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Health with Kefir

Year 2014, Volume: 4 Issue: 2, 23 - 30, 30.06.2014

Abstract









The expectations of people to nd health in nutrition have continued along the history. While most
of those nutritions are vegetables, some products such as ke r have been shaped in hands of human. Ke r is a
fermented milk product which is prepared by using ke r grains and ke r cultures. There are many bene cial
micro-organisms in polysaccharide structure of ke r. Ke r has been used in Russia for control and treatment of
diseases for many years. Today, many studies are conducted in many points of world about the therapeutic effect of
ke r. The epidemiological studies showed that there is a relationship between diet and diseases. In studies which
have were conducted by using ke r-added diets, it was reported that there were anti-carcinogenic, anti-bacterial,
immunologic, hypocholesterolemic, gastrointestinal and metabolic bene ts. The studies about the effects of ke r
on human health were evaluated within this review. 





References

  • Alpkent, Z., Demir, M., 2004. Ke r ve ke rin sağlık üzerine etkileri. I. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, Türkiye, 257-262.
  • Anonim, 2009. Türk Gıda Kodeksi. Fermente Sütler Tebliği (2009/25). Tarım ve Köy İşleri Bakanlığı. 16 Şubat 2009 tarih ve 27143 sayılı Resmi Gazete, Ankara.
  • Anonim, 2010. Danone, Ke r. www. danonevitapole.com (Erişim tarihi 30 Ekim 2010).
  • Anonim, 2011. Ayın konusu: Ke r. http://www.veterinerhekim.net/ ayinkonusu/ (Erişim tarihi 04.10.2011).
  • Anonim, 2013a. Ke r, Health and wellness. www.ke r.com (Erişim tarihi 30.05.2013).
  • Anonim, 2013b. Altınkılıç, Ke r nedir. http://www.altinkilic.com/ ke r_nedir.html (Erişim tarihi 21.04.2013).
  • Anonim, 2013c. Ke r, Nutritional content of ke r. www.ke r.net/ nutritional-content-of-ke r/ (Erişim tarihi 22.05.2013).
  • Anonim, 2013d. Ke r sağlığınıza ke l. http://www.dunyagida.com. tr/yazar (Erişim tarihi 25.06.2013).
  • Bayliss, D. 2013. Safe food rapid response network. http://www.ext. colostate.edu/safefood/ (Erişim tarihi 12.07.2013).
  • Cais-Sokolinska, D., Danków, R., Pikul, J., 2008. Physicochemical and sensory characterıstıcs of sheep ke r during storage. ACTA Scientarium Polonorum Technologia Alimentaria, 7(2): 63-73.
  • Çevikbaş, A., Yemni, E., Ezzedenn, F. W., Yardmcı, T., Çevikbas, U., Stohs, S. J., 1994. Antitumoural, antibacterial and antifungal activities of ke r and ke r grain. Phytotherapy Research, 8: 78-82.
  • De Vrese, M., Schrezenmeir, J., 2002. Probiotic and non-ıntestinal ınfectious conditions. British Journal of Nutrition, 88(suppl 1): 59-66.
  • Duitschaever, C. L., Kemp, N., Emmons, D., 1987. Pure culture formulation and procedure for the production of ke r. Milchwissenschaft, 4: 80-82.
  • Furukawa, N., Matsuoka, A., Yamanaka, Y., 1990. Effects of orally administered yogurt and ke r on tumor growth in mice. Journal of Japanese Society of Nutrition and Food Science, 43(6): 450-453.
  • Furukawa, N., Matsuoka, A., Takahashi, T., Yamanaka, Y., 1991. Effects of fermented milk on the delayed type hypersensitivity response and survival day in mice bearing meth-A. Animal Science and Technology, 62: 579-585.
  • Garrote, G. L., Abraham, A. G., De Antoni, G. L., 2000. Inhibitory power of ke r: The role of organic acids. Journal of Food Protection, 63(3): 364-369.
  • Gorski, D., 1994. Ke r: 21st century yogurt? Dairy Foods, 95 (2): 49.
  • Güzel-Seydim, Z. B., Seydim, A .C., Greene, A. K., Bodine, A. B., 2000. Determination of organic acids and volatile avor substances in ke r during fermentation. Journal of Food Composition and Analysis, 13(1): 35-43.
  • Harrison, C., Peat, G., 1975. Serum cholesterol and bowel ora in the new born. American Journal of Clinical Nutrition, 28(12): 1351-1355.
  • Hosono, A., Tanabe, T., Otani, H., 1990. Binding properties of lactic asid bacteria ısolated from ke r milk with mutagenic amino asid pyrolyzates. Milchwissenschaft, 45: 647-651.
  • Karagözlü, C., Kavas, G., 2000. Alkollü fermente süt içecekleri: Ke r ve kımızın özellikleri ile insan beslenmesindeki önemi. Dünya Gıda, 6(7): 86-93.
  • Karagözlü, C., 2003. Ke r probiotic fermanted milk product. 50 th Anniversary of The University of Food Technology HIFFI 15 – 17 Oct. 2003 Plovdiv – Bulgaria. Collection of Scienti c Works of the HIFFI Plovdiv, 50(2): 404-409.
  • Karatepe, P., Yalçın, H., Patır, B., Aydın, I., 2012. Ke r ve ke rin mikrobiyolojisi. Elektronik Mikrobiyoloji Dergisi TR, 10(1):1-10. www.mikrobiyoloji.org/pdf/702120101.pdf (Erişim tarihi 05.12.2012).
  • Kaufmann, K., 1997. Ke r rediscovered. Alive Boks, Burnaby, Canada, pp.54.
  • Klupsch, H. J., 1984. Saure milcherzeugnisse, milchmischgetranke und desserts. Gelsenkirchen-Buer : Mann. Deutschland, pp.36-38.
  • Koroleva, N. S., 1988. Technology of ke r and kumys. International Dairy Federation Bulletin, 22: 96-100.
  • Libudzisz, Z., Piatkiewicz, A., 1990. Ke r production in Poland. Dairy Industries International, 55(7): 31-33.
  • Liu, J.R., Lin, C., 2000. Production of ke r from soymilk with or without added glucose, lactose or sucrose. Journal of Food Science, 65(4): 716-719.
  • Marshall, V. M., Cole, W. M., 1985. Methods for making ke r and fermented milks based on ke r. Journal of Dairy Research, 52(3): 451-456.
  • Micheli, L., Uccelletti, D., Pallesschi, C., Crescenzi, V., 1999. Isolation and characterisation of a ropy lactobacillus strain producing the exopolysaccharide ke ran. Applied Microbiology and Biotechnology, 53(1): 69-74.
  • Murofushi, M., Shiomi, M., Aibara, K., 1983. Effect of orally administered polysaccharide from ke r grain on delayed type hypersensitivity and tumor growht in mice. Japonese Journal of Medical Science and Biology, 36(19): 49-53.
  • Nefedjeva, N. P., Sedova, N. N., 1975. Cultured milk products as a possible medium for multiplication of dysentery bacteria. Moloch Prom, 11: 16-19.
  • Odet, G., 1995. Fermented milks. International Dairy Federation Bulletin, 300: 98-100.
  • Osada, K., Nagira, K., Teruya, K., Tachibana, H., Shirahata, S., Murakami, H., 1994. Enhancement of interferon-b production with sphingomyelin from fermented milk. Biotherapy, 7(2): 115-123.
  • Ota, A., 1999. Protection against an ınfectious disease by Enterohaemorrhagic E.coli O157. Medical Hypotheses, 53(1): 87-88.
  • Özdemir, P., 2005. Ke r, özellikleri ve sağlıkla olan ilişkisi. Fırat Üniversitesi Sağlık Bilimleri Enstitüsü Besin Hijyeni ve Teknolojisi Anabilim Dalı, Doktora Semineri, Elazığ, Türkiye, 4 s.
  • Pijanowski, E., 1971. Zarys Chemii I Technologii Mleczarstwa, PWR i L, Warszawa,Vol I.
  • Rodrigues, K. L., Caputo, L. R. G., Carvalho, J. C. T., Evangelista, J., Schneedorf, J.M., 2005. Antimicrobial and healing activity of ke r and ke r extract. International Journal of Antimicrobial Agents, 25(5): 404-408.
  • Schiffrin, E. J., Rochat, F., Link-Amster, H., Aeschlimann, J. M., Donnet-Hughes, A., 1995. Immunomodulation of human blood cells following the ıngestion of lactic acid bacteria. Journal of Dairy Science, 78(3): 491-497.
  • Shahani, K.M., Chandan, R.C., 1979. Nutritional and healthful aspects of cultured and culture containing dairy foods. Journal of Dairy Science, 62(10): 1685-1694.
  • Shiomi, M., Sasaki, K., Murofushi, M., Aibara, K., 1982. Antitumor activity in mice of orally administered polysaccharide from ke r grain. Japanese Journal of Medical Science and Biology, 35(2): 75-80.
  • Takahaski, F., Kawakami, H., 2001. Antibacterial action of ke r against E.coli O157:H7. Japanese Journal of Food Microbiology, 16(4): 245-247.
  • Tamai, Y., Yoshimitsu, N., Watanabe, Y., Kuwabara, Y., Nagai, S., 1996. Effect of milk fermented by culturing with various lactic acid bacteria and a yeast on serum cholesterol level in rats. Journal of Fermentation Bioengineering, 81: 181-182.
  • Thoreux, K., Schmucker, D.L., 2001. Ke r milk enhances ıntestinal ımmunity in young but not old rats. Journal of Nutrition, 131(3): 807-812.
  • Zacconi, C., Parisi, M.G., Sarra, P.G., Dallavalle, P., Bottazzi, V., 1995. Competitive exclusion of Salmonella Kedougou in ke r fed chicks. Microbiologie, Aliments, Nutrition, 12: 387-390.
  • Zourari, A., Anifantakis, E.M., 1988. Lé Ké r: Caractéres physicochimiques, microbiologiques et nutritionnels, technologie de production (Une Revue). Le Lait, 68: 373-392.
  • Zubillaga, M., Weill, R., Postaire, E., Golman, C., Caro, R., Boccio, J., 2001. Effect of probiotics and functional food and their use in different diseases. Nutrition Research, 21(3): 569-579.

Kefrli Sağlık

Year 2014, Volume: 4 Issue: 2, 23 - 30, 30.06.2014

Abstract





İnsanların gıdalardan şifa bulma umutları tarih boyunca süregelmiştir. Bu gıdaların çoğunluğu bitkiler
olmakla beraber ke r gibi bazı ürünlerde insan eliyle şekillendirilmiştir. Ke r; ke r taneleri veya ke r
kültürleri kullanılarak elde edilen fermente bir süt ürünüdür. Ke rin polisakkarit yapısı içerisinde bir çok faydalı
mikroorganizma bulunmaktadır. Ke r Rusya’da uzun yıllar hastalıkların kontrolü ve tedavisi için kullanılmıştır.
Bugün dünyanın bir çok yerinde ke rin tedavi edici etkisi üzerine çalışmalar yapılmaktadır. Epidemiyolojik
çalışmalar beslenme ile hastalıklar arasında ilişki olduğunu göstermiştir. Ke r ilaveli diyetler kullanılarak yapılan
çalışmalarda antikanserojenik, antibakteriyel, immunolojik, hipokolesterolemik, gastrointestinal ve metabolik
faydalar görüldüğü belirtilmiştir. Bu derlemede ke rin insan sağlığı üzerine etkisi ile ilgili çalışmalar incelenmiştir. 





References

  • Alpkent, Z., Demir, M., 2004. Ke r ve ke rin sağlık üzerine etkileri. I. Geleneksel Gıdalar Sempozyumu, 23-24 Eylül, Van, Türkiye, 257-262.
  • Anonim, 2009. Türk Gıda Kodeksi. Fermente Sütler Tebliği (2009/25). Tarım ve Köy İşleri Bakanlığı. 16 Şubat 2009 tarih ve 27143 sayılı Resmi Gazete, Ankara.
  • Anonim, 2010. Danone, Ke r. www. danonevitapole.com (Erişim tarihi 30 Ekim 2010).
  • Anonim, 2011. Ayın konusu: Ke r. http://www.veterinerhekim.net/ ayinkonusu/ (Erişim tarihi 04.10.2011).
  • Anonim, 2013a. Ke r, Health and wellness. www.ke r.com (Erişim tarihi 30.05.2013).
  • Anonim, 2013b. Altınkılıç, Ke r nedir. http://www.altinkilic.com/ ke r_nedir.html (Erişim tarihi 21.04.2013).
  • Anonim, 2013c. Ke r, Nutritional content of ke r. www.ke r.net/ nutritional-content-of-ke r/ (Erişim tarihi 22.05.2013).
  • Anonim, 2013d. Ke r sağlığınıza ke l. http://www.dunyagida.com. tr/yazar (Erişim tarihi 25.06.2013).
  • Bayliss, D. 2013. Safe food rapid response network. http://www.ext. colostate.edu/safefood/ (Erişim tarihi 12.07.2013).
  • Cais-Sokolinska, D., Danków, R., Pikul, J., 2008. Physicochemical and sensory characterıstıcs of sheep ke r during storage. ACTA Scientarium Polonorum Technologia Alimentaria, 7(2): 63-73.
  • Çevikbaş, A., Yemni, E., Ezzedenn, F. W., Yardmcı, T., Çevikbas, U., Stohs, S. J., 1994. Antitumoural, antibacterial and antifungal activities of ke r and ke r grain. Phytotherapy Research, 8: 78-82.
  • De Vrese, M., Schrezenmeir, J., 2002. Probiotic and non-ıntestinal ınfectious conditions. British Journal of Nutrition, 88(suppl 1): 59-66.
  • Duitschaever, C. L., Kemp, N., Emmons, D., 1987. Pure culture formulation and procedure for the production of ke r. Milchwissenschaft, 4: 80-82.
  • Furukawa, N., Matsuoka, A., Yamanaka, Y., 1990. Effects of orally administered yogurt and ke r on tumor growth in mice. Journal of Japanese Society of Nutrition and Food Science, 43(6): 450-453.
  • Furukawa, N., Matsuoka, A., Takahashi, T., Yamanaka, Y., 1991. Effects of fermented milk on the delayed type hypersensitivity response and survival day in mice bearing meth-A. Animal Science and Technology, 62: 579-585.
  • Garrote, G. L., Abraham, A. G., De Antoni, G. L., 2000. Inhibitory power of ke r: The role of organic acids. Journal of Food Protection, 63(3): 364-369.
  • Gorski, D., 1994. Ke r: 21st century yogurt? Dairy Foods, 95 (2): 49.
  • Güzel-Seydim, Z. B., Seydim, A .C., Greene, A. K., Bodine, A. B., 2000. Determination of organic acids and volatile avor substances in ke r during fermentation. Journal of Food Composition and Analysis, 13(1): 35-43.
  • Harrison, C., Peat, G., 1975. Serum cholesterol and bowel ora in the new born. American Journal of Clinical Nutrition, 28(12): 1351-1355.
  • Hosono, A., Tanabe, T., Otani, H., 1990. Binding properties of lactic asid bacteria ısolated from ke r milk with mutagenic amino asid pyrolyzates. Milchwissenschaft, 45: 647-651.
  • Karagözlü, C., Kavas, G., 2000. Alkollü fermente süt içecekleri: Ke r ve kımızın özellikleri ile insan beslenmesindeki önemi. Dünya Gıda, 6(7): 86-93.
  • Karagözlü, C., 2003. Ke r probiotic fermanted milk product. 50 th Anniversary of The University of Food Technology HIFFI 15 – 17 Oct. 2003 Plovdiv – Bulgaria. Collection of Scienti c Works of the HIFFI Plovdiv, 50(2): 404-409.
  • Karatepe, P., Yalçın, H., Patır, B., Aydın, I., 2012. Ke r ve ke rin mikrobiyolojisi. Elektronik Mikrobiyoloji Dergisi TR, 10(1):1-10. www.mikrobiyoloji.org/pdf/702120101.pdf (Erişim tarihi 05.12.2012).
  • Kaufmann, K., 1997. Ke r rediscovered. Alive Boks, Burnaby, Canada, pp.54.
  • Klupsch, H. J., 1984. Saure milcherzeugnisse, milchmischgetranke und desserts. Gelsenkirchen-Buer : Mann. Deutschland, pp.36-38.
  • Koroleva, N. S., 1988. Technology of ke r and kumys. International Dairy Federation Bulletin, 22: 96-100.
  • Libudzisz, Z., Piatkiewicz, A., 1990. Ke r production in Poland. Dairy Industries International, 55(7): 31-33.
  • Liu, J.R., Lin, C., 2000. Production of ke r from soymilk with or without added glucose, lactose or sucrose. Journal of Food Science, 65(4): 716-719.
  • Marshall, V. M., Cole, W. M., 1985. Methods for making ke r and fermented milks based on ke r. Journal of Dairy Research, 52(3): 451-456.
  • Micheli, L., Uccelletti, D., Pallesschi, C., Crescenzi, V., 1999. Isolation and characterisation of a ropy lactobacillus strain producing the exopolysaccharide ke ran. Applied Microbiology and Biotechnology, 53(1): 69-74.
  • Murofushi, M., Shiomi, M., Aibara, K., 1983. Effect of orally administered polysaccharide from ke r grain on delayed type hypersensitivity and tumor growht in mice. Japonese Journal of Medical Science and Biology, 36(19): 49-53.
  • Nefedjeva, N. P., Sedova, N. N., 1975. Cultured milk products as a possible medium for multiplication of dysentery bacteria. Moloch Prom, 11: 16-19.
  • Odet, G., 1995. Fermented milks. International Dairy Federation Bulletin, 300: 98-100.
  • Osada, K., Nagira, K., Teruya, K., Tachibana, H., Shirahata, S., Murakami, H., 1994. Enhancement of interferon-b production with sphingomyelin from fermented milk. Biotherapy, 7(2): 115-123.
  • Ota, A., 1999. Protection against an ınfectious disease by Enterohaemorrhagic E.coli O157. Medical Hypotheses, 53(1): 87-88.
  • Özdemir, P., 2005. Ke r, özellikleri ve sağlıkla olan ilişkisi. Fırat Üniversitesi Sağlık Bilimleri Enstitüsü Besin Hijyeni ve Teknolojisi Anabilim Dalı, Doktora Semineri, Elazığ, Türkiye, 4 s.
  • Pijanowski, E., 1971. Zarys Chemii I Technologii Mleczarstwa, PWR i L, Warszawa,Vol I.
  • Rodrigues, K. L., Caputo, L. R. G., Carvalho, J. C. T., Evangelista, J., Schneedorf, J.M., 2005. Antimicrobial and healing activity of ke r and ke r extract. International Journal of Antimicrobial Agents, 25(5): 404-408.
  • Schiffrin, E. J., Rochat, F., Link-Amster, H., Aeschlimann, J. M., Donnet-Hughes, A., 1995. Immunomodulation of human blood cells following the ıngestion of lactic acid bacteria. Journal of Dairy Science, 78(3): 491-497.
  • Shahani, K.M., Chandan, R.C., 1979. Nutritional and healthful aspects of cultured and culture containing dairy foods. Journal of Dairy Science, 62(10): 1685-1694.
  • Shiomi, M., Sasaki, K., Murofushi, M., Aibara, K., 1982. Antitumor activity in mice of orally administered polysaccharide from ke r grain. Japanese Journal of Medical Science and Biology, 35(2): 75-80.
  • Takahaski, F., Kawakami, H., 2001. Antibacterial action of ke r against E.coli O157:H7. Japanese Journal of Food Microbiology, 16(4): 245-247.
  • Tamai, Y., Yoshimitsu, N., Watanabe, Y., Kuwabara, Y., Nagai, S., 1996. Effect of milk fermented by culturing with various lactic acid bacteria and a yeast on serum cholesterol level in rats. Journal of Fermentation Bioengineering, 81: 181-182.
  • Thoreux, K., Schmucker, D.L., 2001. Ke r milk enhances ıntestinal ımmunity in young but not old rats. Journal of Nutrition, 131(3): 807-812.
  • Zacconi, C., Parisi, M.G., Sarra, P.G., Dallavalle, P., Bottazzi, V., 1995. Competitive exclusion of Salmonella Kedougou in ke r fed chicks. Microbiologie, Aliments, Nutrition, 12: 387-390.
  • Zourari, A., Anifantakis, E.M., 1988. Lé Ké r: Caractéres physicochimiques, microbiologiques et nutritionnels, technologie de production (Une Revue). Le Lait, 68: 373-392.
  • Zubillaga, M., Weill, R., Postaire, E., Golman, C., Caro, R., Boccio, J., 2001. Effect of probiotics and functional food and their use in different diseases. Nutrition Research, 21(3): 569-579.
There are 47 citations in total.

Details

Primary Language Turkish
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Pınar Karatepe This is me

Halil Yalçın

Publication Date June 30, 2014
Submission Date September 27, 2013
Acceptance Date February 21, 2014
Published in Issue Year 2014 Volume: 4 Issue: 2

Cite

APA Karatepe, P., & Yalçın H. (2014). Kefrli Sağlık. Journal of the Institute of Science and Technology, 4(2), 23-30.
AMA Karatepe P, Yalçın H. Kefrli Sağlık. J. Inst. Sci. and Tech. June 2014;4(2):23-30.
Chicago Karatepe, Pınar, and Yalçın Halil. “Kefrli Sağlık”. Journal of the Institute of Science and Technology 4, no. 2 (June 2014): 23-30.
EndNote Karatepe P, Yalçın H (June 1, 2014) Kefrli Sağlık. Journal of the Institute of Science and Technology 4 2 23–30.
IEEE P. Karatepe and Yalçın H., “Kefrli Sağlık”, J. Inst. Sci. and Tech., vol. 4, no. 2, pp. 23–30, 2014.
ISNAD Karatepe, Pınar - Yalçın Halil. “Kefrli Sağlık”. Journal of the Institute of Science and Technology 4/2 (June 2014), 23-30.
JAMA Karatepe P, Yalçın H. Kefrli Sağlık. J. Inst. Sci. and Tech. 2014;4:23–30.
MLA Karatepe, Pınar and Yalçın Halil. “Kefrli Sağlık”. Journal of the Institute of Science and Technology, vol. 4, no. 2, 2014, pp. 23-30.
Vancouver Karatepe P, Yalçın H. Kefrli Sağlık. J. Inst. Sci. and Tech. 2014;4(2):23-30.