Kefir, which is a fermented milk product have many beneficial health effects. One of these health effects is its role as anticancer agent. In the current study we investigated the anticancer properties of kefir produced in Syria by a novel method, against human sarcoma cells in vitro. Moreover the exopolysaccharides (EPS), the kefir treated with sodium bicarbonate (alkaline kefir) (AK) and EPS treated with sodium bicarbonate (alkaline EPS) (AEPS), were investigated to determine their anticancer effects on the same cancer cell line (human sarcoma), and the alkaline solution was used as control at the same concentrations. Human sarcoma cell line was obtained from Al-Bairouni Hospital, Damascus-Syria and was preserved in liquid Nitrogen until it was used to determine anticancer effects of kefir and kefir products. Eight concentrations of kefir and AK were prepared: 250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µl.ml-1 . Similarly, eight concentrations of EPS and AEPS were prepared (250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µg.ml-1 ).The anticancer effect was expressed as the percentage of cancer cell killing ratios. Results revealed the anticancer properties of kefir, AK and EPS in different concentration. The AK was superior to kefir and other kefir products, with the concentration of 3.75 µl.ml-1 was capable to kill all sarcoma cells. Kefir was capable to kill all sarcoma cells in concentration of 250 µl.ml-1 , and EPS could kill all sarcoma cells in a concentration of 30 µg.ml-1 , and 98.5% of the sarcoma cells in a concentration of 3.75 µg.ml-1 , while AEPS could kill all sarcoma cells in the concentration of 60 µg.ml-1 , and 75% of their in a concentration of 30 µg.ml-1 . while the alkaline solution was not effective against sarcoma cells.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
This study investigated the effects of adding different levels of dried kefir milk (0%, 0.2%, 0.4%, 0.6%) to the diet of 240 Ross 308 broiler chicks on their serum protein ratios. The results showed that adding 0.4% and 0.6% dried kefir milk significantly improved albumin, post-albumin, and γ-globulin ratios compared to the control diet. There were no significant differences found in pre-albumin, α-globulin, or β-globulin ratios between treatments. The study concluded that adding 0.4-0.6% dried kefir milk to the diet can improve some serum protein ratios in broiler chicks.
Camel milk has been known in Asia and Africa for 5000 years for its benefits for human health. Camel milk has been used medicinally for centuries by people. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. Camel milk has been used in some parts of the world to treat certain chronic diseases such as diabetes, allergies, cancer, arthritis, tuberculosis, autism, and hepatitis. Medicinal properties suggest that camel milk contains protective proteins that may have a possible role for enhancing immune defense mechanisms.
1) The study investigated the effects of corn silk extract (CSE) on glycemic metabolism in hyperglycemic mice.
2) CSE treatment significantly reduced blood glucose and HbA1c levels and increased insulin secretion in alloxan-induced hyperglycemic mice.
3) CSE treatment partly recovered damaged pancreatic β-cells in hyperglycemic mice. However, CSE did not inhibit gluconeogenesis or increase hepatic glycogen.
A review on medicinal properties of Camel milkJing Zang
Many research findings proved that Camel milk is closer to human milk than any other milk. It is often easily digested by lactose-intolerant individuals. It is rich in healthy vitamins and minerals, especially B vitamins, vitamin C and iron. The lactoferrin in camel milk has antibacterial, antiviral and anti-tumor properties. It contains disease-fighting immunoglobulins which are small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. It is a rich source of insulin and also it containing approximately 52 units of insulin in each liter of camel milk, making it a great treatment option for Type 1 or Type 2 diabetics as well as Gestational Diabetes. This review focused on the medicinal properties of camel milk which will be more useful to generate value added products formation from camel milk.
Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
The document provides information about camels, including their uses and health issues. Camels can carry large loads over long distances and drink infrequently. Their milk is high in nutrients and used to make yogurt, butter, and cheese. Camel meat is low in fat but tough, and is considered a delicacy. However, eating raw camel meat poses health risks as it can transmit diseases like bubonic plague.
This study investigated the effects of adding different levels of dried kefir milk (0%, 0.2%, 0.4%, 0.6%) to the diet of 240 Ross 308 broiler chicks on their serum protein ratios. The results showed that adding 0.4% and 0.6% dried kefir milk significantly improved albumin, post-albumin, and γ-globulin ratios compared to the control diet. There were no significant differences found in pre-albumin, α-globulin, or β-globulin ratios between treatments. The study concluded that adding 0.4-0.6% dried kefir milk to the diet can improve some serum protein ratios in broiler chicks.
Camel milk has been known in Asia and Africa for 5000 years for its benefits for human health. Camel milk has been used medicinally for centuries by people. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. Camel milk has been used in some parts of the world to treat certain chronic diseases such as diabetes, allergies, cancer, arthritis, tuberculosis, autism, and hepatitis. Medicinal properties suggest that camel milk contains protective proteins that may have a possible role for enhancing immune defense mechanisms.
1) The study investigated the effects of corn silk extract (CSE) on glycemic metabolism in hyperglycemic mice.
2) CSE treatment significantly reduced blood glucose and HbA1c levels and increased insulin secretion in alloxan-induced hyperglycemic mice.
3) CSE treatment partly recovered damaged pancreatic β-cells in hyperglycemic mice. However, CSE did not inhibit gluconeogenesis or increase hepatic glycogen.
A review on medicinal properties of Camel milkJing Zang
Many research findings proved that Camel milk is closer to human milk than any other milk. It is often easily digested by lactose-intolerant individuals. It is rich in healthy vitamins and minerals, especially B vitamins, vitamin C and iron. The lactoferrin in camel milk has antibacterial, antiviral and anti-tumor properties. It contains disease-fighting immunoglobulins which are small in size, allowing penetration of antigens and boosting the effectiveness of the immune system. It is a rich source of insulin and also it containing approximately 52 units of insulin in each liter of camel milk, making it a great treatment option for Type 1 or Type 2 diabetics as well as Gestational Diabetes. This review focused on the medicinal properties of camel milk which will be more useful to generate value added products formation from camel milk.
Robert Hutkins (University of Nebraska, USA) explored the interactions between ingested microorganisms and the gut microbiota, and the way exogenous microorganisms can change the gut environment.
Detection of the Antibacterial Activity of Bioactive Peptide Isolated from Fe...iosrjce
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Probiotics viability in frozen yogurt supplemented with oligofructose and gly...AI Publications
Functional foods are very common nowadays throughout the world due to their nutritional and health benefits. The present study was designed to see the viability of yogurt culture and probiotics in frozen yogurt when supplemented with oligofructose and glycerol. Different types of yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) were used for the preparation of frozen yogurt mixture. Furthermore, oligofructose(2%, 4%, and 6%) along with glycerol (1%, 2%, 3%, and 4%) were also used to improve the cultures viability. During analysis the viable count before freezing, after freezing and after every three weeks regular interval was done up to 12 weeks. The results have shown that the viability loss of S. thermophilus and L. bulgaricuswere recorded 0.3 and 0.36 log cyclesduring freezing which were further decreased as1.14 and 1.68log cyclesrespectively, at the end of storage. While, in L. acidophilus and B. lactiscultures this reduction wasobserved0.5 and 0.14log cyclesin freezing process which further reduced as 2.29 and 2.81log cycles respectively after 12 weeks.
Camel milk has several health benefits over cow's milk. It is rich in vitamins and minerals, contains antibodies that can fight human diseases, and has anti-inflammatory properties. Camel milk is easier to digest and could potentially help treat illnesses like cancer, diabetes, and infections. Due to these health advantages, some people would be willing to pay a higher price for camel milk.
Term paper on microbial ecology of fermented foods and beveragesChala Dandessa
This document provides information on the microbial ecology of various traditionally fermented foods and beverages in 3 sections. Section 1 describes various fermented products from Ethiopia including yogurt, cheese, injera (fermented flatbread), wakalim (fermented meat), and beverages like tella, shamita and borde. Section 2 defines probiotics, prebiotics, synbiotics and single cell protein and explains Hazard Analysis Critical Control Points (HACCP). Section 3 provides a summary and section 4 lists references.
Camel milk has been known in Asia and Africa for 5000 years for its benefits for human health. Camel milk has been used medicinally for centuries by people. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. Camel milk has been used in some parts of the world to treat certain chronic diseases such as diabetes, allergies, cancer, arthritis, tuberculosis, autism, and hepatitis. Medicinal properties suggest that camel milk contains protective proteins that may have a possible role in enhancing immune defense mechanisms. Camel milk is a rich source of insulin, containing approximately 52 units of insulin in each liter of milk, making it a great treatment option for type 1 or type 2 diabetes as well as gestational diabetes. Camel milk is considered a complete food and can be consumed exclusively while meeting all nutritional requirements. Camel milk is most frequently consumed raw and unpasteurized because raw milk contains the most nutritional and immune properties. Many studies have reported that camel milk has very high concentrations of mono- and polyunsaturated fatty acids, low fats, cholesterol, and lactose. It contains higher amounts of minerals (calcium, iron, magnesium, copper, zinc, and potassium) and vitamins B2 and C as compared to cow milk, and it contains no beta-lactoglobulin and beta-casein that are present in cow milk and that are the main cause of allergy in the certain human population. Furthermore, camel milk contains various protective proteins, mainly enzymes that exert antibacterial, antiviral, and immunological properties. It possesses unique, powerful immune system–boosting components that would exert potential health benefits. It is an alternative for people suffering from cow milk allergies. In view of its health benefits, there is fast-growing demand for raw camel milk around the world and it was introduced recently as a new functional food in the European market as well as Indian market and is available in pharmacies. Studies confirmed that the composition of camel milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, and antitumor activity, and hypoglycemic effect. So camel milk can be considered as a next-generation superfood.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Microbiological and chemical properties of kefir made of bali cattle milkAlexander Decker
This study investigated the microbiological and chemical properties of kefir made from Bali cattle milk in Indonesia over 24, 48, and 72 hour incubation periods. Testing found the kefir contained lactic acid bacteria ranging from 108-109 CFU/ml and yeast from 105-106 CFU/ml, with Lactobacillus paracasei ssp. paracasei 1 being the predominant bacteria. Chemical analysis showed the kefir contained 5.68-6.26% protein, 3.98-4.67% lactose, pH of 3.38-4.35, and titratable acidity of 0.89-1.73%, with longer incubation periods resulting in higher microbial counts
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
This document summarizes research on 100% WHEY (LACTOWHEY), a whey protein concentrate. It is sourced from cows not treated with hormones and contains essential amino acids. The summary discusses:
1) Whey protein contains all essential amino acids and supports muscle repair and growth by increasing lean muscle mass.
2) Studies show whey protein aids recovery after exercise and promotes physical performance through increased muscle protein synthesis and branched chain amino acids.
3) Research also suggests whey protein has antimicrobial properties and can boost immunity, lower risk of some cancers, and support cardiovascular health.
This document discusses functional and designer feeds and foods, with a focus on enriching eggs. It begins by introducing the importance of animal foods in human diets and the need to consider well-being and chronic disease prevention. It then discusses how the composition of eggs can be modified through poultry feeds to produce functional foods enriched with nutrients like omega-3 fatty acids, vitamin E, selenium, and carotenoids. The rest summarizes various feed formulations and their effects - such as flaxseed increasing omega-3s, selenium enriching eggs, iodine supplementation, and strategies for reducing cholesterol. The goal is to design eggs with additional health benefits through strategic feeding of laying hens.
Designer eggs are eggs produced to have altered nutritional profiles. They are produced by modifying hen feed to enrich eggs with nutrients like omega-3 fatty acids, vitamins, and minerals. A study found that consuming designer eggs enriched with vitamin E, lutein, selenium, and DHA significantly increased blood levels of these nutrients compared to normal eggs. Designer eggs show potential as a way to deliver beneficial micronutrients to humans in an acceptable food form.
Camel milk has potential health benefits such as helping with allergies, autoimmune diseases, diabetes, and heart and immune health. It is similar in composition to human breastmilk and easier for the body to absorb than cow's milk due to smaller immunoglobulins. Camel milk's protein structure does not contain the proteins that often cause dairy allergies. It also has anti-inflammatory, antiviral, and antibacterial properties. Research indicates camel milk may help alleviate allergies and support immune function.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
Research Intensity Synthesis of Propionic Acid and Vitamin B12 PropionibacteriaIJERA Editor
This document summarizes a study that selected and characterized strains of Propionibacterium shermanii for their ability to synthesize vitamin B12 and propionic acid. 9 strains of P. shermanii were isolated that could synthesize vitamin B12 between 180-1200 mcg/ml and propionic acid between 0.63-2.53 g/l. The best vitamin B12 and propionic acid producing strains were strains 1, 5, 6, and 7. These strains show promise for use in biotechnology to improve the safety, nutrition and biological value of foods.
Processing of eggs and low cholesterol egg substitutesKrishitaMukherjee
The production and manufacturing of foods is a vast spectrum of field with various complexities involved in each food group. Thus, here I present to you my slides.
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
Rice bran is a byproduct of the rice milling process that was previously discarded due to quickly becoming rancid. The document discusses how the company developed a process to stabilize rice bran, preventing rancidity for up to a year. They describe rice bran as a "super food" containing nutrients, vitamins, minerals, antioxidants, and other bioactive compounds that can promote health and prevent diseases. The company conducted research showing rice bran's benefits for conditions like diabetes, high blood pressure, heart health, and more. They discuss using stabilized rice bran in foods, supplements, cosmetics and how it can upgrade bakery products by adding nutrition and potential health benefits.
Egg is a nutritious and inexpensive food that contains balanced amounts of essential nutrients like protein, vitamins, and minerals. It provides high-quality protein and is an excellent source of various vitamins and minerals. The major components of an egg are albumen (egg white) and yolk. Albumen contains over half of the egg's protein and various vitamins and minerals. The yolk contains all of the egg's fat and cholesterol but also provides various important vitamins. Eggs contain antioxidants and other compounds that may help reduce the risk of diseases. Overall, eggs are a healthy and affordable food choice that provides many important nutrients.
This document studied the effects of supplementing milk with various dairy and non-dairy ingredients on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage. Key findings include:
- The time to reach a pH of 4.5 during fermentation and the titratable acidity at pH 4.5 varied depending on the supplement added to the milk.
- Supplements like tryptone, whey powder, and milk powder plus a higher starter culture dose improved the growth of Lactobacillus delbrueckii subsp. bulgaricus initially and maintained higher counts during storage.
- Supplements like tryptone and milk powder plus a higher
Novel Protein Foods: Alternative Sources of Protein for Human Consumption Neeleshkumar Maurya
Proteins are a major macronutrient of the human diet needed for survival. Its crucial function in nourishment is to provide sufficient amounts of amino acids to the body as these amino acids work as anaplerotic substrates in the building block of the body. As the growth of population increases continuously, the demand for protein also increases over the next decades, and it is very important to search alternative sources of protein for human consumption. The present food industrialists aim to develop a cheaper, protein rich that have almost essential amino acids with highest bioavailability and more convenient food products. Single cell protein from algae and fungi, leaf protein extract and many insects could be an alternative of protein, because they have almost all the essential amino acids required for the human body for the survival.
This document discusses antioxidative properties of kefir, a fermented milk product. It begins with an introduction that provides background on reactive oxygen species and antioxidants in the body. It then describes what kefir is and previous research showing some of its health benefits. The objectives of the study were to investigate various antioxidative properties of cow and goat milk kefirs, including radical scavenging ability, reducing power, inhibition of lipid peroxidation, and enzyme activity. A series of experiments were conducted to measure these properties and compare kefirs to unfermented cow and goat milks. The results demonstrated that kefirs have significantly greater antioxidative effects than milks in areas like scavenging DPPH and superoxide
Proximate and Microbial Profile of Couscous Yoghurt Produced from Soya MilkIJEAB
The document summarizes a study that investigated the effect of milk type (cow milk, soya milk, or a 50:50 mixture) and mixing ratio on the proximate composition and microbial profile of couscous yoghurt. Yoghurts were produced from the three milk types then mixed with couscous at ratios of 90:10, 80:20, and 70:30. The experiment tested 9 treatments total. Proximate compositions and microbial counts were analyzed. Results showed significant differences in composition and counts based on milk type and ratio. The cow-soya milk mixture at a 70:30 ratio had the highest protein and nutrient content. All samples had microbial levels within acceptable standards.
Probiotics viability in frozen yogurt supplemented with oligofructose and gly...AI Publications
Functional foods are very common nowadays throughout the world due to their nutritional and health benefits. The present study was designed to see the viability of yogurt culture and probiotics in frozen yogurt when supplemented with oligofructose and glycerol. Different types of yogurt culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) were used for the preparation of frozen yogurt mixture. Furthermore, oligofructose(2%, 4%, and 6%) along with glycerol (1%, 2%, 3%, and 4%) were also used to improve the cultures viability. During analysis the viable count before freezing, after freezing and after every three weeks regular interval was done up to 12 weeks. The results have shown that the viability loss of S. thermophilus and L. bulgaricuswere recorded 0.3 and 0.36 log cyclesduring freezing which were further decreased as1.14 and 1.68log cyclesrespectively, at the end of storage. While, in L. acidophilus and B. lactiscultures this reduction wasobserved0.5 and 0.14log cyclesin freezing process which further reduced as 2.29 and 2.81log cycles respectively after 12 weeks.
Camel milk has several health benefits over cow's milk. It is rich in vitamins and minerals, contains antibodies that can fight human diseases, and has anti-inflammatory properties. Camel milk is easier to digest and could potentially help treat illnesses like cancer, diabetes, and infections. Due to these health advantages, some people would be willing to pay a higher price for camel milk.
Term paper on microbial ecology of fermented foods and beveragesChala Dandessa
This document provides information on the microbial ecology of various traditionally fermented foods and beverages in 3 sections. Section 1 describes various fermented products from Ethiopia including yogurt, cheese, injera (fermented flatbread), wakalim (fermented meat), and beverages like tella, shamita and borde. Section 2 defines probiotics, prebiotics, synbiotics and single cell protein and explains Hazard Analysis Critical Control Points (HACCP). Section 3 provides a summary and section 4 lists references.
Camel milk has been known in Asia and Africa for 5000 years for its benefits for human health. Camel milk has been used medicinally for centuries by people. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. Camel milk has been used in some parts of the world to treat certain chronic diseases such as diabetes, allergies, cancer, arthritis, tuberculosis, autism, and hepatitis. Medicinal properties suggest that camel milk contains protective proteins that may have a possible role in enhancing immune defense mechanisms. Camel milk is a rich source of insulin, containing approximately 52 units of insulin in each liter of milk, making it a great treatment option for type 1 or type 2 diabetes as well as gestational diabetes. Camel milk is considered a complete food and can be consumed exclusively while meeting all nutritional requirements. Camel milk is most frequently consumed raw and unpasteurized because raw milk contains the most nutritional and immune properties. Many studies have reported that camel milk has very high concentrations of mono- and polyunsaturated fatty acids, low fats, cholesterol, and lactose. It contains higher amounts of minerals (calcium, iron, magnesium, copper, zinc, and potassium) and vitamins B2 and C as compared to cow milk, and it contains no beta-lactoglobulin and beta-casein that are present in cow milk and that are the main cause of allergy in the certain human population. Furthermore, camel milk contains various protective proteins, mainly enzymes that exert antibacterial, antiviral, and immunological properties. It possesses unique, powerful immune system–boosting components that would exert potential health benefits. It is an alternative for people suffering from cow milk allergies. In view of its health benefits, there is fast-growing demand for raw camel milk around the world and it was introduced recently as a new functional food in the European market as well as Indian market and is available in pharmacies. Studies confirmed that the composition of camel milk is unique in terms of antioxidative factors, antibacterial, antiviral, antifungal, and antitumor activity, and hypoglycemic effect. So camel milk can be considered as a next-generation superfood.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Microbiological and chemical properties of kefir made of bali cattle milkAlexander Decker
This study investigated the microbiological and chemical properties of kefir made from Bali cattle milk in Indonesia over 24, 48, and 72 hour incubation periods. Testing found the kefir contained lactic acid bacteria ranging from 108-109 CFU/ml and yeast from 105-106 CFU/ml, with Lactobacillus paracasei ssp. paracasei 1 being the predominant bacteria. Chemical analysis showed the kefir contained 5.68-6.26% protein, 3.98-4.67% lactose, pH of 3.38-4.35, and titratable acidity of 0.89-1.73%, with longer incubation periods resulting in higher microbial counts
100% WHEY (LACTOWHEY): Pure Whey Protein Concentrate Sourced from Cows not Tr...IIJSRJournal
This document summarizes research on 100% WHEY (LACTOWHEY), a whey protein concentrate. It is sourced from cows not treated with hormones and contains essential amino acids. The summary discusses:
1) Whey protein contains all essential amino acids and supports muscle repair and growth by increasing lean muscle mass.
2) Studies show whey protein aids recovery after exercise and promotes physical performance through increased muscle protein synthesis and branched chain amino acids.
3) Research also suggests whey protein has antimicrobial properties and can boost immunity, lower risk of some cancers, and support cardiovascular health.
This document discusses functional and designer feeds and foods, with a focus on enriching eggs. It begins by introducing the importance of animal foods in human diets and the need to consider well-being and chronic disease prevention. It then discusses how the composition of eggs can be modified through poultry feeds to produce functional foods enriched with nutrients like omega-3 fatty acids, vitamin E, selenium, and carotenoids. The rest summarizes various feed formulations and their effects - such as flaxseed increasing omega-3s, selenium enriching eggs, iodine supplementation, and strategies for reducing cholesterol. The goal is to design eggs with additional health benefits through strategic feeding of laying hens.
Designer eggs are eggs produced to have altered nutritional profiles. They are produced by modifying hen feed to enrich eggs with nutrients like omega-3 fatty acids, vitamins, and minerals. A study found that consuming designer eggs enriched with vitamin E, lutein, selenium, and DHA significantly increased blood levels of these nutrients compared to normal eggs. Designer eggs show potential as a way to deliver beneficial micronutrients to humans in an acceptable food form.
Camel milk has potential health benefits such as helping with allergies, autoimmune diseases, diabetes, and heart and immune health. It is similar in composition to human breastmilk and easier for the body to absorb than cow's milk due to smaller immunoglobulins. Camel milk's protein structure does not contain the proteins that often cause dairy allergies. It also has anti-inflammatory, antiviral, and antibacterial properties. Research indicates camel milk may help alleviate allergies and support immune function.
Crimson Publishers-Nutritional and Sensory Properties of Cashew Seed ( Anaca...CrimsonpublishersMCDA
Nutritional and Sensory Properties of Cashew Seed (Anacardium occidentale) Milk by Muhammad Faisal Manzoor in Modern Concepts & Developments in Agronomy
Research Intensity Synthesis of Propionic Acid and Vitamin B12 PropionibacteriaIJERA Editor
This document summarizes a study that selected and characterized strains of Propionibacterium shermanii for their ability to synthesize vitamin B12 and propionic acid. 9 strains of P. shermanii were isolated that could synthesize vitamin B12 between 180-1200 mcg/ml and propionic acid between 0.63-2.53 g/l. The best vitamin B12 and propionic acid producing strains were strains 1, 5, 6, and 7. These strains show promise for use in biotechnology to improve the safety, nutrition and biological value of foods.
Processing of eggs and low cholesterol egg substitutesKrishitaMukherjee
The production and manufacturing of foods is a vast spectrum of field with various complexities involved in each food group. Thus, here I present to you my slides.
Advance Protein Powder (APP), created by Advance International, Inc., is a high quality, all natural, marine-based protein powder, which is highly stable, virtually odorless and tasteless and has a nutritional profile superior to other quality protein powders on the market. APP is made using a patent-pending manufacturing process that is both green and sustainable. This report presents an overview of the health benefits of Advance Protein Powder with a comparison of the two most common protein supplement products available: whey and soy.
Rice bran is a byproduct of the rice milling process that was previously discarded due to quickly becoming rancid. The document discusses how the company developed a process to stabilize rice bran, preventing rancidity for up to a year. They describe rice bran as a "super food" containing nutrients, vitamins, minerals, antioxidants, and other bioactive compounds that can promote health and prevent diseases. The company conducted research showing rice bran's benefits for conditions like diabetes, high blood pressure, heart health, and more. They discuss using stabilized rice bran in foods, supplements, cosmetics and how it can upgrade bakery products by adding nutrition and potential health benefits.
Egg is a nutritious and inexpensive food that contains balanced amounts of essential nutrients like protein, vitamins, and minerals. It provides high-quality protein and is an excellent source of various vitamins and minerals. The major components of an egg are albumen (egg white) and yolk. Albumen contains over half of the egg's protein and various vitamins and minerals. The yolk contains all of the egg's fat and cholesterol but also provides various important vitamins. Eggs contain antioxidants and other compounds that may help reduce the risk of diseases. Overall, eggs are a healthy and affordable food choice that provides many important nutrients.
This document studied the effects of supplementing milk with various dairy and non-dairy ingredients on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage. Key findings include:
- The time to reach a pH of 4.5 during fermentation and the titratable acidity at pH 4.5 varied depending on the supplement added to the milk.
- Supplements like tryptone, whey powder, and milk powder plus a higher starter culture dose improved the growth of Lactobacillus delbrueckii subsp. bulgaricus initially and maintained higher counts during storage.
- Supplements like tryptone and milk powder plus a higher
Novel Protein Foods: Alternative Sources of Protein for Human Consumption Neeleshkumar Maurya
Proteins are a major macronutrient of the human diet needed for survival. Its crucial function in nourishment is to provide sufficient amounts of amino acids to the body as these amino acids work as anaplerotic substrates in the building block of the body. As the growth of population increases continuously, the demand for protein also increases over the next decades, and it is very important to search alternative sources of protein for human consumption. The present food industrialists aim to develop a cheaper, protein rich that have almost essential amino acids with highest bioavailability and more convenient food products. Single cell protein from algae and fungi, leaf protein extract and many insects could be an alternative of protein, because they have almost all the essential amino acids required for the human body for the survival.
This document discusses antioxidative properties of kefir, a fermented milk product. It begins with an introduction that provides background on reactive oxygen species and antioxidants in the body. It then describes what kefir is and previous research showing some of its health benefits. The objectives of the study were to investigate various antioxidative properties of cow and goat milk kefirs, including radical scavenging ability, reducing power, inhibition of lipid peroxidation, and enzyme activity. A series of experiments were conducted to measure these properties and compare kefirs to unfermented cow and goat milks. The results demonstrated that kefirs have significantly greater antioxidative effects than milks in areas like scavenging DPPH and superoxide
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Research Inventy : International Journal of Engineering and Scienceinventy
esearch Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
This document summarizes the composition, production, and health benefits of kefir, a fermented dairy beverage. Kefir is made by fermenting milk with kefir grains containing bacteria and yeast. During fermentation, kefir grains produce lactic acid, CO2, alcohol, and aromatic compounds. Traditionally, kefir grains are added directly to boiled and cooled milk and left to ferment for 18-24 hours. Kefir is a probiotic containing "live and active cultures" that may help balance digestive microbes, aid digestion, and provide various health benefits including treating intestinal disorders and promoting longevity.
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In the present study, 20 samples of milk of cow, pasteurized milk were collected from the local market and were analyzed for microbial count and IMViC tests to determine the coliform load in the sample. Further, the presence of E. coli (KC795687) was confirmed by using PCR and 16srna sequencing. Majority of the milk samples of different origin were found to be contaminated by the coliform group of bacteria. The samples were found to be positive for E. coli by PCR analysis and 16srna sequencing. Pasteurized milk samples did not showed presence of E. coliby PCR, but they showed considerable count of bacterial growth by total plate count method. The results indicated that analyzed milk could contribute a potential risk for public health in the cases that it was consumed or used in the production of dairy products without being pasteurized or being subjected to a sufficient heat process. Moreover, PCR is less labor intensive, more rapid for bacterial identification and it further confirmed in 16srna sequencing.
International Journal of Engineering and Science Invention (IJESI) is an international journal intended for professionals and researchers in all fields of computer science and electronics. IJESI publishes research articles and reviews within the whole field Engineering Science and Technology, new teaching methods, assessment, validation and the impact of new technologies and it will continue to provide information on the latest trends and developments in this ever-expanding subject. The publications of papers are selected through double peer reviewed to ensure originality, relevance, and readability. The articles published in our journal can be accessed online.
Kefir is a fermented milk drink made from kefir grains that contain various probiotic bacteria and yeasts. It has a creamy consistency and tastes similar to buttermilk. Kefir provides numerous health benefits such as improved digestion, immune system support, anti-inflammatory properties, and reduced blood sugar and cholesterol. Its high concentration of probiotics contributes to overall gut and digestive health.
Evaluation of the Glucuronic Acid Production and Other Biological Activities...IJMER
The document evaluates the production of glucuronic acid and other biological activities of fermented sweetened black tea fermented with Kombucha culture alone or in combination with different Lactobacillus strains isolated from Kefir grains. Key findings include:
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2) Lactobacillus plantarum enhanced the antibacterial and antioxidant activities of fermented tea to a greater level than normal fermented tea or mixes with other Lactobacillus strains.
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Effect of flax seeds (linum usitatissimum) on uterine andDr Asif Ahmad
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This document provides information about the health benefits of kefir. It begins by stating that kefir is high in nutrients and probiotics, and is beneficial for digestion and gut health. It then lists several key points about kefir: it is a good source of calcium, protein, vitamins and minerals; it contains more probiotic strains than yogurt; certain probiotics and compounds in kefir have antibacterial properties; and kefir can improve bone health and may protect against cancer. The document also notes that kefir is generally well-tolerated by lactose intolerant individuals and that its probiotics may help with digestive issues. It concludes by stating that kefir is easy to make at home.
This document provides information about the health benefits of kefir. It begins by stating that kefir is high in nutrients and probiotics, and is beneficial for digestion and gut health. It then lists several key points about kefir: it is a good source of calcium, protein, vitamins and minerals; it contains more probiotic strains than yogurt; certain probiotics and compounds in kefir have antibacterial properties; and kefir can improve bone health and may protect against cancer. The document also notes that kefir is generally well-tolerated by lactose intolerant individuals and that its probiotics may help with digestive issues. It concludes by stating that kefir is easy to make at home.
The document discusses honey as a natural preservative for milk. It describes how various bacteria were isolated from milk samples and tested for inhibition by honey. The results showed that honey inhibited the growth of both catalase positive and negative bacteria in a concentration-dependent manner. Milk samples stored with honey at 50mg/ml demonstrated less bacterial growth compared to samples without honey. Therefore, the document concludes that honey has potential as a safe, natural preservative to improve the shelf life of milk.
Research Inventy : International Journal of Engineering and Scienceinventy
Research Inventy : International Journal of Engineering and Science is published by the group of young academic and industrial researchers with 12 Issues per year. It is an online as well as print version open access journal that provides rapid publication (monthly) of articles in all areas of the subject such as: civil, mechanical, chemical, electronic and computer engineering as well as production and information technology. The Journal welcomes the submission of manuscripts that meet the general criteria of significance and scientific excellence. Papers will be published by rapid process within 20 days after acceptance and peer review process takes only 7 days. All articles published in Research Inventy will be peer-reviewed.
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Null Bangalore | Pentesters Approach to AWS IAMDivyanshu
#Abstract:
- Learn more about the real-world methods for auditing AWS IAM (Identity and Access Management) as a pentester. So let us proceed with a brief discussion of IAM as well as some typical misconfigurations and their potential exploits in order to reinforce the understanding of IAM security best practices.
- Gain actionable insights into AWS IAM policies and roles, using hands on approach.
#Prerequisites:
- Basic understanding of AWS services and architecture
- Familiarity with cloud security concepts
- Experience using the AWS Management Console or AWS CLI.
- For hands on lab create account on [killercoda.com](https://killercoda.com/cloudsecurity-scenario/)
# Scenario Covered:
- Basics of IAM in AWS
- Implementing IAM Policies with Least Privilege to Manage S3 Bucket
- Objective: Create an S3 bucket with least privilege IAM policy and validate access.
- Steps:
- Create S3 bucket.
- Attach least privilege policy to IAM user.
- Validate access.
- Exploiting IAM PassRole Misconfiguration
-Allows a user to pass a specific IAM role to an AWS service (ec2), typically used for service access delegation. Then exploit PassRole Misconfiguration granting unauthorized access to sensitive resources.
- Objective: Demonstrate how a PassRole misconfiguration can grant unauthorized access.
- Steps:
- Allow user to pass IAM role to EC2.
- Exploit misconfiguration for unauthorized access.
- Access sensitive resources.
- Exploiting IAM AssumeRole Misconfiguration with Overly Permissive Role
- An overly permissive IAM role configuration can lead to privilege escalation by creating a role with administrative privileges and allow a user to assume this role.
- Objective: Show how overly permissive IAM roles can lead to privilege escalation.
- Steps:
- Create role with administrative privileges.
- Allow user to assume the role.
- Perform administrative actions.
- Differentiation between PassRole vs AssumeRole
Try at [killercoda.com](https://killercoda.com/cloudsecurity-scenario/)
Sri Guru Hargobind Ji - Bandi Chor Guru.pdfBalvir Singh
Sri Guru Hargobind Ji (19 June 1595 - 3 March 1644) is revered as the Sixth Nanak.
• On 25 May 1606 Guru Arjan nominated his son Sri Hargobind Ji as his successor. Shortly
afterwards, Guru Arjan was arrested, tortured and killed by order of the Mogul Emperor
Jahangir.
• Guru Hargobind's succession ceremony took place on 24 June 1606. He was barely
eleven years old when he became 6th Guru.
• As ordered by Guru Arjan Dev Ji, he put on two swords, one indicated his spiritual
authority (PIRI) and the other, his temporal authority (MIRI). He thus for the first time
initiated military tradition in the Sikh faith to resist religious persecution, protect
people’s freedom and independence to practice religion by choice. He transformed
Sikhs to be Saints and Soldier.
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Accident detection system project report.pdfKamal Acharya
The Rapid growth of technology and infrastructure has made our lives easier. The
advent of technology has also increased the traffic hazards and the road accidents take place
frequently which causes huge loss of life and property because of the poor emergency facilities.
Many lives could have been saved if emergency service could get accident information and
reach in time. Our project will provide an optimum solution to this draw back. A piezo electric
sensor can be used as a crash or rollover detector of the vehicle during and after a crash. With
signals from a piezo electric sensor, a severe accident can be recognized. According to this
project when a vehicle meets with an accident immediately piezo electric sensor will detect the
signal or if a car rolls over. Then with the help of GSM module and GPS module, the location
will be sent to the emergency contact. Then after conforming the location necessary action will
be taken. If the person meets with a small accident or if there is no serious threat to anyone’s
life, then the alert message can be terminated by the driver by a switch provided in order to
avoid wasting the valuable time of the medical rescue team.
AI in customer support Use cases solutions development and implementation.pdfmahaffeycheryld
AI in customer support will integrate with emerging technologies such as augmented reality (AR) and virtual reality (VR) to enhance service delivery. AR-enabled smart glasses or VR environments will provide immersive support experiences, allowing customers to visualize solutions, receive step-by-step guidance, and interact with virtual support agents in real-time. These technologies will bridge the gap between physical and digital experiences, offering innovative ways to resolve issues, demonstrate products, and deliver personalized training and support.
https://www.leewayhertz.com/ai-in-customer-support/#How-does-AI-work-in-customer-support
In Vitro AnticancerPropertiesof Kefirand Kefir Products Produced by aNovel Method in Syria
1. International Journal of Pharmaceutical Science Invention
ISSN (Online): 2319 – 6718, ISSN (Print): 2319 – 670X
www.ijpsi.org Volume 6 Issue 5 ‖ May 2017 ‖ PP.01-06
www.ijpsi.org 1 | P a g e
In Vitro AnticancerPropertiesof Kefirand Kefir Products
Produced by aNovel Method in Syria
Ibrahim Almostafa Alsha'ar,Bassam Aloklah,Rudwan Badr Al-Deen,
Majd Aljamali, Ranad Alkadry,Fahed Albiski
(National Commission for Biotechnology (NCBT), Damascus, Syria)
Abstract : Kefir, which is a fermented milk product have many beneficial health effects. One of these health
effects is its role as anticancer agent. In the current study we investigated the anticancer properties of kefir
produced in Syria by a novel method, against human sarcoma cells in vitro. Moreover the exopolysaccharides
(EPS), the kefir treated with sodium bicarbonate (alkaline kefir) (AK) and EPS treated with sodium bicarbonate
(alkaline EPS) (AEPS), were investigated to determine their anticancer effects on the same cancer cell line
(human sarcoma), and the alkaline solution was used as control at the same concentrations. Human sarcoma
cell line was obtained from Al-Bairouni Hospital, Damascus-Syria and was preserved in liquid Nitrogen until it
was used to determine anticancer effects of kefir and kefir products. Eight concentrations of kefir and AK were
prepared: 250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µl.ml-1
. Similarly, eight concentrations of EPS and AEPS were
prepared (250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µg.ml-1
).The anticancer effect was expressed as the percentage
of cancer cell killing ratios. Results revealed the anticancer properties of kefir, AK and EPS in different
concentration. The AK was superior to kefir and other kefir products, with the concentration of 3.75 µl.ml-1
was
capable to kill all sarcoma cells. Kefir was capable to kill all sarcoma cells in concentration of 250 µl.ml-1
, and
EPS could kill all sarcoma cells in a concentration of 30 µg.ml-1
, and 98.5% of the sarcoma cells in a
concentration of 3.75 µg.ml-1
, while AEPS could kill all sarcoma cells in the concentration of 60 µg.ml-1
, and
75% of their in a concentration of 30 µg.ml-1
. while the alkaline solution was not effective against sarcoma
cells.
Keywords: Alkaline exopolysaccharide (AEPS), Alkaline kefir (AK), Anticancer, Exopolysaccharide (EPS),
Human sarcoma, Kefir.
I. Introduction
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the „„kefir
grain‟‟ on the carbohydrates in the milk[1]. The name „„kefir‟‟ is likely derived from the Turkish word „„keyif‟‟
which means „„good feeling‟‟ [2]. It was originated in central Asia between the Caucasus Mountains and
Mongolia, and is very popular in many countries nowadays, such as Turkey, Russia, Poland, Czech Republic,
Slovakia, Hungary, Bulgaria, Scandinavian countries, The United States, Brazil and Japan [3-9]. It has long
been popular in Eastern Europe for its purported health benefits, where it is routinely administered to patients in
hospitals and recommended for infants and the infirm [1]. Kefir is an acidic, viscous, somewhat effervescent,
slightly alcoholic milk beverage produced by the actions of bacteria and yeast embedded in a resilient, insoluble
protein and polysaccharide matrix [10-12]. Containing many bacterial species already known for their probiotic
properties[1].Kefir differs from other fermented milk products in its unique starter culture, which is an
aggregation of many different bacteria and yeast species bound together in an exopolysaccharide matrix
produced by certain lactic acid bacteria. Farnsworth [13]describes kefir grains as a mass of bacteria, yeasts,
polysaccharides, and other products of bacterial metabolism, together with curds of milk proteins. The starter
cultures, termed “grains”, grow, propagate and pass their properties along to the following generations of grains
[14].
The traditional method of producing kefir is achieved by directly adding kefir grains (2-10%) to milk
that has been pasteurized and cooled to 20-25°C. After a period of fermentation lasting approximately 24 h, the
grains are removed by filtration. The beverage, itself containing live microflora from the grains is then ready for
consumption. The grains that grow in the process of kefir production are reused for subsequent fermentation. A
second method, known as the "Russian method ", permits the production of kefir on a larger scale, and uses two
fermentation steps. The first step is to prepare the cultures by incubating milk with grains (2-3%). The grains are
then removed by filtration and the resulting mother culture is added to milk (1-3%), which is fermented for 12 to
18 h [15].
Cancer, abnormal division and reproduction of cells that can spread throughout the body [16], is a
leading cause of death worldwide and the total number of cases is increasing globally [17]. A recent analysis
estimated 13.2 million deaths and 20.3 million incident cases for cancer in 2030 [18]. Thus preventive strategies
are critical in every cancer control plan [17]. Among factors responsible for cancer, it has been estimated that
2. In Vitro AnticancerProperties of Kefir and Kefir Products Produced by aNovel Method in Syria
www.ijpsi.org 2 | P a g e
diet accounts for about 20%–30% of all cases worldwide. Several studies support the idea that some dietary
components, such as fruits and vegetables, are protective factors against cancer [19]. There is also evidence that
a diet rich in fermented foods such as fermented milk products may have beneficial properties in reducing risk
of some cancers [20-22].The definition of anti-carcinogenic is „tending to inhibit or prevent the activity of a
carcinogen or the development of carcinoma‟. Tumors are classified as carcinomas or sarcomas. Sarcoma
tumors are derived from supportive or connective tissues such as bone, fat, and cartilage [23].
Health aspects attributed to the consumption of kefir, as similar to other fermented dairy foods
supplemented with probiotic bacteria, include, but are not limited to, improved lactose utilization,
anticarcinogenic activity, control of intestinal infections and improved flavor and nutritional quality of the milk
[24].
Kefir enjoys a rich tradition of beneficial claims. Consumption of kefir has been used in the former
Soviet Union for the treatment of a variety of conditions including metabolic disorders, atherosclerosis, cancer,
and gastrointestinal disorders [25]. Although there is lack of clinical trials or population based studies on kefir,
in a case-control study done by Ronco et al [26] in Montevideo, Uruguay, consumption of ricotta cheese and
skim yogurt were associated with a significant decreased risk of breast cancer. Low-fat and fermented products
combined appeared to be the most protective dairy foods. Kefir contains a greater number of different bacteria
than yogurt. Therefore consumption of kefir may have the similar effect. Encouraging results regarding the
antitumor properties of kefir have been reported in animal studies [27, 28, 29, 30]. Components in fermented
milk such as conjugated linoleic acid (CLA) [31], sphingolipids [32,33] polysaccharides [30], organic acids
[34], and some proteins and peptides [35] have been shown to possess antimutagenic and antitumor effects.
Guven et al. [36] proposed an alternative suggestion as to how kefir may protect tissues. They found
that mice exposed to carbon tetrachloride (a hepatotoxin to induce oxidative damage) and given kefir by gavage
showed decreased levels of liver and kidney malondialdehyde, indicating that kefir was acting as an antioxidant.
Their data also indicated that kefir was more effective than vitamin E (which is well known to have
antioxidative properties) in combating oxidative damage. Many studies have shown evidence to warrant the use
of probiotic foods like kefir in the treatment of gastrointestinal disturbances [37]. One example is diarrhea,
which can be caused by a variety of conditions. Probiotics help in preventing diarrhea and in reducing its
duration; they also alleviate conditions such as infant‟s diarrhea, irritable bowel syndrome, colitis, Crohn‟s
disease, gastroenteritis, and traveler‟s diarrhea [38]. The consumption of kefir has shown good results in
mitigating the symptoms of chronic constipation [39].
II. Materials And Methods
Sarcoma cell line source
Human sarcoma cell line were obtained from Al-Bairouni Hospital, Damascus-Syria. The cell line was
preserved in liquid Nitrogen (-196° C) until it was used in the anticancer test.
Kefir grains preparation
Kefir grains were prepared by a novel method: goat colostrum was obtained from Damascus, Syria.
Natural microflora was used to ferment colostrum to produce kefir grains, by incubating 500 ml of fresh
colostrum at 37° C for 72 h, with stirring occasionally (every 4 h.). This process was repeated 3 times to ensure
the constant properties of kefir grains produced. Kefir grains were obtained by filtration of colostrum including
kefir grains by means of clean gauze.
EPS extraction
EPS was extracted by transferring 10 of filtrated kefir into 50 ml centrifuge plastic tubes, the tubes
then heated in water bath at 100° C for 1 h. to release the EPS [40]. Then the tubes cooled to room temperature,
and centrifuged at 8000 rpm at 4° C for 20 m, and the precipitate was discarded. Two volumes of ethanol 95%
(v/v) were added to the supernatant and the solution was kept at 4° C for 24 h. The tubes and their contents were
centrifuged at 8000 rpm at 4° C for 30 m and supernatant was discarded to obtain EPS.
Spectrophotometric determination of EPS
The resultant precipitate was dissolved in 10 ml of deionized water. Then the solution was centrifuged
8000 rpm at 4° C for 10 min, and the precipitate was discarded. The EPS amount was determined by phenol-
sulfuric acid method: 1 ml of the supernatant was taken from the last centrifuge procedure and 1 ml of phenol
solution (5% in deionized water w/v) was added, and finally 5 ml of concentrated sulfuric acid (density=1.84
g/cm3
) was added dropwise with gentle stirring. The absorbance of the solution was measured at 480 nm using
spectrophotometer[41]. The amount of EPS was calculated by plotting the absorbance against standard curve of
glucose (100, 50, 25 and 10 mg/l).
3. In Vitro AnticancerProperties of Kefir and Kefir Products Produced by aNovel Method in Syria
www.ijpsi.org 3 | P a g e
Preparation of kefir and EPS
The kefir solution was passed through 0.20 µm sterile filter after primary filtration using clean gauze to
separate kefir grains. EPS solution was prepared by dissolving the precipitated EPS after final centrifuging with
deionized water to obtain suitable concentrations, and finally filtered through 0.20 µm sterile filter.
Preparation of AK and AEPS
7.00 g of sodium bicarbonate was dissolved in 100 ml of deionized water, sterilized by filtration
through 0.20 µm filter. The resultant solution was used to prepare the AK and AEPS in the concentrations of
250, 125, 60, 30, 15, 7.5, 3.75 and 2.5 µg.ml-1
.
The effect of kefir, AK, EPS and AEPS on human sarcoma cells in vitro
The human sarcoma cells line suspended in DMEM medium were distributed in a microtiter plate
containing 96 well , where each ml of the medium contained 10,000 cell/ml. The suitable amounts of kefir and
AK, were added to the microtiter plate wells to obtain concentrations of (250, 125, 60, 30, 15, 7.5, 3.75 and 2.5
µl.ml-1
), while EPS and AEPS were added to the microtiter plate wells to obtain concentrations of (250, 125, 60,
30, 15, 7.5, 3.75 and 2.5 µg.ml-1
). All tests were repeated in triplicate. The microtiter plate then was transferred
to humid incubator maintained at 37° C, and incubated in 5% CO2atmosphere for 24 h. After the incubation time
passed the trypsin was added and microtiter plate was reincubated at 37° C for 5 min. The cells centrifuged at
2000 rpm for 5 min and the precipitates were resuspended in trypan blue and the number of viable and dead
cells were estimated using Thoma Zeiss counting cell. The control test was done at the same conditions, but
without the addition of kefir, AK, EPS or AEPS. Another control test was done by adding the alkaline solution
only.
III. Results
EPS determination
The standard curve using the glucose in the concentrations of 100, 50, 25 and 10 mg.ml-1
in water when
absorption measured at 480 nm , revealed that the equation was as follows:
Y = 0.00043 X (R2
= 0.99)
Where:Y = absorption, X = concentration
The kefir prepared by the novel method described in the "materials and methods" section contains a
very high concentration of EPS 3.869 g.l-1
.
Anticancer properties of the kefir and kefir products
The anticancer properties of kefir and kefir products were estimated against human sarcoma cells. Eight
concentrations of kefir and AK (expressed as µl.ml-1
), and eight concentrations of EPS and AEPS (expressed as
µg.ml-1
) were prepared and were used to treat sarcoma cells in vitro. The effectiveness of kefir and kefir
products was expressed as kill ratio after 24 h of treatment. Results of kill ratio after treatment with kefir, AK,
EPS and AEPS are shown in Table 1.
Table 1 revealed that the AK was the most effective against human sarcoma cell when compared with
kefir, it could kill all sarcoma cells in a concentration of 3.75 µl.ml-1
of DMEM medium (Fig 1.D). Kefir could
kill all sarcoma cells in a concentration of 250 µl.ml-1
, while it was able to kill only 50% of sarcoma cell when
its concentration decreased into 125 µl.ml-1
(Fig 1.C). EPS was more effective than AEPS, the former was able
to kill all sarcoma cells in a concentration of 30 µg.ml-1
and 98.5% of the cells at a very low concentration, 3.75
µg.ml-1
(Fig 1.E), while the later was able to kill all the cells at 60 µg.ml-1
, and only 25% when its concentration
decreased into 30 µg.ml-1
(Fig 1.F).
The evidence that the alkaline (sodium bicarbonate) has no effect on human sarcoma cells is that the
alkaline treatment was not effective in killing sarcoma cells at the same concentrations.
All of the kefir products were passed through 0.20 µm sterile filters, that means they were free of live
bacteria/yeasts (kefir and AK) or dead bacteria/yeasts (EPS and AEPS), this omit the emphasize that proposed
the live lactic acid bacteria/yeasts have a direct role as anticancer agent (at least in the current research).
IV. Discussion
In the current study, it is revealed that kefir was able to kill sarcoma cells in vitro. This result is
corresponding with two studies were identified on the antitumor effects of kefir in different types of sarcoma
cells[27, 42]. Liuet al. [42] investigated the antitumor effects of oral administration of soy milk kefir, prepared
by inoculation of soy milk with kefir grains, and milk kefir on female mice bearing sarcoma tumor cells. One
week after tumorinoculation, with oral administration of 5mL/kg/day of differenttreatments for 30 days, tumor
growth was inhibited 64.8% and 70.9% in the tumor-bearing group with milk and soy milk kefir respectively,
compared with controls. Tumor volume was measured to assess antitumor activity of kefir.In another survey on
4. In Vitro AnticancerProperties of Kefir and Kefir Products Produced by aNovel Method in Syria
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a different form of sarcoma cells in mice, the beneficial therapeutic effects of kefir to decrease tumor size were
established by Cevikbas et al.[27]following 20 days of treatment with 0.5 mL kefir, compared with the saline
administrated to the controls, reduction was seen in tumor size based on size oftumors after treatment.
Furthermore, tumor disappearance was observed in those mice receiving kefir treatments.
The EPS prepared in the current study from kefir was effective in killing human sarcoma cells in vitro
in low concentration (as little as 30 µg.ml-1
of the medium to kill 100% of the sarcoma cells, and 3.75 µg.ml-1
to
kill almost all of the sarcoma cells). This result is not corresponding with that recorded by Shiomi et al.[30]
studied the effect of a water-soluble polysaccharide (KGF-C) isolated from kefir of sarcoma tumor cells
inoculated in male mice.It wasgiven to the mice atlibitum in drinking water in different concentrations.Oral
administration of KGF-C, compared to the controls,inhibited the growth of both tumor cells which was
measured bythe difference between tumor weight in the intervention and controlgroups. But, in vitro direct
cytotoxicity of KGF-C on tumorcells was not as oral administration. There was no or little direct
cytotoxicityagainst the tumor cell based on the ratio of the dead cells to thetotal cells.
V. Conclusion
In the current study, we have investigated the anticancer potential of kefir and some kefir products
against a human sarcoma cell line in vitro. The kefir grains were made by a novel method in Syria, and were
unique in microbial composition (results are not showed here). Results demonstrated the anticancer efficiency of
all kefir/kefir products. Alkaline kefir (AK) was the most effective product against human sarcoma cells in vitro,
followed by exopolysaccharides (EPS), Alkaline exopolysaccharides (AEPS), and finally kefir. As a result of
the current study we suggest that AK can be used to treat human sarcomain vivo,because kefir is conventional
drink in many countries, and the addition of sodium bicarbonate is safe as food additive.
Acknowledgements
The authors are grateful to National Commission for Biotechnology (NCBT), Damascus, Syria for
financial and technical support of this work; and Al-Bairouni Hospital for providing us with the human sarcoma
cell line.
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Table 1. Kill ratios of human sarcoma cells after treatment with: Kefir (K), alkaline kefir (AK),
exopolysaccharide (EPS) and alkaline exopolysaccharide (AEPS) at different concentrations.
Treatment
Concentration (µl.ml-1
for K and AK, µg.ml-1
for EPS and AEPS)
250 125 60 30 15 7.5 3.75 2.5
K 100 50 0 0 0 0 0 0
AK 100 100 100 100 100 100 100 0
EPS 100 100 100 100 99 98.5 98.5 0
AEPS 100 100 100 25 0 0 0 0
Alkaline 0 0 0 0 0 0 0 0
Control 0 0 0 0 0 0 0 0
6. In Vitro AnticancerProperties of Kefir and Kefir Products Produced by aNovel Method in Syria
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Fig 1. Human sarcoma cells after different treatments in vitro: A, untreated cells (control); B, cells treated with
alkaline (sodium bicarbonate); C, cells treated with kefir; D, cells treated with AK; E, cells treated with EPS;
F, cells treated with AEPS.