Analysis of health benefits conferred by Lactobacillus species from kefir

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nutrients-11-01252.pdf(499 KB)
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Date
2019-06-01
Authors
Slattery, Conor
Cotter, Paul D.
O'Toole, Paul W.
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Publisher
MDPI
Published Version
10.3390/nu11061252
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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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Keywords
Lactobacillus , Kefir , Kefiranofaciens , Kefiri , Plantarum , Probiotic
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
Link to publisher’s version
https://www.mdpi.com/2072-6643/11/6/1252
URI
https://hdl.handle.net/10468/9123
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APC Microbiome Ireland - Journal Articles
Microbiology - Journal Articles
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