Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation

Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage

“…Moreover, kefir has a more pronounced sour taste and thinner consistency than yoghurt; in fact, it is often served as a beverage. Kefir is produced by inoculating cow, goat, sheep, camel, buffalo, mare, or donkey milk with kefir grains, which contain a symbiotic mixture of yeast, lactic and acetic acid bacteria in a polysaccharide matrix (Chen et al 2015). Its characteristics are: pH about 4.0; fat and protein content dependent on the type of milk used; alcohol from 0.5% to 2%; lactic acid; acetic acid; CO 2 and aromatic compounds (Irigoyen et al 2005).…”

New Progress Regarding the Use of Lactic Acid Bacteria as Live Delivery Vectors, Treatment of Diseases and Induction of Immune Responses in Different Host Species Focusing on Lactobacillus Species

“…Development of immunity by Lactobacillus strains could associated with lymphoid tissues that regulate the immune response of their hosts for example Lactobacillus helveticus R389, Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus HN017 [97,[166][167][168] have been reported to have the ability to improve the immune system of their host. The mechanism of this improvement is thought to be caused by the consequence of the Lactobacillus strains because of the: total serum protein, globulin, interferon-gamma, prostaglandin E production, albumin, tumor necrosis factor, interleukin-1 (IL-1), interleukin-2 (IL-2), interleukin-4 (IL-4), interleukin-6 (IL-6), and lymphocytes proliferation.…”

“…Lactobacillus fermentum HY01 strain in some studies showed that had significant preventive effects in dextran sulfate sodium induced-colitis; at the same time, it can efficiently reduce edema, inflammatory cells infiltration, and colon mucosa injury. In addition to play a significant function in the down-regulation of concentrations of pro-inflammatory factors (IFN-, IL-12, TNF, and IL-6) in particular shows a hopeful prevention for I_B_ degradation, decreases the protein levels of iNOS and COX-2 along with inhibition of NF-_B p65 phosphorylation cascades [17,96,97]. The outcome from some studies obtained from Lactobacillus rhamnosus GG, Lactobacillus rhamnosus KLSD, Lactobacillus helveticus IMAU70129, and Lactobacillus casei IMAU60214 demonstrated that strains induced early proinflammatory cytokines for example IL-8, TNF-α, IL-12p70, IL-6 and IL-1β.…”

States of water vs. temperature in differently hydrated kefir grains

“…KG have gel-like shells consisting of polysaccharides and some other compounds. Kefir is characterised by certain antimicrobial [4], antioxidant [6], and disease-resistant activities [1,2] depending on KG composition, amounts and organisation of water. Water state and temperature behaviour play an important role in KG [1,6,7].…”