Kefiran, a branched polysaccharide: Preparation, properties and applications: A review

Moradi, Zahra; Kalanpour, Nastaran

doi:10.1016/j.carbpol.2019.115100

Cited by 99 publications

(66 citation statements)

References 86 publications

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“…Lb. kefiranofaciens produces kefiran, a biopolymer (polysaccharide) possessing a variety of health benefits (anti-inflammatory, antibacterial, antitumour, antioxidant) and technological functionalities due to its favourable characteristics, such as its rheological behaviour, biocompatibility and emulsifying properties ( 36 ). Lb.…”

Section: Resultsmentioning

confidence: 99%

High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

Kalamaki

Angelidis

2020

Food technol. biotechnol. (Online)

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Research background. Kefir is a natural probiotic drink traditionally produced by milk fermentation using kefir grains. Kefir grains are composed of a complex population of bacteria and yeasts embedded in a polysaccharide-protein matrix. The geographic origin of kefir grains may largely influence their microbial composition and the associated kefir drink properties. Although the detailed bacterial composition of kefir grains from several geographic regions has been reported, to date, analogous data about the microbiome of Greek kefir are lacking. Hence, the aim of this study is to investigate the structure and the diversity of the bacterial community of Greek kefir grains.Experimental approach. The bacterial community structure and diversity of two different kefir grains from distant geographic regions in Greece were examined via high-throughput sequencing analysis, a culture-independent metagenomic approach, targeting the 16S rRNA V4 variable region, in order to gain a deeper understanding of their bacterial population diversities.Results and conclusions. Firmicutes (a phylum that includes lactic acid bacteria) was strikingly dominant amongst the identified bacterial phyla, with over 99 % of the sequences from both kefir grains classified to this phylum. At the family level, Lactobacillaceae sequences accounted for more than 98 % of the operational taxonomic units (OTUs), followed by Ruminococcaceae, Lahnospiraceae, Bacteroidaceae and other bacterial families of lesser abundance. Α relatively small number of bacterial genera dominated, with Lactobacillus kefiranofaciens being the most abundant in both kefir grains (95.0 % of OTUs in kefir A and 96.3 % of OTUs in kefir B). However, a quite variable subdominant population was also present in both grains, including bacterial genera that have been previously associated with the gastrointestinal tract of humans and animals, some of which are believed to possess probiotic properties (Faecalibacterium spp., Bacteroides spp., Blautia spp.). Differences among the bacterial profiles of the two grains were very small indicating a high homogeneity despite the distant geographic origin.Novelty and scientific contribution. This is the first study to deeply explore and report on the bacterial diversity and species richness of Greek kefir.

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Section: Resultsmentioning

confidence: 99%

High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

Kalamaki

Angelidis

2020

Food technol. biotechnol. (Online)

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“…Although kefiran single solutions display an almost Newtonian behaviour at lower shear rates, they show a certain tendency to a shear-thinning behaviour for shear rates higher than 100 s À1 . Other authors have already stated a shear-thinning behaviour for kefiran solutions with a polysaccharide content higher than 0.4% (Moradi & Kalanpour, 2019). This may be related to the polysaccharide high hydrodynamic radius, which is deformed at high shear rates as it is aligned in the direction of flow (Exarhopoulos et al, 2018).…”

Section: Continuous Phasementioning

confidence: 94%

Prebiotic emulsions stabilised by whey protein and kefiran

Piermaria

López‐Castejón

Guerrero

et al. 2020

Int J of Food Sci Tech

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The goal of this work has been to assess the influence of a health-promoting hydrocolloid, such as kefiran, in oil-in-water emulsions (O/W: 50/50) containing whey protein isolate (1.0% wt.). Different kefiran concentration levels (0%, 0.25%, 0.5%, 1% wt.) were studied, observing a shift from a fluid-like to a solid-like behaviour and higher viscosities when kefiran content increased. A pseudoplastic behaviour was detected for all systems studied. The observed evolution is attributed to the thickening effect exerted by kefiran, which promoted stability, in spite of observing a certain flocculation degree within the emulsion systems, demonstrated through the addition of sodium dodecyl sulphate (1% wt.). Furthermore, shortterm stability of these pseudoplastic emulsions has been verified by laser-scattering techniques. Thus, a Sauter diameter around 1 µm remained unaltered up to 7 days since preparation. The addition of kefiran in the formulation would benefit from their well-known health-promoting effects.

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“…Moreover, this bio-molecule also has shown biological activity properties. Several in vitro and in vivo studies have demonstrated the ability of kefiran to increase peritoneal IgA, reduce blood pressure induced hypertension, wound healing, antioxidant activity, antitumoral activity, favor the activity of peritoneal macrophages, modulation of the intestinal immune system and protection of epithelial cells against, prevent several cancer, anti-inflammatory and prebiotic effect [55,56].…”

Section: Lactic Acid Bacteria Exopolysaccharides (Lab-eps)mentioning

confidence: 99%

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

Guevara-Alvarado¹,

Gutiérrez‐Méndez²,

Carrillo-Pérez³

et al. 2020

Lactose and Lactose Derivatives

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Cheese whey (CW) is the yellow-green liquid main by-product from cheese manufacturing. Historically, it has been recognized as a major environmental pollutant. Nowadays, it represents a source of high-quality nutrients, such as lactose. Enzymatic bioprocesses, chemical synthetic reactions and microbial bioprocesses use lactose as substrate to obtain relevant derivatives such as lactitol, lactulose, lactosucrose, sialyllactose, kefiran and galacto-oligosaccharides. These lactose derivatives stimulate the growth of indigenous bifidobacteria and lactobacilli improving the intestinal motility, enhancing immunity and promoting the synthesis of vitamins. Also, they have versatile applications in pharmaceutical, biotechnological and food industries. Therefore, this book chapter shows the state of the art focusing on recent uses of CW lactose to produce value-added functional compounds and discusses new insights associated with their human health-promoting effects and well-being.

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Kefiran, a branched polysaccharide: Preparation, properties and applications: A review

Cited by 99 publications

References 86 publications

High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

High-Throughput, Sequence-Based Analysis of the Microbiota of Greek Kefir Grains from Two Geographic Regions

Prebiotic emulsions stabilised by whey protein and kefiran

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

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