A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents
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- 作者：Kamila Leite Rodriguesa ; Tomaz Henrique Araú ; job ; José ; Maurí ; cio Schneedorfc ; Clá ; udia de Souza Ferreiraa ; Gabriel de Oliveira Isac Moraesc ; Rita Sinigaglia Coimbrad ; Maria Rita Rodriguesa ; rodrigues.mrita@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Kefir ; Beer ; Probiotic beer ; Anti-inflammatory ; Anti-ulcerogenic ; Aqueous kefiran
- 刊名：Journal of Functional Foods
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：21
- 期：Complete
- 页码：58-69
- 全文大小：1741 K
文摘
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A craft beer made with kefir grains was prepared.
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Kefir beer was able to reduce inflammation and ulceration in rat models.
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Aqueous kefiran purified from the kefir grains had similar results to kefir beer.
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Both kefir beer and kefiran seem to act via prostaglandin regulation.
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Kefir beer improved the health benefits related to kefir or beer consumption alone.