keyword
MENU ▼
Read by QxMD icon Read
search

milk kefir

keyword
https://www.readbyqxmd.com/read/29642726/donkey-milk-kefir-induces-apoptosis-and-suppresses-proliferation-of-ehrlich-ascites-carcinoma-by-decreasing-inos-in-mice
#1
Obb Esener, B M Balkan, E I Armutak, A Uvez, G Yildiz, M Hafizoglu, N Yilmazer, E Gurel-Gurevin
Donkey milk and donkey milk kefir exhibit antiproliferative, antimutagenic and antibacterial effects. We investigated the effects of donkey milk and donkey milk kefir on oxidative stress, apoptosis and proliferation in Ehrlich ascites carcinoma (EAC) in mice. Thirty-four adult male Swiss albino mice were divided into four groups as follows: group 1, administered 0.5 ml water; group 2, administered 0.5 ml water + EAC cells; group 3, administered 0.5 ml donkey milk + EAC cells; group 4, administered 0.5 ml donkey milk kefir + EAC cells...
April 12, 2018: Biotechnic & Histochemistry: Official Publication of the Biological Stain Commission
https://www.readbyqxmd.com/read/29605766/the-benefits-of-soluble-non-bacterial-fraction-of-kefir-on-blood-pressure-and-cardiac-hypertrophy-in-hypertensive-rats-are-mediated-by-an-increase-in-baroreflex-sensitivity-and-decrease-in-angiotensin-converting-enzyme-activity
#2
Girlandia Alexandre Brasil, Mirian de Almeida Silva-Cutini, Flávia de Souza Andrade Moraes, Thiago de Melo Costa Pereira, Elisardo Corral Vasquez, Dominik Lenz, Nazaré Souza Bissoli, Denise Coutinho Endringer, Ewelyne Miranda de Lima, Vinícia Campana Biancardi, June Ferreira Maia, Tadeu Uggere de Andrade
OBJECTIVES: We aimed to evaluate whether long-term treatment with the soluble non-bacterial fraction of kefir affects mean arterial pressure (MAP) and cardiac hypertrophy through the modulation of baroreflex sensitivity, ACE activity, and the inflammatory-to-anti-inflammatory cytokine ratio in spontaneously hypertensive rats (SHRs). METHODS: SHRs were treated with the soluble non-bacterial kefir fraction (SHR-kefir) or with kefir vehicle (SHR-soluble fraction of milk)...
February 7, 2018: Nutrition
https://www.readbyqxmd.com/read/29527687/mathematical-model-of-co-2-release-during-milk-fermentation-using-natural-kefir-grains
#3
Andreja Goršek, Jožef Ritonja, Darja Pečar
BACKGROUND: Milk fermentation takes place in the presence of various micro-organisms, whereby a variety of dairy products is produced. The oldest among them is kefir, which is usually produced by fermentation of milk with kefir grains. Carbon dioxide (CO2 ), as one of the process products, also contributes to the characteristic flavor of kefir. The amount of CO2 generated during fermentation depends on bioprocessing conditions and may change, which is not desirable at the industrial level...
March 12, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29519117/assessment-of-nutritional-behaviours-of-children-aged-7-12-attending-to-primary-schools-in-biala-podlaska-poland
#4
Anna Galczak-Kondraciuk, Paweł Stempel, Jan Czeczelewski
Background: Children and youth constitute a group that is particularly prone to the effects of improper diet. In the puberty period, numerous significant lifestyle choices are made, for instance regarding particular nutritional behaviours which may be repeated later in life and may determine the state of health. Objective: The aim of the study was to assess nutritional behaviours of children aged 7-12 attending to primary schools in Biala Podlaska county (Eastern Region of Poland)...
2018: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/29501341/exploring-the-influence-of-culture-conditions-on-kefir-s-anticancer-properties
#5
Ma'mon M Hatmal, Abeer Nuirat, Malek A Zihlif, Mutasem O Taha
Cancer is a major health problem in many parts of the world. Conventional anticancer treatments are painful, expensive, and unsafe. Therefore, demand is increasing for cancer treatments preferentially in the form of functional foods or nutritional supplements. Kefir, a traditional fermented milk dairy product, has significant antimutagenic and antitumor properties. This research addresses the hypothesis that kefir's anticancer properties are affected by fermentation conditions. Initially, kefir extracts prepared under standard conditions were screened against 7 cancer cell lines using the tetrazolium dye 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide colorimetric assay...
February 28, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29494487/dairy-fats-and-cardiovascular-disease-do-we-really-need-to-be-concerned
#6
REVIEW
Ronan Lordan, Alexandros Tsoupras, Bhaskar Mitra, Ioannis Zabetakis
Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past...
March 1, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29477522/comparison-of-antioxidant-capacity-of-cow-and-ewe-milk-kefirs
#7
Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, Saliha Sahin
This research aimed to evaluate the effects of using either grain or commercial starter culture on the antioxidative capacity of cow and ewe milk kefirs. The antioxidant capacity of kefir samples during fermentation and 21 d of storage was assessed by using 3 assays: 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation decolorization; 2,2-diphenyl-1-picrylhydrazyl (DPPH• ) radical scavenging activity assay; and Fe+3 -reducing power (ferric reducing antioxidant power assay, FRAP). Vitamin E and β-carotene contents were also quantified...
February 21, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29358826/co-production-of-functional-exopolysaccharides-and-lactic-acid-by-lactobacillus-kefiranofaciens-originated-from-fermented-milk-kefir
#8
Benjamas Cheirsilp, Suwannee Suksawang, Jarucha Yeesang, Piyarat Boonsawang
Kefiran is a functional exopolysaccharide produced by Lactobacillus kefiranofaciens originated from kefir, traditional fermented milk in the Caucasian Mountains, Russia. Kefiran is attractive as thickeners, stabilizers, emulsifiers, gelling agents and also has antimicrobial and antitumor activity. However, the production costs of kefiran are still high mainly due to high cost of carbon and nitrogen sources. This study aimed to produce kefiran and its co-product, lactic acid, from low-cost industrial byproducts...
January 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29358817/some-probiotic-characteristics-of-a-fermented-milk-product-based-on-microbiota-of-tibetan-kefir-grains-cultivated-in-ukrainian-household
#9
Mykola Kukhtyn, Olena Vichko, Yulia Horyuk, Olga Shved, Volodymyr Novikov
The article describes some probiotic properties of fermented product made of natural association of Tibetan kefir grains cultivated in Ukrainian household (UTKG); also, the effect of UTKG microbiota on the growth of pathogenic microbiota and sensitivity to antibiotics was studied. It was found that the test-cultures of oppurtunistic pathogens ( Staphylococcus aureus , Bacillus mesentericus , and Mycobacterium luteum ) were sensitive; bacteriostatic zone of the test-culture ranged from 21 to 25 mm, and highly sensitive ( Proteus vulgaris and Aspergillus niger ) b acteriostatic zone exceeded 25 mm to probiotic bacteria of fermented product...
January 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29342350/real-time-monitoring-of-chemical-changes-in-three-kinds-of-fermented-milk-products-during-fermentation-using-quantitative-difference-nuclear-magnetic-resonance-spectroscopy
#10
Yi Lu, Hiroto Ishikawa, Yeondae Kwon, Fangyu Hu, Takuya Miyakawa, Masaru Tanokura
Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time...
February 14, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29336590/modern-perspectives-on-the-health-benefits-of-kefir-in-next-generation-sequencing-era-improvement-of-the-host-gut-microbiota
#11
Dong-Hyeon Kim, Dana Jeong, Hyunsook Kim, Kun-Ho Seo
Kefir is a natural complex fermented milk product containing more than 50 species of probiotic bacteria and yeast, and has been demonstrated to have multiple properties conferring health benefits, including antiobesity, anti-hepatic steatosis, antioxidative, antiallergenic, antitumor, anti-inflammatory, cholesterol-lowering, constipation-alleviating, and antimicrobial properties. To better understand the underlying mechanisms of these benefits, we here review research on the effect of kefir (and kefir microorganisms) consumption to modulate the host gut microbiota...
January 16, 2018: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/29285743/brazilian-kefir-fermented-sheep-s-milk-a-source-of-antimicrobial-and-antioxidant-peptides
#12
Meire Dos Santos Falcão de Lima, Roberto Afonso da Silva, Milena Fernandes da Silva, Paulo Alberto Bezerra da Silva, Romero Marcos Pedrosa Brandão Costa, José António Couto Teixeira, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti
Fermented milks are a source of bioactive peptides and may be considered as functional foods. Among these, sheep's milk fermented with kefir has not been widely studied and its most relevant properties need to be more thoroughly characterized. This research study is set out to investigate and evaluate the antioxidant and antimicrobial properties of peptides from fermented sheep's milk in Brazil when produced by using kefir. For this, the chemical and microbiological composition of the sheep's milk before and after the fermentation was evaluated...
December 28, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/29153184/a-100-year-review-yogurt-and-other-cultured-dairy-products
#13
Kayanush J Aryana, Douglas W Olson
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29125639/chemical-physiochemical-and-microstructural-properties-and-probiotic-survivability-of-fermented-goat-milk-using-polymerized-whey-protein-and-starter-culture-kefir-mild-01
#14
Hao Wang, Cuina Wang, Mu Wang, Mingruo Guo
A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/v) had low syneresis (5.44 ± 0.92%), desirable viscosity (952.86 ± 61.52 mPa⋅s), and hardness (112.57 ± 3.23 g), which were comparable to a fermented cow milk. Sensory evaluation data showed that the FGM with PWP and pectin had higher scores of both flavor (4.41 ± 0.39) and taste (3.72 ± 0.34) than the sample without PWP...
November 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29105976/therapeutic-effect-of-lyophilized-kefir-fermented-milk-on-constipation-among-persons-with-mental-and-physical-disabilities
#15
Rumiko Maki, Mayumi Matsukawa, Atsuko Matsuduka, Masahiko Hashinaga, Hirofumi Anai, Yoshio Yamaoka, Katsuhiro Hanada, Chieko Fujii
AIM: Constipation is a serious problem for persons with mental and physical disabilities in Japan. However, prophylaxis is extremely difficult because the major causes of constipation in these individuals are related to their mental and physical disabilities. Constipation can be successfully treated with glycerol enemas (GEs) and other aperients. As constipation is a lifetime issue for these persons, dietary regimens to prevent constipation can be important. METHODS: This study evaluated the probiotic effects of kefir-fermented milk for preventing constipation in 42 persons with mental and physical disabilities...
November 6, 2017: Japan Journal of Nursing Science: JJNS
https://www.readbyqxmd.com/read/29063967/sequence-analysis-of-changes-in-microbial-composition-in-different-milk-products-during-fermentation-and-storage
#16
Barbora Zalewska, Marija Kaevska, Iva Slana
The objective of this study was to analyze the changes in the microbiota of milk products during fermentation and storage. Two kinds of Yoghurt, one Kefir, and one Acidophilus milk were observed during the fermentation process and storage using 16S rDNA amplicon sequencing. Cow's, goat's, raw and pasteurized milk were also examined. The most represented organisms in all manufactured products were shown to be those of the phylum Firmicutes. In some products, Proteobacteria, Bacteroidetes and Actinobacteria were also present in high amounts...
October 24, 2017: Current Microbiology
https://www.readbyqxmd.com/read/28956261/kefir-a-powerful-probiotics-with-anticancer-properties
#17
REVIEW
Mohammadreza Sharifi, Abbas Moridnia, Deniz Mortazavi, Mahsa Salehi, Marzieh Bagheri, Abdolkarim Sheikhi
Probiotics and fermented milk products have attracted the attention of scientists from various fields, such as health care, industry and pharmacy. In recent years, reports have shown that dietary probiotics such as kefir have a great potential for cancer prevention and treatment. Kefir is fermented milk with Caucasian and Tibet origin, made from the incubation of kefir grains with raw milk or water. Kefir grains are a mixture of yeast and bacteria, living in a symbiotic association. Antibacterial, antifungal, anti-allergic and anti-inflammatory effects are some of the health beneficial properties of kefir grains...
September 27, 2017: Medical Oncology
https://www.readbyqxmd.com/read/28943774/effects-of-microbial-transglutaminase-on-physicochemical-microbial-and-sensorial-properties-of-kefir-produced-by-using-mixture-cow-s-and-soymilk
#18
Hasan Temiz, Kübra Dağyıldız
The objective of this research was to investigate the effects microbial transglutaminase (m-TGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28831964/biological-activity-of-the-non-microbial-fraction-of-kefir-antagonism-against-intestinal-pathogens
#19
Carolina Iraporda, Mário Abatemarco Júnior, Elisabeth Neumann, Álvaro Cantini Nunes, Jacques R Nicoli, Analía G Abraham, Graciela L Garrote
Kefir is a fermented milk obtained by the activity of kefir grains which are composed of lactic and acetic acid bacteria, and yeasts. Many beneficial health effects have been associated with kefir consumption such as stimulation of the immune system and inhibition of pathogenic microorganisms. The biological activity of kefir may be attributed to the presence of a complex microbiota as well as the microbial metabolites that are released during fermentation. The aim of this work was to characterise the non-microbial fraction of kefir and to study its antagonism against Escherichia coli, Salmonella spp...
August 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28703961/effect-of-addition-of-wild-garlic-allium-ursinum-on-the-quality-of-kefirs-from-sheep-s-milk
#20
Agata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, Dorota Kalicka, Piotr Kuźniar, Paweł Hanus, Krzysztof Kotula, Marcin Obirek, Maciej Kluz
BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
keyword
keyword
75145
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"