Assessment of commercial companion animal kefir products for label accuracy of microbial composition and quantity

Inaccurate labelling practices in probiotic products: A regulatory shortfall in Accra, Ghana

The global market for probiotics has witnessed significant growth in recent years, driven by increased interest in their health benefits. However, amidst the substantial expansion of this industry, there are still challenges regarding their quality control, especially in the aspect of labelling accuracy, hence reliability. This study evaluated the labelling accuracy and availability of probiotic products in Ayawaso West Municipality, Accra, Ghana. Using a stratified sampling design, 120 pharmacies within the Municipality were randomly selected and assessed for availability of probiotics and labels scrutinized. Visual inspection of the product labels was carried out utilizing a probiotic product label assessment checklist developed as a guide. The checklist covered information including brand details, probiotic species/strains, cell quantity, ingredients, label claims, dosage instructions and expiration dates. The checklist was based on recommended labelling requirements by the Joint Food and Agriculture Organization of the United Nations and World Health Organization (FAO/WHO) and the Council for Responsible Nutrition (CRN) and International Probiotics Association (IPA). The findings from this study revealed 78.3% of pharmacies in the Ayawaso West Municipality offered probiotic supplements and/or probiotic foods. Disparities in recommended label requirements and the labels of probiotic products found within the Municipality was observed. Labelling issues were more prevalent in probiotic foods than supplements. Compliance for the probiotic supplements was 74% and 44% for the probiotic food. Common issues included lack of essential information like cell quantity or CFU (colony-forming-unit), lack of statement of specific probiotic strain contained in the product, lack of scientific references supporting health claims and un-existing bacteria names. The probiotic foods occasionally stated the genus, and some did not indicate species or strain contained in the product. The study sheds light on the gaps in labelling practices in the probiotic market in Ghana and advocates for greater compliance and proper regulation of probiotics.

Potential of Kefir-Derived Peptides, Probiotics, and Exopolysaccharides for Osteoporosis Management

PURPOSE OF REVIEW

Osteoporosis is a prevalent skeletal disorder in postmenopausal women and older adults. Kefir has gained attention for its potent antioxidative, anti-inflammatory, and immunomodulatory properties. This review consolidates findings on kefir-derived peptides' interventions in osteoporosis models and evaluates the therapeutic potential of kefir components in preventing osteoporosis, thereby enhancing its application in clinical nutrition strategies for osteoporosis management.

RECENT FINDINGS

Kefir-derived peptides exhibit osteoprotective potential in various animal models of osteoporosis, in which several antioxidative and ACE-inhibitory peptides have been shown to promote osteoblast differentiation and mineralization. In addition, emerging evidence supports the role of kefir-derived probiotics and exopolysaccharides (kefiran) in mitigating bone loss. Kefir holds significant promise in the management of osteoporosis due to its unique composition of bioactive components promoting bone health. While research is still in its early stages, evidence suggests kefir's potential as a natural approach to osteoporosis prevention and management.

In vitro fermentation characteristics of dietary fibers using fecal inoculum from dogs consuming commercial or grain kefir

Traditional grain kefir is produced from the fermentation of milk with yeast- and bacteria-containing cultures. To maintain consistency and adhere to food safety guidelines, commercial kefir products are based on starter bacterial cultures. Bacterial profiles of starter vs. grain kefirs differ, and their influence on health effects is unknown. Our objectives were to determine the in vitro fermentation characteristics of common dietary fibers using fecal inoculum from dogs supplemented with kefir or kefir bacterial culture as inoculum. Healthy adult dogs were allotted to one of 3 treatments and supplemented for 14 d (n = 4/treatment): 1) 2% reduced-fat milk treated with lactase (CNTL), 2) starter kefir (S-Kefir), or 3) grain kefir (G-Kefir). After 14 d, fresh fecal samples were collected and frozen in a 20% glycerol solution. For the in vitro experiment, fecal samples were thawed, diluted in an anaerobic diluting solution, and used to inoculate tubes containing semi-defined medium and either cellulose (CEL), pectin (PC), beet pulp (BP), or chicory pulp (CP). Tubes were incubated for 0, 6, 12, or 18 h, with short-chain fatty acids (SCFA), pH, and microbiota measured at each time point. A second in vitro experiment was conducted using similar methods and measurements but with S-Kefir and G-Kefir as inoculum sources. Effects of treatment (inoculum), time, and treatment*time interactions within the fiber source were analyzed statistically using Mixed Models and repeated measures, with P < 0.05 being significant. Using fecal inoculum, BP and PC were rapidly fermented, leading to large pH reductions, SCFA increases, and microbiota shifts. pH change was of greater (P < 0.05) magnitude (PC) and higher (P < 0.05) kinetic rate (CP) when using feces from dogs fed S-Kefir or G-Kefir than controls. Butyrate increases were greater (P < 0.05) in tubes inoculated with G-Kefir feces than in S-Kefir or control feces. When PC and BP were fermented, tubes with S-Kefir feces had greater (P < 0.05) acetate, propionate, and total SCFA increases than G-Kefir or control feces. Fermentations were slower when using kefir cultures as inoculum, but some differences were noted. Bacterial beta diversity and relative abundances shifted over time within each substrate and were unique to the inoculum source. Our data suggest that the activity of kefir bacterial populations differs and that kefir consumption changes the abundance and activity of the fecal microbiota of dogs, justifying in vivo investigation.

A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir

Consumer attention to functional foods containing probiotics is growing because of their positive effects on human health. Kefir is a fermented milk beverage produced by bacteria and yeasts. Given the emerging kefir market, there is an increasing demand for new methodologies to certify product claims such as colony-forming units/g and bacterial taxa. MALDI-TOF MS proved to be useful for the detection/identification of bacteria in clinical diagnostics and agri-food applications. Recently, LC-MS/MS approaches have also been applied to the identification of proteins and proteotypic peptides of lactic acid bacteria in fermented food matrices. Here, we developed an innovative nanoLC-ESI-MS/MS-based methodology for profiling lactic acid bacteria in commercial and artisanal milk kefir products as well as in kefir grains at the genus, species and subspecies level. The proposed workflow enables the authentication of kefir label claims declaring the presence of probiotic starters. An overview of the composition of lactic acid bacteria was also obtained for unlabelled kefir highlighting, for the first time, the great potential of LC-MS/MS as a sensitive tool to assess the authenticity of fermented foods.

Effects of commercial and traditional kefir supplementation on apparent total tract macronutrient digestibility and the fecal characteristics, metabolites, and microbiota of healthy adult dogs

Kefir is a fermented dairy beverage that has been consumed by humans for centuries, but poorly studied in pets. The objective of this study was to determine the effects of commercial or traditional kefir supplementation on apparent total tract macronutrient digestibility (ATTD) and fecal characteristics, microbiota populations, and metabolite and immunoglobulin (Ig) A concentrations of healthy adult dogs. Twelve healthy adult dogs (5.67 ± 1.72 yr, 7.27 ± 1.15 kg) were used in a replicated 3 × 3 Latin square design (n = 12/group). All dogs were fed a commercial diet and allotted to 1 of 3 treatments (60 mL/d): 2% reduced-fat milk treated with lactase [CNTL; 4.57E + 03 lactic acid bacteria (LAB) colony-forming units (CFU)/mL], commercial kefir (C-Kefir; 6.95E + 04 LAB CFU/mL), or traditional kefir brewed daily from 2% reduced-fat milk and kefir grains (T-Kefir; 1.79E + 09 LAB CFU/mL). The experiment was composed of three 28-d periods, with each consisting of a 22-d transition phase, a 5-d fecal collection phase, and 1 d for blood collection. Fecal samples were collected for determination of ATTD and fecal pH, dry matter, microbiota, and metabolite, and IgA concentrations. Data were analyzed using the Mixed Models procedure of SAS 9.4. The main effects of treatment were tested, with significance set at P ≤ 0.05 and trends set at P ≤ 0.10. Kefir products differed in microbial density and profile, but fecal microbiota populations were weakly impacted. Bacterial alpha diversity tended to be greater (P = 0.10) in dogs fed T-Kefir than those fed CNTL. Bacterial beta diversity analysis identified a difference (P < 0.0004) between dogs-fed CNTL and those fed C-Kefir. Dogs-fed C-Kefir tended to have a greater (P = 0.06) relative abundance of Fusobacteriota than those fed CNTL or T-Kefir. Dogs-fed T-Kefir had a greater (P < 0.0001) relative abundance of Lactococcus than those fed CNTL or C-Kefir. Dogs-fed T-Kefir also tended to have a lower (P = 0.09) relative abundance of Escherichia Shigella and greater (P = 0.09) relative abundance of Candidatus stoquefichus than dogs-fed CNTL or C-Kefir. Dogs-fed C-Kefir tended to have lower (P = 0.08) fecal valerate concentrations than those fed CNTL or T-Kefir. All other measures were unaffected by kefir treatments. Our results suggest that kefir supplementation had minor effects on the fecal microbiota populations and fecal metabolite concentrations of healthy adult dogs without impacting ATTD, fecal characteristics, or fecal IgA concentrations.

Microbiological Testing of Probiotic Preparations

Probiotic microorganisms that are potentially beneficial to the health of the host are commercially available in a great variety of products. Not all microorganism strains present in products have proven beneficial to the health properties. These products include not only foodstuffs but also dietary supplements, food for special medical purposes, medicinal products, as well as cosmetics and medical devices. These products contain from one to a dozen bacterial strains of the same or different species and sometimes also fungal strains. Since the pro-health effects of probiotics depend on a specific strain, the number of its cells in a dose, and the lack of pathogenic microorganisms, it is extremely important to control the quality of probiotics. Depending on the classification of a given product, its form, and its content of microorganisms, the correct determination of the number of microorganisms and their identification is crucial. This article describes the culture-dependent and culture-independent methods for testing the contents of probiotic microorganisms, in addition to biochemical and genetic methods of identification. The microbiological purity requirements for various product categories are also presented. Due to numerous reports on the low quality of probiotic products available on the market, it is important to standardise research methods for this group of products and to increase the frequency of inspections of these products.

Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?

Traditional kefir, which is claimed for health-promoting properties, is made from natural grain-based kefir, while commercial kefirs are made of defined mixtures of microorganisms. Here, approaches are described how to discriminate commercial and traditional kefirs. These two groups of kefirs were characterized by in-depth analysis on the taxonomic and functional level. Cultivation-independent targeted qPCR as well as next-generation sequencing (NGS) proved a completely different microbial composition in traditional and commercial kefirs. While in the traditional kefirs, Lactobacillus kefiranofaciens was the dominant bacterial species, commercial kefirs were dominated by Lactococcus lactis. Volatile organic compounds (VOCs) analysis using headspace-gas chromatography-ion mobility spectrometry also revealed drastic differences between commercial and traditional kefirs; the former built a separate cluster together with yogurt samples. Lactose and galactose concentrations in commercial kefirs were considerably higher than in traditional kefirs, which is important regarding their health properties for people who have specific intolerances. In summary, the analyzed commercial kefirs do not resemble the microbial community and metabolite characteristics of traditional grain-based kefir. Thus, they may deliver different functional effects to the consumers, which remain to be examined in future studies.

Perspectives and Advances in Probiotics and the Gut Microbiome in Companion Animals

As the number of households that raise dogs and cats is increasing, there is growing interest in animal health. The gut plays an important role in animal health. In particular, the microbiome in the gut is known to affect both the absorption and metabolism of nutrients and the protective functions of the host. Using probiotics on pets has beneficial effects, such as modulating the immune system, helping to reduce stress, protecting against pathogenic bacteria and developing growth performance. The goals of this review are to summarize the relationship between probiotics/the gut microbiome and animal health, to feature technology used for identifying the diversity of microbiota composition of canine and feline microbiota, and to discuss recent reports on probiotics in canines and felines and the safety issues associated with probiotics and the gut microbiome in companion animals.

A qRT-PCR Method Capable of Quantifying Specific Microorganisms Compared to NGS-Based Metagenome Profiling Data

Metagenome profiling research using next-generation sequencing (NGS), a technique widely used to analyze the diversity and composition of microorganisms living in the human body, especially the gastrointestinal tract, has been actively conducted, and there is a growing interest in the quantitative and diagnostic technology for specific microorganisms. According to recent trends, quantitative real-time PCR (qRT-PCR) is still a considerable technique in detecting and quantifying bacteria associated with the human oral and nasal cavities, due to the analytical cost and time burden of NGS technology. Here, based on NGS metagenome profiling data produced by utilizing 100 gut microbiota samples, we conducted a comparative analysis for the identification and quantification of five bacterial genera (Akkermansia, Bacteroides, Bifidobacterium, Phascolarctobacterium, and Roseburia) within same metagenomic DNA samples through qRT-PCR assay in parallel. Genus-specific primers, targeting the particular gene of each genus for qRT-PCR assay, allowed a statistically consistent quantification pattern with the metagenome profiling data. Furthermore, results of bacterial identification through Sanger validation demonstrated the high genus-specificity of each primer set. Therefore, our study suggests that an approach to quantifying specific microorganisms by applying the qRT-PCR method can compensate for the concerns (potential issues) of NGS while also providing efficient benefits to various microbial industries.

Utilizing Probiotics for the Prevention and Treatment of Gastrointestinal Diseases

Probiotics are heavily advertised to promote a healthy gastrointestinal tract and boost the immune system. This review article summarizes the history and diversity of probiotics, outlines conventional in vitro assays and in vivo models, assesses the pharmacologic effects of probiotic and pharmaceutical co-administration, and the broad impact of clinical probiotic utilization for gastrointestinal disease indications.

Commercial kefir products assessed for label accuracy of microbial composition and density

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Using 16S rRNA gene sequencing combined with traditional plating techniques offers greater label accuracy testing of commercial fermented foods than plating alone.

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The Loop sequencing method allows for high-throughput identification of species-level bacterial taxa present in fermented foods.

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Although a moderate level of label accuracy was observed, some bacterial species, including Streptococcus salivarius and Lactobacillus paracasei, were detected in 4 of 5 products yet not claimed on labels.

Kefirs are fermented beverages containing yeast and bacteria produced by the fermentation of water or milk with kefir grains. Because microorganism density may influence a product's health benefits, label accuracy regarding viable bacterial density and taxonomy of fermented foods is important. In this study, the microbiota of 5 commercial kefir products were measured quantitatively using standard plating techniques and characterized using high-resolution, long-read 16S rRNA gene amplicon sequencing. To enumerate viable lactic acid bacteria, 2 lots of each product were plated on de Man, Rogosa and Sharpe agar upon opening and following 14 d and incubated under anaerobic and aerobic conditions. Results revealed that 66% of products with a guaranteed count of colony-forming units per gram overstated microorganism density by at least 1 log, with only product E exceeding 1 × 10⁹ cfu/g. Sequencing results demonstrated moderate product label accuracy in regard to taxonomy, yet several products contained bacterial species above the minimum detectable threshold (0.001% relative abundance) that were not included on the labels (e.g., Streptococcus salivarius, Lactobacillus paracasei). Our results demonstrate a moderate level of labeling accuracy for commercial kefir products intended for human consumption. Regulatory agencies and consumers must continue to scrutinize these products and demand a higher level of accuracy and quality.