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> Efficacy of Kefir > Improvement
of Bowel Function and Effect of Lowering
Cholesterol
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 | Improvement of Bowel Function and Effect of Lowering Cholesterol |
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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.
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Efficacy
of DMJ Kefir
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Improvement
of intestinal function
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<Bacteriological
analyses of cecal
contents>
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<Colon
Tissue Analysis>
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| Cross
section
of distal
colon
stained
with
alcian
blue
Mucosal
membrane
was
thicker
as the
kefir
ingestion
increased.
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Antibacterial
activity of kefir
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Leuconostoc
mesenteroides
E-1
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Strain
:
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E.
coli
(EC),
Bacillus
subtilis
(BS)
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Staphylococcus
aureus
(SA)
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Shigella
sonnei
(SS)
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Salmonella
typhimurium
(ST)
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Sample
:
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MRS
culture
broth
(M)
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ROGOSA
SL
culture
broth
(R)
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Cholesterol-lowering effect of kefir
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THERAPEUTIC PROPERTIES 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.
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Reference 1
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Kefir
– a
complex
probiotic
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Edward
R. Farnworth
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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
farnworthed@agr.gc.ca
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Abstract
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.
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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).
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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
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Reference 2
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Reference 3
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Reference 4
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 Site
link
: http://www.diwinetaste.com/dwt/en2007017.php
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………
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……
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