Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir

Acik M., ÇAKIROĞLU F. P., ALTAN M., Baybo T.

FOOD SCIENCE AND TECHNOLOGY, cilt.40, sa.3, ss.523-531, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Sayı: 3
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1590/fst.27919
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.523-531
  • Anahtar Kelimeler: kefir, sugary kefir, probiotics, microorganisms, health benefits, LACTIC-ACID BACTERIA, WATER KEFIR, ANTIMICROBIAL ACTIVITY, MICROBIAL COMMUNITIES, SENSORY PROPERTIES, MILK KEFIR, FERMENTATION, BEVERAGES, GRAINS, DIVERSITY
  • Ankara Üniversitesi Adresli: Evet

Özet

In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore may be an alternative source of probiotics. However, sugary kefir has been shown to contain probiotic properties such as adhesion to the mucosa by reaching the lumen of the mucosa, colonization of the pathogens to the mucosa. In this way, potential health effects such as antimicrobial activity, suppression of inflammation agents, reduction of oxidative stress, immunomodulation, anticancer, and anti-obesity have been demonstrated by clinical studies. However, studies on whether or not these effects are present on humans are very limited. Therefore, randomized double blind placebo controlled studies are needed to investigate potential health effects on humans.