Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 24, Issue 4, Pages 1397-1403Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-015-0179-8
Keywords
kefir; probiotic; improvement; intestinal microbiota; qPCR
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Funding
- High Value-added Food Technology Development Program of iPET - Ministry of Agriculture, Food and Rural Affairs [114110-1]
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Kefir is a multi-species probiotic consisting of lactic and acetic acid bacteria and yeast. The modulatory effects of kefir on gut microfloral profiles of mice were investigated using group-specific quantitative real-time polymerase chain reaction. At the end of 3 week oral kefir administration period, the numbers of Firmicutes, Proteobacteria, and Enterobacteriaceae were significantly (p < 0.05) decreased, and the numbers of Bacteroidetes, Lactobacillus, and Lactococcus, and total yeast were significantly (p < 0.05) increased in the kefir group, compared with the control group. Kefir consumption significantly (p < 0.05) suppressed proliferation of the opportunistic pathogen Enterobacteriaceae, compared with saline administration, with an increased proportion of Lactobacillus and Lactococcus to total bacteria, suggesting lactobacilli-Enterobacteriaceae antagonism. Kefir consumption significantly (p < 0.05) reduced the Firmicutes/Bacteroidetes (F/B) ratio, compared with controls, suggesting oral administration of kefir could be beneficial in the treatment of obesity.
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