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Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir

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Keywords
Kefir, Lactobacillus, kefiri, kefiranofaciens, plantarum, probiotic
Date
2019-06-01
Collections
Food Biosciences
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URI
http://hdl.handle.net/11019/1735
Citation
Slattery, C., Cotter, P. and W. O’Toole, P. (2019). Analysis of Health Benefits Conferred by Lactobacillus Species from Kefir. Nutrients, 11(6), 1252. doi: https://dx.doi.org/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.
Funder
Department of Agriculture, Food and Marine
Science Foundation Ireland
APC Microbiome Ireland
Vistamilk
Enterprise Ireland
European Union
Grant Number
818368
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