ArticleMolecules (Basel, Switzerland)2024
Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Ultrasound-Assisted NADES-Based Extraction of Spirulina Bioactives: Bioaccessibility and Intestinal Permeability Assessment Using an In Vitro Digestion/Caco-2 Cell Model and Food Application.Journal of food science · 2026Article
- Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties.Probiotics and antimicrobial proteins · 2026Article
- Inactivation of Avian Influenza Virus in Raw Milk Kefir.Food and environmental virology · 2026Article
- The Effects of Kefir on the Human Oral and Gut Microbiome.Nutrients · 2025Review
- Development of Conjugated Linoleic Acid Nanostructured Lipid Carriers and Their Synergistic Efficacy with Curcumin.Foods (Basel, Switzerland) · 2025Article
- Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties.Food science & nutrition · 2025Article
- Chemical, Physical, Microbial, and Sensory Properties of Innovative Sesame Milk Kefir, Focusing on the Ultrastructure of Kefir Grains.ACS omega · 2025Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
- Complete Polar Lipid Profile of Kefir Beverage by Hydrophilic Interaction Liquid Chromatography with HRMS and Tandem Mass Spectrometry.International journal of molecular sciences · 2025Article
- Host-driven remodeling of rumen microbiota supports lactation metabolism in buffalo.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of milk. Cow, buffalo, camel, donkey, goat, and sheep milk kefirs were prepared, and the changes in sugar, protein, and phenol content, fatty acid composition, including conjugated linoleic acids (CLAs), as well as antioxidant activity, determined by ABTS and FRAP assays, were evaluated and compared. The protein content of cow, buffalo, donkey, and sheep milk increased after 24 h of fermentation. The fatty acid profile showed a better concentration of saturated and unsaturated lipids in all fermented milks, except buffalo milk. The highest content of beneficial fatty acids, such as oleic, linoleic, and C18:2 conjugated linoleic acid, was found in the cow and sheep samples. All samples showed a better antioxidant capacity, goat milk having the highest value, with no correlation to the total phenolic content, which was highest in the buffalo sample (260.40 ± 5.50 μg GAE/mL). These findings suggested that microorganisms living symbiotically in kefir grains utilize nutrients from different types of milk with varying efficiency.
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Registered trials
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