Kefir: a powerful probiotics with anticancer properties

Sharifi, Mohammadreza; Moridnia, Abbas; Mortazavi, Deniz; Salehi, Mahsa; Bagheri, Mahdi; Sheikhi, Abdolkarim

doi:10.1007/s12032-017-1044-9

Cited by 143 publications

(90 citation statements)

References 55 publications

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“…; Sharifi et al . ). Health benefits comprise antimicrobial activity, tumour suppression; wound healing properties, immunomodulation, anti‐inflammatory, antiobesity, cholesterol lowering and antioxidant effects, improvement in lactose tolerance, alleviation of fatty liver and enhancement of intestinal bacterial flora.…”

Section: Health Promoting Properties Of Kefir Micro‐organismsmentioning

confidence: 97%

“…The functional and probiotic properties of kefir have been studied by numerous authors and the most relevant findings have been summarized properly (John and Deeseenthum 2015;Prado et al 2015;Bourrie et al 2016;Sharifi et al 2017). Health benefits comprise antimicrobial activity, tumour suppression; wound healing properties, immunomodulation, anti-inflammatory, antiobesity, cholesterol lowering and antioxidant effects, improvement in lactose tolerance, alleviation of fatty liver and enhancement of intestinal bacterial flora.…”

Section: Health Promoting Properties Of Kefir Micro-organismsmentioning

confidence: 99%

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Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

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Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysaccharides. The present review summarizes the role of kefir micro-organisms in grain assembly and in the beneficial properties attributed to kefir. The use of both culture-dependent and independent methods has made possible to determine the micro-organisms that constitute this ecosystem. Kefir consumption has been associated with a wide range of functional and probiotic properties that could be attributed to the micro-organisms present in kefir and/or to the metabolites synthetized by them during milk fermentation. In this context, the role of micro-organisms in kefir health promoting properties is discussed with particular attention to the contribution of yeast as well as bioactive metabolites such as lactic and acetic acid, exopolysaccharides and bioactive peptides. Even though many advances on the knowledge of this ancient fermented milk have been made, further studies are necessary to elucidate the complex nature of the kefir ecosystem.

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Section: Health Promoting Properties Of Kefir Micro‐organismsmentioning

confidence: 97%

Section: Health Promoting Properties Of Kefir Micro-organismsmentioning

confidence: 99%

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

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“…Kefir grains contain a natural microbial consortium composed of a diverse and stable community of bacterial and yeast species [15,16] embedded in an exopolysaccharide matrix called kefiran [17]. Several studies have demonstrated that the microbes present in kefir are probiotic have beneficial health properties, including antibiosis [18], hypocholesterolaemic [19], antihypertensive [20], and anti-inflammatory [21] effects, as well as antioxidant [22], and anti-carcinogenic activity [23].…”

Section: Introductionmentioning

confidence: 99%

Yeasts and Bacterial Consortia from Kefir Grains Are Effective Biocontrol Agents of Postharvest Diseases of Fruits

et al. 2020

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Fungal pathogens in fruits and vegetables cause significant losses during handling, transportation, and storage. Biological control with microbial antagonists replacing the use of chemical fungicides is a major approach in postharvest disease control, and several products based on single antagonists have been developed but have limitations related to reduced and inconsistent performance under commercial conditions. One possible approach to enhance the biocontrol efficacy is to broaden the spectrum of the antagonistic action by employing compatible microbial consortia. Here, we explore commercial kefir grains, a natural probiotic microbial consortium, by culture-dependent and metagenomic approaches and observed a rich diversity of co-existing yeasts and bacterial population. We report effective inhibition of the postharvest pathogen Penicillium expansum on apple by using the grains in its fresh commercial and milk-activated forms. We observed few candidate bacteria and yeasts from the kefir grains that grew together over successive enrichment cycles, and these mixed fermentation cultures showed enhanced biocontrol activities as compared to the fresh commercial or milk-activated grains. We also report several individual species of bacteria and yeasts with biocontrol activities against Penicillium rots on apple and grapefruit. These species with antagonistic properties could be further exploited to develop a synthetic consortium to achieve enhanced antagonistic effects against a wide range of postharvest pathogens.

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“…The dairy industry provides the most popular probiotic-containing beverages due to the effective transport of live probiotics [89][90][91][92], which can be associated with various health-promoting effects [93][94][95][96][97][98][99][100][101][102][103][104]. In a study by Cordeiro et al [105] a mouse model of infection control caused by Salmonella typhimurium, showed that conventional fermented dairy beverages had a protective effect against pathogenic bacteria.…”

Section: Non-dairy In Vitro Blueberry Beverages Controlled Retinal Pimentioning

confidence: 99%

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Nazhand

Souto

Lucarini³

et al. 2020

Beverages

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The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

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Kefir: a powerful probiotics with anticancer properties

Cited by 143 publications

References 55 publications

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Yeasts and Bacterial Consortia from Kefir Grains Are Effective Biocontrol Agents of Postharvest Diseases of Fruits

Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

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