Gastroprotective effect of kefir on ulcer induced in irradiated rats

Fahmy, Hanan A.; Ismail, Amel F.M.

doi:10.1016/j.jphotobiol.2015.02.009

Cited by 33 publications

(19 citation statements)

References 95 publications

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“…Milk fermented by kefir acts in the digestive system and initially promotes protection against caries [7]; in the stomach, it has a gastroprotective effect on ulcers [8], and contributes to the eradication of Helicobacter pylori when used in therapy [9]; it increases immunity in the gut [10], by increasing enzyme activity and the absorption of nutrients [11], and protects against Giardia intestinalis infection [12]. In the circulatory system, it actively promotes hypocholesterolemic effects [13] and assists in the endothelial restoration of vessels of hypertensive mammals [14].…”

Section: Introductionmentioning

confidence: 99%

Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides

Lima

Silva

et al. 2017

Probiotics & Antimicro. Prot.

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Fermented milks are a source of bioactive peptides and may be considered as functional foods. Among these, sheep's milk fermented with kefir has not been widely studied and its most relevant properties need to be more thoroughly characterized. This research study is set out to investigate and evaluate the antioxidant and antimicrobial properties of peptides from fermented sheep's milk in Brazil when produced by using kefir. For this, the chemical and microbiological composition of the sheep's milk before and after the fermentation was evaluated. The changes in the fermented milk and the peptides extracted before the fermentation and in the fermented milk during its shelf life were verified. The antimicrobial and antioxidant activities of the peptides from the fermented milk were evaluated and identified according to the literature. The physicochemical properties and mineral profile of the fermented milk were like those of fresh milk. The peptide extract presented antimicrobial activity and it was detected that 13 of the 46 peptides were able to inhibit the growth of pathogenic microorganisms. A high antioxidant activity was observed in the peptides extracted from fermented milk (3.125 mg/mL) on the 28th day of storage. Two fractions displayed efficient radical scavenging properties by DPPH and ABTS methods. At least 11 peptides distributed in the different fractions were identified by tandem mass spectrometry. This sheep's milk fermented by Brazilian kefir grains, which has antioxidant and antimicrobial activities and probiotic microorganisms, is a good candidate for further investigation as a source for bioactive peptides. The fermentation process was thus a means by which to produce potential bioactive peptides.

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Section: Introductionmentioning

confidence: 99%

Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides

Lima

Silva

et al. 2017

Probiotics & Antimicro. Prot.

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“…The longer the fermentation process, the lactic acid formed will be more and more, so the pH of kefir milk decreases. Lactose present in milk will be converted to lactic acid by kefir grain 9,10 . Lactic acid bacteria convert lactose into glucose and galactose, then glucose is converted to lactic acid 11,12 .…”

Section: Results and Discussion: Production Of Fermented Kefir Milikmentioning

confidence: 99%

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2018

IJPSR

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Propionibacterium acnes is one of the bacteria that causes acne. One of the natural ingredients that potentially as anti acne is kefir. Kefir is a product of fermented milk with starter kefir grain. The fermented kefir is incorporated into the gel product for acne treatment. The purpose of this study was to formulate the fermented kefir in the gel product and to test the antibacterial activity against Propionibacterium acnes. Fermentation in cow's milk, goat's milk, and soy milk using starter of kefir grain with concentrations of 2%, 5%, and 7% in each type of milk. One best base formula is added to fermented kefir. Evaluation of the preparation includes organoleptic, homogeneity, dispersion, pH, viscosity at room temperature, accelerated stability test, antibacterial activity test, and panelist test. The best gel base is FT3 with Viscolam® MAC 10 concentration of 8%. The concentration of fermented kefir from cow's milk, goat's milk, and soy milk is incorporated into gel products, i.e. 5%, 7%, and 2%, respectively. Stable gel based on organoleptic observation and homogeneity. Spreading power increases during storage. On pH measurement, Gel FA and FC are stable. On viscosity measurement there are significant differences during 28 days storage. Fermented kefir can be formulated in gel products. The stable gel preparation formula is FC based on the pH parameter but its viscosity is unstable for 28 days storage at room temperature and accelerated stability test. FC gel has the highest antibacterial activity with mean inhibit zone diameter of 12.67 ± 1.15 mm.

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“…Moreover, this microbial species has various capabilities of synthesising amino acids including tryptophan, methionine, tyrosine, and histidine, as well as vitamins, pyridoxal phosphate, and cofactor biosynthesis by converting other amino acids found in the figs and other fruits added during fermentation [18]. These metabolites in the kefir water were demonstrated to possess excellent radical-scavenging activity, ferrous ion chelating ability, lipid peroxidation inhibition activity, and antioxidative enzyme activity [20][21][22][23][24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Selected Kefir Water from Malaysia Attenuates Hydrogen Peroxide-Induced Oxidative Stress by Upregulating Endogenous Antioxidant Levels in SH-SY5Y Neuroblastoma Cells

et al. 2021

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Kefir, a fermented probiotic drink was tested for its potential anti-oxidative, anti-apoptotic, and neuroprotective effects to attenuate cellular oxidative stress on human SH-SY5Y neuroblastoma cells. Here, the antioxidant potentials of the six different kefir water samples were analysed by total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2′-diphenyl-1-picrylhydrazyl radical (DPPH) assays, whereas the anti-apoptotic activity on hydrogen peroxide (H2O2) induced SH-SY5Y cells was examined using MTT, AO/PI double staining, and PI/Annexin V-FITC assays. The surface and internal morphological features of SH-SY5Y cells were studied using scanning and transmission electron microscopy. The results indicate that Kefir B showed the higher TPC (1.96 ± 0.54 µg GAE/µL), TFC (1.09 ± 0.02 µg CAT eq/µL), FRAP (19.68 ± 0.11 mM FRAP eq/50 µL), and DPPH (0.45 ± 0.06 mg/mL) activities compared to the other kefir samples. The MTT and PI/Annexin V-FITC assays showed that Kefir B pre-treatment at 10 mg/mL for 48 h resulted in greater cytoprotection (97.04%), and a significantly lower percentage of necrotic cells (7.79%), respectively. The Kefir B pre-treatment also resulted in greater protection to cytoplasmic and cytoskeleton inclusion, along with the conservation of the surface morphological features and the overall integrity of SH-SY5Y cells. Our findings indicate that the anti-oxidative, anti-apoptosis, and neuroprotective effects of kefir were mediated via the upregulation of SOD and catalase, as well as the modulation of apoptotic genes (Tp73, Bax, and Bcl-2).

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Gastroprotective effect of kefir on ulcer induced in irradiated rats

Cited by 33 publications

References 95 publications

Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides

Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides

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Selected Kefir Water from Malaysia Attenuates Hydrogen Peroxide-Induced Oxidative Stress by Upregulating Endogenous Antioxidant Levels in SH-SY5Y Neuroblastoma Cells

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