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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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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