keyword
https://read.qxmd.com/read/37701222/effect-of-oleaster-elaeagnus-angustifolia-l-flour-addition-combined-with-high-pressure-homogenization-on-the-acidification-kinetics-physicochemical-functional-and-rheological-properties-of-kefir
#21
JOURNAL ARTICLE
Latife Betül Gül, Saya Bekbay, Abdullah Akgün, Osman Gül
In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high-pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and T f decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9...
September 2023: Food Science & Nutrition
https://read.qxmd.com/read/37689420/the-interaction-among-kluyveromyces-marxianus-g-y4-lacticaseibacillus-paracasei-gl1-and-lactobacillus-helveticus-sna12-and-signaling-molecule-ai-2-participate-in-the-formation-of-biofilm
#22
JOURNAL ARTICLE
Xiaomeng Wang, Kai Ma, Changliang Zhang, Feng Ji, Lili Chen, Xueliang Zhang, Ghahvechi Chaeipeima Mahsa, Elham Azarpazhooh, Marjan Ajami, Xin Rui, Wei Li
In this study, two strains of lactic acid bacteria (Lacticaseibacillus paracasei GL1 and Lactobacillus helveticus SNA12) and one yeast strain of Kluyveromyces marxianus G-Y4 (G-Y4) isolated from Tibetan kefir grains were co-cultured. It was found that the addition of G-Y4 could not only promote the growth of lactic acid bacteria, but also increase the release of metabolites (lactic acid, ethanol, and amino nitrogen). Furthermore, the addition of live cells and cell-free fermentation supernatant (CFS) of G-Y4 could increase the ability of biofilm formation...
December 2023: Food Microbiology
https://read.qxmd.com/read/37600590/data-on-exopolysaccharides-produced-by-bacillus-spp-from-cassava-pulp-with-antioxidant-and-antimicrobial-properties
#23
JOURNAL ARTICLE
Thipphiya Karirat, Worachot Saengha, Sirirat Deeseenthum, Nyuk Ling Ma, Nantaporn Sutthi, Eakapol Wangkahart, Vijitra Luang-In
This data evaluated the capacity of Bacillus spp. isolated from Thai milk kefir to produce exopolysaccharide (EPS) on cassava pulp and tested its antioxidant and antibacterial properties. Thailand's starch industry generates million tons of cassava pulp, which is underutilized or bio-transformed into higher-value bioproducts. Antioxidant and antibacterial bacterial exopolysaccharides are beneficial in the food, feed, pharmaceutical, and cosmetic industries. Moisture, ash, fat, protein, fiber, starch, sugar, neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) were analyzed from cassava pulp as an EPS substrate...
October 2023: Data in Brief
https://read.qxmd.com/read/37587110/comparison-of-the-relative-impacts-of-acute-consumption-of-an-inulin-enriched-diet-milk-kefir-or-a-commercial-probiotic-product-on-the-human-gut-microbiome-and-metabolome
#24
JOURNAL ARTICLE
Liam H Walsh, Aaron M Walsh, Isabel Garcia-Perez, Fiona Crispie, Adele Costabile, Richard Ellis, Jim Finlayson, Laura A Finnegan, Marcus J Claesson, Elaine Holmes, Paul D Cotter
It has been established that the human gut microbiota is central to health, and, consequently, there has been a growing desire to positively modulate its composition and/or function through, for example, the use of fermented foods, prebiotics or probiotics. Here, we compare the relative impact of the daily consumption of an inulin-enriched diet (n = 10), a commercial probiotic-containing fermented milk product (FMP) (n = 10), or a traditional kefir FMP (n = 9), over a 28-day period on the gut microbiome and urine metabolome of healthy human adults...
August 16, 2023: NPJ science of food
https://read.qxmd.com/read/37569243/identification-of-potential-bioactive-peptides-in-sheep-milk-kefir-through-peptidomic-analysis-at-different-fermentation-times
#25
JOURNAL ARTICLE
Sevim Dalabasmaz, Esther Prados de la Torre, Sabrina Gensberger-Reigl, Monika Pischetsrieder, Manuel J Rodríguez-Ortega
Sheep farming is an important socioeconomic activity in most Mediterranean countries, particularly Spain, where it contributes added value to rural areas. Sheep milk is used in Spain mainly for making cheese, but it can be used also for making other dairy products, such as the lactic-alcoholic fermentation product known as kefir. Dairy products have health benefits because, among other reasons, they contain molecules with biological activity. In this work, we performed a proteomics strategy to identify the peptidome, i...
August 7, 2023: Foods (Basel, Switzerland)
https://read.qxmd.com/read/37566077/integration-of-meta-multi-omics-data-using-probabilistic-graphs-and-external-knowledge
#26
JOURNAL ARTICLE
Handan Can, Sree K Chanumolu, Barbara D Nielsen, Sophie Alvarez, Michael J Naldrett, Gülhan Ünlü, Hasan H Otu
Multi-omics has the promise to provide a detailed molecular picture of biological systems. Although obtaining multi-omics data is relatively easy, methods that analyze such data have been lagging. In this paper, we present an algorithm that uses probabilistic graph representations and external knowledge to perform optimal structure learning and deduce a multifarious interaction network for multi-omics data from a bacterial community. Kefir grain, a microbial community that ferments milk and creates kefir, represents a self-renewing, stable, natural microbial community...
August 4, 2023: Cells
https://read.qxmd.com/read/37523112/evaluation-of-spreadable-kefir-produced-from-different-milks-in-terms-of-some-quality-criteria
#27
JOURNAL ARTICLE
Haktan Aktaş, Hacer Meral Aktaş, Bayram Ürkek, Mustafa Şengül, Bülent Çetin
Kefir, which has many beneficial effects on health, is one of the most consumed fermented milk products worldwide. It is important to increase consumption of the fermented product for public health. In this study, it was aimed to increase the beneficial effects of kefir on public health. Therefore, kefirs produced from different types of milk (cow, buffalo, sheep, and goat) were concentrated, and obtained spreadable kefir samples were investigated in terms of their microbiological characteristic (lactic bacilli, lactic cocci, yeasts and moulds, total bacteria, and coliform bacteria), benzoic acid content, physicochemical properties (fat, total solid, ash content, acidity, pH, syneresis, viscosity, colour, and rheological properties), and sensory characteristic...
July 31, 2023: Probiotics and Antimicrobial Proteins
https://read.qxmd.com/read/37430975/quality-characteristics-of-novel-sourdough-breads-made-with-functional-lacticaseibacillus-paracasei-sp5-and-prebiotic-food-matrices
#28
JOURNAL ARTICLE
Stavros Kazakos, Ioanna Mantzourani, Stavros Plessas
Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on wheat bran (BIWB) and on a traditional flour/sour milk food, 'trahanas' (BITR). Physicochemical characteristics, shelf-life, volatilome, phytic acid, and sensory properties of the breads were evaluated. The BITR breads had higher acidity (9.05 ± 0.14 mL of 0.1 M NaOH/10 g) and organic acid content (g/Kg; 2.90 ± 0.05 lactic, 1...
October 15, 2022: Foods (Basel, Switzerland)
https://read.qxmd.com/read/37406922/employing-alternative-culture-media-in-kefiran-exopolysaccharide-production-impact-on-microbial-diversity-physicochemical-properties-and-bioactivities
#29
JOURNAL ARTICLE
Josemar Gonçalves de Oliveira Filho, Christian de Oliveira Silva, Mariana Buranelo Egea, Henriette Monteiro Cordeiro de Azeredo, Luiz Henrique Capparelli Mattoso
Kefiran is a biomaterial with potential application in developing novel materials for food technology. In this study, sugarcane sugar (REF), raw sugar (RAS), brown sugar (BRS), soy molasses (SOM), and sugarcane molasses (SCM) were evaluated for the production of kefiran from kefir biomass rather than cow's milk (CMK), the usual medium. The produced kefiran was purified and characterized by colorimetry, Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis, and morphology. It was also assayed for antioxidant and antimicrobial activity...
July 3, 2023: International Journal of Biological Macromolecules
https://read.qxmd.com/read/37389589/milk-kefir-alters-fecal-microbiota-impacting-gut-and-brain-health-in-mice
#30
JOURNAL ARTICLE
Mariana de Fátima Albuquerque Pereira, Larissa Gabriela Morais de Ávila, Gabriela de Cássia Ávila Alpino, Bruna Cristina Dos Santos Cruz, Lucas Filipe Almeida, Jordana Macedo Simões, Andressa Ladeira Bernardes, Iasmim Xisto Campos, Andréa de Oliveira Barros Ribon, Tiago Antônio de Oliveira Mendes, Maria do Carmo Gouveia Peluzio
Kefir is a fermented beverage made of a symbiotic microbial community that stands out for health benefits. Although its microbial profile is still little explored, its effects on modulation of gut microbiota and production of short-chain fatty acids (SCFAs) seems to act by improving brain health. This work aimed to analyze the microbiota profile of milk kefir and its effect on metabolism, oxidative stress, and in the microbiota-gut-brain axis in a murine model. The experimental design was carried out using C57BL-6 mice (n = 20) subdivided into groups that received 0...
August 2023: Applied Microbiology and Biotechnology
https://read.qxmd.com/read/37386551/milk-kefir-drink-may-not-reduce-depression-in-patients-with-non-alcoholic-fatty-liver-disease-secondary-outcome-analysis-of-a-randomized-single-blinded-controlled-clinical-trial
#31
JOURNAL ARTICLE
Mohammad Ali Mohsenpour, Farzaneh Mohammadi, Nadia Razmjooei, Mohammad Hassan Eftekhari, Najmeh Hejazi
BACKGROUND: Depression is prevalent among individuals with non-alcoholic fatty liver disease (NAFLD) and can cause poor health outcomes. Moreover, a solid bilateral association between NAFLD and depression has been shown, which may alleviate by kefir consumption. Thus, we aimed to investigate the effect of milk kefir drinks on the depression status of individuals with NAFLD. METHODS: In a secondary outcome analysis of a randomized, single-blinded, controlled clinical trial, 80 adults with grades 1 to 3 of NAFLD were included in an 8-week intervention...
June 29, 2023: BMC Nutrition
https://read.qxmd.com/read/37375072/effect-of-agave-fructans-on-changes-in-chemistry-morphology-and-composition-in-the-biomass-growth-of-milk-kefir-grains
#32
JOURNAL ARTICLE
Germán R Moreno-León, Sandra V Avila-Reyes, Julieta C Villalobos-Espinosa, Brenda H Camacho-Díaz, Daniel Tapia-Maruri, Antonio R Jiménez-Aparicio, Martha L Arenas-Ocampo, Javier Solorza-Feria
Prebiotic effects have been attributed to agave fructans through bacterial and yeast fermentations, but there are few reports on their use as raw materials of a carbon source. Kefir milk is a fermented drink with lactic acid bacteria and yeast that coexist in a symbiotic association. During fermentation, these microorganisms mainly consume lactose and produce a polymeric matrix called kefiran, which is an exopolysaccharide composed mainly of water-soluble glucogalactan, suitable for the development of bio-degradable films...
June 13, 2023: Microorganisms
https://read.qxmd.com/read/37222548/metagenomic-analysis-and-antibacterial-activity-of-kefir-microorganisms
#33
JOURNAL ARTICLE
Brianda D González-Orozco, Israel García-Cano, Alejandra Escobar-Zepeda, Rafael Jiménez-Flores, Valente B Álvarez
The microbiota composition of kefir grain and milk kefir was assessed via a metagenomic approach. Significant microorganisms were isolated and identified using molecular methods. A safety assessment was conducted based on antibiotic susceptibility and blood hemolysis. Probiotic traits such as resistance to gastric tract conditions, surface characteristics, adhesion to intestinal cells, and antibacterial activity were also assessed. Metagenomic analysis revealed that kefir grains are a more stable community with clear dominant species as compared to milk kefir...
May 24, 2023: Journal of Food Science
https://read.qxmd.com/read/37175106/the-evaluation-of-activity-of-selected-lactic-acid-bacteria-for-bioconversion-of-milk-and-whey-from-goat-milk-to-release-biomolecules-with-antibacterial-activity
#34
JOURNAL ARTICLE
Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan
The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were Lactobacillus plantarum PCM 1386 , Lactobacillus fermentum PCM 491 , Lactobacillus rhamnosus PCM 2677 , Lactobacillus acidophilus PCM 2499 , Escherichia coli PCM 2793 , Salmonella enteritidis PCM 2548 , Micrococcus luteus PCM 525, and Proteus mirabilis PCM 1361...
April 25, 2023: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://read.qxmd.com/read/37174389/physico-chemical-microbiological-and-sensory-properties-of-water-kefir-drinks-produced-from-demineralized-whey-and-dimrit-and-shiraz-grape-varieties
#35
JOURNAL ARTICLE
Havva Şafak, İlhan Gün, Milna Tudor Kalit, Samir Kalit
Water kefir grains cannot grow in milk. Therefore, the aim of this study was to investigate whether water kefir grains can show activity in demineralized whey, an environment containing lactose as a carbon source. The physicochemical, microbiological and sensory properties of water kefir prepared from demineralized whey containing 2% and 5% lactose and raisins or grape juice from two grape varieties (Dimrit and Shiraz) were investigated. It was found that the protein content of the water kefir increased significantly ( p < 0...
April 29, 2023: Foods (Basel, Switzerland)
https://read.qxmd.com/read/37120212/lebanese-fermented-goat-milk-products-from-tradition-to-meta-omics
#36
JOURNAL ARTICLE
I Ammoun, C I Kothe, N Mohellibi, C Beal, R Yaacoub, P Renault
Ambriss, Serdaleh and Labneh El Darff are traditional Lebanese products made from fermented goat's milk. A questionnaire completed by 50 producers of these products showed that they are prepared by periodic percolation either by milk or by Laban in amphora or goat skins during the lactation season. Production is carried out on a small scale and in a limited number of production units, often by elderly people, resulting in a real risk of disappearance of these products and loss of the corresponding microbial resources...
June 2023: Food Research International
https://read.qxmd.com/read/37107402/comparative-genomics-analysis-of-habitat-adaptation-by-lactobacillus-kefiranofaciens
#37
JOURNAL ARTICLE
Rui Luo, Chen Liu, Yu Li, Qing Liu, Xin Su, Qingting Peng, Xueyan Lei, Weicheng Li, Bilige Menghe, Qiuhua Bao, Wenjun Liu
Lactobacillus kefiranofaciens is often found in fermented dairy products. Many strains of this species have probiotic properties, contributing to the regulation of immune metabolism and intestinal flora. This species was added to the list of lactic acid bacteria that can be added to food in China, in 2020. However, research on the genomics of this species is scarce. In this study we undertook whole genome sequencing analysis of 82 strains of L. kefiranofaciens from different habitats, of which 9 strains were downloaded from the NCBI RefSeq (National Center for Biotechnology Information RefSeq)...
April 10, 2023: Foods (Basel, Switzerland)
https://read.qxmd.com/read/37107383/microbial-community-variations-and-bioconversion-improvements-during-soybean-based-fermentation-by-kefir-grains
#38
JOURNAL ARTICLE
Jiaqi Luo, Siyu Liu, Hongyun Lu, Qihe Chen, Ying Shi
Soybeans possess unexpected flavors and are difficult to be absorbed by the gastrointestinal tract. Kefir grain fermentation provides diverse strains and bioactive compounds, which may enhance flavor and bioaccessibility. Third-generation sequencing was applied to analyze the microbial diversity in milk and soybean kefir grains in this study. In both types of kefir grains, the most common bacterial genus was Lactobacillus , and their fungal communities were dominated by Kazachstania . Lactobacillus kefiranofaciens was the most abundant species in kefir grains, while Lactobacillus kefiri showed a higher proportion in soybean kefir grains...
April 8, 2023: Foods (Basel, Switzerland)
https://read.qxmd.com/read/37102491/effects-of-kefir-consumption-on-cardiometabolic-risk-factors-a-systematic-review-and-meta-analysis-of-randomized-controlled-trials
#39
JOURNAL ARTICLE
Farveh Yahyapoor, Neda Haghighat, Zahra Sohrabi, Omid Asbaghi, Mohammad Bagherniya, Tannaz Jamialahmadi, Amirhossein Sahebkar
BACKGROUND: Fermentation of lactose in milk by bacteria and yeasts naturally present in kefir grains produces a beverage that has been suggested to have cardiovascular benefits. This systematic review and meta-analysis of randomized controlled trials (RCTs) aimed to evaluate the effects of this kefir beverage on cardiometabolic risk factors. METHODS: Literature search utilised PubMed, Scopus, ISI Web of Science, and Google Scholar for articles published from inception until June 2021...
2023: Current Drug Targets
https://read.qxmd.com/read/37000521/the-role-of-il-10-in-regulating-inflammation-and-gut-microbiome-in-mice-consuming-milk-kefir-and-orally-challenged-with-s-typhimurium
#40
JOURNAL ARTICLE
Mariana de Fátima Albuquerque Pereira, Larissa Gabriela Morais de Ávila, Bruna Cristina Dos Santos Cruz, Bruno Campos Silva, Leandro Licursi de Oliveira, Reggiani Vilela Gonçalves, Andrea de Oliveira Barros Ribon, Tiago Antônio de Oliveira Mendes, Maria do Carmo Gouveia Peluzio
Kefir has been suggested as a possible bacterial prophylaxis against Salmonella and IL-10 production seems to be crucial in the pathogenesis of salmonellosis in mice. This study evaluated the role of IL-10 in the inflammation and gut microbiome in mice consuming milk kefir and orally challenged with Salmonella enterica serovar Typhimurium. C57BL wild type (WT) ( n = 40) and C57BL IL-10-/- (KO) ( n = 40) mice were subdivided into eight experimental groups either treated or not with kefir. In the first 15 days, the water groups received filtered water (0...
March 31, 2023: Food & Function
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