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In this investigation, the aim was to examine the impact of freeze-dried kefir culture (KC) on fermentation characteristics, aerobic stability, nutritive value, in vitro digestibility, some micro- and macronutrient concentration, and fatty acid (FA) composition of white clover (WC) silages. White clover silages were either uninoculated (Con) or inoculated with KC at the following application rates: 10 mg/kg (K10), 50 mg/kg (K50), 100 mg/kg (K100) on a fresh basis, and ensiled in laboratory-scale silos for 270 days, followed by 5 days of aerobic exposure. Changes in fermentation characteristics and nutritive value, in vitro digestibility and gas production (GP), mineral concentrations, and FA composition were assessed in terminal silages. The results showed that KC could effectively reduce neutral detergent fiber, hemicellulose, and ammonia-N contents. The increased acetic acid content of KC-treated silages improved aerobic stability. Freeze-dried kefir culture made no significant difference in cumulative GP and estimated parameters except for 48 and 72 h. It is evidently clear from the findings that KC reduced the K, Na, Se, and B concentrations of WC silages, whereas Ca, Zn, and Fe concentrations increased. In addition, KC significantly increased the proportion of saturated FA (SFA) in WC silages, whereas the proportion of polyunsaturated FA (PUFA) decreased. However, KC did not significantly affect the monounsaturated FA proportion of WC silages. Overall, it is concluded that adding 50–100 mg/kg of KC on a fresh basis is appropriate to improve the nutritional value of WC silages. [ABSTRACT FROM AUTHOR]

Kefir traditionally is based on pasteurised milk and the use of other substrates is unusual. Kefir beverages made with raw milk (RMK), pasteurised milk (PMK) or whey (WK), were obtained and fractionated in microbial cells and supernatants. Antioxidant and antibacterial activity of fractions against Cronobacter sakazakii and Escherichia coli were analysed. The highest antioxidant activity was obtained for PMK with values between 8500 and 10 000 μm TE/mg. Microbial extracts from RMK and PMK showed a reduction of C. sakazakii of 7 log units; while microbial extracts and supernatants from RMK decreased E. coli in 3 and 5 log units, respectively. These results indicate that dairy kefir beverages can be an excellent source of defensive agents to fight against bacteria that cause gastrointestinal disorders. [ABSTRACT FROM AUTHOR]

Despite the long history of consumption of fermented dairy, little is known about how the fermented microbes were utilized and evolved over human history. Here, by retrieving ancient DNA of Bronze Age kefir cheese (∼3,500 years ago) from the Xiaohe cemetery, we explored past human-microbial interactions. Although it was previously suggested that kefir was spread from the Northern Caucasus to Europe and other regions, we found an additional spreading route of kefir from Xinjiang to inland East Asia. Over evolutionary history, the East Asian strains gained multiple gene clusters with defensive roles against environmental stressors, which can be a result of the adaptation of Lactobacillus strains to various environmental niches and human selection. Overall, our results highlight the role of past human activities in shaping the evolution of human-related microbes, and such insights can, in turn, provide a better understanding of past human behaviors. [Display omitted] • 3500 BP Lactobacillus genomes shed light on the origin of kefir in inland East Asia • Bacterial-fungal dynamics reinforce resistance to exogenous microbes in ancient dairy • Human-microbial interactions contribute to the adaptation of domesticated lactobacilli • Goat DNA from dairy suggests communication between Xiaohe and the steppe populations Ancient DNA has been recovered from Bronze Age cheese residue, revealing cultural communication, the spread of fermenting techniques, and the domestication of microorganisms by the Xinjiang Xiaohe population. [ABSTRACT FROM AUTHOR]

In recent decades, a global shift in lifestyle and the ubiquitous consumption of junk foods have led to dysbiosis and other metabolic disorders significantly impacting human health. Recent studies performed on traditional foods have shown several health benefits and have gained the attention of the scientific community towards ethnic foods. In this regard, the consumption of ethnic foods with symbiotic properties is increasing gradually across the globe. Kefir is one such ethnic food with excellent functional properties. It is a unique traditional fermented drink comprised of kefir grains and probiotic microbes. Kefir grains are a gelatinous consortium of casein, milk solids coupled with yeasts, and lactobacilli-rich microbiota embedded in a poly-saccharide matrix. These components act as starters, initiating fermentation when introduced into fresh milk. This beverage bestows a myriad of symbiotic benefits, encompassing improved gut health and preventing several metabolic and other diseases through various biological mechanisms. Despite its millennia-long history, it has recently gained prominence due to emerging biotechnological and nutraceutical applications and researchers' burgeoning fascination. In this comprehensive review, we endeavour to provide a meticulous elucidation of the most recent advancements concerning kefir, encompassing its production and processing methodologies for both dairy and water kefir. Furthermore, we delve into the intricate mechanisms underlying its functional properties and the health benefits of kefir as a functional fermented beverage. [ABSTRACT FROM AUTHOR]

The research explored the influences of 2% and 4% heat‐treated fresh elderberry fruit mash supplement and 0.5% and 1% dried elderberry powder supplement before and after fermentation in kefir production on certain features of kefir beverage. Antioxidant activity, total monomeric anthocyanin, and total phenolic content were 16.69–75.67 (μmol TE/kg), 14.64–88.20 (mg cyn‐3‐gly/kg), and 167.94–531.33 mg GAE/kg in the samples during storage, respectively. Total phenolic content and antioxidant activity were higher in kefir samples produced with elderberry powder when compared to the other samples. It was determined that L* and b* increased with the decrease in the fruit supplement in kefir production, and L* and b* values were mostly higher in kefirs with fruit supplement before fermentation. The highest ACE inhibitor activity was observed in the kefir sample (1‐DEPre sample) with 1% dried elderberry supplement before fermentation on the first day of storage. It was determined that the general appreciation scores were above 3, and the samples produced mostly with dried elderberry powder were appreciated more when compared to the samples produced with fresh elderberry. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of L. kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast, showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development.In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05).Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Kefir is a complex microbial community that plays a critical role in the fermentation and production of bioactive peptides, and has health-improving properties. The composition of kefir can vary by geographic localization and weather, and this paper focuses on a Brazilian sample and continues previous work that has successful anti-Alzheimer properties. In this study, we employed shotgun metagenomics and peptidomics approaches to characterize Brazilian kefir further. Results: We successfully assembled the novel genome of Lactobacillus kefiranofaciens (LkefirU) and conducted a comprehensive pangenome analysis to compare it with other strains. Furthermore, we performed a peptidome analysis, revealing the presence of bioactive peptides encrypted by L. kefiranofaciens in the Brazilian kefir sample, and utilized in silico prospecting and molecular docking techniques to identify potential anti-Alzheimer peptides, targeting β-amyloid (fibril and plaque), BACE, and acetylcholinesterase. Through this analysis, we identified two peptides that show promise as compounds with anti-Alzheimer properties. Conclusions: These findings not only provide insights into the genome of L. kefiranofaciens but also serve as a promising prototype for the development of novel anti-Alzheimer compounds derived from Brazilian kefir. [ABSTRACT FROM AUTHOR]

Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are highly adaptable to diverse food substrates. Fruit and vegetables have been used more in beverage production in recent years due to their plentiful nutritional qualities. In this context, the aim of this study is to develop fruit–vegetable juice‐based beverages fermented with WK grains in order to produce novel, non‐dairy, probiotic water kefir‐like beverages (W‐KLBs) with improved sensory and nutritional properties. In this context, black carrot (BC), apple (A), grape (G), and green cabbage (GC) juices are fermented with commercial WK grains. Results showed that BC‐KLB possessed the highest antioxidant activity (75.50%), total phenolic (1248.60 mg GA/L), and total monomeric anthocyanin (391.31 mg/L as cyaniding‐3‐glucoside equivalent) content. Also, the sensory evaluation demonstrated that BC‐KLB was the most favorable sample, while GC‐KLB received negative feedback. These findings strongly support the suitability of BC juice to develop W‐KLB with high added value and functional properties. [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effect of starter cultures on the physicochemical and microbiological properties, texture, yield, and consumer preferences of quark type cheese. For this purpose, three different quark cheeses were manufactured by using commercial starter cultures. The microbiological, physicochemical, textural, and sensory properties of the cheese samples were determined at 1st, 14th, and 28th days of the storage period. The results showed that the kind of starter culture used in production influences the composition and yield of the obtained quark cheeses. It has been determined that the use of kefir culture in quark cheese production influences the moisture and water holding capacity, and as a result, improves its spreadability. Also, the sensory analysis exhibited that cheese produced with kefir culture had higher texture and taste-flavor acceptability. The study indicates that kefir culture may be successfully used in quark cheese production. [ABSTRACT FROM AUTHOR]

Kefir has been associated with beneficial effects on its host's health. The previous works examining the impact of kefir on the immune system focused on milk kefir or the exopolysaccharides and bacterial strains derived from it, while water kefir has not been evaluated. Furthermore, studies have focused on kefir's ability to modulate immune system hemostasis and exert anti-inflammatory effects, while its specific action on antiviral immunity has not been investigated. Thus, the aim of this work was to examine the potential immunomodulatory effects of water kefir on the intestinal innate antiviral immunity mediated by Toll-like receptor-3 (TLR3). Adult BALB/c mice fed water kefir ad libitum, diluted 1:5, 1:10, or 1:20 in the drinking water, for 6 consecutive days. On day 7, the treated groups and the untreated control mice received an intraperitoneal injection of the TLR3 agonist poly(I:C). Two days after the TLR3 activation, the intestinal damage and the innate immune response were studied. The intraperitoneal administration of poly(I:C) induced inflammatory-mediated intestinal tissue damage, characterized by the upregulation of interferons (IFNs), pro-inflammatory mediators (TNF-α, IL-15, IL-6), and factors involved in epithelial destruction (RAE-1 and NKG2D). The histological analysis of small intestinal samples showed that mice receiving water kefir 1:5 exhibited reduced edema and a lower inflammatory cell infiltration. Kefir-treated mice had significantly lower levels of serum LDH, AST, and ALT as well as intestinal TNF-α, IL-15, IL-6, RAE-1, and NKG2D. This group also showed higher concentrations of intestinal IFN-β, IFN-γ, and IL-10. The treatment with 1:10 of water kefir reduced intestinal damage and modulated cytokines but its effect was significantly lower than the 1:5 treatment, while the water kefir 1:20 did not modify the parameters evaluated compared to control mice. The results indicate that water kefir exerts its immunomodulatory effects in a dose-dependent manner. The in vivo studies allow us to speculate that water kefir can induce two beneficial effects on the intestinal TLR3-mediated immune response: the enhancement of antiviral defenses and the protection against the inflammatory-mediated tissue damage. These protective effects of water kefir require further exploration to understand how water kefir, or its specific molecules/strains, can influence the immune response and to determine the extent of its protection against a real viral challenge. [ABSTRACT FROM AUTHOR]

Copyright of Economica: Revistă Ştiinţifico-Didactică is the property of Academy of Economic Studies of Moldova (AESM) / Academia de Studii Economice din Moldova (AESM) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Sonoporation stimulates cell growth as it improves the permeability of the membrane and increases the uptake of impermeable molecules in the extracellular matrix. We evaluated the effects of substrates (whey, whole, and skim milk) and ultrasonic treatments (ultrasonication and thermosonication) on the antioxidant activity (AA) of water-soluble kefir postbiotics (WSKPs). The samples were evaluated in terms of antioxidant activity (ABTS, DPPH, FRAP, and ORAC), water-soluble protein content, proteolysis (SDS-PAGE profiles), and cell membrane permeability. The levels of AA in all WSKPs depended on the substrate and method of obtaining them. However, the WSKPs from whey had higher antioxidant activity with DPPH (11.11 mg TE/100 mL), ABTS (12.77 mg TE/100 mL), and FRAP (5.18 mg TE/100 mL). Also, the WSKPs from whey had the highest values for water-soluble protein (1.45–1.32 mg/mL) and proteolysis degree and the lowest percentage of dead cells (11.4–28%). These results suggest that the production of WSKPs from whey might add value to whey production. Furthermore, WSKPs have potential as a functional ingredient in the production of beverages or foods with antioxidant activity. [ABSTRACT FROM AUTHOR]

Abstract In recent decades, a global shift in lifestyle and the ubiquitous consumption of junk foods have led to dysbiosis and other metabolic disorders significantly impacting human health. Recent studies performed on traditional foods have shown several health benefits and have gained the attention of the scientific community towards ethnic foods. In this regard, the consumption of ethnic foods with symbiotic properties is increasing gradually across the globe. Kefir is one such ethnic food with excellent functional properties. It is a unique traditional fermented drink comprised of kefir grains and probiotic microbes. Kefir grains are a gelatinous consortium of casein, milk solids coupled with yeasts, and lactobacilli-rich microbiota embedded in a poly-saccharide matrix. These components act as starters, initiating fermentation when introduced into fresh milk. This beverage bestows a myriad of symbiotic benefits, encompassing improved gut health and preventing several metabolic and other diseases through various biological mechanisms. Despite its millennia-long history, it has recently gained prominence due to emerging biotechnological and nutraceutical applications and researchers’ burgeoning fascination. In this comprehensive review, we endeavour to provide a meticulous elucidation of the most recent advancements concerning kefir, encompassing its production and processing methodologies for both dairy and water kefir. Furthermore, we delve into the intricate mechanisms underlying its functional properties and the health benefits of kefir as a functional fermented beverage.

Food hygiene control is essential for any product. Microbiological analysis is closely related to food safety. The purpose of the research was to carry out microbiological and organoleptic analyses of kefir and cheeses in the context of food safety, as well as to verify the conformity of the information on the product labels with the requirements of the Law of the Republic of Moldova no. 279 on informing consumers about food products. The presence of conditionally pathogenic bacteria from the Enterobacteriaceae family was not detected in the kefir samples, indicating that the analysed kefir samples are safe for consumption. The results of the microbiological research of 6 cheese samples show that these products are not safe for consumption from a hygienic point of view. The presence of Salmonella bacteria was detected in all samples.

The addition of golden banana puree (Musa acuminata) as a prebiotic has been hypothesized to enhance the growth of lactic acid bacteria in kefir. This study aimed to determine the effects of adding golden banana puree on the pH value, total lactic acid bacteria (LAB) count, and viscosity of kefir. The experiment was conducted using a Completely Randomized Design (CRD) with four treatments and three replications. The treatments included the addition of 0% (P0), 6% (P1), 8% (P2), and 10% (P3) banana puree. The observed variables were pH value, total LAB, and viscosity. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) when a significant treatment effect was detected. The results indicated that the addition of golden banana puree had a very significant effect (P0.01) on the pH value, total LAB count, and viscosity of kefir. The study concluded that increasing the concentration of golden banana puree leads to a higher total LAB count and viscosity, while inversely lowering the pH value.

Abstract Background Kefir is a complex microbial community that plays a critical role in the fermentation and production of bioactive peptides, and has health-improving properties. The composition of kefir can vary by geographic localization and weather, and this paper focuses on a Brazilian sample and continues previous work that has successful anti-Alzheimer properties. In this study, we employed shotgun metagenomics and peptidomics approaches to characterize Brazilian kefir further. Results We successfully assembled the novel genome of Lactobacillus kefiranofaciens (LkefirU) and conducted a comprehensive pangenome analysis to compare it with other strains. Furthermore, we performed a peptidome analysis, revealing the presence of bioactive peptides encrypted by L. kefiranofaciens in the Brazilian kefir sample, and utilized in silico prospecting and molecular docking techniques to identify potential anti-Alzheimer peptides, targeting β-amyloid (fibril and plaque), BACE, and acetylcholinesterase. Through this analysis, we identified two peptides that show promise as compounds with anti-Alzheimer properties. Conclusions These findings not only provide insights into the genome of L. kefiranofaciens but also serve as a promising prototype for the development of novel anti-Alzheimer compounds derived from Brazilian kefir.

BACKGROUND: Depression is a common psychological disorder, and traditional therapeutic drugs often result in side effects such as emesis, dry mouth, headache, dysentery and constipation. Probiotics and goat milk have garnered widespread attention for their ability to modulate immune function and regulate the endocrine system, and for their anti‐inflammatory effects. In this work, the effects of Tibetan goat kefir on the behavior, immune status, neuroendocrine response and gut microbiological composition of chronic unpredictable mild stress (CUMS) mouse models were evaluated. RESULTS: The results indicated that Tibetan kefir goat milk significantly alleviated behavioral despair in mice. Furthermore, the results demonstrated that Tibetan kefir goat milk mitigated the inflammatory response in the mice and moderated the hyperactivity of the hypothalamic–pituitary–adrenal axis and the expression of brain‐derived neurotrophic factor. Meanwhile, chronic stress‐induced gut microbial abnormalities were restored. In addition, the correlation between gut microbiota and nervous system was evaluated. CONCLUSION: These results explained the potential mechanism of Tibetan kefir in the antidepressant effect on the CUMS model and enriched diets for depressed patients. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Oral candidiasis is the most common infection of oral mucosa caused by Candida albicans. A common predisposing factor for candidiasis is immune system suppression in specific diseases such as AIDS and various cancers. This study aimed to analyze the effect of Kefir probiotic products on the count of C. Albicans in the saliva of chemotherapy patients. Methods: In this single-blinded clinical trial, 50 patients were selected who have signed informed consent forms. Patients aged 20-60 years with colon or breast cancer who received the same chemotherapy regimen were included and those with a history of radiation therapy, underlying diseases, using antibiotics, anti-fungal and GCSF medicines were excluded. Matched patients in test and control groups received 100 ccs Kefir probiotic and mineral water, respectively at a specific daily time for five weeks. Blood and saliva samples were collected in five steps. Data were analyzed using SPSS Version 21 and the significance level was set at p< 0.05. Results: In saliva samples, the count of C. Albicans in the test group dropped significantly (p<0.05), while there were no significant differences between test and control groups in blood samples (p>0.05). Comparing the follow-up sessions, in the test groups, WBC and Neutrophil, and in the control groups, WBC count and hematocrit showed significant differences (p< 0.05). Conclusion: Based on the results, using probiotic products daily over a short-term period drops the count of oral C. Albicans. Therefore, Kefir probiotic products can be used as an additional treatment for chemotherapy patients. [ABSTRACT FROM AUTHOR]

Abstract Cyclophosphamide (CTX) is the most commonly used effective alkylating drug in cancer treatment, but its use is restricted because its toxic side effect causes testicular toxicity. CTX disrupts the tissue redox and antioxidant balance and the resulting tissue damage causes oxidative stress. In our study based on this problem, kefir against CTX-induced oxidative stress and testicular toxicity were investigated. Rats were divided into 6 groups: control, 150 mg/kg CTX, 5 and 10 mg/kg kefir, 5 and 10 mg/kg kefir + 150 CTX. While the fermented kefirs were mixed and given to the rats for 12 days, CTX was given as a single dose on the 12th day of the experiment. Testis was scored according to spermatid density, giant cell formation, cells shed into tubules, maturation disorder, and atrophy. According to our biochemical findings, the high levels of total oxidant status (TOS), and the low levels of total antioxidant status (TAS) in the CTX group, which are oxidative stress markers, indicate the toxic effect of CTX, while the decrease in TOS levels and the increase in TAS levels in the kefir groups indicate the protective effect of kefir. In the CTX-administered group, tubules with impaired maturation and no spermatids were observed in the transverse section of the testicle, while in the kefir groups, the presence of near-normal tubule structures and tubule lumens despite CTX showed the protective effect of kefir. In our study, it was observed that kefir had a protective and curative effect on CTX-induced toxicity and oxidative stress and could be a strong protector.

An integral step in kefir production technology is the use of kefir grains, but in some cases it is necessary to maintain their population at the plant. A convenient method is freezing, but with direct freezing, kefir grains lose activity and some microorganisms die off. The use of substances with cryoprotective properties can help preserve kefir grains under direct freezing conditions. The study has examined three environments that have the potential to protect the symbiosis of kefir grains under subcryoscopic conditions: skim sterile milk, gelatin and a sterile solution of 30 % sucrose, and one environment that is stressful – sterile distilled water. At previous stages of research, it was proven that sharp defrosting aggravates the stress phenomena of the bacterial community, in particular, promotes the death of surface lactococci which leads to dysbacteriosis of the symbiosis. The work used for the first time a periodic scheme for defrosting kefir grains in a protective environment; the methods of visual and organoleptic assessment have been applied, the studies of microbiological and physico-chemical parameters of milk after fermentation of kefir starter with kefir grains have been conducted. Milk changes have been carried out using the technology of cultivating kefir grains with daily passages. It is accepted that if based on a set of indicators kefir grains from the experimental groups within 7 days correlate with the indicators detected for the control group, which was not subjected to freezing, then it is accepted that the kefir grains have completely restored viability. If this does not happen, a conclusion is drawn that the symbiosis has not been restored. As a result of the research, the prospects for using the studied substances as protective media have been proven and the need to construct specialized cryoprotective media for direct freezing of kefir grains in order to create your own kefir culture banks has been substantiated. The approach will reduce the use of bacterial substitutes for kefir like direct fermentation starters.

Cyclophosphamide (CTX) is the most commonly used effective alkylating drug in cancer treatment, but its use is restricted because its toxic side effect causes testicular toxicity. CTX disrupts the tissue redox and antioxidant balance and the resulting tissue damage causes oxidative stress. In our study based on this problem, kefir against CTX-induced oxidative stress and testicular toxicity were investigated. Rats were divided into 6 groups: control, 150 mg/kg CTX, 5 and 10 mg/kg kefir, 5 and 10 mg/kg kefir + 150 CTX. While the fermented kefirs were mixed and given to the rats for 12 days, CTX was given as a single dose on the 12th day of the experiment. Testis was scored according to spermatid density, giant cell formation, cells shed into tubules, maturation disorder, and atrophy. According to our biochemical findings, the high levels of total oxidant status (TOS), and the low levels of total antioxidant status (TAS) in the CTX group, which are oxidative stress markers, indicate the toxic effect of CTX, while the decrease in TOS levels and the increase in TAS levels in the kefir groups indicate the protective effect of kefir. In the CTX-administered group, tubules with impaired maturation and no spermatids were observed in the transverse section of the testicle, while in the kefir groups, the presence of near-normal tubule structures and tubule lumens despite CTX showed the protective effect of kefir. In our study, it was observed that kefir had a protective and curative effect on CTX-induced toxicity and oxidative stress and could be a strong protector. [ABSTRACT FROM AUTHOR]

This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage. Plant-based kefirs contained significant amounts of lactic acid bacteria and yeasts. The microbial content of kefirs was stable during 14-day refrigerated storage. Lactic acid, acetic acid, and tartaric acid are commonly detected organic acids in kefir samples. Almond and chickpea kefirs were rich in potassium mineral. Almond kefir had the highest ethanol content among plant-based kefirs, followed by chickpea and rice-based kefirs. Ethyl acetate, acetic acid, propionic acid, hexanoic acid, and benzenemethanol were identified as key volatile compounds in almond kefir and chickpea kefir samples using a GC–MS detector during water kefir fermentation. According to sensory analysis results, significant differences are present for all test parameters except odor. Almond kefir was the most accepted, while the other two kefir samples were below the general acceptance level (P < 0.05). [ABSTRACT FROM AUTHOR]

Polycystic Ovary Syndrome (PCOS), which is common among women of reproductive age, is characterized by low‐grade chronic inflammation and is associated with several health problems and dysbiosis. Kefir has been shown to have many beneficial health effects; however, its effect on PCOS is unknown. This study aimed to examine the effect of kefir on the intestinal microbiota and health outcomes in PCOS. In this intervention study, 17 women with PCOS consumed 250 mL/day of kefir (containing Lactobacillus kefiranofaciens subsp. kefiranofaciens, Lactobacillus kefiranofaciens subsp. kefirgranum, Lactobacillus kefiri, Lactobacillus acidophilus, Lactobacillus parakefiri, Lactobacillus bulgaricus, Lactobacillus reuteri, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus helveticus, Lactococcus lactis, Leuconostoc mesentereoides, Bifidobacterium bifidum, Streptococcus thermophilus, Kluyveromyces marxianus, Kluyveromyces lactis, Acetobacter pasteurianus, and Saccharomyces cerevisiae) for 8 weeks. Food consumption and physical activity records, anthropometrical measurements, quality of life, and fecal and blood samples were taken at the study's beginning and end. Quality of life in mental health (58.8 ± 15.08; 64.0 ± 15.23, respectively) and physical function (95.00 and 100.00, respectively) categories showed a significant increase after kefir intervention (p <.05). Additionally, Interleukin‐6 (IL‐6), one of the inflammatory cytokines, significantly decreased (174.00 and 109.10 ng/L, respectively) (p <.05). The intestinal barrier permeability was evaluated with zonulin, and no significant change was observed. Gut microbiota analysis showed that while the relative abundance of the class Bacilli and genus Lactococcus significantly increased, the genus Holdemania decreased with kefir consumption (p <.05). In conclusion, kefir appears to be beneficial for improving the microbiota and some health outcomes, like reducing inflammation and improving quality of life in PCOS. Therefore, kefir may be useful in the treatment of PCOS. [ABSTRACT FROM AUTHOR]

This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were an artisanal cream cheese without cream and one with added cream, and for the analysis of the fatty acid profile, both cream cheeses were compared with commercial cream cheese. The artisanal cream cheese had a high amount of lactic acid bacteria characterizing the product formed by Lactobacilli and a low concentration of lactose due to the fermentation process. Compared to commercial cream cheese, our products without and with added cream had a higher concentration of short-chain fatty acids (SCFAs), especially butyric acid, which is important for the health of the gastrointestinal tract, omega 3, and oleic fatty acid, which has been associated with the prevention and control of some diseases. Overall, the artisanal cream cheese cream with fermented cream with kefir grains is a functional product with an innovative character compared to current products on the market and was well accepted by the younger public. This new product comes as an option for those who need to change their eating habits and maintain a healthy lifestyle. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Simple Summary: Necrotic enteritis is a serious disease in chickens caused by bacterium Clostridium perfringens, leading to high death rates, poor growth, and an economic loss of $6 billion annually worldwide. Currently, antibiotics are commonly used to treat the disease in chickens. However, the rise in antibiotic-resistant bacteria and the growing demand for antibiotic-free poultry products highlights the need to explore sustainable alternatives. Our study investigated natural products of Nigella sativa (black cumin) and authentic kefir as sustainable options in reducing necrotic enteritis in chickens. An animal trial was conducted in which chickens were fed 5% black cumin seeds in their feed, 20% kefir in drinking water, and a combination of both during disease. The results showed that black cumin seeds, kefir, and their combination treatments did not have a detrimental impact on the growth of the chickens and successfully reduced infection and death rates, with the combination being the most effective. Therefore, Nigella sativa, kefir, and their combination can be used as sustainable alternatives to antibiotics in mitigating necrotic enteritis in chickens. Coccidiosis and necrotic enteritis (NE) are prevalent poultry ailments worldwide, leading to decreased live performance and elevated mortality rates without antibiotic usage. This study evaluated Nigella sativa (black cumin) seeds (BCS) and kefir as alternatives to antibiotics for broilers. An in vivo study over a 28-day period, using 384 Cobb 500 male broilers organized into six treatment groups as part of a completely randomized block experimental design was conducted. Each treatment group included eight replicates, with each replicate containing eight birds. The treatments included positive control, negative control, antibiotic control, 5% BCS in feed, 20% kefir in drinking water, and a combination of 5% BCS and 20% kefir. NE was induced in broilers by administering ~5000 oocysts of Eimeria maxima orally on day 14, followed by inoculation with about 108 CFU/mL of Clostridium perfringens (Cp) (strain Cp#4) on days 19, 20, and 21. Live performance metrics including feed intake, body weight gain, and feed conversion were assessed in broilers. Additionally, NE disease outcomes such as lesion scores, mortality rates, and Cp populations in cecum were determined during the study. The BCS, kefir, and the combination had no detrimental effect on broiler live performance. BCS-treated and combination groups had lower NE scores (p > 0.05) in comparison to the positive control and exhibited no significant difference (p > 0.05) from antibiotic control. Additionally, treatment groups and antibiotic control were not significantly different (p > 0.05) in mortality, whereas the BCS and kefir combination significantly reduced (p < 0.05) mortality to 14.1% compared to 31.3% for the positive control. C. perfringens vegetative cells significantly decreased (p < 0.05) in treatments with BCS, kefir, and their combination on days 22 and 28 compared to the positive control. On day 22, Cp sores were significantly lower (p < 0.05) for the kefir and combination treatments compared to the positive control. In conclusion, BCS and kefir successfully reduced C. perfringens infection and mortality without any detrimental impact on broiler live performance with the combined treatment being the most effective. These results suggest that BCS and kefir could serve as potential alternatives to antibiotics in managing NE. [ABSTRACT FROM AUTHOR]

Benzo (a) pyrene produced by food during high-temperature process enters the body through ingestion, which causes food safety issues to the human body. However, there is currently no efficient, green, and healthy benzo (a) pyrene removal method suitable for the food industry. To alleviate the harm of foodborne benzo (a) pyrene to human health, a strain that can degrade benzo (a) pyrene was screened from Kefir, a traditional fermented product in Xinjiang, and its degradation conditions were optimized in this paper. Bacillus velezensis M72-4 was isolated, purified and identified as a benzo (a) pyrene degrading strain from microorganisms, enriched and cultured under benzo (a) pyrene stress, combined with the degradation ability of kefir in different fermentation time from Kefir produced by herdsmen in Kizilsu Kirgiz Autonomous Prefecture of Xinjiang. The optimal degradation range was determined as follows: the initial concentration of benzo (a) pyrene was 18.37 mg/L, cultivation temperature 40 °C, pH 6.92, cultivation time 70 hours. Under the optimized degradation conditions, the residual amount of benzo (a) pyrene in the degradation solution was determined, and the degradation rate of Bacillus velezensis M72-4 was up to 65.78%. The finding of this study will provide some data support for the edible microbial degradation of benzo (a) pyrene. [ABSTRACT FROM AUTHOR]

Background. Water kefir is a kind of beverage from a brown sugar solution fermented by water kefir grains. It has probiotic functions and unique flavour, and is widely popular in the international market. However, there are few comparative studies on water kefir grains sourced domestically and internationally. Therefore, the purpose of this study was to compare the fermentation performance and metabolites of 6 different water kefir grains from different sources in brown sugar water, in order to provide a theoretical basis for subsequent functional studies and to identify advantages for the development of water kefir. Methods. The fermentation characteristics of 6 kinds of water kefir grains (HY, GS, LS, SJ, JW, M339) were studied by measuring the wet weight of water kefir grains and the pH value, acidity, polysaccharide yield and antibacterial activity of the fermentation solution. Then the metabolites were analysed by GC-MS. Finally, an orthogonal partial least squares discriminant score (OPLS-DA) was used to identify the differences among the groups. Results. Among the 6 kinds of water kefir grains, JW had the fastest proliferation, SJ produced more acid and its fermentation broth had the best inhibition effect on E. coli, and the yield of exopolysaccharides of LS was the highest. A total of 131 metabolites were detected in 6 kinds of water kefir, including 22 kinds of carbohydrates, 35 kinds of esters, 29 kinds of acids, 10 kinds of alcohols, 8 kinds of nucleosides, 6 kinds of amino acids, 4 kinds of ethers and aldehydes, and 17 kinds of other organic compounds. OPLS-DA showed significant variation among different water kefir groups. Conclusion. Determination of several important indicators of water kefir grain fermentation and GC-MS analysis of metabolites can clearly identify the differences of water kefir grains from different sources, which is conducive to its targeted development and utilisation. [ABSTRACT FROM AUTHOR]

Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products are cow, goat, sheep, and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a fermented product made from bacteria and yeasts and has health benefits beyond its nutritional properties. There is a lack of knowledge about the molecular mechanisms and metabolites that bring about these benefits. In this work, the combination of analytical techniques (GC-FID, UHPLC-MS-QToF, GC-QqQ-MS, and GC-ToF-MS) resulted in the detection of 105 metabolites in kefir produced with goat milk from two different thermal treatments (raw and pasteurized) fermented at four time points (12, 24, 36, and 48 h, using 0 h as the control). Of these, 27 metabolites differed between kefir produced with raw and pasteurized milk. These changes could possibly be caused by the effect of pasteurization on the microbial population in the starting milk. Some interesting molecules were identified, such as shikimic acid, dehydroabietic acid, GABA, and tyramine, which could be related to antibacterial properties, strengthening of the immune system, and arterial pressure. Moreover, a viability assay of the NIRS technique was performed to evaluate its use in monitoring the fermentation and classification of samples, which resulted in a 90% accuracy in comparison to correctly classified samples according to their fermentation time. This study represents the most comprehensive metabolomic analysis of goat milk kefir so far, revealing the intricate changes in metabolites during fermentation and the impact of milk treatment. [ABSTRACT FROM AUTHOR]

Four dairy foods processing by-products (acid whey permeate [AWP], buttermilk [BM], sweet whey permeate [SWP], and sweet whey permeate with added milk fat globule ingredient [SWP+MFGM]) were fermented for 4 wk and compared with traditional kefir milks for production of novel kefir-like dairy products. Sweet whey permeates and SWP supplemented with 1.5% milk fat globule membrane (MFGM) proved to be the most viable by-products for kefir grain fermentation, exhibiting diverse abundance of traditional kefir microorganisms and positive indicators of bioactive properties. Grain viability was assessed with shotgun metagenomics, texture profile analysis, live cell counts, and scanning electron microscopy. Assessed bioactivities of the kefir-like products included antibacterial, antioxidant, potential anticancerogenic properties, and membrane barrier effects on human colorectal adenocarcinoma Caco-2 cells. All kefir grains were most abundant in Lactobacillus kefiranofaciens when analyzed with shotgun metagenomics. When analyzed with live cell counts on selective media, AWP kefir-like product had no countable Lactococcus spp., indicating suboptimal conditions for kefir grain microbiota survival and application for fermented dairy starter culture bacterium. Live cell counts were affirmed with kefir grain surface scanning electron microscopy images. The SWP treatment had the most adhesive kefir grain surface, and SWP+MFGM had the largest exopolysaccharide yield from grain extraction. All kefir and kefir-like products were able to achieve a 6-log reduction against Listeria innocua and Escherichia coli. Traditional milk kefirs had the highest antioxidant capacity for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid; ABTS) assay. The AWP formulation had a significantly higher DPPH antioxidant activity compared with the other kefir and kefir-like products, and SWP had the lowest Trolox equivalence concentration in the ABTS assay. Sweet whey and supplemented milk fat sweet whey had upregulation of Cldn-1 and Ocln-1 gene expression, which correspond with a significant increase in transepithelial electrical resistance. [ABSTRACT FROM AUTHOR]

Nowadays, there has been a significant rise in the consumption of kefir, a functional beverage touted for its perceived health benefits. To offer a high-quality beverage to consumers, it is imperative to scrutinize and fine-tune the fermentation process. This study seeks to investigate the impact of fermentation time and the number of subcultures on the physicochemical, microbiological, and volatile composition, as well as the visual appearance, of kefir beverages obtained from four consecutive 24- or 48-h batch subcultures. All fermented beverages exhibited low lactose, ethanol and acids levels, with counts of viable probiotic lactic acid bacteria and yeast exceeding 106 colony forming units/mL. The four kefir beverages from the 48-h batch subcultures notably showed the lowest total concentrations of volatile compounds, likely due to overfermentation and over-acidification of the beverages. This caused the separation of the whey and curd, along with the formation of large gas bubbles, negatively affecting the visual appearance of the products. These findings emphasize the importance of fine-tuning the fermentation process to ensure the production of high-quality kefir beverages that align with consumer preferences. The four beverages from the 24-h batch subcultures exhibited high microbiological and physicochemical stability during storage at 4 °C for 28 days. [ABSTRACT FROM AUTHOR]

New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 108 CFU/mL, while yeasts were between 104 and 105 CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33–2.16 ± 0.84) and carbohydrate (5.86 ± 0.19–11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry. [ABSTRACT FROM AUTHOR]

Kefir milk, known for its high nutritional value and health benefits, is traditionally produced by fermenting milk with kefir grains. These grains are a complex symbiotic community of lactic acid bacteria, acetic acid bacteria, yeasts, and other microorganisms. However, the intricate coexistence mechanisms within these microbial colonies remain a mystery, posing challenges in predicting their biological and functional traits. This uncertainty often leads to variability in kefir milk's quality and safety. This review delves into the unique structural characteristics of kefir grains, particularly their distinctive hollow structure. We propose hypotheses on their formation, which appears to be influenced by the aggregation behaviors of the community members and their alliances. In kefir milk, a systematic colonization process is driven by metabolite release, orchestrating the spatiotemporal rearrangement of ecological niches. We place special emphasis on the dynamic spatiotemporal changes within the kefir microbial community. Spatially, we observe variations in species morphology and distribution across different locations within the grain structure. Temporally, the review highlights the succession patterns of the microbial community, shedding light on their evolving interactions.Furthermore, we explore the ecological mechanisms underpinning the formation of a stable community composition. The interplay of cooperative and competitive species within these microorganisms ensures a dynamic balance, contributing to the community's richness and stability. In kefir community, competitive species foster diversity and stability, whereas cooperative species bolster mutualistic symbiosis. By deepening our understanding of the behaviors of these complex microbial communities, we can pave the way for future advancements in the development and diversification of starter cultures for food fermentation processes. [ABSTRACT FROM AUTHOR]

Introduction: Kefir beverage has beneficial microorganisms that have healthgiving properties; therefore, they have a good potential to be probiotic. This study evaluated the probiotic potential, technological, and safety characteristics of Enterococcus faecalis, Lactococcus lactis, and Pichia fermentans isolated from traditional kefir beverages. Method: First, isolates were evaluated in terms of resistance to acid, alkali, bile salts, trypsin, and pepsin of the gastrointestinal tract. The auto-aggregation and co-aggregation ability of isolates were measured using spectrophotometry. Antimicrobial activities were assayed against important food-borne pathogens using the agar well diffusion method. Moreover, gamma-aminobutyric acid (GABA) production was investigated by thin-layer chromatography (TLC). Result: Among the isolates, P. fermentans had an 85% total survival rate, but its amount reached below 6 log CFU/ml which is considered non-resistant, and it showed the highest auto-aggregation (74.67%). Moreover, only L. lactis showed antimicrobial activity and had the highest co-aggregation with E. coli PTCC 1338 (54.33%) and L. monocytogenes ATCC 7644 (78%). Finally, an evaluation of the technological and safety characteristics of the strains showed that the strains produced GABA and were safe. Discussion: Although the isolates were not resistant to the gastrointestinal tract, their supernatant contained valuable natural compounds, including antioxidants, GABA, and antimicrobials, which can be used to produce functional foods and medicines. In addition, other approaches, such as increasing the initial number of strains, using foods as carriers of isolates, and encapsulating the isolates, can effectively increase the survivability of isolates in the gastrointestinal tract. [ABSTRACT FROM AUTHOR]

Probiotics are live-friendly microorganisms that can confer a health benefit on the host if it is consumed in sufficient amounts. Water kefir is a probiotic-rich fermented beverage that contains multi-species of live cultures. Brown sugar and palm sugar were used for water kefir fermentation due to their high sucrose and mineral contents. The objective of this study was to determine the probiotic growth pattern of water kefir and to evaluate the physicochemical parameters, including the pH changes, lactic acid content, reducing sugar content, and total soluble solids. The fermented water kefir was collected at every 6-hour interval, until the end of 72 hours of fermentation. The growth curve was determined by enumerated probiotics on De Man, Rogosa, and Sharpe (MRS) agar, Yeast Extract-Peptone-Dextrose (YPD) agar, and Gluconobacter (GM) agar plates, respectively. MRS, YPD, and GM agar plates were used to enumerate lactic acid bacteria, yeast, and acetic acid bacteria, respectively. The result showed increased probiotic growth as fermentation time increased with different phases observed from the growth curve. The stationary phase of probiotics was recorded at 30-42 h and was recommended as the optimal harvesting point. Besides, longer fermentation time produced lower pH values and lower total soluble solids while higher lactic acid and higher reducing sugars. At the end of fermentation, the concentration of lactic acid and reducing sugars were 2.16 ± 0.09 g/L and 13.66 ± 0.14 mg/mL, respectively. In conclusion, probiotics from water kefir fermentation are suggested to be best harvested between 30-42 hours and can be used for self-consume or downstream processing. [ABSTRACT FROM AUTHOR]

Summary: This research was the first to investigate the effects of Haematococcus pluvialis microalgal biomass and colour pigment astaxanthin for the enhancement of the functional characteristics of water kefir. Kefir was evaluated for physicochemical, biochemical, and lactic acid bacteria (LAB) content after fermentation using biomass (0.25%; 0.50% with and without sugar) and astaxanthin (0.50%, no sugar) for 30 h. The addition of 0.25% biomass (W1) and astaxanthin (W4) to water kefir increased the C16:0 content almost three times and the protein content increased by 58% in W2 sample. Nanopore sequencing provided thorough insights into LAB content, revealing that in kefir containing 0.50% biomass replacing sugar (W3), Liquorilactobacillus nagelii proliferated from 8.05% to 46.57% and Lactobacillus hordei increased 15 times, while 0.25% biomass addition (W2) increased Lactococcus lactis abundance 13 times. H. pluvialis biomass was found to be an alternative prebiotic source, and it increased LAB content of water kefir. [ABSTRACT FROM AUTHOR]

The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of milk. Cow, buffalo, camel, donkey, goat, and sheep milk kefirs were prepared, and the changes in sugar, protein, and phenol content, fatty acid composition, including conjugated linoleic acids (CLAs), as well as antioxidant activity, determined by ABTS and FRAP assays, were evaluated and compared. The protein content of cow, buffalo, donkey, and sheep milk increased after 24 h of fermentation. The fatty acid profile showed a better concentration of saturated and unsaturated lipids in all fermented milks, except buffalo milk. The highest content of beneficial fatty acids, such as oleic, linoleic, and C18:2 conjugated linoleic acid, was found in the cow and sheep samples. All samples showed a better antioxidant capacity, goat milk having the highest value, with no correlation to the total phenolic content, which was highest in the buffalo sample (260.40 ± 5.50 μg GAE/mL). These findings suggested that microorganisms living symbiotically in kefir grains utilize nutrients from different types of milk with varying efficiency. [ABSTRACT FROM AUTHOR]

Water kefir grains are an important source of probiotics, mainly containing lactic acid bacteria and yeasts. The aim of this study is to investigate the changes in microbial and chemical properties of water kefir grains during 1‐month storage at +4°C and −18°C. The initial content of lactobacilli, lactococci, and yeast in water kefir grains was 6.06, 6.33, and 5.93 log CFU/g, respectively. The number of lactobacilli, Lactobacillus acidophilus, and Bifidobacterium spp. in the water kefir grains were comparable, with slight changes at the end of refrigerated storage (p >.05). Lactococci and yeasts decreased significantly after both storage conditions compared to the initial content (p <.05). The dry matter and ash contents remained unchanged during storage (p >.05). Water kefir grains contained significant amounts of calcium, vitamin B2, vitamin B6, vitamin B7, and vitamin B12. Storage at both +4°C and −18°C did not affect the mineral and vitamin contents, except for Cu and Vitamin B2. The results indicate that the water kefir grains remained viable after storage at both temperatures. If water kefir grains need to be stored, it is recommended to store them at +4°C in sugared water as it ensures better survivability of the microbiota of the grains. [ABSTRACT FROM AUTHOR]

Increasing research has been conducted on the role of probiotics in disease treatment. Kefir, a safe, low-cost probiotic fermented milk drink, has been investigated in many in vitro and animal studies, although parameters for human therapeutic dose or treatment time have not yet been determined. Here we perform a scoping review of clinical studies that have used kefir as a therapeutic agent, compiling the results for perspectives to support and direct further research. This review was based on Joanna Briggs Institute guidelines, including studies on the effects of kefir-fermented milk in humans. Using the term KEFIR, the main international databases were searched for studies published in English, Spanish or Portuguese until 9 March 2022. A total of 5835 articles were identified in the four databases, with forty-four eligible for analysis. The research areas were classified as metabolic syndrome and type 2 diabetes, gastrointestinal health/disorders, maternal/child health and paediatrics, dentistry, oncology, women's and geriatric health, and dermatology. The many study limitations hampered generalisation of the results. The small sample sizes, methodological variation and differences in kefir types, dosage and treatment duration prevented clear conclusions about its benefits for specific diseases. We suggest using a standard therapeutic dose of traditionally prepared kefir in millilitres according to body weight, making routine consumption more feasible. The studies showed that kefir is safe for people without serious illnesses. [ABSTRACT FROM AUTHOR]

Fermentation of pumpkin puree and mature coconut water using water kefir grains is a potential method for producing a novel functional non-dairy-based probiotic drink. In the present study, response surface methodology based on Box–Behnken design (RSM-BBD) was used to optimise fermentation temperature and substrates' concentrations. The optimised fermentation temperature, pumpkin puree, and brown sugar concentrations of pumpkin-based mature coconut water kefir beverage (PWKC) were 27 °C, 20%, and 10% w/v, respectively. The optimised PWKC (PWKCopt) obtained an overall acceptability (OA) score of 4.03, with a desirable Lactobacillus count (6.41 Log CFU/mL), 0.68% v/v lactic acid content, 31% of water kefir grains' biomass growth rate, and fermentation time (to reach pH 4.5) of 4.5 h. The optimized beverage, PWKCopt, contained 3.26% proteins, 2.75% dietary fibre, 2186.33 mg/L of potassium, 180.67 mg/L phosphorus, and 137.33 mg/L calcium and had a total phenolic content of 89.93 mg GAE/100 mL, flavonoid content of 49.94 mg QE/100 mL, and carotenoid content of 33.24 mg/100 mL, with antioxidant activity (FRAP: 169.17 mM Fe(II)/100 mL, IC50 value of DPPH free radicals scavenging activity: 27.17 mg/mL). Water kefir microorganisms in PWKCopt remained stable for at least 56 days at 4 °C. Therefore, PWKCopt might potentially serve as a value-added product, offering a basis for sustainable development within both the coconut and pumpkin industries. [ABSTRACT FROM AUTHOR]

Fermented prebiotic and probiotic products with kefir are very important to slow down and prevent the growth of tumors and to treat cancer by stimulating the immune response against tumor cells. Cyclophosphamide (CPx) is widely preferred in cancer treatment but its effectiveness in high doses is restricted because of its side effects. The aim of this study was to investigate the protective effects of kefir against CPx-induced heart and liver toxicity. In an experiment, 42 Wistar albino rats were divided into six treatment groups: the control (Group 1), the group receiving 150 mg/kg CPx (Group 2), the groups receiving 5 and 10 mg/kg kefir (Groups 3 and 4) and the groups receiving 5 and 10 mg/kg kefir + CPx (Group 5 and 6). Fermented kefirs obtained on different days by traditional methods were mixed and given by gavage for 12 days, while a single dose of CPx was administered intraperitoneally (i.p.) on the 12th day of the experiment. It was observed that alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), creatinine kinase-MB (CK-MB), ischemia modified albumin (IMA) and Troponin I values, which indicate oxidative stress, increased in the CPx-administered group, and this level approached that of the control in the CPx + kefir groups. Likewise, as a result of the kefir, the rats' CPx-induced histopathological symptoms were reduced, and their heart and liver tissue were significantly improved. In conclusion, it was observed that kefir had a cytoprotective effect against CPx-induced oxidative stress, hepatotoxicity and cardiotoxicity, bringing their biochemical parameters closer to those of the control by suppressing oxidative stress and reducing tissue damage. [ABSTRACT FROM AUTHOR]

In this study, the effect of the use of S. platensis, which is presented as an eco-friendly and alternative protein source, in the production of kefir, a probiotic dairy product, on various physicochemical properties as well as FAA, ACE inhibitory activity, proteolysis, TPC, DPPH, ABTS+, and mineral values was investigated. It was observed that the addition of S. platensis at different ratios to the kefir samples had a statistically very significant (p < 0.01) effect on all physicochemical analyses; L. mesenteroides count; all amino acids except isoleucine, aspartic acid, and glutamic acid; ACE inhibitory activity, TN, TCAN, TCAN/TN, mM Gly, TPC, DPPH, ABTS+, Na, Mg, K, and Fe. In plain kefir samples, mineral contents were determined by order of K > P > Na > Ca > Mg > Zn >> Fe > Cr > Cr > Mn. Furthermore, a general increase was observed in FAA, ACE inhibitory activity, TPC, DPPH, ABTS+, and mineral values, as well as in the counts of Lactococcus spp. and L. mesenteroides in the samples, depending on the proportion of S. platensis added, compared to plain kefir samples. In this context, it was concluded that the addition of S. platensis to kefir at different rates could meet various components required by the body on a daily basis and result in a nutraceutical product. [ABSTRACT FROM AUTHOR]

(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and balancing the immune system. They also aid in better nutrients and vitamins absorption. Examples of natural probiotic cultures are kefir and kombucha. (2) Methods: Therefore, the aim of this review was to address the beneficial properties of probiotic kefir and kombucha using a Boxplot analysis to search for scientific data in the online literature up to January 2024: (Latin American and Caribbean Health Sciences (LILACS), PubMed, Medical Literature Analysis (MED-LINE), Science Direct, Google Scholar/Google Academic, Bioline Inter-national and Springer Link). Boxplots showed the summary of a set of data "Index Terms—Keywords" on kefir and kombucha in three languages (English, Portuguese and Spanish). (3) Results: Google Scholar was the database with the highest number of articles found, when the search for the keywords used in the study (containing ~4 × 106–~4 million articles available). This was Followed by the Science Direct database, containing ~3 × 106–~3 million articles available, and the BVS databases—Biblioteca Virtual de Saúde (Virtual Health Library) e Lilacs, both containing a value of ~2 × 106–~2 million articles available. The databases containing the smallest number of articles found were Nutrients and Medline, both containing a value of ≤0.1 × 106–≤100 thousand articles. (4) Conclusions: Scientific studies indicate that kefir and kombucha certainly contain various functional properties, such as antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity, in addition to having a microbiological composition of probiotic bacteria and yeasts. Kefir and kombucha represent key opportunities in the food and clinic/medical fields. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Research / Pizhūhish Hā-yi Sanāyi̒-i Ghaz̠āyī is the property of University of Tabriz and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Introduction The outbreak of cardiovascular disease (CVD) augments with age. Gut dysbiosis can worsen or initiate systemic disorders such as metabolic diseases and CVDs. Therefore, this research aimed to assess the effect of kefir fortified with Lactobacillus helveticus R0052 and Bifidobacterium longum R017 on CVD risk factors in the elderly population. The subjects of this study were selected from the Motahari Clinic in Shiraz, Iran. Method This study was a double-blind, randomized, and controlled clinical trial that was conducted on 67 elderly people who were randomly divided into two groups: the fortified kefir group (n = 32), which received one bottle of fortified kefir (240 cc), and the placebo group (n = 35), which received one bottle of regular kefir for eight weeks. To analyze the data, SPSS software was applied. Results After eight weeks, significant differences were seen in atherogenic and Castell’s risk index I between the fortified and regular groups (p = 0.048 and p = 0.048, respectively). No significant differences were found in Castelli’s risk index II, high-density lipoprotein cholesterol (HDL-C), total cholesterol, triglycerides (TG), non-HDL-C, TG-cholesterol index, and fasting blood sugar by comparing the two groups. Conclusion Our investigation demonstrated that fortified kefir with probiotics did not significantly affect lipid profiles. Still, it could significantly affect some indices, including Castelli’s risk index I and atherogenic index. More studies are required to confirm the findings and mechanisms of probiotics’ effect on CVD risk factors. Trial number The present registered at the Iranian Registry of Clinical Trials (IRCT20130227012628N3) at 2023-02-21.

The purpose of this research was to determine the character of kefir ice cream enrichment with Saccharomyces cerevisiae ATCC 36858 in various concentration. The study was conducted using a complete randomized design with 4 treatments (T0=0%; T1=0.33%; T2=0.66%; T3=1% S. cerevisiae ATCC 36858 (w/v)) and 4 repetitions. The results of the study were processed using ANO VA and DMRT. The treatment increases acidity, ethanol, viscosity and decreases the pH value, overrun, and melting rate of the product (p<0.05). The micro nutrients (C, O, K, Ca, P, Cl, S, Na, Mg, Si) and macro nutrients (protein and fat) has changed (p>0.05). The lactic acid bacteria and yeast content has decrease of 105 CFU/g during 28 days of storage. T2 has a good overall acceptance value with flavor and texture favored by panelists. [ABSTRACT FROM AUTHOR]