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10.3390/foods10061210
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Review

Kefir and Its Biological Activities

by
Nor Farahin Azizi
1,
Muganti Rajah Kumar
1,
Swee Keong Yeap
2,
Janna Ong Abdullah
1,
Melati Khalid
3,
Abdul Rahman Omar
4,
Mohd. Azuraidi Osman
1,
Sharifah Alawieyah Syed Mortadza
5 and
Noorjahan Banu Alitheen
1,6,*
1
Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor Darul Ehsan, Malaysia
2
China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang 43900 UPM, Selangor Darul Ehsan, Malaysia
3
Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor Darul Ehsan, Malaysia
4
Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor Darul Ehsan, Malaysia
5
Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor Darul Ehsan, Malaysia
6
UPM-MAKNA Cancer Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor Darul Ehsan, Malaysia
*
Author to whom correspondence should be addressed.
Foods 2021, 10(6), 1210; https://doi.org/10.3390/foods10061210
Submission received: 23 March 2021 / Revised: 7 April 2021 / Accepted: 10 April 2021 / Published: 27 May 2021
(This article belongs to the Collection Reviews on Food Microbiology, Foodborne Pathogens, and Probiotics)
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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.
Keywords: kefir; bioactive compounds; probiotics; gut microbiota; therapeutic kefir; bioactive compounds; probiotics; gut microbiota; therapeutic
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MDPI and ACS Style

Azizi, N.F.; Kumar, M.R.; Yeap, S.K.; Abdullah, J.O.; Khalid, M.; Omar, A.R.; Osman, M.A.; Mortadza, S.A.S.; Alitheen, N.B. Kefir and Its Biological Activities. Foods 2021, 10, 1210. https://doi.org/10.3390/foods10061210

AMA Style

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(6):1210. https://doi.org/10.3390/foods10061210

Chicago/Turabian Style

Azizi, Nor Farahin, Muganti Rajah Kumar, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd. Azuraidi Osman, Sharifah Alawieyah Syed Mortadza, and Noorjahan Banu Alitheen. 2021. "Kefir and Its Biological Activities" Foods 10, no. 6: 1210. https://doi.org/10.3390/foods10061210

APA Style

Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, M. A., Mortadza, S. A. S., & Alitheen, N. B. (2021). Kefir and Its Biological Activities. Foods, 10(6), 1210. https://doi.org/10.3390/foods10061210

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