Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300523 |
Resumo: | Abstract In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore may be an alternative source of probiotics. However, sugary kefir has been shown to contain probiotic properties such as adhesion to the mucosa by reaching the lumen of the mucosa, colonization of the pathogens to the mucosa. In this way, potential health effects such as antimicrobial activity, suppression of inflammation agents, reduction of oxidative stress, immunomodulation, anticancer, and anti-obesity have been demonstrated by clinical studies. However, studies on whether or not these effects are present on humans are very limited. Therefore, randomized double blind placebo controlled studies are needed to investigate potential health effects on humans. |
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Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefirkefirsugary kefirprobioticsmicroorganismshealth benefitsAbstract In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore may be an alternative source of probiotics. However, sugary kefir has been shown to contain probiotic properties such as adhesion to the mucosa by reaching the lumen of the mucosa, colonization of the pathogens to the mucosa. In this way, potential health effects such as antimicrobial activity, suppression of inflammation agents, reduction of oxidative stress, immunomodulation, anticancer, and anti-obesity have been demonstrated by clinical studies. However, studies on whether or not these effects are present on humans are very limited. Therefore, randomized double blind placebo controlled studies are needed to investigate potential health effects on humans.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300523Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27919info:eu-repo/semantics/openAccessAÇIK,MuratÇAKIROĞLU,Funda PınarALTAN,MuratBAYBO,Tuğçeeng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300523Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
title |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
spellingShingle |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir AÇIK,Murat kefir sugary kefir probiotics microorganisms health benefits |
title_short |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
title_full |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
title_fullStr |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
title_full_unstemmed |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
title_sort |
Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir |
author |
AÇIK,Murat |
author_facet |
AÇIK,Murat ÇAKIROĞLU,Funda Pınar ALTAN,Murat BAYBO,Tuğçe |
author_role |
author |
author2 |
ÇAKIROĞLU,Funda Pınar ALTAN,Murat BAYBO,Tuğçe |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
AÇIK,Murat ÇAKIROĞLU,Funda Pınar ALTAN,Murat BAYBO,Tuğçe |
dc.subject.por.fl_str_mv |
kefir sugary kefir probiotics microorganisms health benefits |
topic |
kefir sugary kefir probiotics microorganisms health benefits |
description |
Abstract In this review, we aimed to explain general information about sugary kefir, microbial diversity, production process and potential health effects. Although sugary kefir has been known for many years, it has not been studied much. Studies have shown that sugary kefir has a similar microbial diversity compared to traditional milk kefir and therefore may be an alternative source of probiotics. However, sugary kefir has been shown to contain probiotic properties such as adhesion to the mucosa by reaching the lumen of the mucosa, colonization of the pathogens to the mucosa. In this way, potential health effects such as antimicrobial activity, suppression of inflammation agents, reduction of oxidative stress, immunomodulation, anticancer, and anti-obesity have been demonstrated by clinical studies. However, studies on whether or not these effects are present on humans are very limited. Therefore, randomized double blind placebo controlled studies are needed to investigate potential health effects on humans. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300523 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300523 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.27919 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.3 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126326793306112 |