Kefir

Coronavirus disease 2019 (COVID-19) is  an  infectious disease caused by  a  recently discovered coronavirus termed ‘severe acute respiratory syndrome coronavirus 2′(SARS-CoV-2). Several scholars have tested antiviral drugs and compounds to overcome COVID-19. ‘Kefir’ is a fermented milk drink similar to a thin yogurt that is made from kefir grains. Kefir and its probiotic contents can modulate the immune system to suppress infections from viruses (e.g., Zika, hepatitis C,  influenza, rotaviruses). The antiviral mechanisms of  kefir involve enhancement of  macrophage production, increasing phagocytosis, boosting production of  cluster of differentiation-positive (CD4+), CD8+, immunoglobulin (Ig)G+and IgA+B cells, T cells, neutrophils, as well as cytokines (e.g., interleukin (IL)-2, IL-12, interferon gamma-γ). Kefir can act as an anti-inflammatory agent by reducing expression of IL-6, IL-1, TNF-α, and interferon-γ. Hence, kefir might be a significant inhibitor of the ‘cytokine storm’ that contributes to COVID-19. Here, we review several studies with a particular emphasis on the effect of kefir consumption and their microbial composition against viral infection, as well as discussing the further development of kefir as a protective supplementary dietary against SARS-CoV-2 infection via modulating the immune response.

In an investigation of the changes in the microflora along the pathway: kefir grains (A)-->kefir made from kefir grains (B)-->kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83-90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus casei subsp. pseudoplantarum and Lactobacillus brevis. Yeasts (10-17%) identified were Kluyveromyces marxianus var. lactis, Saccharomyces cerevisiae, Candida inconspicua and Candida maris. In the microbial population of kefir grains and kefir made from them the homofermentative lactic streptococci (52-65% and 79-86%, respectively) predominated. Within the group of lactobacilli, the homofermentative thermophilic species L. delbrueckii subsp. bulgaricus and L. helveticus (70-87% of the isolated bacilli) predominated. Along the pathway A-->B-->C, the streptococcal proportion in the total kefir microflora increased by 26-30% whereas the lactobacilli decreased by 13-23%. K. marxianus var. lactis was permanently present in kefir grains and kefirs, whereas the dominant lactose-negative yeast in the total yeast flora of the kefir grains dramatically decreased in kefir C.

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The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical
characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not
influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration,
and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those
fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect
on the survival of acetic acid bacteria, Lactococcusand yeasts, firmness, and syneresis depended on the type of milk and starter culture used.
Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid
bacteria andLactococcus were either reduced by 1 to 2 logs or remained unchanged during storage

http://caryskefir.blogspot.co.id/
Susu Kefir Carys Kambing Ettawa. Untuk mnyembuhkan Penyakit Maag, Asam Lambung, Asam Urat, Diabetes, gangguan Pencernaan, Jantung, Disfungsi ereksi, Ejakulasi Dini, kekebalan Tubuh, DIare, Kanker, Prostat, Usus Buntu, Membersihkan Paru-paru, dll

Inflammatory bowel disease and food allergies are a growing topic in the field of nutrition science. Polyphenols, which are the most important secondary metabolites of plants, demonstrated to modulate the expression and/or production of numerous proteins, but also to regulate the intestinal ecosystem. In this context, our aim was the investigation of protective effects against the gastrointestinal mucosa of fortified milk kefir obtained by adding seeds extract from Sangiovese cv. Pomace. Methods: An ultrasound-assisted method was used to obtain the extracts. All the extracts were assayed for the antioxidant activity. The best extract was used as an additive of fermented milk kefir to obtain a fortified final product. Kefir samples were analyzed by NMR spectroscopy. The efficiency of the barrier functions was evaluated by measuring trans-epithelial electric resistance (TEER) using a voltmeter. Results: the enriched kefir (Ksgn) possesses higher antioxidant performances compared to the unfortified sample (Kwht). Kwht and Ksgn did not alter Caco-2 TEER in basal condition.

Kefir termasuk kedalam bahan pangan fungsional karena kefir mengandung  komponen-komponen  bioaktif  yang  bermanfaat  bagi kesehatan manusia. Sari buah sirsak jika ditambahkan kedalam produk pangan selain sebagai perasa alami juga bermanfaat bagi kesehatan karena mengandung vitamin, serat pangan dan senyawa antioksidan. Penelitian ini bertujuan menentukan konsentrasi penambahan sari buah sirsak yang tepat untuk mendapatkan komposisi rasa yang ideal dan disukai oleh konsumen, mengetahui karakteristik fisiko kimia kefir yang disukai oleh panelis dan mengetahui umur simpan kefir selama penyimpanan. Metode yang digunakan pada penelitian ini adalah eksperimen dengan 3 perlakuan, yaitu: penambahan sari buah sirsak 10%, 20% dan 30% ke dalam kefir susu kambing dengan 2 kali ulangan. Dilakukan pengujian sensori kefir oleh panelis dan uji fisiko kimia (uji pH, TAT, viskositas, kadar karbohidrat, kadar protein, kadar lemak, kalori, total keberadaan mikroba, khamir, dan E. coli). Selanjutnya dilakukan pengamatan kualitas kefir selama penyimpanan pada kondisi susu yang berbeda (suhu ±27oC selama 4 hari, suhu 10°C selama 4 minggu). Kemudian kefir dilakukan pendugaan umur simpan menggunakan metode ESS. Data yang diperoleh selanjutnya dianalisa dengan One-Way Analysis Of Variances (ANOVA) atau Analisis Sidik Ragam. Hasil penelitian ini adalah kefir susu kambing dengan penambahan sari buah sirsak sebesar 30% menghasilkan produk yang paling disukai panelis dengan tingkat kesukaan 3 (suka) untuk warna, 2,4 (kurang suka) untuk rasa, 2,6 (kurang suka) untuk aroma, dan 2,85 (kurang suka) untuk tekstur. Kefir susu kambing dengan penambahan sari buah sirsak sebesar 30% memiliki nilai pH 4,01; TAT 1,0017 %; viskositas 1,475 dPaS; kadar protein 3,9782 %; kadar lemak 1,4889 %; kadar karbohidrat 3,7915 %; kalori 44,4789 kal; total keberadaan mikroba 9x107 cfu/g; khamir 2,13x102 cfu/g; dan E. coli 0 APM/g. Lama dan suhu penyimpanan mempengaruhi karakteristik dari kefir yang menyebabkan penurunan mutu yang ditandai dengan meningkatnya pH, kadar asam, viskositas dan kadar alkohol serta meningkatnya keberadaan E. coli. Untuk kefir yang disimpan pada suhu ruang (±27°C) umur simpannya adalah 2 hari dan kefir pada penyimpanan suhu 5°C, umur simpannya adalah 16 hari.

The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir grains and starter) in order to obtain a kefir with improved characteristics in terms of sensory and rheological characteristics. Kefir samples were produced at 25 °C and 35 °C by using starter culture XPL-1, kefir grains and their combinations. All of the produced kefir samples were analysed for acidity, total dry matter, ethanol content, syneresis, viscosity and were sensory evaluated by a specially trained panel. There were no significant differences considering the total dry matter, syneresis, ethanol content and acidity. Excess viscosity was observed in samples produced by starter culture at 35 °C, which was described as untypical, yoghurt like and unsatisfactory by a sensory panel. The sample produced at 25 °C by equal amounts of k...

ABSTRACT Microbial, chemical, physical, and sensorial analyses of kefir samples produced using kefir grains embedded with Gluconacetobacter spp. were investigated using kefir samples with Gluconacetobacter spp. inclusion (KA), and regular kefir grains (control, KC) lacking Gluconacetobacter spp. The genus Gluconacetobacter, (identified using PCR) isolated from apple cider vinegar, was embedded in kefir grains. Inclusion of Gluconacetobacter spp. provided a significant biomass increase (pLactobacillus spp., Lactococcus spp., yeast, Lactobacillus acidophilus, and Bifidobacterium spp. contents of KA were similar to KC. The acetic acid bacterial content of KA was 3.86 log CFU/mL. A significant (p

Kefir, fermente süt ürünleri içerisinde yoğurttan sonra en çok bilinen süt ürünlerinden birisidir. İnek, koyun ve keçi sütünden üretilen kefirin tarihçesi hakkında fazla bir bilgi yoktur. Ancak, ilk olarak Kafkasya'da yapıldığı ve "kefir" kelimesinin de Türkçe'de "keyif veren" anlamına gelen "kef" kelimesinden türediği ileri sürülmektedir. Kefir; kefir danesinin içinde bulunan laktik asit bakterileri, asetik asit bakterileri ve mayaların faaliyeti sonucu üretilir. Bu nedenle kefir laktik asit ve maya fermantasyonu ile karakterize edilir. Fermantasyon sonucu birçok biyoaktif bileşik oluşur. Bu bileşikler yıllardır birçok hastalığın tedavisinde ve engellenmesinde kullanılmaktadır. Bu derlemede kefirin bileşimi, üretimi, terapötik ve probiyotik özellikleri üzerinde durulmaktadır.

Fusobacterium nucleatum (ATCC 25586) is an obligate anaerob, gram negative, non-spore former, and pleomorphic bacillus that can cause brain, pleura, lung and liver diseases mainly in the mouth and teeth. It was also noted that F. nucleatum induces fetal death (fetal demise) in pregnant women. Recent studies implicated that F. nucleatum could lead to colon cancer by binding the epithelial tissue. Kefir is originally produced from kefir grains that are actually a mine of probiotics. Fermented dairy products especially kefir and yogurt are significant for functional nutrition. Lactic acid bacteria, acetic acid bacteria and yeasts are embedded in a polysaccharide matrix, called kefiran, in kefir grains. When kefir grains are added to milk and incubated for approximately 22 h at 25°C, microorganisms in the grains continue to proliferate in milk with the production of the functional metabolic compounds. While yogurt has mainly two bacteria, authentic kefir has its characteristic Lactobacillus kefiranofaciens, Lactobacillus kefir and Lactobacillus parakefir in addition to many other types of LAB. Previous studies have indicated that fermented dairy products can cause probiotic effects such as improvement in digestive system health, serum cholesterol reduction, and improvement in lactose tolerance, improved immune function, control of irritable bowel symptoms, as well as anticarcinogenic properties.

The aim of this research is to study in vitro the growth of F. nucleatum with fermented dairy products known to have a positive effect on intestinal health and so to investigate the possible inhibition effect of dairy products on this microorganism that is directly related to intestinal cancer. The effect of microflora and metabolites of kefir, yogurt and milk samples against to F. nucleatum were determined with various methods (microflora formation after fermentation, zone inhibition). Kefir samples exhibited distinct inhibitory zone against F. nucleatum after incubation agar plates. In addition, both probiotic bacteria and related pathogen were enumerated after fermentation by adding a certain amount of F. nucleatum pure culture to kefir and yoghurt samples. It was found that number of F. nucleatum decreased depending on kefir and yoghurt concentration produced from kefir grains.

Kefir is known to have positive effects on health, especially intestinal health; therefore, these findings are important since inhibition effect of fermented dairy products against a pathogen and possible carcinogen was shown. Regular consumption of natural fermented dairy products especially kefir should be included in a functional diet. It could be promising to investigate with in vivo studies.

In the current study the microbiological, sensory and chemical properties of 24 kefirs (12 producers) from Estonian, Latvian and Lithuanian retail market were determined using gas chromatography (GC), high performance liquid chromatography (HPLC-MS/MS-Q-TOF and LC-ion trap MS/MS), spectrophotometry and other methods. Antihypertensive, angiotensin-converting enzyme (ACE) inhibiting, antioxidant and antibacterial peptides were found in the kefir samples. According to the results of principal component analysis of 200 most abundant compounds obtained with HPLC-MS/MS-Q-TOF analysis, Estonian kefirs differed from the rest. Kefirs of Latvian and Lithuanian origin showed similarities in several characteristics, probably related to the starter cultures and technological processes. The fatty acids composition of all Baltic kefirs was uniform. The antioxidant capacity of the kefirs varied slightly, whereas intermediate positive correlation (r = 0·32, P < 0·05) was found between antioxidati...

The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (p < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (p > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefi...

Pharmacologyonline 1: 376-386 (2011) ewsletter Gaware et al. 376 THE MAGIC OF KEFIR: A REVIEW Vinayak Gaware* 1 , Kiran Kotade2, Ramdas Dolas3, Kiran Dhamak1, ... búlgaros), purportedlyfrom either the Turkish "keyif" (joy/pleasure) or "kopur" ((milk) froth, foam), is a ...

Kefir is a dairy product obtained by fermentation of milk with a complex microbial population and several health-promoting properties have been attributed to its consumption. In this work, we tested the ability of different kefir-isolated bacterial and yeast strains (Lactobacillus kefir, Lb. plantarum, Lactococcus lactissubps.lactis, Saccharomyces cerevisiaeandKluyveromyces marxianus) or a mixture of them (MM) to antagonise the cytopathic effect of toxins fromClostridium difficile(TcdA and TcdB). Cell detachment assays and F-actin network staining using Vero cell line were performed. Although incubation with microbial cells did not reduce the damage induced byC. difficilespent culture supernatant (SCS),Lc. lactisCIDCA 8221 and MM supernatants were able to inhibit the cytotoxicity of SCS to Vero cells. Fraction ofLc. lactisCIDCA 8221 supernatant containing components higher than 10 kDa were responsible for the inhibitory activity and heating of this fraction for 15 min at 100 °C comp...

A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products "ideal" (JAR) before product development when evaluating the new products? Fruit flavored live-flora stirred-type kefir samples were formulated and evaluated by 92 consumers before and after the JAR-based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modif...

Kefir is an important member of the probiotics, which are the subgroup of functional foods. It is a fermented milk product and contains useful bacteria and yeasts. Kefir is rich in Vitamin B1, B12, calcium, amino acids, folic acid and Vitamin K. It is a good source of phosphorus and biotin. In studies which have were conducted by using kefir-added diets, it was reported that there were anti-carcinogenic, antibacterial, immunologic, hypocholesterolemic, gastrointestinal and metabolic benefits. Dietary regulation of food intake by dairy products and their component has
the potential to contribute to the prevention and management of the obesity pandemic. In addition to these effects, kefir can be consumed by people of all ages in terms of containing various nutritional and growth factors. High nutritional values and health benefits of kefir are numerous; therefore it is recommended to consume
for premature infants, young children, pregnant and nursing women, patient, old people and lactase deficiency individuals. It also provides great support for contains
immune deficiency problems in athletes and muscle contraction problems that are caused by the mineral deficiency disorders. Kefir is becoming increasingly
popular as a result of new research into its health benefits. Future observations will appear more clarification about kefir and its nutritional and therapeutic benefits. Explaining the benefits to society and encouraging the consumption is advisable. In this review, the role of kefir as a probiotic dairy products in healthy dieting is pointed out.

The effect of freeze-drying on viability and probiotic properties of a microbial mixture containing selected bacterial and yeast strains isolated from kefir grains (Lactobacillus kefir,Lactobacillus plantarum,Lactococcus lactis,Saccharomyces cerevisiaeandKluyveromyces marxianus) was studied. The microorganisms were selected according to their potentially probiotic propertiesin vitroalready reported. Two types of formulations were performed, a microbial mixture (MM) suspended in milk and a milk product fermented with MM (FMM). To test the effect of storage on viability of microorganisms, MM and FMM were freeze-dried and maintained at 4°C for six months. After 180 days of storage at 4°C, freeze-dried MM showed better survival rates for each strain than freeze-dried FMM. The addition of sugars (trehalose or sucrose) did not improve the survival rates of any of the microorganisms after freeze-drying. Freeze-drying did not affect the capacity of MM to inhibit growth ofShigella sonnei in ...

Kefir is one of milk products, produced by the addition of bacteria and yeast-containing kefir starter. This study aimed to evaluate the microbial characteristic, antibacterial activity, chemical and physical characteristics, antioxidant activity, and organoleptic characteristic of goat milk kefir which treated with angkak (red yeast rice) extract supplementation during storage. The study was initiated with milling to produce angkak flour, which then was diluted on sterilized distilled water on 1:2 ratio. Kefir were obtained by fermenting goat milk using 3% kefir grain for 18 hours at room temperature. Different treatments on the study were angkak extract supplementations on level of 0; 2; 4; and 6% for three different storage periods, i.e., 0, 7, and 14 days. The parameter of microbial characteristics observed on this study were total of lactic acid bacteria, TPC, total yeast, and antibacterial activity. Chemical tests performed on this study included the value of acidity, pH value...

Kefir is a probiotic fermented milk product produced from grains with a complex composition of bacteria and yeasts that live in a symbiotic association. Anti-proliferative, anti-inflammatory, and anti-mutagenic effects are some of the health beneficial properties of kefir grains. The present study was conducted to evaluate whether regular consumption of kefir milk would be capable of preventing the development of pre-neoplastic lesions induced by azoxymethane (AOM). Aberrant crypt foci were induced in BALB-c mice via 2 subcutaneous injections of azoxymethane (15 mg/kg) and kefir was administered by daily gavage for 8 weeks (5 ml/kg). Additionally, bacterial growth was monitored in pasteurized and ultra-high temperature (UHT) treated milk to compare different fermentation conditions. Our results showed that UHT milk presented better growth of Lactobacillus acidophilus colonies. The aberrant crypt foci were attenuated by approximately 43% (height) and 20% (width) in the kefir group co...

Lifeway(®) kefir, a fermented milk product containing 12 probiotic organisms, is reported to show promise as an alternative to fecal microbiota transplantation for recurrent Clostridium difficile infection (CDI). We employed a murine CDI model to study the probiotic protective mechanisms and unexpectedly determined that kefir drastically increased disease severity. Our results emphasize the need for further independent clinical testing of kefir as alternative therapy in recurrent CDI.

Kefir is a natural probiotic produced by kefir grains fermentation. Biofilms produced from fresh kefir grains in natura were studied for presenting structural characteristics that will be of great interest in the area of regenerative medicine. This work presents a study on the surface of kefir biofilms, obtained by the cultivation of kefir grains in commercial white sugar. Four different films were produced, varying the concentration of sugar. The crystallinity of the biofilms was analyzed and revealed that sugar concentration influences biofilm amorphousness. Morphology showed that the biofilms presented excellent superficial adhesiveness. Fractal parameters were studied and revealed that there was homogeneity in the biofilm microtexture. Both fractal succolarity and surface entropy showed that the degree of water penetration and topographic homogeneity of the biofilms was not influenced by sugar concentration. These results show that kefir biofilms have excellent structural and morphological properties to be used in the biomedical field.

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. and Bacillus cereus. During milk fermentation there was a production of organic acids, mainly lactic and acetic acid, with a consequent decrease in pH and lactose content. The non-microbial fraction of kefir added to nutrient broth at concentrations above 75% v/v induced a complete inhibition of pathogenic growth that could be ascribed to the presence of un-dissociated lactic acid. In ...

Background: Diabetes Mellitus (DM) triggers an excessive reaction of free-radicals. It increases reactive oxygen species and reduces antioxidants status as well as the β cell damage. Clear kefir was used for DM therapies, however it limited biomolecular exploration of its bioactive roles. Research aimed to investigate the effects of clear kefir on the biomolecular nature of the glycemic status of T2DM in Bandung. Methods: The randomized pretest-posttest control group was conducted by 106 T2DM patients. Research was done in several hospitals in Bandung and Cimahi, West Java from 2012–2013. Samples were divided randomly into three groups: (1) T2DM with HbA1c < 7 was fed a standard diet, supplemented with 200 ml/day of clear kefir, (2) T2DM with HbA1c > 7 fed standard diet and supplemented 200 ml/day by clear kefir, (3) T2DM with HbA1c was fed a standard diet as a control group. Dose response was obtained from a preeliminary vivo study, and then converted to human dosage by year ...

Background: Human milk contains the nutrients necessary for the growth and development of babies as it contains essential bioactive components to support the immune system. Galactooligosaccharides which are important indigestible prebiotics, help multiply the growth of beneficial microorganisms selectively and inhibit the growth of the pathogenic organism. The nutrition of the mother is essential since it affects the composition of mother’s milk. Kefir affects the digestive system, lactose intolerance immune system, anti-microbial effects, probiotic and prebiotic features. However, there is no report on how kefir consumption may have effects on composition of mother’s milk. In this aspect, this study aimed to determine the effects of kefir consumption on the carbohydrate profiles of the mother’s milk.

Methods: This study started immediately after birth, mothers were fed with 500 ml/day of kefir made from kefir grains for 30 days in the KF group. Mothers who are in the control group (KI) continued their regular diet. Mother’s milk was collected on the 10th, 20th, and 30th day and stored at 4ºC. Carbohydrate profile including GOS was determined using the liquid chromatographic method with the HI-PLEX column.

Results: The mean lactose concentrations of mother’s milk who consumed kefir were 4,68; 4,72; 5,89 g/100ml on days 10th, 20th, and 30th, respectively. Glucose concentrations were 0,29; 0,08; 0,21 g/100ml on 10th, 20th, 30th days, respectively. For the mother’s milk samples in the control group, the averages of lactose concentration were 5,42; 5,73; 5,51 g/100ml on days 10th, 20th, and 30th. GOS peaks were specified depending on the rich content of prebiotics.

Conclusion: Consumption of authentic kefir may have effect on carbohydrate profile, including GOS of mother’s milk.

Keywords: Human milk, kefir, prebiotic, galactooligosaccharides

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. and Bacillus cereus. During milk fermentation there was a production of organic acids, mainly lactic and acetic acid, with a consequent decrease in pH and lactose content. The non-microbial fraction of kefir added to nutrient broth at concentrations above 75% v/v induced a complete inhibition of pathogenic growth that could be ascribed to the presence of un-dissociated lactic acid. In ...

Background: Fermented food products are an inherent element of the human diet throughout the world owing to their health benefits. Kefir grains are a starter culture containing yeast and bacteria, which are classified as fermented dairy products. The present study aimed to investigate the effects of low-dose X-ray irradiation on kefir grains and the fermentation constituents. Methods: Five grams of kefir grains was added to nine dishes. Three dishes were irradiated to 40cGy, three dishes were irradiated to 80cGy X-ray, and three dishes remained non-irradiated as the control group. The chemical properties of the kefir samples (lactic acid, protein, fat, and lactose concentrations) were investigated after X-ray irradiation using standard methods. Results: The contents of lactic acid, protein, and lactose increased in the samples irradiated to 80cGy X-ray (P < 0.05), while their fat content decreased (P < 0.05). No significant differences were observed between the 40cGy X-ray samples and controls. Conclusion: According to the results, 80cGy X-ray irradiation affected the kefir grains and increased their protein, lactose, and lactic acid, while decreasing the fat content, which makes milk consumption more convenient for those with high blood lipid levels.

Background: Diabetes Mellitus (DM) triggers an excessive reaction of free-radicals. It increases reactive oxygen species and reduces antioxidants status as well as the β cell damage. Clear kefir was used for DM therapies, however it limited biomolecular exploration of its bioactive roles. Research aimed to investigate the effects of clear kefir on the biomolecular nature of the glycemic status of T2DM in Bandung. Methods: The randomized pretest-posttest control group was conducted by 106 T2DM patients. Research was done in several hospitals in Bandung and Cimahi, West Java from 2012–2013. Samples were divided randomly into three groups: (1) T2DM with HbA1c < 7 was fed a standard diet, supplemented with 200 ml/day of clear kefir, (2) T2DM with HbA1c > 7 fed standard diet and supplemented 200 ml/day by clear kefir, (3) T2DM with HbA1c was fed a standard diet as a control group. Dose response was obtained from a preeliminary vivo study, and then converted to human dosage by year 2011. Intervention was effectively done for 30 days. HbA1c was measured by HPLC. Fasting blood glucose (FBG) and Postprandial blood glucose levels (PBG) were measured by enzymes levels. C Peptide and insulin were measured by Elisa. Data was analyzed by a statictics programme by significance p<0,05. Study was approved by ethic committee.

Results : HbA1c was significantly reduced in delta level (p<0.01) and FBG (p<0.015) among kefir groups. PBG was not significantly reduced among groups. C-Peptide was significantly increased in delta level, except in control group (p<0.014). Insulin was reduced significantly, except in control group (p<0.003).

Conclusions : Supplementation of clear kefir reduced blood glucose levels (HbA1c, FBG, PBG) and increased c-peptide. Clear kefir’s biomolecular mechanisms and chemistry characterization is a challenge for future studies.