahan Banu Alitheen
BACKGROUND: Kefir is a unique cultured product that contains beneficial probiotics. Kefir culture from other parts of the world exhibits numerous beneficial qualities such as anti-inflammatory, immunomodulation, and anticancer effects. Nevertheless, kefir cultures from different parts of the world exert different effects because of variation in culture conditions and media. Breast cancer is the leading cancer in women, and metastasis is the major cause of death associated with breast cancer...
May 26, 2016: Integrative Cancer Therapies
Kai Wu, Hualei Wang, Lifeng Chen, Haiyang Fan, Zhiqiang Zhao, Dongzhi Wei
Enantiopure styrene oxide (SO) and its derivatives are important building blocks for chiral synthesis. In this study, we developed an attractive "1-pot, 2-step" chemoenzymatic approach for producing enantiopure SO with 100 % theoretical yield. This approach involved asymmetric reduction of α-chloroacetophenone by an alcohol dehydrogenase (ADH; step 1), followed by base-induced ring closure (epoxidation) of enantiopure 2-chloro-1-phenylethanol produced by the ADH (step 2). By-product formation during epoxidation was suppressed to <1 % by adding methyl tert-butyl ether (MTBE) as the second phase...
October 2016: Applied Microbiology and Biotechnology
Raúl Ricardo Gamba, Graciela De Antoni, Angela León Peláez
The objective of the work reported here was to study the antifungal capability of cell-free supernatants obtained from whey permeates after fermentation by the kefir grains CIDCA AGK1 against Fusarium graminearum growth and zearalenone (ZEA) production. The assays were performed in order to study the conidial germination inhibition -in liquid media- and the effect on fungal growth rate and the Latency phase -in solid media. We observed that fermented supernatants of pH 3·5 produced the highest percentages of inhibition of conidial germination...
May 2016: Journal of Dairy Research
Benjamin C T Bourrie, Benjamin P Willing, Paul D Cotter
Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma...
2016: Frontiers in Microbiology
Jennifer K Spinler, Aaron Brown, Caná L Ross, Prapaporn Boonma, Margaret E Conner, Tor C Savidge
Lifeway(®) kefir, a fermented milk product containing 12 probiotic organisms, is reported to show promise as an alternative to fecal microbiota transplantation for recurrent Clostridium difficile infection (CDI). We employed a murine CDI model to study the probiotic protective mechanisms and unexpectedly determined that kefir drastically increased disease severity. Our results emphasize the need for further independent clinical testing of kefir as alternative therapy in recurrent CDI.
August 2016: Anaerobe
Wei Tang, Zhuqing Xing, Wei Hu, Chao Li, Jinju Wang, Yanping Wang
Lactobacillus plantarum MA2 was isolated from traditional Chinese Tibet kefir grains, which possess several excellent properties and functions. We previously demonstrated the antioxidant activities of this bacterium in vitro. However, the maintenance and survival of L. plantarum MA2 inside the murine intestinal tract, where it exerts its probiotic properties, and whether its effects are elicited directly on the host remain unknown. Therefore, this study investigated the mechanisms of L. plantarum MA2 in aging mice following D-galactose administration...
August 2016: Applied Microbiology and Biotechnology
Fernanda A Fiorda, Gilberto V de Melo Pereira, Vanete Thomaz-Soccol, Sudip K Rakshit, Carlos R Soccol
The aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters and kinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditions, reaching high levels of cell viability (over 10(6) CFU mL(-1) for total yeast and bacteria), phenolic compounds content (190 GAE/100 g) and acidification after 24 h of fermentation at 30 ℃...
April 26, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
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