Probiotics in kefir?

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This topic contains 4 replies, has 4 voices, and was last updated by  Able900 6 years, 3 months ago.

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  • #91054

    Clare_
    Member
    Topics: 12
    Replies: 134

    I drink around 1 liter of homemade kefir a day (made with organic milk).
    Would this be enough probiotics for one day? Or would I need to take extra?

    Does anyone know the probiotic count for kefir? (i.e. how many millions/billions)

    Thanks!

    #91067

    Able900
    Spectator
    Topics: 92
    Replies: 4811

    Clare_;29448 wrote: I drink around 1 liter of homemade kefir a day (made with organic milk).
    Would this be enough probiotics for one day? Or would I need to take extra?

    I would say avoiding commercial probiotics certainly wouldn’t be wise during the actual Candida treatment, Clare. Perhaps it’s a possibility during the maintenance program.

    Depending on the quality of water kefir grains, the grains can contain any or all of the bacteria strains listed below. The amounts would also depend on the quality of the grains and the success of the fermentation process. Looking at the list, there is one specific strain missing which causes me to doubt the possibility of getting through a Candida treatment successfully without commercial probiotics, and that’s Lactobacillus acidophilus DDS-1

    Bacteria
    Species Lactobacillus
    L. acidophilus
    L. alactosus
    L. brevis
    L. bulgaricus
    L. casei subsp. casei
    L. casei subsp. pseudoplantarum
    L. casei subsp. rhamnosus
    L. casei subsp. tolerans
    L. coryneformis subsp. torquens
    L. fructosus
    L. hilgardii
    L. homohiochi
    L. plantarum
    L. psuedoplantarum
    L. reuterietc
    L. yamanashiensis

    Species Streptococcus
    S. agalactiae
    Sr. bovis
    S. cremeris
    S. faecalis
    S. lactis
    S. mutans
    S. pneumoniae
    S. pyogenes
    S. salivarius
    S. sanguinis
    S. suis
    S. viridans

    Species Pediococcus
    P. damnosus

    Species Leuconostoc
    L. mesenteroides

    Species Bacillus
    B. subtilis
    B. graveolus

    Yeast
    Species Saccharomyces
    S. bayanus
    S. boullardii
    S. cerevisiae
    S. florentinus
    S. pretoriensis
    S. uvarum

    Species Kloeckera
    K. apiculata

    Species Hansenula
    H. yalbensis

    Species Candida
    C. gueretana
    C. lamica
    C. valida

    Species Torulopsis
    T. insconspicna

    #91069

    dvjorge
    Participant
    Topics: 283
    Replies: 1368

    PROBIOTIC ACTIVITY OF MIXED CULTURES
    Kefir possesses antimicrobial activity in vitro against a wide variety of Gram-positive
    and Gram-negative bacteria, as well as some fungi (Garote et al., 2000). Some coliforms are
    actively inhibited by kefir microorganisms, and pathogenic bacteria such as Shigella and
    Salmonella do not grow when they are introduced to kefir. Van Wyk (2001) showed that kefir
    possesses an inhibitory activity against Staphylococcus aureus, Bacillus cereus, Escherichia
    coli, Clostridium tyobutyrivum and Listeria monocytogenes. The exact cause of inhibition is
    not known, but may be due to the antagonist action of various species of LAB, which are also
    capable to prevent the adherence, establishment, replication, and/or pathogenic action of
    certain enteropathogenes. The precise mechanism is not clear, but may include the activity of
    lactic acid or volatile acids, hydrogen peroxide,carbon dioxide, acetaldehyde and diacetyl or
    bacteriocin and bacteriocin-like products(Powell,2006).
    Lactic acid and volatile acids- the un-dissociated forms of lactic and acetic acid penetrates
    the microbial cell membrane; this results in acidification of the cytoplasm and the formation
    of inhibitions, especially against enzymes, by salt excesses. At a higher intracellular pH these
    acids dissociate to produce hydrogen ions, which interfere with important metabolic functions
    such as oxidative phosphorylation. This acids are known to inhibit E. coli and B. cereus.
    Hydrogen peroxide- in the presence of oxygen, H2O2, is produced by LAB throught electron
    transport via flavin enzymes. In the presence of H2O2, superoxide anions form destructive
    hydroxyl radicals (
    .
    OH), leading to increased membrane permeability and to the peroxidation
    of membrane lipids. Bactericidal oxygen metabolites cause the destruction of nucleic acids
    and cell proteins, and have strong oxidizing effects on the bacterial cells. Hydrogen peroxide
    inhibits Pseudominass spp and S. aureus.
    Carbon dioxide- is produced in substantial volumes by heterofermentative LAB and yeasts as
    an end-product of hexose fermentation or by metabolising arginine (deaminase pathway) or
    by decarboxylation of the histidine and tyrosine. CO2 contributes to the antimicrobial activity
    by replacing existing molecular oxygen, creating an anaerobic environment.
    Acetaldehyde and diacetyl- they are responsible for the typical aroma. They elicits
    antimicrobial activity against S.aureus,E.coli,S.typhimurium,yeasts,moulds, but they required
    high concentrations in medium.
    Bacteriocin and bacteriocin-like products. Bacteriocins are bacterial proteins or peptides
    with bactericidal or bacteriostatic activity against genetically closely species
    (Schillinger,1996) They can be produced spontaneously or induced and the genetic
    determinants of most bacteriocins are located on plasmid. The majority of bacteriocins
    produced by LAB have been characterized according to their activity as a proteinaceous
    inhibitor, on the estimation molecular mass, and on the determination of their spectrum of
    inhibition. They are divided into distinct classes.334
    Class I-Lantibiotics- are small, membrane-active peptides of less than 5KDa, contain 19 to 50
    amino acids. They are ribosomally synthesized as pre-peptides containing an unusual and
    structurally homologous leader sequence that may be involved in post-translational
    modification. Examples: nisin A and Z, subtilin, sublancin, cytolisin and staphylococcin.
    Class II-are small, membrane-active,heat-stable,hydrophobic peptides that are less than
    10Kda.They form amphiphilic helices with varying p-sheet structures. Example include
    leucocin A, mesentericin Y105, sakacin A nad P, enterocin A and P, pediocin AcH.
    Class III- are large, heat-stable, hydrophilic peptides less than 30Kda. Example includes
    acidophilin A, lacticin A and B, helveticin J and V.
    Class IV-is a complex composed of a protein and one or more chemical moieties such a
    carbohydrate or lipid. Examples include pediocin SJ-1, leucocin S, plantaricin S and lactocin.
    The mechanism of LAB bacteriocins suggested that the peptide accumulates at the
    surface of membrane, through ionic interactions with the phospholipids groups. The presence
    of these peptides results in significant membrane thinning in these regions, caused by the
    localized displacement phospholipids. Other bacteriocins form an ion-permeable channel in
    the cytoplasmic membrane of target cells(Garneau,2002). This results in an increase in
    membrane permeability, resulting in a disturbance of the membrane potential and causing an
    efflux of ATP, essential ions and amino acids. Biosynthesis of macromolecules and energy
    production is thus inhibited, ultimately resulting in cell death.
    CONCLUSION
    Since kefir has a pH of 4.2-4.6 after fermentation and maturation, one can suppose that
    the inhibitory activity of this beverage and grains is due to the production of acids by LAB.
    However, a number of investigators have reported that acid is not the only contributor to the
    antimicrobial activity. Kefir is a complex microbial system that has been found to not only be
    nutritionally beneficial, but has proven also to inhibit a number of food-borne pathogens and
    spoilage microorganisms.

    #91502

    Miriam
    Member
    Topics: 8
    Replies: 61

    Hi Abel,
    Which Kefir is better to take milk or water?
    Thanks, Miriam

    #91507

    Able900
    Spectator
    Topics: 92
    Replies: 4811

    Miriam;29896 wrote: Hi Abel, Which Kefir is better to take milk or water?

    Both water kefir and milk kefir contain a component called kefiran which can prove useful in protecting beneficial bacteria from damage in the hostile environment of the digestive tract.

    Both milk and water kefir share many common strains of beneficial bacteria, but they also each have their own unique strains.

    The one benefit I can see with milk kefir would be an average of 8 grams of protein that a glass of milk kefir contains which is the same as a glass of milk. I can’t imagine that water kefir would contain the same number of proteins, and of course, obtaining enough protein is often a problem while on a good Candida diet.

    Able

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