Development of kefir-based probiotic beverages with DNA protectionand antioxidant activities using soybean hydrolyzed extract, colostrum and honey
a b s t r a c tThe aim of this study was to evaluate the use of different functional substrates (soybean hydrolyzed extract, colostrum and honey) to design novel probiotic beverages using kefir grains as starter culture. The fermentations were carried out at 30 C for 24 h and physical-chemical composition and functional aspects were determined. It was found that fermentation processes with kefir grains increased the functional quality of all ...
Effects of kefir or milk supplementation on zonulin in overweight subjects
ABSTRACTIncreased intestinal permeability has been shown to be involved in several diseases associated with lowgrade chronic inflammation, including obesity and metabolic syndrome. In the last decade, growing evidence shows the beneficial effects of probiotic-containing food supplementation on these conditions. In this crossover intervention study on 28 asymptomatic overweight adults, we tested the effects of a 3-wk kefir supplementationcompared with a 3-wk milk supplementation on serum zonulin levels. The effects ...
Comparative study of the biochemical changes and volatile compoundformations during the production of novel whey-based kefir beveragesand traditional milk kefir
a b s t r a c tCheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results ...
Chemical composition and sensory analysis of cheese whey-basedbeverages using kefir grains as starter culture
Summary
The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl ...
BRAZILIAN KEFIR: STRUCTURE, MICROBIAL COMMUNITIES AND CHEMICAL COMPOSITION
ABSTRACTMicrobial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods. A total of 359 microbial isolates were identified. Lactic acid bacteria (60.5%) were the major isolated group identified, followed by yeasts (30.6%) and acetic acid bacteria (8.9%). Lactobacillus paracasei (89 isolates), Lactobacillus parabuchneri (41 isolates), Lactobacillus casei (32 isolates),L...
Composição química e efeito hipocolesterolêmico do kefir de leite e do kefir de água em ratos Wistar
R E S U M OObjetivoEste estudo tem como objetivo comparar os efeitos dos fermentados de kefir sobre parâmetros nutricionais, fisiológicos e bioquímicos de ratos.MétodosForam utilizados grãos de kefir de leite (integral e desnatado) e de água (açúcar mascavo). A composição química foi realizada nos substratos e fermentados. Foram avaliados nos ratos: ganho de peso; índice de massacorporal; ingestão de ração, água, kefir e calorias; coeficiente de eficiência energéti...
Aspectos psicobiológicos do comportamento alimentar
R E S U M OEsta revisão aborda alguns aspectos psicobiológicos ligados à manifestação do comportamento alimentar, e tem como objetivo evidenciar a relação entre os principais processos neuropsicológicos e a neurociêncianutricional. Algumas estruturas neurais estão associadas ao controle alimentar por mecanismos distintos e correlatos que ocorrem no hipotálamo, hipocampo e em outras áreas como no cerebelo, bulbo olfatório, glândulas pituitária e pineal que exercem funções distintas, porém influenciam o comportamento ...
Queijo “Petit suisse” de kefir: uma alternativa de sobremesa com microorganismos de ação probiótica
ResumoPetit suisse é um queijo de consistência pastosa. O kefir é um produto resultante da simbiose entre bactérias ácido-láticas e leveduras, eapresenta ação probiótica, como imunomodulação e balanço da microbiota intestinal. O presente estudo buscou desenvolver petit suisse de kefir. Os grãos foram cultivados no leite de vaca pasteurizado e, após separação do kefir, seguiu-se para dessoragem e preparo do petit suisse nos sabores morango, mangaba, ervas e tomate ...
