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Cited by 60Probiotics and Fermented FoodsGut microbiota and healthInfant Nutrition and Health

Dietary influence of kefir on microbial activities in the mouse bowel

Marquina, D., Santos, A., Corpas, I., Munoz, J., Zazo, J., Peinado, J.M.·2002·Letters in Applied Microbiology
DOI 10.1046/j.1472-765x.2002.01155.x
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Abstract

AIMS: In this work the microflora present in kefir, a fermented milk product, was studied together with the effect of kefir administration on different groups of indigenous bacteria of mouse bowel. METHODS AND RESULTS: Kefir microflora was composed of lactic acid bacteria, acetic acid bacteria and yeasts. Yeast population was composed of Saccharomyces cerevisiae, S. unisporus, Candida kefir, Kluyveromyces marxianus and K. lactis. The streptococci levels in kefir treated mice increased by 10-fold and the levels of sulfite-reducing clostridia decreased by 100-fold. The number of lactic acid bacteria increased significantly. CONCLUSIONS: The administration of kefir significantly increased the lactic acid bacteria counts in the mucosa of the bowel. Ingestion of kefir specifically lowered microbial populations of Enterobacteriaceae and clostridia. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first long-term study about the effects of the kefir administration on the intestinal microflora of mice.

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  • The consumption of probiotic dairy products lowers serum cholesterol, LDL-cholesterol and TAG concentrations.

    “Guo et al. (63) in a meta-analysis with thirteen trials, including 485 participants with high, borderline high and normal cholesterol levels, observed that the consumption of probiotic dairy products was able to lower serum cholesterol (mean net change of 6•40 mg/dl; 0•17 mmol/l), LDL-cholesterol (mean net change of 4•90 mg/dl; 0•13 mmol/l) and TAG (mean net change of 3•95 mg/dl; 0•04 mmol/l)”

    From Milk <i>kefir</i> : nutritional, microbiological and health benefits (2017) · cites this paper as [63]

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Authors
Marquina, D., Santos, A., Corpas, I., Munoz, J., Zazo, J., & Peinado, J. M.
Affiliations
Universidad Complutense de Madrid (ES)
ORCID
Venue
Letters in Applied Microbiology
Publisher
Oxford University Press (OUP)
Published
2002-08
Volume
35
Issue
2
Pages
136-140
ISSN
  • 0266-8254 (ISSN-L)
  • 1365-2673
DOI
10.1046/j.1472-765x.2002.01155.x
OpenAlex
W2036664452
Cited by
60
References
0
Citations by year
2025: 3 · 2023: 1 · 2022: 5 · 2021: 4 · 2020: 2 · 2019: 5 · 2018: 2 · 2017: 5 · 2016: 5 · 2015: 3 · 2013: 3 · 2012: 1
FWCI
2.83
Type
journal article
Language
en
Open access
closed
Licence
doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 4779 d)
Locations
  • Letters in Applied Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
Keywords
kefir, fermented milk, gut microbiota, lactic acid bacteria, acetic acid bacteria, yeast, Saccharomyces cerevisiae, Kluyveromyces marxianus, Kluyveromyces lactis, Streptococcus, sulfite-reducing clostridia, Enterobacteriaceae, mice
MeSH terms
Animals, Diet, Digestive System, Female, Fermentation, Milk, Yeasts, Colony Count, Microbial, Lactococcus, Mice

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