Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Vieira, Carla Paulo; Álvares, Thiago Silveira; Gomes, Luciana; Torres, Alexandre Guedes; Paschoalin, Vânia Margaret Flosi; Conté-Júnior, Carlos Adam

doi:10.1371/journal.pone.0139910

Cited by 53 publications

(40 citation statements)

References 57 publications

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“…e different behaviour of citric acid levels in cow's milk and soy milk kefir (Table 4) indicated that the microbiota can influence the organic acid balance resulting in organoleptic and antimicrobial characteristics of kefirs [2,13]. Similar results for organic acid content have been reported for cow's milk kefir [13,25,26] and soy milk kefir [27,28]. e total free amino acid concentration for cow's milk kefir differs between the reports.…”

Section: Discussionmentioning

confidence: 54%

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Gamba

Yamamoto

Abdel-Hamid

et al. 2020

International Journal of Microbiology

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Kefir is a functional beverage that contains lactic and acetic acid bacteria (LAB, AAB) and yeasts. This work’s aim was to study the chemical, microbial, and functional characteristics of kefir produced from cow’s milk and soy milk. After fermentation, free amino acids were 20.92 mg 100 mL−1 and 36.20 mg 100 mL−1 for cow’s milk and soy milk kefir, respectively. Glutamic acid was majority in both, suggesting that microbial proteolysis leads to an increase in free amino acids including glutamic acid. 108–109 CFU mL−1 LAB, 106–107 CFU mL−1 AAB, and 106–107 CFU mL−1 yeasts were counted in cow’s milk kefir, whereas soy milk kefir contained greatly lower yeasts and AAB. Lactococcus lactis, Kazachstania unispora, and Saccharomyces cerevisiae were isolated as major microorganisms in both kefirs. Acetobacter orientalis only existed in cow’s milk kefir. Cow’s milk and soy milk showed ACE inhibitory activity, which significantly increased after fermentation. Both kefirs also exhibited antioxidant activity and bactericidal activity against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus.

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Section: Discussionmentioning

confidence: 54%

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Gamba

Yamamoto

Abdel-Hamid

et al. 2020

International Journal of Microbiology

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“…According to Vieira et al. (), higher oleic acid and MUFA were determined to fermented kefir, whereas lower SFA contents were found. They also displayed increase in PUFA after fermentation.…”

Section: Discussionmentioning

confidence: 94%

Effect of dietary kefir on the growth performance, feed utilization and fatty acid profile of juvenile rainbow trout,Oncorhynchus mykiss

et al. 2017

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A study was conducted to determine the effect of feeding with diets containing kefir on growth performance and fatty acid profile of rainbow trout (Oncorhynchus mykiss). Four isonitrogenous (450 g protein kg−1) and isocaloric (4325 kcal kg−1) diets were prepared in trout feed to contain 0 (control), 20, 50 and 100 g kg−1 kefir. Fish, initial weight of 46 g, were randomly distributed into triplicate 520‐L fibreglass tanks in freshwater flow‐through system. Fish were fed at 4% of the body weight thrice a day for 12 weeks. The results indicated that survival rate ranged from 97.14 to 100% without significant difference among treatments (p > .05). Whole‐body moisture and lipid composition were significantly affected by diets containing different levels of kefir (p < .05), but no differences were determined in protein and ash. Furthermore, the fatty acid profile of flesh showed differences among the groups. The percentages of saturated fatty acid in the flesh lipid decreased, while 18:3n‐3 and polyunsaturated fatty acids were increased at higher substitution levels of kefir grain. The present study showed that up to 100 g kg−1 supplementation of kefir in diets could be improve the fatty acid profile, especially PUFA, in fish flesh without adverse effect on the growth, feed utilization and survival rate of rainbow trout.

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“…The aforementioned kefir grains are microbially derived protein and polysaccharide matrices that contain a community of bacterial and fungal species that are essential to kefir fermentation [ 260 ]. When fermenting, lactic acid, bioactive peptides, exopolysaccharides, antibiotics and bacteriocins are produced [ 225 , 261 ] and the fatty acid composition is altered [ 262 ]. The microorganisms in kefir have probiotic potential and may have a positive impact on gut health.…”

Section: Functional Alternative Dairy Foods and Consumer Trendsmentioning

confidence: 99%

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Lordan

Τσούπρας

Mitra³

2018

Foods

218

137

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Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

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Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Cited by 53 publications

References 57 publications

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow’s Milk and Soy Milk

Effect of dietary kefir on the growth performance, feed utilization and fatty acid profile of juvenile rainbow trout,Oncorhynchus mykiss

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

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