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milk kefir

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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
#1
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
#2
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...
March 4, 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
#3
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/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#4
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/28241975/chronic-administration-of-the-soluble-nonbacterial-fraction-of-kefir-attenuates-lipid-deposition-in-ldlr-mice
#5
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
#6
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/28115036/traditional-low-alcoholic-and-non-alcoholic-fermented-beverages-consumed-in-european-countries-a-neglected-food-group
#7
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/28071015/the-changes-of-proteins-fractions-shares-in-milk-and-fermented-milk-drinks
#8
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/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
#9
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/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/27497895/performance-of-holstein-calves-fed-whole-milk-with-or-without-kefir
#11
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
#12
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/27369085/acquisition-of-the-yeast-kluyveromyces-marxianus-from-unpasteurised-milk-by-a-kefir-grain-enhances-kefir-quality
#13
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
https://www.readbyqxmd.com/read/27291404/selected-lactobacillus-strains-isolated-from-sugary-and-milk-kefir-reduce-salmonella-infection-of-epithelial-cells-in-vitro
#14
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
https://www.readbyqxmd.com/read/27289144/short-communication-the-effects-of-frozen-storage-on-the-survival-of-probiotic-microorganisms-found-in-traditionally-and-commercially-manufactured-kefir
#15
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
https://www.readbyqxmd.com/read/27199969/the-microbiota-and-health-promoting-characteristics-of-the-fermented-beverage-kefir
#16
REVIEW
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
https://www.readbyqxmd.com/read/27180007/administration-of-probiotic-kefir-to-mice-with-clostridium-difficile-infection-exacerbates-disease
#17
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
https://www.readbyqxmd.com/read/27003578/antibacterial-effects-of-a-cell-penetrating-peptide-isolated-from-kefir
#18
Jianyin Miao, Haoxian Guo, Feilong Chen, Lichao Zhao, Liping He, Yangwen Ou, Manman Huang, Yi Zhang, Baoyan Guo, Yong Cao, Qingrong Huang
Kefir is a traditional fermented milk beverage used throughout the world for centuries. A cell-penetrating peptide, F3, was isolated from kefir by Sephadex G-50 gel filtration, DEAE-52 ion exchange, and reverse-phase high-performance liquid chromatography. F3 was determined to be a low molecular weight peptide containing one leucine and one tyrosine with two phosphate radicals. This peptide displayed antimicrobial activity across a broad spectrum of organisms including several Gram-positive and Gram-negative bacteria as well as fungi, with minimal inhibitory concentration (MIC) values ranging from 125 to 500 μg/mL...
April 27, 2016: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/26869114/comparative-study-of-microbiological-chemical-and-sensory-properties-of-kefirs-produced-in-estonia-latvia-and-lithuania
#19
COMPARATIVE STUDY
Dea Anton, Piret Raudsepp, Mati Roasto, Kadrin Meremäe, Sirje Kuusik, Peeter Toomik, Priit Elias, Katrin Laikoja, Tanel Kaart, Martin Lepiku, Tõnu Püssa
In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest...
February 2016: Journal of Dairy Research
https://www.readbyqxmd.com/read/26828282/increase-of-calcium-and-reduction-of-lactose-concentration-in-milk-by-treatment-with-kefir-grains-and-eggshell
#20
Brenda L Fina, Lucas R Brun, Alfredo Rigalli
Dairy products are the main source of calcium (Ca), but the loss of the consumption habit contributes to low consumption in adulthood, which leads to osteoporosis and increased fracture risk. Domestic use of kefir is straightforward and the eggshell is a natural discarded source of Ca. This paper proposes the development of an enriched Ca reduced lactose milk using eggshell and kefir. During the in vitro preparation, the pH, Ca and lactose contents were measured. Ca intestinal absorption of untreated milk and milk with kefir was compared...
2016: International Journal of Food Sciences and Nutrition
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