An Overview of the Biological Effects of Kefir: An Amazing Beverage
محورهای موضوعی : Food and Health
Mohaddeseh Larypoor
1
,
Shahrzad Sadeghi Amjad
2
,
Hoora Dadgostar
3
,
Ali Akhavan Sepahi
4
1 - Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University Tehran North Branch, Tehran, Iran
2 - Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University Tehran Central Branch, Tehran, Iran.
3 - 3 Department of Microbiology, Faculty of Biological Sciences, Islamic Azad University Tehran North Branch, Tehran, Iran.
4 - Department of Biotechnology, Faculty of Chemical Engineering, Tarbiat Modares University, Tehran, Iran.
کلید واژه: Kefir, Probiotics, Postbiotics, Prebiotics, Medicinal food supplement,
چکیده مقاله :
The occurrence of global epidemiological changes, such as cardiovascular diseases, cancer, diabetes, etc., has led researchers to examine the significant causal relationship between the disturbance of microbiota balance and the prevalence of these diseases. It has been determined that there is a direct relationship between them. Fermented foods have held a significant place in the human diet for a long time. The development of chemical drugs and their side effects has led people to consume more beneficial foods. Kefir is a natural beverage containing helpful microorganisms and several critical bioactive compounds. The presence of mineral compounds, vitamins, and proteins makes this beverage a particularly unique combination. Kefir is produced in two forms, dairy, and non-dairy, and its sensory and physicochemical characteristics depend on temperature, substrate, microbial consortium, etc. In this article, in addition to examining the general characteristics of kefir and its production method, the valuable properties of kefir, including its antimicrobial, anti-cancer, anti-fat accumulation and obesity, and antiviral effects, as well as its impact on reducing the symptoms of neurological and skin diseases, will be discussed. Additionally, the effects of kefir's probiotic, postbiotic, and prebiotic aspects will be investigated. Finally, kefir can be considered a medicinal food supplement.
The occurrence of global epidemiological changes, such as cardiovascular diseases, cancer, diabetes, etc., has led researchers to examine the significant causal relationship between the disturbance of microbiota balance and the prevalence of these diseases. It has been determined that there is a direct relationship between them. Fermented foods have held a significant place in the human diet for a long time. The development of chemical drugs and their side effects has led people to consume more beneficial foods. Kefir is a natural beverage containing helpful microorganisms and several critical bioactive compounds. The presence of mineral compounds, vitamins, and proteins makes this beverage a particularly unique combination. Kefir is produced in two forms, dairy, and non-dairy, and its sensory and physicochemical characteristics depend on temperature, substrate, microbial consortium, etc. In this article, in addition to examining the general characteristics of kefir and its production method, the valuable properties of kefir, including its antimicrobial, anti-cancer, anti-fat accumulation and obesity, and antiviral effects, as well as its impact on reducing the symptoms of neurological and skin diseases, will be discussed. Additionally, the effects of kefir's probiotic, postbiotic, and prebiotic aspects will be investigated. Finally, kefir can be considered a medicinal food supplement.
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