Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir

Abstract

Lactobacilli are among the most common microorganisms found in kefir; a traditional fermented milk beverage produced locally in many locations around the world. Kefir has been associated with a wide range of purported health benefits; such as antimicrobial activity; cholesterol metabolism; immunomodulation; anti-oxidative effects; anti-diabetic effects; anti-allergenic effects; and tumor suppression. This review critically examines and assesses these claimed benefits and mechanisms with regard to particular Lactobacillus species and/or strains that have been derived from kefir; as well as detailing further potential avenues for experimentation.

Microbiological characterization of Gioddu, an Italian fermented milk

“…To the authors' knowledge, L. kefiri has usually been associated with kefir beverage, being part of the dominant microbiota of such health-promoting fermented milk (Garofalo et al, 2015;Slattery et al, 2019). Indeed, as reported by Sharifi et al (2017) the consumption of milk kefir could exert antibacterial, antifungal, anti-allergic and antiinflammatory effects.…”

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

“…Many species associated to probiotic or beneficial properties have been previously isolated from kefir culture [36,37], ascertaining the safety of the wines. Specifically, Lactobacillus kefiri strains have been associated with protective effects against Salmonella, Escherichia coli (E. coli) and other pathogenic infections and inhibitory action against C. difficile toxins [38]. Similarly, Saccharomyces and Kluyveromyces species are the most extensively studied kefir yeasts, and are known for their antioxidant properties [39].…”

Sangiovese cv Pomace Seeds Extract-Fortified Kefir Exerts Anti-Inflammatory Activity in an In Vitro Model of Intestinal Epithelium Using Caco-2 Cells

“…Fermented milk products showed protective effects towards the intestinal barrier. Indeed, milk fermented with Lactobacillus fermentum was able to ameliorate indomethacin-induced inflammation in the gastrointestinal tract [12]. Combinations of Lactobacillus spp., Bifidobacterium spp., and Streptococcus salivarius decreased the initial onset of intestinal inflammation, resulting in protective effects mediated by different mechanisms.…”