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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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
https://www.readbyqxmd.com/read/27447094/antifungal-effect-of-kefir-fermented-milk-and-shelf-life-improvement-of-corn-arepas
#16
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
https://www.readbyqxmd.com/read/27418582/anti-inflammatory-and-angiogenic-activity-of-polysaccharide-extract-obtained-from-tibetan-kefir
#17
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
https://www.readbyqxmd.com/read/27384318/kefir-reduces-insulin-resistance-and-inflammatory-cytokine-expression-in-an-animal-model-of-metabolic-syndrome
#18
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
https://www.readbyqxmd.com/read/27375490/effects-of-kefir-on-the-cardiac-autonomic-tones-and-baroreflex-sensitivity-in-spontaneously-hypertensive-rats
#19
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
https://www.readbyqxmd.com/read/27369085/acquisition-of-the-yeast-kluyveromyces-marxianus-from-unpasteurised-milk-by-a-kefir-grain-enhances-kefir-quality
#20
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
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