Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters

Liu, Je-Ruei; Wang, S.-Y.; Chen, Ming‐Ju; Chen, Hsiao‐Ling; Yueh, Pei-Ying; Lin, Chin‐Wen

doi:10.1079/bjn20061752

Cited by 106 publications

(79 citation statements)

References 40 publications

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“…The lower values of total cholesterol in the groups that received kefir show that kefir beverages are probiotic and have hypocholesterolemic effects [24] as demonstrated in other studies with milk kefir and water kefir [25,26].…”

Section: R E S U L T S a N D Discussionmentioning

confidence: 53%

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

et al. 2018

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Section: R E S U L T S a N D Discussionmentioning

confidence: 53%

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

et al. 2018

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“…While it has been widely consumed in Russia and central Asia contries such as Kazakhstan, Kyrgyzstan for centuries, it is now increasingly popular in European countries, Japan and the United States due to its nutritional and therapeutic effects (Otles & Cagindi, 2003). Previous studies on kefir have reported antimicrobial, immunological, anti-tumour and hypocholesterolaemic effects, as well as β-galactosidase activity (de Moreno de LeBlanc, Matar, Farnworth, & Perdigon, 2006;Garrote, Abraham, & De Antoni, 2000;Hertzler & Clancy, 2003;Liu et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

A review: chemical, microbiological and nutritional characteristics of kefir

Arslan

2014

CyTA - Journal of Food

124

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Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir's distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.Keywords: kefir; composition; nutrition; fermented milk product; microbiological properties El kéfir, una leche fermentada ligeramente agria se produce añadiendo bacterias ácido-lácticas (BAL) y levadura a la leche. La composición del kéfir cambia según los diferentes factores como: el tipo de leche, la composición microbiológica de los gránulos de kéfir y su cultivo. El kéfir posee un sabor distintivo gracias a la combinación de ácidos lácticos, etanol, dióxido de carbono y otros aditivos, como el acetaldehído y la acetoína. Los microorganismos en el kéfir producen vitaminas, crean degradación proteínica y provocan hidrólisis de lactosa. Por ese motivo, el kéfir se ha convertido en un alimento muy nutritivo y digestivo. La composición microbiológica del kéfir ha sido investigada utilizando varios enfoques microbiológicos y moleculares. La composición microbiológica y química del kéfir indica que se trata de un alimento probiótico muy complejo. Los Lactobacillus generalmente son conocidos como microorganismos dominantes en el kéfir. El consumo de kéfir está creciendo en algunas partes del mundo como en Asia, Europa, Norteamérica y Japón.

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“…In addition, the beverage contains a mixture of lactic acid, carbon dioxide, acetaldehyde, ethanol and vitamin B12 3 . Its consumption has been associated with the improvement of the immune system, antitumor activity and reduction of cholesterol 4,5 .…”

mentioning

confidence: 99%

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

Angelis-Pereira¹,

Barcelos²,

Sousa³

et al. 2013

Acta Cir. Bras.

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PURPOSE:To investigate the effect of kefir and banana pulp and skin flours on the serum levels of total cholesterol, HDL-c, LDL-c and triacylglycerols in rats fed cholesterol-rich diet. METHODS: Thirty Male Wistar rats were used. In the first 21 days, the animals were fed purified hypercholesterolemic diets, except the standard group. In the next 21 days, the animals were given modified diets: Group GC: standard diet AIN-93G; Group HIP: hypercholesterolemic diet; Group F: hypercholesterolemic diet added of 1% of banana skin flour and 7% of banana pulp flour; Group Q: hypercholesterolemic diet plus kefir suspension by oral infusion (1.5 ml/animal); Group FQ: hypercholesterolemic diet added of 1% banana skin flour and 7% of banana pulp flour plus kefir suspension (1.5 ml/animal). RESULTS:In spite of the high fiber content, the addition of banana pulp (7%) and skin (1%) flour did not alter the plasma levels of total cholesterol, HDL-c and LDL-c. However, they reduced the TG levels in 22%. Already fermented kefir reduced significantly the levels of VLDL, LDL-c and triacylglycerols, in addition to having increased HDL-c. However, it was not possible to verify the symbiotic effect between both. CONCLUSION:The results reinforce the beneficial effects of kefir in reducing the risks of cardiovascular diseases.

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Hypocholesterolaemic effects of milk-kefir and soyamilk-kefir in cholesterol-fed hamsters

Cited by 106 publications

References 40 publications

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

A review: chemical, microbiological and nutritional characteristics of kefir

Effects of the kefir and banana pulp and skin flours on hypercholesterolemic rats

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