Search Results (243)

The cheese industry produces millions of tons of lactose-rich whey yearly, of which 50% is discharged into water and soil, leading to significant environmental challenges. In Mexico, cheese whey is repurposed for traditional cheese production. However, another by-product named secondary whey (SW) remains. This study focused on the production of exopolysaccharides (EPSs) via SW fermentation of kefir grains, yielding 632.6 ± 30.8 mg/L of a freeze-dried solid, and the carbohydrate-to-protein ratio stood at 2.89, corresponding to the bound EPS protein content. Through the analysis of Fourier Transform Infrared Spectroscopy (FTIR) spectra, it was determined that EPSs were successfully produced, as a signal was observed between 1200 and 1000 cm⁻¹, characteristic of the glycosidic bonds in polysaccharides. Full article

Air pollution, particularly particulate matter (PM), poses a significant health risk worldwide, with rhinitis emerging as a prevalent respiratory condition. This review explores the association between air pollution and rhinitis, focusing on PM-induced inflammation and the potential preventive role of nutritional supplements. A comprehensive literature search was conducted using the PubMed and Scopus databases, covering studies from inception to 2024 that investigated air pollution, rhinitis, and nutritional interventions. This review synthesizes evidence linking PM exposure to increased prevalence and exacerbation of rhinitis through various inflammatory mechanisms. We further examine the potential of nutritional supplements, including kefir peptides, lactoferrin, vitamin D, polyunsaturated fatty acids, and probiotics, in mitigating PM-induced inflammation and rhinitis symptoms. However, the evidence regarding the role of these supplements in modulating immune responses and reducing inflammation related to PM-induced rhinitis is limited. This review highlights the potential efficacy of nutritional interventions in preventing and managing air pollution-associated rhinitis, offering a complementary approach to environmental regulations in addressing this public health challenge. Full article

The demand of consumers for a healthier and functional diet necessitates amongst others, extending the shelf life of the natural probiotic kefir, reducing simultaneously packaging, transportation, and storage costs. Among the different drying methods, spray drying is widely used and industrially favorable to produce powdered products. The aim of the present work was to study the effect of the final fermentation pH and the pre-drying storage temperature (4 °C for 7 days) on the physicochemical properties, moisture content, pH, color, adsorption isotherms, and the microbiological characteristics of spray dried kefir. Kefir grains were used for the fermentation and the production of the samples. Viabilities of lactococci, lactobacilli, and yeasts were determined during a storage period of 45 days. Both final fermentation pH and low-temperature storage significantly affected the properties of the kefir powders and their respective reconstituted samples. According to the findings of the study, the desirable microbial populations of the reconstituted kefir powders are possible to accomplish by using an increased final fermentation pH at 5.2 and/or by applying low-temperature storage of the fermented milk, together with the kefir grains, at 4 °C for 7 days prior to drying. The yeast population was affected the least by the studied factors, and the use of kefir grains as starter culture favored the viability of lactococci and lactobacilli after spray drying and during storage up to 45 days. Full article

Artisanal kefir is produced by fermenting milk with kefir grains, resulting in a lightly carbonated drink with health-promoting bioactive compounds. However, sensory variability and fermentation conditions challenge its standardization, limiting commercialization in Brazil due to regulatory requirements. This study evaluated the physicochemical properties, volatile compounds, and microbiological stability of artisanal kefir produced in southern Brazil during 30 days of storage. Metabarcoding analysis, carried out by sequencing the V3/V4 regions of the 16S rRNA gene (bacteria) and the ITS region (fungi), revealed an increase in bacterial diversity, with a predominance of Enterococcus and Acetobacter, while fungal diversity decreased, with a predominance of Kazachstania. The physicochemical parameters remained stable. The concentration of volatile compounds, analyzed using a gas chromatograph coupled to a mass spectrometer, decreased, except for an increase in 2-heptanol. The aromatic profile was enriched with alcohols and ketones, possibly influenced by Enterococcus and Acetobacter. These findings show that kefir maintained microbiological stability and adequate sensory characteristics throughout the period analyzed. The study provides subsidies for the standardization of artisanal kefir and compliance with Brazilian quality standards, as well as guiding future research into durability, quality, and consumer perception. Full article

Background/Objectives: Dental caries and periodontal diseases are the most common illnesses in the oral cavity and represent a public health concern globally. In recent decades, diverse studies showed that Kefir, a traditional beverage that can be milk- or water-based, contains a complex microbial community and has health benefits. The goal of this review was to update the current knowledge of kefir consumption and its impact on oral health. Methods: The search of a combination of keywords—kefir; dental caries; probiotics; microbiota; periodontal diseases; biofilm; and oral health—was conducted using PubMed, Google Scholar, and Web of Science databases for studies in human subjects. Discussion: The research suggests that kefir consumption may aid in decreasing counts of microorganisms typically associated with oral illness. Conclusions: Kefir has the potential to inhibit certain oral pathogens and reduce biofilm formation by promoting diversity within the oral microbiota, suggesting that kefir could be a promising adjuvant treatment for dental caries and periodontal diseases by improving oral health. Full article

The aim of this study was to use different concentrations of lemon juice and honey to improve the formulation of a green tea water kefir (GTWK) beverage by applying a central composite design (CCD). Honey’s concentration was 10–50% and lemon juice concentration was 1–5%, these were used as the independent factors, whereas pH, bacteria and yeasts’ count, total phenolic content, % DPPH^. scavenging activity, and overall acceptability were used as the dependent factors. The optimal concentration of honey and lemon juice for highest microbial count, antioxidant activities and overall acceptability was 42.85% and 1.771%, respectively. The analysis of variance revealed that the model was well-fitting, with R² ranging from 87.27% to 96.95%, adj-R² ranging from 78.17% to 94.26% and a non-significant lack of fits. The optimized fermented beverage showed antibacterial potential against Echerichia coli ATCC11229, Staphylococcus aureus ATCC6538 and Salmonella typhimirium ATCC14028 strains. The anti-inflammatory activity was evaluated on CaCo-2 and RAW 264.7 cells. According to ELISA assay, a significant decrease (p < 0.05) in TNF-α concentration was found after inflammatory stimulation, from 1205.41 ± 55.87 pg/mL to 478.17 ± 69.12 pg/mL. Full article

The biological and nutritional value of kefir makes it imperative to widen its customer reach by extending its shelf life, enabling its storage and transport at ambient temperatures, and reducing its packaging cost requirements. A well-documented and widely used food processing method that can achieve the above-mentioned outcomes is spray drying through the formulation of kefir powder, with quality attributes that will closely resemble that of the original product. In the present work, a variety of drying carriers (trehalose, fructo-oligosaccharides, maltodextrin, gum arabic, and whey proteins) were studied with regard to their effect on the properties of powdered and reconstituted kefir samples. Particularly, the physicochemical characteristics (moisture content, pH, acidity, color), powder properties (bulk density, tapped density, water solubility index, insoluble matter), adsorption isotherms, particle size distribution, microbiological properties, and structural characteristics of the samples were evaluated. Gum arabic and maltodextrin produced kefir powder samples with the lowest moisture content. Spray drying affected a reduced acidity and, as a consequence, an increased pH in the reconstituted samples, especially without any carrier addition and with trehalose and fructo-oligosaccharides irrespective of their concentration. Desirable color attributes were achieved on the kefir powder samples with trehalose, fructo-oligosaccharides, and maltodextrin regardless of their concentration in the product. Fructo-oligosaccharides, added at 3%, gave the highest values of bulk density, while whey proteins, due to their nature, exhibited the lowest. All carriers tested improved the water solubility index when compared to the control sample. The sample with 10% whey proteins exhibited the lowest moisture adsorption compared to the control at the highest relative humidity environments employed for the test. In the absence of agglomeration, powder granule size and structural morphology were not affected by the carriers. The survival of lactococci in the powdered kefir samples, in comparison to the control product, was higher in the case where 4% trehalose or 5 to 10% whey proteins were added. On the contrary, yeast populations decreased significantly during drying and they were not affected by the presence of the different carriers. As shown by the findings of the present study, trehalose proved to be the most effective carrier, among the others used, for producing high-quality kefir powder products. However, further work is required with regard to the keeping quality of the product during long-term storage. Full article

The present study examines the effect of low-temperature thermal treatment before drying, through storage at −10 °C and 4 °C for 72 h, respectively, on the physicochemical and microbiological properties of spray-dried kefir powder. Furthermore, with the intention of improving the rheological behavior of the reconstituted product, texture modifiers were employed including milk proteins (milk proteins, sodium caseinates, and whey protein concentrates) and carrageenan. According to the results, the low-temperature thermal treatment of kefir, prior to drying, resulted to an increased moisture content and yellowness of the kefir powder samples, with a simultaneous drop to the whiteness index and an increase of the particle size in both the powder and the reconstituted samples. The sample with prior treatment at 4 °C for 72 h, exhibited decreased pH values and increased acidity for both kefir and reconstituted product, while it also improved post drying population survival of lactobacilli and yeasts. The reconstituted sample with prior treatment at −10 °C for 72 h, exhibited evident pseudoplastic behavior, which, at low shear rates, yielded viscosity values very close to those of the fresh control kefir. Addition of sodium caseinates, in the absence and/or simultaneous presence of carrageenan, resulted to the highest viscosity increase of the reconstituted products. Milk proteins with the combined presence of carrageenan exhibited similar apparent viscosity values to the control. Full article

Today, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk was fermented under the same processing conditions using water and milk kefir grains to determine the starter culture leading to the beverage with the better nutritional profile. The resulting fermented beverages were investigated for protein, phenolic, and flavonoid content, fatty acid profile, and antioxidant activity, determined by DPPH, ABTS, and FRAP assays. Comparing the results, it was found that the almond beverage from milk kefir grains had the highest protein. The lipid profile of both beverages was characterized by a high content of monounsaturated fatty acids and a lower saturated fatty acid concentration compared to almond milk. Despite the higher phenolic content of the almond beverage from milk kefir grains, the ABTS and DPPH tests showed increased antioxidant activity in both fermented beverages, but with no significant difference between them, while the FRAP test showed a pronounced predominance of iron-reducing ability in the beverage from water kefir grains. The evidence from this study suggested that both types of grains can be used as starter cultures to enhance the nutritional and bioactive properties of almond milk. Full article

Background/Objectives: This study aimed to determine the impact of the daily consumption of kefir on the gut microbiome, body composition, and athletic performance of professional female soccer players. Methods: The participants encompassed 21 females aged 18–29 years who were assigned to one of the two groups: the experimental group, which comprised females who consumed 200 mL of kefir daily for 28 days, and the control group, which comprised females who continued with their normal diet. Anthropometric measurements, dietary intake, the composition of the gut microbiome through 16S rRNA gene sequencing, and an athletic performance test known as the 30-15 Intermittent Fitness Test were performed before and after the intervention. Results: The results of this study revealed that the consumption of kefir increased the microbial diversity (Shannon and Chao1 indices), wherein a significant increase was noted in the abundance of Akkermansia muciniphila and Faecalibacterium prausnitzii, microorganisms that regulate energy metabolism and have anti-inflammatory effects. Furthermore, the athletic performance variables, including VO₂max (mL.kg⁻¹.min⁻¹) and finishing speed (km/h), were strongly related to the abundance of these short-chain fatty acid-producing bacteria. A link between the microbiota profile and the dietary intake of fiber and protein as well as the body composition measurements was also established. Conclusions: This study indicated that kefir consumption can positively affect the gut microbiota, which could in turn affect the athletes’ performance. Therefore, to determine the effects of kefir as a functional food in sports nutrition over a longer period, more research should be conducted. Full article

Kefir-based fermentation products exhibit antioxidant and anti-inflammatory effects against oxidative stress, inflammation, platelet activation and aggregation, and other related manifestations, thereby preventing the onset and development of several chronic diseases. Specifically, water kefir, a symbiotic culture of various microorganisms used for the production of several bio-functional fermented products, has been proposed for its health-promoting properties. Thus, water kefir grains and its apple pomace-based fermentation beverage were studied for bioactive amphiphilic and lipophilic lipid compounds with antioxidant, antithrombotic, and anti-inflammatory properties. Total lipids (TL) were extracted and further separated into their total amphiphilic (TAC) and total lipophilic content (TLC), in which the total phenolic and carotenoid contents (TPC and TCC, respectively) and the fatty acid content of the polar lipids (PL) were quantified, while the antioxidant activity of both TAC and TLC were assessed in vitro, by the ABTS, DPPH, and FRAP bioassays, along with the anti-inflammatory and antithrombotic activity of TAC against human platelet aggregation induced by the thrombo-inflammatory mediator, platelet-activating factor (PAF) or standard platelet agonists like ADP.ATR-FTIR spectra facilitated the detection of specific structural, functional groups of phenolic, flavonoid, and carotenoid antioxidants, while LC−MS analysis revealed the presence of specific anti-inflammatory and antithrombotic PL bioactives bearing unsaturated fatty acids in their structures, with favorable omega-6 (n-6)/omega-3 (n-3)polyunsaturated fatty acids (PUFA), which further support the findings that the most potent antioxidant, anti-inflammatory and antithrombotic bioactivities were observed in the TAC extracts, in both water kefir grains and beverage cases. The detection of such bioactive components in both the uncultured water kefir grains and in the cultured beverage further supports the contribution of water kefir microorganisms to the bioactivity and the bio-functionality of the final fermented product. Nevertheless, the extracts of the beverage showed much stronger antioxidant, anti-inflammatory, and antithrombotic activities, which further suggests that during the culture process for producing this beverage, not only was the presence of bioactive compounds produced by kefir microflora present, but biochemical alterations during fermentation of bioactive components derived from apple pomace also seemed to have taken place, contributing to the higher bio-functionality observed in the apple pomace—water kefir-based beverage, even when compared to the unfermented apple pomace. The overall findings support further studies on the use of water kefir and/or apple pomace as viable sources of antioxidant, anti-inflammatory, and antithrombotic amphiphilic bioactive compounds for the production of novel health-promoting bio-functional fermented products. Full article

Kefir, a fermented milk product produced using kefir grains, is a symbiotic consortium of bacteria and yeasts responsible for driving the fermentation process. In this study, an in-depth analysis of kefir’s lipid profile was conducted, with a focus on its phospholipid (PL) content, employing liquid chromatography with high-resolution mass spectrometry (LC-HRMS). Nearly 300 distinct polar lipids were identified through hydrophilic interaction liquid chromatography (HILIC) coupled with electrospray ionization (ESI) and Fourier-transform orbital-trap MS and linear ion-trap tandem MS/MS. The identified lipids included phosphatidylcholines (PCs), lyso-phosphatidylcholines (LPCs), phosphatidylethanolamines (PEs) and lyso-phosphatidylethanolamines (LPEs), phosphatidylserines (PSs), phosphatidylglycerols (PGs), and phosphatidylinositols (PIs). The presence of lysyl-phosphatidylglycerols (LyPGs) was identified as a key finding, marking a lipid class characteristic of Gram-positive bacterial membranes. This discovery highlights the role of viable bacteria in kefir and underscores its probiotic potential. The structural details of minor glycolipids (GLs) and glycosphingolipids (GSLs) were further elucidated, enriching the understanding of kefir’s lipid complexity. Fatty acyl (FA) composition was characterized using reversed-phase LC coupled with tandem MS. A mild epoxidation reaction with meta-chloroperoxybenzoic acid (m-CPBA) was performed to pinpoint double-bond positions in FAs. The dominant fatty acids were identified as C18:3, C18:2, C18:1, C18:0 (stearic acid), C16:0 (palmitic acid), and significant levels of C14:0 (myristic acid). Additionally, two isomers of FA 18:1 were distinguished: ∆9-cis (oleic acid) and ∆11-trans (vaccenic acid). These isomers were identified using diagnostic ion pairs, retention times, and accurate m/z values. This study provides an unprecedented level of detail on the lipid profile of kefir, shedding light on its complex composition and potential nutritional benefits. Full article

Background: Multidisciplinary lifestyle interventions are being researched to treat fibromyalgia. However, the impact of nutrition as a key treatment component is little studied. This study aimed to evaluate the effectiveness of the SYNCHRONIZE + lifestyle multidisciplinary intervention in improving adherence to the Mediterranean diet, nutrition quality and dietary intake pattern in persons with fibromyalgia and chronic fatigue syndrome. Methods: A pragmatic randomized clinical trial was conducted in primary care. Data were collected using the 17-item energy-restricted Mediterranean Adherence Screener (er-MEDAS), the food frequency questionnaire (sFFQ) and the 24 h recall questionnaire (24 HR), in addition to chrono-nutritional, anthropometric, and body composition data, at baseline and 3-, 6-, and 12- month follow-up visits, and statistically analyzed. Results: A total of 158 participants were evaluated. Results showed the effectiveness of the intervention in improving adherence to the Mediterranean diet. The adherence depended on the group-time interaction being positive and significant at 3 and 6 months post-intervention in the INT group and on the participant age and educational level. Specifically, the intake of legumes, fruits, vegetables, nuts and blue fish was increased, while the intake of sweets and pastries, butter and cream and red and processed meat was reduced. Furthermore, the intake of chips and candies was also reduced, and the consumption of fermented food (yogurts, cheese, kefir) increased. Thus, general diet quality improved. Interestingly, the intake of key nutrients such as protein and iron increased. Furthermore, the number of night eaters was decreased significantly. Muscle mass index was also improved in the intervention group. These results were maintained in the medium to long term. Conclusion: SYNCHRONIZE + is a brief, low-cost, multidisciplinary intervention effective in improving adherence to the Mediterranean diet and improving nutritional and dietary intake patterns in persons with fibromyalgia and chronic fatigue syndrome. Further evaluation of the effect on quality of life and symptoms is needed. Full article

Global concern about pathogenic resistance to antibiotics is prompting interest in probiotics as a strategy to prevent or inhibit infections. Fermented beverages are promising sources of probiotic yeasts. This study aimed to evaluate the antagonistic effects of Kluyveromyces marxianus, Wickerhamomyces anomalus, and Pichia manshurica strains from kefir and wine against Salmonella enterica serovar Enteritidis in intestinal epithelial cells. The ability of these yeasts to adhere to Caco-2/TC-7 cells was evaluated, as well as their influence on the ability of Salmonella to associate and invade these cells. The behavior of the pathogen was analyzed by (a) incubation of enterocytes with yeast before adding Salmonella, (b) co-incubation of Salmonella with yeast before contact with the enterocytes, and (c) incubation of Salmonella with yeast metabolites before contact with enterocytes. All yeast strains demonstrated adherence to Caco-2/TC-7 cells (33–100%) and effectively inhibited Salmonella invasion. Among the treatments, co-culture showed the greatest effect, reducing Salmonella association and invasion by more than 50%. Additionally, these yeasts modulated the epithelial immune response, significantly decreasing CCL20-driven luminescence by 60–81% (p < 0.0001). These results highlight the potential of yeasts from fermented beverages as probiotics to counteract Salmonella infections, offering a promising alternative in the fight against antibiotic resistance. Full article

Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed. This study aimed to analyze the quality of kefirs produced from organic cow milk with two fermentation times (12 and 24 h) with the use of kefir grains or freeze-dried culture. During a 3-week storage period, physicochemical properties, color, syneresis index, texture, sensory, and microbiological quality were evaluated. The results proved that organic cow milk was suitable for kefir production both with the use of kefir grains and freeze-dried culture. Using freeze-dried culture and a 24 h fermentation period resulted in kefir with the lowest syneresis tendency (3.65–9.62%), along with the best textural properties (the highest cohesiveness and viscosity index), and desired sensory characteristics. Kefir grains had a better acidification ability, and the resulting products had a higher count of yeasts, lactobacilli, and lactococci compared with kefirs obtained with freeze-dried culture. However, both the type of starter culture and the fermentation time influenced the product’s quality. The longer fermentation time of 24 h was more appropriate for the kefir production. Kefir grains, as a traditional form of kefir culture, may be preferred in organic kefir production. Full article