Kefir, Kefir Grain, Kefir Starter, Kefiran, Lactic Acid Bacteria | DMJ Biotech

I  Home  I  Contact us  I      


Stimulation of the immune system


Improvement of Bowel Function and Effect of Lowering Cholesterol

Effects on Allergy and Inflammation



Home > Efficacy of Kefir > Improvement of Bowel Function and Effect of Lowering Cholesterol    

Improvement of Bowel Function and Effect of Lowering Cholesterol



Many people nowadays suffer from diarrhea and constipation due to irregular diet, westernized meals, frequent drinking, and stress. Those symptoms are caused by the imbalance of bacterial flora in the intestines.

Especially, if there are insufficient of useful bacteria in the intestines when germs come into the bodies from outside, people get sick. If lactic acid bacteria are dominant in the intestines, the reproduction of E. coli which leads decay in the intestines is inhibited and the pH in the intestines is lowered by organic acid produced by lactic acid bacteria and resisting power against disease germs is reinforced.  

Viderola in Canada reported that when he analyzed various cytokines of an immunity related factor in the intestinal secretion and bloods in the small and large intestines of mice which had repeatedly taken in Kefir fermented milk, he found their immunity was improved and homeostasis in the intestines was maintained.

In Hungary, the excretions of 120 people in good health were analyzed for the status of useful bacteria in their bodies after having them take in kefir for 4 weeks and it was found the number of useful bacteria had increased 5 times as many as before.

Another report also insisted that even when a patient’s recovery was delayed with his/her useful bacteria decreased because of the overuse of antibiotics, taking in fermented milk could reduce side effects and help the patient recover quickly.  Also, there are many other reports insisting on the effect of fermented milk or kefir for the diarrhea of both infants and adults.

Kefir stimulates protein digestion and appetite, decreases the cholesterol content in blood, improves salivation, and excretion of stomach and pancreatic enzymes and peristalsis.


Efficacy of DMJ Kefir


Improvement of intestinal function


<Bacteriological analyses of cecal contents>

<Colon Tissue Analysis>

Efficacy of DMJ Kefir

Efficacy of DMJ Kefir

Cross section of distal colon stained with alcian blue
Mucosal membrane was thicker as the kefir ingestion increased. 



Antibacterial activity of kefir

Efficacy of DMJ Kefir

Leuconostoc mesenteroides E-1


Strain :


E. coli (EC), Bacillus subtilis (BS)


Staphylococcus aureus (SA)


Shigella sonnei (SS)


Salmonella typhimurium (ST)


Sample :


MRS culture broth (M)


ROGOSA SL culture broth (R)



Efficacy of DMJ Kefir


Cholesterol-lowering effect of kefir


Kefir is the most favorable milk product for people suffering from genetically stipulated lactose intolerance.

Kefir stimulates protein digestion and appetite, decreases the cholesterol content in blood, improves salivation, and excretion of stomach and pancreatic enzymes and peristalsis.

Kefir consumption stimulates macrophage production and improves immunity. It has a favorable effect on the resistance of humans to catching colds and other diseases.


Reference 1



Kefir – a complex probiotic

Edward R. Farnworth

Food Research and Development Centre, Agriculture and Agri-food Canada, St. Hyacinthe, Quebec, Canada J2S 8E3.
Tel. 450-773-1105. Fax 450-8461. E-mail


Kefir is a fermented milk drink produced by the actions of bacteria and yeasts contained in kefir grains, and is reported to have a unique taste and unique properties. During fermentation, peptides and exopolysaccharides are formed that have been shown to have bioactive properties. Moreover, in vitro and animal trials have shown kefir and its constituents to have anticarcinogenic, antimutagenic, antiviral and antifungal properties.

Although kefir has been produced and consumed in Eastern Europe for a long period of time, few clinical trials are found in the scientific literature to support the health claims attributed to kefir. The large number of microorganisms in kefir, the variety of possible bioactive compounds that could be formed during fermentation, and the long list of reputed benefits of eating kefir make this fermented dairy product a complex probiotic.


Hydrogen peroxide is another metabolite produced by some bacteria as an antimicrobial compound. Yu¨ksekdag˘ et al. (2004a) showed that all 21 isolates of lactic acid bacteria from Turkish kefir produced hydrogen peroxide (0.04–0.19 ug/ml). In a later paper, they reported that 11 out of 21 strains of kefir lactococci produced hydrogen peroxide (Yu¨ksekdag˘ et al. 2004b). All lactococci strains were effective in inhibiting growth of Streptococcus aureus, but were less effective against E. coli NRLL B-704 and Pseudomonas aeruginosa.

Several hypotheses have been proposed regarding the possible mechanism of action employed by bacteria to reduce cholesterol levels (St. Onge et al. 2002). Vujicic et al. (1992) showed that kefir grains from Yugoslavia, Hungary and the Caucase region were able to assimilate cholesterol in milk either incubated at 208C for 24 h (reductions of up to 62%) or incubated and stored at 108C for 48 h (reductions of up to 84%). These authors claimed that their results indicated that kefir grains had a cholesterol- degrading enzyme system. Similar results were reported for 27 lactic acid bacterial strains.

However, it was pointed out that isolates from dairy products had lower cholesterol-assimilating capacity than strains isolated from infant faeces (Xanthopoulos et al. 1998).

10.6 Kefir and cholesterol metabolism

Positive effects of yoghurt consumption on cholesterol metabolism have been reported (Kiessling et al. 2002; Xiao et al. 2003), although a review of the literature reveals that the results are at best moderate, and are often inconsistent (Taylor and Williams 1998; St-Onge et al. 2000; Pereira and Gibson 2002). found in kefir. Furthermore, there is evidence to show that kefir consumption not only affects digestion, but also influences metabolism and immune function in humans.

12. References

Abraham, A.G. and De Antoni, G.L. 1999. Characterization of kefir grains grown in cows’ milk and in soya milk. Journal of Dairy Research 66: 327-333.
Alm, L. 1982a. Effect of fermentation on lactose, glucose, and galactose content in milk and suitability of fermented milk products for lactose intolerant individuals. Journal of Dairy Science 65: 346-352.
Alm, L. 1982b. Effect of fermentation on B-vitamin content of milk in Sweden. Journal of Dairy Science 65: 353-359.
Alm, L. 1982c. Effects of fermentation on curd size and digest


Reference 2

Efficacy of DMJ Kefir

 Efficacy of DMJ Kefir


Reference 3

Efficacy of DMJ Kefir



Reference 4

Site link :

Efficacy of DMJ Kefir

 ……… Their diet seemed to contradict their level of cholesterol. By carefully examining the nutritional habits of Maasai Mara and Serengeti inhabitants, they discovered they made an abundant use of fermented milk, where the fermentative process favored the accumulation of a metabolite with hypocholesterolemic effects. Also studies done by the Catholic University of Piacenza confirmed the daily intake of kefir, in hypercholesterolemic subjects, contributes to lower the level of cholesterol……


Kefir, Kefir Grain, Kefir Starter, Kefiran, Lactic Acid Bacteria | DMJ Biotech


DMJ Biotech is developing kefir with a variety of kefir grain, kefir starter and kefiran. Kefir, a fermented milk product, is our main product to taking modern humans well-being into account We are specializing in fermented milk, lactic acid bacteria, fermented milk product, kefir powder, kefir grains and caucasian kefir. DMJ Biotech has gained valuable experience in manufacturing high quality products.