Analysis of health benefits conferred by Lactobacillus species from kefir

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Analysis of health benefits conferred by Lactobacillus species from kefir

Slattery, Conor; Cotter, Paul D.; O'Toole, Paul W.
Date: 2019-06-01
Copyright: © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Copyright information: https://creativecommons.org/licenses/by/4.0/
Related: https://www.mdpi.com/2072-6643/11/6/1252
Citation: Slattery, C., Cotter, P.D. and O’Toole, P.W. (2019). Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir. Nutrients, 11(6), 1252. (24pp). doi:10.3390/nu11061252
Published Version: 10.3390/nu11061252

Abstract:

Lactobacilli are among the most common microorganisms found in kefir; a traditional fermented milk beverage produced locally in many locations around the world. Kefir has been associated with a wide range of purported health benefits; such as antimicrobial activity; cholesterol metabolism; immunomodulation; anti-oxidative effects; anti-diabetic effects; anti-allergenic effects; and tumor suppression. This review critically examines and assesses these claimed benefits and mechanisms with regard to particular Lactobacillus species and/or strains that have been derived from kefir; as well as detailing further potential avenues for experimentation.

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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited Except where otherwise noted, this item's license is described as © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
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