Analysis of health benefits conferred by Lactobacillus species from kefir

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dc.contributor.author Slattery, Conor
dc.contributor.author Cotter, Paul D.
dc.contributor.author O'Toole, Paul W.
dc.date.accessioned 2019-11-20T05:25:30Z
dc.date.available 2019-11-20T05:25:30Z
dc.date.issued 2019-06-01
dc.identifier.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 en
dc.identifier.volume 11 en
dc.identifier.issued 6 en
dc.identifier.startpage 1 en
dc.identifier.endpage 24 en
dc.identifier.issn 2072-6643
dc.identifier.uri http://hdl.handle.net/10468/9123
dc.identifier.doi 10.3390/nu11061252 en
dc.description.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. en
dc.description.sponsorship DAFM (14F828) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher MDPI en
dc.relation.uri https://www.mdpi.com/2072-6643/11/6/1252
dc.rights © 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 en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Lactobacillus en
dc.subject Kefir en
dc.subject Kefiranofaciens en
dc.subject Kefiri en
dc.subject Plantarum en
dc.subject Probiotic en
dc.title Analysis of health benefits conferred by Lactobacillus species from kefir en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul O'Toole, School of Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: pwotoole@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Horizon 2020 en
dc.contributor.funder Enterprise Ireland en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Nutrients en
dc.internal.IRISemailaddress pwotoole@ucc.ie en
dc.identifier.articleid 1252 en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/ en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTER en


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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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