Kefir is a widely recognized health-promoting fermented beverage, produced through the symbiotic activity of lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeasts. This study aimed at characterizing the microbial kefir’s community and to assess its potential anti- inflammatory properties at the intestinal level. To this end, a comparison was made between a commercially kefir and a lab-scale artisanal kefir, including its associated grains. To quantify the microbial populations, both culture-dependent and culture-independent methods (qPCR) were employed. Following microbial profiling, the study further explored the potential anti- inflammatory effects of the kefir samples by evaluating the expression of inflammation-related genes in an inflamed intestinal epithelial cell model (NCM460). Specifically, the expression levels of cytokines involved in inflammatory bowel disease (IBD), namely IL-6, IL-10, IL-12, IL-17A, and IL-23, were measured after exposure to the different kefir samples, subjected to a simulated in vitro digestion (INFOGEST). Microbial analysis revealed a higher abundance of LAB and yeasts in both the artisanal kefir beverage and its grains, compared to commercial kefir. Moreover, other bacteria such as Leuconostoc spp. and Acetobacter spp., as well as the yeasts Pichia kluyveri and Saccharomyces spp. were detected, underscoring the microbial diversity of these samples. Interestingly, the artisanal kefir beverage and its associated grains exhibited a greater ability to reduce the expression of pro- inflammatory cytokines compared to commercial kefir, showing a significant anti- inflammatory potential. Overall, these findings support the hypothesis that kefir’s microbial composition contributes to its anti-inflammatory effects on the intestinal epithelium. The observed anti-inflammatory activity highlights the need for further research into the specific microorganisms and metabolites responsible for this bioactivity, which could ultimately guide the development of targeted functional food formulations aimed at gut health and inflammation management.
Microbiota characterization and in vitro assessment of the anti-inflammatory activity of Kefir
Dell'Orco Francesca
;Prete Roberta;Sabatini Giusi;Montagano Federica;Battista Natalia;Corsetti Aldo
2025-01-01
Abstract
Kefir is a widely recognized health-promoting fermented beverage, produced through the symbiotic activity of lactic acid bacteria (LAB), acetic acid bacteria (AAB) and yeasts. This study aimed at characterizing the microbial kefir’s community and to assess its potential anti- inflammatory properties at the intestinal level. To this end, a comparison was made between a commercially kefir and a lab-scale artisanal kefir, including its associated grains. To quantify the microbial populations, both culture-dependent and culture-independent methods (qPCR) were employed. Following microbial profiling, the study further explored the potential anti- inflammatory effects of the kefir samples by evaluating the expression of inflammation-related genes in an inflamed intestinal epithelial cell model (NCM460). Specifically, the expression levels of cytokines involved in inflammatory bowel disease (IBD), namely IL-6, IL-10, IL-12, IL-17A, and IL-23, were measured after exposure to the different kefir samples, subjected to a simulated in vitro digestion (INFOGEST). Microbial analysis revealed a higher abundance of LAB and yeasts in both the artisanal kefir beverage and its grains, compared to commercial kefir. Moreover, other bacteria such as Leuconostoc spp. and Acetobacter spp., as well as the yeasts Pichia kluyveri and Saccharomyces spp. were detected, underscoring the microbial diversity of these samples. Interestingly, the artisanal kefir beverage and its associated grains exhibited a greater ability to reduce the expression of pro- inflammatory cytokines compared to commercial kefir, showing a significant anti- inflammatory potential. Overall, these findings support the hypothesis that kefir’s microbial composition contributes to its anti-inflammatory effects on the intestinal epithelium. The observed anti-inflammatory activity highlights the need for further research into the specific microorganisms and metabolites responsible for this bioactivity, which could ultimately guide the development of targeted functional food formulations aimed at gut health and inflammation management.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
