Analysis of health benefits conferred by Lactobacillus species from kefir

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dc.contributor.authorSlattery, Conor
dc.contributor.authorCotter, Paul D.
dc.contributor.authorO'Toole, Paul W.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderHorizon 2020en
dc.contributor.funderEnterprise Irelanden
dc.date.accessioned2019-11-20T05:25:30Z
dc.date.available2019-11-20T05:25:30Z
dc.date.issued2019-06-01
dc.description.abstractLactobacilli 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.sponsorshipDAFM (14F828)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1252en
dc.identifier.citationSlattery, 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/nu11061252en
dc.identifier.doi10.3390/nu11061252en
dc.identifier.endpage24en
dc.identifier.issn2072-6643
dc.identifier.issued6en
dc.identifier.journaltitleNutrientsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9123
dc.identifier.volume11en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2273/IE/Alimentary Pharmabiotic Centre (APC) - Interfacing Food & Medicine/en
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::IA/818368/EU/Microbiome Applications for Sustainable food systems through Technologies and EnteRprise/MASTERen
dc.relation.urihttps://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 citeden
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectLactobacillusen
dc.subjectKefiren
dc.subjectKefiranofaciensen
dc.subjectKefirien
dc.subjectPlantarumen
dc.subjectProbioticen
dc.titleAnalysis of health benefits conferred by Lactobacillus species from kefiren
dc.typeArticle (peer-reviewed)en
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