Bacterial diversity, bioactive peptides, and enhanced immunomodulatory effects in raw milk kefir made with defined starter cultures versus backslopping

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-02-05 DOI:10.1016/j.idairyj.2025.106202

Ton Baars , Betty van Esch , Mara Diks , Luuk van Ooijen , Zuomin Zhang , Pieter Dekker , Sjef Boeren , Johan Garssen , Kasper Hettinga , Remco Kort

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引用次数: 0

Abstract

This study compared the microbial composition, peptide profiles, and immunomodulatory effects of raw milk kefir produced using a defined starter culture (RMK-S) versus backslopping (RMK-B). RMK-B exhibited significantly higher microbial loads, with a 10-fold increase in total plate counts and 35-fold increase in lactic acid bacteria compared to RMK-S. This correlated with higher peptide content in RMK-B kefir, though RMK-S displayed higher bacterial diversity and a more diverse, bioactive peptide pool. Microbial analysis revealed RMK-S retained the starter culture's profile, while RMK-B was dominated by Lactococcus lactis and consistent yeast species, including Kazachstania, Klyveromyces, and Galactomyces. In a murine food allergy model, RMK-S kefir significantly reduced the allergic skin response and increased IFN-γ production, demonstrating enhanced immune modulation. RMK-B did not exhibit these protective effects. These findings point towards the role of bacterial diversity and peptide composition in kefir's health benefits, favoring defined starter cultures over backslopping.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.