Kefir: A protective dietary supplementation against viral infection

Hamida, Reham Samir; Shami, Ashwag; Ali, Mohamed Abdelaal; Almohawes, Zakiah Nasser; Mohammed, Afrah E.; Bin-Meferij, Mashael Mohammed

doi:10.1016/j.biopha.2020.110974

Cited by 54 publications

(39 citation statements)

References 148 publications

(202 reference statements)

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“…Thus, anti-microbial activities of kefir may be useful as a safe alternative for use in preservation of food products and reduction in foodborne pathogens during food production, and storage. Interestingly, a recent review by Hamida et al [117] proposed the potential of kefir and its by-products as protective agents against virus, such as Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) that caused Coronavirus disease 2019 (COVID-19), owing to its proven antiviral mechanism against viral infections (Zika, hepatitis C, influenza, rotaviruses). Kefir and its probiotic contents were shown to regulate the immune system to overcome infections from these viruses by stimulating immune-system responses and also by suppressing the pursuit of pro-inflammatory cytokines such as IL-1β, tumor necrosis factor (TNF)-α and IL-6.…”

Section: Anti-microbialmentioning

confidence: 99%

Kefir and Its Biological Activities

Azizi

Kumar

Yeap

et al. 2021

Foods

131

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Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.

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Section: Anti-microbialmentioning

confidence: 99%

Kefir and Its Biological Activities

Azizi

Kumar

Yeap

et al. 2021

Foods

131

View full text Add to dashboard Cite

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“…Kefir is edible acid-alcohol fermented milk that can be easily produced from mixing kefir grains and yeasts with fresh milk at room temperature. The antimicrobial composition and anti-inflammatory action of kefir can make it a good inhibitor of the “cytokine storm” and thus protect us from the COVID-19 disease [ 17 ]; hence, further modification of kefir and the fabrication of different materials and composites can be important to the development of a suitable efficacious antiviral drug to treat infected patients [ 18 ]. Kefir grain consists of water-soluble exopolysaccharide kefiran, which consists of equivalent amounts of galactose and glucose [ 19 ].…”

Section: Introductionmentioning

confidence: 99%

An investigation of factors affecting the electrospinning of poly (vinyl alcohol)/kefiran composite nanofibers

Ziyadi

Baghali

Bagherianfar

et al. 2021

Adv Compos Hybrid Mater

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Graphical abstract This study aimed to investigate parameters affecting the electrospinning of poly (vinyl alcohol) (PVA)/kefiran composite nanofibers. Accordingly, PVA/kefiran composite nanofibers were produced using the electrospinning of PVA, kefiran blend solutions under various electrospinning parameters (such as applied voltage, nozzle-to-collector distance, and polymer injection rate), and solution parameters (such as the ratio of polymers). PVA and kefiran solutions were prepared in 8% and 6% w/w, respectively. Kefiran was blended with PVA solution in different proportions: 70:30, 60:40, 50:50, 40:60, and 30:70. According to the scanning electron microscope (SEM) images, kefiran mixed with PVA in 40:60 ratios produced the best result in nanofiber production. Then, device parameters such as voltage (12, 15, 18, and 20 kV), distance (120, 150, 170, and 200 mm), and polymer injection rates (1, 1.5, 2, and 2.5 mL/h) were changed. The investigation of SEM images showed that the optimal condition for the fabrication of nanofibers was 18 kV, 200 mm, and 1 mL/h. The nanofibers produced in the optimal condition were uniform without knots or adhesion in a small diameter. It was also found that concentration can be regarded as the most effective parameter affecting the diameter of nanofibers. Moreover, the transmission electron microscopy (TEM) image proved that phase separation did not occur between the two polymers. Kefiran biopolymer extracted from fermented milk was used in fabrication of PVA/kefiran composite nanofibers using the electrospinning method.

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“…Furthermore, the recent COVID-19 viral outbreak calls for non-conventional antiviral agents aiming to reduce the risk of infections and promote patient recovery [64]. Scientific research data support the claim that the regular consumption of kefir can be associated with a wide range of health-promoting affects (Figure 3), including anti-carcinogenic [87], anti-oxidant [89], anti-inflammatory [90], antifibrotic [91], anti-microbial [92], and anti-diabetic [93] effects, as well as improved digestion [94] and lactose tolerance [95], and more recent findings support the link between kefir's probiotic strains and bio-functional metabolites and an enhanced immune system and antiviral activities [65,96]. es 2021, 7, x FOR PEER REVIEW 11 of 15 Boosting and stimulating the immune system is one of the most effective strategies to prevent infections caused by many different pathogens, including viruses [1,12].…”

Section: Future Prospects Towards Health-promoting Effectsmentioning

confidence: 85%

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

et al. 2021

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The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.

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Kefir: A protective dietary supplementation against viral infection

Cited by 54 publications

References 148 publications

Kefir and Its Biological Activities

Kefir and Its Biological Activities

An investigation of factors affecting the electrospinning of poly (vinyl alcohol)/kefiran composite nanofibers

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

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