Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations
Abstract
:1. Introduction
Process for Kefir Preparation
2. Therapeutic Function of Kefir and Its Probiotic Strains
2.1. Protection against Infections Caused by Bacteria and Virus
2.1.1. Antibacterial Properties
2.1.2. Antiviral Properties
2.2. Protection against Cancer
2.3. Protection against Allergy and Inflammatory Responses
2.4. Restoration of Gut Health
3. Dietary Function of Kefir and Its Probiotic Strains
3.1. Source of Bioactive Compounds and Aroma
3.2. Probiotics in Kefir Support Digestive System
3.3. Milk-Based Kefir Supports Bone Density
4. Fermentative Production of Traditional Kefir products from Dairy Sources
5. Kefir from Plant Sources as Dairy-Free Option for Vegan and Lactose-Intolerant Consumers
6. Conclusions and Future Perspective
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Dairy-Based Kefir Product | Probiotic Cultures | Reference |
---|---|---|
Commercial preparation from cow’s milk | Bifidobacterium, Lactobacillus acidophilus, L. casei, L. rhamnosus, and L. plantarum | [72] |
Dairy-milk based + 1 billion active cells | Easy kefir freeze-dried grains sachets with more than 3 billion live bacteria and more than 50,000 lactic yeast cells per gram | [73] |
Commercial kefir-yogurt from cow’s milk | Bifidobacterium, Streptococcus thermophilus, L. bulgaricus, L. acidophilus, L. casei | [73] |
Normal kefir | Lactococcus lactis (34%), Lactobacillus kefiri (34%) | [74] |
Kefir with 1% anthocyanin from black carrots | Lactobacillus kefiri (17%), Leuconostoc mesenteroides (9%), Lactococcus lactis (5%) | [74] |
Kefir with 5% anthocyanin from black carrots | Lactobacillus kefiri (72%), Streptococcus salivarius subsp. thermophilus (3%) | [74] |
Non-commercial domestic preparation kefir | Bacterial strains: Lentilactobacillus kefiri, Leuconostoc mesenteroides, and Lactococcus lactis Yeast strains: Kluvyeromyces marxianus and Saccharomyces cerevisiae | [75] |
Industrial preparation | Bacterial strains: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus Yeast strains: Debaryomyces hansenii and Kluvyeromyces marxianus | [75] |
Artisanal Turkish kefir grains A | Dominant bacterial strain: Bifidobacterium longum Dominant yeast strain: Naumovozyma dairensis | [76] |
Artisanal Turkish kefir grains G | Dominant bacteria: Lactobacillus kefiranofaciens Dominant yeast: Zygosaccharomyces rouxii | [76] |
Traditional Turkish kefir grains. | Bacteria: Lactobacillus kefiranofaciens Enterobacter, Acinetobacter, Enterococcus, and Pseudomonas spp. Yeast: S. cerevisiae, Kazachstania, Candida, Issatchenkia, Rhodotorula species | [51] |
Plant-Based Substrates Used | Cultures Used | Reference |
---|---|---|
Protein-rich beverages: Almond kefir; Cashew kefir; Walnut kefir; Peanut kefir; Yogurt–nut kefir (Cashews, almonds, and pea protein); | Easy kefir freeze-dried grains sachets with more than 3 billion live bacteria and more than 50,000 lactic yeasts per gram | [83] |
Carbohydrate-rich beverages: Oat kefir; Flaxseed kefir; Rice kefir; Coconut kefir | Easy kefir freeze-dried grains sachets with more than 3 billion live bacteria and more than 50,000 lactic yeast cells per gram | [87] |
Vitamin/mineral/oil-rich beverages: Pine nut kefir; Hazelnut kefir; Pumpkin seed kefir; Macadamia nut kefir; Pistachio kefir; Pecan kefir; Sunflower seed kefir | Easy kefir freeze-dried grains sachets with more than 3 billion live bacteria and more than 50,000 lactic yeasts per gram | [88] |
Pomegranate juice novel beverage | Kefir grains isolated from a domestic preparation | [89] |
Oat, coconut cream, rice flour, (tapioca starch and pectin added as stabilisers), a commercial non-dairy-based probiotic beverage kefir | Live vegan kefir cultures Bifidobacterium, Lactobacillus acidophilus, L. bulgaricus, L. rhamnosus | [72] |
Mediterranean fruit juices from quince, grape, kiwifruit, prickly pear, and pomegranate juices | Water kefir microorganisms | [84] |
Soya milk | Kefir grains | [90] |
Sugary kefir | Various lactic acid bacteria and yeast | [91] |
Water kefir | Bifidobacterium tibiigranuli sp. nov. | [92] |
Sugary kefir (apple juice, cherry juice, and a solution of sugar-water, enriched with plums) | Inoculum from fruit kefir grains Dominating strains in products: Saccharomyces cerevisiae, Kluyveromyces marxianus, Bacillus amyloliquefacien, Lactobacillus rhamnosus | [93] |
Rice cereal-based kefir | Sugary kefir grains Lactobacillus, Lactococcus, Acetobacter, Saccharomyces, Kluyveromyces, Lachancea, Kazachstania. | [10] |
Water kefir | Water kefir grains | [94] |
Cereal-based kefir-like beverages in situ riboflavin-fortified | Andean lactic acid bacteria strains | [86] |
Pomegranate and orange juices for low-alcohol fruit beverages | Kefir grains | [95] |
Cornus mas L. juice for low-alcohol fruit beverages | Lactic acid bacteria from kefir grains | [96] |
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Dahiya, D.; Nigam, P.S. Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations. Fermentation 2023, 9, 388. https://doi.org/10.3390/fermentation9040388
Dahiya D, Nigam PS. Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations. Fermentation. 2023; 9(4):388. https://doi.org/10.3390/fermentation9040388
Chicago/Turabian StyleDahiya, Divakar, and Poonam Singh Nigam. 2023. "Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations" Fermentation 9, no. 4: 388. https://doi.org/10.3390/fermentation9040388
APA StyleDahiya, D., & Nigam, P. S. (2023). Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations. Fermentation, 9(4), 388. https://doi.org/10.3390/fermentation9040388