The effect of <i>in vitro</i> gastrointestinal simulation on bioactivities of kefir

Üstün-Aytekin, Özlem; Şeker, Anıl; Arısoy, Sevda

doi:10.1111/ijfs.14274

Cited by 15 publications

(16 citation statements)

References 44 publications

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“…The consumption of kefir has been reported to positively impact the gut microbiota and overall condition of the digestive system [33,[76][77][78]. Additionally, an in vitro study suggests that kefir's passage through the human gastrointestinal tract, and its consequent digestion, can improve its nutritional profile and bioactivity [79]. However, to date, most studies aiming to establish the benefits to human health of kefir consumption have been based in animal models, or in cell culture systems wherein the digestion of kefir does not occur, thus providing limited information [28,79].…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, an in vitro study suggests that kefir's passage through the human gastrointestinal tract, and its consequent digestion, can improve its nutritional profile and bioactivity [79]. However, to date, most studies aiming to establish the benefits to human health of kefir consumption have been based in animal models, or in cell culture systems wherein the digestion of kefir does not occur, thus providing limited information [28,79]. Of note, none of the in vivo human studies found in the literature observed the skin impact of a diet containing traditionally homemade kefir as the probiotic, neither in healthy nor atopic subjects.…”

Section: Discussionmentioning

confidence: 99%

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Homemade Kefir Consumption Improves Skin Condition—A Study Conducted in Healthy and Atopic Volunteers

Alves

Gregório

Baby

et al. 2021

Foods

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Diet has a fundamental role in the homeostasis of bodily functions, including the skin, which, as an essential protective barrier, plays a crucial role in this balance. The skin and intestine appear to share a series of indirect metabolic pathways, in a dual relationship known as the “gut-skin axis”. Hence, the gut-skin axis might be receptive to modulation via dietary modification, where probiotics can be included, thus representing a potential therapeutic target in inflammatory skin diseases, such as atopic dermatitis (AD), in order to control and/or ameliorate symptoms. Kefir is one of the most ancient fermented foods, with probiotic characteristics that have been associated with a wide variety of health-promoting benefits, and it presents a microbiological diversity that makes its application as a probiotic in the gut-skin relationship of the utmost interest. However, the impact of a diet containing kefir on skin health has yet to be reported in scientific literature. This study aimed to assess the impact of the intake of homemade kefir in the skin of healthy and atopic volunteers. The intervention resulted in a boost on barrier function in both skin types verified only in the respective kefir intake groups. An improvement in the degree of severity of AD was also confirmed for the kefir intake group. Atopic individuals may benefit from kefir intake, especially in regard to their skin hydration. Finally, the effects observed on skin barrier function in this study probably culminate from the effects of all the ingredients in kefir, including the complex microbiota, its metabolites and macro- and micronutrients resulting from the fermentation. This work opens the way for more advanced research on the impact of the probiotic kefir on cutaneous health, further clarifying its mechanism of action namely via gut-skin axis.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Homemade Kefir Consumption Improves Skin Condition—A Study Conducted in Healthy and Atopic Volunteers

Alves

Gregório

Baby

et al. 2021

Foods

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“…In a recent study, the titratable acidity of traditional kefir was found to be 0.71% (Üstün‐Aytekin et al, 2020). According to Codex Alimentarius, the minimum titratable acidity of kefir is 0.6% (expressed as a percentage of lactic acid) (Codex Standard, 2003).…”

Section: Resultsmentioning

confidence: 99%

Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with Arthrospira platensis

Üstün-Aytekin¹,

Çoban

Aktaş³

2022

Food Processing Preservation

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Arthrospira platensis is a microalgae generally known as a source of bioactive compounds and protein. The aim of this study is to evaluate the nutritional value, sensory characteristics, and antioxidant activity of traditional kefir by addition of A. platensis. In the study, the traditional kefir samples were prepared by the addition of A. platensis at 0.05%, 0.1%, 0.5%, 1%, and 2% (w/v) by considering generally recommended daily intake rate and consumer's acceptability. The sensory analysis scores showed that kefir with 0.05% and 0.1% A. platensis have the highest score, in which case the protein in the kefir slightly increased from 27 to 37 mg/ml. The addition of 1% A. platensis to kefir was found to increase amino acid contents. Some slight differences in calcium content were observed; however, there was a fourfold increase in iron. Palmitic and oleic acids (28.94% and 19.04%) were the most abundant fatty acids. The result indicated that A. platensis addition increased the antioxidant activities (FRAP and DPPH) of kefir, and addition of traditional kefir by A. platensis is a suitable way to increase the nutritional value of kefir. Practical applications Kefir is well‐known, nutritional and functional fermented beverage that has a unique taste and high nutritional quality. Arthrospira platensis also is known to have been consumed since ancient times and has come to the fore especially in recent years due to its essential amino acids, fatty acids, vitamins, and minerals. Although both, kefir and A. platensis, have strong and weak sides, adding different levels of A. platensis to traditional kefir increased amino acid contents, iron, fatty acid, and antioxidant activities. In this study, the nutritional effects of the addition of an acceptable level of A. platensis to traditional kefir were reported.

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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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The effect of in vitro gastrointestinal simulation on bioactivities of kefir

Cited by 15 publications

References 44 publications

Homemade Kefir Consumption Improves Skin Condition—A Study Conducted in Healthy and Atopic Volunteers

Homemade Kefir Consumption Improves Skin Condition—A Study Conducted in Healthy and Atopic Volunteers

Nutritional value, sensory properties, and antioxidant activity of a traditional kefir produced with Arthrospira platensis

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

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