Enhancing the biochemical and functional properties of water kefir: Comparative effects of different water sources with emphasis on deep ocean water

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-07-18 DOI:10.1016/j.jff.2025.106965

Ji Yeon Lee , Hayeong Kim , Tae-hui Yang , Sejin Oh , Ghahyun Jeffrey Kim , Soyoung Park , Sichul Lee , Il-Kyoon Mok , Dong Hyun Kang , Doman Kim

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Abstract

Water kefir has gained popularity as a traditional fermented beverage associated with various health benefits. In this study, water kefir was fermented with deionized water (DW), deep-ocean water (DOW) and natural mineral water (NMW) to compare physicochemical and health-promoting traits. DOW kefir (DOWK) reached pH 3.03 and titratable acidity 9.54 g/L, versus 3.37/1.52 g/L (DWK) and 3.69/4.46 g/L (NMWK). HPLC showed DWK contained only acetic acid (0.10 g/L), while DOWK and NMWK accumulated gluconic acid (0.26–0.31 g/L), lactic acid (0.13–0.19 g/L), and higher acetic acid (1.60–4.24 g/L). All grains bore α-1,6 glucosyl linkages. DOWK displayed the greatest antioxidant capacity and α-glucosidase inhibition, 1.13–3.51-fold above DWK/NMWK, and the strongest antibacterial action against Salmonella, E. coli and S. aureus (MIC 25–50 % v/v). DWK showed minimal inhibition. The mineral profile of DOW thus stimulates microbial metabolism and yields water kefir with superior health-related properties, supporting its use in value-added functional beverages.

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提高水开菲尔的生化和功能特性：不同水源的比较效果，重点是深海水

水开菲尔作为一种传统的发酵饮料，与各种健康益处有关，已经受到欢迎。本研究采用去离子水（DW）、深海水（DOW）和天然矿泉水（NMW）发酵水开菲尔，比较其理化特性和促健康特性。DOW克菲尔（DOWK）的pH值为3.03，可滴定酸度为9.54 g/L，而DWK和NMWK分别为3.37/1.52 g/L和3.69/4.46 g/L。HPLC结果显示，DWK中只含有乙酸（0.10 g/L），而DOWK和NMWK中含有葡萄糖酸（0.26-0.31 g/L）、乳酸（0.13-0.19 g/L）和较高的乙酸（1.60-4.24 g/L）。所有颗粒均具有α-1,6糖基键。DOWK的抗氧化能力和α-葡萄糖苷酶抑制能力是DWK/NMWK的1.13 ~ 3.51倍，对沙门氏菌、大肠杆菌和金黄色葡萄球菌的抑菌作用最强（MIC值为25 ~ 50% v/v）。DWK的抑制作用最小。因此，陶氏化学的矿物质特征刺激微生物代谢，产生具有优越健康特性的水开菲尔，支持其在增值功能饮料中的使用。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.