The Influence of Goat Milk and Soybean Milk Kefir On IL-6 and Crp Levels in Diabetic Rats

Sunarti, Sunarti; Nurliyani, Nurliyani; Tyas, Agatha Swasti Ayuning; Kristian, Scolastika Dita; Prasetyastuti,

doi:10.1515/rjdnmd-2015-0032

Cited by 12 publications

(7 citation statements)

References 37 publications

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“…In relation to socio-cultural context, supplementing Moringa oleifera leaf powder is considered beneficial because it lowers the alcohol level of a beverage product, thus safe for consumption in an area of Moslem dominant. Alkohol is the product of yeast metabolism that degrades some forms of sugars, but in this study, supplementing Moringa oleifera leaf powder did not affect the level of yeast (Table 1), but significantly decreased the alcohol content, thus confirming the results by Leite et al (2013) and Sunarti et al (2015).…”

Section: Chemical Characteristicssupporting

confidence: 78%

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Wulansari¹,

Nurliyani

Endah³

et al. 2022

Food Sci. Technol

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Fortification of compounds that contain functional components can improve product quality without affecting the product characteristics in the storage. This study evaluated the effect of supplementing Moringa leaf powder (0; 0.5; 1.0; 1.5; 2.0% w/w) and different storage periods (0, 7, and 14 days) on the quality of goat milk kefir. The observed parameters were microbiological characteristics (total lactic acid bacteria (LAB), total plate count or TPC, total yeast) chemical characteristics (total solids, acidity, pH, alcohol level, free fatty acid (FFA)), fatty acid profiles, and antioxidant properties (total phenol and DPPH). The result showed that Moringa leaf powder supplemented into kefir increased acidity, total phenol, and DPPH and decreased the alcohol level. Storage time decreased TPC, total yeast, and total solids but increased alcohol, total phenol, and DPPH. We also identified 31 fatty acids. Supplementing 2% Moringa leaf powder combined with 14-day storage can produce ± twice as much total phenol and DPPH as those in the control group and does not negatively affect the quality of the kefir product.

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Section: Chemical Characteristicssupporting

confidence: 78%

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Wulansari¹,

Nurliyani

Endah³

et al. 2022

Food Sci. Technol

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“…The particular type of substrate fermented with kefir may affect its ability to modulate not only blood glucose but also inflammatory markers. Diabetic rats fed goat or soy milk kefir via oral gavage (2mL/d) for four weeks displayed lower concentrations of serum IL-6, but only goat milk kefir was able to decrease serum C-reactive protein (CRP) and glucose concentrations [57].…”

Section: Metabolic Effectsmentioning

confidence: 99%

The Effects of Kefir and Kefir Components on Immune and Metabolic Physiology in Pre-Clinical Studies: A Narrative Review

Culpepper¹

2022

Cureus

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Kefir, a fermented beverage made from kefir grains, has gained immense popularity around the world due to its potential health-promoting properties. Kefir beverages are both marketed commercially and brewed privately by individuals. Both milk and sugar solutions can be used as substrates with various additives included based on consumer preference. Fermentation occurs via microorganisms including lactic acid bacteria, acetic acid bacteria, and yeasts, which are naturally present in kefir grains. Health-promoting effects of kefir are thought to occur through immune, gastrointestinal, and metabolic regulation. Both clinical trials and mechanistic studies in cell culture and animal models have explored these effects. Studies in vitro and in animals have shown the ability of kefir and kefir components to antagonize pathogens, reduce proinflammatory cytokine production, contribute to cytotoxicity of tumor cell lines and reduce tumor burden, and improve serum glycemic and lipid profiles. However, some data from clinical trials are conflicting, and the precise mechanisms by which kefir promotes well-being are not completely defined. This review summarizes the current body of evidence in both cell culture and animal models that provide insight into the mechanisms by which kefir beverages may protect consumers from enteric infections and improve immune and metabolic health. We believe that readers will gain knowledge helpful for both developing more targeted mechanistic studies and selecting informative outcomes when designing clinical studies.

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“…Manfaat kefir bagi kesehatan diantaranya sebagai antioksidan,antikanker, antihiperglikemik, antidiabetes dan antiinflamasi (Sunarti et al, 2015).…”

Section: Pendahuluanunclassified

Uji Total Bakteri Asam Laktat Pada Minuman Kefir Dengan Kombinasi Sari Buah Jeruk Gerga (Citrus Sp)

2022

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Kefir merupakan produk fermentasi susu yang melibatkan berbagai bakteri asam laktat seperti Lactobacillus kefir, L.parakefir, L. kefiranofaciens dan L. kefirgranum. Peran dari bakteri asam laktat sebagai bakteri probiotik dapat memperbaiki proses pencernaan dan menghambat pertumbuhan bakteri patogen di usus. Jeruk merupakan minuman prebiotik yang membantu bakteri baik diusus. untuk mengetahui apakah kefir dengan kombinasi sari jeruk gerga (Citrus Sp) mengandung bakteri asam laktat dan mengetahui jumlah total bakteri asam laktat. Metode penelitian : metode yang digunakan adalah metode eksperimental. Hasil : hasil total bakteri dari F0 (tanpa penambahan sari jeruk gerga) yaitu sebesar 26,6x106 pada pengenceran 6 dan 24,8x107 pada pengenceran 7, F1 (dengan penambahan sari jeruk gerga 2%) sebesar 26,1x106 pada pengenceran 6 dan 29,3x107 pada pengenceran 7, F2 (dengan penambahan sari jeruk gerga 4%) 26,5x106 pada pengenceran 6 dan 32,1x107 pada pengenceran 7 dan pada F3 (dengan penambahan sari jeruk gerga 6%), 125,6x106 pada pengenceran 6 dan 167,1x107 pada pengenceran 7. hasil penelitian menunjukkan bahwa minuman kefir dengan kombinasi sari jeruk gerga memiliki bakteri asam laktat, dilihat dari total BAL yang dihasilkan.

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The Influence of Goat Milk and Soybean Milk Kefir On IL-6 and Crp Levels in Diabetic Rats

Abstract: Background and Aims: Hyperglycemia increases inflammation in type 2 diabetes mellitus (T2DM).

Cited by 12 publications

References 37 publications

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

Microbiological, chemical, fatty acid and antioxidant characteristics of goat milk kefir enriched with Moringa oleifera leaf powder during storage

The Effects of Kefir and Kefir Components on Immune and Metabolic Physiology in Pre-Clinical Studies: A Narrative Review

Uji Total Bakteri Asam Laktat Pada Minuman Kefir Dengan Kombinasi Sari Buah Jeruk Gerga (Citrus Sp)

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