ArticlePloS one2015
Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage.
Article in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 63 citations in OpenAlex.
- From Fermentation to Functionality: Lipidomic Characterization and Index-Based Evaluation of Plant-Based Kefir.Food science & nutrition · 2026Article
- Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota.Food science of animal resources · 2026Article
- Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.Food chemistry: X · 2025Article
- Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights.Foods (Basel, Switzerland) · 2025Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
- Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.Molecules (Basel, Switzerland) · 2024Article
- RETRACTED: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid ProfilesAnimals : an open access journal from MDPI · 2023Article
- Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation.Food chemistry: X · 2022Article
- Immunomodulatory Efficacy-Mediated Anti-HCV and Anti-HBV Potential of Kefir Grains; Unveiling the In Vitro Antibacterial, Antifungal, and Wound Healing Activities.Molecules (Basel, Switzerland) · 2022Article
- Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer.Food science of animal resources · 2022Article
- Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds.Foods (Basel, Switzerland) · 2021Article
- Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability.Foods (Basel, Switzerland) · 2021Article
- Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk.International journal of microbiology · 2020Article
- Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk.Scientific reports · 2018Article
- Dairy Fats and Cardiovascular Disease: Do We Really Need to be Concerned?Foods (Basel, Switzerland) · 2018Review
- Kefir peptides prevent high-fructose corn syrup-induced non-alcoholic fatty liver disease in a murine model by modulation of inflammation and the JAK2 signaling pathway.Nutrition & diabetes · 2016Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when p<0.05. The highest palmitic acid content, which is antimutagenic compost, was seen in AV grain (36.6g/100g fatty acids), which may have contributed to increasing the antimutagenic potential in fermented milk. Higher monounsaturated fatty acid (25.8 g/100g fatty acids) and lower saturated fatty acid (72.7 g/100g fatty acids) contents were observed in AV, when compared to other grains, due to higher Δ9-desaturase activity (0.31) that improves the nutritional quality of lipids. Higher oleic acid (25.0 g/100g fatty acids) and monounsaturated fatty acid (28.2g/100g fatty acids) and lower saturated fatty acid (67.2g/100g fatty acids) contents were found in stored kefir relatively to fermented kefir leading to possible increase of antimutagenic and anticarcinogenic potential and improvement of nutritional quality of lipids in storage milk. Only high-lipidic matrix displayed increase polyunsaturated fatty acids after fermentation. These findings open up new areas of study related to optimizing desaturase activity during fermentation in order to obtaining a fermented product with higher nutritional lipid quality.
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