Bioactivity Comparison of Kefirs Obtained from Commercial and Local Kefir Grains

Öz

For recent years fermented milk products, especially kefir, are highly preferred food product due to their positive and therapeutic effects on health. Microbial composition of the kefir grains directly related with the region they are obtained and affect properties of kefir straightforwardly in traditional fermentation method. Therefore, bioactivity investigation of kefir grains used in fermentation process has great importance. In this study, comparative bioactivity analysis of cow milk and goat milk kefirs fermented with one local grain obtained from Antalya, Turkey and one commercial grain are demonstrated. For this purpose, microbiological analysis, antibacterial and antioxidant activity analysis, total phenolic and total flavonoid compound measurements of kefir samples were done. Our results concluded that, antibacterial and antioxidant activity of kefirs fermented with local grain are almost similar to those fermented with commercial grain and local grain kefirs can be a valuable and safe alternative for consumers due to its phenolic compound and flavonoid content.

Anahtar Kelimeler

• Kefir,antimicrobial activity,total flavonoid content,phenolic content

Ticari ve Lokal Kefir Danelerinden Elde Edilen Kefirlerin Biyoaktivitelerinin Karşılaştırılması

Öz

Fermente süt ürünlerinden kefir özellikle son yıllarda sağlık üzerindeki etkileri nedeniyle sıklıkla tercih edilmektedir. Geleneksel yöntemle hazırlanan kefirde kullanılan danelerin mikrobiyolojik içerikleri, elde edildikleri bölge ile oldukça ilişkilidir ve üretilen kefirin özelliklerini doğrudan etkilemektedir. Dolayısıyla kullanılan danelerin biyoaktivitelerinin incelenmesi önem teşkil etmektedir. Bu çalışmada Antalya, Türkiye bölgesinden lokal bir dane ve ticari dane ile fermente edilen keçi ve inek sütleri kefirlerinin biyoaktivitelerinin karşılaştırmalı analizi yapılmıştır. Bu amaçla, kefir örneklerinin mikrobiyolojik analizleri, antibakteriyel, antioksidan aktivite analizleri, toplam fenolik madde ve toplam flavonoid miktar tayinleri yapılmıştır. Elde ettiğimiz sonuçlar lokal dane ile elde edilen kefirlerin antioksidan ve antibakteriyel aktivitelerinin ticari dane ile üretilenlere oldukça yakın olduğu ve aynı zamanda fenolik madde ve flavonoid açısından tüketicilerin güvenle kullanabilecekleri bir alternatif olduğunu göstermektedir.

Anahtar Kelimeler

• Kefir,antimikrobiyal aktivite,antioksidan,total fenolik madde,toplam flavonoid madde

Kaynakça

1. Ahmed, Z., Wang, Y., Ahmad, A., Khan, S. T., Nisa, M., Ahmad, H., & Afreen, A. 2013. Kefir and health: a contemporary perspective. Critical reviews in food science and nutrition, 53 (5), 422-434.
2. Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D, 2013. A Review on Traditional Turkish Fermented Non-Alcoholic Beverages: Microbiota, Fermentation Process and Quality Characteristics. International Journal of Food Microbiology, 167 (1), 44-56.
3. Anonim, 2009. Gıda, Tarım ve Hayvancılık Bakanlığı, Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği. Ankara, Türkiye. http://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm (Erişim tarihi: 25.07.2019)
4. Anonymous, 2006. International Organization for Standardization, 4832: 2006 Microbiology of Food and Animal Feeding Stuffs—Horizontal Method for the Enumeration of Coliforms—Colony-Count Technique. Geneva. https://www.iso.org/standard/38282.html (Erişim tarihi: 20.06.2019)
5. Aşçı Arslan A, 2015. Üretim Parametrelerinin Kefirin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Etkisi ile Üretilen Kefirlerin Antimikrobiyal Peptid Profilinin Belirlenmesi, Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi (Basılmış)
6. Bartosz G, 2013. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties. CRC pres, pp.1-17, Boca Raton, Florida, USA.
7. Bengoa AA, Iraporda C, Garrote GL, Abraham AG, 2019. Kefir Microorganisms: Their Role in Grain Assembly and Health Properties of Fermented Milk. Journal of Applied Microbiology, 126 (3), 686-700.
8. Chang Q, Zuo Z, Chow MS, Ho WK, 2006. Effect of Storage Temperature on Phenolics Stability in Hawthorn (Crataegus pinnatifida var. major) Fruits and A Hawthorn drink. Food Chemistry, 98 (3), 426-430

9. Chifiriuc MC, Cioaca AB, Lazar V, 2011. In Vitro Assay of the Antimicrobial Activity of Kephir Against Bacterial and Fungal Strains. Anaerobe, 17(6), 433-435.
10. Clinical and Laboratory Standards Institute, 2012. Performance Standards for Antimicrobial Disk Susceptibility Tests; Approved Standard—Eleventh Edition. CLSI document M02-A11. Wayne, PA, USA
11. Davras F, Guzel-Seydim ZB, Tas TK, 2018. Immunological Effects of Kefir Produced from Kefir Grains Versus Starter Cultures When Fed to Mice. Functional Foods in Health and Disease, 8 (8), 367-378.
12. Dertli E, Çon AH, 2017. Microbial Diversity of Traditional Kefir Grains and Their Role on Kefir Aroma. Lebensmittel-Wissenschaft & Technologie-Food Science and Technology, 85, 151-157.
13. Farnworth ER, 2006. Kefir–A Complex Probiotic. Food Science and Technology Bulletin, 2 (1), 1-17.
14. Fiorda FA,de Melo Pereira GV, Thomaz-Soccol V, Rakshit SK., Pagnoncelli MGB, de Souza Vandenberghe LP, Soccol CR, 2017. Microbiological, Biochemical, and Functional Aspects of Sugary Kefir Fermentation-A Review. Food Microbiology, 66, 86-95.
15. Fontán MCG, Martínez S, Franco I, Carballo J, 2006. Microbiological and Chemical Changes During the Manufacture of Kefir Made From Cows’ Milk, Using A Commercial Starter Culture. International Dairy Journal, 16 (7), 762-767.
16. Garrote GL, Abraham AG, De Antoni GL, 1998. Characteristics of Kefir Prepared with Different Grain [Ratio] Milk Ratios. Journal of Dairy Research, 65 (1), 149-154.
17. Halkman KA, 2000. Gıda Mikrobiyolojisi ve Uygulamaları. Genişletilmiş 2. Baskı. Ankara Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü yayını, s. 522, Ankara, Türkiye
18. Irigoyen A, Arana I, Castiella M, Torre P, Ibanez FC, 2005. Microbiological, Physicochemical, and Sensory Characteristics of Kefir During Storage. Food Chemistry, 90(4), 613-620.
19. Kim DH, Jeong D, Kim H, Kang IB, Chon JW, Song KY, Seo KH, 2016. Antimicrobial Activity of Kefir Against Various Food Pathogens and Spoilage Bacteria. Korean Journal for Food Science of Animal Resources, 36 (6), 787.
20. Landete JM, 2013. Dietary Intake of Natural Antioxidants: Vitamins and Polyphenols. Critical Reviews in Food Science and Nutrition, 53 (7), 706-721.
21. Mainville I, Montpetit D, Durand N, Farnworth ER, 2001. Deactivating the Bacteria and Yeast in Kefir Using Heat Treatment, Irradiation and High Pressure. International Dairy Journal, 11 (1-2), 45-49.
22. Mohanty DP, Mohapatra S, Misra S, Sahu PS, 2016. Milk Derived Bioactive Peptides and Their Impact on Human Health–A Review. Saudi Journal of Biological Sciences, 23 (5), 577-583.
23. Otles S, Cagindi O, 2003. Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects. Pakistan Journal of Nutrition, 2 (2), 54-59.
24. Rodrigues KL, Caputo LRG, Carvalho JCT, Evangelista J, Schneedorf JM, 2005. Antimicrobial and Healing Activity of Kefir and Kefiran Extract. International Journal of Antimicrobial Agents, 25 (5), 404-408.
25. Said N, Fahrodi DU, Malaka R, Maruddin F, 2019. Assessment of the Antibacterial Activity of Goat Milk Kefir on Escherichia coli ATCC 8739 and Salmonella enteric subsp. enterica serovar typhimurium ATCC 14028 Using A Well Diffusion Method. In IOP Conference Series: Earth and Environmental Science
26. Singleton VL, Rossi JA , 1965. Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16 (3), 144-158.
27. Škerget M, Kotnik P, Hadolin M, Hraš AR, Simonič, M, Knez Ž, 2005. Phenols, Proanthocyanidins, Flavones and Flavonols in Some Plant Materials and Their Antioxidant Activities. Food Chemistry, 89 (2), 191-198.
28. Taş TK, İlay E, Öker A, 2014. Determination of Some Quality Criteria of the Kefir Produced with Molasses and Plum. Turkish Journal of Agriculture-Food Science and Technology, 2 (2), 86-91.
29. Von Gadow A, Joubert E, Hansmann CF, 1997. Comparison of the Antioxidant Activity of Rooibos Tea (Aspalathus linearis) with Green, Oolong and Black Tea. Food Chemistry, 60 (1), 73-77.
30. Witthuhn RC, Schoeman T, Cilliers A, Britz TJ, 2005. Impact of Preservation and Different Packaging Conditions on the Microbial Community and Activity of Kefir Grains. Food Microbiology, 22 (4), 337-344.
31. Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A, Sahin S, 2016. The Antioxidative Capacity of Kefir Produced from Goat Milk. International Journal of Chemical Engineering and Applications, 7 (1), 22.
32. Yilmaz-Ersan L, Ozcan T, Akpinar-Bayizit A, Sahin, S, 2018. Comparison of Antioxidant Capacity of Cow and Ewe Milk Kefirs. Journal of Dairy Science, 101 (5), 3788-3798.