Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 6
Lactobacillus kefiranofaciens and Lactobacillus satsumensis isolatedfrom Brazilian kefir grains produce alpha-glucans that are potentiallysuitable for food applications
Ab s t r a c tLactic acid bacteria produce exopolysaccharides, which have broad application in the food industry, especially as thickeners, stabilizers, and gelling agents. Additionally, some biopolymers have been regarded as health promoters due to their role as prebiotics and their immunomodulatory properties. This study aimed to characterize three exopolysaccharides produced by novel Lactobacillus strains fromBrazilian ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 5
Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review
Abstract: Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic acid bacteria, generally the predominant microorganisms. Therefore, kefir grains were usually used the starter in fermented dairy products. Our review ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 4
Characterization of kefir-like beverages produced from vegetable juices
a b s t r a c tThe aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backsloppingfermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, therewas ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 3
Water kefir as a promising low-sugar probiotic fermented beverage
BackgroundWater kefir is a slightly sweet, acidic, fruity, sparkling, and slightly alcoholic fermented beverage produced with water kefir grains, the latter consisting of polysaccharides and micro-organisms. The micro-organisms involved inwater kefir fermentation comprise yeast, lactic acid bacteria, bifidobacteria, and acetic acid bacteria. Some strains of micro-organisms in water kefir might possess probiotic activity. Also, water kefir is a beverage withrelatively low sugar content, providing an interesting alternative ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 2
Microbial Species Diversity, Community Dynamics, and MetaboliteKinetics of Water Kefir Fermentation
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of ...
Alimentando Práticas – Prebióticos e Probióticos em preparações culinárias – Ana Vládia – artigo 1
Evaluation of Anti-Hyperglycemic and Anti-Hyperlipidemic Activities of Water Kefir as Probiotic on Streptozotocin-Induced Diabetic Wistar Rats
AbstractDiabetes mellitus is a predominant chronic disease which causes mortality of millions of people yearly. Its prevalence is on the rise worldwide. Water kefir is fermented food produced by a matrix of polysaccharides containing bacteria and yeasts, with therapeutic properties. Our study aimed to evaluate anti-hyperglycemic and anti-hyperlipidemic activities of water kefir on streptozotocin-induced diabetic Wistar rats. Adult Wistar rats were ...
Nutrição e Psoríase – Artigo 22
Efficacy of nutritional treatment in patients with psoriasis: A case report
Abstract. Psoriasis is a chronic inflammatory skin disease characterized by thickened, silvery‑scaled patches. There is currently no cure and treatments only attempt to reduce the severity of symptoms. This study reports the case of a 36‑year‑old female who presented to the clinic with severe psoriasis and had been treated with topical steroid cream for the past 14 years. After adherence to prescribed dietary changes for 6 months, including abundant intake of vegetables, minimal consumption of meat, and ...
Nutrição e Psoríase – Artigo 21
Environmental Risk Factors in Psoriasis: The Point of View of the Nutritionist
Abstract: Psoriasis is a common, chronic, immune-mediated skin disease with systemic pro-inflammatory activation, where both environmental and genetic factors contribute to its pathogenesis. Among the risk factors for psoriasis, evidence is accumulating that nutrition plays a major role, per se, in psoriasis pathogenesis. In particular, body weight, nutrition, and diet may exacerbate the clinical manifestations, or even trigger the disease. Understanding the epidemiological relationship between obesity and ...
