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Can H, Chanumolu SK, Nielsen BD, Alvarez S, Naldrett MJ, Ünlü G, Otu HH. Integration of Meta-Multi-Omics Data Using Probabilistic Graphs and External Knowledge. Cells 2023; 12:1998. [PMID: 37566077 PMCID: PMC10417344 DOI: 10.3390/cells12151998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 07/11/2023] [Accepted: 08/02/2023] [Indexed: 08/12/2023] Open
Abstract
Multi-omics has the promise to provide a detailed molecular picture of biological systems. Although obtaining multi-omics data is relatively easy, methods that analyze such data have been lagging. In this paper, we present an algorithm that uses probabilistic graph representations and external knowledge to perform optimal structure learning and deduce a multifarious interaction network for multi-omics data from a bacterial community. Kefir grain, a microbial community that ferments milk and creates kefir, represents a self-renewing, stable, natural microbial community. Kefir has been shown to have a wide range of health benefits. We obtained a controlled bacterial community using the two most abundant and well-studied species in kefir grains: Lentilactobacillus kefiri and Lactobacillus kefiranofaciens. We applied growth temperatures of 30 °C and 37 °C and obtained transcriptomic, metabolomic, and proteomic data for the same 20 samples (10 samples per temperature). We obtained a multi-omics interaction network, which generated insights that would not have been possible with single-omics analysis. We identified interactions among transcripts, proteins, and metabolites, suggesting active toxin/antitoxin systems. We also observed multifarious interactions that involved the shikimate pathway. These observations helped explain bacterial adaptation to different stress conditions, co-aggregation, and increased activation of L. kefiranofaciens at 37 °C.
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Affiliation(s)
- Handan Can
- Department of Electrical and Computer Engineering, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Sree K. Chanumolu
- Department of Electrical and Computer Engineering, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Barbara D. Nielsen
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Michael J. Naldrett
- Proteomics and Metabolomics Facility, Nebraska Center for Biotechnology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Gülhan Ünlü
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
- Department of Chemical and Biological Engineering, University of Idaho, Moscow, ID 83844, USA
- School of Food Science, Washington State University, Pullman, WA 99164, USA
| | - Hasan H. Otu
- Department of Electrical and Computer Engineering, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
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Dong X, Shu G, Kang J, Zhang Q, Ma L, Zhang M, Chen H, Wan H. Microbial Diversity of Six Commercially Available Kefir Grains. Acta Universitatis Cibiniensis. Series E: Food Technology 2022; 26:287-292. [DOI: 10.2478/aucft-2022-0023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains. In this study, six commercially available natural kefir grains were used as raw materials to explore their microbial diversity by metagenomics. The results showed that there were 14794 genes in 6 kinds of natural kefir grains, and the number of unique genes of X1, X2, X3, X4, X5, X6 were 111, 11, 0, 1899, 552, 1, respectively. From the relative abundance table of boundary, phylum, class, order, family, genus and species, the microbial diversity at each level was analyzed.The two dominant genera at the genus level are Lactobacillus and Lactococcus, and the dominant species at the species level are Lactococcus lactis and Lactococcus kefiranofaciens, Lactococcus crispatus, and Lactococcus helveticus, etc. Species distribution and species diversity of each sample were analyzed by species heat map, principal component analysis and non-metric multidimensional calibration methods. The results showed that the microbial diversity of natural kefir grains from 6 different sources were different. The research can provide reference for the development and application of natural kefir grains in the field of dairy products.
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Liu S, Lu SY, Qureshi N, Enshasy HAE, Skory CD. Antibacterial Property and Metagenomic Analysis of Milk Kefir. Probiotics Antimicrob Proteins 2022; 14:1170-1183. [PMID: 35995909 DOI: 10.1007/s12602-022-09976-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/04/2022] [Indexed: 12/25/2022]
Abstract
Milk kefir fermentation has been used in households for generations. Consumption of milk kefir has been associated with various health benefits, presumably from the probiotics of yeast and bacteria that make up the kefir grains. In addition, many of the microbes are known to produce novel antimicrobial compounds that can be used for other applications. The microbes living inside kefir grains differ significantly depending on geographical location and production methods. In this study, we aimed to use metagenomic analysis of fermented milk by using three different kefir grains (kefir 1, kefir 2, and kefir 3) from different US sources. We analyzed the microbial compositions of the three milk fermentation samples. This study revealed that each sample contains unique and distinct groups of microbes, kefir 1 showed the least diversity, and kefir 3 showed the highest diversity. Kefir 3 is rich in Proteobacteria while kefir 2 is dominated by the Firmicutes. Using bacterial indicator growth analyses carried out by continuous readings from microplate-based bioreactor assays suggested that kefir 2 fermentation filtrate has higher antibacterial property. We have screened 30 purified cultures of kefir 2 sample and isolated two lactic acid bacteria strains with higher antibacterial activities; the two strains were identified as Leuconostoc mesenteroides 28-1 and Lentilactobacillus kefiri 25-2 by 16S genomic PCR with confirmed antibacterial activities of fermentation filtrate after growing under both aerobic and anaerobic conditions.
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Affiliation(s)
- Siqing Liu
- Agricultural Research Service, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N University St, Peoria, IL, 61604, USA.
| | - Shao-Yeh Lu
- Agricultural Research Service, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N University St, Peoria, IL, 61604, USA
| | - Nasib Qureshi
- Bioenergy Research Unit, Agricultural Research Service, National Center for Agricultural Utilization Research, USDA, 1815 N University St, Peoria, IL, 61604, USA
| | - Hesham A El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Johor Bahru, Malaysia.,City of Scientific Research and Technology Applications (SRTA), New Burge Al Arab, Alexandria, 21934, Egypt
| | - Chris D Skory
- Agricultural Research Service, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N University St, Peoria, IL, 61604, USA
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Moure MC, Pérez Torrado R, Garmendia G, Vero S, Querol A, Alconada T, León Peláez Á. Characterization of kefir yeasts with antifungal capacity against Aspergillus species. Int Microbiol 2022. [PMID: 36370206 DOI: 10.1007/s10123-022-00296-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 08/11/2022] [Accepted: 10/30/2022] [Indexed: 11/15/2022]
Abstract
Kefir is a fermented probiotic drink obtained by placing kefir granules in a suitable substrate. The kefir granules are a consortium of bacteria and yeasts embedded in a exopolysaccharide matrix. The aim of this research was the isolation and identification of yeasts from kefir of different origin, the evaluation of their antifungal capacity against Aspergillus spp., and the characterization of virulence related traits. Using RFLP of ITS1/ITS4 region, D1/D2 region sequencing, and RAPD techniques, 20 kefir isolates were identified as Geotrichum candidum, Pichia kudriavzevii, Pichia membranifaciens, Saccharomyces cerevisiae, and Candida ethanolica. Their antifungal capacity was evaluated by their conidia germination reduction, which allowed the selection of eight isolates with high to moderate conidia germination reduction against Aspergillus flavus and Aspergillus parasiticus. Furthermore, these selected isolates showed growth inhibition on contact in the dual culture assay for both Aspergillus species and 3 of them-belonging to S. cerevisiae and P. kudriavzevii species-generated volatile organic compounds which significantly affected the growth of both fungi. For the evaluation of virulence-related traits, growth at high temperatures, enzymatic activities, and the adhesion to Caco-2 cells were analyzed. The isolates did not present more than one positive virulence-related trait simultaneously. In particular, it is important to highlight that the adhesion capacity to the model of intestinal barrier was extremely low for all of them. According to the results obtained, further studies would be of interest for the possible use of these promising yeasts as biocontrol agents against fungi in food.
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Nastar Marcillo DA, Olmedo Galarza V, Pinto Mosquera NS, Espín Valladares RDC, Núñez Pérez J, Pais-chanfrau JM. Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules. Fermentation 2022; 8:500. [DOI: 10.3390/fermentation8100500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goat cheeses are in high demand. However, goat cheese generates goat milk whey with high contamination loads, and, therefore, it must be adequately treated before being discharged into ecosystems. This research aims to use a mixture of tree tomato, common strawberry juices, and goat’s milk whey, to be statically fermented by milk and water kefir grains (WKG) for 48 h. For this, a dual mixture design of L-optimal response surface methodology was carried out to find the conditions that maximized all the responses evaluated (lactic-acid bacteria and yeasts concentrations and the overall acceptability assessed on a 7-point scale). Experiments were carried out in San Gabriel, Ecuador. Temperatures during the day and night were 20.2 ± 0.3 °C and 18.7 ± 0.3 °C, respectively. Three conditions were selected, where the highest response values were reached. Complementary experiments demonstrated the validity of the models. When comparing the results of the present study with similar ones carried out previously, higher values were observed in the concentration of yeasts, which seems related to the presence of the WKG. It is concluded that they could be suitable functional beverage candidates.
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Alves E, Gregório J, Rijo P, Rosado C, Rodrigues LM. The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin. Life (Basel) 2022; 12:1075. [PMID: 35888163 DOI: 10.3390/life12071075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 11/17/2022]
Abstract
Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin's barrier function. This benefit likely results from the productive activity of lactic acid bacteria during kefir fermentation. Lactic acid is naturally present in the skin, and actively contributes to epidermal water dynamics and "barrier." Few studies have been conducted regarding the impact of probiotic consumption in human epidermal water homeostasis. Therefore, this study was designed to explore the impact of the regular consumption of kefir on the skin water dynamics in a group of participants with healthy skin. Participants (n = 27) were healthy female volunteers from whom twelve consumed 100 mL of kefir every day for eight weeks as part of their diet. The remaining (untreated) participants served as the control group. Epidermal water balance was assessed by measuring transepidermal water loss (TEWL) and stratum corneum (SC) hydration on three different occasions-at baseline (T0), after four weeks (T4) and after eight weeks (T8) of interventive kefir consumption. Our study revealed a significant reduction in TEWL (p = 0.043) in the kefir group after eight weeks of regular consumption. In the same period, no differences were found for TEWL in the control group (p = 0.997). Regarding hydration, skin dryness was progressive in the control group, with a significant reduction in SC hydration (p = 0.002) at T8 in comparison to T0. In the kefir group, SC hydration was preserved between T0 and T8 (p = 0.997), which we believe to be related to epidermal "barrier" reinforcement. Our study seems to confirm that the regular consumption of kefir does improve cutaneous water balance even in healthy skin.
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Malta SM, Batista LL, Silva HCG, Franco RR, Silva MH, Rodrigues TS, Correia LIV, Martins MM, Venturini G, Espindola FS, da Silva MV, Ueira-Vieira C. Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster. Sci Rep 2022; 12:11065. [PMID: 35773306 PMCID: PMC9246878 DOI: 10.1038/s41598-022-15297-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 06/22/2022] [Indexed: 01/10/2023] Open
Abstract
Alzheimer’s disease (AD) is the most common form of dementia in the elderly, affecting cognitive, intellectual, and motor functions. Different hypotheses explain AD’s mechanism, such as the amyloidogenic hypothesis. Moreover, this disease is multifactorial, and several studies have shown that gut dysbiosis and oxidative stress influence its pathogenesis. Knowing that kefir is a probiotic used in therapies to restore dysbiosis and that the bioactive peptides present in it have antioxidant properties, we explored its biotechnological potential as a source of molecules capable of modulating the amyloidogenic pathway and reducing oxidative stress, contributing to the treatment of AD. For that, we used Drosophila melanogaster model for AD (AD-like flies). Identification of bioactive peptides in the kefir sample was made by proteomic and peptidomic analyses, followed by in vitro evaluation of antioxidant and acetylcholinesterase inhibition potential. Flies were treated and their motor performance, brain morphology, and oxidative stress evaluated. Finally, we performed molecular docking between the peptides found and the main pathology-related proteins in the flies. The results showed that the fraction with the higher peptide concentration was positive for the parameters evaluated. In conclusion, these results revealed these kefir peptide-rich fractions have therapeutic potential for AD.
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Affiliation(s)
- Serena Mares Malta
- Institute of Biotechnology, Federal University of Uberlândia, Uberlândia, MG, Brazil. .,Laboratory of Genetics, Institute of Biotechnology, Federal University of Uberlândia, Acre Street, 2E building, room 230, Uberlândia, MG, 38405-319, Brazil.
| | | | | | | | | | | | | | - Mário Machado Martins
- Institute of Biotechnology, Federal University of Uberlândia, Uberlândia, MG, Brazil
| | - Gabriela Venturini
- Laboratório de Genética e Cardiologia Molecular-LIM-13, Instituto do Coração (InCor), Hospital das Clinicas HCFMUSP, Faculdade de Medicina, Universidade de São Paulo, São Paulo, Brazil
| | | | - Murilo Vieira da Silva
- Pró-Reitoria de Pesquisa e Pós-Graduação, Universidade Federal de Uberlândia, Uberlândia, MG, Brazil
| | - Carlos Ueira-Vieira
- Institute of Biotechnology, Federal University of Uberlândia, Uberlândia, MG, Brazil. .,Laboratory of Genetics, Institute of Biotechnology, Federal University of Uberlândia, Acre Street, 2E building, room 230, Uberlândia, MG, 38405-319, Brazil.
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Avila-reyes SV, Márquez-morales CE, Moreno-león GR, Jiménez-aparicio AR, Arenas-ocampo ML, Solorza-feria J, García-armenta E, Villalobos-espinosa JC. Comparative Analysis of Fermentation Conditions on the Increase of Biomass and Morphology of Milk Kefir Grains. Applied Sciences 2022; 12:2459. [DOI: 10.3390/app12052459] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Kefir grains represent a symbiotic association group of yeasts, lactic acid bacteria and acetic acid bacteria within an exopolysaccharide and protein matrix known as kefiran. The mechanism of growth of a biomass of kefir after successive fermentations and optimal conditions is not well understood yet. Biomass growth kinetics were determined to evaluate the effects of temperatures (10 °C to 40 °C) and different substrates, such as monosaccharides (fructose, galactose, glucose), disaccharides (lactose, saccharose) and polysaccharides (Agave angustifolia fructans) at 2%, in reconstituted nonfat milk powder at 10% (w/v) and inoculated with 2% of milk kefir grain (105 CFU/g), after determining the pH kinetics. The best conditions of temperature and substrates were 20 °C and fructans and galactose. An increase in cells, grain sizes and a change in the morphology of the granules with the best substrates were observed using environmental scanning electron microscopy, confocal laser scanning microscopy and Image Digital Analysis (IDA). Kefir grains with agave fructans as their carbon source showed the higher fractal dimension (2.380), related to a greater co-aggregation ability of LAB and yeasts, and increase the formation of exopolysaccharides and the size of the kefir grains, which opens new application possibilities for the use of branched fructans as a substrate for the fermentation of milk kefir grains for the enhancement of cellular biomasses and exopolysaccharide production, as well as IDA as a characterization tool.
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González-Orozco BD, García-Cano I, Jiménez-Flores R, Alvárez VB. Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects. J Dairy Sci 2022; 105:3703-3715. [DOI: 10.3168/jds.2021-21382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 01/10/2022] [Indexed: 11/19/2022]
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Falsoni RMP, Moraes FDSA, Rezende MSD, Silva CLD, Andrade TUD, Brasil GA, Lima EMD. Pretreatment with water kefir reduces the development of acidified ethanol-induced gastric ulcers. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e191046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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Song X, Fu H, Chen W. Effects of Flammulina velutipes polysaccharides on quality improvement of fermented milk and antihyperlipidemic on streptozotocin-induced mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104834] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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Köhler S, Schmacht M, Troubounis AHL, Ludszuweit M, Rettberg N, Senz M. Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception. Front Microbiol 2021; 12:732019. [PMID: 35910583 PMCID: PMC9336596 DOI: 10.3389/fmicb.2021.732019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 10/11/2021] [Indexed: 11/25/2022] Open
Abstract
A process development from a traditional grain-based fermentation to a defined water kefir fermentation using a co-culture of one lactic acid bacterium and one yeast was elaborated as a prerequisite for an industrially scalable, controllable, and reproducible process. Further, to meet a healthy lifestyle, a low ethanol-containing product was aimed for. Five microbial strains—Hanseniaspora valbyensis, Dekkera bruxellensis, Saccharomyces cerevisiae, Liquorilactobacillus nagelii, and Leuconostoc mesenteroides—were used in pairs in order to examine their influence on the fermentation progress and the properties of the resulting water kefir products against grains as a control. Thereby, the combination of H. valbyensis and L. mesenteroides provided the best-rated water kefir beverage in terms of taste and low ethanol concentrations at the same time. As a further contribution to harmonization and reduction of complexity, the usage of dried figs in the medium was replaced by fig syrup, which could have been proven as an adequate substitute. However, nutritional limitations were faced afterward, and thus, an appropriate supplementation strategy for yeast extract was established. Finally, comparative trials in 5-L scale applying grains as well as a defined microbial consortium showed both water kefir beverages characterized by a pH of 3.14, and lactic acid and aromatic sensory properties. The product resulting from co-culturing outperformed the grain-based one, as the ethanol level was considerably lower in favor of an increased amount of lactic acid. The possibility of achieving a water kefir product by using only two species shows high potential for further detailed research of microbial interactions and thus functionality of water kefir.
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Affiliation(s)
- Sarah Köhler
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Maximilian Schmacht
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
- Technische Universität Berlin, Faculty III Process Sciences, Chair of Bioprocess Engineering, Institute of Biotechnology, Berlin, Germany
- *Correspondence: Maximilian Schmacht,
| | - Aktino H. L. Troubounis
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Marie Ludszuweit
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Nils Rettberg
- Research Institute for Beer and Beverage Analysis, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
| | - Martin Senz
- Department Bioprocess Engineering and Applied Microbiology, Research and Teaching Institute for Brewing (VLB) in Berlin, Berlin, Germany
- Martin Senz,
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Carvalho APAD, Conte-junior CA. Food-derived biopolymer kefiran composites, nanocomposites and nanofibers: Emerging alternatives to food packaging and potentials in nanomedicine. Trends Food Sci Technol 2021; 116:370-86. [DOI: 10.1016/j.tifs.2021.07.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Gruskiene R, Bockuviene A, Sereikaite J. Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. Molecules 2021; 26:4601. [PMID: 34361753 DOI: 10.3390/molecules26154601] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/08/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.
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Begunova AV, Savinova OS, Moiseenko KV, Glazunova OA, Rozhkova IV, Fedorova TV. Characterization and Functional Properties of Lactobacilli Isolated from Kefir Grains. APPL BIOCHEM MICRO+ 2021. [DOI: 10.1134/s0003683821040037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Alves V, Scapini T, Camargo AF, Bonatto C, Stefanski FS, Pompeu de Jesus E, Techi Diniz LG, Bertan LC, Maldonado RR, Treichel H. Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition. Lebensm Wiss Technol 2021; 145:111364. [DOI: 10.1016/j.lwt.2021.111364] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Batista LL, Malta SM, Guerra Silva HC, Borges LDF, Rocha LO, da Silva JR, Rodrigues TS, Venturini G, Padilha K, da Costa Pereira A, Espindola FS, Ueira-Vieira C. Kefir metabolites in a fly model for Alzheimer's disease. Sci Rep 2021; 11:11262. [PMID: 34045626 PMCID: PMC8160324 DOI: 10.1038/s41598-021-90749-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Accepted: 05/17/2021] [Indexed: 02/04/2023] Open
Abstract
Alzheimer's Disease (AD) is the most common cause of dementia among elderly individuals worldwide, leading to a strong motor-cognitive decline and consequent emotional distress and codependence. It is traditionally characterized by amyloidogenic pathway formation of senile plaques, and recent studies indicate that dysbiosis is also an important factor in AD's pathology. To overcome dysbiosis, probiotics-as kefir-have shown to be a great therapeutic alternative for Alzheimer's disease. In this present work, we explored kefir as a probiotic and a metabolite source as a modulator of microbiome and amyloidogenic pathway, using a Drosophila melanogaster model for AD (AD-like flies). Kefir microbiota composition was determined through 16S rRNA sequencing, and the metabolome of each fraction (hexane, dichloromethane, ethyl acetate, and n-butanol) was investigated. After treatment, flies had their survival, climbing ability, and vacuolar lesions accessed. Kefir and fraction treated flies improved their climbing ability survival rate and neurodegeneration index. In conclusion, we show that kefir in natura, as well as its fractions may be promising therapeutic source against AD, modulating amyloidogenic related pathways.
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Affiliation(s)
| | - Serena Mares Malta
- Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlândia, Brazil
| | | | | | - Lays Oliveira Rocha
- Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlândia, Brazil
| | | | | | | | - Kallyandra Padilha
- Laboratory of Genetics and Molecular Cardiology, Heart Institute, University of São Paulo Medical School, São Paulo, SP, Brazil
| | | | | | - Carlos Ueira-Vieira
- Institute of Biotechnology, Universidade Federal de Uberlândia, Uberlândia, Brazil.
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19
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Azizi NF, Kumar MR, Yeap SK, Abdullah JO, Khalid M, Omar AR, Osman MA, Mortadza SAS, Alitheen NB. Kefir and Its Biological Activities. Foods 2021; 10:1210. [PMID: 34071977 DOI: 10.3390/foods10061210] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/07/2021] [Accepted: 04/10/2021] [Indexed: 02/01/2023] Open
Abstract
Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
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20
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Alves E, Ntungwe EN, Gregório J, Rodrigues LM, Pereira-Leite C, Caleja C, Pereira E, Barros L, Aguilar-Vilas MV, Rosado C, Rijo P. Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability. Foods 2021; 10:1057. [PMID: 34064868 PMCID: PMC8150857 DOI: 10.3390/foods10051057] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/03/2021] [Accepted: 05/07/2021] [Indexed: 11/27/2022] Open
Abstract
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.
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Affiliation(s)
- Emília Alves
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Epole N. Ntungwe
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - João Gregório
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Luis M. Rodrigues
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Catarina Pereira-Leite
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- LAQV, REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - M. Victorina Aguilar-Vilas
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Catarina Rosado
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Patrícia Rijo
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
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21
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de Almeida Brasiel PG, Dutra Medeiros J, Barbosa Ferreira Machado A, Schuchter Ferreira M, Gouveia Peluzio MDC, Potente Dutra Luquetti SC. Microbial community dynamics of fermented kefir beverages changes over time. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12759] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Julliane Dutra Medeiros
- Faculty of Biological and Agricultural Sciences Mato Grosso State University Alta FlorestaBrazil
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22
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Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother 2021; 133:110974. [PMID: 33186795 PMCID: PMC7655491 DOI: 10.1016/j.biopha.2020.110974] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/26/2020] [Accepted: 11/01/2020] [Indexed: 12/14/2022] Open
Abstract
Coronavirus disease 2019 (COVID-19) is an infectious disease caused by a recently discovered coronavirus termed 'severe acute respiratory syndrome coronavirus 2' (SARS-CoV-2). Several scholars have tested antiviral drugs and compounds to overcome COVID-19. 'Kefir' is a fermented milk drink similar to a thin yogurt that is made from kefir grains. Kefir and its probiotic contents can modulate the immune system to suppress infections from viruses (e.g., Zika, hepatitis C, influenza, rotaviruses). The antiviral mechanisms of kefir involve enhancement of macrophage production, increasing phagocytosis, boosting production of cluster of differentiation-positive (CD4+), CD8+, immunoglobulin (Ig)G+ and IgA+ B cells, T cells, neutrophils, as well as cytokines (e.g., interleukin (IL)-2, IL-12, interferon gamma-γ). Kefir can act as an anti-inflammatory agent by reducing expression of IL-6, IL-1, TNF-α, and interferon-γ. Hence, kefir might be a significant inhibitor of the 'cytokine storm' that contributes to COVID-19. Here, we review several studies with a particular emphasis on the effect of kefir consumption and their microbial composition against viral infection, as well as discussing the further development of kefir as a protective supplementary dietary against SARS-CoV-2 infection via modulating the immune response.
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Affiliation(s)
- Reham Samir Hamida
- Molecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, Egypt.
| | - Ashwag Shami
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Mohamed Abdelaal Ali
- Biotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia.
| | - Zakiah Nasser Almohawes
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Afrah E Mohammed
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
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23
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Andrade TUD, Schumacker KS, Schumacker KS, Coutinho G, Rezende MS, Ronchi SN, Kalil IC, Silva-Cutini MDA, Lima EMD, Maia JF, Brasil GA. Chronic and acute effects of kefir: the role of angiotensin converting enzyme inhibition instead of nitric oxide balance. BRAZ J PHARM SCI 2021. [DOI: 10.1590/s2175-97902020000419177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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24
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Brasiel PGDA, Dutra Luquetti SCP, Peluzio MDCG, Novaes RD, Gonçalves RV. Preclinical Evidence of Probiotics in Colorectal Carcinogenesis: A Systematic Review. Dig Dis Sci 2020; 65:3197-3210. [PMID: 31960202 DOI: 10.1007/s10620-020-06062-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Accepted: 01/09/2020] [Indexed: 12/24/2022]
Abstract
BACKGROUND Colorectal cancer, the second major cause of cancer deaths, imposes a major health burden worldwide. There is growing evidence that supports that the use of probiotics is effective against various diseases, especially in gastrointestinal diseases, including the colorectal cancer, but the differences between the strains, dose, and frequency used are not yet clear. AIMS To perform a systematic review to compile the results of studies carried out in animal models and investigated the effect of probiotics on colorectal carcinogenesis. METHODS Studies were selected in PubMed/MEDLINE and Scopus according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Search filters were developed using three parameters: probiotics, colorectal cancer, and animal model. RESULTS From a structured search, we discovered 34 original articles and submitted them to a risk of bias analysis using SYRCLE's tool. The studies show a great diversity of models, most were conducted in rats (55.8%) and used 1,2 dimethylhydrazine as the drug to induce colorectal carcinogenesis (61.7%). The vast majority of trials investigated Lactobacillus (64%) and Bifidobacterium (29.4%) strains. Twenty-six (86.6%) studies found significant reduction in lesions or tumors in the animals that received probiotics. The main methodological limitation was the insufficient amount of information for the adequate reproducibility of the trials, which indicated a high risk of bias due to incomplete characterization of the experimental design. CONCLUSIONS The different probiotics' strains showed anti-carcinogenic effect, reduced the development of lesions and intestinal tumors, antioxidant and immunomodulatory activity, and reduced fecal bacterial enzymes.
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Affiliation(s)
| | | | | | - Rômulo Dias Novaes
- Department of Structural Biology, Federal University of Alfenas, Alfenas, MG, Brazil
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25
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Zongo O, Cruvellier N, Leray F, Bideaux C, Lesage J, Zongo C, Traoré Y, Savadogo A, Guillouet S. Physicochemical composition and fermentation kinetics of a novel Palm Sap-based Kefir Beverage from the fermentation of Borassus aethiopum Mart. fresh sap with kefir grains and ferments. Scientific African 2020. [DOI: 10.1016/j.sciaf.2020.e00631] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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26
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Marques VD, Franzolin MR, Sanabani SS, Vigerelli H, Piazza RMF, Pimenta DC, Venâncio T, Neves IV, de Sousa Silva HG, Dos Santos Courrol D, Mendonça-Previato L, Previato JO, Jorge SAC, de Oliveira Domingos M. A new class of antimicrobial molecules derived from kefir, effective against Pseudomonas aeruginosa and methicillin resistant Staphylococcus aureus (MRSA) strains. Sci Rep 2020; 10:17434. [PMID: 33060654 DOI: 10.1038/s41598-020-73651-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Accepted: 09/18/2020] [Indexed: 11/10/2022] Open
Abstract
Many studies have linked the antimicrobial properties of kefir with the presence of bacteriocins and organic acids. In the present work, results obtained from bacteriostatic and bactericidal studies, and from RP-HPLC, Mass Spectrometry and proton NMR analysis, show that a sample of milk kefir grains is able to produce an antimicrobial fraction, denoted FK-1000, composed of sugars and amino acids, predominantly polymers of alanine, doublets of tyrosine and phenylalanine. Since this fraction is a lyophilized product whose molecular profile is different from bacteriocins and simple carboxylic acids, its antimicrobial effect cannot be attributed to these molecules, or to alcohols or hydrogen peroxide. The fraction is bactericidal against weak-acid-resistant MRSA and weak-acid resistant P. aeruginosa at pH 5, and is bacteriostatic against both pathogens at pH 7. In combination formulation, the FK-1000 fraction is able to increase fivefold the effect of streptomycin against P. aeruginosa and it is not toxic to human epithelial cells at antimicrobial concentrations. 16 S rRNA microbiota analysis of antimicrobial-producing and non-producing kefir grains demonstrated that they are distinct. In summary, the results indicate that milk kefir grains can produce different classes of molecules with potent antibiotic activity against resistant bacteria.
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27
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Sindi A, Badsha MB, Ünlü G. Bacterial Populations in International Artisanal Kefirs. Microorganisms 2020; 8:E1318. [PMID: 32872546 DOI: 10.3390/microorganisms8091318] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/12/2020] [Accepted: 08/27/2020] [Indexed: 12/17/2022] Open
Abstract
Artisanal kefir is a traditional fermented dairy product made using kefir grains. Kefir has documented natural antimicrobial activity and health benefits. A typical kefir microbial community includes lactic acid bacteria (LAB), acetic acid bacteria, and yeast among other species in a symbiotic matrix. In the presented work, the 16S rRNA gene sequencing was used to reveal bacterial populations and elucidate the diversity and abundance of LAB species in international artisanal kefirs from Fusion Tea, Britain, the Caucuses region, Ireland, Lithuania, and South Korea. Bacterial species found in high abundance in most artisanal kefirs included Lactobacillus kefiranofaciens, Lentilactobacillus kefiri,Lactobacillus ultunensis, Lactobacillus apis, Lactobacillus gigeriorum, Gluconobacter morbifer, Acetobacter orleanensis, Acetobacter pasteurianus, Acidocella aluminiidurans, and Lactobacillus helveticus. Some of these bacterial species are LAB that have been reported for their bacteriocin production capabilities and/or health promoting properties.
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28
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Das G, Paramithiotis S, Sundaram Sivamaruthi B, Wijaya CH, Suharta S, Sanlier N, Shin HS, Patra JK. Traditional fermented foods with anti-aging effect: A concentric review. Food Res Int 2020; 134:109269. [PMID: 32517898 DOI: 10.1016/j.foodres.2020.109269] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/08/2020] [Accepted: 04/20/2020] [Indexed: 12/22/2022]
Abstract
Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production procedure and identification of parameters that may affect the composition and dynamics of the developing micro-communities, since the major aim was standardization and commercial exploitation of the products. Soon it was realized that consumption of these products was associated with an array of health benefits, such as anti-hypertensive, anti-inflammatory, anti-diabetic, anti-carcinogenic and anti-allergenic activities. These were credited to the microorganisms present in the fermented products as well as their metabolic activities and the bio-transformations that took place during the fermentation process. Aging has been defined as a gradual decline in the physiological function and concomitantly homeostasis, which is experienced by all living beings over time, leading inevitably to age-associated injuries, diseases, and finally death. Research has focused on effective strategies to delay this process and thus increase both lifespan and well-being. Fermented food products seem to be a promising alternative due to the immunomodulatory effect of microorganisms and elevated amounts of bioactive compounds. Indeed, a series of anti-aging related benefits have been reported, some of which have been attributed to specific compounds such as genistein and daidzein in soybeans, while others are yet to be discovered. The present article aims to collect and critically discuss all available literature regarding the anti-aging properties of fermented food products.
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Affiliation(s)
- Gitishree Das
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea
| | - Spiros Paramithiotis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Sigit Suharta
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Nevin Sanlier
- Ankara Medipol University, School of Health Science, Department of Nutrition and Dietetics, Ankara, Turkey
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, South Korea
| | - Jayanta Kumar Patra
- Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Goyangsi, South Korea.
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29
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Sindi A, Badsha MB, Nielsen B, Ünlü G. Antimicrobial Activity of Six International Artisanal Kefirs Against Bacillus cereus, Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus. Microorganisms 2020; 8:E849. [PMID: 32512951 DOI: 10.3390/microorganisms8060849] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 12/02/2022] Open
Abstract
Kefir, a fermented dairy beverage, exhibits antimicrobial activity due to many metabolic products, including bacteriocins, generated by lactic acid bacteria. In this study, the antimicrobial activities of artisanal kefir products from Fusion Tea (A), Britain (B), Ireland (I), Lithuania (L), the Caucuses region (C), and South Korea (K) were investigated against select foodborne pathogens. Listeria monocytogenes CWD 1198, Salmonella enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 25923, and Bacillus cereus ATCC 14579 were inhibited by artisanal kefirs made with kefir grains from diverse origins. Kefirs A, B, and I inhibited all bacterial indicator strains examined at varying levels, except Escherichia coli ATCC 12435 (non-pathogenic, negative control). Kefirs K, L, and C inhibited all indicator strains, except S. aureus ATCC 25923 and E. coli ATCC 12435. Bacteriocins present in artisanal kefirs were determined to be the main antimicrobials in all kefirs examined. Kefir-based antimicrobials are being proposed as promising natural biopreservatives as per the results of the study.
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30
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TOMAR O, AKARCA G, ÇAĞLAR A, BEYKAYA M, GÖK V. The effects of kefir grain and starter culture on kefir produced from cow and buffalo milk during storage periods. Food Sci Technol 2020. [DOI: 10.1590/fst.39418] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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31
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Spicer A, Fairhurst DJ, Newton MI, Morris RH. An evaluation of kefir grain size with magnetic resonance imaging to observe the fermentation of milk. Magn Reson Chem 2019; 57:730-737. [PMID: 30801761 DOI: 10.1002/mrc.4853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 02/09/2019] [Accepted: 02/11/2019] [Indexed: 06/09/2023]
Abstract
Kefirian milk is a fermented beverage consumed worldwide. Originally produced in animal skins, it is now prepared both industrially and at home by adding symbiotic cultures of bacteria and yeast known as kefir grains to fresh milk. There is significant literature on the biological aspects of this process but little focus on the fermentation effects on the bulk milk as a function of the grain morphology. Changes in the Magnetic Resonance (MR) signal as measured using a whole body clinical magnetic resonance imaging scanner are found to be proportional to traditional gas measurements with correlation coefficients in excess of 0.95. Magnetic Resonance Imaging is then also used to determine the effect of grain size on the rate of fermentation of milk. It is found that larger grains result in signal intensity changes on the order of 0.03 a.u per hour, but by breaking the grains into pieces around 3mm, the reaction rate can be more than doubled to 0.07 a.u. per hour. It is thought that this shows promise as a method to improve the speed of production of kefirian milk and by arresting the process partway through fermentation, gives control over the properties of the end product.
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Affiliation(s)
- Abi Spicer
- School of Science and Technology, Nottingham Trent University, Nottingham, UK
| | - David J Fairhurst
- School of Science and Technology, Nottingham Trent University, Nottingham, UK
| | - Michael I Newton
- School of Science and Technology, Nottingham Trent University, Nottingham, UK
| | - Robert H Morris
- School of Science and Technology, Nottingham Trent University, Nottingham, UK
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32
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Gao W, Zhang L. Comparative analysis of the microbial community composition between Tibetan kefir grains and milks. Food Res Int 2019; 116:137-144. [DOI: 10.1016/j.foodres.2018.11.056] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/24/2018] [Accepted: 11/26/2018] [Indexed: 12/14/2022]
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33
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Anastasova L, Petreska Ivanovska T, Petkovska R, Petrusevska-Tozi L. Concepts, benefits and perspectives of functional dairy food products. Maced Pharm Bull 2019. [DOI: 10.33320/maced.pharm.bull.2018.64.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns.
Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods.
This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body.
Keywords: functional foods, milk, dairy products
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Affiliation(s)
- Liljana Anastasova
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 1000 Skopje, Republic of Macedonia
| | - Tanja Petreska Ivanovska
- Institute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 10000 Skopje, Republic of Macedonia
| | - Rumenka Petkovska
- Institute of Applied Chemistry and Pharmaceutical Analysis, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 1000 Skopje, Republic of Macedonia
| | - Lidija Petrusevska-Tozi
- Institute of Applied Biochemistry, Faculty of Pharmacy, Ss. Cyril and Methodius University, Mother Theresa 47, 10000 Skopje, Republic of Macedonia
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Coşansu S. Survival kinetics of heat-stressed Escherichia coli O157:H7 and Listeria monocytogenes cells as post-fermentation contaminants in kefir during refrigerated storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Bengoa A, Iraporda C, Garrote G, Abraham A. Kefir micro-organisms: their role in grain assembly and health properties of fermented milk. J Appl Microbiol 2018; 126:686-700. [DOI: 10.1111/jam.14107] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 09/06/2018] [Accepted: 09/10/2018] [Indexed: 12/14/2022]
Affiliation(s)
- A.A. Bengoa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET); La Plata Argentina
| | - C. Iraporda
- Departamento de Ingeniería Química y Tecnología de los Alimentos, Facultad de Ingeniería; UNCPBA; Olavarría Argentina
| | - G.L. Garrote
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET); La Plata Argentina
| | - A.G. Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, UNLP-CIC-CONICET); La Plata Argentina
- Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas; UNLP; La Plata Argentina
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Abstract
Kefiran, an exopolysaccharide produced by lactic acid bacteria, has received a great interest due to a variety of health claims. In this study, we aim to investigate the physicochemical and biological properties of Kefiran polysaccharide extracted from Portuguese kefir grains. The kefir growth rate was about 56% (w/w) at room temperature and the kefir pH after 24 h was about 4.6. The obtained yield of Kefiran polysaccharide extracted from the kefir grains was about 4.26% (w/w). The Kefiran structural features were showed in the 1H nuclear magnetic resonance spectrum. The bands observed in the infrared spectrum confirmed that the Kefiran had a β-configuration; and the X-ray photoelectron spectroscopy analysis confirmed the structure and composition of Kefiran and revealed a C/O atomic ratio of 1.46. Moreover, Kefiran showed an average molecular weight (Mw) of 534 kDa and a number-average molecular weight (Mn) of 357 kDa. Regarding the rheological data obtained, Kefiran showed an interesting adhesive performance accompanied by a pseudoplastic behavior, and the extrusion force of Kefiran was 1 N. Furthermore, Kefiran exhibited a higher resistance to hyaluronidase degradation than hyaluronic acid. Finally, Kefiran showed a lack of cytotoxic response through its ability to support metabolic activity and proliferation of L929 cells, and had no effect on these cells’ morphology. Our research suggested that Kefiran polymer has attractive and interesting properties for a wide range of biomedical applications, such as tissue engineering and regenerative medicine.
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Affiliation(s)
- Hajer Radhouani
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, Portugal
- The Discoveries Centre for Regenerative and Precision Medicine, University of Minho, Guimarães, Portugal
| | - Cristiana Gonçalves
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, Portugal
- The Discoveries Centre for Regenerative and Precision Medicine, University of Minho, Guimarães, Portugal
| | - Fátima R Maia
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, Portugal
- The Discoveries Centre for Regenerative and Precision Medicine, University of Minho, Guimarães, Portugal
| | - Joaquim M Oliveira
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, Portugal
- The Discoveries Centre for Regenerative and Precision Medicine, University of Minho, Guimarães, Portugal
| | - Rui L Reis
- 3B’s Research Group, I3Bs—Research Institute on Biomaterials, Biodegradables and Biomimetics, University of Minho, Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, Guimarães, Portugal
- ICVS/3B’s–PT Government Associate Laboratory, Braga, Portugal
- The Discoveries Centre for Regenerative and Precision Medicine, University of Minho, Guimarães, Portugal
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Shi Y, Cui X, Gu S, Yan X, Li R, Xia S, Chen H, Ge J. Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China. Probiotics Antimicrob Proteins 2019; 11:1086-99. [DOI: 10.1007/s12602-018-9452-5] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Han X, Zhang L, Wu H, Wu Y, Zhao S. Investigation of microorganisms involved in kefir biofilm formation. Antonie van Leeuwenhoek 2018; 111:2361-70. [DOI: 10.1007/s10482-018-1125-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Accepted: 07/06/2018] [Indexed: 11/26/2022]
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Toribio-Mateas M. Harnessing the Power of Microbiome Assessment Tools as Part of Neuroprotective Nutrition and Lifestyle Medicine Interventions. Microorganisms 2018; 6:E35. [PMID: 29693607 DOI: 10.3390/microorganisms6020035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/02/2018] [Accepted: 04/20/2018] [Indexed: 12/11/2022] Open
Abstract
An extensive body of evidence documents the importance of the gut microbiome both in health and in a variety of human diseases. Cell and animal studies describing this relationship abound, whilst clinical studies exploring the associations between changes in gut microbiota and the corresponding metabolites with neurodegeneration in the human brain have only begun to emerge more recently. Further, the findings of such studies are often difficult to translate into simple clinical applications that result in measurable health outcomes. The purpose of this paper is to appraise the literature on a select set of faecal biomarkers from a clinician’s perspective. This practical review aims to examine key physiological processes that influence both gastrointestinal, as well as brain health, and to discuss how tools such as the characterisation of commensal bacteria, the identification of potential opportunistic, pathogenic and parasitic organisms and the quantification of gut microbiome biomarkers and metabolites can help inform clinical decisions of nutrition and lifestyle medicine practitioners.
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de Lima MDSF, da Silva RA, da Silva MF, da Silva PAB, Costa RMPB, Teixeira JAC, Porto ALF, Cavalcanti MTH. Brazilian Kefir-Fermented Sheep’s Milk, a Source of Antimicrobial and Antioxidant Peptides. Probiotics Antimicrob Proteins 2018; 10:446-55. [DOI: 10.1007/s12602-017-9365-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Affiliation(s)
- Nevin Şanlier
- Biruni University, Faculty of Health Sciences, Nutrition and Dietetics Department, İstanbul, Turkey
| | - Büşra Başar Gökcen
- Gazi University, Faculty of Health Sciences, Nutrition and Dietetics Department, Ankara, Turkey
| | - Aybüke Ceyhun Sezgin
- Gazi University, Faculty of Tourism, Department of Gastronomy and Culinary Art, Gölbaşı/Ankara, Turkey
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Sharifi M, Moridnia A, Mortazavi D, Salehi M, Bagheri M, Sheikhi A. Kefir: a powerful probiotics with anticancer properties. Med Oncol 2017; 34. [DOI: 10.1007/s12032-017-1044-9] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Accepted: 09/23/2017] [Indexed: 02/01/2023]
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Zubiría MG, Gambaro SE, Rey MA, Carasi P, Serradell MDLÁ, Giovambattista A. Deleterious Metabolic Effects of High Fructose Intake: The Preventive Effect of Lactobacillus kefiri Administration. Nutrients 2017; 9:nu9050470. [PMID: 28513533 PMCID: PMC5452200 DOI: 10.3390/nu9050470] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/13/2017] [Accepted: 05/03/2017] [Indexed: 01/14/2023] Open
Abstract
Modern lifestyle and diets have been associated with metabolic disorders and an imbalance in the normal gut microbiota. Probiotics are widely known for their health beneficial properties targeting the gut microbial ecosystem. The aim of our study was to evaluate the preventive effect of Lactobacillus kefiri (L. kefiri) administration in a fructose-rich diet (FRD) mice model. Mice were provided with tap water or fructose-added (20% w/v) drinking water supplemented or not with L. kefiri. Results showed that probiotic administration prevented weight gain and epidydimal adipose tissue (EAT) expansion, with partial reversion of the adipocyte hypertrophy developed by FRD. Moreover, the probiotic prevented the increase of plasma triglycerides and leptin, together with the liver triglyceride content. Leptin adipocyte secretion was also improved by L. kefiri, being able to respond to an insulin stimulus. Glucose intolerance was partially prevented by L. kefiri treatment (GTT) and local inflammation (TNFα; IL1β; IL6 and INFγ) was completely inhibited in EAT. L. kefiri supplementation generated an impact on gut microbiota composition, changing Bacteroidetes and Firmicutes profiles. Overall, our results indicate that the administration of probiotics prevents the deleterious effects of FRD intake and should therefore be promoted to improve metabolic disorders.
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Affiliation(s)
- María Guillermina Zubiría
- Neuroendocrinology Laboratory, Multidisciplinary Institute of Cellular Biology (IMBICE, CICPBA-CONICET-UNLP), 526 10 y 11, La Plata 1900, Argentina.
- Biology Department, School of Exact Sciences, Universidad Nacional de La Plata, La Plata 1900, Argentina.
| | - Sabrina Eliana Gambaro
- Neuroendocrinology Laboratory, Multidisciplinary Institute of Cellular Biology (IMBICE, CICPBA-CONICET-UNLP), 526 10 y 11, La Plata 1900, Argentina.
| | - María Amanda Rey
- Neuroendocrinology Laboratory, Multidisciplinary Institute of Cellular Biology (IMBICE, CICPBA-CONICET-UNLP), 526 10 y 11, La Plata 1900, Argentina.
| | - Paula Carasi
- Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115 s/n, La Plata 1900, Argentina.
| | - María de Los Ángeles Serradell
- Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115 s/n, La Plata 1900, Argentina.
| | - Andrés Giovambattista
- Neuroendocrinology Laboratory, Multidisciplinary Institute of Cellular Biology (IMBICE, CICPBA-CONICET-UNLP), 526 10 y 11, La Plata 1900, Argentina.
- Biology Department, School of Exact Sciences, Universidad Nacional de La Plata, La Plata 1900, Argentina.
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Abstract
Abstract
The aim of this study was to identify beneficial bacteria with probiotic potential from kefir grains. The lactobacilli isolated from kefir grains were characterised as: Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus paracasei, and Lactobacillus kefiri. The strains Lb. plantarum 1Ž, Lb. paraplantarum S10, and Lb. paracasei 2Ž tolerated better the test gastric juice at pH 2 and 2.6 during 120 min of incubation in comparison with the strains Lb. kefiri. On the other hand, the strains Lb. kefiri were resistant to 0.3 % bile acid salts. The Lb. paracasei 2Ž showed the significantly highest survival (P < 0.001) at pH 2 in comparison with all other strains tested and was also able to tolerate 0.3 % concentration of the bile salts. All strains produced medium to strong biofilms on abiotic surfaces and inhibited the growth of selected potential pathogens with varying intensity. All kefir isolates were susceptible to the antibiotics tested and exhibited positive β-galactosidase activity with the exception of Lb. paracasei 2Ž which did not show any activity of undesirable enzymes, such as β-glucosidase and β-glucuronidase. Additional testing and validation of the biological properties and safety of the strain Lb. paracasei 2Ž under in vivo conditions are needed to confirm the prospective use of this strain in practice.
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Affiliation(s)
- K. Englerová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - R. Nemcová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
| | - D. Mudroňová
- Department of Microbiology and Immunology, University of Veterinary Medicine and Pharmacy, Komenského 73, 04181 Košice, Slovakia
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Abstract
Kefir is fermented milk produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions. Kefir originates from the Caucasus and Tibet. Recently, kefir has raised interest in the scientific community due to its numerous beneficial effects on health. Currently, several scientific studies have supported the health benefits of kefir, as reported historically as a probiotic drink with great potential in health promotion, as well as being a safe and inexpensive food, easily produced at home. Regular consumption of kefir has been associated with improved digestion and tolerance to lactose, antibacterial effect, hypocholesterolaemic effect, control of plasma glucose, anti-hypertensive effect, anti-inflammatory effect, antioxidant activity, anti-carcinogenic activity, anti-allergenic activity and healing effects. A large proportion of the studies that support these findings were conducted in vitro or in animal models. However, there is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases. Thus, the present review focuses on the nutritional and microbiological composition of kefir and presents relevant findings associated with the beneficial effects of kefir on human and animal health.
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Affiliation(s)
- Luciana Ruiz-Rodríguez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Juliana Bleckwedel
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
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47
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Walsh AM, Crispie F, Kilcawley K, O'Sullivan O, O'Sullivan MG, Claesson MJ, Cotter PD. Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir. mSystems 2016; 1:e00052-16. [PMID: 27822552 DOI: 10.1128/mSystems.00052-16] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 09/06/2016] [Indexed: 02/07/2023] Open
Abstract
Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand how microbes interact in natural environments. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein. In the process, the link between individual species, and associated pathways, with flavor compounds is revealed and several genes that could be responsible for the purported gut health-associated benefits of consuming kefir are identified. Ultimately, in addition to providing an important fundamental insight into microbial interactions, this information can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages. This pattern is consistent with an observation that genes involved in aromatic amino acid biosynthesis were absent from L. kefiranofaciens but were present in L. mesenteroides. Additionally, these shifts in the microbial community structure, and associated pathways, corresponded to changes in the levels of volatile compounds. Specifically, Acetobacter spp. correlated with acetic acid; Lactobacillus spp. correlated with carboxylic acids, esters and ketones; Leuconostoc spp. correlated with acetic acid and 2,3-butanedione; and Saccharomyces spp. correlated with esters. The correlation data suggest a causal relationship between microbial taxa and flavor that is supported by observations that addition of L. kefiranofaciens NCFB 2797 increased the levels of esters and ketones whereas addition of L. mesenteroides 213M0 increased the levels of acetic acid and 2,3-butanedione. Finally, we detected genes associated with probiotic functionalities in the kefir microbiome. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein and can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. IMPORTANCE Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand how microbes interact in natural environments. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein. In the process, the link between individual species, and associated pathways, with flavor compounds is revealed and several genes that could be responsible for the purported gut health-associated benefits of consuming kefir are identified. Ultimately, in addition to providing an important fundamental insight into microbial interactions, this information can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. Author Video: An author video summary of this article is available.
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Fouladgar S, Shahraki A, Ghalamkari G, Khani M, Ahmadi F, Erickson P. Performance of Holstein calves fed whole milk with or without kefir. J Dairy Sci 2016; 99:8081-8089. [DOI: 10.3168/jds.2016-10921] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Accepted: 06/19/2016] [Indexed: 12/18/2022]
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Zamberi NR, Mohamad NE, Yeap SK, Ky H, Beh BK, Liew WC, Tan SW, Ho WY, Boo SY, Chua YH, Alitheen NB. 16S Metagenomic Microbial Composition Analysis of Kefir Grain using MEGAN and BaseSpace. FOOD BIOTECHNOL 2016. [DOI: 10.1080/08905436.2016.1200987] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Jovel J, Patterson J, Wang W, Hotte N, O'Keefe S, Mitchel T, Perry T, Kao D, Mason AL, Madsen KL, Wong GKS. Characterization of the Gut Microbiome Using 16S or Shotgun Metagenomics. Front Microbiol 2016; 7:459. [PMID: 27148170 PMCID: PMC4837688 DOI: 10.3389/fmicb.2016.00459] [Citation(s) in RCA: 496] [Impact Index Per Article: 62.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2016] [Accepted: 03/21/2016] [Indexed: 02/06/2023] Open
Abstract
The advent of next generation sequencing (NGS) has enabled investigations of the gut microbiome with unprecedented resolution and throughput. This has stimulated the development of sophisticated bioinformatics tools to analyze the massive amounts of data generated. Researchers therefore need a clear understanding of the key concepts required for the design, execution and interpretation of NGS experiments on microbiomes. We conducted a literature review and used our own data to determine which approaches work best. The two main approaches for analyzing the microbiome, 16S ribosomal RNA (rRNA) gene amplicons and shotgun metagenomics, are illustrated with analyses of libraries designed to highlight their strengths and weaknesses. Several methods for taxonomic classification of bacterial sequences are discussed. We present simulations to assess the number of sequences that are required to perform reliable appraisals of bacterial community structure. To the extent that fluctuations in the diversity of gut bacterial populations correlate with health and disease, we emphasize various techniques for the analysis of bacterial communities within samples (α-diversity) and between samples (β-diversity). Finally, we demonstrate techniques to infer the metabolic capabilities of a bacteria community from these 16S and shotgun data.
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Affiliation(s)
- Juan Jovel
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Jordan Patterson
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Weiwei Wang
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Naomi Hotte
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Sandra O'Keefe
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Troy Mitchel
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Troy Perry
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Dina Kao
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Andrew L. Mason
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Karen L. Madsen
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
| | - Gane K.-S. Wong
- Department of Medicine, University of AlbertaEdmonton, AB, Canada
- Department of Biological Sciences, University of AlbertaEdmonton, AB, Canada
- BGI-ShenzhenShenzhen, China
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