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.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
How Kefir, also known as 'Dairy Champagne' produced? What distinguishes it from curd or yoghurt? What marks its significance in the European countries? Answer all your queries from this presentation.
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
A report on the development of Fermentation. Includes B.C. to A.D. coverage of how fermentation was utilized and also various scientists study on discovering the scientific process behind the process. Also included is the kinds of fermenters and its development over the years.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
Milk has been used to produce fermented milk products as far back as 10,000 B.C. in different
regions worldwide. The benefits of fermented milk products include enhanced digestibility,
new and unique flavours, added probiotics, vitamins and minerals, and preservation products
for food that usually has a concise shelf life.
Fermentation is a metabolic process that produces chemical changes in organic substrates
through the action of enzymes. Fermented milk products are created when milk ferments with
specific kinds of bacteria called Lactobacilli or Bifidobacteria. In other words, it can also be said that
fermentation is partial digestion by bacteria. The fermentation process increases the shelf life of
the product while enhancing its taste and improving the digestibility of its milk.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
A report on the development of Fermentation. Includes B.C. to A.D. coverage of how fermentation was utilized and also various scientists study on discovering the scientific process behind the process. Also included is the kinds of fermenters and its development over the years.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
In Vitro AnticancerPropertiesof Kefirand Kefir Products Produced by aNovel Me...inventionjournals
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.
Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Acute scrotum is a general term referring to an emergency condition affecting the contents or the wall of the scrotum.
There are a number of conditions that present acutely, predominantly with pain and/or swelling
A careful and detailed history and examination, and in some cases, investigations allow differentiation between these diagnoses. A prompt diagnosis is essential as the patient may require urgent surgical intervention
Testicular torsion refers to twisting of the spermatic cord, causing ischaemia of the testicle.
Testicular torsion results from inadequate fixation of the testis to the tunica vaginalis producing ischemia from reduced arterial inflow and venous outflow obstruction.
The prevalence of testicular torsion in adult patients hospitalized with acute scrotal pain is approximately 25 to 50 percent
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
263778731218 Abortion Clinic /Pills In Harare ,sisternakatoto
263778731218 Abortion Clinic /Pills In Harare ,ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group of receptionists, nurses, and physicians have worked together as a teamof receptionists, nurses, and physicians have worked together as a team wwww.lisywomensclinic.co.za/
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
2. Otles and Cagindi: Kefir: A Probiotic Dairy-Composition
organisms, repopulate the digestive tract and aid in described as a symbiotic association. The overall
digestion. The microorganisms predigest the protein organization of microorganisms of grains is not
that enchanting protein digest and absorption and also completely elucidated. The grain matrix is composed of
use the lactose thus many people whom have lactose a complex of 13% protein (by dry weight), 24%
intolerance problem can be consume kefir. polysaccharide, plus cellular debris and unknown
components (Hallé et al., 1994). The principal
Consumption of kefir: Kefir has been consumed for polysaccharide is a water-soluble substance known as
thousands of years and originated in the Caucasus kefiran. Several homofermentative Lactobacillus species
Mountains in the former Soviet Union. Although kefir is including L. kefiranofaciens and L. kefir (Toba et al.,
just being discovered in some areas of the world, it has 1987; Yokoi et al., 1991) produce this polysaccharide.
been very popular in the former Soviet Union, Hungary The authors found that Kefiran producing, encapsulated
and Poland for many years (Komai and Nanno, 1992). It L. kefiranofaciens that are located all over the grain and
is also well known in Sweden, Norway, Finland and increased in the center, while L. kefir populated only a
Germany (Kroger, 1993), as well as in Greece, Austria, small region at the surface layer (Arihara et al., 1990).
Brazil and Israel (Hallé et al., 1994). The popularity is
growing in the United States and Japan. Kefir process: There are several methods of producing
In many countries, kefir-related products are also kefir. Commonly traditional and industrial processes are
produced (Kurmann et al., 1992). Some of them are: used and also food scientists are currently studying
Freeze-dried Kefir made from concentrated milk (360 modern techniques to produce a kefir with the same
g/kg total solids) and fermented using traditional grains, characteristics as those found in traditional kefir. Kefir
Buttermilk Kefir, a traditional product made from can be made from any type of milk, cow, goat, sheep,
skimmed milk, coconut, rice or soy. There are many choices for milk;
Cultured milk Kefir, produced from a special blend of pasteurized, unpasteurized, whole fat, low fat, skim and
baker's yeast together with a cream or yoghurt starter no fat.
culture (none of which originated from Kefir grains),
Kefir-like products, manufactured using blends of micro- Traditional process: The traditional method of making
organisms which result in a varying range of sensory kefir is occurred by directly adding kefir grains. The raw
properties, but lacking the typical characteristics of milk is boiled and cooled to 20-25 oC and inoculated
traditional Kefir; products with in these categories are with 2-10% (generally 5%) kefir grain. After a period of
known as Omaere (in South-West Africa), Rob or Roba fermentation, 18-24 hours at 20-25 oC, the grains are
(in some Arab countries), KjaKlder MjoKlk (in Norway), separated from the milk by filtering with a sieve and can
Kellermilch (in Germany), Tarag (in Mongolia) and Kefir be dried at room temperature and kept at cold
(in Turkey), temperature for being used in the next inoculation. Kefir
Osobyi, a modified Kefir produced in Russia from bovine is stored at 4 oC for a time then is ready for consumption
milk low in fat, but with enriched protein. Although (Karagozlu and Kavas, 2000). The traditional process of
bovine, caprine and ovine milk are widely used for the kefir is shown in Fig. 1.
manufacture of many different types of fermented milk
products, little information is available on the sensory Industrial process: In industrial process of kefir,
quality of Kefir made with different mammalian milks. different methods can be used but basically up on the
same principle. The first step is to homogenize the milk
Kefir grains: Kefir is made only made kefir grains or to 8% dry matter and held by heat treatment at 90-95 oC
mother cultures which prepared from kefir grains for 5-10 minutes. Then cooled at 18-24 oC and
(Picture 1). Kefir grains are prepared in a goat-hide bag inoculated with 2-8% kefir cultures (bacterial starters) in
filling with pasteurized milk inoculated with sheep tanks. Fermentation time is changed for 18 to 24 hours.
intestinal flora, followed by culture of the surface layer in The coagulum is separated by pomp and distributed in
milk. Gradually a polysaccharide layer appears on the bottles. After maturing at 12-14 oC or 3-10 oC for 24
surface of the hide. The layer is removed from the hides hours, kefir is stored at 4 oC (Koroleva, 1988). The
and propagated in pasteurized milk. Kefir grains appear industrial process of kefir is shown in Fig. 2.
pieces of coral or small clumps of cauliflower florets or
pop corn and range from 3 to 20 mm in diameter Chemical and nutritional composition of kefir: The
(Libudzisz and Piatkiewicz, 1990). The grains look like composition of kefir is variable and not well defined
gelatinous white or yellow particles. These grains (Zubillaga et al., 2001). It depends on the source and the
contain lactic acid bacteria (lactobacilli, lactococci, fat content of milk, the composition of the grains or
leoconostocs), acetic acid bacteria and yeast mixture cultures and the technological process of kefir. The
clumped together with casein (milk proteins) and chemical composition of kefir is shown in Table 1. The
complex sugars by a matrix of polysaccharides. It is major products formed during fermentation are lactic
55
3. Otles and Cagindi: Kefir: A Probiotic Dairy-Composition
Fig. 1: The traditional process of kefir
Picture 1: Kefir grains
vitamins are regulation of the kidneys, liver and nervous
system to helping relieve skin disorders, boost energy
and promote longevity. Kefir has the complete proteins
that are partially digested and in this respect the body
easily utilizes them. Tryptophan is one of the essential
amino acids in kefir that is well known for relaxing effect
on the nervous system and calcium and magnesium are
abundant in kefir, which are important minerals for a
healthy nervous system. Kefir is also a good source of
phosphorus, which is the second most abundant
mineral in our bodies, helps utilize carbohydrates, fats
and proteins for cell growth, maintenance and energy
(Saloff-Coste, 1996).
Kefir is a good diet for lactose intolerant individuals that
have the inability to digest significant amounts of lactose
that is the predominant sugar of milk. The lactose
content is decreased in kefir and the $-galactosidase
level is increased as a result of fermentation (Zourari
and Anifantakis, 1988).
Health benefits of kefir: Many researchers have
Fig. 2: The industrial process of kefir investigated the benefits of consuming kefir. More than
a thousand years of consumption have demonstrated
acid, CO2 and alcohol. Diacetyl and acetaldehyde, which that the microorganisms in kefir are not pathogenic. Kefir
are aromatic compounds, are present in kefir (Zourari is used in hospitals and sanatoria for a variety of
and Anifantakis, 1988). Diacetyl is produced by Str. lactis conditions, including metabolic disorders,
subsp. diacetylactis and Leuconostoc sp. (Libudzisz and atherosclerosis and allergic disease in the former Soviet
Piatkiewicz, 1990). The pH of kefir is 4.2 to 4.6 (Odet, Union (Koroleva, 1988). It has even been used for the
1995). treatment of tuberculosis, cancer and gastrointestinal
The chemical composition and nutritional values of kefir disorders when modern medical treatment was not
are shown in Table 1. In addition to beneficial bacteria available and has also been associated with longevity in
and yeast, kefir contains vitamins, minerals and Caucasus (Cevikbas et al., 1994; Zourari and
essential amino acids that help the body with healing Anifantakis, 1988). Regularly kefir consumption can be
and maintenance functions. Kefir is rich in Vitamin B1, help to relieve all intestinal disorders, promote bowel
B12, calcium, amino acids, folic acid and Vitamin K. It is movement, reduce flatulence and create a healthier
a good source of biotin, a B vitamin that aids the body's digestive system. It cleans effectively the whole body that
assimilation of other B vitamins, such as folic acid, helps to establish a balanced inner ecosystem for
pantothenic acid and B12. The numerous benefits of B optimum health and longevity and however easily
56
4. Otles and Cagindi: Kefir: A Probiotic Dairy-Composition
Table 1: The chemical composition and nutritional values of kefir (Renner and Renz-Schaven, 1986; Hallé et al., 1994)
Components 100 g Components 100 g
Energy 65 kcal Mineral content (g)
Fat (%) 3.5 Calcium 0.12
Protein (%) 3.3 Phosphor 0.10
Lactose (%) 4.0 Magnesium 12
Water (%) 87.5 Potassium 0.15
Sodium 0.05
Milk acid (g) 0.8 Chloride 0.10
Ethyl alcohol (g) 0.9
Lactic acid (g) 1 Trace elements
Cholesterol (mg) 13 Iron (mg) 0.05
Phosphatateds (mg) 40 Copper (µg) 12
Molybdenum (µg) 5.5
Essential amino acids (g) Manganese (µg) 5
Tryptophan 0.05 Zinc (mg) 0.36
Phenylalanin+tyrosine 0.35
Leucine 0.34
Isoleucine 0.21 Aromatic compounds
Threonine 0.17 Acetaldehyde
Methionine+cystine 0.12 Diacetyl
Lysine 0.27 Acetoin
Valine 0.22
Vitamins (mg)
A 0.06 B12 0.5
Carotene 0.02 Niacin 0.09
B1 0.04 C 1
B2 0.17 D 0.08
B6 0.05 E 0.11
digested, provides beneficial bacteria and yeast, activity was considered to be host mediated because of
vitamins and minerals and complete proteins and is a the lack of direct in vitro effect on tumor cells (Shiomi et
nourishing food to contribute a healthy immune system al., 1982). Immune system stimulation with kefir
and has been used to help patients suffering from AIDS, (Furukawa et al., 1991) and with sphingomyelin isolated
chronic fatigue syndrome, herpes and cancer. from the lipids of kefir (Osada et al., 1994) has been
The antibacterial (Zacconi et al., 1995), immunological demonstrated in both in vitro and in vivo studies and
(Furukawa et al., 1990), antitumoral (Furukawa et al., improves the immune system. There is evidence to
1991) and hypocholesterolemic (Tamai et al., 1996) support the antitumour activity.
effects of kefir have investigated in recent studies. Kefir plays an important role of controlling high
Kefir (Zacconi et al., 1995) possesses antibacterial cholesterol levels in this way protecting from cardio
activity in vitro against a wide variety of gram-positive and vascular damage.
gram-negative bacteria (Serot et al., 1990) and against The lactase deficiency individuals has sickness such as
some fungi (Cevikbas et al., 1994). The antagonistic nausea, cramps, bloating, gas and diarrhea but kefir's
effects of kefir against Salmonella kedougou were abundance of beneficial yeast and bacteria provide
attributed to the complexity and vitality of the kefir micro lactase, an enzyme which consumes most of the lactose
flora (Zacconi et al., 1995). Various scientists have left after the culturing process (Akalin and Ötles, 2002).
observed digestive benefits of kefir (Goncharova et al.,
1979; Sukhov et al., 1986). The microorganisms of kefir Conclusion: High nutritional values and health benefits
are reduced the activity of the fecal enzymes in intestinal of kefir are numerous; therefore it is recommended to
system. Several studies have investigated the antitumor consume for premature infants, young children,
activity of kefir and polysaccharides from kefir grain pregnant and nursing women, patient, old people and
(Cevikbas et al., 1994; Driessen and Boer, 1989; lactase deficiency individuals. Many researchers
Fernandes et al., 1987; Friend and Shahani, 1984; investigated many properties of kefir but mostly not well
Furukawa et al., 1990; Furukawa et al., 1991; Gilland, defined. Future observations will appear more
1989; Klupsch, 1985; Murofushi et al., 1983; Shiomi et clarification about kefir and its nutritional and therapeutic
al., 1982; Welch, 1987). The mechanism of antitumor benefits.
57
5. Otles and Cagindi: Kefir: A Probiotic Dairy-Composition
References Hallé, C., F. Leroi, X. Dousset and M. Pidoux, 1994. Les
Akalin, S. and S. Ötles, 2002. Beslenmede kéfirs : des associations bactéries lactiques-
probiyotiklerin önemi. Gida, 9: 70-74. levures. In Roissart, De H., Luquet, F.M. (Eds.),
Anonymous, 1992. International Dairy Federation. Bactéries lactiques: Aspects fondamentaux et
General standard of identity for fermented technologiques. Vol. 2. Uriage, France, Lorica, pp:
milks,163: 4. 169-182.
Hosono, A., T. Tanabe and H. Otani, 1990. Binding
Arihara, K., T. Toba and S. Adachi, 1990.
properties of lactic acid bacteria isolated from kefir
Immunofluorescence microscopic studies on
milk with mutagenic amino acid pyrolyzates.
distribution of L. kefiranofaciens and L. kefir in kefir
Milchwiss., 45: 647-651.
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