A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents
Rodrigues, Kamila Leite
Araujo, Tomaz Henrique
Schneedorf, Jose Mauricio
Ferreira, Claudia de Souza
Isac Moraes, Gabriel de Oliveira
Coimbra, Rita Sinigaglia [UNIFESP]
Rodrigues, Maria Rita
Is part ofJournal Of Functional Foods
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Kefir grown in molasses was activated to ferment malt for the production of beer. As kefir and beer are known to exhibit some beneficial health properties, anti-inflammatory and anti-ulcerogenic activities of a beer made with kefir were assessed using rat paw edema and ethanol-induced gastric ulcer model, respectively. The polyphenol content presented in the beers was evaluated by HPLC, whereas serum cholesterol, triacylglycerol, HDL cholesterol, ALT, AST, catalase and glutathione peroxidase of treated animals were determined by molecular absorption. The results revealed similar levels of beer polyphenols and serum markers among all treated animals, but marked decreases in inflammatory and ulcerogenic responses in the group treated with kefir beer, and with a control beer modified with aqueous kefiran. Scanning electron microscopy showed a coating layer on the stomach of animals treated only with kefir-based samples. These results suggest a functionality of a specialty beer made with kefir as single fermenter. (C) 2015 Elsevier Ltd. All rights reserved.
CitationJournal Of Functional Foods. Amsterdam, v. 21, p. 58-69, 2016.
SponsorshipFoundation for Research Support of the State of Minas Gerais - FAPEMIG, Brazil
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